- Basic - Floor tiles cracked, broken or in disrepair./ through out kitchen
- Basic - Moderate Accumulation of debris inside/ outside warewashing machine. Need details
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - proper lighting not provided at a food working surface or where safety is a factor./ lighting in the kitchen area over cooks line very dim hard to see **Repeat Violation**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date./ yearly fee $262.00 100.00 late fee = $362.00 to bring the establishment into a current active status
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor tiles cracked, broken or in disrepair./ through out kitchen
- Basic - Moderate Accumulation of debris inside/ outside warewashing machine.
- Basic - Moderate Accumulation of food debris/soil residue on handwash sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature./ chicken still frozen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - proper lighting not provided at a food working surface or where safety is a factor./ lighting in the kitchen area over cooks line very dim hard to see **Repeat Violation**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date./ yearly fee $262.00 100.00 late fee = $362.00 to bring the establishment into a current active status
- High Priority - Nonfood-grade containers used for food storage - direct contact with food./ utilizing Home Depot containers as food storage containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ taco beef, shredded beef, beans
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. / numerous broken eggs on crate
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ 200
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches./ taco beef, beans, shredded beef
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ calibrated thermometer was 30 degrees F off unable to fix no tool-explained to manager how to do
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ taco beef/ beans othe TCS in the walk in cooler
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder./ observed ambient thermometer at 48 degrees f
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5/19/2014 | Routine - Food | Warning Issued |
- Basic - Building components, attachments or fixtures in poor repair./ ceiling vent in kitchen cover missing
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ice buildup in tall double door reach in freezer freezer.
- Basic - Light not functioning kitchen above cooks line **Repeat Violation**
- Basic - Moderate Build-up of grease/dust/debris on hood filters.
- Basic - Plumbing system in disrepair./ ice machine draining into can not the floor drain
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cooks line **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Exit door locked/ door by restrooms bolted For reporting purposes only. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ dishmachine is improperly working- spoke with tech he will be out today to check it out
- High Priority - Employee failed to wash hands before putting on gloves to work with food/ chef cooks line
- Intermediate - Handwash sink used for purposes other than handwashing./ storing soiled containers back by cooks line
- Intermediate - Ice chute on service drink machine soiled/build up of mold-like substance/slime.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ drink on top of microwave- sandwich line **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area./ phone on top of microwave
- Basic - Employee with no hair restraint while engaging in food preparation./ chef inkitchen
- Basic - Floor tiles cracked, broken or in disrepair./ several through out kitchen
- Basic - Kitchen Wall soiled with heavy accumulated food debris./ right side of coking equipment
- Basic - Light not functioning./ kitchen area
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ black wood shelving peeling
- Basic - Plumbing system in disrepair./ cold water handle broken not working on back kitchen handsink
- Basic - Reach-in cooler gasket torn/in disrepair./ cooks line
- Basic - Utilizing fabric softener for sanitizer server area **Corrected On-Site**
- Basic - Wall soiled with heavy accumulated black debris in dishwashing area./ behind the mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./ grill wiping cloth at 0 ppm **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name./ salt and sugar not identified in English on bulk containers
- Intermediate - Cold water not provided/shut off at employee handwash sink.employee hand sink back cooks line
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches./ stripped beef cooing in large deep pan recommended to put in smaller containers and freezer has a little over 1 hr to meet the parameter of 41 degrees f- re- temp product in freezer came down 10 degrees more the chef is going to put it in smaller batches and reheat another part to 165 degrees f
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7/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed heavy build-up of grease under hod filters **Repeat Violation**
- Observed leaking pipe at plumbing fixture./ mop sink not connected properly when water turned on draining on the floor
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chicken not hermetically sealed stored above raw pork not hermetically sealed in freezer
- Observed tile under mop sink missing and several worn , torn tiles through out kitchen
- Critical - Observed unlabeled spray bottle./ window cleaner
- Wet wiping cloth not stored in sanitizing solution between uses.cooks line **Corrected On-Site**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.quatanery
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried./cambro's dishmachine area
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./operator states the 2 employees are new less than 30 days must have employee training by next unannounced inspection
- Critical - Observed a splitter/multi-plug adapter in use./by the drink machine kitchen For reporting purposes only. Corrected On Site.
- Observed fan in the walk in cooler heavily soiled with accumulated dust.
- Critical - Observed handwash sink used for purposes other than handwashing./employee handwashing sink back kitchen utilizing to dump ice
- Critical - Observed interior of microwave moderate soiled. Corrected On Site.
- Observed moderate build-up of grease dripping from undder hoid filters
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./shredded cheese 44-45 degrees f above the fill line in cambro-employee took corrective action
- Observed worn, floors several tiles in kitchen
- Critical - Required consumer advisory for raw/undercooked animal food not provided./over easy eggs served over corn tortia's Corrected On Site.
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-03-1 Observed water draining onto floor surface./drain for prep sink.plumbing company came out and is still working on line.prep sink is not being used till fixed
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3/28/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.cooked pork cooling over 2 hrs
- Critical - Handwash sink not accessible for employee use at all times.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. new operator still hasb30 days
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./all wood shelving needs to be seale
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method./beef cooling in a large plastic container
- Critical - Observed potentially hazardous food thawed in standing water./raw beef at 65 degrees f (1 hr) recommend rapid chill
- Critical - Observed raw animal food stored over cooked food./raw beef over churro's freezer
- Critical - Observed unlabeled spray bottle./degreaser
- Observed utensils stored in crevices between equipment./knive between wall and table
- Observed water draining onto floor surface./drain for prep sink
- Observed wiping cloth under cutting board prep area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./cooked foods walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb./back area hot water heater room
- observed no splash guard by employee hand sink/prep sink
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3/27/2012 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Drain cover(s) missing.front of walkin cooler
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.walkin cooler
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Observed no splash guard on handsink that is next to prep sink
- Critical - Observed unlabeled spray bottles. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.for steaks and hamburgers on menu. Corrected On Site.
- cups not properly air-dried.
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2/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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