- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food debris accumulated on kitchen floor and dry storage foor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. At coffee station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth bucket by three compartment sink.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee washed hands with no soap.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink.
- Intermediate - Handwash sink missing in food preparation room or area. In bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Coffee station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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11/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water. In reach in cooler.
- Basic - Food debris accumulated on kitchen floor and dry storage foor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No handwashing sign provided at a hand sink used by food employees. At coffee station.
- 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.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth bucket by three compartment sink.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47°, raw beef 47°, egg wash 47°, ham 47° in reach in cooler. Milk found in front at 52°.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area. In bar area.
- Intermediate - Handwash sink not accessible for employee use at all times. Gallon of milk stored in hand wash sink in coffee area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Coffee station.
- Intermediate - Reach-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. In kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pots On 4/3/14 clean plates stored next to hand washing sink by 3 compartment sink.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. By ice machine, cafeteria side
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09/08/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pots On 4/3/14 clean plates stored next to hand washing sink by 3 compartment sink.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment uses swai fillet for fish ceviche.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 98-99 f, chicken 109 f (operator transferred product to reheat and hot hold On 4/3/14-observed cooked chicken inside oven at 111f. The oven was off.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing splash guard in food preparation room or area. **Repeat Violation**
- Intermediate - Handwash sink missing splash guard in warewashing area. **Repeat Violation**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. By ice machine, cafeteria side
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4/3/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor under shelving. Dry storage area
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pots
- Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. By juice station
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Inside walk in cooler
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use tongs stored on equipment door handle between uses. Pastry box
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Large amount of unused equipment/supplies present.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood system
- Basic - No handwashing sign provided at a hand sink used by food employees. At cafeteria side,
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- 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.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 98-99 f, chicken 109 f (operator transferred product to reheat and hot hold
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over rte turkey
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee cooking raw chicken and raw fish unable to answer the minimum required temperature.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food manager certification expired. Certificated provided by food manager, Victor Pretto is currently expired
- Intermediate - Handwash sink missing splash guard in food preparation room or area. **Repeat Violation**
- Intermediate - Handwash sink missing splash guard in warewashing area. **Repeat Violation**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. By ice machine, cafeteria side
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Soil residue in food storage containers. **Repeat Violation**
- Marked exit/path to marked exit blocked. For reporting purposes only. Door is boarded by a plywood.
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2/3/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in employee'' bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. By cafeteria section,
- Basic - Unnecessary items on the premise. Cooking equipments stored in kitchen not being used on side of warewashing area
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - Handwash sink missing splash guard in warewashing area.
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10/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Covered waste receptacle not provided in employee' bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Keys , phone stored at prep table by cookline
- Basic - Food stored in dry storage area not covered. Dry beans
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. By cafeteria section,
- Basic - Nonfood-contact equipment in poor repair. Walk in freezer door is falling off the hinges
- Basic - Soiled reach-in cooler gaskets.at cook line
- Basic - Unnecessary items on the premise. Cooking equipments stored in kitchen not being used on side of warewashing area
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Live flies in kitchen.fruit lies
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pasta at 56 f
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs over raw steaks. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - Handwash sink missing splash guard in warewashing area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No soap provided at handwash sink. Hand sink by ice machine, by cafeteria section
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band used to spread oil.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate provided for one employee- Edy LaFrance
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with glass cleaner
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8/21/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.Employee restroom
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Observed eggs over beef.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.(Swai Fish that is occasionally used for Ceviche)
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(At kitchen sink next to dishwash machine and in employee restroom)
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.[front] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.[front]
- Critical - Identity of food or food product misrepresented.[menu with red snapper using swai] Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.[rice and beans]
- Lights missing the proper shield, sleeve coatings or covers.[end caps missing ]
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[reachin freezer]
- Critical - No ground fault interruption protection on electrical outlet located within six feet of a water source. For reporting purposes only.[waitress station]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[chicken over beef]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[empanadas @ 127 degrees] Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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
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3/26/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory. KITCHEN
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 waste receptacle provided at handwash lavatory with disposable towels. employee's bathroom
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.pork 121 degrees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/18/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- 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 - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Vacuum breaker mising at hose bibb.
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8/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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