- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Equipment in poor repair. Meat cold drawer doesn't stay closed
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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. Amparo
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris. WALKIN COOLER
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- 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. NEW STAFF
- Intermediate - Soil residue in food storage containers.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- 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.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food contaminated by unsanitized equipment. See stop sale.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. TAMALES-120 F AND ROPA VIEJA 131
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
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4/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. PASTRY BOX
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.5 EMPLOYEES CURRENTLY WORKING
- 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
- Observed cutting board grooved/pitted and no longer cleanable. FRONT COUNTER BOARD
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE
- Observed single-service articles improperly stored.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Observed uncovered food in holding unit/dry storage area. SLAD INSIDE REACH IN COOLER
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. TAMALES-120 F AND ROPA VIEJA 131
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.CROQUETTE-103 F
- Wet mop not hung to dry.
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2/10/2012 | Routine - Food | Warning Issued |
- Critical - Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair. UNABLE TO OPEN HOT WATER ON HANDSINK
- Wet mop not hung to dry.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Observed residue build-up on nonfood-contact surface.
- Critical - Working containers of food removed from original container not identified by common name.
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3/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed food debris accumulated on kitchen floor.
- No Heimlich maneuver sign posted.
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11/5/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Thermometers provided and conspicuously placed
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Florida Clean Indoor Air Act
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7/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BLACK BEANS ON STOVE (115F) , YUCCA (112F).
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. YUCCA (112F), BLACK BEANS (117F).
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. NOT SANITIZER SET UP.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed encrusted material on can opener.
- Observed ceiling soiled with accumulated food debris. KITCHEN AREA.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 06/23/2010.
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4/23/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. HAM BLOCKS (PIECES) AT COOLER.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED FOODS AND SANDWICHES AT COOLER.
- Observed floor area(s) covered with standing water at restaurant back area (GARBAGE PATH).
- Observed water heater soiled with accumulated dust.
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10/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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