- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Hole in wall. Hole on floor
- Basic - Plumbing system in disrepair. Handsink **Repeat Violation**
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6/30/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface. Under stove
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Hole in wall. Hole on floor
- Basic - Plumbing system in disrepair. Handsink **Repeat Violation**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork sandwich 80 F
- High Priority - Roach activity present as evidenced by live roaches found. At time of inspection approximately 25 live roaches observed under handsink, on prep table, wall, and between equipment.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
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6/23/2014 | Routine - Food | Emergency order recommended |
- Basic - Plumbing system in disrepair. Hand wash sink
- 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 - Food manager certification expired.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/28/2014 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Plumbing system in disrepair. Leak under 3-comp sink
- Basic - Raw animal food stored above unwashed produce.
- Intermediate - Handwash sink used for purposes other than handwashing. Storage
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Plumbing system in disrepair.handsink
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Establishment operating with no potable running water.
- High Priority - Live, small flying insects in food preparation area.
- 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 - 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment drainage system not designed and installed properly. Water from sink draining to ground.
- Critical - Food contaminated by flies touching them.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No stem thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Observed garbage can without lid.
- Critical - Observed live flies in kitchen.
- Critical - Observed roach activity as evidenced by live roaches found 2.
- Plumbing improperly installed. Waste water tank missing from handsink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Screening is not 16-mesh to the inch.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/28/2011 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food thawed at room temperature.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed live flies in kitchen.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/14/2009 | Routine - Food | Warning Issued |
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