- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board soil and grooved.
- Basic - Floors not maintained smooth and durable. Inside kitchen.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front area near prep area blocked.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
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10/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of debris, dust or dirt on nonfood-contact surface. Inside walk in cooler near top of entrance door and ceiling
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Purple juice inside walk in cooler, and case of chicken on walk in freezer floor
- Basic - Ceiling tile in disrepair. Inside kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - In-use tongs stored on oven door handle.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Onions inside walk in cooler
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RIC-chicken57°f, beef56°f, eggs59°f, cut tomatoes61°f, WIC -beef51°f, shrimp50°f, calamari53°f, squid50°f, chicken42°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Corn96°f, rice99°f
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On walk in cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Packaged food not labeled as specified by law. Desserts inside of coca cola cooler near front counter
- 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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08/13/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Sugar container **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Vegetables **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Food stored on floor. Black beans **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- 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 - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Slicer blade soiled with old food debris.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
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12/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind equipment.
- Basic - Build-up of soil/debris on the floor under shelving. Near water heater
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Very dark in kitchen/ prep room
- Basic - Hole in walls, kitchen and dinning room closet
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's/ ladies rooms.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
- Basic - Wall soiled with accumulated food debris. Kitchen
- Basic - Working containers of food removed from original container not identified by common name. Bottles.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Rodent activity present as evidenced by rodent 40 dried droppings found in the kitchen on the floor , portable shelf! and behind shelves near the water heater **Warning**
- 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. Big 5
- Intermediate - No soap provided at handwash sink. Kitchen. **Corrected On-Site**
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12/6/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Flour **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of octopus (wif) Onions and box of lemons (wic)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Octopus **Corrected On-Site**
- Basic - Reuse of single-use articles. Plastic containers of bay leaves reused to put sauce
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sauce 60 F, eggs 61 F, tomato 59 F, garlic 60 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over lettuce
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Windex by clean plates **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times. Cooler on table blocking access
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Lights missing the proper shield, sleeve coatings or covers. WALKING
- Critical - No conspicuously located thermometer in holding unit. MOST KITCHEN COOLERS
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HOOD
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed equipment in poor repair.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Critical - Observed potentially hazardous food thawed at room temperature. FISH
- Critical - Observed raw animal food stored over cooked food.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soiled reach-in cooler gaskets.ALL COOLERS
- Critical - Observed uncovered food in holding unit/dry storage area. WALKING
- Observed unnecessary items on the premise. KITCHEN BOXES
- Observed wall soiled with accumulated grease. COOKING AREA
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Observed leaking pipe at plumbing fixture. handsink kitchen area
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler shelves.all coolers
- Critical - Observed soiled reach-in cooler shelves.all coolers
- Critical - Observed uncovered food in holding unit/dry storage area. walking
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. cooking area
- Critical - Food-contact surfaces not cleaned between uses with fruits and vegetables and potentially hazardous foods.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors.
- Multiuse disposable towel not discarded on a daily basis.
- Critical - No conspicuously located thermometer in holding unit. all reach in coolers in kitchen area
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. most hand sinks
- Observed employee with no hair restraint. cook
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. kitchen area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. hood kitchen
- Observed grease accumulated under cooking equipment.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice.
- Observed improper storage of maintenance tools that interferes with cleaning. kitchen area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.all coolers in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water. fish
- Critical - Observed raw animal food stored over cooked food.
- Observed residue build-up on nonfood-contact surface. all kitchen equipment food debris
- Observed ripped/worn tin foil used as shelf cover. kitchen area
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soiled reach-in cooler gaskets.all coolers in kitchen
- Critical - Observed soiled reach-in cooler shelves.all reach in coolers
- Critical - Observed toxic item stored in food preparation area.
- Observed unnecessary items on the premise. bed kitchen area
- Observed unnecessary items stored in garbage enclosure.
- Observed wall soiled with accumulated grease. cooking area
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Plumbing system improperly repaired. missimg nub to handsink front area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor. kitchen area
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed employee with no hair restraint. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove top
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen area
- Observed grease accumulated under cooking equipment.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No conspicuously located thermometer in holding unit. all coolers
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area. all coolers
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed employee with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair. walking cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. all coolers
- Critical. Observed soiled reach-in cooler shelves.all coolers
- Critical. Observed soiled reach-in cooler gaskets.all coolers
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.all coolers
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stove
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. clean all kitchen equipment
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- No copy of latest inspection report.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Wet mop not hung to dry.
- 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 60 days
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10/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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