- Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Pastry warmer
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Light shield damaged/in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
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11/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. Pastry warmer
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on preparation table
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in holding unit not covered.
- Basic - Light shield damaged/in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unnecessary items on the premise.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by approximately 10 fresh rodent droppings found in storage area by reach in freezer and approximately 30 fresh rodents droppings found under water heater in storage area as well. There is a physical separation (door) between storage area and kitchen.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Soil residue in food storage containers. Sugar
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11/04/2014 | Routine - Food | Emergency order recommended |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Reuse of single-service articles. Found original mayo container with ceviche inside.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Found at 66° F
- High Priority - Stop Sale issued due to food originating from an unapproved source. Found 4 raw shelled eggs brought from the street.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 probe thermometer provided to measure temperature of food products. Thermometer used cannot take cold temps
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By bar area
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.
- Basic - Exterior door has a hole underneath to the outside.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathrooms
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham/cheese sandwich 65° f empanada Gallega 67° f
- 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 - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- 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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- 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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3/21/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- 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.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham cheese (66 degrees) sandwiches kept at room temperature. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
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