- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets in walk in freezer
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Stored food not covered in walk-in cooler. Lettuce, onion, pork
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. 90 F operator put on flat grill
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48 F, beef 47 F in reach in cooler Operator put ice
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tequeno 112 F
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket with potatoes
- Basic - Ceiling tile missing. Kitchen
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Roasting pan **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 76 F, lettuce 60 F, tomato 65 F in reach in cooler Advised operator to put ice in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. empanada 110 F, croquette 120 F, empanada 125 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over ready to eat
- High Priority - Toxic substance/chemical improperly stored.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- 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. Dishwasher missing
- 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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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. By counter window ceiling tile fell to the floor.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting board
- Basic - Cove molding at floor/wall juncture broken/missing. Kitchen
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F, ham 51 F
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato ball 119 F
- High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonservice animals in the food establishment or on premises. Three stray cats by dumpster, no evidence of feeding.
- 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.
- 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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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean linens stored on floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall in disrepair.under 3 cs
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Kitchen
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen **Corrected On-Site**
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Slicing cheese and holding cheese after cut for storage. **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair. Outside storage
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After cracking eggs **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Storage bins **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Croissants at front area **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed in an improper manner. Pork chops **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Shrimp in chest freezer **Corrected On-Site**
- Critical - Observed unlabeled spray bottle. Soap
- Observed utensils stored in crevices between equipment. Knives **Corrected On-Site**
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Extension to establishment in screened walls not meeting enclosure requirements.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
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12/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling tile missing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.WALK IN COOLER 2 OUTSIDE
- Floors not maintained smooth and durable.KITCHEN AREAS MISSING GROUT
- Critical - No conspicuously located thermometer in holding unit.EXTERIOR THERMOMRTERS NOT FUNCTIONING WALK IN COOLERS
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.COOK
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed ripped/worn tin foil used as shelf cover. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.IN WARMER AT FRONT COUNTER
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.FRONT COUNTER
- Critical - Handwashing cleanser lacking at handwashing lavatory.FRONT COUNTER
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor.FREZERR FLOOR
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.EQUIPMENT KITCHEN AREA FREZERR FLOOR DIRTY
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.BOTH
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed walk-in cooler gasket torn/in disrepair.BOTH
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.PORK STEW Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.RUST and MOLD LIKE SUBSTANCE PRESENT
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed ceiling in disrepair.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed unnecessary items on the premise.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- 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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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- 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 bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of mold-like substance on surface of walk-in cooler walls and cieling surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed food debris accumulated on kitchen floor. Under equipment and preparation tables
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed roach activity as evidenced by 4 live roaches found in crack outside wal-in cooler.
- Critical - Observed rodent activity as evidenced by10+ dry rodent droppings found. in front counter where single use cups are stored
- Observed walk in cooler walls and cieling poor repair
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3/31/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed wall soiled with accumulated grease.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Half steam table unable to keep temperature
- Observed reach-in freezer in poor repair.
- Critical. Observed interior of microwave soiled.
- No mop/service sink installed/available at establishment.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. under equipment
- Observed wall soiled with accumulated food debris.
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5/13/2010 | 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.
- Observed dirty cardboard used as a shelf cover under preparation table
- No mop sink or curbed cleaning facility provided.
- Critical. Observed 6 dead roaches in dry storage area.
- Observed hole in wall. at dry storage area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item improperly stored. Cleaner stored in water bottle
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/21/2009 | Routine - Food | Warning Issued |
| No report available. | 9/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/16/2008 | Routine - Food | Warning Issued |
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