- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 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. In sugar
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Single-service articles stored on a soiled surface.
- Basic - Stored food not covered in reach in cooler
- 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 washed hands with no soap.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 66°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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Probe thermometer not within the intended measuring range of use.
- 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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10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Open dumpster lid.
- High Priority - Raw animal food stored over ready-to-eat food. Egs
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.in the kitchen area
- Basic - Raw animal food stored above unwashed produce.in the walk in cooler poultry ,beef over vegetable
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.mop sink vacuum breaker in disrepair
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing cloth **Corrected On-Site**
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.all the items that was out of temperature in the walk in cooler was ask to be discarded because they were not cooled properly and they were in the danger zone for more than 6 hours
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. All items that was out of temperature in the steam table was asked to be reheated to 165°F for 15 seconds because they were not in the danger zone for more than the required time limit
- High Priority - Vacuum breaker missing at hose bibb.under hand sink in the kitchen
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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.soup, cooked beans
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Critical - Violation: 53B-08-1 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.expired certificate for employee
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7/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.expired certificate for employee
- Critical - Observed dead roaches on premises.two under equipment
- Critical - Observed employee improperly washing hands.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed roach activity as evidenced by live roaches found three in the corner by electric box in crack of walk
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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7/25/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing. OBSERVED USTENSILS BEING WASHED IN THREE COMPARTMENTS SINK.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. STEAK FOUND AT 47 DEGREES. OPREATOR PLACED IT IN FREEZER. Corrected On Site.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SOUP IN RIC AT 57 DEGREE.
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3/30/2010 | 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. Observed empolyee wash hands with no hot water.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical. Hot water not provided/shut off at employee hand wash sink.
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11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/29/2008 | Routine - Food | Warning Issued |
| No report available. | 8/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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