- Basic - Bowl or other container with no handle used to dispense food. Manager removed and threw cup away. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Manager removed drink cup from prep table.
- Basic - Employee personal items stored in or above a food preparation area. Bike in kitchen. Manager removed bike from kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans next to 3 compartment sink.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives. Cook removed knives from container **Corrected On-Site**
- Basic - Light not functioning. **underneath hood system. Corrected On-Site** **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Table next to 3 compartment sink rust, very dirty bottom shelf extremely rusty.
- Basic - Open dumpster lid.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Oil, wine, soy sauce, seasoning,
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Manager coached employee to wash hands and change gloves. **Corrected On-Site**
- High Priority - Spray bottle with unknown substance stored near/on/above food preparation surface or food. (Orange cleaner).
- Intermediate - Handwash sink not accessible for employee use at all times. Bike in front of Hand washing sink. **Corrected On-Site**
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/27/2014 | Routine - Food | Call Back - Complied |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI FOR CEVICHE.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. RICE @ 51. 8" DEEP PLASTIC CONTAINER.
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI FOR CEVICHE.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RYE SHRIMP @ 46°; FISH @ 47°.
- High Priority - Raw animal food stored over ready-to-eat food. RAW CHICKEN PLACED OVER COOKED CHICKEN IN ROTISSERIE COOKER.
- 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 - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. RICE @ 51°. 8" DEEP PLASTIC CONTAINER.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. COOK LINE COOLER.
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2/18/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP GREASY
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.REACHIN COOKSLINE
- Basic - Wall in disrepair.COVE MOLDING TORN OFF WALL IN KITCHEN
- Intermediate - Handwash sink used for purposes other than handwashing.Roll of plastic wrap in HANDWASH sink. Plastic container in HANDWASH sink
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.MANAGER ON SITE AT THIS TIME 2:10pm. Another mgr scheduled 9/7/13 for CFM test
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11/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.rice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP GREASY
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of chicken
- Basic - Equipment in poor repair.reachin COOKSLINE ambient 52°.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.REACHIN COOKSLINE
- Basic - Stored food not covered in walk-in cooler.cooked beans, chicken
- Basic - Wall in disrepair.COVE MOLDING TORN OFF WALL IN KITCHEN
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Handwash sink used for purposes other than handwashing.Roll of plastic wrap in HANDWASH sink
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.MANAGER ON SITE AT THIS TIME 2:10pm. Another mgr scheduled 9/7/13 for CFM test
- 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.has books training scheduled
- 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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8/27/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Many, **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 96f water, **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hws, **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Working containers of food removed from original container not identified by common name. Bulk salt
- Flammables stored near a source of ignition. For reporting purposes only. Paint cans in hot water heater room
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cut vegetables WIC, **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reachins
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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4/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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