- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** correct by next unannounced inspection.
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09/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Of back/top section of reachin cooler across from cook line as well as drawers under cookline( not in use). **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, salsa, beef etc in walkin cooler 45-46°F. **Warning**
- High Priority - Presence of insects, rodents, or other pests. Numerous spiders present in restroom. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over beef in reachin cooler next to cook line. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Water heater being replaced. **Warning**
- Intermediate - No hot running water at three-compartment sink. Water heater is being replaced. **Warning**
- Intermediate - No soap provided at handwash sink in restroom. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Walk-in cooler 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. Walkin cooler ambient temperature 45°F. **Warning**
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09/24/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Bag of beans stored on floor by standing reachin freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lack of toilet tissue at each toilet. **Corrected On-Site**
- Basic - Several holes in walls of restroom
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, chicken, rice, sauce etc in walkin cooler at 47-48°F, ambient temperature of walkin cooler is 41°F. Employee states cooler was open a lot this morning for food prep.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef in reachin cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken stored with vegetables in reachin freezer. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs in reachin cooler across from cookline at room temperature, eggs voluntarily discarded. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom **Corrected On-Site**
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of unused drawers under grill.
- Basic - Case/container/bag of flour food stored on floor in kitchen. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef thawing at room temperature, moved to cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw sausage over cooked beef in reachin cooler.
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2/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, chicken, beef , and salsa in walkin cooler at 46-48F. **Warning** On callback 8/22/2013 observed chicken, beef, stews, beans, and rice in walkin cooler at 47-74°F. All food voluntarily discarded that was out of proper temperature . Walkin cooler ambient is 41°F.
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8/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bags of beef thawing at room temperature. **Corrected On-Site** **Warning**
- Basic - Standing water in floor drain/floor drain draining very slowly in walkin cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, chicken, beef , and salsa in walkin cooler at 46-48°F. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over beef in reachin cooer next to cookline. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. Walkin cooler ambient temperature 45°F **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking on premises. **Warning**
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8/21/2013 | Routine - Food | Warning Issued |
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork and beef in reachin cooler by cookline . **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Bowl used as scoop in flour bucket across from cookline . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef in kitchen 125F, corrective action taken beef moved to reachin cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over cooked food in walkin cooler. Corrected On Site.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Paper towels uswdvas food cantact surface for peppers and onions . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over cactus in walkin cooler . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemrking on premises .
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee failed to wash hands before putting on gloves to work with food. Corrected On Site.
- Critical - Food stored on floor. Bin of beef on floor in walkincooler . Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle touching in beans bin. Corrected On Site.
- Critical - No soap provided at handwash sink. Corrected On Site.
- Critical - Potentially hazardous food thawed at room temperature. Intestines thawing at room temperature .
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands . Employee educated on proper handwashing procedure, and handwashing was done correctly afTer during inspection .
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in mop/dump sink by walkincooler . Corrected On Site. Employee educated on oroper handwashing location.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink, used as dumpsink .
- Critical - Observed potentially hazardous food thawed in standing water. Intestines thawing in standing water at room temperature . Corrected On Site. Intestines placed in walkincooler to thaw.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in refridgerator by back door, Corrected On Site.
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkincooler temperature 50F. This violation must be corrected by : 11/30/11.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoops handle touching flour in bin under microwave . Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Open pop can on prep table . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef,sauces , soup, rice, milk, chicken etc. in walkincooler 48-50F. Ambient walkincooler temperature 50F.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over cheese in reachincooler in kitchen . Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). On assorted foods in walkincooler .
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Blocked by collander . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands first. Corrected On Site. Repeat Violation. Different employee, has beef educated on proper handwashing procedure .
- Critical - Observed handwash sink used for purposes other than handwashing. Used as dumpsink . Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Beef thawing at room temperature . Corrected On Site. Moved to walkincooler .
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over pop in walkincooler . Corrected On Site.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoop handle touching product in beans bin by fire extinguisher. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands between. Corrected On Site.
- Critical - Observed food stored on floor. Tub of beef in walkincooler stored on floor. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plate used as scoop for cooked rice in clear bin in walkincooler . Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Intestines thawed in standing water. Corrected On Site.
- Plumbing system in disrepair. Handsinks drains improperly far too slow.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premesis .
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. No cold water at handsink by 3compartment sink.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle touching product in rice bin under plated on rack by walkincooler . Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs stored over cooked bacon and shrimp in reachincooler across from cookline . Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found. One live roach killed on site.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
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3/14/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/7/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken , salsa, soup in walkincooler at 48-49F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkincooler ambient temperature of 54F. Recent development, food still at 48-49F.
- Critical. Observed potentially hazardous food thawed in an improper manner. Meat thawed at room temp in standing water.
- Critical. Observed raw animal food stored over cooked food. Raw beef stored over ready to eat tortillas in reachincooler by backdoor . Repeat Violation.
- Critical. Observed food stored on floor. Bag of onions stored on kitchen floor.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touched ready to eat tortillas with bare hands . Corrected On Site.
- Critical. Observed employee wash hands with no soap.
- Critical. Hand wash sink lacking proper hand drying provisions. At handsink by 3compartment sink and in restrooms . Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At handsink by 3compartment sink and in restrooms .
- No copy of latest inspection report.
- 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 Repeat Violation.
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11/29/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef stored over ready to eat tortillas in reachincooler by back door. On callback 11/29/10 observed raw beef over tortillas in reachincooler by back door.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. At handsink by 3compartment sink. Repeat Violation. On callback 11/29/10 observed no paper towels at handsink by 3compartment sink.
- Critical. Violation: 53B-08-1 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 Repeat Violation. On callback 11/29/10 no proof of employee training available upon request .
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11/29/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut friut held at room temperature on prep table across from cookline.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef stored over ready to eat tortillas in reachincooler by back door.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoop handle touching rice in rice bin by walkincooler .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee put gloves on without wasing hands .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine sanitizer 0ppm in 3compartment sink
- Observed residue build-up on nonfood-contact surface. Dried/frozen blood inside on reachinfreezer by back door.
- Critical. Hand wash sink lacking proper hand drying provisions. At handsink by 3compartment sink. Repeat Violation.
- Critical. Observed toxic item stored by food. Spraybottle cleaner stored facing oil under prep table across from cookline.
- 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 Repeat Violation.
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9/24/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. On calls observed no consumer advisory in place.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on premises . On callback observed no date marking on premises .
- Critical. Violation: 02-25-1 Observed packaged food not labeled as specified by law. Bins under prep table by cookline
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning without washing hands and returing to food, also leaving station and returning without washing hands . On callback observed employee cleaning then touching clean without washing hands .
- Violation: 10-06-1 In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Handsink by 3 compartment sink.
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Observed collander in hanksink in kitchen . On callback observed collander in handsink
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. By 3 compartment sink.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. By 3 compartment sink.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-20-2 Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical. Violation: 53B-08-1 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
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7/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on premises .
- Critical. Observed packaged food not labeled as specified by law. Bins under prep table by cookline
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Thick meat type tomato sauce ove 40 hours old and still at 48F. Corrected On Site. Food discarded .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Refridgerator by back exit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored on floor. Fruit stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning without washing hands and returing to food, also leaving station and returning without washing hands .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee handle ready to eat food with bare hands.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container.
- Critical. Observed employee improperly washing hands. Employee used no soaop to wash hands . Corrected On Site. In structed to use soap.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times. Handsink by 3 compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Observed collander in hanksink in kitchen .
- Critical. No handwashing sign provided at a handsink used by food employees. By 3 compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions. By 3 compartment sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory. By 3 compartment sink
- Observed personal care item stored with food prep area.
- Critical. Observed toxic item improperly stored. next to clean dishes.
- Critical. Observed unlabeled spray bottle. In kitchen by cookline and plate and under prep table
- Critical. No Certified Food Manager for establishment.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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
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7/16/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soup, rice
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice, walk-in
- 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. spices
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed nonfood-grade containers used for food storage. plastic grocey style bags used to store tortillas
- Critical. Handwash sink not accessible for employee use at all times. blocked with strainer Corrected On Site.
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1/28/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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