- Basic - Floor tiles cracked, broken or in disrepair. In dishwashing area, water pooling in cracks. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. At True refrigerator in cookline area. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cookline prep coolers. **Warning**
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07/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At cut onions container near dishwashing area and at rice container inside flip top cooler at cookline. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walkin cooler door, Pepsi cooler door, exterior of microwave in cookline area and fire extinguisher by cookline. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cut onion containers, **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In dishwashing area, water pooling in cracks. **Warning**
- Basic - Food stored on floor. Pot of Cooked beans in frontline area. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled ice machine. **Corrected On-Site** **Warning**
- 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. At bulk sugar container in prep area. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. At cookline. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. At True refrigerator in cookline area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in prep area. **Warning**
- Basic - Stored food not covered in walk-in cooler. Cooked rice **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Container of medicine improperly stored. In food storage shelving by walkin cooler. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp at 45° F, cooked mussels at 50° F, raw fish at 44° F, scallops at 45° F all at flip top cooler at cookline. Pot of beans at 47° F in front line area under no temperature control. Placed in cooler. All foods must be discarded within 4 hours from leaving temperature control. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked steak at 109° F at steam table in cookline area. Increased heat setting. Corrective action taken. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cookline prep coolers. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. Cookline flip top cooler where seafood is stored. Ambient thermometer inside cooler reading 45° F. **Warning**
- Intermediate - Soil residue in food storage containers. Spice, sugar and salt containers , in prep area. **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - Hood filters in disrepair. Hood gap **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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9/19/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At rice bin. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Phone by takeout containers and cups in front counter area. **Warning**
- Basic - Equipment in poor repair. Reach in cooler at cook line , not holding temperature. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Hood filters in disrepair. Hood gap **Warning**
- Basic - Hood suppression system in disrepair, exposed fiberglass insulation observed at cook line where the fiberglass may cause a cross contamination issue when foods are being prepared on the cookline. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.in the flour and salt containers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Reuse of single-service articles. Raw chicken store in old mayo bucket. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Front counter **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Backdoor **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline each in freezer. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. On the cook line and employee wah hands with gloves on, informed employee. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over cooked beans and unwashed produce. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Left in disrepair cooler, at room temperture eggs at 77°, moved to the walkin cooler. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical improperly stored. Toxin by single service items by front counter. Eye wash by the microwave in back of kitchen. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
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9/18/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. At breadcrumb container.
- Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored in or above a food preparation area. Cell phones by microwave and food storage area surrounding it.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tit fitting or sealing.
- Basic - Hood filters in disrepair. Gap observed in between filters.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At Pepsi cooler and cookline cooler.
- Basic - No copy of latest inspection report available.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted on shelving in rear prep area.
- Basic - Sponge used to clean and sanitize food-contact surface. Used to wash dishes at 3 compartment sink.
- Basic - Stored food not covered in walk-in cooler. Salsa.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 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. Sugar, flour and salt containers.
- High Priority - Presence of insects or other pests. Live worm observed crawling on floor in front counter area. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cilantro and salsa at walkin cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. A cookline.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store sponge, wash wiping cloths and as a water refill station.
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Rice storage containers soiled.
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Boxes with chicken on floor in dish wash area. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utensils and silver ware washed in hand sink and not sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Beef at 109?f and cooked chicken at 113?f in hot holding unit on cookline. Both were reheated to 135?f and above immediately. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Dish wash area hand wash sink with utensils in it. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing and Rinsing utensils and silverware in dish wash sink hand wash sink. **Corrected On-Site**
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3/23/2013 | 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, Management stated beans were made on 08/14. 56 degrees at time of inspection. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, onions in walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked beef. in steam table. 116 degrees. Corrective Action Taken. Reheated. 175 degrees.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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8/15/2012 | 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, as per operater black beans were made on 03/08/12. At time of inspection on 03/09/12 black beans were 42 degrees on outside of pot and 55 degrees in center.
- Critical - Observed raw animal food stored over ready-to-eat food, raw chicken over onions in reach in cooler.
- Observed utensils stored in crevices between equipment, knives.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken breast, 112 degrees. Corrected On Site. Employee reheated.
- Critical - Required consumer advisory for raw/undercooked animal food not provided, for ceviche.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, chlorine.
- 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 - No thermometer provided to measure temperature of food product.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rusty in walk in freezer.
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8/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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