- Basic - Food stored on floor. LETTUCE. **Warning**. At callback: Pork and Beef.
- 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. **Warning**. At callback: Still no knowledge of the "Big Five" or the requirements for exclusion and restriction.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**. At callback: Still no probe thermometer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. PORK, BEEF, CHICKEN COOKED 8/18/14 NOT DATE MARKED, NOTHING DATED. **Warning**. At callback: Chicken cooked 11:00 hrs. 10/26/14 not date marked; Pork cooked 12:00 hrs. 10/26/14 not date marked.
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10/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. LETTUCE. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RTE PORK, RTE BEEF COOKED 8/18/14 @ 68°. STOP SALE ISSUED. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. PORK and BEEF. **Warning**
- 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. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. DATING REQUIREMENTS OF RTE/TCS FOODS. HOLDING TCS FOODS OUT OF THE "DANGER ZONE." **Warning**
- Intermediate - Manager lacking proof of food manager certification. 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 - 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 - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOT AND COLD HOLDING REQUIREMENTS FOR TCS FOODS. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. CHICKEN @ 47° AFTER MORE THAN 6 HRS. CORRECTIVE ACTIONS TAKEN. **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. PORK, BEEF, CHICKEN COOKED 8/18/14 NOT DATE MARKED, NOTHING DATED. **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. 2 DOOR WEST END OF KITCHEN. AMBIENT THERMOMETER FLASHING 74°. **Warning**
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. IN KITCHEN.
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE AND PURSE.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 45° AFTER 7 HOURS, PORK. PLACED SINGLE LAYER IN REACH IN FREEZER. CORRECTIVE ACTIONS TAKEN.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. SWEEPING FLOORS THEN BACK TO FOOD PREP.
- 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 trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. PROVIDING SOAP AND PAPER TOWELS AT HAND SINK.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 12" DEEP IN PLASTIC TUB, PORK.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. PORK.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked 1200 HOURS 4/21/14 NOT DATE MARKED.
- Intermediate - Records/documents for required employee training do not contain all of the required information. NO EXPIRATION DATE.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. ABOVE STOVES.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. CHICKEN @ 113°; FISH @ 107°; OX @ 110°.
- 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 trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. EMPLOYEE WASHING SILVERWARE IN FRONT COUNTER HAND SINK.
- Intermediate - Handwash sink used for purposes other than handwashing. FRONT COUNTER; WASHING SILVERWARE IN HAND SINK
- 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 - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. DEEP COVERED PLASTIC CONTAINERS.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. PORK COOKED 10/28/13 @ 0900 hrs. NOT DATE MARKED. **Repeat Violation**
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Working containers of food removed from original container not identified by common name. Sauces in reach in cooler **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. This violation must be corrected by 4/13/13 **Warning**
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4/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Behind fryers **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- 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** **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee half full drinking water **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Spice in kitchen **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In rest rooms **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Chicken and beef in 3 compartment sink. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sauces in reach in cooler **Warning**
- High Priority - License is expired and is more than 60 after expiration date. This violation must be corrected by 4/13/13 **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Sauces **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45? in reach in cooler **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef and chicken **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. **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. Pork in reach in cooler **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. This violation must be corrected by 4/13/13 **Warning**
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2/13/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. on kitchen floor Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. reach in cooler throughout kitchen
- Observed ceiling soiled with accumulated dust. throughout kitchen
- Observed open dumpster lid.
- Observed personal care item stored with food. employee bag in kitchen next microwave
- Observed single-service items stored on floor. fork in kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken ,pork in reach in cooler
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment. deep fryer
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area. sauce in reach in 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. pork in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauce , soups in reach in cooler
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. in restrooms
- Observed ceiling in disrepair in kitchen
- Observed grease accumulated under cooking equipment. in kitchen
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area. sauces in reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. seafood , goat meat 126 degrees F on prep table Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef, sauces in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork in reach in cooler
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, True reach in cooler. This violation must be corrected by : 11/03/11. No PHF in reach in at time of callback. Informed operater not to use cooler until maintaiing 41 degrees or below. Operater waiting on part to for cooler.
- Critical - Violation: 22-28-1 Observed interior of reach-in freezer soiled with accumulation of food residue.
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11/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, True reach in cooler. This violation must be corrected by : 11/03/11.
- Critical - Hot water not provided/shut off at employee hand wash sink, kitchen. Corrected On Site.
- Critical - Observed food stored on floor in kitchen , chicken.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, cooked chicken.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beef, pork and rice. 60 degrees, True reach in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature, chicken.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, throughout.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/1/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 new reachins 43, 44, 45 degrees thermostat adjusted Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees ladies room. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees mens room. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance peel all plastic coating off of coolers and freezer so it can be clleaned.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. soiled cardboard on shelving
- Observed build-up of debris, dust or dirt on nonfood-contact surface shelving where pots and pans are located.
- Observed grease accumulated under cooking equipment.
- Observed grease/debris accumulated under shelving and equipment equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 43 44, 45 degrees 2 new coolers thermostat adjusted
- Observed wall soiled with accumulated food debris. around back door
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. pot of food on floor Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. plaintain cooked employee disposed of and put gloves on Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue older cooler on back wall also gaskets are soiled
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving under warmer
- Clean utensils not stored inverted or in a protected manner on shelving above 3 Comp sink.
- Unwrapped single-service utensils not presented so that only the handles are touched. waitstation area utensils need to be all in same direction
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Observed debris on kitchen floor behind coolers and under shelving .
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9/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair old cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue Bottom shelving of old cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving under prep table and prep cart
- Observed debris accumulated on bathroom floor in corners and next to vanity.
- Observed attached equipment soiled with accumulated grease. back metal door
- Critical. Electrical outlet missing cover plate. For reporting purposes only. kitchen behind door
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4/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue track /gasket old cooler.
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2/5/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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2/2/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed food stored on floor pot of plaintains.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposit knives soiled in container.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue track /gasket old cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed unlabeled spray bottle.
- 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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11/18/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 45-36-2 Hood suppression system tag out-of-date. For reporting purposes only 10/08.
- Critical. Violation: 45-41-2 Portable fire extinguisher tag out-of-date. For reporting purposes only 4/08.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certificationb2/04.
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8/20/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 6/11/2009 | Routine - Food | Warning Issued |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
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