- Basic - Food stored in holding unit not covered.
- Basic - Hole in wall.
- 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.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food.melon- liver **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing.dry storage area
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Drain cover(s) missing.
- 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.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.eggs
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wall in disrepair.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No copy of latest inspection report available.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Encrusted material on can opener blade.
- 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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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Underneath sink
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
- Basic - Ice buildup in chest freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Front area
- Basic - Plumbing system in disrepair. Water heater
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Water draining onto floor surface.water heater
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Jamaican patties. Corrective action taken
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. discarded **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Servsafe
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1/28/2013 | Routine - Food | Administrative complaint recommended |
- 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.
- Violation: 42-11-1 Observed unnecessary items on the premise.
- 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.
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10/30/2012 | Routine - Food | Call Back - Complied |
- Floors not maintained smooth and durable.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. OVEN
- Observed food debris accumulated on kitchen floor. BEHIND EQUIPMENT
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed hole in wall. BY BACK DOOR
- Observed hole in wall. DRY STORAGE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORRECTIVE ACTION TAKEN
- Observed residue build-up on nonfood-contact surface. CHEST FREEZER ICE BUILD UP
- Observed unnecessary items on the premise.
- Plumbing system in disrepair. BARE MOPSINK (NO PLUMBING INSTALLED ) SITTING ON GRAVEL FLOOR.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/29/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. *ONE FOOD HANDLER MISSING TRAINING
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed toxic item improperly stored. STERNOS Corrected On Site.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-09-1 Label on a food item packaged on-site lacking required information-juice prepared on site; no label present. Repeat Violation.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. Repeat Violation.
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6/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment (silver kitchen cooler, 55F) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 6-4-11.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- In-use utensil not stored with handle above the top of potentially hazardous food (rice) and the container. Corrected On Site.
- Critical - Label on a food item packaged on-site lacking required information-juice prepared on site; no label present. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit-kitchen cooler.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed roach activity as evidenced by live roaches found. One live, small roach observed moving toward bottom of reach-in cooler during Routine Inspection.
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6/3/2011 | Routine - Food | Warning Issued |
- Critical - Label on a food item packaged on-site lacking required information-juice in cooler.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Ready-to-eat, potentially hazardous food (chicken, fish) prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Label on a food (fresh juice) item packaged on-site lacking required information.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. Repeat Violation. Repeat Violation.
- Critical. Bathroom not enclosed with tight-fitting, self-closing door.
- Observed wall soiled with accumulated grease-perimeter of kitchen.
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9/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above. Corrected On Site-instructed to reheat to 165F. Repeat Violation.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Employee observed hot holding Potentially Hazardous Foods below 135F.
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2/25/2010 | Routine - Food | Administrative complaint recommended |
- 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.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ackee (PHF) detected at a temperature of 97F during Callback Inspection, not more than 4 hours.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- 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. This violation must be corrected by : 11-28-09.
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12/3/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Observed cutting board grooved/pitted and no longer cleanable.
- 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. This violation must be corrected by : 11-28-09.
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9/28/2009 | Routine - Food | Warning Issued |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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