- Basic - Food stored on floor. Frozen bags at freezer floor. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning** during Call Back inspection found Shell Eggs (Raw food) over strawberries at reach in cooler . Situation explained to kitchen staff (Nancy).
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Sancocho (soup) at the at stove 124°f. Corrective / Action : reheat foods to 135°f or over maintain heat under to preserve required temperature. **Warning** during Call Back Inspection homemade sauce (Tomatoes, garlic and onions found at the stove at 89°f) soup (chicken soup) kept at room temperature 92°f) on the stove as well.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning** must know it by next Routine Inspection.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cooling and reheating of potentially hazardous foods not being followed according to the Code. **Warning** During Call Back Inspection Employee training for Kitchen Staff not done. Spoke to Henry , Leo and Nancy all 3 Kitchen Staff with more than 6 Months of Employment according to Nancy , performing special process (Morcilla / Blood sausage making).
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09/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Food stored on floor. Frozen bags at freezer floor. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork cases 49°f. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Pork (chicharron ) cases 49°f. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Cooked (stew) placed at hot holding not heated to requiredments (165°f or over.). **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef packages (pieces) to be cut / filet at preparation table 51°f. Corrective action: portioned pieces of beef or pork to be cut or fillet . One package at time on preparation table. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 3 egg flats 67°f, at room temperature. Shell eggs flats must portioned to used. Less quantity of product must be placed out to avoid risks. **Warning**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Sancocho (soup) at the at stove 124°f. Corrective / Action : reheat foods to 135°f or over maintain heat under to preserve required temperature. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Cooling and reheating of potentially hazardous foods not being followed according to the Code. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No soap provided at handwash sink. Kitchen area. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Black bean soup 77°f, must be placed at diiferent containers mire surface less depth. **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. Soup (pots) at walk in cooler , beans not dated. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.fish
- 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.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/25/2013 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **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 has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site** **Warning**
- 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. **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. **Warning**
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9/18/2013 | Complaint Full | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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.
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- 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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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.thermometer calibration and eggs minimum cooking temperature. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.Converted a 3 compartments sink into a hand wash sink without submitting plans to be review by us. **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.
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1/8/2013 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand sink missing in food preparation room or area.AT THE FRONT COUNTER AREA WHERE COFFEE AND FRESH SQUEEZED ORANGE JUICE ARE PREPARED
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed equipment in poor repair.REACH IN COOLING UNIT'S DOORS
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed less than 1 handwash sink or number required by law for employees.AT THE FRONT COUNTER AND COFFEE AND FRESH SQUEEZED ORANGE JUICE ARE PREPARED
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area.
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4/5/2012 | Routine - Food | Administrative complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed residue build-up on nonfood-contact surface.
- Observed utensils stored in crevices between equipment.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.stuffed potatoe
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.cooked corn in front of handsink
- Critical. Observed raw animal food stored over ready-to-eat food.eggs in reachin
- Critical. Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.in 3 compartment sink
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.wash,rinse,and zanitise
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Hand sink missing in food preparation room or area.front counter area
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.front Corrected On Site.
- Observed open dumpster lid.
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1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine cycle times/conveyor speed not correct per operating specifications.
- Observed single-service articles improperly stored.
- Observed single-service articles stored without protection from contamination.
- Critical. Observed expired Food Manager Certification.
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8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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: 03D-01-1 Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef in walkin.Corrected On Site.
- Critical. Violation: 08A-28-1 Observed food stored on floor.walkin
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers.bulk foods
- Critical. Violation: 22-25-1 Observed buildup of soiled material on mixer head.
- Critical. Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels.
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3/2/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef in walkin.Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.reachin
- Critical. Observed raw animal food stored over ready-to-eat food.reachin
- Critical. Observed raw animal food stored over cooked food.reachin
- Critical. Observed food stored on floor.walkin
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.bulk foods
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Observed personal care item stored with food and equipment.
- Critical. Observed toxic item stored by utensils.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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.DURING INSPECTION ONLY OBSERVED TRAINING FOR SERVERS, NO PROOF OF TRAINING SUBMITTED FOR COOKS
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12/28/2009 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.milk,butter
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Displayed food not properly protected from contamination.cheese bread cooling in front counter
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.by coffe station
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with no hair restraint.
- Observed nonfood-grade bags used for food storage.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.grinder
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.cooler door handles
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves around kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.trays
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed dead roaches on premises.
- Critical. Observed roach activity as evidenced by live roaches found
- Observed food debris accumulated on kitchen floor.behind equipment
- Carbon dioxide/helium tanks not adequately secured.
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9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/8/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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