- Basic - In-use tongs stored on oven door handle.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 70 F in kitchen table
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sticker fell rice made two hour ago. 99 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Vegetables 95 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over vegetables
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over ready to eat
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean linens stored on floor.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Expired 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 - Hot water not provided/shut off at employee hand wash sink. one of the handsinks inside women's bathroom
- No copy of latest inspection report.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.RICE
- 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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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee improperly washing hands. OBSERVED COOK WASHING HIS HANDS WITH GLOVES ON.
- Critical - Observed food stored in a prohibited area. OBSERVED POULTRY STOREDVON THE SHELVE BETWEEN PLATES. Corrected On Site.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef stored over vegetables.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi mats
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. READY TO EAT POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS WITHOUT PROPERLY DATE MARKED.
- Critical. OBSERVED BARE HAND CONTACT OF READY TO EAT FOOD BY EMPLOYEES AND ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE IN EFFECT. CORRECTED ON SITE.
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6/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not conspicuously located. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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12/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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