- Basic - Buildup of food debris/soil residue on equipment door handles.
- 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. **Corrected On Site** BIG FIVE http://www.myfloridalicense.com/dbpr/HR/forms/documents/5030_100.pdf
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Cook Line COLD TABLE/UNDERCOUNTER Cooler not maintaining foods at 41° or below. ...REACH.IN.COOLER... (Cook Line Cold Table) scallops 63° cooked shrimp 54° calamari 55° (Undercounter Cooler) scallops 63° calamari 54° AMBIENT TEMPERATURE 58°
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... Reviewed thawing procedures with operator. In the future thawing will take place under refrigeration and/or under rapid running cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH.IN.COOLER... (Cook Line Cold Table) scallops 63° cooked shrimp 54° calamari 55° (Undercounter Cooler) scallops 63° calamari 54° AMBIENT TEMPERATURE 58° **Corrective Action Taken** - Product Moved to Other Cooler/ Freezer. REACH.IN.COOLER... (Tall Single Door 'True') swai 72° cooked eggs 39° sauce 40°. AMBIENT TEMPERATURE 41° **Corrective Action Taken - swai moved to smaller containers nod freezer for rapid cool.
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- Flammables stored near a source of ignition. For reporting purposes only. ... No 16" separation between deep fryer and open top gas range.
- High Priority - Vacuum breaker missing at hose bibb. ... Exterior mop sink faucets have no back flow protection.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... through kitchen - interiors and exteriors of equipment/appliances. ... In kitchen - especially horizontal surfaces including shelving, pass-thrus, microbe top, etc.
- Basic - Food stored in holding unit not covered In kitchen 2 Door "True" REACH.IN.FREEZER frozen vegetables, baked goods.
- Basic - Grease on the ground and/or pad around grease receptacles.
- Basic - Grease receptacle lids open, broken, or missing.
- Basic - Inside AND outside of dumpsters not clean. ... and area infested with flying insects.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. ... through kitchen
- Basic - TWO Uncleanable knife blocks in use to store knives ON COOK LINE.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook Line Cold Table - SCALLOPS 53° Cook Line Tall "True" - SWAI 51°
- High Priority - Vacuum breaker missing at hose bibb. ... Both Water Taps at rear exterior of building.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. ... REACH.IN.FREEZER...( 2 Door "True" Rear Kitchen,
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink ...in kitchen.
- Intermediate - No soap provided at handwash sink. ...in kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Sauces, frozen, portioned items.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Next to the hood.
- 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**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS foods in the Bain Marie cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over fish **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw meat with gloved hands then clean wares without removing gloves and washing hands first. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shell eggs at 54?
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Rosa Westphalen
- Intermediate - Cold holding equipment incapable of 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. Bain Marie cooler on the cook's line.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. All prepared foods in the primary reach-in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottom of prep table **Corrected On-Site**
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces not cleaned after being contaminationed. Observed a waiter carrying a towel around on his shoulder then use the same towel for wiping glasses before pouring a beverage in them. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Men's bathroom
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an uncovered electrical box. For reporting purposes only. Under the prep counter in the kitchen.
- Observed employee with no hair restraint.
- Observed ice scoop with handle in contact with ice inside the ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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10/3/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed hand wash sink used for purpose other than washing hands. Dish in the kitchen handsink . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Various cooked packaged foods ina reachin freezer.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. This violation must be corrected by : 10/21/11.
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10/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. MUST HAND WASH,RINS and SANITIZE IN THE 3 compartment sink UNTIL THE DISHMACHINE IS Operating properly
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. This violation must be corrected by : 10/21/11.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 10/21/11.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 10/21/11.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw beef over rice in a reachin cooler.
- Critical - Observed unlabeled spray bottle. Degreaser. Corrected On Site.
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8/19/2011 | Routine - Food | Warning Issued |
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Critical - First aid supplies that are in a FOOD ESTABLISHMENT for the employees' use shall be: (B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor to outside with gaps
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12/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk, ric (reach in cooler) at 54 degrees. stop sale Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in ric at 54 degrees, stop sale issued. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked pasta and cooked potatoes at 54 degrees in ric. stop sale issued Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. white household whirlpool reach-in cooler in kitchen at 54 degrees ambient air temperature. Do not use this cooling unit until repaired to maintain 41 degrees or below This violation must be corrected by : 11/23/2010.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp thawed in standing water
- Critical. Observed food stored in ice used for drinks. beer bottle stored in ice machine. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw angus beef over pasta in reach-in cooler
- Critical. Observed food stored on floor. shrimp in container on kitchen floor Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cooked rice on cookline
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in beans container
- Observed soiled dry wiping cloth in use.
- Observed build-up of grease on nonfood-contact surface. hood, hoodfilters and on fire suppression lines
- Observed build-up of dust and dirt on nonfood-contact surface. A/C vents and several ceiling tiles throughout kitchen Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor to outside with gaps
- Observed hole in wall. by handwash sink in kitchen
- Observed wall soiled with accumulated food debris. throughout
- Observed ceiling in disrepair. water damage stains on kitchen ceiling tiles
- Lights missing the proper shield, sleeve coatings or covers. in food storage room and above ice machine in kitchen Repeat Violation. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. server/expo station Repeat Violation.
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9/23/2010 | Routine - Food | Warning Issued |
- Violation: 15-36-1 Observed knife block in use to store knives.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. in kitchen and dry storage room
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7/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. flour container in dry storage room
- Critical. No conspicuously located thermometer in holding unit.2 ach -in coolers in kitchen Repeat Violation.
- Critical. Observed food stored on floor. dried corn/maiz in bag in dry storage room Corrected On Site.
- 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 Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Observed equipment in poor repair. rusted interior at superior brand reach-in cooler in kitchen
- Food-contact surface not smooth and easily cleanable. bottom shelf of preptable in kitchen
- Observed knife block in use to store knives.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation. This violation must be corrected by : 07/07/2010.
- Observed single-service articles improperly stored. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed ceiling soiled with accumulated dust. ceiling and light covers in kitchen
- Lights missing the proper shield, sleeve coatings or covers. in kitchen and dry storage room
- Critical. Observed unlabeled spray bottle. purple and blue liquid
- No copy of latest inspection report.
- 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 This violation must be corrected by : 07/07/2010.
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5/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked seafood Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood at make up table 50-64 degrees FURTHER VIOLATION AT THIS LOCATION WITH SEAFOOD WILL RESULT IN ADMINISTRATIVE COMPLAINT Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Baked sweet and baked potato Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline make up table and upright cooler
- Critical. No conspicuously located thermometer in holding unit. cookline make up cooler
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef stored over milk.
- Critical. Observed raw animal food stored over cooked food. Raw beef over cooked shrimp
- Critical. Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical. Observed soil buildup inside ice bin. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates Repeat Violation.
- Observed single-service articles stored without protection from contamination. To Go boxes not inverted/protected
- Observed attached equipment soiled with accumulated grease. Hood vents
- Observed ceiling soiled with accumulated food debris. AC vent and ceiling by hoods
- Light not functioning. Under the hoods
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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