- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored in holding unit not covered.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen area
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated food debris. Kitchen area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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4/14/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Cardboard used to line nonfood-contact shelves. On top of chest freezer.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil ontaibers
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Door panel in chest freezer heavily rusted
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in Cooke by cook line **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink by ware washing area, women's bathroom
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store meat inside reach in freezer
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked eggplant
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Easy off-oven cleaner on shelf above clean utensils
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spoon
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band used to baste oil to foid
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment cooks filet mignon, lamb chops, and lamb kebabs to customer's specifications. **Corrected On-Site**
- 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.
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10/16/2013 | Routine - Food | Warning Issued |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Observed employee drinking from open cup.
- Basic - Equipment in poor repair. Cover of RIF rusty.
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Line cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Observed poultry reheating in microwave not reaching 165 degrees. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled. Can opener rusty.
- Intermediate - Handwash sink used for purposes other than handwashing. Scoop in he's.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Food residue inside wic.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. Dish washing area handsink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Containers with food inside and bag of onions
- Critical - Observed handwash sink used for purposes other than handwashing. Ice being disposed inside
- Critical - Observed potentially hazardous food thawed in standing water. Raw chicken inside ware washing sink
- Observed ripped/worn cardboard used as shelf cover.
- Critical - Observed toxic item stored in food preparation area. Peroxide bottle
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Inside walkin cooler
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Gyro meat
- Critical - Stem type thermometer not within the intended measuring range of use. Not capable of taking cold temperatures
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed expired Food Manager Certification. AS PER MANAGER SCHEDULED RENEWAL FOR FEBRUARY
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER VEGETABLES INSIDE WALKIN COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
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1/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER VEGETABLES INSIDE REACHIN
- 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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8/29/2011 | 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.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed attached equipment soiled with accumulated grease.
- Critical - Observed food stored on floor.
- Observed open dumpster lid.
- Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code.
- Critical - Observed person in charge allowing entry of unauthorized persons in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tahani
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pastizio, moussaka
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.walkin at 50
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food.
- 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.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed handwash sink used for purposes other than handwashing. to hold ice scoop
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10/1/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 31-07-1 Hand sink missing at dishwashing machine or area.New addition to restaurant .
- Violation: 51-16-1 No plan review submitted and approved for renovations completed on new dishwashing area .
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6/15/2010 | 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. Observed food being cooled by nonapproved method.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- 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 hand wash sink used for purpose other than washing hands.Storage of ice scoop
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Oven
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Critical. Hand sink missing at dishwashing machine or area.New addition to restaurant .
- Critical. Observed screen in door torn/in poor repair.
- Observed worn, torn and/or soiled floors/carpeting.Cardboard on the walk-in cooler floor .
- No plan review submitted and approved for renovations completed on new dishwashing area .
- 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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4/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food thawed in standing water.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed equipment in poor repair.Microwave .
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Observed utensils stored in crevices between equipment.
- Critical. Hand sink missing at dishwashing machine or area.New dishwashing area added to restaurant .
- Critical. No handwashing sign provided at a handsink used by food employees.
- No plan review submitted and renovations completed .
- 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. Two new employees
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/5/2008 | Routine - Food | Warning Issued |
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