- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
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10/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. 5 dead
- Basic - Food stored in holding unit not covered. Reach in freezer
- Basic - Ice scoop handle in contact with ice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over steam table
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over ready to eat **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Corrected On-Site**
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10/10/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom facility not clean.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen.
- Exit door locked. For reporting purposes only.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- 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**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Exit door blocked by table/chairs. For reporting purposes only.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.Light shield missing in reach in cooler w/ glass door.
- Observed employee with no hair restraint.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Milk gallons are reused for storage of other juices
- Critical - Observed soiled reach-in cooler gaskets. white reach in cooler located left side facing counter
- Critical - Observed toxic item stored by food.rubbing alcohol next fruits
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.backdoor has gap underneath door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken was at 88 F Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.potato salad temperature was at 104 F Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.juice
- Wet mop not hung to dry. inside bathroom
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Label on a food item packaged on-site lacking required information.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Bottom shelve prep table
- Critical - Vacuum breaker mising at hose bibb.Mopsink
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Cooking on a bbq outside restaurant . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps on backdoor
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. IMPROPER VERTICAL SEPARATION OF RAW ANIMAL FOOD.
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 5/19/10.
- 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 MAYRA REYES EMPLOYEE CERTIFICATION EXPIRED ON 1/22/10. This violation must be corrected by : 5/19/10.
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3/19/2010 | Routine - Food | Warning Issued |
- Critical. Label on a food item packaged on-site lacking required information.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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