- Basic - Grease accumulated on kitchen floor. Under fryer. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated food debris. Side of fryer, prep table in the kitchen and prep table wall in the storage room. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Hand wash sink located at the front counter, employee washed hands at the three compartment sink in the kitchen. Must install hand wash sink in the kitchen. **Warning**
- Intermediate - No handwash sink for employees. In the kitchen. Observed not using hand wash sink at the front counter, washing hands. **Warning**
- 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. **Warning**
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09/19/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee personal items stored in or above a food preparation area. Cell phones n the kitchen. **Warning**
- Basic - Grease accumulated on kitchen floor. Under fryer. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Bag touching cooked rice. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated food debris. Side of fryer, prep table in the kitchen and prep table wall in the storage room. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **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 - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Onions, green pepper, tomato on same cutting board at the same time with raw poultry **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 63°F. Cheese 69°F. Ham 670F. Pancake mix 72°F. **Warning**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Onions, green pepper, tomato on same cutting board at the same time with raw poultry **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 washed hands in a sink other than an approved handwash sink. Hand wash sink located at the front counter, employee washed hands at the three compartment sink in the kitchen. Must install hand wash sink in the kitchen. **Warning**
- Intermediate - No handwash sink for employees. In the kitchen. Observed not using hand wash sink at the front counter, washing hands. **Warning**
- 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. **Warning**
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09/18/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/12/2014 | Routine - Food | Call Back - Complied |
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Customers travel through these areas to use rest rooms. **Repeat Violation**
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3/7/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not sanitizing at all at the time of inspection.
- Basic - In-use tongs stored on oven door handle.
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
- Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area. Customers travel through these areas to use rest rooms. **Repeat Violation**
- Basic - Unnecessary items on the premise. Lost of stuff in a room possibly formerly a rest room or storage room next to rest room.
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Dinning room area, not locked. Reach in cooler/ reach in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef, poultry, pork, cheese. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot box: beef, cheese **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 20 eggs. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans.
- 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 - 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. Reach in cooler in the kitchen. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beans. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beans. **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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2/21/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored in cold holding unit not covered. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided. Operator stated that they are pouring
- Basic - Reuse of single-use plastic buckets. To store food items not originally from that container.
- Basic - Working container of food not labeled in English.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- 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. Big 5
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Floors not maintained smooth and durable at dining area against wall.
- Basic - Hole in ceiling at rear storage area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Working containers of food removed from original container not identified by common name.
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Working containers of food removed from original container not identified by common name.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Observed employee with no hair restraint.
- 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 wall soiled with accumulated grease.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. 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. Pro
- Observed attached equipment soiled with accumulated grease.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed hole in ceiling.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/4/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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9/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Observed buildup of slime in the interior of ice machine.
- 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 interior of microwave soiled. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
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7/13/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Observed attached equipment soiled with accumulated grease.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/27/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food thawed at room temperature.
- 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 food stored on floor. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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12/23/2010 | Routine - Food | Administrative complaint recommended |
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