- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager certification for Maribel Oriol still shows issue date 1/16/09. (Expires in January 2014)
- 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. Employee training still shows date of completion 1/16/09. (Expires January 2012)
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09/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
- Basic - Clean equipment stored on floor. **Corrected On-Site**
- Basic - Dead roaches on premises. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Utensils in poor condition. Ice scoop
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Roach excrement and/or droppings present.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food cabinets
- 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 - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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 probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- 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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07/07/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Ceiling tile in disrepair.
- Basic - Dead roaches on premises, inside food cabinets in kitchen area.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by 15 live roaches found in shelves of preparation table.
- High Priority - Roach excrement and/or droppings present.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Food manager certification expired.
- 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. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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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2/12/2014 | Routine - Food | Emergency order recommended |
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Food manager certification expired.
- 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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2/12/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bathroom door not self-closing.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 49° f
- High Priority - Shell eggs held at room temperature with 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.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- 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 soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.
- Basic - Food stored in holding unit not covered.
- Basic - Hole in wall.
- Basic - Ice scoop handle in contact with ice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pastry warmer.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Croquetas 97? f
- 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 - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front counter
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has consumer advisory not visible. Raw animal foods must be fully cooked prior to service.
- 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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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Working containers of food removed from original container not identified by common name.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No thermometer provided to measure temperature of food product.
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.BREAD FOR TOAST TOUCH AND HANDLE IT WITH HANDS
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed live flies in kitchen.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Observed smoking in an enclosed indoor workplace.
- Critical - Observed the presence of insects, rodents, or other pests.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- 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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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- 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.
- No copy of latest inspection report.
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8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No copy of latest inspection report.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. License expired within 30 days after expiration date.
- No copy of latest inspection report.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Warning Issued |
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