- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - No hot running water at mop sink.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Non-pitting surface rust on food-contact equipment. Inside fridge.
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10/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves around sandwich station.
- Basic - Cardboard used to line nonfood-contact spoons inside container.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Pastry box
- Basic - No hot running water at mop sink.
- Basic - No mop sink or curbed cleaning facility provided. Mop sink is located inside building and operator needs accessibility to the mop sink. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris.
- 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 - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Inside reach in cooler by sandwich station.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unable to answer minimum required temperature for hot holding soup, or minimum required temperature for turkey and cheese in reach in cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink. At women's bathroom located at bathroom.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. Inside fridge.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Refrigerator not 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. Products inside fridge were above 41 f:milk 55 f, raw chicken 57-58 f. Ambient thermometer inside unit was marking 60 f. Pic transferred products to another unit for rapid cooling. Reach in cooler contains At the time of callback, all TCS products were removed from units and operator is waiting for company to service units.
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08/21/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves around sandwich station.
- Basic - Cardboard used to line nonfood-contact spoons inside container.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Pastry box
- Basic - No hot running water at mop sink.
- Basic - No mop sink or curbed cleaning facility provided. Mop sink is located inside building and operator needs accessibility to the mop sink. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris.
- 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 - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sliced turkey 57 f, cheese 58 f, located at sandwich station. (About 1 hour ago.). , milk at 68 f, These products milk 55 f, raw chicken 57-58 f were located inside fridge.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef empanadas 104 f
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Inside reach in cooler by sandwich station.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee unable to answer minimum required temperature for hot holding soup, or minimum required temperature for turkey and cheese in reach in cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink. At women's bathroom located at bathroom.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on food-contact equipment. Inside fridge.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Refrigerator not 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. Products inside fridge were above 41 f:milk 55 f, raw chicken 57-58 f. Ambient thermometer inside unit was marking 60 f. Pic transferred products to another unit for rapid cooling. Reach in cooler contains
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08/19/2014 | Routine - Food | Warning Issued |
- Basic - Clean utensils stored between equipment and wall. Tongs **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store raw chicken inside chest freezer
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked chicken, cooked beef
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At pastry box and light shield by warewashing area
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band
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9/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated food debris. At sub station.
- Basic - Clean knives/utensils stored in crevices between equipment. Knife **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At pastry box and light shield by warewashing area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler
- Basic - No copy of latest inspection report available.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons and fork
- Basic - Wall in disrepair. By reach in cooler at sub station
- Basic - Wall soiled with accumulated food debris. Some areas
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. WC bucket at 0 ppm
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At light panel
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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. Ham, cheese
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Panini toaster
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At sub station
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band
- 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. 2 employees -Marilyn Sumbado,
- Intermediate - Required employee training expired for employee. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ramona baldelas
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7/11/2013 | Routine - Food | Warning Issued |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.(back of 3-comp sink not sealed to wall)
- Basic - Leaking pipe at plumbing fixture.(under 3- comp sink)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.(front pastry box)
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(croquettes @105 degrees) **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2013 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manage to verify employee health, exclusions or restrictions.[post health policy]
- Critical - No Certified Food Manager for establishment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed employee with no hair restraint.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[croquetes @ 95 degrees] Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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10/30/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. FOOD NEXT TO HAND SINK
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by food. Corrected On Site.
- 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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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed interior of microwave soiled.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated grease.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed a nonfood-grade basting brush used in food.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized.
- Critical - Violation: 45-11-2 Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
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2/23/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Observed insect control device installed over food preparation area.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable. Notified Fire AHJ. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
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12/21/2010 | Routine - Food | Warning Issued |
- Critical. Establishment operating without a current Hotel and Restaurant license.
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2/17/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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