- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork 124 f .operator transfer product to reheat at grill. At the time of inspection, chicken wings were at 112 f at steam table. Cooked Pulled pork at steam table at 124 f. Probe thermometer used was the operator, as per operator request.Observed not enough water at the steam table. Water did not touched pans at the steam table.
- Intermediate - Food manager certification expired.
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08/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.for Mahi ceviche.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pulled pork 124 f .operator transfer product to reheat at grill.
- 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 - Food manager certification expired.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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6/23/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- GE reach in cooler
- Critical - Equipment food-contact surfaces and utensils not sanitized. --- 'Rinse Aid' presented in lieu of sanitizer. "Chlorine" test-strips presented for use with rinse-aid.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- exteriors of equipment.
- Critical - Observed encrusted, soiled material on slicer. --- potato slicer.
- Observed equipment in poor repair. --- GE reach in cooler /freezer not cooling to temp.
- Observed equipment in poor repair. --- reach in cooler /freezer in rear of MFDV not running
- Observed grease accumulated under cooking equipment. --- Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- interior of coolers soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- sausages 65F., butter sauce 65F. --- french fries 55F., chicken breast 55F., Corrected On Site. --- operator disposed of food immediately.
- 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. --- ABC and Class K portable extinguishers on floor
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). --- in reach in cooler: approx 1 qt. burrer sauce at 65F., 2.5 ,lbs sausages at 65F. --- in reach in freezer approx 8 bags of french fries thawed / limp at 55F., 1 bag chicken breasts 55F. Corrected On Site - Operator Immediately Disposed of Product.
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5/23/2012 | Routine - Food | Warning Issued |
- Critical - License expired within 30 days after expiration date.
- Critical - No Class K portable fire extinguisher provided for high hazard cooking area (for suppression system/equipment installed after June 30, 1998). For reporting purposes only.
- No copy of latest inspection report.
- Critical - Observed interior of reach-in coolers and freezers soiled with accumulation of food residue.
- Observed soil/grease accumulated under cooking equipment.
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12/29/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed toxic item improperly stored, bottle of bleach by bbq sauce and vinegar Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area bottle of vinegar was uncovered Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. condensed cold deep fryer grease not covered in deep fryer which is not currently being used. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked hot dogs in reach in cooler not date marked
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. side of fryers
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of small refrigerator
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5/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed uncovered food in holding unit/dry storage area. bread Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. white refrigerator
- Observed build-up of grease on nonfood-contact surface. side of fryers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of small refrigerator
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. counter
- Plumbing system in disrepair. handwash sink clogged
- Observed food debris accumulated on kitchen floor.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2/3/11.
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12/2/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. reachin coolers
- Critical. Observed torn packages/bags of food exposing the contents to contamination. flour
- Critical. Observed food stored on floor. bag of flour
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. exterior of reachin cooler under table
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. white cooler and freezer
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of grease on nonfood-contact surface. side of fryers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. knives between cutting board and reachin cooler
- Observed single-service articles improperly stored. takeout containers
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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6/14/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. rice
- Observed employee with no hair restraint.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all sinks
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- 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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11/4/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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