- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / a pair of shoes, handbags stored next to boxes of chips / **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Water leaking from faucet/faucet handle./ front hand sink by the hot holding unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / salsa 51F for 30 minutes / self service counter / filled holding unit in ice.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. / front hand sink by the hot holding area.
- 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.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic food storage containers in dish washing area.
- Basic - Employee personal items stored in or above a food preparation area. Back pack on top of rice in dry storage area.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Food handle scooping tortilla chips and braided hair in front where hair can contaminate food. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. 3 plastic food containers in dishwasing area.
- Basic - Food stored in dry storage area not covered. Sugar in plastic container below food prep table next to WIC.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Food grade cup touching sugar in plastic container.
- Basic - Open condiments provided for self-service not properly protected. Salsa bar next to soda dispensing machine not low enough effectively protect salsa from customer contamination.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Cups next to cash register.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Back prep area.
- High Priority - Displayed food not properly protected from contamination. Lemons and limes next to salsa bar in customer self service area.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink in back prep area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By front counter.
- Intermediate - No soap provided at handwash sink. Next to back prep table.
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Soiled walk-in cooler gaskets.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit. corrective action taken: product iced.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Warning**
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7/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Single-service articles not stored inverted or protected from contamination. Drink cups at counter
- 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. **Warning**
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5/1/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Wet nesting on pans
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees' food handler certificate has expired
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On the utensils holder at dining room by drink dispenser
- Critical - Observed buildup of mold like substance in the interior of ice machine. **Repeat Violation**
- Observed personal item stored with single serve item. Apron next to single serve paper wrap
- Critical - Observed soil residue in storage containers. Chips containers have a build up of grease
- Critical - Working containers of food removed from original container not identified by common name. Sugar
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations.Hot shot intended for home iuse on premises
- Critical - Observed buildup of slime/ black moldlike substance in the interior of ice machine.
- Critical - Observed flammable material stored around water heater. For reporting purposes only. Rags, plastic jugs
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tofu 44F, beef 45F in walk in cooler.
- Critical - Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 41-45F. Advised to lower temperature to 41F or colder
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5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Observed single-service articles stored without protection from contamination. Frontline drink cups
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cheese sauce 109F and chicken 120F heating in steamtable for 1 hour per cook. Advised to heat to 165F within 1 hour
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-09-1 Current Hotel and Restaurant license not properly displayed.
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7/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing preparation area
- Critical - Handwash sink not accessible for employee use at all times.Front line blocked by pitcher in sink basin Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Warewashing preparation area blocked by cardboard on top of sink basin Corrected On Site.
- Critical - Handwashing cleanser dispenser at cookline handsink difficult use, as installed. Advised
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location. This violation must be corrected by : 7 26 11.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 7 26 11.
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5/24/2011 | Complaint Full | Warning Issued |
- No Violations Were Observed
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12/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shredded cheese 44F held ineffectively on ice at frontline. Advised to surround food storage pan with ice, not just on bottom
- Observed 3 white cutting boards grooved/pitted and no longer cleanable.
- Critical. Manager lacking proof of Food Manager Certification.Grant Boudreau This violation must be corrected by : 12 28 10.
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10/28/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/28/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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8/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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8/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
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8/12/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cheese sauce 116F in alto shaam less than 2 hours, reheated to 165F minimum for further hot holding
- Critical. Violation: 20A-08-1 Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Tested 400 ppms, Cintas recommended ppm 200
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.Needed on floor hose side of Y fitting added to mopsink faucet
- Critical. Violation: 49-06-2 Observed flammable material stored around water heater. For reporting purposes only.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.Seamus Maaher This violation must be corrected by : 8 10 10.
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6/11/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pork 46F, tofu 46F, chicken 44F in walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cheese sauce 116F in alto shaam less than 2 hours, reheated to 165F minimum for further hot holding
- Critical. Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 44-46F. This violation must be corrected by : 6 11 10.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Tested 400 ppms, Cintas recommended ppm 200
- Critical. Vacuum breaker mising at hose bibb.Needed on floor hose side of Y fitting added to mopsink faucet
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.Seamus Maaher This violation must be corrected by : 8 10 10.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 8 10 10.
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6/10/2010 | Routine - Food | Warning Issued |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.Unwashed Celantro over cheeses in walk in cooler Corrected On Site.
- Critical. Displayed food not properly protected from contamination.Horizontal sneeze guard missing at steam well area, frontline
- Critical. Covered waste receptacle not provided in women's bathroom.
- 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. Provide training within 60 days of date of hire.
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3/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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