- No Violations Were Observed
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09/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board used to sliced limes and lemons at drink area in kitchen and on green cutting board used for prep. **Warning** Open callback 7/9/14: Operator stated he has ordered new cutting boards.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed all hood filters removed from system. Observed establishment closed at time of inspection and no food was being prepared. Operator stated they had been removed for cleaning. **Warning** Open callback 7/9/14: Observed hood filters still not in system and employee engaged in food prep pre-opening. Operator stated they will be put back in place over the weekend.
- Basic - Raw animal food stored above unwashed produce. Observed pan of raw beef and cheese balls stored over produce in walk-in cooler. **Warning** Open callback 7/9/14: Observed raw beef and cheese balls not stored directly on top of produce boxes but to shelf above produce. Advised establishment that any products containing raw meat must be stored completely below produce.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Observed license expired on June 1, 2014. Observed operator present at inspection and he stated that he submitted payment but was told he owed a late fee and submitted paperwork to prove his payment was not late. Operator stated he is waiting to hear from DBPR about the fee. Observed as of 7/6/14, licensed listed as delinquent with renewal fee of $50 on DBPR system. **Warning** Open callback 7/9/14: Observed license still delinquent with renewal fee of $50.00. This violation must be corrected by September 9, 2014. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cold hold prep unit not maintains potentially hazardous food at 41°F or below. Observed ambient air within unit at 54°F. Observed the following items held within unit: diced tomatoes 55°F, shredded cheese 58° sour cream 58°' shredded lettuce 56°, Pico de gallo 57°, guacamole containing tomatoes 57°, cooked pork 60°, raw steak 58°, raw chicken 58°, raw shrimp 58°, cut tomatoes 58°, raw bacon 58°, shell eggs 54°F. Operator stated that food is placed in unit in the morning around 11am and does not stay in unit overnight. Operator stated that unit was recently repaired within the last week. Observed operator turn down the thermostat on the unit and at the end of inspection the following temperatures were observed: diced tomatoes 46°F, lettuce 42°, sour cream 55°, shredded cheese 48°, Pico de gallo 50°, guacamole 49°, shell eggs 46°, shrimp 53°, raw chicken 54°, steak 53°, cooked pork 56°, cut tomatoes 53°, bacon 50° and ambient thermometer read 46°. Advised establishment to monitor temperatures at unit and to call repair man if not maintaining food at 41°F or below. This violation must be corrected by July 9, 2014. **Warning** Open callback 7/9/14: Observed potentially hazardous foods removed from the top of the cooler but observed the following items still held within at the bottom: spinach 56°F, diced tomatoes 54°, 57°F, raw bacon 61°, chorizo 54°F, salsa made on site 57° and shell eggs 60°F. Operator stated those items were held in cooler overnight. Advised establishment to dispose of items and not to hold potentially hazardous food products in unit until it is able to maintain potentially hazardous foods at 41°F or below.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed along ice guard in interior of ice machine. **Warning**
- 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. Observed cold hold prep unit in kitchen not maintaining potentially hazardous food at 41°F or below. Observed ambient air within unit at 54°F. Observed the following items held within unit: diced tomatoes 55°F, shredded cheese 58° sour cream 58°' shredded lettuce 56°, Pico de gallo 57°, guacamole containing tomatoes 57°, cooked pork 60°, raw steak 58°, raw chicken 58°, raw shrimp 58°, cut tomatoes 58°, raw bacon 58°, shell eggs 54°F. Operator stated that food is placed in unit in the morning around 11am and does not stay in unit overnight. Operator stated that unit was recently repaired within the last week. Observed operator turn down the thermostat on the unit and at the end of inspection the following temperatures were observed: diced tomatoes 46°F, lettuce 42°, sour cream 55°, shredded cheese 48°, Pico de gallo 50°, guacamole 49°, shell eggs 46°, shrimp 53°, raw chicken 54°, steak 53°, cooked pork 56°, cut tomatoes 53°, bacon 50° and ambient thermometer read 46°. Advised establishment to monitor temperatures at unit and to call repair man if not maintaining food at 41°F or below. This violation must be corrected by July 9, 2014. **Warning** Open callback 7/9/14: Observed unit till not functioning to maintain potentially hazardous foods at 41°F or below. At callback, observed ambient air temperature of unit at 60°F per thermometer within. Observed potentially hazardous foods removed from top of unit but observed the following items held within bottom: spinach 56°F, diced tomatoes 54°, 57°F, raw bacon 61°F, chorizo 54°, salsa made on site 57° and shell eggs 60°F. Operator stated that the items were held within unit overnight and inspector advised establishment to discard items and not to use or place potentially hazardous foods within unit until it is able to maintain potentially hazardous foods at 41°F or below. Operator stated that he had turned down the thermostat on the unit and monitored it during dinner service. Operator stated he called a repair man for advice who told him to turn the thermostat back up or the unit would freeze up. Operator stated he did as advised and when he returned in the morning the ambient air temperature he observed on the thermometer in the unit was about 50°F.
- Intermediate - Cutting board(s) stained/soiled. Observed on cutting board used to sliced limes and lemons at drink area in kitchen and on green cutting board used for prep. **Warning** Open callback 7/9/14: Operator stated he has ordered new cutting boards.
- Intermediate - No certified food manager for establishment. Observed operator stated that CFM at last inspection, Oscar Guillen, is no longer employed at establishment and no one else has a certified food manager certificate. Provided operator with List of approved CFM providers. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** Open callback 7/9/14: Observed no CFM for the establishment. This violation must be corrected by September 9, 2014. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink next to drink machine in kitchen and at bar handwash sink. **Warning** Open callback 7/9/14: Observed paper towels at drink station handwash sink but not at bar.
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07/09/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Observed salsa bowl with no handle used as scoop within closed container of granulated sugar. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Observed on cutting board used to sliced limes and lemons at drink area in kitchen and on green cutting board used for prep. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed all hood filters removed from system. Observed establishment closed at time of inspection and no food was being prepared. Operator stated they had been removed for cleaning. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at bar handwash sink. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed tortillas stored in plastic thank you/ to-go bags at steam table. **Warning**
- Basic - Raw animal food stored above unwashed produce. Observed pan of raw beef and cheese balls stored over produce in walk-in cooler. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Observed crumbs and food debris such as shredded cheese under shelving in walk-in cooler. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Observed license expired on June 1, 2014. Observed operator present at inspection and he stated that he submitted payment but was told he owed a late fee and submitted paperwork to prove his payment was not late. Operator stated he is waiting to hear from DBPR about the fee. Observed as of 7/6/14, licensed listed as delinquent with renewal fee of $50 on DBPR system. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cold hold prep unit not maintains potentially hazardous food at 41°F or below. Observed ambient air within unit at 54°F. Observed the following items held within unit: diced tomatoes 55°F, shredded cheese 58° sour cream 58°' shredded lettuce 56°, Pico de gallo 57°, guacamole containing tomatoes 57°, cooked pork 60°, raw steak 58°, raw chicken 58°, raw shrimp 58°, cut tomatoes 58°, raw bacon 58°, shell eggs 54°F. Operator stated that food is placed in unit in the morning around 11am and does not stay in unit overnight. Operator stated that unit was recently repaired within the last week. Observed operator turn down the thermostat on the unit and at the end of inspection the following temperatures were observed: diced tomatoes 46°F, lettuce 42°, sour cream 55°, shredded cheese 48°, Pico de gallo 50°, guacamole 49°, shell eggs 46°, shrimp 53°, raw chicken 54°, steak 53°, cooked pork 56°, cut tomatoes 53°, bacon 50° and ambient thermometer read 46°. Advised establishment to monitor temperatures at unit and to call repair man if not maintaining food at 41°F or below. This violation must be corrected by July 9, 2014. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed salsa in ice bath in kitchen near chip dispenser at 51°F at 3:45pm. Operator stated it had been out since about 11:30 and refreshed the ice. At end of inspection, salsa was observed at 52°F. Observed queso dip at 70°F at 3:51pm and out since about 11am per operator. Advised establishment to keep queso at 41°F or below before use even if it is to be reheated and held at steam table. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed along ice guard in interior of ice machine. **Warning**
- 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. Observed cold hold prep unit in kitchen not maintaining potentially hazardous food at 41°F or below. Observed ambient air within unit at 54°F. Observed the following items held within unit: diced tomatoes 55°F, shredded cheese 58° sour cream 58°' shredded lettuce 56°, Pico de gallo 57°, guacamole containing tomatoes 57°, cooked pork 60°, raw steak 58°, raw chicken 58°, raw shrimp 58°, cut tomatoes 58°, raw bacon 58°, shell eggs 54°F. Operator stated that food is placed in unit in the morning around 11am and does not stay in unit overnight. Operator stated that unit was recently repaired within the last week. Observed operator turn down the thermostat on the unit and at the end of inspection the following temperatures were observed: diced tomatoes 46°F, lettuce 42°, sour cream 55°, shredded cheese 48°, Pico de gallo 50°, guacamole 49°, shell eggs 46°, shrimp 53°, raw chicken 54°, steak 53°, cooked pork 56°, cut tomatoes 53°, bacon 50° and ambient thermometer read 46°. Advised establishment to monitor temperatures at unit and to call repair man if not maintaining food at 41°F or below. This violation must be corrected by July 9, 2014. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Observed on cutting board used to sliced limes and lemons at drink area in kitchen and on green cutting board used for prep. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed beverage cup and rag in handwash sink near drink machine in kitchen. **Corrected On-Site** **Warning**
- Intermediate - No certified food manager for establishment. Observed operator stated that CFM at last inspection, Oscar Guillen, is no longer employed at establishment and no one else has a certified food manager certificate. Provided operator with List of approved CFM providers. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink next to drink machine in kitchen and at bar handwash sink. **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. Observed flan prepared on Saturday with no date mark and held in reach-in cooler. **Warning**
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07/08/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic legged condiment bowl with no handle used as scoop inside granulated sugar container on shelf under table near soda machine. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Observed iPad stored on cutting board near knife, microwave and assorted spices. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed in ice bin at bar. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed metal tongs left in closed container of shredded beef in walk-in cooler with hand contact portion of tongs in direct contact with beef.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in white refrigerator near pick-up/ service window. Observed milk, canned whipped cream and uncooked bacon held in unit as well as other non-potentially hazardous food items such as orange juice and maraschino cherries.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed tortillas out of original packaging and stored in thank you/ to-go plastic bags at steam table.
- Basic - Stored food not covered in walk-in freezer. Observed tamales prepared over the weekend not covered in walk-in cooler and on top shelf of rolling rack stored in walk-in freezer. 1/14/14 **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed digital thermometer provided in cold hold prep unit in kitchen, but observed thermometer not working and unable to power on. 1/14/14 **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Observed on table mounted can opener blade in kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed large metal spoon stored in handwash sink near drink machine. 1/14/14 **Corrected On-Site** **Repeat Violation**
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1/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting (wet stacked) plastic containers on shelf to the right of dish machine. **Corrected On-Site**
- Basic - Equipment in poor repair. Observed cold hold prep unit not functioning properly. Observed all potentially hazardous food products held in unit at 47°F or more with the exception of ribeye steak that was thawing in unit and observed at 31°F. Observed ambient air thermometer in unit reading 34°F but when inspector left own thermometer in unit, ambient air was observed at 53°. Establishment's thermometer was placed in working cooler displaying proper temperatures to verify if it is functioning correctly. Manager stated that items are pulled from walk-in cooler near the beginning of service each day at 11am and refreshed as needed and was able to turn down temperature on unit. At end of inspection, potentially hazardous food held in cold hold prep unit was observed in the range of 38-48°F. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient air thermometer provided in white refrigerator near kitchen where flan is stored.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink in bar area and at handwash sink located next to drink machine in kitchen area. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Observed pan of prepared tamales not covered in walk-in freezer.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Observed the following items held at cold hold prep unit in kitchen across from cookline: sour cream 54°F, shredded cheese 50°F. Manager stated that line was refilled at about 2pm and is refilled as needed throughout the day. At end of inspection, observed sour cream at 45° and shredded cheese at 43°. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Pico de gallo prepared at about 9am on the day of inspection at 45°F. Observed cooked rice prepared in the morning hours on the day of inspection at 45°. Observed both items in metal pans and covered in the walk in cooler. Through discussion with manager about cooking and cooling methods at the establishment, observed lids placed on food when moved to walk in cooler to complete cooling process. Establishment advised to leave lid off during first two hours of cooling and to leave lids cracked/ajar until the cooling process is complete.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce held at cold hold prep unit in kitchen at 51°F. Manager stated line was refilled at about 2pm and is refilled throughout the day as needed. At end of inspection, observed lettuce at 42°. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Observed at cold hold prep unit in kitchen across from cookline: Pico de gallo 50°F, diced tomatoes 47°, guacamole with cut tomatoes 58°. Manager stated that line was refilled at about 2pm and is refilled as needed throughout the day. At end of inspection, observed the items at the following temperatures: Pico de gallo 44°, diced tomatoes 38°, guacamole 41°. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Live flies in kitchen. Observed about 2-3 live flies around steam table in kitchen at server pickup window.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed fresh made salsa prepared at establishment held in ice bath in bus pan at 59°F. Manager stated it had been out less than 1 hour and refreshed the ice. Observed shell eggs held at cold hold prep unit in kitchen at 54°F. By end of inspection, observed shell eggs at unit at 45° and observed salsa in ice bath at 47°. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed the following items in cold hold prep line in kitchen across from cookline: pork chop 52°F, raw shrimp 50°, cut steak 48°, shredded beef 52°, raw chicken breast 54°, raw chicken chunks 52°, chorizo 50°. Manager stated that line was refilled at about 2pm and is refilled as needed throughout the day. At end of inspection, observed the following temperatures: shredded beef 46°, pork chop 45°, cut steak 46°, chicken breast 47°, chorizo 47° and raw shrimp and cut chicken breast had been sold and replaced with frozen portions. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed kitchen employee wearing gloves wash his hands at kitchen handwash sink with gloves still on. Manager advised employee to change gloves instead of washing them when they are soiled. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Observed spray bottle of sanitizer stored next to folded napkins at front counter.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Observed establishment ambient air thermometer provided in cold hold prep unit in kitchen not functioning properly. Observed thermometer read 34°F and all potentially hazardous food in unit ranging between 48-58°F. Inspector's thermometer read 53°F when left inside unit. At end of inspection, observed thermometer after it was left in properly functioning white refrigerator which was maintaining foods between 40-41°F and thermometer read 25°. Inspector advised establishment to replace the thermometer at cold hold unit so function of unit can be monitored better.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed plastic beverage service pitcher stored in handwash sink near drink machine in kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed tamales held at cold hold prep unit across from cookline and in walk-in cooler with no date mark and prepared Friday or Saturday.
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1/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used as scoop in container of sugar underneath drink station in kitchen and in container of flour in dry storage area of kitchen.
- Basic - Equipment in poor repair. Observed standing water in bottom of cold hold prep unit. Establishment said the repair man is due out this week.
- Basic - Food stored in holding unit not covered. Observed ice cream stored uncovered in refrigerator holding bar items in hallway leading to kitchen. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Observed under and behind fryer in kitchen, especially in the corner.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed at drink station in kitchen.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Observed tongs laying in pan of shredded beef in walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwash sink near drink station in kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed tortillas out of original packaging and stored in plastic thank you bags with tortillas in direct contact with sides of bag.
- Basic - Reach-in cooler gasket torn/in disrepair. Observed on prep line in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Observed container of granulated sugar under drink station removed from original packaging and unlabeled as to its contents.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures: shredded beef 50°, Pico de gallo 50°, diced tomatoes 50°, shredded lettuce 51°, guacamole 51°, steak 51°, chicken 51°, leaf spinach 49°, shredded cheese at 51°. Ambient air thermometer read 40° and was removed and it quickly turned to room temperature. Inspectors thermometer when left inside read 41°. Establishment said lids are left open during lunch rush but that the repair man is coming to look at unit because of standing water in interior bottom.
- 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. Observed gallon of milk opened on Sunday per employee with no date mark as to when it was opened. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed metal carafe sitting in handwash sink near drink station in kitchen. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed clear substance in unlabeled spray bottle on shelf underneath dish machine.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. At server drink station.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near mop sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. A women's restroom.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream at cook line. Operator voluntarily discarded product.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored over salsa in walk in cooler.
- 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. Milk in reach in cooler at server station.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Chip warmer in server 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. Operator states "new management at establishment, employees are in the process of being trained." **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid in unlabeled spray bottle at mop sink.
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6/6/2013 | Routine - Food | Warning Issued |
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