- Basic - Observed no conspicuously located ambient air temperature thermometer in holding unit. Make table in cook line. Priority: Basic
- High Priority - Observed vacuum breaker missing at mop sink faucet. Dish area. Priority: High Priority.
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10/28/2014 | Routine - Food | Call Back - Complied |
- High Priority - Observed cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135° F to 41° F within six hours. See stop sale. Carnitas. Per manager, 200+ lbs. Priority: High Priority
- Intermediate - Observed cutting board(s) stained/soiled. Small cutting board in cook line has a lot of black stains. Priority: Intermediate
- Intermediate - Observed employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink after cutting raw beef. Discussed hand washing with manager. Priority: Intermediate
- Intermediate - Observed food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Two large containers packed with cooked carnitas and covered. Priority: Intermediate
- Intermediate - Observed handwash sink not accessible for employee use at all times. Next to ice machine in dish area. Sink is blocked linen hamper and large container. Corrected On-Site. Priority: Intermediate
- Basic - Observed in-use wet wiping cloth/towel used under cutting board. Two, cutting raw beef. Priority: Basic.
- Basic - Observed no conspicuously located ambient air temperature thermometer in holding unit. Make table in cook line. Priority: Basic
- Basic - Observed no copy of latest inspection report available. Owner stated he has document at home. Priority: Basic
- Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink. Also no soap, next to prep table in kitchen. Corrected On-Site. Priority: Intermediate.
- Intermediate - Observed 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 Associate (SafeStaff) 866-372-7233. Owner stated he has all the document at home. Priority: Intermediate.
- High Priority - Observed potentially hazardous (time/temperature control for safety) food cold held at greater than 41° F. Shredded cheese 49° F, diced tomatoes 50° on top of make table in cook line. Manager stated they just finished the lunch rush. Shrimp on bottom at 31°. Recommended to manager to keep lid closed while table is not in use. Priority: High Priority
- High Priority - Observed potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135° F to 41° F within a total of 6 hours. Food has been cooling overnight. See stop sale. Two large containers packed with cooked carnitas (pulled pork) and covered. Per manager. Carnitas were cooked yesterday, internal temperature is 52-73° F, Discussed cooling procedure and provided cooling chart. Thermometers calibrated. Priority: High Priority
- High Priority - Observed raw animal food stored over ready-to-eat food. Container of chopped raw beef over diced onions and container of raw chicken over container of diced tomatoes, walk in cooler. Priority: High Priority
- High Priority - Observed vacuum breaker missing at mop sink faucet. Dish area. Priority: High Priority.
- High Priority - Observed warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine, more than 200 ppm. Bleaching strip. Triple sink. Priority: High Priority
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07/10/2014 | Routine - Food | Warning Issued |
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor. Tortilla cases
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler on cook line pooling water
- Basic - Open employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Beef
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink not accessible for employee use at all times. Sink by ice machine blocked
- Intermediate - Handwash sink used for purposes other than handwashing. Knife in sink
- 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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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Drain cover(s) missing. By triple sink **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Expired on 6.1.13 **Admin Complaint**
- Basic - High Priority - Dead roaches on premises. One on floor by entrance to kitchen, cleaned up **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato-pico de gallo and cut lettuce on salad bar, corrective action: discarded by mgr, explained time as public health control **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over pork in prep unit **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live on wall by entrance to kitchen, killed **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area. On salsa bar **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Food manager certification expired. Mt Ludwin **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Mgr arrived but FMC is expired **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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8/6/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Cove molding at floor/wall juncture broken/missing. Missing by ice machine **Repeat Violation**
- Basic - Drain cover(s) missing. By triple sink **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By prep unit **Corrected On-Site**
- Basic - Food stored on floor. potatoes, chips in container **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. To make tacos **Corrected On-Site**
- 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. Grabbed burrito, got gloves **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Plate with avocado on top of cut onions, bottom of late touching onions **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50? sour cream, portioned, on prep unit, explained time as public health control, corrective action : added ice
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over avocado and potatoes in walk in cooler **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over pork in prep reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 65F pork cooling from last night
- Drain cover(s) missing. by 3 comp sink
- Critical - Hand wash sink lacking proper hand drying provisions. by 3 comp sink Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. fan blocking it, by 3 comp sink Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. slight Repeat Violation.
- Observed floor and wall junctures not coved. by water heater
- Critical - Observed food being cooled by nonapproved method. big container with cover on; explained cooling
- Critical - Observed raw animal food stored over ready-to-eat food. raw ground beef over lettuce in prep reach in cooler Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by food. steal cleaner Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. taco shells Corrected On Site.
- Critical - Observed unlabeled spray bottle. Repeat Violation.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted in walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken on prep reach in cooler
- Critical - Food not properly protected from contamination. food containers stacked on top of each other, bottom of container touching cooked chicken and beef , warmer Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. speakers on it, back handsink
- Critical - License expired within 30 days after expiration date. expired on 6/1/12
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. slight Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. container with chips Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over cooked beans, and raw beef over lettuce in walk in cooler
- Critical - Observed toxic item stored by food. degreaser by margarine Corrected On Site.
- Critical - Observed unlabeled spray bottle. pink solution, chemical rack, and blue substance at front counter Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. 113F cheese, shrimp, chorizo, reheated on grill to 170 F Corrected On Site.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 1 door cooler by cook line Don't use this cooler to store potentially hazardous food until fixed
- Critical - Handwashing cleanser lacking at handwashing lavatory. handsink by 3 comp sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine or bucket.
- Critical - No conspicuously located thermometer in holding unit. 1 door cooler
- 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. 2 employees
- Critical - Observed buildup of slime in the interior of ice machine. slight Repeat Violation.
- Critical - Observed container of medicine improperly stored. alcohol by cans Corrected On Site.
- Observed floor and wall junctures not coved. by 3 comp sink
- Observed food debris accumulated on kitchen floor. along wall by water heater
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. rear door by restrooms
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 60F chicken, 50F beef in reach in cooler by cook line, iced down to 43F Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in reach in cooler Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket Corrected On Site.
- Critical - Observed toxic item stored by food. windex by margarine Corrected On Site.
- Critical - Observed unlabeled spray bottle. blue substance
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Next to filing cabinet at front counter.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth under cutting board, prep table. Corrected On Site. Removed.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles. Soda fountain in self service area. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Bag of onions, buckets of siur cream in walk in cooler. Entrance to kitchen. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing brush, lids. Next to ice machine.
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8/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed cloth used as a food-contact surface. under cutting board Corrected On Site.
- Critical - Observed food stored on floor. chips Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site. chicken over beef, reach-in
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Walls, ceilings, and attached equipment, constructed, clean
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1/10/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Outer Openings, Protected. (A) Except as specified in Paragraphs (B), (C), and (E) and under Paragraph (D) of this section, outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. (B) Paragraph (A) of this section does not apply if a food establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. (C) Exterior doors used as exits need not be self-closing if they are: (1) Solid and tight-fitting; (2) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (3) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. (D) Except as specified in Paragraphs (B) and (E) of this section, if the windows or doors of a food establishment, or of a larger structure within which a food establishment is located, are kept open for ventilation or other purposes or a temporary food establishment is not provided with windows and doors as specified under Paragraph (A) of this section, the openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 1 inch screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means. (E) Paragraph (D) of this section does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Critical. Current license properly displayed
- Critical. Employee training validation
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10/8/2010 | Food-Licensing Inspection | Warning Issued |
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