- Basic - Accumulation of food debris/soil residue on soap dispenser. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Cutting boards stored on floor.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- 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.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Spoons, forks
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. Some areas
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked chicken 106f-111f (cooked about 1 hour)
- 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 - Encrusted material on can opener blade.
- Intermediate - Nonfood-grade basting brush used in food. Brush with metal band used in oil container
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. CookedGround beef
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. By door.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean linens stored on floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Required employee training expired for all 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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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed open dumpster lid.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair. Behind grill
- Observed wall soiled with accumulated food debris.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment.
- Observed reuse of single-service articles. aluminu cans.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Observed attached equipment soiled with accumulated grease.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Observed utensils in poor condition. SUGAR andFLOUR DISPENCE UTENSIL WITHOUT HANDLES
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.bathroom
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- No mop/service sink installed/available at establishment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of soiled material on mixer head.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.handles on utensils
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed raw animal food stored over cooked food.raw chiken over cooke lamb
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed the use of an unclean thermometer.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated food debris.someareas
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shell eggs Corrected On Site.
- Critical. Observed food stored on floor.walkin Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.walkin Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Observed clean equipment stored on floor.cutting boards Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.kitchen handsink Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.kitchen handsink
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Observed storage of maintenance tools in areas that may result in cross-contamination. store room/office
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. STORAGE SHELVES IN THE KITCHEN
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. DOOR HANDLES IN REACH IN COOLER
- Critical. No handwashing sign provided at a handsink used by food employees.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/18/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.Restroom .
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gap under backdoor
- Violation: 36-15-1 Observed food debris accumulated on dry food storage floor.
- Violation: 37-03-1 Observed wall in disrepair.Dry storage room
- Violation: 51-16-1 No plan review submitted and renovations in progress.
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10/5/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed food stored on floor.Inside walk-in cooler.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.Desserts
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Hot water not provided/shut off at employee hand wash sink.Restroom .
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gap under backdoor
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on dry food storage floor.
- Observed wall in disrepair.Dry storage room
- Observed wall soiled with accumulated grease in kitchen area.
- Observed wall soiled with accumulated dust in kitchen area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
- No plan review submitted and renovations in progress.
- 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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7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 4/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/23/2009 | Routine - Food | Warning Issued |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/22/2008 | Routine - Food | Warning Issued |
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