- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Behind steam table.
- 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.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 50f-51f. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ox tail 124f. Corrective action reheat to 165f for 15 seconds with in 2 hours. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
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5/2/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 131f.
- 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.
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11/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between equipment and wall. Knives.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Single-service articles not stored inverted or protected from contamination. Togo containers. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over produce, reach in cooler.
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 70f. Item move to reach in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom. **Corrected On-Site**
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 200+. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food stored on floor.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Kitchen.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired.
- Observed ceiling in disrepair. Water leaks.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Critical - Working containers of food removed from original container not identified by common name. Sugar.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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1/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item 60F, in freezer since 01/04/2012.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
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1/5/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans 70F, in reach in cooler since 08/18/2011.
- Observed ceiling tile water stained.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry 49F. Corrective action: Item moved to reach in freezer.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooling.
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8/19/2011 | 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. Milk.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over produce. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Poultry 99F. Corrective action: Item reheated to 165F for 15 sec.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef stew 55F.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Ox tail, 126F. Corrective action, reheat to 165F.
- Critical. Observed uncovered food in holding unit/dry storage area. Rice. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 200+ ppm. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Shelf, prep table.
- Observed single-service articles stored without protection from contamination. To go containers.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom. Corrected On Site.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked vegetables/rice not held at 135 degrees Fahrenheit or above. Rice 116F, vegetables 117F. Corrected On Site.
- Observed soiled cardboard used as shelf cover.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature. Advised. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Advised. Corrected On Site.
- Critical. Observed food stored in a prohibited area. Produce stored in hallway by restrooms.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ ppm. Repeat Violation.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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