- Basic - Front door has a gap at the threshold that opens to the outside.
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08/11/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Dead roaches on premises. On the floors in the kitchen. **Repeat Violation** no cleaning done as per the operator, dead roaches still present.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Spoons
- Basic - Food debris accumulated on kitchen floor.
- Basic - Front door has a gap at the threshold that opens to the outside.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Roach activity present as evidenced by approximately 40 live roaches found in the kitchen, at least 10 live roaches on the kitchen walls and at least 30 live roaches inside a box on a shelf in the kitchen above a food prep table. **Repeat Violation**. No fumigation or cleaning done as pre operator, observed roaches crawling on walls, sinks, prep tables and floors. Operator stated " I'm not ready for inspection today, I could not get an exterminator out to kill the roaches and we did not do any cleaning because of that, nothing was done". Callback for today 8/8/14: observed 6 lives roaches in the kitchen on wall mounted racks.
- High Priority - Roach excrement and/or droppings present. On walls , inside reach in cooler and freezer doors **Repeat Violation** on cleaning done as per the operator, roach excrement still present: inside reach in cooler and freezer doors , walls.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rest room , men's
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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08/08/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Dead roaches on premises. On the floors in the kitchen. **Repeat Violation** no cleaning done as per the operator, dead roaches still present.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Spoons
- Basic - Food debris accumulated on kitchen floor.
- Basic - Front door has a gap at the threshold that opens to the outside.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Roach activity present as evidenced by approximately 40 live roaches found in the kitchen, at least 10 live roaches on the kitchen walls and at least 30 live roaches inside a box on a shelf in the kitchen above a food prep table. **Repeat Violation**. No fumigation or cleaning done as pre operator, observed roaches crawling on walls, sinks, prep tables and floors. Operator stated " I'm not ready for inspection today, I could not get an exterminator out to kill the roaches and we did not do any cleaning because of that, nothing was done".
- High Priority - Roach excrement and/or droppings present. On walls , inside reach in cooler and freezer doors **Repeat Violation** on cleaning done as per the operator, roach excrement still present: inside reach in cooler and freezer doors , walls.
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rest room , men's
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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08/07/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Dead roaches on premises. On the floors in the kitchen. **Repeat Violation**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Spoons
- Basic - Food debris accumulated on kitchen floor.
- Basic - Front door has a gap at the threshold that opens to the outside.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Roach activity present as evidenced by approximately 40 live roaches found in the kitchen, at least 10 live roaches on the kitchen walls and at least 30 live roaches inside a box on a shelf in the kitchen above a food prep table. **Repeat Violation**
- High Priority - Roach excrement and/or droppings present. On walls , inside reach in cooler and freezer doors **Repeat Violation**
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rest room , men's
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
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08/06/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Hole in walls, throughout establishment , kitchen, restrooms,front counter, dining room
- 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 - Manager lacking proof of food manager certification.
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2/10/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises. Kitchen and underneath front counter
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in walls, throughout establishment , kitchen, restrooms,front counter, dining room
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food preparation area and behind front counter. (Fruit flies)
- High Priority - Roach activity present as evidenced by 60 live roaches found in the kitchen on walls, inside ovens, on food rack shelves. Crawling on a food prep table, inside reach in cooler gaskets, underneath and behind the front counter and on walls behind the front counter.
- High Priority - Roach excrement and/or droppings present. Present in the kitchen on walls, reach on coolers and food rack wall mount brackets
- 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 - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - No soap provided at handwash sink. 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.
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2/7/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises. Kitchen and underneath front counter
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in walls, throughout establishment , kitchen, restrooms,front counter, dining room
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food preparation area and behind front counter. (Fruit flies)
- High Priority - Roach activity present as evidenced by 60 live roaches found in the kitchen on walls, inside ovens, on food rack shelves. Crawling on a food prep table, inside reach in cooler gaskets, underneath and behind the front counter and on walls behind the front counter.
- High Priority - Roach excrement and/or droppings present. Present in the kitchen on walls, reach on coolers and food rack wall mount brackets
- 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 - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - No soap provided at handwash sink. 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.
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2/6/2014 | Routine - Food | Emergency order recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Wall soiled with accumulated food debris. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rest room/ kitchen
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit. **Corrected On-Site**
- Observed food debris accumulated on kitchen floor.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. **Corrected On-Site**
- Observed residue build-up on nonfood-contact surface.
- Critical - Working containers of food removed from original container not identified by common name.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed unnecessary items on the premise.
- 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.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2012 | Routine - Food | Emergency Order Callback Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. mens
- Observed hole in ceiling. kitchen
- Critical - Observed sewage backing up through floor drains of establishment. cloudy water at front counter with strong odor. standing water in the kitchen at the drains, observed toilet paper and other substance.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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6/20/2012 | Routine - Food | Emergency order recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
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1/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights end caps .
- Observed hole in ceiling.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Observed hole in ceiling.
- Observed hole in wall.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed attached equipment soiled with accumulated grease.
- Critical - Observed bathroom facility not clean.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Violation: 32-07-1 Observed bathroom facility not clean.
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11/2/2010 | Routine - Food | Call Back - Complied |
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Violation: 32-05-1 Observed bathroom facility in disrepair.
- Critical. Violation: 32-07-1 Observed bathroom facility not clean.
- Critical. Violation: 46-05-2 Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification. Expired 0n 07/29/10
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8/2/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed bathroom facility in disrepair.
- Critical. Observed bathroom facility not clean.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Critical. Observed expired Food Manager Certification. Expired 0n 07/29/10
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7/30/2010 | Routine - Food | Warning Issued |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- 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;
- Fixed EQUIPMENT, Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining EQUIPMENT, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) SEALED to adjoining EQUIPMENT or walls, if the EQUIPMENT is exposed to spillage or seepage. (B) TABLE-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT by being: (1) SEALED to the table; or (2) Elevated on legs as specified under Paragraph 4-402.12(D).
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Means of egress shall be continuously maintained free of all obstructions or impediments to full instant use in the case of fire or other emergency. Means of access must permit unobstructed travel at all times and be maintained free of obstructions and fire hazards. Halls, entrances and stairways shall be clean, ventilated and well-lighted day and night. Hall and stair runners shall be kept in good condition. Hand rails shall be installed on all stairways and guard rails around all porches and steps. Adequate means of exit shall be provided pursuant to NFPA 101. FOR REPORTING PURPOSES ONLY.
- Please see inspection report for more details.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- 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. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Clean in place equipment does not meet the required cleanability construction characteristics. Corrected On Site
- Observed table-mounted equipment that is not easily movable, not sealed to table or has legs that provide less than a 4-inch clearance between the table and the equipment.
- Ventilation hood not designed to prevent grease or condensation from causing cross-contamination.For reporting purposes only.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.
- Observed residue build-up on nonfood-contact surface.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Drain cover(s) missing.need approved drain cap [using drain stopper for sink]
- Critical. Observed bathroom facility not clean.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Garlic and oil mixture.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw meat over cooked chicken.
- Observed employee with no hair restraint.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed build-up of grease on nonfood-contact surface. Grease buildup on shelves.
- Observed utensils stored in crevices between equipment. Knives stored in crevices of wall.
- Drain cover(s) missing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Men's room.
- Missing drain plug at dumpster.
- Observed hole in wall by water heater.
- Observed hole in ceiling. Gap on ceiling by water heater exhaust stack.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths.
- No copy of latest inspection report.
- 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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7/22/2009 | Routine - Food | Warning Issued |
| No report available. | 2/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/31/2008 | Routine - Food | Inspection Completed - No Further Action |
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