- Basic - Bathroom door not self-closing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cove molding at floor/wall juncture broken/missing. In restrooms
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Reach in cooler sliding door
- Basic - Faucet/handle missing at plumbing fixture. At mop sink
- Basic - Floor area(s) covered with standing water. Inside walk in cooler
- Basic - Floor tiles cracked, broken or in disrepair. In front of reach in cooler, walk in cooler and near 3 compartment sink
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Rack on floor inside walk in freezer
- Basic - Missing drain plug at dumpster.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall in disrepair. Inside employee restroom
- Basic - Wall soiled with black debris next to dry storage area where can goods are located.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In side reach in freezer next to storage rack
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Hot water not provided/shut off at employee handwash sink. Inside restroom and sink inside of kitchen
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. In side pull out drawer in bottom of refrigerator
- 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.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- 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.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
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10/21/2011 | Routine - Food | Administrative complaint recommended |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food with mold-like growth. OBSERVED BAG OF BREAD THAT HAVE MOLD GROWING UP. THEY WERE THROWN IN GARBAGE. Corrected On Site.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF 49 DEGREES. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
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6/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- 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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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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