- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment in poor repair. Reach in cooler in kitchen. Pending administrative complaint. **Admin Complaint** **Repeat Violation**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lack of toilet tissue at each toilet.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage room **Admin Complaint** **Repeat Violation**
- Basic - Mop/service sink in disrepair. Water is running into the ground.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
- Basic - No hot running water at mop sink.
- Basic - Open dumpster lid.
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Admin Complaint**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- 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 does not provide water through a mixing valve or combination faucet. Restroom women for guests **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom and front counter. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
- Intermediate - No probe thermometer provided to measure temperature of food products. Not working.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Front counter.
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3/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. Reach in cooler in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning** at call back ambient temperature of the reach in cooler was 60°F food flour and water dough was 60°F and had mold growing on it.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. ground beef and rice 51F **Warning**
- 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. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
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12/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
- Basic - Bathroom door not self-closing. Employee restroom. **Warning**
- Basic - Dead roaches on premises. 2 in the storage room **Warning**
- Basic - Equipment in poor repair. Reach in cooler in kitchen. **Warning**
- Basic - Food stored under dripping water line. On reach in cooler water is leaking. **Warning**
- Basic - Large amount of unused equipment/supplies present. In storage room. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Self-closing device on bathroom door disconnected/broken. Men's restroom. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans and chicken stew average 110°F **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. ground beef and rice 51°F **Warning**
- 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. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. All. **Corrected On-Site** **Warning**
- Intermediate - No hot running water at three-compartment sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All except men's restroom. **Warning**
- Intermediate - No soap provided at handwash sink. Employee restroom. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Was thrown in the garbage. **Warning**
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12/4/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Both.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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4/17/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Both.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - High Priority - Dead roaches on premises. Dining room , behind counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef , chicken, soup, rice, cheese.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup, rice
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Soup, tamale, rice, beef, beef soup
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Have two reach in coolers, food products in both average over 50?F, all foods according to the operator was placed in coolers yesterday. Establishment does not have any refrigerated unit capable of maintaining potentially hazardous food at 41 degrees Fahrenheit or below.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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4/16/2013 | Routine - Food | Emergency order recommended |
- Manager lacking proof of Food Manager Certification.
- No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed wall soiled with accumulated grease.
- Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Plumbing system in disrepair. Hand wash sink in bathroom
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- person in charge unable to answer basic Food Code questions.
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3/4/2013 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. Kitchen area
- Food-contact surface not smooth and easily cleanable. Wood cutting board
- Critical - Hand wash sink lacking proper hand drying provisions. Lady's rest-room
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed equipment in poor repair. Stove
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise. At storage room
- Observed wall soiled with accumulated grease.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door
- Plumbing system in disrepair. Hand wash sink in bathroom
- 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.
- Critical - person in charge unable to answer basic Food Code questions.
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12/28/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler kitchen
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/9/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled.
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12/21/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler kitchen
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-02-1 Observed hole in wall. kitchen
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7/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Ceiling tile missing.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Observed hole in wall. kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. eggs
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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5/27/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/27/2011 | 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. Working containers of food removed from original container not identified by common name.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- 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 uncovered food in holding unit/dry storage area.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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12/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed single-service articles stored without protection from contamination.
- Observed water draining onto floor surface.
- Plumbing system in disrepair.faucet at hand sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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6/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Wet mop not hung to dry.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in ice used for drinks.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.restroom
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
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