- 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 - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water. In kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. **Corrected On-Site**
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Flan 50°F
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket of food.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added walk in cooler and is moving mop sink and knocked down a wall
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Floor area(s) covered with standing water. In kitchen
- Basic - Food storage container/container lid cracked or broken. Walk in cooler containing yuca.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the middle of changing the light bulb.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first 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) food cold held at greater than 41 degrees Fahrenheit. Sour cream 51°F. Corrective action taken
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 95°F **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restrooms and front counter.
- Intermediate - No running water at mop sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in disrepair. Hanging
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- 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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11/5/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling tile in disrepair. Hanging
- Basic - Cloth used as a food-contact surface. Covering tortillas.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter.
- Flammables stored near a source of ignition. For reporting purposes only. Card board boxes.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 55°F
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Beef over vegetables.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans 55°F
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No hot running water at three-compartment sink.
- 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. Front counter.
- Intermediate - Nonfood-grade basting brush used in food. Used for garlic and oil.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- 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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11/4/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of dust or dirt on nonfood-contact surface. Walk in cooler fans.
- Basic - Buildup of food debris/soil residue on equipment door handle and exterior wall on the walk in cooler.
- Basic - Urinal not flushing/functioning properly. Men's room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic/oil, beans, cheese.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Reach-in cooler not 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.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2012 | Routine - Food | Emergency Order Callback Complied |
- No Violations Were Observed
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11/10/2012 | Routine - Food | Emergency Order Callback Time Extension |
- Critical - Certified Food Manager unable to answer basic Food Code questions. BIG 5
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed ice stored in undrained ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed roach activity as evidenced by 16+ live roaches found in the kitchen on walls
- Critical - Observed rodent activity as evidenced by 20+ fresh rodent droppings found in the kitchen on floors and shelves. Also, found 6+ fresh and dried rodent droppings in a storage room 7ft from the kitchen entrance. entrance have a door.
- Plumbing system in disrepair. pvc pipe at the ice machine not draining water from the inside of the ice machine properly.
- 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 due to ice being stored in ice machine that is not draining and the water is dirty.
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11/9/2012 | Routine - Food | Emergency order recommended |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. oven.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris. kitchen.
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3/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. stop sale pork
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, pork, beef Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry over beef, reach in freezer .
- Observed wall soiled with accumulated food debris. kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pork
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3/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed rodent activity as evidenced by 60+ dried rodent droppings found in the storage room 24 feet away from the kitchen.
- 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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11/23/2011 | Routine - Food | Warning Issued |
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. with single service gloves on. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food(Claims) invoice not available at the time of inspection.
- Critical - Observed hand wash sink used for purpose other than washing hands. front counter Corrected On Site.
- Observed hole in wall. kitchen near oven
- Critical - Observed roach activity as evidenced by 1 live roaches found in the kitchen wall hole. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed employee handling raw food and ready to eat foods without changing gloves.
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6/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hot water not provided/shut off at employee hand wash sink. in kitchen
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.in kitchen
- No mop sink or curbed cleaning facility provided.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed clean utensils/pots stored on the floor
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee putting gloves on without washing hands first
- Critical - Observed employee wash hands with no soap.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beans kitchen Corrected On Site.
- Observed single-service items stored on floor.
- Observed walk-in cooler gasket torn/in disrepair.
- Plumbing system in disrepair. kitchen area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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1/28/2011 | 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. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface.hood
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster.
- Observed ceiling in disrepair.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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1/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination.
- 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.
- Lights missing the proper shield, sleeve coatings or covers.Walk in cooler
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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10/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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