- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. **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. **Repeat Violation** **Warning**
|
10/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Reuse of single-service articles. **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation** **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 51°f, cheese 52°f, pork 58°f, tomato 48°f **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Crockett 128°f, empanadas 108°, **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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 - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- 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. **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. **Repeat Violation** **Warning**
|
08/11/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not rinsed between washing and sanitizing.
- Basic - No mop sink or curbed cleaning facility provided.
- 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 touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **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 - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade soiled with old food debris.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop handle in contact with ice.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soil residue build-up on nonfood-contact surface.shelf in the kitchen
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.employee cutting carrots for later use
- High Priority - Live flies in kitchen.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 used for purposes other than handwashing.preping
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service items stored on floor in dry storage area.case of cups **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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **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. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Warning**
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5/16/2013 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.chicken **Warning**
- Basic - Single-service items stored on floor in dry storage area.case of cups **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **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. Three compartment sink **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. There is meat stored inside of it **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. **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. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. **Warning**
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3/13/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Violation: 15-38-1 No mop sink or curbed cleaning facility provided.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.JULY 21, 2006
- Critical - Violation: 53B-08-1 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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10/15/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical - No conspicuously located thermometer in holding unit.
- No mop sink or curbed cleaning facility provided.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed dead roaches on premises.in side cabinets
- Critical - Observed expired Food Manager Certification.JULY 21, 2006
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed residue build-up on nonfood-contact surface.shelf in kitchen
- Observed single-service items stored on floor.
- Observed wall in disrepair.OPERATOR CUT HOLE IN WALL TO PUSH REACH IN FREEZER IN BUT THERE IS A AUTO MACHANIC SHOP NEXT DOOR THAT BELONGS TO A FAMILY MEMBER AND BECAUSE OF THE HOLE IN THE WALL IT IS ALLOWING DEGEROUS FUMES TO COME INTO THE RESTAURANT I EXPLAINED TO THE OPERATOR THE DANGER OF THE FUMES BEING ALLOWED TO COME INTO THE RESTAURANT AND THAT THE WALL HAD TO FIX
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.around reach in freezer
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED CUT TOMATOES AT 43 DEGREES AND CHEESEVAT 44 DEGREES. Corrected On Site. Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
|
6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/16/2011 | Routine - Food | Call Back - Complied |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Violation: 51-16-1 No plan review submitted and renovations in progress. This violation must be corrected by : 3-5-11.
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3/10/2011 | Routine - Food | Call Back - Extension given, pending |
- Non-prewrapped utensils not properly presented. Corrected On Site.
- Observed single-service articles improperly stored. OBSERVED PLATES STORED UNDER COOKING EQUIPMENT. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN.
- Critical. Hand wash sink lacking proper hand drying provisions. NO PAPER TOWEL AT HAND WASH SINK. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- No plan review submitted and renovations in progress. This violation must be corrected by : 3-5-11.
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1/5/2011 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOLER AMBIANT TEMPETATURE 57 DEGREE
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. OBSERVED GREASE ON COOLER DOOR.
- Critical. No handwashing sign provided at a handsink used by food employees.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. REACH IN COOLER. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Fogging device not maintained/cleaned as required. INSIDE OF FREEZER SNOWING.
- Critical. Observed handwash sink used for purposes other than handwashing. UTENSILS IN HAND WASHING SINK.
- Critical. Hand wash sink lacking proper hand drying provisions. LACKING PAPER TOWEL.
- Lights missing the proper shield, sleeve coatings or covers.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Observed wall soiled with accumulated grease.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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