- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer.
- Basic - Food stored on floor. In walk in cooler and dry storage area. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Shelving under prep table.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. Behind cooking equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Duct tape used to repair nonfood-contact surface. Chest freezer.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Food stored on floor. In walk in cooler and dry storage area. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in chest freezer.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use utensil stored in soiled standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Reach in freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar area and bathrooms.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Reuse of single-service articles. Milk gallons used for juices.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface. Shelving under prep table.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- 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 - 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. Touched tortilla out of frier with bare hands. **Repeat Violation**
- High Priority - Employee washed hands with cold water.
- 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. Refrained beans 47° WIC, potatoes 47° WIC, salsa 47° WIC, ceviche 49° RIC, gallo pinto RIC 54°.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked potatoes.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw pork.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- 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 - Hot water not provided/shut off at employee handwash sink. Kitchen and employee bathroom. **Repeat Violation**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. Bar area. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and beans, comminuted chorizo, salsa. **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/7/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles and outside.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. WI cooler door does not close auto.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in reach-in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units **Corrected On-Site**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen and bathrooms
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu
- 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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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Beans
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored in dry storage area not covered. Oregano and red pepper flakes
- Basic - Ice scoop handle in contact with ice. Bar area
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in chest freezer. Fish
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 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.
- High Priority - Live, small flying insects in food storage area. Small flies **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over ready to eat
- High Priority - Toxic substance/chemical stored by or with food. Gasoline, generator, oil inside out of order walk in cooler with sodas, and water bottles
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 - 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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3/15/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions. EMPLOYEE'S BATHROOM
- Critical - No conspicuously located thermometer in holding units.
- Observed build-up of grease on nonfood-contact surface. HOOD
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed roach activity as evidenced by 1 live roach found by dishwashing area.
- Critical - Observed rodent activity as evidenced by rodent droppings found. AT FRONT BAR
- Critical - Observed the presence of insects (ants) PREP TABLE (BACK)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. BREAKFAST MENU
- Critical - Water pressure lacking at fixtures that require the use of water. HAND SINK AT COOKING AREA Corrected On Site.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. parking lot holes throughout.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- No copy of latest inspection report.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Observed residue build-up on nonfood-contact surface. all kitchen equipment
- Critical - Observed soiled reach-in cooler shelves.ALL COOLERS
- Observed utensils in poor condition.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - No conspicuously located thermometer in holding unit. most coolers kitchen area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE TOP
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL COOLERS
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Observed potentially hazardous food thawed at room temperature. beef kitchen next to reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler shelves. ALL COOLERS
- Critical - Observed uncovered food in holding unit/dry storage area. WALKING
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers. walking coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Observed hole in wall. kitchen area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed wall soiled with accumulated food debris. kitchen
- Wall not smooth and easily cleanable.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. all coolers
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area. ALL COOLER
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-contact equipment in poor repair most cooler doors rusty
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical. Observed soiled reach-in cooler shelves.ALL COOLERS
- Critical. Observed soiled reach-in cooler shelves.ALL COOLERS
- Critical. Observed soiled reach-in cooler gaskets.ALL COOLERS
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. ALL COOLERS
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE TOP
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.ALL COOLERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment very drity.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. kitchen area
- Critical. Hand wash sink lacking proper hand drying provisions. ALL SINKS
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated grease. cooking area.
- Wet mop not hung to dry.
- Observed improper storage of maintenance tools that interferes with cleaning.
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10/18/2010 | 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. most coolers
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. most coolers
- Observed gaskets/seals on cold holding unit in poor repair. most coolers
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.most coolers
- Observed residue build-up on nonfood-contact surface.all kitchen equipment drity
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris. cooling area
- No copy of latest inspection report.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
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