- Intermediate - Food manager certification expired. Owners CFM expired 9.25.12
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Intermediate - Handwash sink not accessible for employee use at all times. The portable fan was placed on the hand sink in the kitchen
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Taco mix, etc
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The coils to the reach in cooler in/at all kitchen
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry, beef sitting on the bottom shelve. Items moved to the three compartment sink **Corrected On-Site**
- Basic - Standing water in three-compartment sink/three-compartment sink draining very slowly.far left compartment
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The reach in cooler on the cook line. The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 55 from the previous day in the reach in cooler on the cook line
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood ply wood unsealed used to store the microwave
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. Cook
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only. Multiple locks on the rear door all locked
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Large box located by the rear exit
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 51, 50, beef 49, pork 51, 48 in the reach in cooler on the cook line
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs in carton above cut tomato in the reach in cooler by the oven
- Observed residue build-up on nonfood-contact surface. The coils to the reach in cooler on the cook line are impacted with dust
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See 3a and 3d violations.
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, sour cream in the storage reach in cooler on the cookline Repeat Violation.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing multiple bracelets, rings etc.
- Violation: 13-03-1 Observed employee with no hair restraint. cook
- 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. No proof of any employee training Repeat Violation.
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6/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. not sanitizing at all
- Critical - Hand wash sink lacking proper hand drying provisions. at the bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. at the bar
- 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. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. plantain smasher/squeeze is not hard grain wood
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. wearing a watch on the cookline Repeat Violation.
- Critical - Observed food stored in a prohibited area. reach in freezer in hallway is not secured.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair The three compartment sink has pin holes and its draining onto the floor
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, sour cream in the storage reach in cooler on the cookline Repeat Violation.
- Critical - Observed the use of an unclean thermometer.x3 Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. poultry, beef and pupusa in the storage reach in cooler on the cookline
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked beef not reaching 155 degrees Fahrenheit for 15 seconds. beef 140 f degrees. continued to cook retemp 157-165 f degrees Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink. bar
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. No proof of any employee training Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product. 0-220 f degrees
- Critical - Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. cook on the cookline
- Observed employee with no hair restraint. cook
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing multiple bracelets, rings etc.
- Critical - Observed incorrect information on Hotel and Restaurant license. displayed license is expired.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, sour cream in the storage reach in cooler on the cookline Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. kitchen
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. beans dated 4.1.12 exceeding 7 day shelf life. discard beans.
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4/16/2012 | Routine - Food | Warning Issued |
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. stored between wall and three compartment sink Corrected On Site.
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12/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. glass reach in cooler in-op off by 10 degrees
- Floors not maintained smooth and durable. walk in cooler
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. off by 8 degrees Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. stored between wall and three compartment sink Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. walk in cooler
- 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.
- Critical - No water system approval reports on-site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on cutting board on the prep table, kitchen
- Critical - Observed buildup of slime in the interior of ice machine. x2 at bar
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sour cream, cheese reach in cooler
- Critical - Observed raw animal food stored over cooked food. poultry raw non commercially wrapped over empanada in the reach in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry raw non commercially wrapped over pork in the reach in freezer. Provided safe refrigerator storage form
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9/23/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Over cook line on hood system.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken in three compartment sink.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sliced cheese out of original container not properly date marked.
- Critical - Observed unlabeled spray bottle. Two unlabeled spray bottles at bar.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. / range 0 -220 F
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink
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3/4/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish/seafood has not undergone proper parasite destruction. Fish must be served cooked or discarded. [sh imp, squids , octopus used in mixed cevichi ]
- Critical. Required consumer advisory for raw/undercooked animal food not provided. / for raw cevichi dishes Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / rice in kitchen RIC
- Critical. No thermometer provided to measure temperature of food product. / range 0 -220 F
- Critical. No conspicuously located thermometer in holding unit. / in reach-in coolers and freezers
- Observed ice scoop with handle in contact with ice. / at bar
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Observed soil buildup inside ice bin/machine . / at bar
- Critical. Cold water not provided/shut off at employee handwash sink. / at bar
- Critical. Hot water not provided/shut off at employee hand wash sink. / at bar
- Critical. Hot water not provided/shut off at employee hand wash sink. / in men's room / Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. / in women's room / Corrected On Site.
- Plumbing system in disrepair./ disconnected drain piping at bar handsink
- Waste line missing at soda gun holster. / at bar
- Critical. Handwash sink not accessible for employee use at all times. / in kitchen / Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. / at bar
- Critical. Handwashing cleanser lacking at handwashing lavatory. / at bar
- No suitable facilities provided to store employee clothing and other possessions. / a jacket stored with single -use food containers, in kitchen Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. / purse and note book stored on slicer / Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. / employee does not know the proper manual dishwashing procedure when asked
- 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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12/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. stuffed corn @ 50degrees Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ri cooler not holding phf @ 41 degrees; & below
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed lettuce over rte ric
- Observed single-service items stored on floor.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food management certification valid
- Critical. Employee training validation
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12/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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