- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored in holding unit not covered.
- Basic - Gaskets/seals on holding unit in poor repair.reachin freezer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.hand sink kitchen
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/4/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On side of fryer
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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10/3/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Water leaking from faucet/faucet handle.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Octopus, fish, shrimp **Corrected On-Site**
- Basic - Single-service articles improperly stored. Plastic bags hang on wall next to kitchen hand sink's soap dispenser.
- Basic - Wall soiled with accumulated food debris.
- Basic - Water leaking from faucet/faucet handle. Kitchen hand sink
- 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. Slicing peppers for storage **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish 52°f **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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front area **Corrected On-Site**
- 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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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. FISH BROTH Corrected On Site. DISCARDED
- Critical - Hand sink missing in food preparation room or area. FRONT AREA
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed 5 dead roaches on premises. BEHIND REACH_IN FREEZER IN A STORAGE ROOM WITH 2 CLOSED DOORS LOCATED APPROXIMATELY 5 FEET AWAY FROM KITCHEN Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. KITCHEN
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 3 ROACHES BY AIR CONDITION UNIT/STORAGE AREA
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. This violation must be corrected by : 9/20/12. PLEASE FAX CERTIFICATION TO MY ATTENTION AT 305-499-4081, INCUDING YOUR BUSINESS NAME.
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9/25/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Equipment food-contact surfaces and utensils not sanitized. RINSING KNIFE IN PREP_SINK
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. KITCHEN
- Critical - No chemical test kit provided 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 person in charge of establishment. Corrected On Site.
- 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. This violation must be corrected by : 9/20/12. PLEASE FAX CERTIFICATION TO MY ATTENTION AT 305-499-4081, INCUDING YOUR BUSINESS NAME.
- Observed ceiling in disrepair. CEILING TILES WITH WATER DAMAGE
- Critical - Observed dead roaches on premises. 3 ROACHES BY AIR CONDITION UNIT/STORAGE AREA
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food stored in a prohibited area. EMPLOYEES WATER BOTTLE STORED WITH PARSLEY Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. BOWLS Corrected On Site.
- 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 in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OPERATOR NEEDS TO LOWER THERMOSTAT IN LINE COOLER TO COMPENSATE OPENING/CLOSING DOOR. CORRECTIVE ACTION TAKEN.
- Critical - Observed potentially hazardous food thawed in an improper manner. FISH IN STANDING WATER SITTING IN 3-COMPARTMENT SINK Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIFE Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CORRECTIVE ACTION TAKEN
- Critical - Working containers of food removed from original container not identified by common name.
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7/20/2012 | Routine - Food | Warning Issued |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. REACH IN FREEZERS RUSTED
- Observed hole in ceiling.
- Critical - Observed raw animal food stored over ready-to-eat food. MEATS OVER LIMES
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2/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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