- Basic - Bag/container of unrecognizable prepared food not identified by common name. In walk in cooler.
- Basic - Buildup of food debris/soil residue on equipment door handles. Most reach in cooler's and reach in freezer.
- Basic - Condensation or other drainage not disposed of according to law. From reach in cooler draining into pan.
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cook line, storage area.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield damaged/in disrepair. Back storage.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Lime scale build-up inside ice machine.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Wrapped around meat in reach in cooler in kitchen cook line.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler cook line.
- Basic - Soiled reach-in cooler gaskets. Kitchen cook line.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On hand wash sink at front counter.
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Kitchen cook line.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Reach in freezer in storage area.
- Intermediate - Reach-in cooler shelves soiled with food debris. Cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler.
- Intermediate - Soil residue in food storage containers. Under cutting board.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving and throughout kitchen **Warning**
- Basic - Food storage container/container lid cracked or broken. Bulk container holding black beans. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage near ice machine. **Warning**
- Basic - Stored food not covered in walk-in cooler. Rice, beans, pork, chicken, various items in walk in cooler. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of 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. Throughout walk in, black beans, pork, beef, rice etc. **Warning**
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3/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving and throughout kitchen **Warning**
- Basic - Food storage container/container lid cracked or broken. Bulk container holding black beans. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage near ice machine. **Warning**
- Basic - Stored food not covered in walk-in cooler. Rice, beans, pork, chicken, various items in walk in cooler. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. pork gravy 50°F, yellow rice 59°F, pork 48°F **Admin Complaint**
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.pork gravy 50°F, yellow rice 59°F, pork 48°F **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Throughout walk in, black beans, pork, beef, rice etc. **Warning**
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1/8/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of soil/debris on the floor under shelving. Back area near back door
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.coffee cup
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use.
- Basic - Reuse of single-service articles. Aluminum pan
- Basic - Single-service articles not stored inverted or protected from contamination. Back area near back door
- Basic - Storage of tools on shelf above or with single-service items.back area by back door
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Salt
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Server handled cash money and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- 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 - 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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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.(dish area)
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(above ice machine)
- Basic - Lime scale/rust build-up inside and outside of ice machine.
- Basic - Reach-in cooler gasket torn/in disrepair.(glass door cooler on cooks line)
- Basic - Soil residue build-up on nonfood-contact surface.(on small speed rack in walk in cooler)
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(flan in front display cooler at 50°f, moved to working cooler) **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.(raw shell eggs over salad dressing in glass door cooler on cooks line)
- High Priority - Raw animal food stored over ready-to-eat food.(case of raw pork stored on top of bag of potatoes in walk in cooler)
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored by or with food.(throughout)
- Intermediate - Employee rinsed utensil in handwash sink.(in front area)
- Intermediate - Handwash sink not accessible for employee use at all times.(back area sink blocked by part of mop bucket and knife)
- Intermediate - Hot water not provided/shut off at employee handwash sink.(faucet leaks so it had been turned off under sink) **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.(reading 44°f in ice bath)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(in back area)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(on all cooked items in walk in cooler)
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water not provided/shut off at employee handwash sink.(in dish area) **Repeat Violation**
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4/5/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(in storage area and above ice machine)
- Basic - No handwashing sign provided at a hand sink used by food employees.(in dish area)
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.(sour cream and milk at 61f) **Repeat Violation**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.(in reach in cooler at 65f over night)
- Intermediate - Hot water not provided/shut off at employee handwash sink.(in dish area) **Repeat Violation**
- 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. (Front reach in cooler) **Repeat Violation**
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1/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean utensils stored between equipment and wall. (Spatulas above bulk food bins on cooks line)
- Basic - Drain cover(s) missing.(dish area)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(in storage area and above ice machine)
- Basic - No handwashing sign provided at a hand sink used by food employees.(in dish area)
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.(sour cream and milk at 61?f) **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(chicken cooked last night at 8pm placed in walk in cooler temperature reading 51?f-54?f at time if inspection)
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.(at 60?f in reach in cooler in front area)
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.(57?f in front reach in cooler)
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.(in reach in cooler at 65?f over night)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.(milk, sour cream, lettuce, cut tomatoes, garlic in oil mix, all in reach in cooler in front area, cooked chicken in walk in cooler not properly cooled from 135?f to 41?f or below in 6 hours) **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink.(in dish area) **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(dish area and on cooks line)
- 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. (Front reach in cooler) **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 food items in walk in cooler) **Repeat Violation**
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1/29/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink.(dish area )
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.(dish area)
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.(back storage area above ice machine )
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8/15/2012 | Routine - Food | Call Back - Complied |
- 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.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sour cream and milk in reach in cooler in front area at 62 degrees f.)
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(reach in cooler in front area at approximately 62 degrees f )
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink.(dish area )
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.(dish area)
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.(dish area)
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.(back storage area above ice machine )
- Critical - Violation: 48-11-2 Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.(attached to burner stove in kitchen area)
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8/14/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(reach in cooler in front area at approximately 62 degrees f )
- Critical - Cold water not provided/shut off at employee handwash sink.(dish area )
- Drain cover(s) missing.(under dish machine )
- Critical - Hand wash sink lacking proper hand drying provisions.(dish area, cooks line)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(dish area)
- Critical - Hot water not provided/shut off at employee hand wash sink.(dish area)
- Lights missing the proper shield, sleeve coatings or covers.(back storage area above ice machine )
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.(attached to burner stove in kitchen area)
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sour cream and milk in reach in cooler in front area at 62 degrees f.)
- Observed utensils stored in crevices between equipment.(spatuallas on cooks line)
- 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).(sour cream)
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8/13/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(in glass doorcooler across from stoves)
- Critical - Covered waste receptacle not provided in women's bathroom.
- Lights missing the proper shield, sleeve coatings or covers.(back storage area)
- Critical - No handwashing sign provided at a handsink used by food employees.(back hand sink)
- 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 - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed clean equipment stored on floor.(ice bucket on floor next to ice machine )
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.(spatualls on cooks line)
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(employee using chemicals to clean oven then scooped ice with no handwash between the tasks)
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.(side of ice machine missing and rusted)
- Critical - Observed handwash sink used for purposes other than handwashing.(used as rinse si k in front area)
- Critical - Observed raw animal food stored over ready-to-eat food.(raw shell eggs over milk and juice in walk in cooler)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.(above 200ppm of chlorine in sanitizer bucket in front area)
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served.(beans in walk in cooler dated 2-28)
- Wet mop not hung to dry.
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3/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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