- Basic - Ceiling tile missing.
- 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.
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09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing.
- 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 - 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.
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5/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk tortilla chips **Corrected On-Site**
- Basic - Ceiling tile missing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bags of shrimp
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water supply not maintained during peak periods. Ladies and mens room, handwash sink near dis wash area and bar sink, **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- 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.
- 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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3/19/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A)
- Basic - Case/container/bag of food stored on floor in walk-in cooler., meat
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler, chicken
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Beef
- Intermediate - Encrusted material on can opener blade.
- 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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12/6/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A)
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in walk-in cooler., meat
- Basic - Ceiling tile missing.kitchen
- Basic - Clean knives/utensils stored in crevices between equipment, knife at cooks line
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food not stored at least 6 inches off of the floor. In walk in freezer
- Basic - Ice making machine located outside, lock broken
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler, chicken
- Basic - Stored food not covered in walk-in freezer., burgers and tortillla strips
- 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 - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken over raw ground beef; raw chicken over beef
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Beef
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Food and spoon, by cooks line
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing., wiping cloth in sink, near walk in cooler, pitcher snd sign st bar
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - No soap provided at handwash sink. Bar 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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9/26/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/1/2013 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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6/3/2013 | Routine - Food | Call Back - Complied |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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5/31/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Beverage tubingk not separated from stored ice.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Tortilla chips in bulk bins
- Basic - Ice scoop handle in contact with ice.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. See stop sale
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. On callback fir 7-1-13
- High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket on floor
- Intermediate - Cold holding equipment incapable of 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. At bar
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. On warning woth a callback for 7-1-13
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5/31/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In working container **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Nozzle of sprayer **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of freezer **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware **Warning**
- Basic - Employee personal items stored in or above a food preparation area. In hand wash sink, dry storage area **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. In walk in freezer **Warning**
- Basic - Ice bucket/shovel stored on floor between uses. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. On counter next to ice bin **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-grade containers used in direct contact with food. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in cooler **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Displayed food not properly protected from contamination. Salsa and dressing at open service station **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing., limes and knife **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**
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4/30/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in black beans and small plastic cup in dressing in reachin cooler
- Basic - Case/container/bag of food stored on floor in dry storage area. 2cases of can goods
- 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 beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in dry storage area not covered. Rice
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty apron stored on clean pan
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Stop Sale issued due to adulteration of food product. Small flys in rice container.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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4/1/2013 | Routine - Food | Warning Issued |
- Critical - Observed expired Food Manager Certification.
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8/3/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler not maintaining temperature of potentially hazardous foods at or below 41 degrees fahrenheit.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in the walk-in cooler measured 48 degrees fahrenheit. Manager stated product was cooked yesterday and placed in the walk-in cooler.
- Critical - No thermometer provided to measure temperature of food product. No thermometer available for cold food.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed potentially hazardous foods in the walk-in cooler at 47 - 49 degrees fahrenheit.
- Critical - Water pressure lacking at fixtures that require the use of water. Manager stated water turned off due CO not being approved.
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8/1/2012 | Food-Licensing Inspection | Warning Issued |
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