- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Water leaking from faucet/faucet handle. At 3 compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49° F, cooked pork 47° F, raw beef 46° F at cookline cooler. Ice down foods to maintain 41° F. On 10/7/14 cooked pork at 48° F, ham at 46° F.
- High Priority - Raw animal food stored over cooked food. Raw shelled eggs stored above ham at WHIRLPOL cooler in prep area.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. cut tomatoes 47° F, cut lettuce 47° F at cookline cooler . Place in working cooler. Corrective action taken. On 10/7/14 prepped raw beef at 47° F, prepped raw chicken at 48° F, cut lettuce at 51° F, cut tomatoes at 47° F all placed in cook-line cooler unable to hold a temperature of 41° F .
- Intermediate - Refrigerator 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. Cookline cooler showing ambient temperature of 48° F. On 10/7/14 ambient thermometer in cooler reading 46° F.
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10/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. At ice bin .
- Basic - Food stored on floor. Beans in dry storage room.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At milk cooler.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef in non food grade bag In chest freezer in dry storage room.
- Basic - Water leaking from faucet/faucet handle. At 3 compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 49° F, cooked pork 47° F, raw beef 46° F at cookline cooler. Ice down foods to maintain 41° F.
- High Priority - Raw animal food stored over cooked food. Raw shelled eggs stored above ham at WHIRLPOL cooler in prep area.
- High Priority - Toxic substance/chemical stored by or with food. Paint can on top of rice in dry storage room.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at 3 compartment sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At FRIGIDAIRE freezer in dry storage room.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. cut tomatoes 47° F, cut lettuce 47° F at cookline cooler . Place in working cooler. Corrective action taken.
- Intermediate - Refrigerator 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. Cookline cooler showing ambient temperature of 48° F.
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10/06/2014 | Routine - Food | Warning Issued |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline. **Warning**
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6/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Ice scoop with no handle at reach-in freezer. **Warning**
- Basic - Dumpster overflowing garbage. **Warning**
- Basic - Grease accumulated on kitchen floor. By stove. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline. **Warning**
- Basic - Old food stuck to clean dishware/utensils. **Corrected On-Site** **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At COLDER glass door cooler in front counter area. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Stove top. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated food debris. At cookline. **Warning**
- Basic - Water leaking from faucet/faucet handle. At 3 compartment sink. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked beans at 52° F and codfish at 71°. F at cookline under no temperature control. Place on stove top to maintain foods at 135° F or above at all times. Corrective action taken. **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils. **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cookline. **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At Whirlpool cooler. **Warning**
- Portable fire extinguisher gauge in red zone. In front counter area. For reporting purposes only. **Warning**
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1/28/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of WHIRLPOL cooler soiled.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep cooler. **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Used for ware washing.
- Basic - Food storage container cracked or broken. Rice container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At glass door cooler.
- Basic - Reuse of single-service articles. Reuse of Disney on Ice Bucket to store sugar.
- Basic - Soiled reach-in cooler gaskets. At Whirlpool cooler.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes at 109° F at cookline under no temperature control. Place on top of stove to maintain 135° F or above. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 78° F. Provided operator with application for time as a public health control. Application completed, butter time marked.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas at 125° F and 111° F at hot holding case in front counter area. Increased heat setting. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef at make table where dripping may occur.
- High Priority - Toxic substance/chemical stored by or with food. Insulating foam spray can stored next to beans in prep area in front counter area. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At Cookline flip top.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store knife. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. A cookline.
- Intermediate - Soil residue in food storage containers. Black beans container.
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7/8/2013 | Complaint Full | Inspection Completed - No Further Action |
- 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.
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6/19/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dumpster overflowing garbage.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, cheese pasties, 99?.
- High Priority - Raw animal food stored over ready-to-eat food, raw beef over sauce in reach in cooler.
- 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.
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3/26/2013 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, 0 ppm. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, black beans.
- Critical - Observed raw animal food stored over ready-to-eat food, whole shell eggs over butter in reach in cooler.
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit raw chicken, raw beef, black beans, and cooked pork. All food 50 degrees. Management stated all food was prepped at 7am and moved to working cooler. Repeat Violation. Pork, raw chicken 53 degrees at time of callback.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambiant air temperature 51 degrees. This violation must be corrected by : 03/01/12.
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4/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass door reach in cooler. Ambiant air temperature 55 degrees. This violation must be corrected by : 04/01/12. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambiant air temperature 51 degrees. This violation must be corrected by : 03/01/12.
- Critical - Hand wash sink lacking proper hand drying provisions, restroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit raw chicken, raw beef, black beans, and cooked pork. All food 50 degrees. Management stated all food was prepped at 7am and moved to working cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food raw chicken over cooked pork in reach in cooler. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items throughout establishment.
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2/29/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, tall cooler. No potentially hazardous food in cooler at this time. This violation must be corrected by : 09/20/11.
- Critical - Hand wash sink lacking proper hand drying provisions, front counter.
- Critical - Observed food being cooled by nonapproved method, in large pot. 55 degrees.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair, hand washing sink in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham in reach in cooler. 55 degrees. Double panned. Corrected On Site. Management moved to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, cheese and butter all 45 degrees. Reach in cooler with glass door. This violation must be corrected by : 07/21/11.
- Critical - Observed raw animal food stored over cooked food, raw chicken over cooked pork, reach in cooler, kitchen.
- Critical - Observed soil residue in storage containers, dry goods.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name, cookline.
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7/20/2011 | Routine - Food | Warning Issued |
- 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. observed reachin cooler broken-no phf in unit
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. observed reachin cooler in poor repair
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shell eggs over bread in reachin cooler
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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2/8/2011 | 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw chicken over lettuce in reachin cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee wash dishes the cut bananas with changing gloves
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage.
- Critical. Equipment food-contact surfaces and utensils not sanitized. observed employee wash, rinse and failed to sanitize dishes
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Wet mop not hung to dry.
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7/30/2010 | 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated grease.
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3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/17/2009 | Complaint Full | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed employee improperly washing hands. observed employee fail to wash hands after changing gloves
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed soiled reach-in cooler gaskets.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Lack of toilet tissue at each toilet.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- 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 This violation must be corrected by : 12-2-09.
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10/2/2009 | Complaint Full | Warning Issued |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/26/2008 | Routine - Food | Call Back - Complied |
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