- Basic - Hood soiled with accumulated grease.
- 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.
- Basic - Plumbing system in disrepair. Bar hand sink shut off at time of inspection. Waiting for pipes to be repaired.
- 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 food stored over ready-to-eat food. Eggs over salad in reach in cooler.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. In kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all 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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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Plumbing system in disrepair. Hand sink in bathroom clogged.
- High Priority - Roach activity present as evidenced by 1 live roach found. By cooking equipment.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures.
- Marked exit/path to marked exit blocked. For reporting purposes only. Back
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Stored food not covered in chest freezer.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged.
- 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 - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - No soap provided at handwash sink.
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. Missing end caps.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the end caps.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing end caps.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Lights missing the end caps sleeve coatings or covers.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed hole in wall.
- Lights missing the end caps.
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1/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Violation: 38-07-1 Lights missing end caps.
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9/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor. 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. Corrected On Site.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Lights missing end caps.
- Critical. Expired
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7/12/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed equipment in poor repair.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Observed hole in wall. I n restroom .
- Observed wall soiled with accumulated grease.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed residue build-up on nonfood-contact surface.
- 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. new employee
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/5/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/4/2009 | Routine - Food | Warning Issued |
| No report available. | 7/26/2008 | Routine - Food | Inspection Completed - No Further Action |
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