- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Raw animal food stored above unwashed produce.
- Basic - Single-service articles improperly stored.
- Basic - Soiled dry wiping cloth in use.
- Basic - Utensils in poor condition.
- Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Cutting board(s) stained/soiled.
- 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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09/30/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Slicer blade soiled with old food debris.
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3/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled.
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9/24/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Behind ice machine
- Basic - Ceiling tile missing.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water. **Repeat Violation**
- Basic - Food stored on floor. Outside, vegetables boxes repeat violation. Bread inside. Cooked foods pot **Corrected On-Site**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flies in kitchen
- Basic - Single-service items stored on floor.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Dry storage upstairs
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Live, small flying insects in food preparation area. Excessive flies inside and outside restaurant
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Bulk container of pork
- Intermediate - Manager lacking proof of food manager certification.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For eggs and steaks
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork
- 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. Expired 2/2012 **Warning**
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7/19/2013 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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 - Reach-in cooler shelves soiled with food debris.
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6/12/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling fan had accumulation of dust/debris.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Faucet/handle missing at plumbing fixture. 3 compartment sink.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- 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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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Repeat Violation. Corrected On Site.
- Floors not maintained smooth and durable.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed ceiling in disrepair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.[re-use of #10 cans] Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.[serving cup with no handle]
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair.[tabletop freezer]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[eggs@ 50 degrees]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.[back door propped open]
- Critical - Vacuum breaker mising at hose bibb.[steam table]
- Critical - Working containers of food removed from original container not identified by common name.[rice,etc]
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.[cutting board]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[eggs over ham in reach in cooler]
- Observed nonfood-contact equipment in poor repair[broken glass exterior of sandwich cooler]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[cheese@ 46 degrees] Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Working containers of food removed from original container not identified by common name.[rice,etc]
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed soiled reach-in cooler gaskets.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[only 1 hour out of temperature -empanadas] Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.[lyme deposits]
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed gaskets with slimy/mold-like build-up.-walkin cooler
- Floors not maintained smooth and durable.
- Observed floor area(s) covered with standing water.
- Critical. Establishment operating without a current Hotel and Restaurant license.[due to pending fine]
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10/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF (45F) OPERATOR IN PROCESS OF RENEWED WALK IN COOLER. AS TODAY TRANSFER TO ANY OF THE OTHER REACH IN COOLERS.
- Ceiling tile missing. BY RESTROOM ENTRANCE.
- Observed hole in wall. BY RESTROOMS GUEST. AND BY COFFEE AREA (SQUARE).
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN AREAS.
- Wet mop not hung to dry.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued due to adulteration of food product.Plant food in soapy water.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Cooked pork and boliche from 1/10/2010 at 45 degrees inside walk-in cooler.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked pork
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cooked turkey and pork. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Oxtail at 45 degrees Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cooked beef at 47 degrees . Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Empanadas , croquettes at 91 degrees .
- Critical. Observed food being cooled by nonapproved method.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Empanadas, croqquettes holding unit
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.Raw pork, raw oxtail, raw chicken . Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Dry food next to handsink .
- Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken over onions
- Critical. Observed food stored on floor. Repeat Violation.
- Critical. Observed fruits/vegetables exposed to improper chemical wash.
- Critical. Raw animal food not properly separated from ready-to-eat food.
- 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.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.Kitchen area employees
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Observed ripped/worn cardboard used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving over steam table
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.
- Observed utensils stored in crevices between equipment.
- Observed single-service items stored on floor.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Handwash sink not accessible for employee use at all times.Coffee service area Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed worn, torn and/or soiled floors/cardboard .
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.Cookline area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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1/12/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-22-1 Observed insect control device installed over food preparation area.Sandwich area.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground.
- Violation: 29-05-1 No mop/service sink installed/available at establishment.
- Critical. Violation: 30-03-1 Air gap not installed.Food prep sink.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.Handsink Installed under countertop very difficult to reach .
- Violation: 34-09-1 Observed heavy grease on the ground and/or pad around grease receptacle.
- Critical. Violation: 35A-06-1 Observed the accumulation of dead or trapped insects in kitchen area light covers.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only.Class K
- Violation: 51-16-1 No plan review submitted and renovations in compleated.New coffee service area added .
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7/30/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw beef,pork,seafood ,poultry inside walk-in cooler at 52 degrees .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Walk-in cooler.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed potentially hazardous food thawed in standing water.Raw Pork
- Critical. Observed food stored on floor.Breads
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair.Sandwich station board.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed insect control device installed over food preparation area.Sandwich area.
- Critical. Equipment, food-contact surfaces or utensils not exposed to sanitizer for proper exposure time.Plates dried with a towell after sanitizing in dishwasher.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting boards
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- No mop/service sink installed/available at establishment.
- Critical. Air gap not installed.Food prep sink.
- Critical. Handwash sink not accessible for employee use at all times.Handsink Installed under countertop very difficult to reach .
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed heavy grease on the ground and/or pad around grease receptacle.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.Class K
- No plan review submitted and renovations in compleated.New coffee service area added .
- No copy of latest inspection report. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 6/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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