- Basic - Build-up of grease/dust/debris on hood filters.
- 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. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. (Under 3 compartment sink)
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. (In kitchen area) **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. (Stored on kitchen floor) **Corrected On-Site**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. (Expired 8/13/2014)
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (In women's restroom) **Corrected On-Site**
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Building components, attachments or fixtures in poor repair. Door handle to women''s restroom. Sink in men''s restroom. **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Water leaking from Three compartment sink into container disposed on ground outside. **Warning**
- Basic - Containers dried with a towel/cloth. Storage containers. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash setup in center sink. **Warning**
- Basic - Ice buildup in reach-in freezer. Small Haier unit in kitchen. **Repeat Violation** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In kitchen. **Repeat Violation** **Warning**
- High Priority - Employee washed hands with cold water. No hot water available at time of inspection. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Open raw bacon on a shelf above a closed container of imitation crab. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water currently turned off for repairs. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Building components, attachments or fixtures in poor repair. Door handle to women's restroom. Sink in men's restroom. **Warning**
- Basic - Condensation or other drainage not disposed of according to law. Water leaking from Three compartment sink into container disposed on ground outside. **Warning**
- Basic - Containers dried with a towel/cloth. Storage containers. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash setup in center sink. **Warning**
- Basic - Ice buildup in reach-in freezer. Small Haier unit in kitchen. **Repeat Violation** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In kitchen. **Repeat Violation** **Warning**
- High Priority - Employee washed hands with cold water. No hot water available at time of inspection. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Open raw bacon on a shelf above a closed container of imitation crab. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front hand wash sink. **Repeat Violation** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water currently turned off for repairs. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Card not at restaurant. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Black eyed peas 106°. White gravy 122°. Rice 107°, 127°. In turned off oven. Moved to refrigeration. **Warning**
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3/24/2014 | Routine - Food | Warning Issued |
- 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. Red cup on prep table. Removed. **Corrected On-Site**
- Basic - Ice buildup in reach-in freezer. Small reach-in cooler reach-in freezer unit in freezer section.
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink leaking into containers. **Repeat Violation**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. In kitchen.
- Basic - Nonfood-contact equipment in poor repair. Door to chest freezer detached.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Baked beans on shelf at 78°. Corrective action moved to refrigeration.
- Basic - Soil residue build-up on nonfood-contact surface. Pots on stove. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. White powdered products in glad containers on shelf.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Green beans 130°, rice 98°, potatoes 102°, gravy 103°, rice 109°. Corrective action moved to refridgeration. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Ground beef over collards in reach-in cooler in storage area. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front hand wash sink. **Repeat Violation**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen
- Basic - Soil residue build-up on nonfood-contact surface. Pots on stove have encrusted buildup of debris.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meats over produce.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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6/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. Hoods.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on prep table in kitchen.
- Basic - Food -contact equipment in poor repair.Prep table covered with cutting board. Cutting board has Formica glued to it and Formica is cracked and chipped and old food debris in these places.
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen
- Basic - Soil residue build-up on nonfood-contact surface. Pots on stove have encrusted buildup of debris.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meats over produce.
- Intermediate - Hot water and cold water not provided/shut off at employee handwash sink near waitress station. Cold water not provided and hot water too hot to use alone.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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5/22/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface. Hoods.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on prep table in kitchen.
- Basic - Equipment in poor repair. White microwave oven in kitchen area.
- Basic - Food -contact equipment in poor repair.Prep table .
- Basic - Food stored on floor. Dish pans with various food products.
- Basic - Leaking pipe at plumbing fixture. Container stored below triple sink.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish temp 62?f
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen
- Basic - Reuse of single-service articles. Foil pan.
- Basic - Self-closing device on bathroom door disconnected/broken. Restroom stall.
- Basic - Soil residue build-up on nonfood-contact surface. Pots on stove have encrusted buildup of debris.
- Basic - Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths before being used for warewashing. Cabbage prepared in sink.
- Basic - Working containers of food removed from original container not identified by common name. Dry storage containers in kitchen. **Repeat Violation**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Handled pork chops then prepared cabbage.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meats over produce.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Temp 62?-65?f
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork chops 68?f
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Turkey soup held at 64?f on shelf.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Fin fish temp 62?f and 65?f
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket on prep table.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rinsed in triple sink.
- Intermediate - Hot water and cold water not provided/shut off at employee handwash sink near waitress station.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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.In reach in cooler. **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Stored below prep table in kitchen area.
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4/19/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit in small refrigerator
- Critical - Observed interior of microwave soiled white one on shelf.
- Critical - Observed shell eggs in use or stored with cracks or broken shells in upright refrigerator
- Critical - Observed soil residue in storage containers with flour in them
- Observed wall in disrepair by stove.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked rice,Mac and cheese and other cooked products **Repeat Violation**
- Critical - Working containers of food removed from original container not identified by common name flour. **Repeat Violation**
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory by handsink near front counter.
- Lights missing the proper shield, sleeve coatings or covers end caps main kitchen . Repeat Violation.
- Observed nonfood-contact equipment in poor repair lid to chest freezer. Repeat Violation.
- Observed single-service articles improperly stored to go boxes in closet.
- Critical - Observed unlabeled sanitizer bucket.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked potatoe salad,cooked veggies in white refrigerator. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name flour. Repeat Violation.
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4/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings missing covers in main kitchen. ino covers in dry storage.
- No Heimlich maneuver sign posted.
- Critical - Observed food being cooled by nonapproved method lid on thightly. Corrected On Site.
- Observed food debris accumulated on kitchen floor in hard to reach areas. Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands being used as a prep sink. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair lid to chest freezer. Repeat Violation.
- Observed residue build-up on nonfood-contact surface inside freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked cooked items in refrigerator.
- Critical - Working containers of food removed from original container not identified by common name flour.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures yellow refrigerator in kitchen, do not use till able to maintain 41 or below.
- Lights missing the proper shield, sleeve coatings or covers dry storage.
- Critical - No conspicuously located thermometer in holding unit small refrigerator in main kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees in main kitchen.
- Observed food debris accumulated on kitchen floor hard to reach areas.
- Observed nonfood-contact equipment in poor repair freezer lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit 45 beef,chicken yellow refrigerator in kitchen. Corrected On Site.
- Observed single-service articles improperly stored to go boxes.
- Critical - Observed uncovered food in holding unit/dry storage area pork chops chest freezer.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/19/2011 | 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. no cooked foods were dated
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ham 70 on shelf in kitchen. Rice 81 in cooler.
- Critical. Observed potentially hazardous food thawed in an improper manner.[in stagnant water]
- Critical. Observed potentially hazardous food thawed at room temperature. hamburger
- Critical. Observed raw animal food stored over ready-to-eat food. Sausage over cooked ham in reach in refrigerator.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Raw hamburger patty and then toast.
- 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. touched soiled cloth then food with no hand wash.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/18/2011 | 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. Working containers of food removed from original container not identified by common name. BULK FLOUR
- Critical. Observed employee improperly washing hands. 2 SECOND HANDWASH
- Observed equipment in poor repair. CHEST FREEZER (IN DINING ROOM) LID
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. CLEAN UTENSILS IN SOILED CONTAINER
- Critical. Water pressure lacking at fixtures that require the use of water. HANDSINK (NEAREST FRONT COUNTER) IN KITCHEN SHUT OFF
- Critical. Handwashing cleanser lacking at handwashing lavatory. 2nd HANDSINK IN KITCHEN
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1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. EXTERIOR OF MICROWAVE
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9/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MILK 51 AND BLEU CHEESE 53'F IN WHITE REFRIGERATOR Corrected On Site. MOVED FOODS
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WHITE REFRIGERATOR
- Critical. No conspicuously located thermometer in holding unit. WHITE REFRIGERATOR
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF MICROWAVE
- Observed residue build-up on nonfood-contact surface. LIDS OF BULK SUGAR/FLOUR Repeat Violation.
- Critical. No Certified Food Manager for establishment.
- Critical. Observed expired Food Manager Certification. JOHNNY MOORE
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7/13/2009 | Routine - Food | Warning Issued |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/13/2009 | Routine - Food | Call Back - Complied |
| No report available. | 9/9/2008 | Routine - Food | Administrative complaint recommended |
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