- Basic - Ice buildup on floor, walk in freezer.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef 45-46F, raw chicken 45-45F, fish 46F, cut tomatoes 49F, cooked pork 45-46F, cookline drawers
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Beef over fish **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. DIsh area **Corrected On-Site**
- 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 drawers
- Intermediate - Spray bottle containing toxic substance not labeled. oven cleaner **Corrected On-Site**
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Gaskets/seals on holding unit in poor repair. Drawers on cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline drawers: shrimp 45F, fish 43F, beef 44F. Chorizo 48F, pork 48F raw chicken 49F, raw beef 47F. in triple cookline cooler: cooked vegetables 47F, potatoes 46F, sour cream 48F, cut tomatoes 48, pink sauce 49F. Coolers empty overnight per operator. Items in coolers approximately 6 hours.
- Intermediate - Refrigerated drawers 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.
- 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. Triple cookline cooler.
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5/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dead roaches on premises. 6 on floor, dish area. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Drawers on cookline.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Bar. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Working containers of food removed from original container not identified by common name. Salt in garlic container. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans cooling from 5/11/14 in covered 1/2 pan at 47F. See stop sale.
- High Priority - Dented/rusted cans present. Pickled jalepenos. See stop sale.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline drawers: shrimp 45F, fish 43F, beef 44F. Chorizo 48F, pork 48F raw chicken 49F, raw beef 47F. in triple cookline cooler: cooked vegetables 47F, potatoes 46F, sour cream 48F, cut tomatoes 48, pink sauce 49F. Coolers empty overnight per operator. Items in coolers approximately 6 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.seasoned rice 102F in steam table. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, used to hold towel and dirty cup. Server area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to back in the box soda. Main cookline handsink. Employee restroom. bar. **Corrected On-Site**
- Intermediate - Refrigerated drawers 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.
- 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. Triple cookline cooler.
- Intermediate - Soda gun soiled. Bar. **Corrected On-Site**
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5/12/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Pitchers in bar hanging from hot/cold water shutoffs under handsink. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline drawers holding Beef 45, pork 44, sausage 45, chicken 41, fish 42, shrimp 43
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 72, cooked vegetables 112, on top of oven approximately 3 hours per operator. Moved to oven to reach 165
- High Priority - Raw animal food not properly separated from ready-to-eat food. Sausage over vegetables. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Over drink bottles, bag in the box soda. In bar. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food manager certification expired. Morning chef expired 11/17/13
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Refrigerated drawers 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.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach. **Corrected On-Site**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Objectionable odor in establishment. Strong foul odor in and outside of employee restroom
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7/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases, freezer **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Objectionable odor in establishment. Strong foul odor in and outside of employee restroom
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 51 in center, cooling from 7/08/13 per operator in walk in cooler. Cheese sauce 58 in center, cooling from 7/8/13 per operator in reach in cooler. See stop sale
- High Priority - Dented/rusted cans present. Whole tomatoes, jalapeos
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting onions for storage. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over vegetables **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Open case of bacon over ice. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.blocked by trash can and holding fryer baskets, cookline. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom, server area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in large quantities. Dense cheese sauce and rice
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach. **Corrected On-Site**
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7/9/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/7/2013 | Complaint Full | Call Back - Complied |
- Critical - Employee Bathroom not enclosed self-closing doors. **Warning**
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dish area. Across from steam table. **Warning**
- Critical - No proof of completed state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed nonfood-grade containers used for food storage. During prep, cardboard box used to store tortillas **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over raw vegetables, cookline drawers **Corrected On-Site** **Warning**
- Critical - Observed unlabeled chemical spray bottles. **Warning**
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12/11/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans cooling from 12/6/12 43F at edge to 54F in center, walk in cooler. Cheese dip 48F at edge, 51F in center, reach in cooler since 12/6/12 per operator. **Warning**
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm cl. Discontinue use of machine to sanitize until machine reads 50-100 ppm. **Warning**
- Critical - Employee Bathroom not enclosed self-closing doors. **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. Dish area. Bar. **Warning**
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dish area. Across from steam table. **Warning**
- Critical - No proof of completed state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Critical - Observed buildup of black material in the interior of ice machine. **Warning**
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar **Corrected On-Site** **Warning**
- Critical - Observed dented/rusted cans. 5 badly dented tomato cans **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Used to store container of drink mix,bar **Corrected On-Site** **Warning**
- Critical - Observed interior of microwave soiled. **Warning**
- Observed nonfood-grade containers used for food storage. During prep, cardboard box used to store tortillas **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over raw vegetables, cookline drawers **Corrected On-Site** **Warning**
- Observed toothbrush, first aid items stored in dry storage. **Corrected On-Site** **Warning**
- Critical - Observed unlabeled chemical spray bottles. **Warning**
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken at 131-148F. Returned to stove to reach 165F. **Warning**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). **Warning**
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12/7/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-22-1 Observed floor area covered with standing water, floor not sloped properly, under dish machine
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Outside
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8/21/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Outside
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding PHFs at 50-55F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Hand wash sink lacking proper hand drying provisions. Employee restroom
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Critical - Hand wash sink lacking proper hand drying provisions. dish area Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Employee restroom
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed employee failed to wash hands when changing/putting on gloves
- Critical - Observed employee visibly chewing while getting chips, drinks
- Critical - Observed encrusted material on can opener.
- Observed floor area covered with standing water, floor not sloped properly, under dish machine
- Critical - Observed food being cooled by nonapproved method. Beans on oven 105F, cooling for 1 hr per operator, covered in deep pan. Advised
- Observed grease accumulated on kitchen floor next to cookline handsink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense spices, cookline
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken 55F, cooked pork 50F, cheese sauce 51F, raw beef 52F, walk in cooler. Per operator, food temperatures at 42F at 9 am. All PHFs moved to freezer
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken, pork shrimp, beef and fish over vegetables, cookline drawers.
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood over sauce, walk in cooler
- Critical - Observed small flying insects in bar area.
- Critical - Observed soiled soda dispensing nozzles. bar
- Critical - Observed the accumulation of dead flies in glue traps at in center of kitchen between dining room and cookline. Improperly placed
- Critical - Observed unlabeled chemical spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/20/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured by soda boxes.
- Critical - Hand sink missing at dishwashing machine or area. This violation must be corrected by : 7/17/12.
- Critical - Hand wash sink lacking proper hand drying provisions at 2 handsinks at bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory at 2 handsinks at bar.
- Critical - No handwashing sign provided at 2 handsink used by food employees/kitchen.
- Critical - No handwashing sign provided at 2handsink used by food employees at bar.
- Critical - Observed interior of 2 microwave soiled/kitchen.
- Critical - Working containers of food removed from original container not identified by common name salt and pepper.
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7/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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