- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored on floor. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall in disrepair. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Dead roaches on premises.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.lid for reach in freezer in the back
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- 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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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.owner dump all items that was out of temperature **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.item that was being cool was covered rice and plant food **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2012 | 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.
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed wall soiled with accumulated grease.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BEANS 111 DEGREE AND RICE 106 DEGREE. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. GASKET IN REACH IN FREEZER IS BROKEN.
- Observed walk-in cooler gasket torn/in disrepair. REACH IN FREEZER.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/7/2010 | 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. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 55, stew 56. Corrected On Site.
- Critical. Food not cooked to 145 degrees Fahrenheit or above. rice in bain marie Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. OBSERVED NO HAND WASHING SING FRONT.
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2/25/2010 | 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. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed interior of microwave soiled.
- Critical. Observed dead roaches on premises. 2 DEAD ROACH
- Observed wall soiled with accumulated food debris.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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