- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gyro meat 47f. Corrective action, item moved to freeze.
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Gyro meat 50f. Corrective action: Item placed in freezer.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Required employee training expired for some 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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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 28-09-1 Observed mobile food dispensing vehicle disposing liquid waste improperly. Draining into bucket in parking lot. Unit has no holding tank for waste water.
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2/22/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed mobile food dispensing vehicle disposing liquid waste improperly. Draining into bucket in parking lot. Unit has no holding tank for waste water.
- Critical - Observed toxic item improperly stored in handsink. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle. Cleaner.
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2/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/8/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham, hot dogs, cheese, tzaziki, reach in cooler.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses at 47F, ham at 45F, hot dogs at 45F in reach in cooler. Advised to store outside of tupperware containers. on callback inspection: hot dogs, 54F; ham, 50F; cheese, 52F.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
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6/23/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed mobile food dispensing vehicle disposing liquid waste improperly. Dispensing onto ground.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheeses at 47F, ham at 45F, hot dogs at 45F in reach in cooler. Advised to store outside of tupperware containers.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham, hot dogs, cheese, tzaziki, reach in cooler.
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6/22/2011 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No thermometer provided to measure temperature of food product. Thermometer is broken.
- Critical - Water pressure lacking at fixtures that require the use of water. Corrected On Site.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Water source safe, hot and cold under pressure
- Critical. Sewage and waste water disposed properly
- Plumbing installed and maintained
- Critical. Electrical wiring - adequate, good repair
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8/26/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Gyros 51F and cooked plant foods 47F. Corrective action, items placed in freezer.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed live flies in kitchen.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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5/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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