- Basic - Hood soiled with accumulated grease.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris, hot plate, stove top and associated equipment on the cook line
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. The license expired on 4/1/14 a renewal fee of 362.00 is due. Failure to renew the license may result in administrative actions. The establishment is expected to be closed and out of business by the 1st of June 2014.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sliced cheese 55 in the storage reach in cooler on the cook line. The manager discarded the cheese
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Flat top grill
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice not dated when held in the walk in cooler
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Wall soiled with accumulated grease.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee placed on gloves to cook and failed to wash hands
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Poultry with gyro meat and vegetables in chest freezer
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice etc, all cooked foods shall be dated
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. The display, the storage and the prep reach in coolers are not working **Warning** operator failed to get the units fixed though an additional day had been provided for compliance
- Basic - Food stored on floor. Beans, rice **Corrected On-Site** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Renewal fee of 362 is due **Admin Complaint**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 49. 50 in the prep reach in cooler **Warning** cheese 51. 55. 57.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All items held at temps of 47 or higher **Warning** all cheese 51 or higher
- Intermediate - Slicer blade soiled with old food debris. Saw blade soiled **Warning**
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6/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. The cold/hot holding equipment was incapable of maintaining foods at the required temperature do not use the equipment for the safe storage of temperature controlled foods until certain it has been repaired and functioning correctly. The display, the storage and the prep reach in coolers are not working **Warning**
- Basic - Food stored on floor. Beans, rice **Corrected On-Site** **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Renewal fee of 362 is due **Admin Complaint**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Hummus 48. Bubba Ghanoug 48 in the display reach in cooler **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 49. 50 in the prep reach in cooler **Warning**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. On the cook line **Warning**
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. 110 on the cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 51 in the storage reach in cooler **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All items held at temps of 47 or higher **Warning**
- Intermediate - Slicer blade soiled with old food debris. Saw blade soiled **Warning**
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6/4/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/4/2013 | Routine - Food | Call Back - Complied |
- 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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5/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese''s etc all 51, 56, or greater in the reach in cooler in/at customer self serve area **Warning** not in use
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In the customer self service area **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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3/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. In the walk in cooler **Corrected On-Site** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Soda bottles under the hand sink at other front counter **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Light is out **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese's etc all 51, 56, or greater in the reach in cooler in/at customer self serve area **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese yellow 54. Cheese white 58 in the reach in cooler in/at cook line. **Warning**
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Gyro 87 on the gyro machine **Warning**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. 77 on the gyro machine on the cook line **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched face multiple times while on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale. Cheese's in the reach in cooler in/at customer self service area **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In the customer self service area **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheese white and yellow **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Two cleaning compounds on the syrup boxes at the front counter **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. The reach in cooler in/at customer self service area. The reach in cooler in/at cook line table top model **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Soft cheese's, vegetable mixes etc **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At the front counter **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at the front cook line and the sink in the rear prep area **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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided form **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Hummus, Bubba Ghanoug, rice etc, all items aren't dated **Warning**
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3/11/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
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11/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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