- Basic - Clean utensils stored between equipment and wall. Knives **Corrected On-Site**
- Basic - Reuse of single-service articles. Buckets
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter with garlic 90 F
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One eggs broken Operator discarded
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Containers on floor
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Packaged food not labeled as specified by law. Dessert and coleslaw
- 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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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. Phone and purse **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. By freezers **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves. By plates and single service items **Warning**
- Basic - Food stored in holding unit not covered. Food in steamer not covered **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Leaking pipe at plumbing fixture. 3 compartment sink **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 70 F **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 70 F **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Picadillo 120 F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over beef **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
- Intermediate - Required employee training expired for all 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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7/30/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Medicine stored in refrigerator/cooler with food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler in back area broken, all items have been taken out of cooler and disbursed to different coolers
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit.
- Lights missing the proper shield, sleeve coatings or covers. Back part of kitchen
- Observed unnecessary items on the premise. Old empty boxes stored in kitchen area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Box of eggs observed in broken cooler removed and placed in different coolers**Corrected On-Site**
- Critical - Thermometers not calibrated according to manufacturer's specifications. **Corrected On-Site**
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- 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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6/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/12/2012 | Routine - Food | Call Back - Complied |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed build-up of grease on nonfood-contact surface.STOVE HEAVILY INCRUSTED WITH GREASE
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed ceiling soiled with accumulated grease.KITCHEN AREA
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.SHELVES
- Observed grease accumulated under cooking equipment.HEAVILY INCRUSTED WITH GREASE
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food.SAMON OVER PITA
- Observed ripped/worn PLASTIC SHEET used as shelf cover.
- Observed single-service items stored on floor.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated black debris in dishwashing area.UNDER EQUIPMENT
- Observed wall soiled with accumulated grease.
- Observed wall soiled with accumulated grease.HEAVILY INCRUSTED WITH GREASE KITCHEN AREA greater than GRILL AREA
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unapproved flood light in hood system.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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1/26/2012 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. PREP TABLE SOILED. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. OBSERVED HAM, TURKEY BREAST THAT ARE ABOVE 41 DEGREES ON PREP TABLE. Corrected On Site.
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12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed container of medicine improperly stored.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood block used for crumbing toasted bread.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over vegetables Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Many different foods kept at room temperature. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 111 degrees
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee touch bare body part then engage in food preparation without washing hands.
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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5/7/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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2/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed food stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. under cooking equipment
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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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12/3/2009 | Routine - Food | Warning Issued |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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