- Basic - Gaskets/seals on reach-in cooler in poor repair: three-door unit. // Upon callback inspection 10/22/14, observed same conditions. // During callback inspection 11/3/14, observed same conditions.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** // Upon callback inspection 10/22/14, observed employee change gloves without washing hands (Corrected on-site). // During callback inspection 11/3/14, observed one employee put on gloves with no handwash. (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: all prepared foods (chicken, pork, beef, tamales, etc.). // // Upon callback inspection 10/22/14, observed same conditions. // During callback inspection 11/3/14, observed same conditions.
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11/03/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. // Upon callback inspection 10/22/14, observed same conditions.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. // Upon callback inspection 10/22/14, observed one drink with no lid and straw (Corrected on-site).
- Basic - Gaskets/seals on reach-in cooler in poor repair: three-door unit. // Upon callback inspection 10/22/14, observed same conditions.
- Basic - Interior of microwave soiled with encrusted food debris. // Upon callback inspection 10/22/14, observed same conditions.
- Basic - Soil residue build-up on nonfood-contact surface: exterior doors of reach-in coolers and reach-in freezers, bulk rice, spice containers. // Upon callback inspection 10/22/14, observed same conditions.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** // Upon callback inspection 10/22/14, observed employee change gloves without washing hands (Corrected on-site).
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: shell eggs 42°, chicken 44°, pork 45°, sour cream 44°, salsa verde 45°, salsa 44° (operator called repairman, arrived during inspection). // Upon callback inspection 10/22/14, observed same conditions: chicken 42°, sour cream 44°, pork 45°, beef 44°, salsa verde 46°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: cooked steak 52°, unable to determine how long product has been out of temp. Operator disposed of product. // Upon callback inspection 10/22/14, observed cooked ground beef 49°, covered, made yesterday / refried beans 50°, covered, made yesterday. Operator disposed of products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches: yellow salsa in sour cream container. Moved to third pan and placed in reach-in freezer. // Upon callback inspection 10/22/14, observed cooked ground beef 49°, covered, made yesterday / refried beans 50°, covered, made yesterday. Chicken tamales 73°, made this morning, have been sitting at room temp for more than four hours. Operator disposed of products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling: containers of cooked pork, chicken, beef covered while cooling in reach-in cooler. Covers removed. **Corrected On-Site** // Upon callback inspection 10/22/14, observed cooked ground beef 49°, covered, made yesterday / refried beans 50°, covered, made yesterday. Operator disposed of products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked: all prepared foods (chicken, pork, beef, tamales, etc.). // // Upon callback inspection 10/22/14, observed same conditions.
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10/22/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tiles in disrepair: select tiles in kitchen, food prep area.
- Basic - Ceiling tiles missing: select tiles in kitchen, food prep area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Gaskets/seals on reach-in cooler in poor repair: three-door unit.
- Basic - Grease/food debris accumulated under cooking equipment.
- Basic - Ice buildup in reach-in freezer: all.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface: exterior doors of reach-in coolers and reach-in freezers, bulk rice, spice containers.
- Basic - Soiled reach-in cooler gaskets: all.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: shell eggs 42°, chicken 44°, pork 45°, sour cream 44°, salsa verde 45°, salsa 44° (operator called repairman, arrived during inspection).
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler: shell eggs over ready-to-eat chicken, pork, beef, salsa. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: raw chicken over cooked chicarrones and tamales. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse: cooked steak 52°, unable to determine how long product has been out of temp. Operator disposed of product.
- Intermediate - Handwash sink not accessible for employee use due to items stored in and on the sink: bucket of water, pans of cooling food. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches: yellow salsa in sour cream container. Moved to third pan and placed in reach-in freezer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling: containers of cooked pork, chicken, beef covered while cooling in reach-in cooler. Covers removed. **Corrected On-Site**
- Intermediate - Reach-in cooler 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° or colder: main three-door unit. Inspector's ambient thermometer read 50°. Repairman arrived during inspection. **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: all prepared foods (chicken, pork, beef, tamales, etc.).
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10/17/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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07/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in rear of kitchen in disrepair. **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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5/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Ceiling tile in rear of kitchen in disrepair. **Warning**
- Basic - Exterior doors (2) in rear of kitchen has a gap at the threshold that opens to the outside. **Warning**
- High Priority - Employee touching ready-to-eat food (tacos) 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** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **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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3/26/2014 | Routine - Food | Warning Issued |
- Intermediate - Manager lacking proof of food manager certification.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (onions) stored on floor in rear of kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink at cookline. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/1/2013 | Routine - Food | Call Back - Complied |
- Critical - HAND WASH SINK AT COOKLINE LACKING PROPER HAND DRYING PROVISION.
- OBSERVED CEILING TILES IN DISREPAIR.
- Critical - OBSERVED EXPIRED FOOD MANAGER CERTIFICATION.
- Critical - OBSERVED RAW ANIMAL FOOD (EGGS) STORED OVER READY TO EAT FOOD (SOUR CREAM) IN COOKLINE COOLER.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (54F).
- Critical - Hot water not provided/shut off at employee hand wash sink at cookline.
- 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 - Observed expired Food Manager Certification.
- Critical - Observed food employee touching ready-to-eat food (parsley) with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed potentially hazardous food (ham) cold held at greater than 41 degrees Fahrenheit (54F). Corrected On Site.
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4/3/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink at cookline.
- Critical - Hand wash sink at cookline lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing sink at cookline.
- Critical - Hot water not provided/shut off at employee hand wash sink at cookline.
- 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
- Critical - Observed food employee touching ready-to-eat food (pork) with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed leaking pipe at plumbing fixture at cookline handsink.
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9/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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 - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed leaking pipe at handsink.
- Critical - Observed potentially hazardous food cold (pork) held at greater than 41 degrees Fahrenheit (48F). Corrected On Site.
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2/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (juice).
- Critical. Observed uncovered/stacked pans of food (chicken) in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed leaking faucet at handwash sink.
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8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food (beef) not held at 135 degrees Fahrenheit or above (115F). Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food (chips) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. No handwashing sign provided at handsink in restroom.
- Critical. Observed missing hood filters. For reporting purposes only.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food (beef) not held at 135 degrees Fahrenheit or above (124F). Corrected On Site.
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (sauce) in cookline cooler.
- In-use utensil not stored with handle above the top of potentially hazardous food (pork) and the container. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed hot water fixture at handsink in rear of kitchen in disrepair.
- Critical. No handwashing sign provided at a handsink in restroom.
- Critical. Portable K class fire extinguisher not fully charged. For reporting purposes only.
- Carbon dioxide/helium tank not adequately secured.
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1/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food (beef) cold held at greater than 41 degrees Fahrenheit (45F), but for less than four hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (45F). Operator instructed to adjust and monitor unit. Corrected On Site.
- Critical. Portable k class fire extinguisher missing from designated location. For reporting purposes only. Operator states extinguisher is being recharged.
- Critical. Portable ABC 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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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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