- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitizing step.
- Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chorizo sausage 69 ° F, pork 70 ° F, corrective action taken placed chorizo and pork into chest cooler and iced down. Chorizo 43 ° F, pork 42 ° F, **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. Cutting tomatoes. **Corrected On-Site** **Repeat Violation**
- High Priority - Mobile Food Dispensing Vehicle conducted food preparation, food storage or other food activity in a private home. See stop sale. Cooked ground beef. **Repeat Violation**
- High Priority - Stop Sale issued due to food originating from an unapproved source. Ground beef.
- Intermediate - Employee rinsed utensil in handwash sink. Spatula.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Repeat Violation**
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09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning** On 5/30/14- water heater on mobile, just needs to be plugged in
- Intermediate - No hot running water at three-compartment sink. **Warning** On 5/30/14- water heater on mobile, just needs to be plugged in
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5/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Salsa **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Table under grill **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Dead roaches on premises. 1 under shelving, 2 on floor by stove THIS MUST BE CORRECTED BY: April 4, 2014 **Warning**
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Floor tiles missing. **Warning**
- Basic - Food stored on floor. Water jugs, limes, **Repeat Violation** **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dish sink **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving paint peeling and barewood **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Wood supports for shelves cracked **Warning**
- Basic - Reuse of ridged single-use container. Mayonnaise container for salsa **Warning**
- Basic - Utensils in poor condition. Handle melted **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wall soiled with accumulated grease. Behind stove **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. THIS MUST BE CORRECTED BY: April 4, 2014 **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Beans THIS MUST BE CORRECTED BY: April 4, 2014 **Warning**
- 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. Taco shells **Corrected On-Site** **Warning**
- High Priority - Mobile Food Dispensing Vehicle conducted food preparation, food storage or other food activity in a private home. See stop sale. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 under three compartment sink, 2 under shelving, 1 by stove, 1 on wall by back door THIS MUST BE CORRECTED BY: April 4, 2014 **Warning**
- High Priority - Roach excrement and/or droppings present. 200 On walls and shelves THIS MUST BE CORRECTED BY: April 4, 2014 **Warning**
- High Priority - Stop Sale issued due to food originating from an unapproved source. Food taken home and stored in freezer, beef chorizo, pork, salsa, **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No hot running water at three-compartment sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **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. Book and certificate, not filled out no current training THIS MUST BE CORRECTED BY: June 3, 2014 **Warning**
- Intermediate - No soap provided at handwash sink. (Only have dish soap) **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. **Warning**
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4/3/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.broken Formica on counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored on floor. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.sour cream
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.storage shelves painted surface chipping
- Critical - Observed food stored on floor.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 7/6/11.
- 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 This violation must be corrected by : 7/6/11.
- 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 touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor.
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5/6/2011 | Routine - Food | Warning Issued |
- Floors not constructed easily cleanable. broken tile
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 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. Pro
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2/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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