- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use at all times. **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.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.unwrapped plastic utensils under the front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On 5/2/14 found foods greater than 41°F *poultry 47°F, *beef 50°F, *pork 63°F. Call back on 5/5/14 found *beef at 56°F and *pork 47°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.reach in cooler in the front self service sauce not fully protected.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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5/5/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean equipment stored on floor.clean pot stored on the floor in the back next to the hand was sink.
- 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 - Hood soiled with accumulated grease.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.employee beverage in the reach in cooler on the cook line.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.unwrapped plastic utensils under the front counter.
- Basic - Wall soiled with accumulated food debris.on the cook line.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. After handling dirty dishes employee did not wash his hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on jeans.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On 5/2/14 found foods greater than 41°F *poultry 47°F, *beef 50°F, *pork 63°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.raw poultry not commercially package next to raw beef in the reach in freezer by the back door.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.reach in cooler in the front self service sauce not fully protected.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in the three compartment sink.
- Intermediate - Handwash sink not accessible for employee use at all times.hand wash sink in the kitchen has a big prep table in the front of it. Cooks not able to get to to wash there hands.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.front hand washing sink block.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.pork covered during the cooling process.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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5/2/2014 | Routine - Food | Warning Issued |
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than handwashing.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Inside reach in freezer
- Basic - Case of single-service articles stored on floor in dry storage area. Cups **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Wall soiled with accumulated food debris. By prep table
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser.
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6/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- No copy of latest inspection report.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. EXPIRED
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed cloth used as a food-contact surface.towel to cover tortillas
- Critical - Observed handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area.in reach in cooler
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.beef and pork by flat grill
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.sneezeguards must cover all the food
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.onions next to handsink
- Critical - Observed cloth used as a food-contact surface.to cover tortillas
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.to handle tortillas
- Critical - Observed handwash sink used for purposes other than handwashing.washing pots
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cheese
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw chiken ove sausage
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed unlabeled spray bottle.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.forks
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.beans,soups ,beef,pork
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.onion next to handsink
- Critical - No handwashing sign provided at a handsink used by food employees.bathroom
- 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 cloth used as a food-contact surface.to cover tortillas
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food being cooled by nonapproved method.plastic containers
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- 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.beans,soups ,pork,beef
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over vegies
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.bathrooms
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork 101 Corrected On Site.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.front
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. by hot water heater above food
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed food stored in a prohibited area.bathroom hallway
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed employee improperly washing hands.
- Observed clean equipment stored on floor.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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8/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/3/2009 | Routine - Food | Warning Issued |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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