- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not date marked at callback
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4/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Ice scoop handle in contact with ice. Handle in ice at callback
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F, liquid eggs 52 F during routine inspection Cheese 67 F, cheese 64 F, lettuce 64 F in reach in cooler at callback Operator said was just cut
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. beans 127 F, soup 112 F Empanadas 110 F, tequenos 112 F during routine inspection Empanada 112 F, tequeno 102 F at callback
- 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. Not date marked at callback
- Intermediate - Encrusted, soiled material on slicer. Soiled at callback
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handsink located in kitchen next to 3 compartment sink was removed and has not been installed at callback
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at callback
- Intermediate - No soap provided at handwash sink. Counter No soap at callback
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. According to person in charge employees have been working for one month and a half Evelyn Gilaidi Yanedi
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Not date marked at callback
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3/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Crate with milk **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food not stored at least 6 inches off of the floor. Bags with bread
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. Counter
- 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. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Tuna salad 1 lb Operator discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F, liquid eggs 52 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. beans 127 F, soup 112 F Empanadas 110 F, tequenos 112 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- 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.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Counter
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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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1/3/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Spatula by 3 compartment sink **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 90 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 105 F, croquettes 100 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over pork **Corrected On-Site**
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall.
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food.
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2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.KITCHEN
- Critical - Handwashing cleanser lacking at handwashing lavatory.KITCHEN
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.REACH IN COOLER
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/25/2012 | 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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WaLKN IN COOLER Corrected On Site.
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Corrected On Site.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bread storage drawer
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Exhaust fan inoperable in bathroom.
- Critical. Observed container of medicine improperly stored. In food preparation aa
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10/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee dry hands on clothes/apron after washing.
- Observed employee with no hair restraint.
- Critical. Observed handwash sink used for purposes other than handwashing. using 3-compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Manager lacking proof of Food Manager Certification.
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5/11/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
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1/27/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored over pork and beef
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Scoops on top of handsink
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
- Critical. No Certified Food Manager for establishment.
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11/10/2009 | 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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