- Basic - Ceiling in disrepair. / whole kitchen. **Warning** / fixed most of the ceiling tiles during callback inspection, still some ceiling tiles need to be replace.
- Intermediate - Reach-in cooler shelves soiled with food debris. / all reach in coolers in kitchen. **Warning**
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6/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. / foam bowl used for salsa / walk in cooler / **Warning**
- Basic - Build-up of grease on nonfood-contact surface. / stove. **Warning**
- Basic - Ceiling in disrepair. / whole kitchen. **Warning**
- Basic - Ceiling soiled with accumulated dust. **Warning**
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. / cook was chewing gum during inspection. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. / female employees wearing a watch and bracelet while preparing food. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. / throughout kitchen. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored in dry storage area not covered. / a container of flour. **Warning**
- Basic - Food stored on floor. / a bag of beans on wet kitchen floor / **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / above 3 sink . **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / all reach in coolers in kitchen. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / for yellow rice. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. / reach in cooler across from cook line. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. / a container of flour on dry storage rack / **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / ranges 42-46F / reach in cooler across from cook line / raw chicken 45F, raw beef 46F, raw fish 45F, tomatoes 45F, lettuce 46F, hot dogs 42F. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / green salsa 56F / walk in cooler overnight. **Warning**
- 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. / green salsa 56F / overnight walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw fish over cheese / glass cooler / **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw fish, raw chicken over raw fish / **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / under prep table / **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. / front ice cream station. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. / kitchen hand sink blocked by dirty pans, containers / **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / all reach in coolers in kitchen. **Warning**
- 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 degrees Fahrenheit or colder. All TCS ranges from 42-46F / across from cook line. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. / all reach in coolers in kitchen. **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**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. / hand sink by ice cream station. **Warning**
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6/2/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. / glass cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. / blue cutting board. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. / hand sink / front counter by the bar.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / above prep area / kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. / front counter by the bar. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / to go bags used to store yellow rice / **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / raw beef at 45F, raw shrimp at 42F, tomatoes at 43F / operator stated that cooler was opened many times for food preparation in the morning / product was iced.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / milk at 52F / bar cooler / operator stated that product was out for food preparation / product was iced.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / lettuce at 45F / made table across from cook line / product was iced.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw meats over sauces / cooler near exit door / **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw shrimp / **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / glass cooler.
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. / cooked peppers.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / a box of vegetables / **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. / make table.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor. / an open bag of rice / **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / walk in cooler.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / reach in cooler / **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Working containers of food removed from original container not identified by common name. / fruit bar prep room / **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. / raw fish over cooked beef / reach in cooler / **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw beef at 45F / make table across from cook line / moved to reach in freezer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / make table and glass cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / front counter.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked pork made 2 days ago / reach in cooler.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / potatoes. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Food stored in dry storage area not covered. / flour.
- Basic - No handwashing sign provided at a hand sink used by food employees. / front counter. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. / kitchen. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / cheese at 45F / make table across from cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / chicken on stove at 128F / product was reheated to 165F. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw beef over raw shrimp. **Corrected On-Site**
- Intermediate - Packaged food not labeled as specified by law. / fruit bar / front.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / glass reach in cooler ambient temperature at 47F / all PHF moved to another cooler / This violation must be corrected by : 10-9-12.
- Critical - Cold water not provided/shut off at employee handwash sink. / near ice cream station.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / bar.
- Observed attached equipment soiled with accumulated dust. / walk in cooler fan.
- Observed build-up of grease on nonfood-contact surface. / grill.
- Observed build-up of grease on nonfood-contact surface. / stove.
- Observed floor area(s) covered with standing water. / outside exit door.
- Observed food debris accumulated on kitchen floor. / kitchen floor.
- Critical - Observed food stored on floor. / oil carton on kitchen floor / Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. / observed food in handsink / kitchen.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / small reach in cooler across from cookline.
- Observed personal care item stored on dry storage rack over spices.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / butter at 52F / less than 4 hours / product moved to reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / milk at 45F / reach in cooler / product moved to reach in freezer / temperature rechecked at 40F / Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw chicken over cooked beef / reach in cooler / Corrected On Site.
- Observed residue build-up on nonfood-contact surface. / handsink faucet / kitchen.
- Observed residue build-up on nonfood-contact surface. / on the side of reach in freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / soup at 128F / prep table / product was reheated to 174F / Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. / yellow rice at 128F / buffet line / product was discarded / Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. / a cup with white substance on prep table.
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10/8/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Backflow missing at mop sink
- Critical - Beans in RIC made 2 days ago with no label
- Ceiling tile missing / disrepair / kitchen
- Cheese at 50F, shrimp at 50F, salsa 54F, milk at 58F / RIC / glass.
- Chicken wings at 131F, ground beef at 133F, fried fish at 116F, cut melon at 53F, buffet bar, product was discarded.
- Chicken wings at 82F / cooling 3 hours
- Cutting boards grooved
- Critical - Exit door hot self-closing completely
- Knife stored in crevice sink
- No choking poster posted
- Critical - No handwash sign at bar handsink
- Critical - No hot water in hand sink - women and mens restroom
- No parasite destruction provided. Restaurant saving ceviche with raw fish.
- Critical - No soap at bar handsink
- Critical - No thermoter inside RIC
- Critical - Observed air freshener on condiment table
- Observed dumpster lid open
- Observed dusty WIC fan
- Observed employee's purse and shirt on food shelf
- Critical - Observed employee's water on shelf w/food
- Critical - Observed food preparer wearing watches
- Observed grease build up outside equipment
- Observed hood filter with gap
- Critical - Observed male employee chewing gum
- Observed raw beef over beans RIC
- Critical - Observed soiled blender
- Critical - Observed soiled gaskets / prep cooler
- Observed standing water on floor outside
- Observed unwashed vegetable over tortilla chips WIC
- Observed wiping clothes on prep table
- Oil carton on floor
- Critical - Prep cooler cannot maintain temperature at 41F or below
- Critical - RIC / glass / cannot maintain temp at 41F or below
- Raw beef at 53F WIC
- Salsa at 50F / RIC
- Sausage at 48F raw chicken at 48F, shelleggs at 68F prep cooler
- Single-service utensils not stored in same direction
- Standing water on floor / RIC
- Tortilla chips stored with grocery bags
- Utensils stored in dirty container.
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6/6/2012 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. / 50ppm / 3 bay sink / Corrected On Site.
- Critical - Food not cooked to 145 degrees Fahrenheit or above. / observed soup at 128F / kitchen / product was reheated.
- Critical - Handwash sink not accessible for employee use at all times. / prep area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / prep area.
- Observed ceiling in disrepair. / kitchen.
- Observed floor area(s) covered with standing water. / back door.
- Critical - Observed food stored in ice used for drinks. / milk products / prep area / Corrected On Site.
- Critical - Observed food stored on floor. / observed oil carton on kitchen floor.
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / across from cookline.
- Observed hole in wall. / kitchen / near 3 bay sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / rice scoop / steam table / kitchen.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. / ice cream scoop / front counter.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / glass cooler.
- Observed personal care item stored with food. / observed employee's jacket and cell phones on dry storage rack.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed pasta salad at 46F, melon at 47F / buffet line / product was iced.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed seafood storec over cooked vegetables / reach in cooler / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / ice bucket not covered / bar.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. / kitchen
- 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. / kitchen
- Wet wiping cloth not stored in sanitizing solution between uses. / front counter.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Hand wash sink lacking proper hand drying provisions. / by mop sink storage room
- Critical - Handwash sink not accessible for employee use at all times. / dirty dishes stored in front of hand sink / kitchen Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. / hand sink in kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink. / bar, men's restroom, 2 women's restroom, hand sink by ice cream counter
- Lights missing the proper shield, sleeve coatings or covers. / kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / throughout the kitchen
- Observed build-up of mold-like substance on surface of nonfood-contact surface. / walk in cooler
- Observed ceiling in disrepair. / observed 3 ceiling tile iin kitchen / 2 ceiling tiles in dry storage area with damage
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. / employees in kitchen
- Critical - Observed food employee handling lemons/ready-to-eat food [cutting lomons] with their bare hands at the bar and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits./ glass door cooler
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / kitchen
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / beef stored on top of shrimp / reach in cooler / kitchen
- Critical - Observed interior of microwave soiled. Repeat Violation. / kitchen
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. / reach in cooler / kitchen
- Observed personal care item stored with food. / observed employee's handbag stored on top of clean cups / kitchen
- Critical - Observed soil buildup inside ice bin. / bar
- Critical - Observed toxic item stored by food. / observed cleaner stored next to bag of rice / under steam table
- Critical - Observed toxic item stored by food. / observed paint / stainless steel polisher stored next to the ice cream concentrate / by mop sink storage room
- Critical - Observed toxic item stored by utensils. / observed cleaners stored next to cup lids / dry storage by exit door Corrected On Site.
- Observed worn, torn and/or soiled floors/carpeting. / floor tiles by exit door
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. / employees in kitchen not wash hands when changing gloves
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7/29/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, wa 0 ppm. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, soup was 53f, product was cooked yesterday.
- Critical - Hot water not provided/shut off at employee hand wash sink, by ice cream area.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed cutting board grooved/pitted and no longer cleanable, deli unit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, beef inside reach in cooler. Corrected On Site.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook after opening coolers and getting equipment .
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable, deli unit by cook's line.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
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12/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, deli unit by cook's line.
- Food-contact surface not smooth and easily cleanable, lined with aluminum foil.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of ice cream freezer .
- Critical. Hot water not provided/shut off at employee hand wash sink, by ice cam section.
- Critical. Observed handwash sink used for purposes other than handwashing, holding equipment , by bar area.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors, men bathroom .
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees, by ice cream station .
- Critical. Handwashing cleanser lacking at handwashing lavatory, by ice cream area. Corrected On Site.
- Observed ceiling in disrepair, water damaged by kitchen area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 11-29-10. Corrected On Site. This violation must be corrected by : 11-29-10.
- 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 : 11-29-10.
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9/28/2010 | Routine - Food | Warning Issued |
- Critical. No oyster warning sign with required language provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw chicken 56degrees Fahrenheit and raw beef 55 degrees Fahrenheit, shrimp 56 degrees Fahrenheit and hot dogs 51 degrees Fahrenheit in reachin cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reachin cooler air temperature 50 degrres Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, salad reachin cooler 50 degrees Fahrenheit, only contains non hazaradous food. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, salad reachin cooler.
- Critical. Observed food stored on floor, avocadoes and plantains on floor in storage room and produce walkin cooler. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface, bottom of reachin cooler.
- Food-contact surface not smooth and easily cleanable, rusted racks in pepsi reachin cooler.
- Critical. Hot water not provided/shut off at employee hand wash sink, bar handwashing sink.
- Critical. Hand sink missing in food preparation room or area, by food warmers.
- Critical. Observed handwash sink used for purposes other than handwashing, ice cream area.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees, ice cream area handwashing sink.
- Observed hole in ceiling, above exit door outside mens restroom.
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1/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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