- Basic - Cutting board has cut marks and is no longer cleanable.
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07/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Food stored on floor.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked pork cool overnight found at 62° , cooked bean cool overnight found at 64°
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Roach activity present as evidenced by 11 live roaches found by the dishwasher machine in the preparation area.
- 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. Ham
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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07/18/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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5/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Dead roaches on premises.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing soiled apron.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wall soiled with accumulated food debris. Walk in cooler
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 46°
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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4/28/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease. Outside hood.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Ceiling tile missing.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Black beans cooked yesterday around 5 PM found at 80 f. Today 5/30/13 food (cooked beans prepared on 5/29/13) were found at 80 f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed food (cooked beans) from 5/29/13 at 80 f.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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10/2/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Black beans cooked yesterday around 5 PM found at 80 f. Today 5/30/13 food (cooked beans prepared on 5/29/13) were found at 80° f
- High Priority - Raw animal food stored over cooked food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed food (cooked beans) from 5/29/13 at 80° f.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
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5/30/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling soiled with accumulated grease.
- 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. **Corrected On-Site**
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee wearing soiled apron.
- Basic - Food stored on floor.
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products.
- Basic - Grease accumulated on kitchen floor.
- Basic - Soil residue build-up on nonfood-contact surface. Walk in freezer.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood 57? f at service line.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Black beans cooked yesterday around 5 PM found at 80? f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 109? f.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior and exterior of the ice machine.
- Intermediate - Certified food manager fails to exhibit active managerial control. Failed to monitor proper hygiene in employees.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Cleaning wiping towels.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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. Certificates were shown last inspection, but manager couldn't find them.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
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3/27/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler by door to steam tables.
- Critical - Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical - Violation: 08B-05-1 Observed employees using same utensil to handle raw and cooked product.
- Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Violation: 12A-18-1 Observed employee dry hands on clothes/apron.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-16-1 Observed soiled reach-in cooler shelves.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt in walkin cooler.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back door
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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10/16/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler by door to steam tables.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. pastry warmer
- Critical - License expired within 30 days after expiration date.
- Critical - No conspicuously located thermometer in holding unit. pastry warmer
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt in walkin cooler.
- Critical - Observed employee dry hands on clothes/apron.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed employees using same utensil to handle raw and cooked product.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- 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. chicken at 48 degrees beef 49 degrees ham 51 degrees found at reach in cooler by door to steam tables.
- 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.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated grease.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. ham pastry 111 degrees, pastelitos 116 degrees
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/10/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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1/11/2012 | Routine - Food | Administrative complaint recommended |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical - Working containers of food removed from original container not identified by common name.
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed gaskets with slimy/mold-like build-up.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Wet mop not hung to dry.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed gaskets with slimy/mold-like build-up.
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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 : 12/08/09.
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10/26/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed shellfish received from unapproved/unlisted shipper.LOBSTERS
- Critical. Observed food with mold-like growth.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.LOBSTERS AND OTHERS
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CHEESE , HAM REACH IN
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.HAM CROQUETAS
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/09/09.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area. DIRTY PANS SEATING ON TOP OF PORK
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ICE SCOOP
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.PAINT BRUSH
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. MEAT TOOL
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed inside/outside of dumpster not clean.
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen.2 FLIES
- Observed floor area(s) covered with standing water.
- Critical. Observed toxic item stored by utensils.OIL CAN
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- 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 : 12/08/09.
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10/8/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/27/2009 | Routine - Food | Warning Issued |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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