- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 103°F on prep table by cookline, beans voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked chicken in reachin cooler across from cookline, and raw shrimp over cooked chicken in reachin cooler in back prep area. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb on mop sink. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
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09/24/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handsink missing from cookline. **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink in kitchen used as prep sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by cookline. **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. **Warning**
- Intermediate - No soap provided at handwash sink by cookline **Warning**
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6/16/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/12/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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5/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food - shrimp , fish thawed in standing water. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Employee used handwash sink as a dump sink. Back handsink used as dump sink **Corrected On-Site** **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen **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. **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**
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2/14/2014 | Routine - Food | Administrative complaint recommended |
- 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. **Warning** time extended till 9/25/2013. On callback 09/28/13 observed no proof of employee training.
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9/27/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. **Warning** time extended till 9/25/2013.
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7/25/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw beef then corn tortillas with bare hands ( tortillas to be cooked with each order).Employee reeducate on proper glove usage. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage cheese onions, shrimp, etc at 54°F in small reachin cooler across from cook line. Ambient temperature of cooler 54°F. All TCS foods placed in unit at 10:00am and are being moved to working unit or on ice for rapid cooldown and cold holding. Corrective action taken. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of 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. The two main reachin coolers across from cook line are not maintaining proper minimum temperature. Smaller of the two coolers ambient is 54°F, the other ambient is 48°F in bottom of unit. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handsink at end of cook line, broke on Friday and will be reinstalled by today 07/22/2013 as per management .( handsink to be installed is on site in back by restroom.) **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing. Handsink in back kitchen used to washout intestines, corrected on site , intestines moved to a different sink for washing. **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. **Warning**
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7/22/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, tomatoes , onions etc in longer reachin cooler across from cookline at 47-49?F, ambient temperature 47?F. All potentially hazardous food moved to other coolers until the unit can ain't an 41?F or below. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauce in reachin cooler. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Longer on two reachin coolers across from cookline ambient temperature at 47?F, corrective action taken cooler cold setting turned from 7 to 9 , and all potentially hazardous food moved to other coolers near by. Keep cooler empty of all potentially hazardous food until unit can maintain 41?F or below. Fax repair report if needed to Fort Myers district office.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink by 3 compartment sink used as prep/ dump sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink. **Corrected On-Site**
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink by cookline lacking proper hand drying provisions. Corrected On Site.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoop handle touching product in flour bin. Corrected On Site.
- 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 - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premises .
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean utensils stored between equipment and wall Knife behind prep sink and wall.. Corrected On Site.
- Critical - Employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touching cut mes with bare hands . Corrected On Site.
- Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit. Refriedbeans on stove being hot held at 130F. Corrected On Site.
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4/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 2/8/12.
- Critical - Hand sink missing at dishwashing machine or area. Establishment has removed a handsink without replacing it at time of inspection . This violation must be corrected by : 2/8/12. This violation must be corrected by : 12/9/12.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 2/8/12.
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 2/8/12.
- No plan review submitted and renovations in progress. Establishment added barrier to kitchen in front on reachincoolers across from cookline, also handsink by cookline has been temporarily removed . Establishment must contact plan review about changes. This violation must be corrected by : 2/8/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table . Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees put gloves on and changed gloves without washing hands between.
- Critical - Observed food being cooled by nonapproved method. Refried Beans sitting on counter at 120F. Corrected On Site. Beans reheated.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in kitchen used for other purposes , used to hold pots and rinse rags and drain foods Corrected On Site.
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12/8/2011 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands first. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink used to hold hard tortillas . Corrected On Site.
- Observed leaking pipe at plumbing fixture. Under handsink in kitchen pipe has leak.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef and eggs over cheese, tomatoes, and margarin in reachincooler beside grittle . Corrected On Site.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - NO cold water at handsink by grittle - COS.
- Critical - Open beverage container on food prep table - COS.
- Critical - Raw chicken over cooked beef in ric across from grittle, repeat - COS.
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7/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands .
- Critical - Observed raw animal food stored over cooked food. Raw Chicken over cooked beef in reachin across from stove.
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4/14/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premises .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soup and intestines at 44F, coolers functioning properly, other foods in temperature.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pig intestines made yesterday at 44F in reachincooler . Intestines are In large deep pan.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. In 3compartment sink quaternary sanitizer at 0ppm.
- Critical. Hot water not provided/shut off at employee hand wash sink by stove. Corrected On Site.
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1/14/2011 | Routine - Food | Inspection Completed - No Further Action |
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