- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving in rear prep area by mixer , shelving in dishwashing area and rack near cookline. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. By mixer **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fish. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. By walkin cooler **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. By walkin cooler. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Throughout **Warning**
- Basic - Food storage containers cracked or broken. **Warning**
- Basic - Leaking pipe at plumbing fixture. AC unit leak at walkin cooler. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At front area walkin cooler. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Rusted shelving unit near back door. Broken window screen at employee restroom. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At unused cookline cooler. **Warning**
- Basic - Reuse of single-service articles. Reuse of margarine containers to store sauce at walkin cooler. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Knife handle soiled. **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken , sauces **Warning**
- Basic - Wall soiled with accumulated food debris. Throughout **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage in oil in small take out containers at 75° F at cookline under no temperature control. Time mark . Must discard food within 4 hours from leaving temperature control. Corrective action taken. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. From cleaning to food preparation without washing hands. **Corrected On-Site** **Warning**
- 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. While cutting onions for later use. Use gloves. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Chicken at 68° F at cookline under no temperature control. Place in walkin cooler. Corrective action taken **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked green bananas at 126° F . Increase heat setting. Corrective action taken. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Degreaser by sugar on shelving unit near 3 comp sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken, beans **Warning**
- Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
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5/9/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Broken window screen in restroom.
- Basic - Leaking pipe at plumbing fixture. At 3 compartment sink and at AC unit inside walkin cooler closest to kitchen entry way.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline, rear prep area, and back door area.
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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10/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fire extinguishers soiled, light switch soiled.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Throughout.
- Basic - Clean utensils or equipment stored in dirty shelving in dishwashing area.
- Basic - Equipment in poor repair. Broken window screen in restroom.
- Basic - Faucet/handle missing at plumbing fixture. At 3 compartment sink.
- Basic - Floor tiles cracked, broken or in disrepair. At Cook-line, water pooling in crevices.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hole in wall. Holes in wall by back door and by walkin cooler near kitchen entryway.
- Basic - Leaking pipe at plumbing fixture. At 3 compartment sink and at AC unit inside walkin cooler closest to kitchen entry way.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cookline, rear prep area, and back door area.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area and restroom.
- Basic - Nonfood-contact equipment in poor repair. Rusted shelving unit by back door area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef on shelving by back door.
- Basic - Reuse of single-service articles. Detergent container used to store food at walk-in cooler.
- Basic - Soil residue build-up on nonfood-contact surface. Shelving in dishwashing area heavily soiled.
- Basic - Soiled reach-in cooler gaskets. At cookline cooler.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. By dishwashing area.
- Basic - Stored food not covered in walk-in cooler. Chicken
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken wings, beans, beef, oxtail, chicken and sauces all at 45° F at walkin cooler.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Food with mold-like growth. Lemon at walkin cooler. Discarded.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food storage Shelving contaminated by rodent droppings in rear prep area. Rodent dropping observed near an onion and on top of microwave.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slam at 52° F in front counter area, held under no temperature control. Place in cooler. Must discard within 4 hours from leaving temperature control. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked green banana at 99° F on steam table. Increase heat on steam table to maintain 135° F or above at all times. Corrective action taken.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 15 fresh rodent droppings and 28 dry rodent droppings by shelving units near back door, 9 fresh rodent droppings inside clean pots in shelving near back door, 3 fresh rodent droppings near walkin cooler in rear, 5 fresh rodent droppings and 12 dry rodent droppings by microwave , 1 dry rodent dropping inside container with takeout containers, 4 fresh rodent droppings and 12 dry rodent droppings by steam table, 3 dry rodent droppings under prep table, 2 fresh rodent droppings and 4 dry rodent droppings under cookline, 2 fresh rodent droppings and 12 dry rodent droppings near walkin cooler by kitchen entry, 5 fresh rodent droppings and 54 dry rodent droppings in front counter area, 8 fresh rodent droppings and 4 dry rodent droppings in dishwashing area, 5 dry rodent droppings in front counter area on window sill, 10 dry rodent droppings in restroom, 12 fresh rodent droppings and 44 dry rodent droppings in hallway to restroom.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store pot in dishwashing area. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Unused cooler at cookline.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, beef at walkin cooler.
- Intermediate - Soil residue in food storage containers. Beans container at walkin cooler.
- Intermediate - Walk-in cooler shelves soiled with food debris. At both walkin coolers.
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10/22/2013 | Routine - Food | Emergency order recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves throughout .
- Basic - Grease and debris accumulated under cooking equipment, equipment, shelves, tables.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Walls soiled with accumulated food debris.
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3/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves throughout .
- Basic - Food stored on floor. Pork on walk in cooler floor.
- Basic - Grease and debris accumulated under cooking equipment, equipment, shelves, tables.
- Basic - Hole in wall. Kitchen near wic.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Objectionable odor in establishment. In kitchen and walk in coolers.
- Basic - Soil residue build-up on nonfood-contact surface. Walk in cooler shells encrusted.
- Basic - Soiled dry wiping cloth in use.
- Basic - Walls soiled with accumulated food debris.
- 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 - Nonfood-grade containers used for food storage y direct contact with food. Bucket/tubs.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All in all in cooler: cooked chicken 60?f, crabs.60?f, rice 72?f, fish 60?f, pork 68-70?f, chicken 70?f, sauces 60?f. Stop sale issued. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked fish at 61?f in produce walk in cooler. Stop sale issued. **Corrected On-Site**
- High Priority - Produce with mold-like growth. Cabbage, peppers in produce walk in cooler. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Walk in cooler at 58?f ambient air temperature.
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3/23/2013 | Routine - Food | Warning Issued |
- Violation: 36-12-1 Floors not constructed easily cleanable, several broken tiles throughout kitchen.
- Violation: 37-02-1 Observed hole in wall, from outside wall into bathroom and under sink in disharea.
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9/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk in cooler. Ambient air temperature 45 degrees. This violation must be corrected by : 09/20/12.
- Floors not constructed easily cleanable, several broken tiles throughout kitchen.
- Observed hole in wall, from outside wall into bathroom and under sink in disharea.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, souffle cup in picklies.
- Observed nonfood-grade containers used for food storage, storing cooked plantains in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken, beef, pork, beans, fish and rice. All food cooked and between 44 and 45 degrees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, All prepared food iin walk in cooler.
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9/19/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Traulsen 4 drawer unit. Informed operater unit may not be used until maintaining 41 degrees or below.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit, broken in reach in cooler, 4 drawer Traulsen unit.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, in crock pot.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, turkey, wings and pork,58 degrees. Corrected On Site. Employee moved to working cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair 4 drawer reach in cooler, however no food being stored at time of inspection.
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12/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions, employee restroom.
- Observed equipment in poor repair 4 drawer reach in cooler, however no food being stored at time of inspection.
- Observed equipment in poor repair, storage container torn, broken chicken wings.
- Critical - Observed expired Food Manager Certification. Expired on 7/20/11. This violation must be corrected by : 12/13/11.
- Critical - Observed food being cooled by nonapproved method, tightly covered.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, oxtail. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sauce. Corrected On Site.
- Observed nonfood-grade containers used for food storage, to go bags, reach in freezer.
- Critical - Observed potentially hazardous food thawed at room temperature, chicken. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food, eggs over crab in walk in cooler.
- Critical - Observed raw animal food stored over cooked food, raw chicken over sauce in walk in cooler.
- Observed ripped/worn tin foil used as shelf cover, prep table. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, rice 60 degrees, prep table. Corrected On Site. Employee volutarily discarded.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.
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10/12/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler drawers. This violation must be corrected by : 08/01/11. Informed management he is unable to use reach in cooler until maintaining 41 degrees or below. Cooler not turned on at time of callback, also no food in cooler.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation, backdoor.
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8/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler drawers. This violation must be corrected by : 08/01/11. Informed management he is unable to use reach in cooler until maintaining 41 degrees or below.
- Floors not maintained smooth and durable, missing tiles in front of walk in cooler #1.
- 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. This violation must be corrected by : 08/01/11.
- Observed attached equipment soiled with accumulated grease, hoods.
- Observed equipment in poor repair, shelving under prep tables, rusty.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground, mop water.
- Observed food debris accumulated on kitchen floor, food debris behind shelving by backdoor. Corrected On Site.
- Critical - Observed food stored on floor, carrots in walk in cooler #1. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor, drinks in plastic bottles.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice. Corrected On Site. Management removed bowl. Repeat Violation.
- Critical - Observed live flies in kitchen, 3.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit beef and pork in reach in cooler drawers. Corrected On Site. Management moved to hot holding. Repeat Violation.
- Observed wall in disrepair, two holes behind shelving by backdoor.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, backdoor.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, grilled onions. Corrected On Site. Management reheated. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.
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5/31/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed food being cooled by nonapproved method. observed shallow pans not used to cool bulk sauce in walkin cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walkin cooler unable to maintain temperature. will use other walkin until unit is capable of holding temperature
- Critical. Observed potentially hazardous food thawed at room temperature. Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw fish over produce
- Critical. Observed food stored on floor. observed in walkin cooler Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. observed in walkin cooler Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Floors not maintained smooth and durable. observed in walkin cooler Repeat Violation.
- Observed personal care item stored with food.
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8/31/2010 | Routine - Food | Administrative complaint recommended |
- 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.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed floor and wall junctures not coved.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/10/2010 | Routine - Food | Call Back - Complied |
- 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 : 1-23-10.
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1/25/2010 | Routine - Food | Call Back - Extension given, pending |
- Observed equipment in poor repair. observed walkin cooler floor in poor repair-rusted
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Observed walk-in cooler gasket torn/in disrepair.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed less than 1 handwash sink or number required by law for employees.
- Floors not maintained smooth and durable.
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed personal care item stored with food.
- 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 : 1-23-10.
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11/23/2009 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/28/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/22/2009 | Routine - Food | Warning Issued |
| No report available. | 1/13/2009 | Routine - Food | Administrative complaint recommended |
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