- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink missing in food preparation room or area. Front counter
- Intermediate - Manager lacking proof of food manager certification.
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5/12/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Wall in disrepair. Throughout restaurant
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 56° for Moore than 4hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs 120°, chicken 97°, beef 98°, pork 84°, beans 88° for less than 4 hours
- High Priority - Presence of insects, rodents, or other pests. Maggots observed in handsink.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from each other in holding unit.
- High Priority - Roach activity present as evidenced by 10 live roaches found in kitchen.
- High Priority - Rodent activity present as evidenced by 25 plus dry rodent droppings found at front counter app 7 ft from kitchen
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Eggs observed 56° for more than 4 hours.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3-comp sink
- Intermediate - Handwash sink missing in food preparation room or area. Front counter
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/12/2014 | Routine - Food | Emergency order recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.clean knifes stored on a dirty plate in the kitchen over the three compartment sink
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Faucet/handle missing at plumbing fixture.at the hand sink in the kitchen for the cold water
- Basic - Ice scoop handle in contact with ice.plastic cup used to scoop ice handle in contact with the ice
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.in the kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live, small flying insects in food preparation area. In the back prep area where pans of ready to eat foods are not covered and are being prep and package
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw poultry in plastic bag no properly sealed next to beef
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with food.dish soap next to vinegar in the front under the counter next to the beer cooler
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cold water not provided/shut off at employee handwash sink.in the kitchen next to the three compartment sink
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook/dishwasher washing hands in the three compartment sink **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store rice that is being heated up in the microwave **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.and cardboard **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet.it is in disrepair **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
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4/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area.case of bananas **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.over prep table in the kitchen **Warning**
- Basic - Equipment and utensils not rinsed between washing and sanitizing. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.rice scoop in the back **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris.the one in the kitchen **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store rice that is being heated up in the microwave **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.and cardboard **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Employee washed hands with cold water. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Spoons used to stir the food **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet.it is in disrepair **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.in the kitchen **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.for storing dirty dished **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No cleaning agent provided in wash compartment of sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in the bathroom used by the employee **Warning**
- Intermediate - No soap provided at handwash sink.in the kitchen **Warning**
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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4/11/2013 | Routine - Food | Warning Issued |
- Observed buildup of slime in the interior of ice machine.
- Observed encrusted, soiled material on slicer.
- Observed raw animal food stored over cooked food.raw beef and chicken over cooked beef
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4/8/2013 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- 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 buildup of slime in the interior of ice machine.
- Observed dumpster overflowing garbage.
- Critical - Observed encrusted, soiled material on slicer.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed raw animal food stored over cooked food.raw beef and chicken over cooked beef
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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10/9/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Observed employee with no hair restraint.
- Observed grease accumulated under cooking equipment. OBSERVED GREASE ACCUMULATE UNDER COOKING EQUIPMENT.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed shell eggs stored at room temperature. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. OBSERVED SPOONS STORED WITH HANDLE DOWN.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. THERE WAS NO PAPER TOWEL AT HAND WASH SINK. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. OBSERVED CONTAINER FULL OF FORKS AND KNIVES ON TOP OF HAND WASH SINK. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. NO SOAP AT HAND WASH SINK ALL THROUGHOUT. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. NO SIGN IN MEN AND WOMEN RESTROOM.
- Observed clean equipment stored on floor. OBSERVED CLEAN USTENSILS ON THE FLOOR BEHIND COOLER. Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. WET TOWEL ON PREP TABLE. Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. OBSERVED THAT HAND WASH SINK IS NOT WORKING.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. MEN AND WOMEN RESTROOM.
- Critical - Handwashing cleanser lacking at handwashing lavatory. MEN AND WOMEN RESTROOM.
- Lights missing the proper shield, sleeve coatings or covers. OBSERVED SHIELD MISSING FROM THE LIGHT IN FOOD PREP AREA.
- Critical - No handwashing sign provided at a handsink used by food employees. MEN AND WOMEN RESTROOM.
- No plan review submitted and renovations in progress. OBSERVED MAJOR OBSERVATION WAS DONE.MORE SPACE WAS OPEN IN THE FRONT ARREA. This violation must be corrected by : 8-12-11.
- Observed food debris accumulated on kitchen floor. OBSERVED TRASH AND OTHER DEBRIS UNDER THE COUNTER.
- Observed single-service articles stored without protection from contamination. OBSERVED SERVING PLATES UNWRAPPED AND STORED UNDER THE COUNTER. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/13/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical. No handwashing sign provided at a handsink used by food employees. MEN AND WOMEN RESTROOM.
- Critical. Handwashing cleanser lacking at handwashing lavatory. MEN AND WOMEN RESTROOM.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 36-11-1 Floors not maintained smooth and durable. MISSING TILE IN KITCHEN
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5/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored on floor. BOX OF PLANTIN ON THE FLOOR 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. OBSERVED BOWL IN COOKING RICE. Corrected On Site.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing. IN KITCHEN
- Observed employee with no hair restraint.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. GARBAGE IN FRONT OF HANDWASHING SINK Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. AT HANDWASHING SINK IN THE KITCHEN
- Floors not maintained smooth and durable. MISSING TILE IN KITCHEN
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 : 5-5-10.
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3/5/2010 | 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.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in an improper manner. CHICKEN & FISH IN SINK NOT UNDER RUNNING WATER
- Critical. Observed food stored on floor. BAG ON FLOOR
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed single-service items stored on floor.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed hole in ceiling.
- Lights missing the proper shield, sleeve coatings or covers.
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7/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/15/2008 | Routine - Food | Inspection Completed - No Further Action |
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