- Basic - Food stored on floor. Jug of oil in kitchen, bucket of raw beef and steel bowl of meat in walk-in cooler. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in Split peas, rice and sugar. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door low boy. **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Container of medicine improperly stored. On shelf with utensils **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Shell eggs, facility opens at 7, must discard any remaining at 11 am.
- Intermediate - Spray bottle containing toxic substance not labeled. Bluish liquid under hand sink in kitchen, label worn off.
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Food stored on floor. Jugs of oil in kitchen, bowls of raw chicken in walk in cooler.
- Basic - Hole in wall. Inside rear door.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door lowboy on cookline
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door low boy
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator called supplier and is going to fax paperwork, keep on file, if change suppliers, ensure fish that could be undercooked has gone through parasite destruction.
- High Priority - Toxic substance/chemical stored by or with single-service items. Comet cleanser by single use gloves **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside and doors of the dishmachine.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cup and lids. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Equipment in poor repair. Found two door lowboy running 50°, operator moved or placed product on ice and called repairman. Do not use unit until it can maintain products at or below 41°
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Split pea, rice and flour **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door low boy.
- Basic - Thawing food stored in sink next to employee dish washing. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Wall in disrepair. By kitchen door and behind toaster on cook line.
- 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 - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched apron.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Gravy out on counter at 122° when checked **Corrected On-Site**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside and outside of the dishmachine.
- Basic - Cloth used as a food-contact surface. Covering food in walk in cooler tzaiki sauce **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour and split pea buckets **Corrected On-Site**
- Basic - Packaged food has no English labeling. Flour, corn meal, rice buckets **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Vacuum breaker missing at hose bibb at coiled hose at 3 bay sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.rear door **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area. Aluminum containers are on the floor in dry storage
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.there is dust on vent above coffee grinder
- Basic - Employee personal items stored in or above a food preparation area.There is a purse on the food shelf
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets are on equipment in storage
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.server has thumb ring doing prep
- Basic - Equipment in poor repair.handsink soap dispenser is dirty in kitchen
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dusty fan in walk in cooler
- Basic - Hole in ceiling.There is a hole around electrical wiring going into ceiling
- Basic - Hole in wall.There is a hole under air conditioning unit in prep
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.there is a large gap above the rear outside door
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.There is unsealed concrete in storage area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.wiping cloths.Corrected on site
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.There is pork patties in cardboard lid from a tomato box
- High Priority - Raw animal food stored over ready-to-eat food.Raw ground beef a over ready to eat cooked vegetables **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.There is raw pork over raw fish in the freezer
- 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 - Water filter not changed according to manufacturerys instructions.
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2/14/2013 | Routine - Food | Warning Issued |
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils.soda on line
- Critical - Observed expired Food Manager Certification.tony
- Critical - Observed food employee touching ready-to-eat food with their bare hands .lettuce
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.knife container in west prep area
- Critical - Observed hand wash sink used for purpose other than washing hands.storing scrubbies
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.scoop in corn meal
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter wait station
- Critical - Observed raw animal food stored over ready-to-eat food.liver over green beans in freezer
- Critical - Observed raw animal food stored over ready-to-eat food.raw cod over precooked chicken
- Critical - Observed raw animal food stored over ready-to-eat food.raw fish over ice cream on line freezer
- Observed residue build-up on nonfood-contact surface.dish area
- Observed residue build-up on nonfood-contact surface.rear door
- Observed reuse of single-service articles.Observed egg crates in use to store fry pans . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.pudding,spinach pie and potatos in walk in
- 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.on ground
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.spinach pie,pudding
- Wet wiping cloth not stored in sanitizing solution between uses.line
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36 Several cracked/broken tiles by 3 compartment sink./ extended to next unannounced waiting to see if lease is going to be extened
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6/5/2012 | Routine - Food | Call Back - Complied |
- Observed employee with ineffective hair restraint.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- All walls kitchen soiled moderate/heavy grease.
- Aluminum foil utilized as a shelf cover by 3 compartment sink.
- C/O 2 tanks not properly secured waite station
- Critical - Chef not washing hands after cracking whole shell eggs and then using clean utensils.
- Chef touching toast with bare hands C/O/S.
- Creamers that need refrigeration re-served to customers.
- Critical - Degreaser cleaner bottle not labeled.
- Dented cans of mashed potatoes-stop sale.
- Floors food debris grease moderate to heavy under all equipment.
- Heavy grease on side of fryers
- Knife stored in between wall and cutting board - not utilizing for food only cleaning C/O/S
- No ambient thermometers in tall reach in cooler or salad cooler.
- No date marking on deli meats.
- Critical - No employee handwash sign in woman's restroom.
- Raw pork stored over deli meat walk-in-cooler C/O/S- stored properly.
- Sausage gravy on cooks line at 116*F- had chef reheat to 165*F- took temp 186*F- C/O/S.
- Several cracked/broken tiles by 3 compartment sink.
- Single service containers stored on floor.
- Critical - Slicer not being cleaned after each use (between slicing different deli meats/cheese).
- Uncovered water and tea pitchers not protected from contamination by front cashiers C/O/S-moved.
- Utilizing knife block
- Utilizing time marking - not properly marking product. C/O/S
- Wet wiping cloths not properly stored in sanitizer
- Whole shell eggs at 81*F - no time marking will discard at 1:00 p.m.
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4/9/2012 | Routine - Food | Warning Issued |
- 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. Observed two employees with expired training certificates.
- Critical - Observed handsink used for purposes other than the designated use.Cook's hand sink blocked,used for storing of onions in container. Corrected On Site.
- Critical - Observed soil buildup on sliding door of ice bin. Corrected On Site.
- Observed wall tile in disrepair with hole above prep sink in cooking room..
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.Form completed for raw shell eggs at cook line.
- Critical - Required consumer advisory for raw/undercooked animal food not provided for creamy greek dressing made with raw eggs in not so designated on menu. Corrected On Site.
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11/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook observed touching french fries with bare hands. Corrected On Site.Washed hands put gloves on.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Soups cooling in deep covered containers in walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Liquid cracked eggs 76 DEGREES F at cook line.STOP SALE AFTER 4 HOURS.
- Observed residue build-up on shelves above coolng shelf in walk in cooler.
- Observed single-service items stored on floor in hallway by waitress station .
- Critical - Observed uncovered food in holding unit/dry storage area,cooked potatoes,rice pudding,mousaka and spinach pie.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Pancake mix made this morning noted 77 DEGREES F after 4 hours at cook line.STOP SALE.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked;for rice pudding,spinach pie and mousaka.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Dhell eggs noted at 67 DEGREES F at cook line.No time marked on flat of eggs.Must discard after 4 hours.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employees with no hair restraint preparig/cooking food.
- Observed moderate build-up of grease onfilters in hood.
- Observed build-up of food debris, dust or dirt on metal food storage shelves in walk in cooler.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked for rice pudding,mousaka and spinach pie. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Milk 44 degrees Farenheit in waitress refrigerator overnight. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cooked chicken and rice soup cooled in deep pot that was made yesterday was found at 44-45 degrees Farenheit in walkin cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures;waitress refrigerator.
- Observed build-up of food debris, dust or dirt on metal shelves in walk in cooler.
- Observed attached equipment,a/c unit soiled with accumulated dust on wall in front cooking/prep area.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items labeled and used properly
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2/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.Rolls stored adjacent to raw chicken in walkin cooler. Corrected On Site.
- Critical. Observed raw animal food [chicken] stored over cooked food [rice] in walkin cooler. Corrected On Site.
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7/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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