- No Violations Were Observed
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08/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dead roaches on premises.4 dead roaches found under shelve in the kitchen under the steam table. 5 dead found in a pan on the shelve under the steam table in the kitchen. **Admin Complaint**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen hand washing sink and in the bathrooms used by the employee
- Basic - Unnecessary items on the premise.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.rice on cook line found at 64F on 3/12/14
- High Priority - Roach activity present as evidenced by live roaches found.5 live roaches found on the bottom shelf corner behind the steam table in the kitchen. **Admin Complaint**. During call back inspection on 03/13/2014 I observed 3 live roaches.
- High Priority - Toxic substance/chemical stored by or with food.drano next to onions in the back across from the walk in cooler next to a bag of onions
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink.hand washing sink next to the three compartment sink and in the bathrooms used by the employees
- 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 - Slicer blade soiled with old food debris.
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3/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of food on the floor in the walk in cooler and freezer
- Basic - Dead roaches on premises.4 dead roaches found under shelve in the kitchen under the steam table. 5 dead found in a pan on the shelve under the steam table in the kitchen. **Admin Complaint**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen hand washing sink and in the bathrooms used by the employee
- Basic - Soiled reach-in cooler gaskets.cook line
- Basic - Unnecessary items on the premise.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.rice on cook line found at 64°F on 3/12/14
- High Priority - Employee washed hands with cold water.
- High Priority - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Buckets used to store sauces in the back across from the walk in cooler
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit.80°F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw eggs next to cooked eggs
- High Priority - Roach activity present as evidenced by live roaches found.5 live roaches found on the bottom shelf corner behind the steam table in the kitchen. **Admin Complaint**
- High Priority - Toxic substance/chemical stored by or with food.drano next to onions in the back across from the walk in cooler next to a bag of onions
- 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 - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in the three compartment sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink.hand washing sink next to the three compartment sink and in the bathrooms used by the employees
- 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 - Slicer blade soiled with old food debris.
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3/12/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A)
- Basic - Bathroom facility not clean. Employee bathroom
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Hole in wall. By back door
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Water leaking from faucet/faucet handle. Three compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Eggs over beef
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line sink
- Intermediate - No soap provided at handwash sink.
- 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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8/20/2013 | Routine - Food | Emergency Order Callback Complied |
- Basic - 4-603.15(A)
- Basic - Bathroom facility not clean. Employee bathroom
- Basic - Clean equipment stored on floor. Clean pot stored on floor
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor. Received chicken **Corrected On-Site**
- Basic - Hole in wall. By back door
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Water leaking from faucet/faucet handle. Three compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Dead roaches on premises. One dead roach under three compartment sink, 2 dead roaches inside reach-in cooler , 1 dead roach under microwave, 1 dead roach on top of clean sanitized plate
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Eggs over beef
- High Priority - Roach activity present as evidenced by live roaches found. One live roach Inside three compartment sin, one live roach on shelve on cook line, five live roaches under dish washer table
- High Priority - Rodent activity present as evidenced by rodent droppings found. 25 plus fresh droppings on shelves in cook-line
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cook line sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line sink
- Intermediate - No soap provided at handwash sink.
- 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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8/19/2013 | Routine - Food | Emergency order recommended |
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
- 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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6/5/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Meat
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Egg crates as a topper. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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3/25/2013 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Violation: 22-16-1 Observed soiled walk-in cooler shelves.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 42-03-1 Wet mop not hung to dry.
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10/9/2012 | Routine - Food | Emergency Order Callback Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler on the line.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. cooking range, ovens, under prep tables
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed empty flour bags outside surface used to cover the food.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. meat on walk in cooler floor.
- Observed gaskets with slimy/mold-like build-up. walk in cooler.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw eggs next ready to eat noodles in walk in cooler.
- 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. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw beef in walk in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage. egg crates to cover the food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed roach activity as evidenced by live roaches found. 12 plus live roaches under the three compartments sink (kitchen), 2 live roaches under the rice cooker prep table next to the cooking range, 15 plus live roaches under the prep table in the kitchen.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled walk-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- 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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10/8/2012 | Routine - Food | Emergency order recommended |
- Critical - Violation: 08A-28-1 Observed food stored on floor.freezer
- Violation: 29-08-1 Plumbing system in disrepair.faucet in emplyee bathroom
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- 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.
- Critical - Observed food stored on floor.freezer
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.whole chiken left outside to dry out according to owner for employee meal
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over sauce
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw eggs over beef
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed roach activity as evidenced by live roaches found by dishwashing areas,by cookline ,behind shelving
- Observed single-use containers (boxes and/or cans) reused for the storage of food.egg cartons
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item stored in food preparation area.roach killer
- Observed utensils stored in crevices between equipment.
- Plumbing system in disrepair.faucet in emplyee bathroom
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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2/29/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Handwash sink not accessible for employee use at all times.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed cloth used as a food-contact surface.to cover food items
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.handsink in employee bathroom not working
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving in walkin
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.scooping ice with cup
- Critical - Observed raw animal food stored over cooked food.raw eggs over cooked rice
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw eggs over beef
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed roach activity as evidenced by live roaches found
- Observed single-use containers (boxes and/or cans) reused for the storage of food.using egg cartons to cover rte foods vegies
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.knife
- Plumbing system in disrepair.faucet in employee bathroom
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons
- Critical - Working containers of food removed from original container not identified by common name.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.freezer
- Critical - Observed food stored on floor.walkin
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken
- Critical - Observed soil buildup inside ice bin.inside lip
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor.onions Repeat Violation.
- Critical. Observed food stored on floor.walkin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.top of bbq
- Observed build-up of mold-like substance on surface of nonfood-contact surface.freezer gaskets
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.walkin shelfs
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Observed clean equipment stored on floor.bus tubs Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Observed live flies in kitchen.
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8/30/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed dented/rusted cans.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.raw meat/walkin
- Critical. Observed food stored on floor.walkin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.nozzel on hot water dispenser
- Observed build-up of mold-like substance on surface of nonfood-contact surface.freezer door gaskets
- Critical. Manager lacking proof of Food Manager Certification.
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3/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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