- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall in disrepair.
- 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 - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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. **Corrected On-Site**
- Intermediate - Hot water supply not maintained during peak periods. **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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07/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.
- High Priority - Food container stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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. **Corrected On-Site**
- Intermediate - Employees not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - High Priority - Dead roaches on premises.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Raw animal food stored over cooked food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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7/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- 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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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated on kitchen floor.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. WOMAN BATHROOM Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. KITCHEN AREA
- Critical - Manager lacking proof of Food Manager Certification. VIOLATION NEEDS TO BE CORRECTED BEFORE 5/9/2012. IT WAS SUBMITTED FOR AN ADMINISTRATIVE HEARING ON 1/19/12
- Critical - No conspicuously located thermometer in holding unit.PASTRY BOX
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELF MADE OUT OF WOOD-- THAT PAINT IS PEELING
- Observed attached equipment soiled with accumulated dust. FAN IN KITCKEN WALL
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES ON PREP TABLE
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers. BY FRONT COUNTER / CAFETERIA SIDE
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN NEXT RAW BEEF
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN NEXT TO RAW BEEF
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair. ENTRANCE TO KITCHEN
- Observed wall in disrepair. MISSING TILES BY BACK DOOR
- Observed wall soiled with accumulated food debris.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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
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1/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.-mens restroom
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- 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.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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
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11/7/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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.-mens restroom
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.[front pastry box]
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Observed build-up of grease on nonfood-contact surface.
- Observed grease accumulated on kitchen floor.-kitchen
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed uncovered food in holding unit/dry storage area.
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8/30/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed uncovered food in holding unit/dry storage area.Ham inside reach in cooler
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hot water not provided/shut off at employee hand wash sink.Restroom
- Plumbing improperly installed.Reach in cooler drainage
- Critical. Bathrooms not enclosed with tight-fitting, self-closing doors.
- Observed open dumpster lid.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed wall in disrepair.Breaker box area
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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11/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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