- Basic - In-use wet wiping cloth/towel used under cutting board. CB: paper towel observed
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler for plantains and front prep cooler. CB: thermometer placed in front prep cooler but not in plantains reach in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Only in Spanish at hand sink in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: all TCS foods between 44-47°. Reach in cooler front counter: soft cheese 62, lettuce 45° CB: Walk in cooler 9/8/14: rice 52°, black beans 45°, pulled pork 46°, cheese 45°, cut tomatoes 47°. Frontline: lettuce 41°, chicken salad 40°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Whole pork cooked previous night at 47° next day. CB: rice 55° and beef soup 49° on 9/8/14 - cooling from previous night.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Whole cooked pork cooled covered in walk in cooler. CB: rice and soup kept covered while cooling overnight
- Intermediate - Walk-in cooler not 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. CB: all TCS foods held above 41° in walk in cooler
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09/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. For rice in walk in cooler.
- Basic - Cloth used as a food-contact surface. Covering and under arepas.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water On prep table. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Purse in back storage.
- Basic - Food stored on floor. Container of raw meat in walk in cooler. **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. Sugar. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler for plantains and front prep cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Only in Spanish at hand sink in kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in walk in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sugar. **Corrected On-Site**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken 159°F. Rechecked 171° F **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food prepared in a private home. See stop sale. Tres leche made from vendor that prepares at home according to manager.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: all TCS foods between 44-47°. Reach in cooler front counter: soft cheese 62, lettuce 45°
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Whole pork cooked previous night at 47° next day.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Chicken salad cooling ambient 6 hours
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over lettuce in walk in cooler.
- 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. Ground beef over pork.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs over beef.
- High Priority - Stop Sale issued due to food originating from an unapproved source. Tres leche desserts made from private home.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork cooling overnight 47°F, rice 80 more than 4 hrs, chicken salad ambient cooling more than 4 hours
- High Priority - Toxic substance/chemical stored by or with food. WD 40 on food rack. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Spoon stored as clean. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tres leche from Monday.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic container in walk in cooler has large hole.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Wolfgang showed up during inspection. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back storage.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Whole cooked pork cooled covered in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans, potatoes, deli meats, beef, ground beef **Repeat Violation**
- Intermediate - Walk-in cooler not 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.
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09/05/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep table by dish machine.
- Basic - Spray bottle containing a food product not labeled. Butter and condense milk .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen .
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked steak, poultry and breast chicken 75°. Held out side of reaching cooler more then 4 hours .operator discard the product **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At cook line 79° **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. Front area .
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Front area .
- Intermediate - No probe thermometer provided to measure temperature of food products. Operator find one **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Vegetable soup .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sheered beef , corn flour . , **Repeat Violation**
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pots and pans not stored inverted or in a protected manner.pots back storage area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor./ onions- storage area- beef in refrigerator **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ cooks line
- Basic - In-use wet wiping cloth/towel used under cutting board.
- 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. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ cooked rice on cooks line chef states out only little bit recommended rapid chill
- Intermediate - Handwash sink used for purposes other than handwashing./ cleaning basting brush re- educated **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling./ manager came in **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
- 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 rice
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Heavy build-up of grease on nonfood-contact surface between cooking equipment.
- Basic - Heavy build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees- by dish machine.
- Basic - Soda cases stored on floor. **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer at 0 ppm. 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 reach-in freezer y not all products commercially packaged- chicken over beef. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to sanitizer bucket stored in the sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink- by dish machine. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Arepas covered with cloth towel in direct contact with food product. Corrected On Site.
- Can opener blade heavily rusted.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours- RTE chicken cooled overnight at 46f.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Light not functioning in men's restroom. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated dust- mild accumulation on walk in cooler fan vent.
- Observed ceiling tiles in disrepair over hood system.
- Critical - Observed food being cooled by nonapproved method- 6 innch deep, tightly wrapped container. Repeat Violation.
- Observed green cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing- food debris inside.
- Observed microwave missing door handle.
- Critical - Observed onions stored on WIC floor.
- Critical - Observed open beverages container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed raw shell eggs stored over ready-to-eat food.
- Critical - Observed toxic item stored in food preparation area. Corrected On Site.
- Critical - Observed uncovered fruit in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottles.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- throughout kitchen. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method- reconstituted flour ambient cooling in tightly wrapped container. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle. Repeat Violation.
- Observed green cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity- smoothy station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- sliced ham at 47f. Repeat Violation.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours- reconstituted flour at 45f; ambient cooling 4 hours. Moved to frezer for rapid chilling.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- RTE pork; walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
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5/29/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No conspicuously located thermometer in holding unit- front line cooler. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface- hood filters.
- Observed cardboard box used as garbage container- front line.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor- soda fountain syrup cases under prep table.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed personal care item stored with food- medicine bottles, aprons, and a purse in dry storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- potato salad, and various cheese at 44f, milk at 47f, and vinagrette containing fresh garlic and oil at 68f.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation- upright freezer.
- Critical - Observed toxic item stored by food in dry storage area by rear exit. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Plumbing system in disrepair- hand wash sink hot water valve inoperable.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- cooked beef and pork in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/27/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/31/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions and soap. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/30/12.
- Critical - No conspicuously located thermometer in holding unit.all RIC's
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bags of onions,potatoes and corn starch stored on floor.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./WHEN APPLING GLOVES
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed fan covers heavly soiled with accumulated dust.walkin cooler
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor in the walkin cooler.
- Observed heavy build-up of grease on hood filters
- Critical - Observed heavy encrusted material on can opener.
- Critical - Observed moderate buildup of slime on soda dispensing nozzles.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.walkin cooler
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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11/30/2011 | Routine - Food | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. At 0 ppm Corrected On Site. Chef set up sanitizer at 50 ppm.
- Critical - Hand sink missing in dish room area. Operator is replacing hand sink. Hand wash sink must be up by next unannounced inspection. An additional hand sink is located 5 feet from dishmachine.
- Critical - Observed an open beverage container on a food preparation. At back kitchen preparation area. Corrected On Site. Drinks were discarded.
- Critical - Observed cleaned onions stored on floor. Corrected On Site. Chef moved onions to shelf.
- Observed moderate build-up of grease on hooc filters.
- Observed personal care item stored with food. A back pack stored with food. At back kitchen storage area.
- Critical - Observed server wearing a watch while in preparation of food. Server removed watch.
- Observed server with no hair restraint while in preparation of food.
- Critical - Observed toxic item stored by food. At back kitchen preparation area. Corrected On Site. Toxix item was removed.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Approved source
- Critical. Wholesome, sound condition
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooked/reheated
- Critical. Foods properly cooled
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Please see inspection report for more details.
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Original container: properly labeled, date marking
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Cross-connection, back siphonage, backflow
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Electrical wiring - adequate, good repair
- Critical. Food management certification valid
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
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7/29/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Seven eggs at room temperature on cook's ne more than four hours.
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. shredded beef in walkin cooler dated 5-20-10.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, ground beef in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shell eggs t room temperature by cook's line more than four hours. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method, shredded chicken cooling at room temperature. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method, food (rice, chicken) in walkin cooler cooling tightly covered.
- Critical. No conspicuously located thermometer in holding unit, dessert cooler on frontline. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food, raw chicken in unsealed package stored over container of cooked chicken and cooked sausage in reachin freezer. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, sugar container. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, front counter food preparer wearing watch and ring with stones. Repeat Violation.
- Critical. Observed employee put on gloves without washing hands first.
- Critical. Observed employee improperly washing hands, employee washed hands with gloves on. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Front counter and on slicer in rear kitchen. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed handwash sink used for purposes other than handwashing, storing equipment in ar kitchen handwashing sink. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing, employee dumped Coffee in handwashing sink and was washing pot lid in handwashing ink. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions, back kitchen.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, chlorine 200ppm in three-compartment sink.
- Critical. Observed unlabeled spray bottle, above mopsink.
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food/ice received from unapproved source. Man arrives in van during inspection with delivery of cheese sticks in Ziploc bags. See Stop Sale.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Thermometer with 50-550 F range. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit at front dessert display.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored adjacent to raw beef in three door reach in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken stored above RTE rice in walk in cooler. Corrected On Site.
- Critical. Observed uncovered food in dry storage area. Sugar not covered. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by stove.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets worn during food preparation.
- Critical. Observed soil buildup inside ice bin chute.
- Critical. Vacuum breaker missing at hose bibb under handwash sink in rear.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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