- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Food debris accumulated on kitchen floor. And storage
- Basic - Reuse of single-use articles. Milk jugs
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over vegetables **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer soiled
- 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 - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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6/11/2014 | 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 - Grease on the ground and/or pad around grease receptacle. LOCATION HAS CALLED RECYCLING COMPANY TO REPLACE UNIT...CLEANING AT INSPECTION TIME
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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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1/31/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Packaged food has no English labeling.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.
- Intermediate - Food manager certification expired.
- 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.
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8/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling tile missing.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Packaged food has no English labeling.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit.
- Intermediate - Food manager certification expired.
- 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.
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8/6/2013 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored on floor.
- 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 - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged.
- 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.
- 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 used for purposes other than handwashing.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- 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. NEW STAFF
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed container of medicine improperly stored.
- 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.
- Critical - Observed food stored on floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item stored by food.
- Critical - Observed toxic item stored in food preparation area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Equipment food-contact surfaces and utensils not sanitized. pots washed , but sanitized.
- Food-contact surface not smooth and easily cleanable. wood used as prep table bygrill
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cart by cook grill
- Observed ceiling in disrepair. some ceiling tile has water stains on prep area .
- Observed food debris accumulated on kitchen floor. kitchen area
- Critical - Observed food stored on floor. mozarella cheese in a bin with water. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 74 F. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. mozarella cheese kept in water.
- Critical - Observed raw animal food stored over cooked food. raw beef next to ice.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken next to raw beef. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. shelves by front counter. Repeat Violation.
- Observed single-service items stored on floor. cups stored on floor.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. rice inside reach in freezer. Repeat Violation. Corrected On Site.
- Observed wall soiled with accumulated food debris.by prep table Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.According to manager, the rice was made from the previous day. The temp in the center was 46 F. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Label on a food item packaged on-site lacking required information. Repeat Violation. chorizos and nacatamals
- Lights missing the proper shield, sleeve coatings or covers.reach in cooler by front counter
- Critical - No conspicuously located thermometer in holding unit.pastry box
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with single-service items.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over cooked food(soup) Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. forks and spoons
- Critical - Observed soiled shelves next to grill.
- Critical - Observed soiled reach-in cooler gaskets.reach in cooler
- Observed storage of maintenance tools in areas that may result in cross-contamination. single-service items
- Critical - Observed uncovered food in holding unit/dry storage area.beef
- Observed wall soiled with accumulated food debris. some area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cheese
- Wet mop not hung to dry.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Label on a food item packaged on-site lacking required information.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed bathroom facility not clean.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soil residue in storage containers.
- Observed wall in disrepair.Backdoor frame
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated grease.Kitchen area
- Critical - Outer openings not protected with self-closing doors.Backdoor
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food container not properly labeled.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Cream cheese
- Critical. Reduced oxygen packaged food HACCP plan lacking required information.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb.Mopsink
- Critical. Observed bathroom facility not clean.
- Critical. Outer openings not protected with self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Backdoor
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated grease.Water heater
- Lights missing the proper shield, sleeve coatings or covers.Kitchen area
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. BEEF STEW Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. CUTTING BOARD
- Observed residue build-up on nonfood-contact surface. HANDWASH SINK
- Observed attached equipment soiled with accumulated dust. KITCHEN HOOD
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
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8/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/16/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/12/2008 | Routine - Food | Warning Issued |
| No report available. | 9/12/2008 | Routine - Food | Call Back - Admin. complaint recommended |
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