- 16-03-4 - Basic - Accumulation of debris inside warewashing machine.
- 16-15-4 - Basic - Accumulation of debris on drainboards or equivalent.soiled
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine.
- 23-24-4 - Basic - Buildup of food debris/soil residue on equipment door handles.walk in cooler and freezer
- 08B-38-4 - Basic - Food stored on floor. 3 cases of oil stored on the floor
- 22-08-4 - Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
- 22-16-4 - Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler , reach in coolers in the kitchen
- 36-27-5 - Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
- 29-03-4 - Basic - Water draining onto floor surface. When the dish machine was turned on the water would flow out onto the floor surface
- 31A-09-4 - Intermediate - Handwash sink not accessible for employee use at all times. Cup inside of the sink
- 31B-05-4 - Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter
|
2024-08-20 | Routine - Food | Met Inspection Standards During This Visit |
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. - below fryers
- 22-08-4 - Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 51-13-4 - Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - counter below grill - vinyl blinds behind panini press
- 12A-03-4 - Intermediate - Employee washed hands in a sink other than an approved handwash sink. - cook employee washed hands at food prep sink
- 31B-05-4 - Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - employee restroom
|
2024-04-17 | Routine - Food | Met Inspection Standards During This Visit |
- 24-05-4 - Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket behind the front counter placed on the floor
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. Under the cookline, dish area, fryer area
- 22-08-4 - Basic - Interior and exterior of oven/microwave has accumulation of black substance/grease/food debris.
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.prep rack, hood vents heavily soiled, reach in cooler and freezer gaskets soiled
- 22-16-4 - Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 36-27-5 - Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
- 08A-05-6 - High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over ham in the walk in cooler **Corrected On-Site**
- 41-10-4 - High Priority - Toxic substance/chemical improperly stored. Wooden cutting board across the trash can
- 11-27-4 - Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 11-26-1 - Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 22-31-4 - Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. On the hand washing sink pipe
|
2023-09-07 | Routine - Food | Met Inspection Standards During This Visit |
- 32-12-5 - Basic - Covered waste receptacle not provided in women's bathroom.
- 40-06-5 - Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on kitchen food preparation table near sandwich press. **Corrected On-Site**
- 05-09-4 - Basic - No conspicuously located ambient air temperature thermometer in front counter cold holding unit.
- 25-06-4 - Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans not inverted n storage areas. **Corrected On-Site**
- 22-49-4 - High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm. **Corrected On-Site**
- 02C-01-5 - High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork sauce prepared 3 days ago and placed walk in cooler . **Corrected On-Site**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 48F /30 minutes at front counter reach in cooler . Operator recently returned, to unit. Operator discarded. **Corrected On-Site**
- 52-04-5 - Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised on Menu but it is Lane Snapoer Lutianus synagris. **Corrected On-Site**
- 31B-03-4 - Intermediate - No soap provided at kitchen handwash sink. **Corrected On-Site**
- 53B-14-5 - Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
2023-05-31 | Routine - Food | Met Inspection Standards During This Visit |
- 36-32-5 - Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen - From follow-up inspection 2023-01-12: **Time Extended**
- 12B-07-4 - Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - From follow-up inspection 2023-01-12: **Time Extended**
- 14-69-4 - Basic - - From initial inspection : Basic - Ice buildup in chest freezer in kitchen - From follow-up inspection 2023-01-12: **Time Extended**
- 21-04-4 - Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2023-01-12: **Time Extended**
- 23-03-4 - Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flattop, behind cookline, shelf under microwave - From follow-up inspection 2023-01-12: **Time Extended**
- 29-11-4 - Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink - From follow-up inspection 2023-01-12: **Time Extended**
- 21-12-4 - Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - From follow-up inspection 2023-01-12: **Time Extended**
- 22-41-4 - High Priority - - From initial inspection : 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. Tested at 0ppm - From follow-up inspection 2023-01-12: **Time Extended**
- 12A-20-4 - High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Employee in kitchen. Operator coached employee on proper hand washing **Corrected On-Site** - From follow-up inspection 2023-01-12: **Time Extended**
- 14-31-5 - High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Frozen fruit in thank you bag in chest freezer **Corrected On-Site** - From follow-up inspection 2023-01-12: **Time Extended**
- 08A-05-6 - High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp over plantains in reach in cooler on cookline. **Corrected On-Site** - From follow-up inspection 2023-01-12: **Time Extended**
- 31A-09-4 - Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Coffee pot in handsink behind front counter **Corrected On-Site** - From follow-up inspection 2023-01-12: **Time Extended**
- 31B-02-4 - Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in employee bathroom - From follow-up inspection 2023-01-12: **Time Extended**
- 02C-02-5 - Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler - From follow-up inspection 2023-01-12: **Time Extended**
- 41-17-4 - Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid on cookline - From follow-up inspection 2023-01-12: **Time Extended**
|
2023-01-12 | Complaint Full | Met Inspection Standards During This Visit |
- 36-32-5 - Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen
- 12B-07-4 - Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 13-03-4 - Basic - Employee with no hair restraint while engaging in food preparation. Female cook in kitchen **Warning**
- 14-69-4 - Basic - Ice buildup in chest freezer in kitchen
- 21-04-4 - Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flattop, behind cookline, shelf under microwave
- 29-11-4 - Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 22-41-4 - 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. Tested at 0ppm
- 12A-20-4 - High Priority - Employee washed hands with no soap. Employee in kitchen. Operator coached employee on proper hand washing **Corrected On-Site**
- 14-31-5 - High Priority - Nonfood-grade bags used in direct contact with food. Frozen fruit in thank you bag in chest freezer **Corrected On-Site**
- 08A-05-6 - High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp over plantains in reach in cooler on cookline. **Corrected On-Site**
- 31A-09-4 - Intermediate - Handwash sink not accessible for employee use at all times. Coffee pot in handsink behind front counter **Corrected On-Site**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in employee bathroom
- 02C-02-5 - Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid on cookline
|
2023-01-11 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine.
- 32-12-5 - Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.
- 36-73-4 - Basic - Floor soiled/has accumulation of debris. Under equipment.
- 08B-38-4 - Basic - Food stored on floor. Walk in cooler, onions. **Corrected On-Site**
- 10-07-4 - Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled.
- 29-20-5 - Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink slow draining.
- 36-27-5 - Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen and wait station.
- 22-41-4 - 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. 0ppm.
- 08A-05-6 - High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler, Raw shell eggs stored over margarine. **Corrected On-Site**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil. Item move to reach in cooler. **Corrective Action Taken**
- 03B-01-6 - High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yuca 119f. Advised to reheat item(s) to 165°F for 15 seconds within two hours.
- 31A-11-4 - Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed off cutting board in sink and cream container. Wait station.
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. Cleaner.
|
2022-04-12 | Routine - Food | Met Inspection Standards During This Visit |
| No report available. | 2021-07-28 | Routine - Food | Met Inspection Standards During This Visit |
- 03A-02-5 - High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork in storage for less than 4 hours temperature at 45-47°F, cooked rice in storage for less than 4 hours 44-48°F, raw chicken in storage for less than 4 hours 44-45°F, raw pork 44°F. ** **Warning** - From follow-up inspection 2021-07-27: Observed cheese at 50°F, cooked rice 48°F, and sliced ham 47°F. **Admin Complaint**
- 53B-01-5 - Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-07-27: No proof of required Food handlers training. Operator is working on scheduling the class for all employees. **Time Extended**
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2021-07-27 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 36-73-4 - Basic - Floor soiled/has accumulation of debris to include under all kitchen equipments and walk-in cooler. **Warning**
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease buildup on the exhaust hood system filters in the kitchen. **Warning**
- 36-27-5 - Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout the kitchen, to include exhaust hood system and dishwashing areas. **Warning**
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork in storage for less than 4 hours temperature at 45-47°F, cooked rice in storage for less than 4 hours 44-48°F, raw chicken in storage for less than 4 hours 44-45°F, raw pork 44°F. ** **Warning**
- 22-02-4 - Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed with the kitchen slicer and stained and grooved cutting boards. **Warning**
- 53A-02-7 - Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
- 53B-01-5 - Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 02C-02-5 - Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no evidence of date marking throughout the restaurant with foods that are prepared onsite and held for more than 24 hours. **Warning**
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2021-07-23 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- 36-73-4 - Basic - Floor soiled/has accumulation of debris in the walk-in cooler.
- 10-08-5 - Basic - Ice scoop handle in contact with ice. Observed at the beverage station located at the front counter. **Corrected On-Site**
- 23-09-4 - Basic - Soiled and cracked reach-in cooler gaskets. Observed with the Reach-in cooler/ Freezer on the cook line. **Repeat Violation**
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. Observed with the sugar and coffee containers near the espresso machine.
- 22-05-4 - Intermediate - Cutting board(s) stained/soiled and grooved. **Repeat Violation**
- 22-06-4 - Intermediate - Slicer blade soiled with old food debris. **Repeat Violation**
|
2021-01-06 | Routine - Food | Met Inspection Standards During This Visit |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters.
- 36-37-5 - Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed with the ceiling in the kitchen and dry storage areas.
- 08B-38-4 - Basic - Food stored on floor. Observed pork stored on Walk-in freezer floor.
- 23-09-4 - Basic - Soiled and in disrepair reach-in cooler and reach-in freezer gaskets on the cook line.
- 29-11-4 - Basic - Water leaking from pipe and/or faucet/handle. Observed broken drain pipe at the kitchen's hand wash sink leaking water into a bucket in the kitchen.
- 22-05-4 - Intermediate - Cutting board(s) stained/soiled and grooved. Observed with multiple cutting board in the dishwashing area.
- 27-16-4 - Intermediate - Hot water not provided/shut off at employee handwash sink. Observed at the front counter hand wash sink.
- 02C-02-5 - Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no evidence of date making throughout the restaurant with food prepared onsite and held for more than 24 hours.
- 22-07-4 - Intermediate - Slicer blade and guard soiled with old food debris. Observed in the kitchen next to the dry storage area.
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2020-09-23 | Routine - Food | Met Inspection Standards During This Visit |
- 36-37-4 - Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ceiling in kitchen has chipped and peeling paint as well as strips haninging.
- 14-11-4 - Basic - Equipment in poor repair. Spray hose at 3 bin sink taped together.
- 14-42-4 - Basic - Hood filters installed horizontally instead of vertically to drip down..
- 10-08-4 - Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair-cookline.
- 36-72-4 - Basic - Walk-in cooler/walk-in freezer floor soiled. Diamond decking floor heavily soiled.
- 27-16-4 - Intermediate - Hot water not provided/shut off at employee handwash sink. Sink at front counter area.
- 53B-13-5 - Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Young man working today, only working for 2 weeks. Edgar Cabrera.
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2020-06-16 | Routine - Food | Met Inspection Standards During This Visit |
- 14-11-4 - Basic - - From initial inspection : Basic - Equipment in poor repair. Dishwash machine not maintained in good repair. - From follow-up inspection 2020-01-17: Operator will be using the 3 compartment sink **Time Extended**
- 36-14-4 - Basic - - From initial inspection : Basic - Grease accumulated on kitchen floor and/or under cooking equipment including cafe/coffee making area. - From follow-up inspection 2020-01-17: **Time Extended**
|
2020-01-17 | Complaint Full | Met Inspection Standards During This Visit |
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine heavily soiled.
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food.
- 14-11-4 - Basic - Equipment in poor repair. Dishwash machine not maintained in good repair.
- 36-14-4 - Basic - Grease accumulated on kitchen floor and/or under cooking equipment including cafe/coffee making area.
- 21-04-4 - Basic - In-use wet wiping cloth/towel used under cutting board.
- 22-19-4 - Basic - Interior of microwave soiled with encrusted food debris-cookline.
- 23-05-4 - Basic - Soil residue build-up on nonfood-contact surface. All flat surfaces throughout kitchen. Shelving over cookline, shelving where take out orders are received, front check out counter, coffee/cafe area, and all shelving throughout kitchen.
- 36-27-5 - Basic - Wall soiled with accumulated grease, food debris, and/or dust and drips. Wall behind Cafe/coffee making area heavily soiled with black/brown drips and greasy substance.
- 03B-02-4 - High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Shredded beef holding at cookline temped at 119°. Operator stated it was left over from last dish she cooked. Advised to discard product.
- 35A-09-4 - High Priority - Presence of ants on front counter at blender/drink station.
- 35A-05-4 - High Priority - Roach activity present as evidenced by live roaches found. One live on take out order shelving, one live at cash out area, two live on bottom shelf of cafe/coffee making area. All live roaches have been cleaned up and discarded.
- 35A-23-4 - High Priority - Roach excrement and/or droppings present. Three sticky control pans with 20 plus droppings in each. One sticky tray under soda dispensing machine, one sticky tray under cafe/coffee making table at front counter and one sticky tray under reach in cooler at cookline.
- 22-07-4 - Intermediate - Slicer blade guard soiled with old food debris.
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2020-01-16 | Complaint Full | Facility Temporarily Closed Operations ordered stopped until violations are corrected. |
- 14-05-4 - Basic - Cardboard used to line food-contact shelves.
- 10-20-4 - Basic - In-use tongs stored on equipment door handle between uses.
- 06-04-4 - Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken in 3 bin sink.
- 14-67-4 - Basic - Reach-in cooler gasket torn/in disrepair. Double door freezer/fridge
- 01B-01-4 - High Priority - Dented/rusted cans present. See stop sale. SUPREMO ITALIANO, Roasted red peppers 63.5 oz
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food. Raw chill eggs over various foods including produce, jars and opened cartons.
- 53B-13-5 - Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 22-07-4 - Intermediate - Slicer blade guard soiled with old food debris.
|
2019-04-18 | Routine - Food | Met Inspection Standards During This Visit |
| No report available. | 2019-02-05 | Routine - Food | Met Inspection Standards During This Visit |
- 16-21-4 - Basic - Accumulation of debris on exterior of warewashing machine. Top of machine heavily Encrusted with old food/soil/grease.
- 08B-37-4 - Basic - Dry, uncooked rice stored in a chemical bucket.
- 36-12-4 - Basic - Floors not constructed to be easily cleanable. Ramp up to walk in cooler in poor repair.
- 36-11-4 - Basic - Floors not maintained smooth and durable. Diamond plate floor in walk in cooler and freezer pitted and holes in various areas on floor.
- 36-47-5 - Basic - Hood and hood filters soiled with accumulated grease, dust or food debris. . **Repeat Violation**
- 10-06-4 - Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon and spatula in pan with flan. Spoon on top of flan.
- 14-20-4 - Basic - Ripped/worn tin foil used as food-contact shelf cover. On shelf over stove. **Repeat Violation**
- 25-06-4 - Basic - Single-service articles not stored inverted or protected from contamination. Styro cups at front counter not inverted or protected. Advised to cover, leave plastic sleeve on them or find end caps for slots.
- 23-01-4 - Basic - Vending machine exterior soiled. Top of coffee maker at front counter heavily soiled.
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- 01B-32-4 - High Priority - Food stored in a container that previously held a toxic substance. See stop sale. White dry rice in soap bucket.
- 02C-01-4 - High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pan of rice, pork roast and cut pineapple slices all in walk in cooler.
- 22-21-4 - Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Lid and slide areas of ice bin at front counter heavily soiled. **Repeat Violation**
- 53B-01-5 - Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 31B-03-4 - Intermediate - No soap provided at handwash sink-front counter area. New dispenser has been purchased but not put up at this time.
- 31B-05-4 - Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Roll of towels to big for dispenser. Once it has worn down it might dispense properly.
- 22-07-4 - Intermediate - Slicer blade guard soiled with old food debris. **Repeat Violation**
|
2018-11-28 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-16-4 - Basic - - From initial inspection : Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser-front counter area. **Warning** - From follow-up inspection 2018-05-25: Paper towel holder needs detailing. **Time Extended**
- 36-47-5 - Basic - - From initial inspection : Basic - Hood and hood filters soiled with accumulated grease, dust or food debris. . **Warning** - From follow-up inspection 2018-05-25: Hoods and filter appears Better but needs continued detailing. **Time Extended**
- 10-20-4 - Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2018-05-25: Tongs on cookline handles/equipment at callback **Time Extended**
- 42-01-4 - Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Mop left in bucket at side door to restroom. **Repeat Violation** **Warning** - From follow-up inspection 2018-05-25: Wet mop not hung at callback inspection. **Time Extended**
- 22-07-4 - Intermediate - - From initial inspection : Intermediate - Slicer blade guard and blade heavily soiled with old food debris and grease. **Warning** - From follow-up inspection 2018-05-25: Slicer recently used therefore Dirty at callback **Time Extended**
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2018-05-25 | Routine - Food | Met Inspection Standards During This Visit |
- 23-16-4 - Basic - Accumulation of food debris/soil residue on paper towel and/or soap dispenser-front counter area. **Warning**
- 23-03-4 - Basic - Build-up of grease on nonfood-contact surface. Cookline flat surfaces heavily soiled. **Warning**
- 14-25-4 - Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Burned and heavily grooved and char surface in use at fron counter. **Warning**
- 36-01-4 - Basic - Floor not cleaned when the least amount of food is exposed. **Warning**
- 08B-12-4 - Basic - Food stored in holding unit not coveredfreezer. **Repeat Violation** **Warning**
- 36-14-4 - Basic - Heavy Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
- 36-47-5 - Basic - Hood and hood filters soiled with accumulated grease, dust or food debris. . **Warning**
- 10-08-4 - Basic - Ice scoop handle in contact with ice. **Warning**
- 10-20-4 - Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- 21-04-4 - Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- 51-18-6 - Basic - No copy of latest inspection report available. **Warning**
- 16-46-4 - Basic - Old labels stuck to food containers after cleaning. **Warning**
- 14-20-4 - Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- 23-12-4 - Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Warning**
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry. Mop left in bucket at side door to restroom. **Repeat Violation** **Warning**
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses-left on prep surfaces. **Warning**
- 22-41-4 - 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. Tested 3 times at 0 ppm. Advised to set up 3 bin to sanitize dishes. **Warning**
- 03A-04-4 - High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Half flat of whole shell eggs on counter at cookline. Ambiant air 90° advised rapid chill as they have been there just a short time-1 hour per cook. Advised rapid chill to 45 or cooler. **Warning**
- 22-21-4 - Intermediate - Accumulation of black/green mold-like substance inside the ice bin-exterior cover and crevices. **Warning**
- 22-25-4 - Intermediate - Accumulation of encrusted food debris on/around mixer head and other areas including bowl. **Warning**
- 22-02-4 - Intermediate - Accumulation of food debris/grease on food-contact surface. Bulk sugar container near back door heavily soiled. **Warning**
- 31A-03-4 - Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Employee had a pitcher of water stored in sink basin. It was removed when they realized it was an inspector. **Warning**
- 14-16-4 - Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Blue ice scoop in sugar bulk container cracked and broken off. **Warning**
- 22-07-4 - Intermediate - Slicer blade guard and blade heavily soiled with old food debris and grease. **Warning**
|
2018-05-10 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food, flat plate used to scoop cook rice located in the walk in cooler.
- 23-03-4 - Basic - Build-up of grease on nonfood-contact surface, around all cooking equipment.
- 08B-12-4 - Basic - Food stored in holding unit not covered, french fries.
- 36-14-4 - Basic - Grease accumulated on kitchen floor and/or under cooking equipmen
- 36-27-5 - Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03E-08-4 - High Priority - Potentially hazardous (time/temperature control for safety) food reheated on the stove for hot holding not reaching 165 degrees Fahrenheit. Food was reheated immediately. Beans, tamales 196°F **Corrective Action Taken**
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food. Beef over uncovered french fries in the reach in cooler
- 31A-15-4 - Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
- 22-28-4 - Intermediate - Interior of reach-in cooler heavy soiled with accumulation of food residue.
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located next to the coffee machine
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, all cook food located inside the walk in cooler: pork, chicken, etc.
|
2017-12-26 | Routine - Food | Met Inspection Standards During This Visit |
- 23-03-4 - Basic - Build-up of grease on nonfood-contact surface, around all cooking equipment and prep table
- 36-14-4 - Basic - Grease accumulated on kitchen floor and/or under cooking equipment
- 22-08-4 - Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- 29-11-4 - Basic - Water leaking from pipe and/or faucet/handle, at the he double sink.
- 08A-01-4 - High Priority - Raw animal food stored over cooked food.
- 31A-15-4 - Intermediate - Employee filled water pitcher/cup at handwash sink.
- 22-28-4 - Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
2017-04-19 | Routine - Food | Met Inspection Standards During This Visit |
- 36-75-4 - Basic - Build-up of soil/debris on the floor under soda machine.
- 36-34-5 - Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 36-14-4 - Basic - Grease accumulated on kitchen floor and/or under cooking equipment
- 36-72-4 - Basic - Walk-in cooler floor soiled.
- 09-01-4 - 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. Educate operator on hand washing technics. **Corrective Action Taken**
- 02C-02-4 - 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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2016-09-21 | Routine - Food | Met Inspection Standards During This Visit |
- 14-41-4 - Basic - - From inspection on 2016-04-15: Basic - Walk-in freezer gasket torn/in disrepair. **Warning** - From follow-up inspection on 2016-04-19: **Time Extended**
|
2016-04-19 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food, broken scope inside the ice bin at the soda machine. **Warning**
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- 36-34-5 - Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
- 50-09-4 - Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 36-41-4 - Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**
- 36-73-4 - Basic - Floor soiled/has accumulation of old food debris, trash and coffee grains all around and under the coffee machine and soda machine. **Warning**
- 08B-30-4 - Basic - Food stored in dry storage area not covered, bags of rice and beans. **Warning**
- 33-28-4 - Basic - Garbage can located inside establishment that is not continually used is not covered. **Warning**
- 38-13-4 - Basic - Heat lamp bulb not shielded or coated, located inside the hot box for empanadas. **Warning**
- 22-19-4 - Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- 14-31-4 - Basic - Nonfood-grade bags used in direct contact with food, food located inside the walk in cooler and on top of shelf at the cook line. **Warning**
- 14-20-4 - Basic - Ripped/worn tin foil used as food-contact shelf cover. **Warning**
- 08B-13-4 - Basic - Stored food not covered in walk-in cooler, deli meat, ham and cheese. **Warning**
- 23-10-4 - Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
- 36-72-4 - Basic - Walk-in cooler/walk-in freezer floor soiled. **Corrected On-Site** **Warning**
- 14-41-4 - Basic - Walk-in freezer gasket torn/in disrepair. **Warning**
- 36-27-5 - Basic - Wall soiled with accumulated grease, food debris, and/or dust, at the mop sink area. **Warning**
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 41-07-4 - High Priority - Container of medicine improperly stored, located on top of the coffee machine. **Warning**
- 01B-37-4 - High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
- 14-15-4 - High Priority - Nonfood-grade containers used for food storage - direct contact with food, located inside the walk in cooler, ground beef container and deli meet container. **Warning**
- 03D-05-4 - 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. Black beans located inside the walk in cooler. **Warning**
- 08A-02-5 - High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged, raw beef and raw chicken over french fries. **Warning**
- 31A-03-4 - Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, by evidence of a towel and a sponge, sink located next to the coffee machine. **Warning**
- 05-08-4 - Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 03F-10-4 - Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan was given for garlic and oil. **Corrective Action Taken** **Warning**
- 31B-05-4 - Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, located next to the cooking equipment. **Warning**
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, all the empanadas, located inside the walk in cooler **Warning**
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2016-04-15 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters.
- 36-41-4 - Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
- 23-19-4 - Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- 23-22-4 - Basic - Food debris/dust/soil residue on dry storage shelves.
- 23-12-4 - Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
- 36-72-4 - Basic - Walk-in cooler/walk-in freezer floor soiled.
- 08A-01-4 - High Priority - Raw animal food stored over cooked food, located inside the walk in cooler raw pork over cooked pork
|
2015-10-13 | Routine - Food | Met Inspection Standards During This Visit |
- 14-01-4 - Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- 08B-45-4 - Basic - Case/container/bag of food stored on floor in walk-in freezer, a bag of bread. **Corrected On-Site**
- 36-43-4 - Basic - Dusty and moldy ceiling tiles and/or air conditioning vent covers.
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2015-03-11 | Routine - Food | Met Inspection Standards During This Visit |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- 36-43-4 - Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- 36-41-4 - Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- 36-13-4 - Basic - Grease accumulated under cooking equipment. **Warning**
- 22-19-4 - Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- 13-09-4 - Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. **Warning**
- 23-14-4 - Basic - Shelf under preparation table soiled with food debris. **Warning**
- 23-12-4 - Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- 36-27-4 - Basic - Wall soiled with accumulated food debris. **Warning** Wall behind cooking equipment.
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food, shelled eggs over plant food potato **Warning**
- 02C-05-4 - Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared, all cooked food inside walk in cooler and reach in cooler **Warning**
- 22-22-4 - Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled, under double sink **Warning**
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2014-09-18 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 22-22-4 - Intermediate - Encrusted material on can opener blade.
- 53B-01-4 - 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. Person in charge said that they were not aware of this violation even thou was in the report. Per Supervisor Ed Weimer give them 30 days to be in compliance
|
2014-08-19 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 22-41-4 - 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
- 22-22-4 - Intermediate - Encrusted material on can opener blade.
- 53B-01-4 - 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. Person in charge said that they were not aware of this violation even thou was in the report. Per Supervisor Ed Weimer give them 30 days to be in compliance
|
2014-07-15 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 23-25-4 - Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- 23-24-4 - Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- 24-06-4 - Basic - Clean utensils or equipment stored in dirty drawer or rack **Warning**
- 16-55-4 - Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
- 36-43-4 - Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- 16-13-4 - Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- 36-41-4 - Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- 36-71-4 - Basic - Floor drains/drain covers heavily soiled. **Warning**
- 23-23-4 - Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**
- 23-22-4 - Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- 36-13-4 - Basic - Grease accumulated under cooking equipment. **Warning**
- 10-08-4 - Basic - Ice scoop handle in contact with ice. **Warning**
- 10-02-4 - Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Warning**
- 22-19-4 - Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- 13-09-4 - Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. **Warning**
- 23-14-4 - Basic - Shelf under preparation table soiled with food debris. **Warning**
- 23-12-4 - Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- 36-72-4 - Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- 36-27-4 - Basic - Wall soiled with accumulated food debris. **Warning**
- 42-01-4 - Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- 12A-10-4 - High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- 22-55-4 - High Priority - Pots or other cooking equipment not being sanitized. **Warning**
- 08A-05-4 - High Priority - Raw animal food stored over ready-to-eat food, shelled eggs over plant food potato **Warning**
- 02C-01-4 - High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. **Warning**
- 22-25-4 - Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- 02C-05-4 - Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared, all cooked food inside walk in cooler and reach in cooler **Warning**
- 53B-16-4 - Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions, like minimum temperatures. **Warning**
- 22-22-4 - Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- 22-30-4 - Intermediate - Interior of refrigerator soiled with accumulation of food residue. **Warning**
- 53B-13-4 - 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. **Repeat Violation** **Warning**
- 22-07-4 - Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled, under double sink **Warning**
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2014-07-15 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 12B-12-4 - Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 12B-07-4 - Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 21-12-4 - Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 22-41-4 - 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
- 03A-02-4 - High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 71F, rapid chill **Corrected On-Site**
- 22-22-4 - Intermediate - Encrusted material on can opener blade.
- 53A-01-4 - Intermediate - Manager lacking proof of food manager certification.
- 53B-01-4 - 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.
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2014-05-14 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 40-06-4 - Basic - Employee personal items stored in or above a food preparation area. Apron **Corrected On-Site**
- 13-03-4 - Basic - Employee with no hair restraint while engaging in food preparation.
- 10-12-4 - Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- 08A-10-4 - High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef above french fries **Corrected On-Site**
- 02C-03-4 - 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. Milk
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2013-12-13 | Routine - Food | Met Inspection Standards During This Visit |
- 08A-02-4 - High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged.
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, all cooked food inside walk in cooler.
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2013-06-25 | Routine - Food | Met Inspection Standards During This Visit |
- 22-19-4 - Basic - Interior of microwave soiled with encrusted food debris.
- 08A-07-4 - High Priority - Raw animal food not properly separated from ready-to-eat food, shelled eggs next to cooked pork.
- 31A-03-4 - Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, big spoon. **Corrected On-Site**
- 03D-16-4 - Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, cooked pork inside walk in cooler
- 02C-02-4 - 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 pork, chicken and black rice inside walk in cooler **Repeat Violation**
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2013-06-25 | Routine - Food | Met Inspection Standards During This Visit |
- 08B-44-4 - Basic - Case/container/bag of food stored on floor in kitchen, potato, rice.
- 08A-02-4 - High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged.
- 53A-07-4 - Intermediate - No certified food manager for establishment.
- 53B-13-4 - 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.
- 02C-02-4 - Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, all cooked food inside walk in cooler.
|
2013-04-25 | Routine - Food | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
| No report available. | 2013-03-21 | Food-Licensing Inspection | Met Inspection Standards During This Visit |
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