- 29-27-4 - Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended** - From follow-up inspection 2023-12-07: No change. Mop sink located outside in disrepair, no water available and drain plumbing broken. **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. No document available at inspection time. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended** - From follow-up inspection 2023-12-07: No change **Admin Complaint**
- 11-26-1 - Intermediate - - From initial inspection : 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. No documents available for any employees and no training certifications. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended** - From follow-up inspection 2023-12-07: No change. **Admin Complaint**
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2023-12-07 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 12B-07-4 - Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep tables.
- 13-03-4 - Basic - Employee with no hair restraint while engaging in food preparation. Male employees at the cook line. **Repeat Violation**
- 08B-38-4 - Basic - Food stored on floor. At the dry storage room, flour bag and soda bag on floor.
- 14-42-4 - Basic - Hood filter missing from automatic fire suppression/exhaust system. Filters missing on both side of the hood.
- 10-06-5 - Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line tzatziki sauce spoon handle in direct contact with the sauce.
- 29-27-4 - Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing broken, Observed evidence of grease and heavy debris under sink and surrounding areas. **Repeat Violation** **Admin Complaint**
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and hood with dripping grease on corner. At the front counter, soda base soiled. **Repeat Violation**
- 22-16-4 - Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Double door cooler soiled.
- 25-06-4 - Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers on storage shelves **Repeat Violation**
- 06-01-5 - Basic - Time/temperature control for safety food thawed in an improper manner. Inside sink, observed containers with raw fish 36-45F in standing water, Employee drained water and placed container inside reach-in cooler. Also raw oyster at 68F in standing water, Employee drained and moved to cooler. **Corrected On-Site** **Repeat Violation**
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. Bins near back sink, (flour, panco and white powder). **Repeat Violation**
- 41-07-4 - High Priority - Container of medicine improperly stored. Employee medicine stored above freezer, Manager moved. **Corrected On-Site** **Repeat Violation**
- 12A-07-5 - High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the cook line working with raw fish, change gloves to continue working with ready to eat food (cooked chicken wings), Inspector instructed to stop, washed hands and continued working with cooked food, employee removed his gloves and started wearing new gloves without washing his hands. Employee discarded the chicken wing.
- 12A-12-4 - High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee working with raw chicken (breading) jump to fryers and touched with same gloves one cooked chicken wing. Inspector instructed to stop and washed his hands. Employee washed his hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-17-6 - High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chest freezer next to ice machine, observed opened bag of raw chicken stored on top of raw shrimps
- 01B-02-5 - High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, gyro meat 58F, meat placed in cooler overnight. Also observed yellow rice in rice warmer at 105F, per Manager rice was placed at 10:00 from cooler to reheated, at 12:00, rice was 105F.
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, gyro meat 58F, meat placed in cooler overnight (stop sale). At the cook line under prep table chicken wings at 49F, per manager wings were moved at 10:00am from cooler. Manager will use time. Wings were gone at 12:50Pm. **Repeat Violation** **Admin Complaint**
- 03E-02-5 - High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed yellow rice in rice warmer at 105F, per Manager rice was placed at 10:00 from cooler to reheated, at 12:00, rice was 105F.
- 03B-01-6 - High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, under prep table, observed two containers of cooked chicken wing at 129F, Manager will use time, wings will be discarded at 2:00pm. Inspector provided Time as a Public Health control form (printed). **Corrective Action Taken**
- 41-10-4 - High Priority - Toxic substance/chemical improperly stored. Gallon of bleach stored on Top of ice machine.
- 31A-09-4 - Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by three big bins, also food tray container inside sink. Employee moved. **Corrected On-Site** **Repeat Violation**
- 05-08-4 - Intermediate - No probe thermometer provided to measure temperature of food products. No thermometer available at inspection time.
- 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. No proof of training for four employees **Admin Complaint**
- 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. No documents available at inspection time. **Repeat Violation** **Admin Complaint**
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2023-12-07 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 29-27-4 - Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
- 36-27-5 - Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station (in front of fryers) heavily soiled. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
- 53A-07-6 - Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at inspection time. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
- 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. No document available at inspection time. **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
- 11-26-1 - Intermediate - - From initial inspection : 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. No documents available for any employees and no training certifications. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-06: No change. **Time Extended**
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2023-10-06 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 40-06-5 - Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, observed cigarettes above food containers, also at the cook line electronic cigarette on shelf above freezer.
- 13-03-4 - Basic - Employee with no hair restraint while engaging in food preparation. Male employees at the cook line. **Repeat Violation**
- 24-08-4 - Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked containers above triple sink.
- 08B-38-4 - Basic - Food stored on floor. At the cook line, observed container of chicken wings on floor, also case of red onions, bag of yellow onions and opened bag of flour on floor.
- 14-42-4 - Basic - Hood filter missing from automatic fire suppression/exhaust system. At the cook line above fryers filters missing.
- 22-08-4 - Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
- 29-27-4 - Basic - No mop sink or curbed cleaning facility provided at establishment. Mop sink located outside, no water available, not accessible and draining plumbing disconnected, Observed evidence of grease and heavy debris under sink. **Warning**
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under prep tables soiled, also walk-in cooler door with mold like substance. At the front counter, juice dispenser machine exterior soiled with mold, also base of soda nozzles.
- 33-16-4 - Basic - Open dumpster lid. Dumpster located Behind the establishment
- 12B-13-4 - Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employees drinks above opened container of fish, Manager moved. **Corrected On-Site**
- 25-32-4 - Basic - Reuse of single-service or single-use articles. Observed used gloves next to cut lettuce at the cook line **Repeat Violation**
- 25-06-4 - Basic - Single-service articles not stored inverted or protected from contamination. Multiple to go containers stored not inverted, also observed cases of single service on floor.
- 06-01-5 - Basic - Time/temperature control for safety food thawed in an improper manner. Inside triple sink, observed raw shrimp in standing water temperature of shrimp 59F, employee moved to cooler. **Corrected On-Site**
- 36-27-5 - Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind breading station (in front of fryers) heavily soiled. **Warning**
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. Multiple Bulk containers not labeled.
- 41-07-4 - High Priority - Container of medicine improperly stored. At the cook line, above freezer, observed container of ointment medicine. **Repeat Violation** **Admin Complaint**
- 03D-01-5 - High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At the cook line, observed chicken tray stored on top of containers 83F, employee stated chicken was cooked at 10:00, at 2:35 temperature was 83F.
- 01B-36-5 - High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At the cook line, observed chicken tray stored on top of containers 83F, employee stated chicken was cooked at 10:00, at 2:35 temperature was 83F.
- 12A-16-4 - High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee came from outside and rinsed his hands in the triple sink, then applied soap to hands and immediately removed the soap without rubbing his hands, also employee started working with food containers and food items. Inspector instructed to stop and properly washed hands in the hands sink. **Corrective Action Taken** **Warning**
- 12A-12-4 - High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee at the cook line working with raw shrimp (breading), started plating cooked rice from warmer into to go containers, Inspector instructed to stop, removed the dirty gloves, washed his hands and continued working with the fully cooked items and single service. **Warning**
- 22-45-4 - High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee washed plastic white container and immediately after finishing employee placed container above triple sink with the already cleaned containers, per employee the containers were ready to be use. Inspector explained the correct sanitation process for equipment and utensils/containers to employees. **Warning**
- 08A-05-6 - High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, observed raw burgers stored above dressings and opened lemon juice, also observed raw chicken containers stored above fish.
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (standing double door cooler); raw fish 46F and 45F. **Warning**
- 41-10-4 - High Priority - Toxic substance/chemical improperly stored. At the dry storage room, observed degreaser containers and cleaners stored above dressing containers.
- 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. No documents available at inspection time. **Repeat Violation**
- 31A-09-4 - Intermediate - Handwash sink not accessible for employee use at all times. Both handwash sinks at the kitchen area blocked, one by boxes and bins and the other one with items inside and shelf in front of sink, manager moved shelf. **Corrective Action Taken**
- 53A-07-6 - Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No documents available at inspection time. **Warning**
- 16-37-1 - Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. **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. No document available at inspection time. **Warning**
- 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. No documents available for any employees and no training certifications. **Repeat Violation** **Warning**
- 31B-03-4 - Intermediate - No soap provided at handwash sink. Both Handwash sinks at the kitchen area without soap, also the one next to ice machine no readable sign and no paper towel.
- 41-17-4 - Intermediate - Spray bottle containing toxic substance not labeled. At the server station (front counter area), spray bottle with yellow solution not labeled.
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2023-10-03 | Complaint Full | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
| No report available. | 2023-08-18 | Food-Licensing Inspection | Met Inspection Standards During This Visit |
- 27-08-4 - Intermediate - - From initial inspection : Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink. Lack of hot water for establishment. Water is 77F in entire establishment. **Warning** - From follow-up inspection 2023-08-07: No change. **Admin Complaint**
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2023-08-07 | Food-Licensing Inspection | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
- 06-09-1 - Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Red snapper in walk in cooler has ROP packaging bearing a label that says fish must be removed prior to thawing.
- 40-06-5 - Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes, phone, vape, and lighter on shelf over flour in dry storage.
- 13-03-4 - Basic - Employee with no hair restraint while engaging in food preparation. Missing for two male employees.
- 14-10-4 - Basic - Equipment or utensils not designed or constructed in a durable manner. One hood filter missing over cooking equipment. Reach in cooler at front counter containing dressing and slaw has an ambient temperature of 47F. Scoop in seasoning has a broken handle. Scoop discarded during this inspection. **Corrective Action Taken**
- 08B-37-4 - Basic - Food stored in a prohibited area. Several cases of oil on floor in kitchen. Containers of juice on floor in walk in cooler. Personal food stored on shelf over seafood in reach in cooler. Bags of guard stored on floor in dry storage area.
- 23-03-4 - Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
- 25-32-4 - Basic - Reuse of single-service or single-use articles. Raw chicken boxes being used to drain cooked chicken wings. Employee reheated all wings to 176-181F and placed in clean pans.
- 02D-01-5 - Basic - Working containers of food removed from original container not identified by common name. Bulk containers with flour, seasonings and sugar has no label.
- 41-07-4 - High Priority - Container of medicine improperly stored. Container of medicine on shelf over flour in dry storage area. Moved during this inspection. **Corrected On-Site**
- 12A-25-4 - High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched nose and continued to close to go box with customer order without washing hands.
- 50-08-7 - High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Establishment open and operating upon inspector arrival prior to licensing inspection being conducted, change of ownership application has been submitted and approved. Licensing inspection conducted, unable to issue license due to establishment being placed on warning. **Corrective Action Taken**
- 35A-02-6 - High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies in kitchen area.
- 08A-02-6 - High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in chest freezer opened bag of raw burgers and raw chicken stored over fries and cheese sticks.
- 01B-02-5 - High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cole slaw 47-50F. In reach in cooler with an ambient temperature of 47F. Manager stated cups have been in cooler overnight.
- 03A-02-5 - High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 47-50F. In reach in cooler with an ambient temperature of 47F. Manager stated cups have been in cooler overnight. Stop sale issued.
- 05-05-4 - Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer reads 35F in reach in cooler at front counter, actual ambient temperature is 47F.
- 02C-03-5 - Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday with no date mark.
- 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. Provided during this inspection.
- 31A-11-4 - Intermediate - Handwash sink used for purposes other than handwashing. Sink on back wall of kitchen turned off and issued for storage. Also, has bin of bulk food containers in front. Manager stated sink is not used. Water was turned on and all items removed from sink during this inspection. **Corrected On-Site**
- 16-37-1 - Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing for chlorine
- 27-08-4 - Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink. Lack of hot water for establishment. Water is 77F in entire establishment. **Warning**
- 31B-02-4 - Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. Missing at sink on back wall of kitchen.
- 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. Missing for four employees. Provided DBPR form during this inspection. **Corrective Action Taken**
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2023-06-02 | Food-Licensing Inspection | Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. |
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