PARTY CAKE BAKERY
103200 OVERSEAS HWY UNITS 13-14, Key Largo FL 33037
Last inspected Apr 16, 2026 · 15 visits since July 2023
JAN 25
MAR 25
JUN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 5 flies landing on top of sandwiches at front counter. Also observed approximately 2 dead flies next to egg sandwiches at front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018015528 | Feb 27, 2018 | Apr 30, 2018 | $200 |
| 1--2018007531 | Feb 9, 2018 | Apr 4, 2018 | $400 |
Inspection history
15 visits, newest first
Apr 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated on stove at kitchen area, also observed grease accumulated on fryer at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dishwasher machine.
Apr 9, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water at hand wash sink at front counter, hot water running for more than 7 minutes at 78F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated on stove at kitchen area, also observed grease accumulated on fryer at cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dishwasher machine.
Apr 8, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate7 Basic
Show 16 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 12 rodent droppings on top of dishwasher machine located next to cook line. Observed approximately 5 rodent droppings under dishwasher machine. Also observed approximately 8 rodent droppings by back door next to oven at kitchen area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed prepared ham and cheese sandwiches,Spanish omelet,egg sandwich,pork sandwiches ham and cheese croissant and mini ham and cheese sandwiches not time marked at front counter, employee discarded during inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed prepared ham and cheese sandwiches,Spanish omelet,egg sandwich,pork sandwiches ham and cheese croissant and mini ham and cheese sandwiches not time marked at front counter, employee discarded during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham croquettes (128F - Hot Holding); beef empanadas (127F - Hot Holding) at front counter, as per employee less than 2 hours. Employee increases temperature on unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed raw chicken and raw steak stored on soiled container at cook line.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed not hot water at hand wash sink at front counter, hot water running for more than 7 minutes at 78°F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold that opens to the outside. Observed on back door next to oven.
In-use tongs stored on equipment door handle between uses. Observed on oven handle, employee removed to dishwashing area.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed establishment selling fresh orange juice for self serving at front counter not labeled. Employee removed juices to reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated on stove at kitchen area, also observed grease accumulated on fryer at cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork(frozen) in standing water at kitchen area, employee moved to3 compartment sink and turned on water.
Wall soiled with accumulated grease, food debris, and/or dust. Observed behind dishwasher machine.
Exit door locked. For reporting purposes only. Observed ladder and cleaning supplies blocking back door next to oven.
Dec 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled at reach in cooler across hand wash sink at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed at screen back door at kitchen area.
Oct 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled at reach in cooler across hand wash sink at kitchen area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed not training for Brenda, Anet, Yulenis, Sinahi, Amanda, Beatriz, Argemis, and William. As per employee establishment has been open since approximately 3 month ago.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water damage at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed at screen back door at kitchen area.
Oct 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
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. Observed Dishwasher (Chlorine 0ppm).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fried Pork Belly (77F - Hot Holding) at steam table at front counter. As per operator for less than 1 hour.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled at reach in cooler across hand wash sink at kitchen area.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed not training for Brenda, Anet, Yulenis, Sinahi, Amanda, Beatriz, Argemis, and William. As per employee establishment has been open since approximately 3 month ago.
Buildup of food debris/soil residue on equipment door handles. Observed on door at walk in freezer.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water damage at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed at screen back door at kitchen area.
Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
Food not stored at least 6 inches off of the floor. Observed fry oil boxes stored on the floor at dry storage area.
Food stored in undrained ice. Observed ice buildup covering raw meat case inside of walk in freezer.
Ice buildup in reach in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer and on the floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside walk jn cooler and walk in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler, also observed in all units throughout establishment.
Single-service articles improperly stored. Observed box of single service napkins on the floor at storage area.
Oct 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 8 high priority.
8 High priority5 Intermediate16 Basic
Show 29 findings ▾
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. Observed Dishwasher (Chlorine 0ppm).
Displayed food not properly protected from contamination. Observed prepared assorted sandwiches not properly protected at front counter.
Live, small flying insects found Observed approximately 5 flies landing on top of sandwiches at front counter. Also observed approximately 2 dead flies next to egg sandwiches at front counter.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored above cooked steak on shelves at walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 30 ham and cheese sandwiches, 3 egg sandwiches, 20 breads, and 3 cookies with approximately 5 flies landing on top of sandwiches at front counter. Also observed approximately 2 dead flies next to egg sandwiches at front counter. Operator discarded sandwiches during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk (46F - Cold Holding) at front counter, as per employee less than 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Fried Pork Belly (77F - Hot Holding) at steam table at front counter. As per operator for less than 1 hour.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled at reach in cooler across hand wash sink at kitchen area.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed fresh orange juice package on to go cups with not labeled at front counter.
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed not training for Brenda, Anet, Yulenis, Sinahi, Amanda, Beatriz, Argemis, and William. As per employee establishment has been open since approximately 3 month ago.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified with common name under dishwashing machine at kitchen area.
Buildup of food debris/soil residue on equipment door handles. Observed on door at walk in freezer.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling with water damage at kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Observed at screen back door at kitchen area.
Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
Food not stored at least 6 inches off of the floor. Observed fry oil boxes stored on the floor at dry storage area.
Food stored in undrained ice. Observed ice buildup covering raw meat case inside of walk in freezer.
Ice buildup in reach in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer and on the floor.
Ice scoop handle in contact with ice. Observed inside ice machine.
In-use wet wiping cloth/towel used under cutting board. Observed underneath blue cutting board next to toasters at front counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on top of preparation table at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside walk jn cooler and walk in freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves at walk in cooler, also observed in all units throughout establishment.
Single-service articles improperly stored. Observed box of single service napkins on the floor at storage area.
Stored food not covered. Observed butter toast stored uncovered on top of reach in cooler at front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table at front counter.
Jun 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink at kitchen area. Operator removed during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice and cooked ground beef not dated on unit by dry storage, as per operator over 24 hours.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen area.
Floor soiled/has accumulation of debris. Observed at walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units at kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area.
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
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. Observe Dishwasher (Chlorine 0ppm) operator replaced empty container during inspection. Dishwasher (Chlorine 50ppm)
Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper handwashing procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe garlic oil (97F - Cold Holding) at front counter, as per employee less than 2 hours. Operator starts using time instead of temperature, operator add garlic to list.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked rice and cooked pork not dated inside reach in cooler by dry storage, as per employee over 24 hours.
Spray bottle containing toxic substance not labeled. Observe degreaser spray bottle not labeled at kitchen area.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. Observe above dishwasher machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observe throughout kitchen.
Floor not cleaned when the least amount of food is exposed. Observe under shelves at walk in cooler.
In-use tongs stored on equipment door handle between uses. Observe at cook line.
In-use wet wiping cloth/towel used under cutting board. Employee removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Observe on unit at kitchen area, also on drawers at cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observe at front counter, also next to coffee machine.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cooked pork (Chicharrones) not time marked at front counter, as per. Manager less than 2 hours.
Handwash sink used for purposes other than handwashing. Observed dirty spatula inside HWS at kitchen area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beans,cooked pork,cooked ground beef not date marked inside reach in cooler by dry storage, as per employee from previous day.
Buildup of food debris/soil residue on equipment door handles. Observed in all units at kitchen area.
Ceiling tile missing. Observed above dishwasher machine.
Floor not cleaned when the least amount of food is exposed. Observed inside walk in cooler.
Food stored on floor. Observed a food case stored on walk in freezer floor. Also observed raw oranges cases stored on floor by walk in freezer entrance, as per Manager they just received merchandise.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cooked beans inside drawers at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored on standing water at 112° F at front counter next to coffee machine, employee discard water and replaced with a new one. 137° F.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation between equipment at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on white reach in cooler by dry storage.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above shredded cheese on drawers at cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak stored above raw fish on drawers at cook line. Also observed raw chicken stored above raw ground beef inside walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pork (127F - Hot Holding); chicken soup (126F - Hot Holding) on warmer at kitchen area, as per chef less than 2 hours. Chef proceeded to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food being stored on soiled container at walk in cooler. Also observed soiled lids on raw chicken and raw steak containers on reach in cooler unit at kitchen area.
Handwash sink used for purposes other than handwashing. Observed employee discarding dirty water on HWS at front counter.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Buildup of food debris/soil residue on equipment door handles. Observed on all units at kitchen area.
Ceiling/ceiling tile shows damage or is in disrepair. Observed by dishwasher area.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Observed both garbage dumpsters at the back of the establishment.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed at kitchen area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on sugar container by walk in freezer entrance.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Outer openings not protected with self-closing doors. Observed back door open at the time of the inspection. Employee closed door.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on unit by expo area.
Stored food not covered. Observed seasoning containers not covered at cook line. Also observed tray with pastries not covered inside walk in freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Mar 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area.
Ceiling tile missing. Observed above dishwasher machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Mar 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 7 high priority.
7 High priority2 Intermediate8 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Observed ham and cheese sandwiches being stored on nonfood grade bags.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed vegetables on shelves inside walk in cooler. Operator rearranged properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded beef (49F - Cold Holding) inside walk in cooler, as per Operator from previous day, Operator discarded. Also observed 3 cheese and salami sandwiches not time marked. At front counter, Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded beef (49F - Cold Holding) inside walk in cooler, as per Operator from previous day, Operator discarded. Also observed pooled eggs (46F - Cold Holding) at cook line, as per operator less than 2 hours, employee close lid and add ice underneath.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed 3 cheese and salami sandwiches not time marked. At front counter, Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese croquettes (126F - Hot Holding); stuffed potato (126F - Hot Holding) at front counter, as per Operator less than 3 hours. Operator proceeded to reheat food. Also observed fried rice (126F - Hot Holding); plantains (112F - Hot Holding); pulled pork (123F - Hot Holding) in steam table. fried rice (168F - Reheating); plantains (165F - Reheating); pulled pork (167F - Reheating)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm); at front counter, Operator add water to diluted.Sanitizer Bucket (Chlorine 100ppm)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, cooked steak and cooked ground beef not dated insider reach in cooler at back area. Also cooked pasta and pico de gallo not date marked inside reach in cooler at kitchen area
Ceiling tile missing. Observed above dishwasher machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container on preparation area. Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across HWS in kitchen area.
Outer openings not protected with self-closing doors. Observed back door open, as per Operator they keep the door open most of the time, Operator closed the door during inspection.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, employee discarded.
Stored food not covered. Observed empanadas containers not covered inside walk in freezer.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate14 Basic
Show 20 findings ▾
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. Observed Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm).
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook changing gloves and no hand wash.inspector instructed employee during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scrambled eggs (157F - Cooking) at reach in cooler in kitchen area. As per Manager lees than 2 hours, employee closed unit and add ice bags during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (124F - Hot Holding); white rice (119F) in warmer at kitchen area, as per Manager less than 2 hours. Manager increased temperature during inspection. white rice (166F - Reheating); beans (167F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board at kitchen area. Observed soiled slicer at kitchen area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked yuca not dated in reach in cooler at the back of the kitchen, as per Manager over 24 hours. Manager dated during inspection.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. Observed above dishwasher machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing empanadas at the front counter.
Food stored on floor. Observed pickles container stored on floor at the front counter, employee rearranged properly.
In-use tongs stored on equipment door handle between uses. Observed at kitchen area, employee removed during inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container, Manager stored properly.
In-use wet wiping cloth/towel used under cutting board. Observed at kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled equipment at kitchen area, also observed grease accumulation on fryers at kitchen area. Also observed soiled gaskets in all units at kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior at reach in cooler at kitchen area. Also soiled interior of white refrigerator at the back of the kitchen.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen area.
Working containers of food removed from original container not identified by common name. Observed sugar container at the front counter not identified, also at the juice preparation station.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 28 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate20 Basic
Show 28 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Metal stem-type thermometer soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (56F - Cold Holding) in walk in cooler, as per Manager since yesterday, Manager discarded during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed cooked pork (56F - Cold Holding) in walk in cooler, as per Manager since yesterday, Manager discarded during inspection.
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 form during inspection.
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. Provided form during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,beef and pork not date marked, as per Manager over 24 hours, Manager dated during inspection.
Spray bottle containing toxic substance not labeled. Observed peroxide spray bottle not identified.
Buildup of food debris/soil residue on equipment door handles. Observed in all units at the establishment.
Ceiling/ceiling tile shows damage or is in disrepair. Observed damage ceiling tile and water marks in some ceiling tiles in kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed green cutting board in kitchen area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on sandwich preparation table. Employee removed during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items in sandwich preparation table,employee removed during inspection.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water. Observed under cooler near hand wash sink in kitchen area.
Food stored on floor. Observed sauce container stored on floor inside walk in cooler. Manager rearranged properly during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water at 87° F next to coffee machine, employee discarded during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No container installed for catching grease from hood drip tray.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fryers and under flat grill.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler near dry storage area.
Screen in door torn/in poor repair - Observed broken screen in back door.
Standing water in bottom of reach-in-cooler. Observed in unit near hand wash sink in kitchen area.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed in cooler (not working) used as a dry storage.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the front counter, also in kitchen area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.