- Basic - Accumulation of food debris/soil residue on handwash sink- including faucet handles and backslash. **Warning**
- Basic - Heavy hood soiled with accumulated grease. Manager stats hood will be cleaned the weekend. **Warning**
- Basic - Reuse of single-service articles- observed facility reusing single serve bags for food storage. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by prep area. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food- observe broccoli wash and chopped and put back into box. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface- tables and chest freezer. **Warning**
- 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. **Warning**
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Self closer gets stuck in open position
- Basic - Bowl or other container with no handle used to dispense food. In chopped onion container
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gasket n rice cooker
- Basic - Cardboard used to line nonfood-contact shelves. Reach in freezer lid
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored in dry storage area not covered. Open dry ingredient bags
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Smoker
- Basic - No copy of latest inspection report available.
- Basic - Reuse of single-service articles. Broccoli box used to stored prepped broccoli
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of food containers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 60°F less than an hour. Item discarded and new garlic in oil will be stored in reach in cooler **Corrected On-Site**
- High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. See stop sale. Raw chicken stored next to peas and carrots in reach in cooler, chicken dripping into container
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef
- Intermediate - Handwash sink not accessible for employee use at all times. Reach in cooler blocking hand wash sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rags and gloves **Corrected On-Site**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In onions
- Basic - Duct tape used to repair nonfood-contact surface. Gaskets on reach in coolers
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sauces
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw shrimp over wonton
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw beef over raw fish raw chicken over raw beef
- High Priority - Shell eggs in use or stored with cracks or broken shells. In reach in cooler **Corrected On-Site**
- Intermediate - Bar soap used at handwash sink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden bowls chipped
- 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 and cooked chicken in the walk in cooler
- Intermediate - Records/documents for required employee training do not contain all of the required information. **Corrected On-Site**
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable-round cutting stones heavily grooved and soiled.
- Basic - Food stored in a prohibited area. Personal food stored over and with food for sale by facility. **Corrected On-Site**
- Basic - Heavy Grease on lid and surrounding grease receptacle.
- Basic - Hood soiled with accumulated grease-drip tray and area directly above drip tray heavily soiled with runny, sludgy black/brown grease like substance.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Employee through tonges into veggies after dispensing them. Handles touching cleaned and prepped veggies and noodles.
- Basic - Reuse of single-service articles.nFacility reusing plastic bags for foods other than what the bag states.
- Basic - Soiled reach-in freezer shelves and door.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Employee picking up prepped and cleaned Broccoli to add to beef broccoli dish. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Prepped raw chicken stored over dumplings in upright freezer. Prepped raw chicken over prepped raw shrimp in walk in cooler.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates available but not properly completed. Names, dates of testing and signed off by food manager all missing.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink, facet handles and surrounding area.
- Basic - Food-contact surface not smooth and easily cleanable-broken down cardboard box used as shelf paper/cover. Advised to get rid of item.
- Basic - Reuse of single-service articles-waxed box that broccoli bunches came in reused for washed/cut broccoli.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. man came into facility and walked directly to cook line where he started to move utensils and begin to prep foods. Advised manager and employee that he needed to wash.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch mixture on cook line temped at 81?. Operator states it had only been there for 2 hours. Advised rapid chill to 41 pr colder and hold cold.
- Intermediate - Reach-in cooler shelves soiled with food debris-2 units behind cook line, heavily soiled.
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2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Card board used to cover lid of chest freezer
- Critical - Observed employees using same utensil to handle raw and cooked product.tongs and wooden bowl. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.cook line RIC
- Observed heavyy build-up of food debris on exterior of flour container
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./ bowl used to scoop diced onions
- Critical - Observed rsheet pans of raw chicken stored overopened bags of vegetables and krab sticks in RIF
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, cloth towel under round cutting board. Recommended damp paper towels, must be discarded daily or when soiled.
- Observed attached equipment soiled with accumulated grease, hood filters above wok line.
- Observed gaskets with slimy/mold-like build-up, cook line reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, raw shrimp and raw chicken is 48-73 degrees F in tubs at the 3 bay sink prep area. Manager stated they were defrosting and had been there less than 30 minutes. Recommended rapidly chilling then maintaining at 41 degrees F or below.
- Critical - Observed potentially hazardous food thawed in standing water, water filled tubs of raw shrimp and raw chicken at the 3 bay sink prep area. Corrected On Site, manager dumoed water out and placed foods in the walk in cooler.
- Critical - Observed potentially hazardous food thawing at room temperature, sheet pans if raw frozen chicken and beef sitting on top of reach in freezer and jug of oil in the kitchen- manager stated they were defrosting. Corrected On Site, manager put foods into walk in cooler to finish defrosting.
- Observed reach-in cooler gasket torn/in disrepair, unit across from fryers.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Light not functioning./storage area
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before going to scoop rice Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./corn starch mixture and garlic and oil cooks line made 1/2 hr ago showed how to utilize time as public health control will discard at 5.15 pm
- Observed single-use containers (boxes and/or cans) reused for the storage of food./observed re-use of can for corn starch mixture on cooks line
- Critical - Observed soil residue in storage containers./bulk storage containers soiled inside and out
- Critical - Observed uncovered food in holding unit/dry storage area./in tall freezer
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris on nonfood-contact surface, utility cart on cookline.
- Observed equipment in poor repair, interior of reach in freezer lid is cracked and fiberglass insulation is exposed.
- Critical - Observed moderate buildup of soiled material on racks in the walk-in cooler. Repeat Violation.
- Observed nonfood-grade containers used for food storage, large green and red containers used to store dry bulk food and cut cabbage- also "shoebox" style containers used to store cooked foods in the reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tub of raw chicken in 3 bay sink is at 71 degrees F. Recommended rapid chilling then maintain at 41 degrees F or below.
- Observed reuse of single-service articles, top half of a gallon jug container being used to scoop rice. Repeat Violation.
- Critical - Observed shell eggs in use or stored with cracks or broken shells, flat of in use raaw shell eggs on cookline. Repeat Violation.
- Critical - Shell eggs held on cookkline maintained at an ambient air temperature greater than 45 degrees Fahrenheit, flat of raw shell eggs on cookline at 76 degrees F. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name, green bulk storage bin containing white powdery substance labled in Chinese only- must have English translation as well. Food employee stated it contains corn starch.
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8/16/2011 | Routine - Food | Administrative complaint recommended |
- Food-contact surface not smooth and easily cleanable, cloth towel under cutting board.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Observed cook wash and rinse cutting board thenan return it to prep area without sanitizing.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Critical - Observed dented/rusted can, dented can of pineapple juice.
- Observed employee with no hair restraint, male cook scooping cooked rice with loose unrestrained hair.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, cook washed and rinsed cutting board in middle bay of 3 bay sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, prep table shelves near 3 bay sink and utility cart on cookline.
- Observed reuse of single-service articles, half gallon jug cut in half being used as a scoop. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells, flat of raw shell eggs on cookline.
- Observed walk in cooler gaskets and door frame with slimy/mold-like build-up.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked rice on the cookline at 96 degrees F.
- Critical - Shell eggs held on cookline maintained an ambient air temperature greater than 45 degrees Fahrenheit, raw shell eggs were at am ambient air temperature of 66 degrees F.
- Wet mop not hung to dry.
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4/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor-bag of cabbage on floor. Corrected On Site.
- Critical. Observed employee improperly washing hands. Employee came to front, washed hands without soap and dried on towel used for sanitizing. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Sterilite containers and dishtube like containers throughout.
- Observed nonfood-contact equipment in poor repair-lid to chest freezer has peeling/worn paint.
- Wet wiping cloth not stored in sanitizing solution between uses. One left on rear prep table near 3 bin sink, and one at cookline. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Hot and cold handles to front handwash sink heavily soiled.
- Observed gaskets with slimy/mold-like build-up. Chest freezer, backed up yo cookline prep table-gasket and backside heavily soiled.
- Critical. Hot water not provided/shut off at employee hand wash sink. Front counter handwash sink.
- Critical. Handwash sink not accessible for employee use at all times. Several items in handwash sink basin.
- Observed attached equipment, hood filters and flat surfaces soiled with accumulated runny, drippy grease.
- Wet mop not hung to dry.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof not available and person in charge has no idea what inspector is looking for. Books were found after several calls andvseveral people looking for info. Books found were not filled out with any names, dates or other info.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held on cook line an ambient air temperature greater than 45 degrees Fahrenheit, flat of raw shell eggs on cook line at an ambient air temperature of 76 degrees F. Corrected On Site.
- Critical. Observed potentially hazardous food thawing in standing water, still frozen duck in bucket of water. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, sheet pan of raw chicken stored over sheet pan of raw beef in the reach in freezer. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair, cook line unit.
- Critical. Observed a moderate buildup of soiled material on racks in the walk-in cooler.
- Observed walk in cooler and cook line reach in cooler gaskets with slimy/mold-like build-up.
- Observed attached equipment soiled with accumulated dust and mold-like substance, walk in cooler fan motor covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed several whole fish in a bag in the reach in freezer and 1 dozen plus in a tub at the preparation area, operator states it is for personal use and was given to them at no charge by a vendor but is unable to provide proof. Invoices or case packaging must be kept and provided upon request.
- Critical. Observed potentially hazardous food thawing in standing water, frozen block of shrimp sitting at the 3 bay sink drainboard in a tub of water. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken stored over raw shrimp in the walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food, raw chicken stored over wonton wrappers and pre cooked clams in the reach in freezer.
- Observed employee with no hair restraint, cook. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, top edge of coffin style reach in freezer is held together with duct tape.
- Critical. Observed soiled reach-in cooler gaskets, cookline units.
- Critical. Covered waste receptacle not provided in women's bathroom, employee restroom.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers.
- Observed dusty ceiling tiles and/or air conditioning vent covers, guest restroom.
- Wet mop not hung to dry.
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12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
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