- Basic - Build-up of grease on nonfood-contact surface. On drip tray at cook line.
- Basic - Shelf under preparation table soiled with food debris. At cook line.
- Basic - Soil residue build-up on nonfood-contact surface. On side of cook line where hose is located.
- Basic - Standing water in three-compartment sink/three-compartment sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken over beef. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plate, **Corrected On-Site**
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. On pipes at cook line near fryer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Garbage can located outside has no lid or lid open/broken. Broken lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at sink. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. At broiler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine, **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing bus tub with sanitizer set up. PIC set up sanitizer and washed,rinsed and sanitized. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken behind cooked pork, top of make table at cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over sauce, cook line reach in. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cooked pork. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In restroom sink.
- 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, fried chicken and pasta in walk in cooler. Owner had labels in marked with date. **Corrected On-Site**
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2/10/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood trays.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. House hold drill.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken strips.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Fried rice at 62° at counter at cook line. PIC placed in reach in cooler . Corrective action taken.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Scoop and bowl. **Corrected On-Site**
- 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. PIC has book and will train today.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wontons cooked chicken ,pasta and rice. Walk in cooler.
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Store room.
- Basic - Build-up of grease on nonfood-contact surface. At cook line at hose Bibb.
- Basic - Food stored in dry storage area not covered. Cut and diced onions at back hallway. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated food debris. At store room area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta at 80°, PIC uncovered. **Corrected On-Site**
- 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. Owner will train one employee who does not have training.
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood tray line at hoods.
- Basic - Interior of broiler has heavy accumulation of black substance/grease/food debris.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Cook line
- Basic - Soil residue build-up on nonfood-contact surface. Prep table above prep table and shelf at cook line.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 51, put in walkin for 20 minutes. 42 degrees. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Shrimp behind onions, top make table,cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged. Beef over wontons **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wontons , fried chicken and pasta in walkin cooler.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. at shelve
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. inside broiler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sheet pan of wontons on speedrack at 71 degrees, PIC put in walkin freezer ,42 degrees in 35 minutes. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over cooked pork,reachin cooler . Corrected On Site.
- Observed residue build-up on nonfood-contact surface. shelve at 3 comp sink.
- Critical - Observed uncovered food in holding unit/dry storage area. Rice, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Bus tub half full of fried rice at 112 degrees on cart, PIC states just cooked and placed in walkin to cool. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. Sheet pans of Chicken over beef in walkin freezer .
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. non food grade drill.
- Observed build-up of grease on nonfood-contact surface. shelves near fryer.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. drill attachment for sauce.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked eggs at cookline 72 degrees, put in freezer , 42 degrees in 35 minutes, Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp at 3 comp sink, Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. house wrapped chicken over beef in walkin freezer .
- Critical - Observed unlabeled spray bottle. degreaser.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried chicken chunks at 84 degrees on sheet pan, employee put on 4 sheet pans into freezer , 39 degrees in 40 minutes. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. bus tub of rice at 123 degrees, employee cooked in wok to 147 degrees and ansfed to bain marie. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wontons , cooked meats , cooked shrimp.walkin cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb. hose at cookline .
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, rice eggrolls in walkin , Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at cookline at 84 degrees, Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried chicken at 62 degrees end of cookline, Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice in bus tub at 71 degrees cookline , Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. open canned mushrooms, baby corn and water chestnuts at 64 degrees end of cookline, Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. boxes of chicken and open sauce on kitchen floor , Repeat Violation.
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, Repeat Violation.
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9/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- 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. 1 EMPLOYEE OF 6 MONTHS NO TRAINING AND OTHERS EXPIRED This violation must be corrected by : 9/12/2011.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. bus tubs of rice cooling on shelve under table at room temperature , 110 degrees moved to walkin , Corrected On Site.
- Critical - Observed food stored on floor. boxes of chicken and open sauce on kitchen floor , Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. celery in same pan as raw shrimp, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs at cookline at 84 degrees, Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried chicken at 62 degrees end of cookline, Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice in bus tub at 71 degrees cookline , Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. open canned mushrooms, baby corn and water chestnuts at 64 degrees end of cookline, Repeat Violation.
- Observed utensils stored in crevices between equipment. knives stored under slicer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried rice in kitchen at 110,moved to walkin cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, rice eggrolls in walkin , Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, Repeat Violation.
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7/12/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls , rice and pasta in walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs and garlic at cookline out of temperature 70 degrees. moved to reachin . Corrected On Site. This violation must be corrected by : 1/10/2011.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried chicken , rice and cooked eggs at cookline at 67 degrees, moved to walkin . Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. canned mushrooms,water chestnuts and baby corn on counter, moved to reachin cooler. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. food cooling covered in walkin , uncovered . Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken and beef over fried shrimp in walkin freezer .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken on sheet pan over beef in walkin freezer .
- Critical. Observed food stored on floor. onions and brocilli in kitchen . Corrected On Site.
- Critical. Observed cloth gloves contacting ready-to-eat food. rice and fried food
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed toxic item improperly stored. lye above handwashing sink in restroom
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11/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. eggrolls , wontons and cooked shrimp in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garliic in oil and eggs at cookline out of temperature . Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at bain marie, reheated Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. pasta and chicken being cooled in 6 inch pans Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. seafood
- Critical. Observed uncovered food in holding unit/dry storage area. numerous items in walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area. bags of rice in storeroom Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting vegies without glove, put glove on Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. Repeat Violation.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline
- Observed nonfood-grade containers used for food storage. to go plastic bags
- Observed wall in disrepair. behind and to the side of the 3 comp sink
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 300+ Corrected On Site.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken , rice and pasta out of temperature on prep table, moved to walkin by owner . Corrected On Site. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. observed rice being cooled in 6 inch pans.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. observed raw shrimp behind cooked beef on cookline cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed raw beef over raw chicken in reachin cooler on cookline . Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.observed raw chicken over raw scallops in walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. observed numerous bags of rice uncovered in side storeroom .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. observed cup for raw rice and cornstarch . Corrected On Site.
- Observed employee with no hair restraint.observed cook without hair restraint. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. observed use of egg crate for draining fried chicken . Corrected On Site.
- Critical. Observed accumulation of debris in three-compartment sink. adviced owner of proper use of 3 comp sink, they had been using 2 comp sink in the past. Corrected On Site.
- Observed build-up of dust and or dirt on nonfood-contact surface. observed on fan at front sink.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. observed knives and garnish tools in rusted pan.
- Equipment and utensils not properly air-dried. observed wet stacking . Corrected On Site.
- Observed single-service articles stored without protection from contamination. SS items in dry storeroom . Corrected On Site.
- Observed dumpster rusted out on bottom and lids missing.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED MEATS IN WIC AS PER MGR SINCE LAST NIGHT LESS THEN 24 HRS NO VIOLATION Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CUT AND WASHED VEGITABLES AT 77 AND 78F ON PREP TABLE SINCE THIS MORNING Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water.SHRIMPS Repeat Violation. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.RAW BEEF OVER RTE COOKED PORK IN WIC Repeat Violation.
- Critical. Observed food stored on floor.SEVERAL BOXES IN WIC AND WIF Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.FLOUR SCOOP Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.BY RICE Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.RIC ON LINE Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.YELLO OIL CANS AND TOFU CONTAINER Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.WOODEN SHELF IN WIC AND RUSTED SHELF UNDER PREP TABLE BY HWS IN KITCHEN Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.RIC ONLINE Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times.BLOCKED BY 3BUS PANS IN FRONT OF HWS IN KITCHEN Repeat Violation.
- Critical. Observed live flies in kitchen.4-5
- Critical. Outer openings not protected with self-closing doors.BACK DOOR Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.BACK DOOR Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical. Observed unlabeled spray bottle.BY THREE COMPARTMENT SINK Repeat Violation.
- Critical. Identity of food or food product misrepresented.CRAB RANGOON USING IMITATION CRAB MEAT Repeat Violation.
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7/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/2/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/1/2009 | Routine - Food | Administrative complaint recommended |
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