- Basic - Build-up of grease on nonfood-contact surface. Drip pans at grill. **Repeat Violation** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish in walk in cooler. **Corrected On-Site** **Warning**
- Basic - Non-stick coating peeling/chipping off of pans/utensils. Rice insert. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated food debris. Inside walk in cooler. **Warning**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook line employee, discussed with PIC. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. **Warning**
- Intermediate - Soil residue in food storage containers. Inside spice containers at crash cart at cook line. **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. In drip pans at grill.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Wall in disrepair. At walk in cooler.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked fish fillet at Buffett steam table at 112° for 20 minutes. PIC removed second pan under insert . Fish at 173° in 25 minutes. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After using walk in cooler handle.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. In service area north end.
- Basic - Hole in wall. At entrance to kitchen on south end of cook line.
- Basic - Wall in disrepair. At mop sink wall.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish fillet at 114° on steam table. PIC turned up heat. Corrective action taken.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine. 1000 **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket. **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. Pasta and beans in walk in cooler. **Corrected On-Site**
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10/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Ice machine
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Food storage container/container lid cracked or broken. Cambro
- Basic - Wall in disrepair. Tiles missing in service area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken at 105? at grill station, PIC heated in oven to 173? **Corrected On-Site**
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. chicken dishes at steam table ne at 104 and 111 degrees. This violation must be corrected by : 9/20/2012.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knive at grill station .
- Observed equipment in poor repair. walkin freezer , no food inside .
- Observed residue build-up on nonfood-contact surface. shelves at front counter .
- Critical - Observed rodent activity as evidenced by rodent droppings found. 30 old droppings accumulated at water heater shelve above mop sink. This violation must be corrected by : 9/20/2012.
- Observed unnecessary items on the premise. items on top of walkin
- Observed unnecessary items on the premise. old equipment
- Observed utensils stored in crevices between equipment. knives at reachin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken at grill station at 104 degrees in half pan. This violation must be corrected by : 9/20/2012.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta and beans in walkin cooler .
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9/19/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. ice scoop chipped.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. in kitchen .
- Critical - Observed soil buildup inside ice bin.
- Observed utensils stored in crevices between equipment. Knives at cookline .
- Plumbing system improperly repaired. drain pipe extension not attached to utilty sink.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 PPM * PIC changed sanitizer . Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
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3/21/2012 | 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. noodles ,cooked chicken ,beans and all phfoods in walkin . SAME ITMS ON 12/12
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 90 degrees in kitchen , employee reheated. Corrected On Site. 94 DEGREES ON 12/12/11
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at buffett at 111,reheated. Corrected On Site. 106 DEGREES ON 12/12
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. beans and rice on shelve . Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. drip pans at grill
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin shelves
- Critical - Violation: 30-03-1 Air gap not installed. at utility sink
- Critical - Violation: 31-08-1 Hand sink missing paper towels in food preparation room or area. both handwashing sinks. Corrected On Site.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/12/2011. MANAGER ON DUTY WITH 4 EMPLOYEES-NO CFM CARD 12/12
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 12/12/2011. NO CERTIFICATIONS AVAILABLE 12/12
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12/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Air gap not installed. at utility sink
- Critical - Hand sink missing paper towels in food preparation room or area. both handwashing sinks. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 12/12/2011.
- 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. This violation must be corrected by : 12/12/2011.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin shelves
- Observed build-up of grease on nonfood-contact surface. drip pans at grill
- Observed build-up of grease on nonfood-contact surface. inside oven
- Observed employee with no hair restraint. Corrected On Site.
- Observed floor area(s) covered with standing water. behind grill at rice cookers.
- Observed food debris accumulated on kitchen floor. under ice machine and cookline
- Critical - Observed uncovered food in holding unit/dry storage area. beans and rice on shelve . Corrected On Site.
- Plumbing system in disrepair. drain backed up at sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at 90 degrees in kitchen , employee reheated. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken at buffett at 111,reheated. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles ,cooked chicken ,beans and all phfoods in walkin .
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/12/2011 | Routine - Food | Warning Issued |
- 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. pasta, rice, meats, walkin cooler. NO DATES AT CALLBACK
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in kitchen in steamers at 96 degrees,reheated, Corrected On Site. RICE AT 106 DEGREES AT CALLBACK
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. in dirty basket at cookline reachin .
- Violation: 14-29-1 Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges at cookline .
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. inside oven
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. side of fryer between wok station
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Violation: 51-18-1 No copy of latest inspection report.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/16/2011.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 5/16/2011.
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5/17/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Equipment and utensils not properly air-dried. wet stacking
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. in dirty basket at cookline reachin .
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/16/2011.
- No copy of latest inspection report.
- 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. This violation must be corrected by : 5/16/2011.
- Observed build-up of grease on nonfood-contact surface. inside oven
- Observed build-up of grease on nonfood-contact surface. side of fryer between wok station
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges at cookline .
- Critical - Observed potentially hazardous food thawed at room temperature. beef and shrimp, at sink, Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. open fish over RTE in drop in freezer .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over beef, walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice and spring rolls at front counter at 124 degrees,reheated, Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in kitchen in steamers at 96 degrees,reheated, Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, rice, meats, walkin cooler.
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3/11/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. salt and flour Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. pork and eggs over soda and water in walkin cooler . Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over fish in walkin freezer Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. around mop sink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelve at end of cookline .
- Observed leaking pipe at plumbing fixture. hose at mop sink
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9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. vegies , pasta , eggrolls and plaintains at buffett line, PIC turned up steam table and reheated food. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. beans and rice, storage . Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs at grill Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. no handles on food dispensing utensils Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets. front cooler
- Observed residue build-up on nonfood-contact surface. exterior of oven and drain rack above cookline
- Observed attached equipment soiled with accumulated dust. walkin cooler blower vents.
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. walkin freezer
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed black beans, pork eggrolls and vegetables, reheated by cook. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. open fish next to raw beef walkin . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. fish in freezer . Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. cornstarch and rice Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice dish Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Equipment and utensils not properly air-dried. wet stacking
- Observed utensils stored in crevices between equipment. knive prep table Corrected On Site. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 300 ppm Corrected On Site.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
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