- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom needs self closure **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food.
- Basic - Food stored in a location that is exposed to splash/dust. Large container of soup cooling on small table directly in front of hand wash sink end of cook line, exposed to drip from employees washing hands. Had manager move soup. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In containers of cornstarch and sugar back of establishment.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in cooler middle shelf by entrance. Instructed manager to put on bottom and add lid and straw.
- Basic - Soiled reach-in cooler gaskets. On front reach in cooler across from front counter **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in sink, in bucket back of establishment
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On hand sink in back prep area. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. White powders in small bags middle shelf dry storage area back of establishment need labeling. **Repeat Violation**
- High Priority - 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. Dish machine 0 ppm. Manager called dish machine repair, instructed manager on how to set up triple sink.
- High Priority - Employee washed hands with no soap. Employee at cook line rinsed hands and did not use soap. Instructed the employee on proper hand washing. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil sitting in room temperature water by rice cooker, employee removed water. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple large containers of Noodles rehydrating at room temperature 73-80°, had manager move to walk in cooler. Sprouts 75°, egg roll 83° sitting at room temperature by cook line, had manager add ice to sprouts and move egg rolls to walk in cooler. tendon 47°, noodles 43-44°, cut lettuce 55°, rare beef 46°, cooked meat 47° on prep cooler top across from cookline, recommended keeping prep top closed. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw beef sitting directly on top of container of sliced onions, corrective action, removed container of beef. **Corrected On-Site**
- 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. Raw Chicken in plastic bags not commercially packaged over box of raw shrimp in bottom shelf back of walk in freezer **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top has slight build up **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Hand sink end of back prep area had heavy food debris and pieces of ice in sink. Dish washed cleaned out sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked. Hand wash sink is blocked by small table with soup and an additional table with noodles, manager unblocked sink. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand wash sink along prep
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Whole Chicken 85° cooling at room temperature. Corrective action, had manager immediately move to walk in cooler. **Repeat Violation**
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee bathroom back of kitchen, also customer bathroom.
- Basic - Cloth used as a food-contact surface. Dirty cloth lining colander of cilantro on top shelf in walk in cooler. Also paper towel used to drain fried egg rolls along cook line. Manager removed cloth. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and employee drink on prep area back of kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On prep table next to prep cooler, corrected by employee. Water 77°. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Heavily soiled on shelf above cook line.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bag of raw chicken by entrance to walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. 3 large pieces of beef thawing at room temperature cent of kitchen.
- Basic - Soiled reach-in cooler gaskets. Reach in coolers across from cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Blue rag Sitting on prep across from cook line.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket across from prep table.
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor of kitchen across from handsink, at entrance of kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Screw top container of white powder on back storage shelf.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Container with attached lid, of cooked shrimp and beef in reach in cooler across from cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple containers of Noodles rehydrating at room temperature, 50-55°, corrective action, moved to walk in cooler, also suggested Time as a Public Health Control.
- 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. Container of Raw chicken over container of raw beef and boxes of raw shrimp.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top has slight mold like build up.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Half and half stored in reach in cooler next to cash register ambient 50°, manager removed half and half that was placed in cooler this morning.
- Intermediate - Employee used handwash sink as a dump sink. Hand sink front of kitchen along prep table had food debris inside.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink end of cook line blocked by small prep table and large container of rehydrating noodles. Made hand sink accessible. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Egg rolls 60-63° along cook line cooling at room temperature. Cooked noodles 63° on prep.
- 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. Missing training for some employees.
- Intermediate - Slicer blade guard soiled with old food debris. Old Food debris on slicer, slicer guard back on kitchen on prep table.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle Under back prep table.
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Case of oil on ground near stove. **Corrected On-Site** **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cups without lids/straws throughout kitchen. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above prep table in front of kitchen. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Chef belt above food on dry storage shelf. Also various items on shelf above bulk rice and salt containers. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic bins on dish rack. **Warning**
- Basic - Food stored in undrained ice. Cooked wontons in walk in cooler stored in undrained ice water. **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between wire shelf at dry storage shelf. **Repeat Violation** **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon in container of egg drop soup in walk in cooler. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 70°. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. Old labels on plastic bins at dish rack. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing buckets on floor throughout kitchen. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Plastic containers in dry storage area. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. Small brown flies throughout kitchen. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sterilite plastic containers used to stored vegetables in walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts on prep line at 52°. Operator placed bean sprouts in walk in cooler. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over lemons in walk in cooler. Raw meat items over dairy. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked tofu in make table unit. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken over ready to eat pastries. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw pork pastries. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken on shelf with raw beef and and raw pork in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near cook line blocked by cart. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee washing lettuce in hand wash sink across from triple sink. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. No hot water at hand wash sink in employee bathroom. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. Employee unable to provide probe thermometer. **Warning**
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1/6/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Cover vegetables on cookline **Warning**
- Basic - Equipment in poor repair. Display cooler ambien thermometer reads 50'F **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table units; between wall and hand wash sink **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Rice noodles on table near handwash sink on cookline **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. MSG in dry storage **Corrected On-Site** **Warning**
- High Priority - 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. 0 ppm **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Jars of shrimp sauce on shelf on prep line 83'F, moved back to cooler; mussels in make table 49'F bag of ice put on top; bob tea, display cooler, 54'F voluntarily discarded **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Thawing chicken in container with lemon grass **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over bok Choy in make table; various items in walkin cooler **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Pesticide on shelf in dry storage with tea **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Food manager certification expired. Expired 6/11/13 **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table near cookline **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainers near cook line **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. In employee restroom **Warning**
- 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 rice, chicken etc in walkin cooler; boba tea in display cooler **Warning**
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8/6/2013 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dispensers still being installed at licensing
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5/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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