- Basic - Bowl or other container with no handle used to dispense food. Bowl inside rice container. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **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. Rice flour. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Cooked Noodles in the walk in cooler. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Screen back door
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fried chicken at 63°f on the prep area, moved inside a cooler.
- High Priority - Raw animal food stored over cooked food. Raw ground beef over fried rolls in a cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw poultry over sauces. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimps over krab Rangoon and French fries **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When switching from poultry to beef. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tomas, yuong
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers.
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- 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. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Flour. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Salt. **Corrected On-Site** **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing equipment on the 3 compartment sink, sanitizer not set up. **Corrected On-Site**
- High Priority - Potentially hazardous (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. Cabbage, **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry over sauces in the walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pork cooling for 1 1/2 h found at 105°F, moved to a walk in cooler, 60°F at the end of the inspection. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rolls, pork, chicken in the walk in cooler. **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. Plastic table top croaked, no longer cleanable. **Warning**
- Basic - Food stored in dry storage area not covered. Flour. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Raw animal food stored above unwashed produce. Raw meat over produce in the walk in cooler. **Warning**
- Basic - Single-use plastic bag reused. Observed a rice bag with poultry inside the freezer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Dry storage bins, flour, sugar, salt **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands. Establishment has no approved Alternative Operating Procedure. Cut vegetables. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts, garlic and oil in the prep area, implemented time control procedure. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat, seafood over sauces. **Repeat Violation** **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Moved inside a walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Utensils under prep table. **Corrected On-Site** **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed rice at 105?F on the prep area, less than 2h cooling according to mgr, moved inside the walk in cooler. **Corrected On-Site** **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. Only two out five certificates provided. **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. Rolls, chicken, pork in the walk in cooler. **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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2/25/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline fliptop reach in cooler, operator turned the unit colder.
- Critical - Handwash sink not accessible for employee use at all times. prep area, utensils inside. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cooked dumplings. Corrected On Site. gloves.
- Observed dispensing equipment that allows contamination, no handled cup or bowl inside a food container, ground beef. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical - Observed food stored on floor. meat in the walk in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, seafood, chicken in the cookline fliptop reach in cooler. operator turned the unit colder. Repeat Violation. 39 degrees fahrenheit at the end of the inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs, bean sprouts, garlic and oil, poultry at the prep area, Corrected On Site. moved inside the walk in cooler. explained and implemented time control procedure.
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood, meat over cut vegetables in the walk in cooler.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cut plastic bottle used as a scoop. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. flour.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, pork at the prep area. Corrected On Site. moved inside the walk in cooler. explained and implemented time control procedure.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken, rice, cooks line. See 1b. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.Rice, pork, wi cooler. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Chicken, rice, cooks line, Repeat Violation. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse, 3 pounds of chicken, 56 F, rice 67 F, 2 pounds, cooks line, kept without time in lieu temperature log longer than 5 hours. Products discarded Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Repeat Violation. Corrected On Site.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an unclean toilet.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed grease on the ground and/or pad, outside back door.
- Critical - Observed raw animal food stored over cooked food.Wi cooler Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Chicken Repeat Violation. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Repeat Violation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rice, cook's line, see 2.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed raw animal food stored over cooked food.WIcoler, reach in cooler, Corrected On Site. Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- 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. Corrected On Site.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Exiting system - adequate, good repair
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed food stored on floor, WI cooler.
- Critical. Observed uncovered food in holding unit/dry storage area, WI cooler. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. Corrected On Site. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Handwash sink not accessible for employee use at all times, kitchen, blocked by a pot of rice. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed packaged food not labeled as specified by law.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed food stored on floor, WI cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area.
- 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. Corrected On Site.
- Critical. Observed soil residue in storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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7/28/2009 | Routine - Food | Inspection Completed - No Further Action |
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