- Basic - Cloth used as a food-contact surface. In rice vinegar.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at the wait station. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, shrimp, poultry and cut cabbage in the flip top reach in cooler next to grill. Corrective action taken, moved to another unit.
- 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. Chlorine 0ppm
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After touching trash can. **Corrected On-Site**
- 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. Garnishing plates. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing utensils.
- Intermediate - Reach-in cooler not 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. Flip top reach in cooler next to the grill.
- 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. Duy.
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09/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable. Warewashing area
- 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. Flour, salt, rice **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Front counter flip top reach in cooler
- Basic - Silverware/utensils stored upright with the food-contact surface up. Front counter. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. Water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts and cut cabbage at the prep area in an ice bath and crab Rangoon on a prep table at greater than 41°f, moved inside a cooler. Tofu atin an ice bath at the prep area at greater than 41°f, iced down to 41°f
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meat over cut carrots.
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front and back room.
- Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks.
- Basic - Food stored on floor. Box of roasts. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter,
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, 50 ppm **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 45° cream, sour cream 48°, Togo 48°, discarded, **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Vitamin c on shelf with condiments, wait station. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 56° cut lettuce, tomato, 43° moved to freezer **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Chef. **Corrected On-Site**
- 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. Touching vegetables going on plates. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing food with running water. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies room 81°, needs to be 100° AND handsink in kitchen.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wait staff. 60 day callback.
- Intermediate - Nonfood-grade basting brush used in food. Metal on brushes.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces in walkin.
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11/1/2013 | Routine - Food | Warning Issued |
- High Priority - Observed license is expired and is more than 60 after expiration date.
- Basic - Observed: Bowl or other container with no handle used to dispense food. Plastic cup without handle used to scoop sugar and tempura. COS.
- High Priority - Observed: Food stored in ice used for drinks. Beer bottle stored in drink ice in ice machine. Ice was discarded immediately by manager. COS.
- Basic - Observed: Food stored on floor. Carrots in walk in cooler. COS.
- Basic - Observed: Hood filters soiled with accumulated grease and dust.
- Basic - Observed: In-use utensil stored in standing wawter less than 135 degrees Fahrenheit. Frontline.
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. At hand wash sink on cook line and in dish wash area.
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Dish wash area hand wash sink.
- Intermediate - Observed: No soap provided at handwash sinnk. Dish wash area hand wash sink. COS.
- Basic - Observed: Reach-in cooler gasket torn/in disrepair. Cookline cooler.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. dishwash area handwash sink. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/28/2012.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed improper separation of raw animal foods and ready-to-eat foods. raw shell eggs behind broccoli in top of fliptop cooler on cookline. Possible cross contamination by bringing eggs over broccoli... Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed utensils stored in crevices between equipment. knifes stored between cooler and table on cookline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/28/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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