- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken 56 F, bean sprout 50 F, noodles 70 F Operator put in reach in cooler Bean sprout 50 F, chicken 54 F at callback
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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11/07/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line nonfood-contact shelves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. chicken 56 F, bean sprout 50 F, noodles 70 F Operator put in reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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11/05/2014 | Complaint Full | Warning Issued |
- Basic - Ice scoop handle in contact with ice.
- Basic - Unnecessary items on the premise. Storage upstairs
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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10/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves. Onion container
- Basic - Clean equipment stored on floor.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pot
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Shelf under preparation table soiled with food debris. Under Prep table and by clean plates
- Basic - Unnecessary items on the premise. Storage upstairs
- Basic - Utensils in poor condition. Plastic container
- Basic - Wood food-contact surface not properly sealed.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Food with mold-like growth. See stop sale. One pound strawberries
- High Priority - Medicine stored in refrigerator/cooler with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken and pork
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical improperly stored.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Three cats outside rear door. Bowl outside door.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Knives, spatula
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
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10/07/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- 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. **Admin Complaint** **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Admin Complaint** **Repeat Violation**
- High Priority - Medicine stored in refrigerator/cooler with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water supply not maintained during peak periods. **Admin Complaint** **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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09/04/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. RIC door soiled
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut onions and peppers
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Soil residue build-up on nonfood-contact surface.
- 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.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No person in charge of establishment during operation.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- 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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in chest freezer.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - No cleaning agent provided in first compartment of sink.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wash solution not clean.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 29-05-1 No mop/service sink installed/available at establishment.
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6/14/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Equipment food-contact surfaces and utensils not sanitized. pans washed and not sanitized
- Floors not maintained smooth and durable. tile broken
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. broken thermometer . Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. hand sink by cook line Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. in 2nd floor dry storage area-
- Critical - No conspicuously located thermometer in holding unit. reach in cooler by ice machine .
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.7 employees currently working.
- No mop/service sink installed/available at establishment.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when switching from serving food, then handling soiled equipment, then going back to station without wawhing hands.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. as a shelf cover
- Observed food debris accumulated on kitchen floor. underneath equipment s Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washing hands in 2 compartment sink . Repeat Violation.
- Critical - Observed food stored on floor. rice
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. knives handle.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef next to ready to eat vegetable
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. by cookline Repeat Violation.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw shell eggs at 81 F kept in a dry storage area without refrigeration. According to employee, he bought it the previous day.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over lettuce
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. forks
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed soiled reach-in freezer gaskets.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- Observed wall soiled with accumulated food debris. by prep sink Repeat Violation.
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4/12/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. handsink by reach in cooler
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.warewashing racks and interior of machine have encrusted material
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.shelve cover
- Observed food debris accumulated on kitchen floor.behind equipment
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelves by grill
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing.by sushi bar
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.by kitchen door
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.spatula
- Observed wall soiled with accumulated food debris.by grill
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.egg roll
- Wall not smooth and easily cleanable.by warewashing area
- Critical - Working containers of food removed from original container not identified by common name.flour
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12/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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1/27/2011 | 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.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed residue build-up on nonfood-contact surface.
- Observed unnecessary items on the premise.
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9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. EGGS AT COOK LINE(79F).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED RICE (92F) BY COOK LINE.
- Critical. Observed food being cooled by nonapproved method. COOKED DUCK.(50F)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER BEEF AT REACH IN FREEZER.
- Critical. Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER VEGETABLES (AT REACH IN COOLER).
- Observed in-use utensil stored in clean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area. BOTTLE WATER OPENED OVER FOODS IN COOLER.
- Observed employee with no hair restraint. KITCHEN EMPLOYEES.
- Critical. Equipment food-contact surfaces and utensils not sanitized. ZERO READING.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. ZERO READING.
- Lights missing the proper shield, sleeve coatings or covers. OVER COOK LINE.
- Light not functioning. AT REACH IN COOLER.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. ONE EMPLOYEE OUT OF FOUR TRAINED. ALL MUST GET TRAINED . This violation must be corrected by : 06/14/2010.
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4/14/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHELL EGGS (75F).
- Observed in-use utensil NOT stored in water at or above 135 degrees Fahrenheit.
- Critical. Observed a designated employee eating/drinking area located in a food preparation or other restricted area. OPENED SODA CANS OVER BEEF AT REACH IN COOLER.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed clean utensils stored on floor.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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11/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/19/2008 | Routine - Food | Call Back - Admin. complaint recommended |
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