- Basic - Buildup of food debris/soil residue on equipment door handles on RIC's on cookline
- Basic - Gaskets with slimy/mold-like build-up on RIC's on cookline
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed food stored in thank you bags in WIF
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack egg then handle SS Tupperware without a handwash **Corrected On-Site**
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. By three comp sink **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken 46° F, cooked pork 45° F, raw shrimp 45° F of 47° F corrective action taken operator turned down thermostat and ambient temp came down to 40° F
- High Priority - Dented/rusted cans present. Observed Two dented cans of baby corn in dry storage area voluntarily discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Freshly chopped garlic at 70° F on counter next to wok out for approximately 1/2 hour according to operator **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked chicken 68° F cooling in a plastic container deeper then 4 inches in RIC **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed cooked dumplings 85° F at room temp to cool corrective action taken food placed in RIC **Corrected On-Site** **Repeat Violation**
- Intermediate - Walk-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. Observed Raw chicken 46° F, cooked pork 45° F, raw shrimp 45° F of 47° F corrective action taken all operator turned down thermostat and ambient temp came down to 40° F **Corrected On-Site**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a container of onions on the floor in the walk in. **Corrected On-Site**
- 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.
- Basic - Employee eating in a food preparation or other restricted area. Observed employes eating food in the back prep area.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes between cooler in the back prep area.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink with barrels of soy sauce blocking the sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed ribs on back counter Cooling been there for ten minutes , corrective action had them put in the cooler.
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2/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ladle in standing water water by cookline **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and shell eggs at room temp by cookline **Corrected On-Site** **Repeat Violation**
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Equipment in poor repair. RIC across from cook line not holding 41° F, ambient temp at 47° F.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Gaskets/seals on holding unit in poor repair. Black growth on observed in RIC gaskets
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water of 103° F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46°F, beef 46° F in RIC across from cook line with an ambient temp of 47° F, corrective action taken food moved to other RIC.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. moved to RIC **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Dermoplast antibacterial spray stored over food prep area. **Corrected On-Site**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair, black mold-like substance observed.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed chicken wings in standing water in three comp sink. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, other dry goods.
- Intermediate - Handwash sink used for purposes other than handwashing. Holding equipment. **Corrected On-Site**
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. torn wic not currently affecting ambient temperatures
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10/18/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. torn wic not currently affecting ambient temperatures
- Critical - Violation: 22-09-1 Food-contact surfaces not cleaned after being contaminationed. tables not sanitized after customers leave
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided.
- Critical - Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. temperatures
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8/3/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical - Employees not informed of acceptable sanitary practices. temperatures
- Critical - Food-contact surfaces not cleaned after being contaminationed. tables not sanitized after customers leave
- Critical - Handwash sink not accessible for employee use at all times. blocked by buckets Corrected On Site.
- Critical - No professional hygiene and/or foodborne illness training provided.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. badly soiled
- Observed gaskets/seals on cold holding unit in poor repair. torn wic not currently affecting ambient temperatures
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. beef
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 71f wic
- Critical - Observed shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt.
- Critical - Person in charge failed to insure proper cooling. and temperature maintenance
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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7/26/2012 | Routine - Food | Warning Issued |
- Dumpster not on proper pad.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken prep 49f Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over rte Corrected On Site.
- Observed utensils stored in crevices between equipment.
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5/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. rear prep still using must replace, it is no longer cleanable
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. cleavers and knives still there
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9/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood and floor under wok
- Observed cutting board grooved/pitted and no longer cleanable. rear prep
- Critical - Observed dented/rusted cans. water chestnuts back shelf
- Observed grease accumulated on kitchen floor. under woks
- Observed grease accumulated under cooking equipment. wok oven cook ine
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken over beef and shrimp
- 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 ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken walk in
- Critical - Observed roach activity as evidenced by live roaches found front window 2
- Observed unnecessary items on the premise. many items on top of walk in
- Observed utensils stored in crevices between equipment. cleavers and knives
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9/23/2011 | Routine - Food | Warning Issued |
- Garbage enclosure area in disrepair.
- Critical - Insecticide/rodenticide use not in compliance with regulations. using boric acid
- Observed build-up of grease on nonfood-contact surface. under equipment
- Critical - Observed employee improperly washing hands. about 4 seconds 3 sink
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed non-bagged garbage in dumpster. attracting vectors
- Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code.
- Critical - Observed raw animal food stored over cooked food. w lkin Corrected On Site.
- Observed single-service items stored on floor.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Observed toxic item stored by food. medicine and sprays Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolos
- Rinse solution not clean. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. at room temp Corrected On Site.
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5/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. still less than 100f
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. between equipment
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. all training expired in training emphasize hand wash procedures
- Critical - Violation: 53B-06-1 Employees not informed of acceptable sanitary practices.proper and correct handwash
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5/11/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Critical - Employees not informed of acceptable sanitary practices.proper and correct handwash
- Equipment and utensils not properly air-dried. wet nesting pans
- Critical - Handwashing cleanser lacking at handwashing lavatory. watered down to the point of not being soap
- Critical - Hot water not provided/shut off at employee hand wash sink. restroom used by employees
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 persons working
- Critical - No professional hygiene and/or foodborne illness training provided. all training expired
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. between equipment
- Observed build-up of grease on nonfood-contact surface. heavy grease buildup on hood filters
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. beef and chicken
- Critical - Observed employee improperly washing hands. inadequate soap and less than 20 seconds
- 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. using non handled bowl to dispense
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. beef and vegetables
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed residue build-up on nonfood-contact surface. by 3/c sink
- Observed single-service articles stored without protection from must be off floor surface
- Critical - Observed toxic item stored by food. pest sprays Corrected On Site.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
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3/9/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- 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. soy can to dispense onions
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee eating while preparing food. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. heavy buildup on filters
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Observed non-bagged garbage in dumpster.
- Critical. Employees not informed of acceptable sanitary practices.proper hand wash
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood and between equipment heavy
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4/19/2010 | Routine - Food | Call Back - Complied |
- 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. complete lack of datemarking
- Critical. Violation: 05-06-1 Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Violation: 08A-16-1 Observed food stored in a prohibited area. rice in g can, no liner
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands. no use of soap
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood and between equipment heavy
- Violation: 34-08-1 Observed unnecessary items stored in garbage enclosure.
- Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing by employees.
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. hand wash temps
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4/17/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. complete lack of datemarking
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed food stored in a prohibited area. rice in g can, no liner
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site. wic
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. product in wic
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee improperly washing hands. no use of soap
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. ate on prep then worked area without sanitizing
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine.
- Critical. Observed encrusted, soiled material on slicer. foreign objects on surface
- Observed build-up of grease on nonfood-contact surface. hood and between equipment heavy
- Observed utensils stored in crevices between equipment. knives and chopper
- Critical. Handwashing cleanser lacking at handwashing lavatory. main sink dispenser clogged
- Observed unnecessary items stored in garbage enclosure.
- Observed unnecessary items on the premise. boxes cardboard
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Employees not informed of acceptable sanitary practices. hand wash temps
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4/16/2010 | Routine - Food | Warning Issued |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. heavy grea e build up hood
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9/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. bamboo
- 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. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken out of fryer 124 Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- 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. using saw off w container to dispense
- Critical. Observed employee improperly washing hands. no soap used
- Critical. Observed soiled reach-in cooler gaskets. mold like substance front ric
- Observed build-up of grease on nonfood-contact surface. heavy grea e build up hood
- Critical. Handwash sink not accessible for employee use at all times. several buckets in the way
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. Corrected On Site.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.5 persons working
- Critical. Employees not informed of acceptable sanitary practices. temperature and proper handwashing
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9/3/2009 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored over veggies in walk in cooler.
- Observed single-service items stored on floor. carry-out containers on cookline. Corrected On Site.
- Observed food debris accumulated on kitchen floor. excessive under rice cookers at the end of the cookline.
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7/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/16/2008 | Routine - Food | Warning Issued |
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