- Basic - Accumulation of food debris/soil residue on handwash sink. / front bar.
- Basic - Carbon dioxide/helium tanks not adequately secured. / **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler.
- Basic - In-use wet wiping cloth/towel used under cutting board. / kitchen white cutting board / **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. / several hand sinks.
- High Priority - Container of medicine improperly stored. / on storage rack with other food / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked shrimp 45F / small reach in cooler / moved to walk in cooler / temperature rechecked 43F
- High Priority - Raw animal food stored over ready-to-eat food. / raw chicken, raw shrimp over sauces / walk in cooler.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. / thermometer in small reach in cooler.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Spray bottle containing toxic substance not labeled. / 2 bottles in dining room / **Corrected On-Site**
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Wall soiled with accumulated grease. Under hood system behind fryer on cook line, hand washing sink next to three compartment sink
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3/13/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface. 2 deep fryers, 1 burner next to wok station on cook line.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves. First and Second shelves on food prep tables under plates and single service items, prep table next to wok on cook line under cooked food, prep table next to reach in cooler on cook line under prepared cold food, **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Box of oil next to exit. **Corrected On-Site**
- Basic - Dead roaches on premises. 30 across from 3 compartment sink, 3 under 3 compartment sink, 2 in front of walk in freezer, 2 in front of walk in cooler.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door in kitchen open during food prep and second exit door by bathrooms in hallway.
- Basic - Reuse of single-use articles. Fortune cookie box used to store bean sprouts in walk in cooler.
- Basic - Wall soiled with accumulated grease. Under hood system behind fryer on cook line, hand washing sink next to three compartment sink
- Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink next to three compartment sink. Two.
- High Priority - Roach activity present as evidenced by live roaches found. 1 in front of walk in cooler, 10 in between prep table on cook line, 1 on top of prep table
- Intermediate - Accumulation of black mold-like substance inside the ice bin. Next to three compartment sink in kitchen. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Candle stored in hand sink at bar. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both sinks in kitchen near cook line, dishwashing area, hand sink by bar area. **Corrected On-Site**
- 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.
- Intermediate - No soap provided at handwash sink. At bar area. **Corrected On-Site**
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3/12/2014 | Routine - Food | Emergency order recommended |
- Basic - Build-up of grease on nonfood-contact surface. On side of fryers and side wok
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Both walk in coolers **Repeat Violation**
- Basic - Ceiling tile missing. In area by 3 compartment sink
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Faucet/handle stripped at plumbing fixture. Handle for cold water stripped at hand sink by 3 compartment sink
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks in kitchen **Repeat Violation**
- Basic - Paper towel used as liner for food container. Container of cooked beef in reach in cooler has paper towels lining pan and as a cover for food
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 98f degrees on cook line. Owner states cooling for only 30 mins. Advised and owner placed chicken into walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside smoker box has a grease and food debris build up. Smoke used on Sunday 12/8/13
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cold water turned at handsink next to 3 compartment sink
- Intermediate - Employee used handwash sink as a dump sink. Hand sink at wait station used as dump sink. Ice in basin of sink
- Intermediate - Handwash sink used for purposes other than handwashing. Basin of hand sink at bar has silverware in basin **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar area and at 3 compartment sink
- Intermediate - No soap provided at handwash sink. Hand sink at bar area and at hand sink by 3 compartment sink
- Intermediate - Spray bottle containing toxic substance not labeled. Numerous chemical spray bottles not labeled
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walk in cooler
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks, kitchen **Corrected On-Site**
- 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. Reach in cooler food temperature 43-44
- Intermediate - Handwash sink used for purposes other than handwashing. Stored chemicals in sink basin
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cracked ice scoop/ icemaker
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Icemaker scoop dtored on soiled surface Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Cooked meats, rice, soups in walk in cooler Second Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw eggs over raw shrimp in walk in cooler
- Critical - Observed soil buildup inside ice bin. Icemaker
- Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks, backline Corrected On Site.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.Reads below zero in icepoint. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.Left side of cookline, dispenser in disrepair
- Critical - Hand wash sink lacking proper hand drying provisions.Right side of cookline
- Critical - Hand wash sink lacking proper hand drying provisions.Warewashing area
- Observed clean utensils/equipment stored in dirty pan on makeline
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked chicken, noodles, beef, shrimp in walk in cooler Repeat Violation. 5-4-11
- Critical - Observed unlabeled chemical spray bottle on hostess station Repeat Violation.5-4-11
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10/10/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked pork,shrimp, chicken in walk in cooler Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pork, pooled eggs,noodles,tofu 50F in 2 door cooler overnight per operator This violation must be corrected by : 4 29 11.
- Critical - Violation: 04-01-1 2 door cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 4 29 11.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Cook line
- Violation: 37-11-1 Observed walk in cooler Fan covers soiled with accumulated dust.
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5/4/2011 | Routine - Food | Call Back - Complied |
- Critical - 2 door cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 50F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder This violation must be corrected by : 4 29 11.
- Carbon dioxide tank not adequately secured by icemaker
- Critical - No conspicuously located thermometer in holding unit.Single door cooler
- Critical - No handwashing sign provided at a handsink used by food employees.Cook line
- Observed build-up of grease on some 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.Cooked pork,shrimp, chicken in walk in cooler Repeat Violation.
- Observed common plastic shopping bags used for food storage.
- Observed cook line cutting boards soiled, grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pork, pooled eggs,noodles,tofu 50F in 2 door cooler overnight per operator This violation must be corrected by : 4 29 11.
- Critical - Observed unlabeled chemical spray bottle, server's area
- Observed walk in cooler Fan covers soiled with accumulated dust.
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4/28/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.Bar area
- Critical - Handwashing cleanser lacking at handwashing lavatory.Bar area
- Critical - No Certified Food Manager for establishment.60 days to acquire
- No Heimlich maneuver sign posted.
- 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. Provide training within 60 days of date of hire
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked chicken, noodles,wonton in walk in cooler
- Observed nonfood-grade containers used for food storage.Common storage tubs used for bulk food storage
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over pork in walk in cooler Corrected On Site.
- Critical - Stem type thermometer not within the intended measuring range of use.
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2/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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