- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Soiled reach-in cooler gaskets. 2 door make tables on cook line
- Basic - Sponge used to clean and sanitize food-contact surface. Stainless steel scrubby used to clean woks on cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line near wok line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44° pork 54-55° shrimp 55° tofu 61° in 2 door make table across from 4 eye stove, Cabbage roll 58° cut cabbage 67° beef 65° in 2 door make table across from wok line, shell eggs 54° ambient temperature beef 52° meatball 53° tripe 52° BBQ pork 55° in middle make table on cook line. Corrective action: use ice bags, keep cover closed on make table during slow periods **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef broth 134° in pot on cook line near woks
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw beef
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine and ice bin. Ice deflector in ice machine, ice bin in wait station
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Areas around nozzles on drink machine in wait station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. Sink across from ice machine
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Multiple containers throughout.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On exterior of multiple food containers throughout.
- Basic - Carbon dioxide/helium tanks not adequately secured. By expedited window in server area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple boxes in walk in freezer. bag of sugar in office and jug of cooking oil in kitchen. **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Plastic container of utensils with debris buildup at bottom of container,under prep table.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food above customer food in reach in cooler by oven.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins Above three compartment sink.
- Basic - Food debris/dust/soil residue on dry storage shelves. Above make table unit.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 74°. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In middle make table unit. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Multiple throughout.
- Basic - Soiled reach-in cooler gaskets. Multiple throughout.
- Basic - Spray bottle containing a food product not labeled. Spray bottle of vinegar over prep table between walk in freezer and walk in cooler.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. By expedited window.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket, chlorine by expedited window was less than 0ppm.
- Basic - Wiping cloth sanitizing solution stored on the floor. By expedited window.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef 48° chicken 50° shrimp 47° bean sprouts 50° in middle make table unit. Corrective action had manager move all TCS foods to another unit.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. On non chemical side.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In make table raw shrimp and beef stored behind vegetables. Had employee switch items and place raw items ahead of vegetables. Also raw shelled eggs over unwashed produce in walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Equipment washed in hand wash sink across from ice machine. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Been sprouts and corn starch, cook line. Corrective action gave Time as Public Health Control Form and filled out.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pot of soup in walk in cooler. Corrective action, explained proper cooling techniques and gave paperwork as well. Soup was 50° made this morning at 10.
- 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. Beef 48° chicken 50° shrimp 47° bean sprouts 50° in Middle make table unit. Corrective action had manager move all TCS foods to another unit.
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple throughout.
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/26/2013 | Complaint Full | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline
- Basic - Food stored on floor. Container of cooking oil. Also produce walk in cooler
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk container of spices.
- Basic - Wiping cloth/towel used under cutting board. Dirty cloth under cutting board
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 47°, corrective action placed in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over produce walk in cooler
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took lid off cup, drank, then replaced lid and handled food, did not wash hands or change gloves.
- High Priority - Toxic substance/chemical improperly stored. Can of dust remover on shelf with bottles of alcohol, storage area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Employee dumped container of water and bean sprouts in hand sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Bowl of produce blocking hand sink across from cook line.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, shrimp, beef, walk in cooler
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 3/11/2013
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7/17/2013 | Complaint Full | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline
- 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. Bottled drink above prep unit.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several areas.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Cooking oil.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Under cola dispenser.
- Basic - Reuse of single-use articles. Plastic bottle re used for cooking oil.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine not sanitizing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. After wiping face with hand.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Cooked chicken stored in plastic carry out bags walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef ball 46?, beef brisket 45?, front line. Cooler closedbean sprouts 72?, told out 30 minutes.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Employee threw them away immediately.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pan of cooked chicken covered while cooling
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No soap provided at handwash sink. Kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meats pork, chicken walk in cooler
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Ice bin.
- Critical - Observed an = beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Put on bottom shelf.
- Critical - Observed food being cooled by nonapproved method. Cooling pasta covered.
- Critical - Observed potentially hazardous food thawed at room temperature. Beef
- Critical - Observed toxic item stored by food. Bottle of bleach on shelf with food intenms, by buklk containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Beef walk in cooler.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle in ice.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
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3/28/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle in ice.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employees cutting limes, onions, no gloves.
- Critical - Observed employee improperly washing hands. Rinsed only, no soap used.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Box of flank walk in freezer.
- Observed gaskets with slimy/mold-like build-up. Under grill.
- Observed personal care item stored with food. Phone on cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 45 degrees, walk in cooler. Corrected On Site. moved to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flank 45 degrees. Corrected On Site. Cooler closed.
- Observed single-service articles improperly stored. Plastic spoons different directions.
- Critical - Observed toxic item improperly stored. W-d40 stored above slicer.
- Critical - Observed uncovered food in holding unit/dry storage area. Large uncovered pot of soup on floor.
- Critical - Vacuum breaker mising at hose bibb. Cookline, hose attached.
- Critical - Working containers of food removed from original container not identified by common name. Bulk container sauce.
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1/18/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoop on top of ice machine.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Ice scoop
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed container of medicine improperly stored. By food items
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 comp sink. Corrected On Site.
- Observed personal care item stored with food. Phone/keys
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 46 f, Corrected On Site. cllosed cooler.
- Observed single-service articles improperly stored. plastic spoons different directions.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. Bulk containers.
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7/28/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for dishmachine.
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner. Metal banded brush in sauce.
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Old food on knife blade.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Scoop on top of ice machine.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Ice bin under cola dispenser.
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Changing gloves switching tasks. Corrected On Site.
- Critical - Observed employee improperly washing hands. Employee rinsed one hand only.
- 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. Bulk flour.
- Observed nonfood-grade containers used for food storage. Foods stored in non food grade plasti bags.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 48 f. walk in cooler. Corrected On Site. Placed in smaller containers.
- Observed single-service articles improperly stored. Plastic spoons food contact surface up.
- Critical - Observed soil buildup inside ice bin. Under cola dispenser.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical - Observed toxic item improperly stored. Degreaser over slicer.
- Critical - Working containers of food removed from original container not identified by common name. Bulk containers.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Working containers of food removed from original container not identified by common name. Container of colored powder for drinks. Repeat Violation. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 47 degrees, chicken 46 degrees reach in cooler. Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken and beef in same container walk in cooler. Repeat Violation.
- Critical. Observed food stored on floor. Box of beef walk in freezer. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Cut vegetables in liquid walk in cooler Repeat Violation.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Touching hair then handled clean plates.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook meats from cookline reach in cooler.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Kitchen
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Unable to read dates smeared.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Handle broken off scoop in bulk container.
- Observed old food stuck to clean dishware/utensils. Cutting board on shelf
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of microwave soiled. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Hood filters Repeat Violation.
- Equipment and utensils not properly air-dried. Containers on shelh
- Observed utensils stored in crevices between equipment. Cookline area Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. Containers in front of handsink by ice machine
- Observed attached equipment soiled with accumulated grease. Hood pipes
- Critical. Observed toxic item stored by food. Bottle of hand sanitizer with spices.
- Critical. Observed container of medicine improperly stored. On shelf above make table.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. By ice machine
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7/21/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Not labeled in english.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 45 f reach in cooler. Corrected On Site. Put in smaller container.
- Critical. Observed potentially hazardous food thawed at room temperature. Pork
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef and pork in same container walk in cooler.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Walk in cooler.
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting boards
- 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. Bulk container.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 comp sink. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Sanitizing solution not used washi and rinsising only in 3 comp sink.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Tongs stored on handle of stove.
- Critical. Vacuum breaker mising at hose bibb. Mop sink. Also faucet cookline behind large pots.
- Critical. Observed handwash sink used for purposes other than handwashing. Washing cutting board in handsink.
- Critical. Observed less than 1 handwash sink or number required by law for employees. Handsink removed at wall by drainboard at dishmachine.
- Critical. No handwashing sign provided at a handsink used by food employees. Sink across from ice machine.
- No suitable facilities provided to store employee clothing and other possessions. Purse on ice machine.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 8 to ten employees at time of inspection.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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.
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1/25/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. needs chlorine
- Critical. Vacuum breaker mising at hose bibb. splitter attached at mop sink
- Critical. Hand wash sink lacking proper hand drying provisions. by 3 comp sink
- Critical. No Certified Food Manager for establishment.-new
- 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. new license
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8/31/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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