- Basic - Hood soiled with accumulated grease.
- 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. Corn starch and sugar.
- Basic - Plastic jug cut in half and reused as scoop. Dispensing rice.
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Throughout.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hood soiled with accumulated grease.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp, chicken, ground beef.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Reach-n cooler gasket torn/in disrepair.
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7/29/2013 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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7/29/2013 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/19/2013 | Complaint Full | Call Back - Complied |
- Basic - Observed: Ceiling soiled with accumulated grease by stove area.
- Basic - Observed: Cutting board has cut marks and is no longer cleanable.
- High Priority - Observed: Dented/rusted cans present. See stop sale.
- Basic - Observed: Duct tape used to repair nonfood-contact surface. Reach in freezers.
- Basic - Observed: Dusty air conditioning vent covers.
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking while cooking.
- High Priority - Observed: Employee failed to wash hands before putting on new set of gloves to work with food.
- Basic - Observed: Equipment and utensils not properly air-dried wet nesting.
- Basic - Observed: Food placed on paper towel and take out menus in containers in reach in cooler.
- Basic - Observed: Food stored in holding unit not covered. Soups.
- Basic - Observed: Gaskets with slimy/mold like build-up.
- Basic - Observed: Hole in ceiling in dining area and hole in door by front counter.
- Basic - Observed: In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Flour container. COS.
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees F.
- Basic - Observed: Interior of refrigerator is disrepair/has exposed insulation. Reach in freezers.
- High Priority - Observed: Live flies in kitchen and dining area.
- High Priority - Observed: Medicine stored in refrigerator/cooler with food. Peptobismol in reach in cooler. COS.
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. In kitchen.
- Intermediate - Observed: No metal stem-type thermometer provided to measure temperature of food products.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees F but less than 70 degrees F more than six hours. See stop sale.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Chicken, boneless ribs, pork ribs, egg roll and wanton.
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish, chicken, and shrimp.
- High Priority - Observed: Prep table by hand wash sink requires splash guards or other proper protection from contamination.
- Intermediate - Observed: 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 (Safe/Staff) 866.372.7233. Pending call back from previous inspection. Due May 20, 2013.
- Intermediate - Observed: 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 F or colder.
- Basic - Observed: Reach-n cooler gasket torn/in disrepair.
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, chicken, egg roll, pork ribs, sauces and boneless ribs.
- Intermediate - Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider. Florida Restaurant and Lodging Association (Safe/Staff) 866.372.7233.
- Basic - Observed: Reuse of single-use plastic buckets to store cooked meats in reach in cooler.
- Basic - Observed: Single-service utensils reused. Containiers used for sauces in reach cooler.
- Basic - Observed: Uncovered food stored near hand wash sink exposed to splash. Open bag of flour under prep table.
- Basic - Observed: Walk-in cooler/walk-in freezer floor soiled. Reach in.
- Basic - Observed: Water leaking from faucet/faucet handle. Three compartment sink.
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry.
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
- Basic - Observed: Working containers of food removed from original container not identified by common name. Sugar and flour. COS.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees F. Chicken, egg rolls, pork ribs, wanton, boneless ribs, tofu, rice, cut cabbage, sauces.
- High Priority - Observed: Toxic substance/chemical stored by or with food. Roach spray and glass cleaner. COS.
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7/19/2013 | Complaint Full | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment in poor repair. Chest freezer
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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.
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3/20/2013 | Complaint Full | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. cup no handle used as scooper inside rice Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Observed nonfood-grade containers used for food storage. thank you bags Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked rice Corrected On Site.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. cup no handle used as scooper inside rice
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed dusty ceiling tiles and/or air conditioning vent covers. vents above uncovered chicken
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-contact equipment in poor repair. top of white reach in freezer
- Observed single-service items stored on floor. to go bowls
- Critical - Observed torn packages/bags of food exposing the contents to contamination. 25 lb bag of flour
- Critical - Observed uncovered food in holding unit/dry storage area. uncovered chicken to be prepared, unattended, 3 buckets, rice, broccoli, eggrolls walk in cooler Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls, rice, chicken
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5/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can
- Critical - License expired within 30 days after expiration date. This violation must be corrected by : 3/13/12.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board deeply stained
- Critical - Observed live flies in kitchen. (1) live fly in kitchen
- Observed nonfood-contact equipment in poor repair top of white freezer Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding unit/dry storage area. uncovered wontons in kitchen Repeat Violation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/11/2012 | Routine - Food | Warning Issued |
- (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
- Critical - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Critical - Medicines that are in a FOOD ESTABLISHMENT for the employees' use shall be labeled as specified under Section 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- SINGLE-SERVICE articles may not be reused.
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8/4/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- SINGLE-SERVICE articles may not be reused.
- Critical - Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
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7/6/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Hand wash sink lacking proper hand drying provisions, in kitchen.
- Lights missing the proper shield, sleeve coatings or covers, in kitchen.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/9/11.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, wooden shelves in dry food storage area.
- 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. This violation must be corrected by : 4/09/11.
- Critical - Observed a splitter/multi-plug adapter in use, in kitchen. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface, side of cooking equipment.
- Critical - Observed employee eating while preparing food, cook.
- Critical - Observed employee improperly washing hands, cook with gloves intact.
- Critical - Observed food stored on floor, bag with bread crumbs.
- Observed gaskets with slimy/mold-like build-up, reachin cooler infront of cookline.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-contact equipment in poor repair, frigidaire reachin freezer door.
- Observed reuse of single-service articles, tin cans and gloves.
- Critical - Observed torn packages/bags of food exposing the contents to contamination, bag with bread crumbs, rice and sugar.
- Observed wall soiled with accumulated food debris in kitchen.
- Observed wall soiled with accumulated grease in kitchen.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked meats in walkin cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook.
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in holding unit/dry storage area.w/c
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.hood.
- Equipment and utensils not properly air-dried.
- Drain cover(s) missing.kitchen
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease accumulated under cooking equipment.
- Observed a/c vents with accumulated dust.
- Observed attached equipment soiled with accumulated food debris.hoodfilters
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored on floor.w/cooler
- Critical. Observed uncovered food in holding unit/dry storage area.w/cooler
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area.cigarettes seen at prep area.
- Observed build-up of grease on nonfood-contact surface.hood
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated grease.
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6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.returned to w/cooler
- Equipment or utensils not designed or constructed in a durable manner.cut plastic bottle used as rice dispenser.
- Observed build-up of grease on nonfood-contact surface.hood
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Handwash sink not accessible for employee use at all times.kitchen handsink .
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated grease.hoodfilters .
- No copy of latest inspection report.
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3/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination, bag sugar.
- Critical. Observed food stored on floor, box with vegetable in kitchen.
- Critical. Observed uncovered food in holding unit/dry storage area, in walkin cooler.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, cook in 3 compartments sink.
- Critical. Observed employee improperly washing hands, cook.
- Critical. Observed employee wash hands with no soap, cook.
- Equipment or utensils not designed or constructed in a durable manner, nonhandle containers used to dispense uncooked flour, rice, sauce.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-contact equipment in poor repair, reachin freezer door.
- Observed build-up of grease on nonfood-contact surface, lower shelves in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions, in kitchen.
- Floors not maintained smooth and durable, in kitchen.
- Observed grease accumulated under cooking equipment, by cookline.
- Observed food debris accumulated on kitchen floor, by office area.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Observed hole in ceiling, in dining room.
- Critical. Observed toxic item on premise that is not required for the operation of establishment, household raid.
- Critical. Observed extension cord in use for non-temporary period, with reachin freezer in kitchen. For reporting purposes only.
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7/29/2009 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, reachin freezers door.
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7/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/29/2009 | Routine - Food | Warning Issued |
| No report available. | 10/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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