- No Violations Were Observed
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09/26/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving. Under the dry storage shelves. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Observed the handles on the reach-in coolers/freezers and walk-in cooler soiled with food residue. **Warning**
- Basic - Dead roaches on premises. Observed dead roaches in various places in the kitchen, approximately 2 by the soda cooler at front counter, 4 behind the reach-in freezers, 5 under the hand washing sink next to the 3 comp sink, 3 behind the stand-up reach-in freezers next to the walk-in cooler, 3 underneath the cooking station, 4 near the back door underneath the dry storage area. Next day callback will be done. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed some cooks not wear hair restraints while engaged in food preparation. **Warning**
- Basic - Food debris accumulated on kitchen floor. Observed food debris on kitchen floor and underneath equipment in the kitchen. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Observed 3 containers with white substances with no labels. **Warning**
- High Priority - Live flies in kitchen. Observed approximately 12 small flies around a bucket with dirty cloths by the 3 compartment sink. **Warning**
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09/25/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop brown rice. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed RIC across from cookline exterior soiled. **Repeat Violation**
- Basic - Objectionable odor in establishment. Observed strong odor in restroom.
- Basic - Soiled reach-in cooler gaskets. Across from cookline.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee chop vegetables that were not used immediately without gloves. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed item is WIC cooked more than 24 hours ago with no date mark. **Corrected On-Site**
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/29/2014 | Routine - Food | Call Back - Complied |
- 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. **Warning**
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3/28/2014 | Routine - Food | Call Back - Extension given, pending |
- 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. **Warning**
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1/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used to scoop rice. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Observed a bag of onions on kitchen floor. **Corrected On-Site** **Warning**
- 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. Observed 4 water bottles in food prep area. **Corrected On-Site** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed grease build up on exterior of RIC. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed foods, Cooked Chicken 49°F, Cooked Beef 50°F, Noodles 49°F, at a temperature greater than 41°F. Corrective action taken, items moved to near by RIC. **Repeat Violation** **Warning**
- High Priority - Employee washed hands with no soap. Observed employee wet hands then dry them without any soap. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed spoons and containers in HWS. **Warning** **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 comp sink. **Corrected On-Site** **Warning**
- 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. **Warning**
- 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. Ambient temperature 52°F. Corrective action taken, items moved to near by cooler. **Repeat Violation** **Warning**
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1/28/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. Three male employees in kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp at 3 compartment sink **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Multiple bins of Bulk white powders on shelf below back prepline tables
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed sauce at 78?f after cooling for 2 hrs according to operator
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 52?f and raw chicken at 48?f in cookline reach in cooler top. Observed cooked egg roll at 67?f in cookline reach in cooler across from fryers
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed cooked wonton at 109?f at cookline steam table
- High Priority - Raw animal food stored over ready-to-eat food. Observed multiple containers of raw chicken stored over multiple containers of veggies in walk in cooler
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. At cookline. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Both kitchen handsinks have multiple items stored in them.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
- 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. Observed cookline reach in cooler across from fryers at ambient temperature of 55?f. Operator removed all food from unit.
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5/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed walk-in cooler at ambient temperature of 49 degrees. observed cookline reach-in cooler closest to walk-in cooler at ambient temperature of 52 degrees. This violation must be corrected by : 10/19/12.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Observed employee wash and rinse knives at 3 compartment sink but not sanitize before putting items away Repeat Violation. This violation must be corrected by : 12/18/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf above reach-in cooler top directly next to bulk ingredients bins.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new gloves without washing hands first Repeat Violation.
- Critical - Observed encrusted material on can opener. observed dried food debris on blade.
- Observed gaskets/seals on cold holding unit in poor repair. on both doors of cookline reach-in cooler across from fryers
- Critical - Observed improper horizontal separation of raw animal foods. observed raw chili stored behind raw beef in cookline reach-in cooler top. Corrected On Site.
- 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. observed non-handled plastic to-go soup bowls being used to dispense uncooked rice in large pails near back exit door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw chicken at 47 degrees in cookline reach-in cooler across from fryers. observed cooked chicken at 50 degrees and cooked noodles at 52 degrees in cookline reach-in cooler closest to walk-in cooler. observed raw shrimp at 50 degrees and cooked shrimp at 51 degrees in walk-in cooler. This violation must be corrected by : 10/19/12.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. observed no time-marking on foods left sitting out on cookline next to fryers. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. observed 0ppm in cookline sanitizer bucket
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10/18/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. observed cooked meat-filled puffs cooling for 2.5 hrs according to operator at 103 degrees on speed rack next to walk-in cooler.
- Critical - Equipment food-contact surfaces and utensils not sanitized. observed employee wash and rinse circular cutting board and plastic bowl at 3 compartment sink but not sanitize items before reusing them. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employees handling veggie mix with bare hands at back preparation area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employees putting on new gloves without washing hands first.
- Critical - Observed food stored on floor. observed bag of carrots sitting on floor in walk-in cooler and bag of onions sitting on floor in dry storage area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed employee using plastic to-go bowl to dispense cooked rice at cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked noodles at 55 degrees in cookline reach-in cooler top closest to walk-in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken stored above sauce and veggies in walklin cooler. observed raw pork sitting above sauce in walk-in cooler. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed chlorine in 3 compartment sink exceeding 200ppm. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed multiple bins of cooked meat-filled puffs, cooked noodles, cooked meats in walk-in cooler observed with no date-marking.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. multiple food tubs filling handsink by 3 compartment sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. neither kitchen handsinks have soap Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handling cabbage with bare hands at back prep area Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 52 degrees and cooked noodles at 48 degrees in cookline reach-in cooler nearest back kitchen exit. Corrected On Site. put chicken in bottom of cooler. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. observed raw shrimp stored aboved cooked chicken in walklin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw shrimp stored over sauces in walk-in cooler. observed raw beef stored over sweet potatos in walk-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed raw chicken stored over raw beef in walk-in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. observed over 200ppm chlorine bleach in 3 compartment sink
- Critical - Working containers of food removed from original container not identified by common name. observed multiple bulk white powders throughout kitchen without labels
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employees using same utensil to handle raw and cooked product. observed employee use same pot to dispense both raw beef and cooked wontons at cookline Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 59 degrees sitting in cookline reach-in cooler top. Corrected On Site. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked meats and cooked noodles in walk-in cooler need date-marking Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. observed 2.5 flats of raw shell eggs sitting out at cookline
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. at cookline Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, cooked meats, cooked puffs in walk-in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked shrimp in cookline reach-in cooler top found at 57 degrees. Corrected On Site. moved to working cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler closest to back exit door. ambient observed at 55 degrees.
- Critical. Observed employees using same utensil to handle multiple raw products. cookline employee used same pair of tongs to handle raw beef and raw shrimp
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee at cash register snapping snow peas with bare hands. Corrected On Site.
- Critical. Observed incorrect information on Hotel and Restaurant license. Seats shown as 10 on licence. Establishment has 24 seats currently.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef in WIC. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef and raw shrimp over sauce in WIC. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. chlorine bleach exceeds 200ppm in 3 sink and in sausage buckets
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. on cookline Corrected On Site. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. bulk salt container near 3 sink Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp over sauce and raw chicken over sauce in WIC. Corrected On Site. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in containers throuought kitchen
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. with veggies on cookline. Corrected On Site. Repeat Violation.
- Critical. Observed employee wash hands with no soap. after touching raw chicken
- Critical. Handwash sink not accessible for employee use at all times. rice scooper in handsink near BBQ
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9/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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