- No Violations Were Observed
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10/09/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Dead roaches on premises. Observed 2 dead roaches on shelf under hot holding across from grill. Observed about 10 dead roaches under cooking equipment and flip top cooler at cook line. Observed 2 dead roaches in dish area. Observed 6 dead roaches under stainless steel 2 door freezer and Hand wash sink next to grill.
- Basic - Floor not cleaned when the least amount of food is exposed.started cleaning the floor when all food was still out at cook line
- Basic - Food placed in soiled container spring rolls in walk in cooler
- Basic - Gaskets with slimy/mold-like build-up. Stainless 2 door refrigerator across dish machine
- Basic - Soiled dry wiping cloth in use. At prep table
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Ribs cooked yesterday inside oven at cook line at 86°F. Chicken 69°F no time .See stop sale
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 78°F, see stop sale
- High Priority - Roach activity present as evidenced by live roaches found. Observed 5 live roaches under hot holding table across cook line. Observed 1 live roach at back door. Observed 2 live roaches under prep table across cook line. Observed one live roach next to hand wash sink next to cook line.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sprouts placed inside holding unit with standing water on the floor. Sprout container w ith holes.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice at 115°F, placed rice in chest freezer.
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10/08/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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10/08/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- No Violations Were Observed
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08/02/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface outside walls of fyer.
- Basic - Dead roaches on premises. Observed 5 dead roaches inside plastic container , containing cooking utensils, on shelf of prep table across from grill. Observed 15 dead roaches on same prep table in crevices between shelfs with clean dishes.
- Basic - Grease accumulated on kitchen floor under fryer.
- Basic - Soil residue build-up on nonfood-contact surface on shelfs of prep table at cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong at cook line
- High Priority - Roach activity present as evidenced by live roaches found.Observed 4 live roaches on floor between grill and prep table. Observed 9 live roaches on shelfs of said prep table at cook line between clean dishes. Observed 6 live roaches crawling along said prep table legs between shelfs.
- Intermediate - Accumulation of grease on food-contact surface. Inside Container with cooking utensils at cook line
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) rice left at room temperature to cool. Brown rice 115°F, placed rice in shallow containers and moved into refrigerator.
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08/01/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense cooked rice from rice cooker in dish area.
- Basic - Chicken stored on floor under hand wash sink next to grill.
- Basic - Cutting board has cut marks and is no longer cleanable. At cook line
- Basic - Dead roaches on premises. About 50 dead roaches under and around hand wash sink next to grill, 60 dead roaches underneath grill,fryer and prep table at cook line, 5 dead roaches on shelf of prep table, 40 dead roaches in dish area and under 2 door stainless refrigerator in dish area, 1 dead roach on shelf of prep table in dish area, about 30 dead roaches in wait area in dining room. **Admin Complaint**
- Basic - Equipment in poor repair. 2 door stainless in dish area at an ambient temperature of 60°F.
- Basic - Food debris accumulated on kitchen floor. Under all kitchen equipment and equipment in wait area.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. In wait area in kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) chicken thawed at room temperature on floor under hand wash sink
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door stainless refrigerator in dish area.
- Basic - Soiled dry wiping cloth in use.
- Basic - Uncovered chicken stored near sink on floor exposed to splash.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease at cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.to strong
- Basic - Wiping cloth sanitizing solution stored on the floor under grill.
- Basic - Worn, torn and/or soiled carpeting in wait area in dining room.under freezer, ice machine and shelf.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork bones, shrimp, deli ham, pasta , ham, half a melon, cream cheese, sauces, butter and eggs all between 60°F and 70°F since yesterday.
- High Priority - Cooked rice cold held at greater than 41 degrees Fahrenheit. At room temperature at cook line 80°F, for less than one hour, placed in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fried Chicken and sprouts at cook line counter at 52°F, for less than one hour placed in refrigerator. Beef 50°F, Ham 52°F, chicken 49°F, shrimp 50°F in flip top cooler at cook line for less than one hour placed bags of ice on the items.
- High Priority - Raw animal food stored over ready-to-eat food raw chicken and Beef over cut onions in walk in cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in front of 2 door stainless refrigerator in dish area **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.fryer.
- Intermediate - Handwash sink used for purposes other than handwashing. Stored containers inside sink next to grill Took containers out. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to grill.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef stew and pork stew in stainless refrigerator.
- Intermediate - Soil residue in food storage containers for flour, on prep shelf next to dish machine, raw chicken, cut onions and beef in walk in cooler.
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07/31/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. In kitchen
- Basic - Bowl or other container with no handle used to dispense food. Sugar
- Basic - Build-up of grease on nonfood-contact surface.on outside wall of walk in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Around A/C vents.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment across from dish machine , next to chest freezer.
- Basic - Build-up of soil/debris on the floor under shelving. Next to walk in cooler
- Basic - Case/container/bag of food stored on floor in kitchen. Three containers of sauces and cut onions were placed on shelfs **Corrected On-Site**
- Basic - Ceiling soiled with accumulated dust.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Dead roaches on premises. One dead roach on shelf next to walk in cooler
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water underneath air conditioning at back door.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dish washing area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In flip top cooler at cook line.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.chicken
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp.
- Basic - Soiled dry wiping cloth in use.at cook line.
- Basic - Unsealed concrete floor in food storage and warewashing area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.at cook line.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef in a Flip top cooler at 52°F, was cooked this morning added ice to cool to 41°F,
- High Priority - Live flies in kitchen.two.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 53°F, cooked this morning less then 2 hours ago added ice to cool to 41°F.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing. Stored dishes in hand wash sink in kitchen
- Intermediate - No probe thermometer provided to measure temperature of food products at cook line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.sauces 90°F, cooked less than 2 hours ago divided into smaller dishes.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauces 90°F, on kitchen floor.cooked this morning less than two hours ago, divided into smaller dishes and took lids off placed into walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spring rolls in walk in cooler
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of mold-like substance on nonfood-contact surface. On carpet in wait station next to ice team freezer. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.in kitchen. **Warning**
- Basic - Equipment in poor repair. Walk in cooler has a rusted seam at the ceiling. There is water dripping down the seam and two icicles are attached to the lowest point of the seam. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers at cookline and black refrigerator . **Warning**
- Basic - Food stored on floor. Sauces in kitchen. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.in wait station next to ice machine. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's room. **Warning**
- Basic - Panko and flour scoop stored with handle in contact with flour and panko. **Warning**
- Basic - Plumbing system in disrepair. No drain pipe at hand wash sink in kitchen. **Warning**
- Basic - Stored food not covered in chest freezer. Won tons **Warning**
- Basic - Walk-in cooler ceiling soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen **Warning**
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11/21/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.knives wedged between equipment
- Basic - Kitchen door.has black debris on it
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.over prep area
- Basic - Stored food not covered in chest freezer.won tons **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.noodles **Corrected On-Site**
- Basic - Wall soiled with accumulated grease.under hood area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.eggs/ham walk in **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.interrior of ice machine door **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.6/11
- Critical - No current hood fire suppression system inspection report available. For reporting purposes only.12/11
- Observed build-up of grease on nonfood-contact surface.garland broiler
- Observed build-up of grease on nonfood-contact surface.hood
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.neaar chest freezer
- Critical - Observed food stored on floor.duck sauce bucket
- Critical - Observed food stored on floor.won tons walk in
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelf with oil and spices
- Observed personal care item stored with food.glasses on prep Corrected On Site.
- Critical - Observed screen in door torn/in poor repair.rear door
- Critical - Observed toxic item stored by food.windex/drinks Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.chicken walk in
- Critical - Observed uncovered food in holding unit/dry storage area.cut broccoli walk in
- Critical - Observed uncovered food in holding unit/dry storage area.pooled eggs walk in
- Critical - Observed uncovered food in holding unit/dry storage area.pork Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.won tons freezer Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pork walk in
- Critical - Required consumer advisory for raw/undercooked animal food not provided.gave to manager Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed rodent activity as evidenced by rodent droppings found-30 dried small dropings in dry storage behind boxes. Corrected On Site.
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4/9/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-chicken over beef-walkin. Corrected On Site.
- Observed residue build-up on nonfood-contact surface-swinging door. Corrected On Site.
- Critical - Observed soil residue in storage containers. Corrected On Site. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets-ice cream freezer. Corrected On Site.
- Observed wall soiled with accumulated food debris-behind fryers. Corrected On Site.
- Observed wall soiled with accumulated food debris-behind rice cookers. Corrected On Site.
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.-spoons Corrected On Site.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- No copy of latest inspection report.
- Observed grease accumulated on kitchen floor--under fryers
- Critical - Observed soil residue in storage containers---SALT. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area-wontons--whie freezer-storage.
- Observed water draining onto floor surface-handsink-next to small 3-compartment SINK
- Critical - Working containers of food removed from original container not identified by common name--flour-storage room
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--50 cookline
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-50 -cookline, beef pork chicken, shrimp.-- stop sale-do not use untill repaired-move to working cooler Corrected On Site. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).--50 - cookline
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4/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-cooked not raw food-walkin-egg rolls, ribs, sauces, rice
- Critical. Working containers of food removed from original container not identified by common name-flour, tea Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name-sauces -walkin.
- Critical. Observed food stored in a prohibited area-carboard box used to soak up grease-eggrolls-kitchen-white refrigerator .
- Critical. Observed soiled reach-in cooler gaskets-white refrigerator -dry storage.
- Critical. Observed soil residue in storage containers-flour bucket in kitchen by tea machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue-white refrigerator in dry storage .
- Observed build-up of grease on nonfood-contact surface-outside of tall 2-door cooler next to tea machine
- Faucet/handle loose at plumbing fixture in ladies room
- Observed grease accumulated on kitchen floor-under fryer
- Observed wall soiled with accumulated food debris-dry storage under first aid box.
- Observed wall soiled with accumulated grease-behind fryer.
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11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/9/2010 | 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-ribs, egg rolls-sauces.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name-tea.
- Critical. Violation: 06-05-1 Observed potentially hazardous food thawed in standing water-fish.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food--walkin-poultry over vegetables. Repeat Violation.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface-dishmachine area.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed--call 850-487-1395.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-08-1 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. 1 certification per employee--60 day callback
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6/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-ribs, egg rolls-sauces.
- Critical. Working containers of food removed from original container not identified by common name-tea.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-49 degrees-walkin--called for service-blower at 47 degrees-- and cookline--iceing down and keeping doors closed--blower at 41 degrees--cookline-Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-walkin at 49 degrees--call for service.
- Critical. Observed potentially hazardous food thawed in standing water-fish.
- Critical. Observed raw animal food stored over ready-to-eat food--walkin-poultry over vegetables. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-dishmachine area.
- Critical. Hotel and Restaurant license not properly displayed--call 850-487-1395.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. 1 certification per employee--60 day callback
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6/7/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-16-1 Observed food stored in a prohibited area- in plastic grocery bags in 2-door by swinging doors.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.-raw chicken, pork next to cooked
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food-raw pork over vegetable in walkin.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink-handsink in kitchen.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area-walkin door outside and inside.
- Violation: 37-07-1 Observed wall soiled with accumulated dust-behind chinese tea urn.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust-metal pipe on hood and light fixture.
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10/8/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed food stored in a prohibited area- in plastic grocery bags in 2-door by swinging doors.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.-raw chicken, pork next to cooked
- Critical. Observed raw animal food stored over ready-to-eat food-raw pork over vegetable in walkin.
- Critical. Observed employee eating while preparing food-cookline.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine.
- Critical. Observed exterior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Critical. Hot water not provided/shut off at employee hand wash sink-handsink in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area-walkin door outside and inside.
- Observed wall soiled with accumulated dust-behind chinese tea urn.
- Observed attached equipment soiled with accumulated dust-metal pipe on hood and light fixture.
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8/7/2009 | Routine - Food | Warning Issued |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/6/2009 | Routine - Food | Warning Issued |
| No report available. | 11/3/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/12/2008 | Routine - Food | Warning Issued |
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