- Basic - Employee eating in a food preparation or other restricted area. At front counter **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over veggies and noodles **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Missplaced.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site** **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef, drained and moved to the walk in cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. Discarded. **Corrected On-Site** **Repeat Violation**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and. Oil at 65°f on the prep area, less than 4 h out of temperature according to PIC, moved inside a cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken broth at the cookline, discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Roasted potatoes, shrimps and soup at 108-116°f on the steam table, reheated to 165°f **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry over washed vegetables in the walk in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Throughout premises
- Intermediate - 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 (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried chicken, in the walk in cooler. **Corrected On-Site** **Repeat Violation**
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of microwave.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler and walk in freezer. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Discarded. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name. Salt. **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Sweet and sour chicken on the steam table, reheated to 165°F **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. Water bottles.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, chicken on the walk in cooler over 60°F, according to mgr the food was left on the prep area while preparation, moved inside the walk in freezer, under 41°F at the end of the inspection. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked rice in the walk in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cut onions in the walk in cooler. **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. Rice, noodles, chicken, sauces in the walk in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Unlabelled Water bottle with soap. **Corrected On-Site**
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cardboard boxes with poultry on walk in freezer floor
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta at 65?F on top of the flip top reach in cooler. Moved inside the unit, dropped 10?F by the end of the inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tilapia on the steam table at 128?F, reheated to 165?F. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Raw seafood over cooked chicken. **Corrected On-Site** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/9/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. no sanitizer provided when using the 3 compartment sink.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar, corn starch. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 out of 4 employees lacking food safety training. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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. noodles, Corrected On Site, utensils
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, rice at the prep area. Corrected On Site. moved to the walk in cooler, dropped 5 degrees fahrenheit at the end of the inspection. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat, seafood over beberages in the walk in cooler. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. metal can with oil at the prep area. Corrected On Site.
- Observed wall soiled with accumulated food debris. cookline.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, shrimps at the steam table. Corrected On Site. reheated to 165 degrees fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces, container with salt.
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9/7/2012 | Routine - Food | Warning Issued |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Light not functioning.Hood system and wi cooler.
- No copy of latest proof of final connection to approved water sewer prior to licensing inspection. Submit via fax 954-956-5699, within 7 days.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dented/rusted cans.Tomatoes sauce, Corrected On Site.Discarded
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor.Chicken, onions, Corrected On Site.
- Observed nonfood-contact equipment in poor repair, hood filters.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rice, chicken, prep area, Corrected On Site.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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5/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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