- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in chest freezers.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in coolers.
- Basic - Raw animal food stored above unwashed produce. Eggs at WI cooler
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.
- 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.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Use of wiping cloths
- 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.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over ready to eat foods ( cooked egg roll).
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For fried rice at room temperature. Rice 78f degrees. No time mark.
- 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 rice container.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. **Corrected On-Site**
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/10/2013 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report. Repeat Violation.
- 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. This violation must be corrected by : 01/05/2013. ONLY ONE EMPLOYEE OF 2 TRAINED .
- Critical - Observed food stored on floor. RAW CHICKEN AT WALK IN COOLER.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. PREPARATION TABLE.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS AT HANDWASHING SINK .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOK RICE (76F DEGREES) NO TIME LABEL CONTROL.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER VEGETABLES AT WALK IN COOLER.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Observed unnecessary items on the premise.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. COOKED RICE AT KITCHEN AREA (72F DEGREES).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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11/5/2012 | Routine - Food | Warning Issued |
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN HANDWASHING SINK (NO TOWELS ARE ALLOWED).
- No copy of latest inspection report.
- Critical - Observed food being cooled by nonapproved method. NO TIME LABEL CONTROL ON COOKED FOODS AT KITCHEN ROOM TEMPERATURE .
- Critical - Observed food stored on floor. WALK IN COOLER..
- Critical - Observed uncovered food in holding unit/dry storage area. FLOUR BAG.
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions. USING TOWEL INSTEAD (NOT ACCEPTED ).
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee improperly washing hands. NO SUPPLIES PAPER TOWEL AND SOAP.
- Observed employee with no hair restraint. COOK.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. MUST CONTROL TIME.
- Critical - Observed food stored on floor. CRUNCHY STICKS CASE ON FLOOR AT FRONT.
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD DEBRIS INSIDE AND DETERGENT.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. FRIED RICE AND FRIED MEATS IN BATTER.
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9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed rust on it.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.ON CARTON COVERING SHELVES .
- Observed clean equipment stored on floor. CUTTING BOARD.
- Critical - Observed cloth used as a food-contact surface. OVER WONTON AT COOLER.
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER WONTON DUMPLINGS.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED RICE AT COOLER.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/6/2011 | Routine - Food | 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 FOODS IN COOLER( EGGROLLS, DUMPLING,RICE, CHICKEN ).
- Critical. Working containers of food removed from original container not identified by common name. SAUCES AND FOOD IN COOLER.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. FRIED RICE (70F).
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor. BAG OF RICE.
- Observed in-use utensil stored not stored in clean water at or above 135 degrees Fahrenheit.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee improperly washing hands. NO SOAP USED IN HANDWASHING , NO PAPER TOWEL USED.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment. CUTTING TOOLS. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- No copy of latest inspection report.
- 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.MUST TRAIN EMPLOYEES . This violation must be corrected by : 10/17/2010. DRIVERS, COOK ASSISTANT AND FAMILY MEMBERS (WIFE) INVOLVED IN KITCHEN.MUST ALSO DO IT.
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed dispensing equipment that allows contamination.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed soiled reach-in cooler gaskets.
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10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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