- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sweet sour chicken in the cook line cooler at. 45. Moved to the freezer. **Warning**. Call back found corn starch at 75°/fry rice 68°/pooled eggs 72°. Contact Deputy District Manager, violation time extended, operator stated he's closing on 9/16/13.
- Intermediate - Food manager certification expired. Card expired 3/26/13 **Warning**. Call back found no training. Manager took the test and failed. Deputy District Manager authorized a time extension for 9/19/13, operator stated he is closing on 9/16/13
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9/5/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Cook line hand sink.
- Basic - Stored foods not covered in walk-in cooler. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Baking powder.
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 75°/fry rice 68°/ pooled eggs 72° stored in cook line cooler not working. Foods moved to the walk in cooler temping at 36°. Product placed in unit at 1:00pm. Operator informed me restaurant is closing, he is going back to China for medical reasons. Time extension granted by deputy district manager for follow up on 9/191/13".
- High Priority - Toxic substance/chemical improperly stored. Degreaser bottle.
- High Priority - Toxic substance/chemical stored by or with single-service items. Comet cleaner / glass cleaner stored on the single service rack. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing. Blocked with cans. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Manager lacking proof of food manager certification. Manager took test and failed. Operator informed me restaurant is closing on 9/6/13, he is going back to China for medical reasons. Time extension granted on call back inspection by deputy district manager for 9/19/13
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Wok area. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Seasoning cart before the cook line. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Plastic cup scooping the rice. **Warning**
- Basic - Leaking pipe at plumbing fixture. Plumbing on the hand sink. **Repeat Violation** **Warning**
- Basic - Stored food not covered in walk-in cooler. Rice in the walk in cooler not cover. **Warning**
- Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Boxes of foods in the walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sweet sour chicken in the cook line cooler at. 45°. Moved to the freezer. **Warning**
- Intermediate - Food manager certification expired. Card expired 3/26/13 **Warning**
- 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. Card expired 4/1/13 **Warning**
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6/25/2013 | Routine - Food | Warning Issued |
- Violation: 13-03-1 Observed employee with no hair restraint. Operator cooking on the line with unprotected hair.
- Violation: 38-10-1 Light not functioning. Dinning area.
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9/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler before the fryers. This violation must be corrected by : 9/13/12.
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. Using scented bleach in sanitizing solution .
- Food-contact surface not smooth and easily cleanable. Egg crates .
- Food-contact surface not smooth and easily cleanable. Shelves taped up with paper not allowing cleaning .
- Food-contact surface not smooth and easily cleanable. Small white freezer covered with tape and carton box. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Wet wiping towel under the cutting board.
- Food-contact surface not smooth and easily cleanable. White freezer handle taped up not allowing cleaning .
- Light not functioning. Dinning area.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board at the small cooler before the fryers.
- Observed cutting board grooved/pitted and no longer cleanable. Cutting board on the small white freezer at the entrance to the kitchen .
- 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. Operator handled the telephone, placing clean gloves on her hands without washing them first. Corrected On Site.
- Observed employee with no hair restraint. Operator cooking on the line with unprotected hair.
- Observed leaking pipe at plumbing fixture. Handsink at the rice cooker area.
- Observed nonfood-contact equipment in poor repair. Handsink towel dispenser broken at the rice cooker area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mung sprouts 52 degrees, prepline reach in cooler. Iced. Temperature rechecked at 41 degrees . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork eggrolls 47 degrees ,chicken cooked 47 degrees, beef 46 degrees , reach in cooler before the fryers . Products were from the walk in cooler, establishment opened at 11am. Removed to the freezer to chill. Temperatures rechecked at Chicken at 37 degrees, eggrolls at 41 degrees, tso chicken at 43 degrees . Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Paper plates above the microwave .
- Critical - Observed toxic item stored by utensils. Windex hanging from the single service items rack. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Salt on the dry storage rack. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Potato starch.
- Critical - Working containers of food removed from original container not identified by common name. Seasoning containers above the microwave .
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/13/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. Egg crates. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Critical - Observed food being cooled by nonapproved method. Fry rice on the prep table cooling at 113 degrees. Rice removed to the walk in cooler. Corrected On Site.
- Critical - Observed food stored on floor. Cooking oil. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 77 degrees. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch 74 degrees prep, cookline . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mung sprouts 64 degrees,prep reach in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 46 degrees, prep reach in cooler. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimps 44 degrees, prep reach in cooler. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sprouts from 3/11/11.
- Critical - Working containers of food removed from original container not identified by common name. Baking powder jar.
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3/12/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Use of empty egg crates. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Shopping bags storing cooked unprotected food in the small white frezeer.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- 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. Operator went from the dinning area to preparing customers food without going to the hand sink to wash his hands before start cooking.
- Observed employee with no hair restraint. Operator cooking without the proper hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 44 degrees, reach in cooler at the cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch 77 degrees, prep area. Removed to frezeer to chill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mung sprouts 55 degrees at the prep area. Establishment opened at 12pm. Product removed to the reach in frezeer to quick chill. Sprouts re-temped at 40 degrees. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Fry rice at the cooking area not marked with a 4-hour holding time. Product removed to the walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. Shopping bags storing cooked foods.
- Critical - Observed food offered in a way that misleads/misinforms the consumer. Establishment offering NO MSG in foods on the menu, while msg was observed on the cookline. Operator opt to remove the msg from the restaurant instead of changing the menu.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 122 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Makeline reach in cooler cooked chicken 59 degrees, beef 60 degrees,vegetable/pork eggrolls 62 degrees, cooked chicken 60 degrees, cooked chicken 62 degrees inside the cooling equipment from 3/20/11. Operator forgot to turn the equipment back on.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork 47 degrees. Removed to walk in cooler.
- Observed residue build-up on nonfood-contact surface. Exterior of walk in cooler door.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fry rice 47 degrees.
- Critical. Observed potentially hazardous food thawed at room temperature. Chicken thawing out at the 3-compartment sink. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Towel used to cover vegetable in the walk in cooler. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Shopping bags storing cooked ribs in the reach in freezer.
- Observed nonfood-grade containers used for food storage. Shopping bags storing dumplings in the reach in freezer.
- Observed nonfood-grade containers used for food storage. Flour, cornstarch ,sugar, rice.
- Observed soiled dry wiping cloth in use under the cutting board. Corrected On Site.
- Observed lightnbuild-up of grease on nonfood-contact surface. Hood filters.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. Extinguisher under the handsink. For reporting purposes only.
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10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shrimp stored over wanton in upright freezer .
- Critical. Observed food stored on floor.Oil in back storage area.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.Cut off oil container in freezer with shrimp. Repeat Violation.
- Observed nonfood-grade bag used for food storage.Shrimp in reach in cooler.
- Observed nonfood-grade cans used for food storage.
- Critical. Observed encrusted, soiled material on slicer.
- Observed holes in wall.Dining room.
- Critical. Observed centrum stored next to ketchup on kitchen shelf. Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Class K in kitchen.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Microwave area.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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6/17/2010 | Routine - Food | Administrative complaint recommended |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Rice scoop in water at 65 degrees].
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Cut-off vegetable oil container in thr white upright freezer storing meat].
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. [Storing cooked foods in carton boxes in the white reach in freezer next to the hand sink.].
- Observed nonfood-grade containers used for food storage. [Storing eggrolls in the mustard carton box in the white upright freezer].
- Observed build-up of grease on nonfood-contact surface. [Hood filters].
- Observed residue build-up on nonfood-contact surface. [Scrub handsink at the rice cooker area].
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. [Operator informed me the hot water heater broke on 1/2/10 and repairs due 1/5/10].
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. [Sushi bamboo mat covered with plastic].
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8/31/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Mushroom 49 degrees, prepped at 11am].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cooked ribs thawed at 11 am, placed in prepline cooler].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Shrimps 50 degrees, prepped at 11am].
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Bean sprouts 68 degrees, at prepline]. Iced. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. [Cooked chicken 88 degrees on the prep table cooling].
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Prepline reach in cooler maintaining foods at 49 degrees and higher]. This violation must be corrected by : 8/28/09.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [Raw chicken stored on the top of the raw beef in the reach in freezer]. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. [Cutting board covered with cardboard box and plastic].
- Food-contact surface not smooth and easily cleanable. [Sushi bamboo mat covered with plastic].
- Observed old labels stuck to food containers after cleaning.
- Equipment and utensils not properly air-dried.
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8/27/2009 | Routine - Food | Warning Issued |
| No report available. | 12/5/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 7/22/2008 | Routine - Food | Administrative complaint recommended |
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