- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Intermediate - Required employee training expired for some 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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5/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. The license expired on 4/1/14 a renewal fee of 362.00 is due. Failure to renew the license may result in administrative actions **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Egg rolls 46. 46. Poultry 46. 46. Popcorn chicken 45. Pork 46 **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cooks **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Poultry 58. Noodles 60. Noodles 78. The lowest temperature of the walk in cooler was 45 **Warning**
- Intermediate - Required employee training expired for some 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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5/20/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris in three-compartment sink. The employee was taking care of personal cleanliness at the three compartment sink **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employees present **Warning**
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3/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris in three-compartment sink. The employee was taking care of personal cleanliness at the three compartment sink **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken, pork etc **Warning**
- Basic - Reuse of single-service articles. Using the cardboard from the raw shell egg cartons, using the covers to the raw chicken with cook foods (poultry) **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. The phone/fax machine is extremely soiled. This phone is used to take orders at the facility **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 87 placed on prep table at between he reach in cooler and the walk in cooler **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw poultry then cooked rice without washing hands **Warning**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees were eating upon commencement of inspection then they proceeded to put food away all without any of them washing their hands **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg roll 88 left out on the cook line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Poultry 93. And rice 108 left out in the prep area with no markings. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 3a, 3b **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep surfaces are all soiled on the cook line **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. The cook walked over to the three compartment sink where he rinsed his mouth, washed his face and wiped his neck **Warning**
- Intermediate - Interior of reach-in freezers (two freezers) soiled with accumulation of food residue, blood etc **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employees present **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, rice, pork, poultry, etc all not dated in the walk in cooler **Warning**
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3/21/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Pork, beef etc do not use to go bags for direct food contact
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage shredded 54 left out on the table on the cook line. Corrective action taken. Moved into the walk in cooler **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook continuously wiping hands on back side of pants, the pants are discolored and much darker from wiping **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Prep employee placed on gloves without washing hands **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Yellow rice 70. Tao chicken 83 and cornstarch 91 all left out on the cook line. Corrective action taken. Time marked
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands at the three compartment sink with no soap **Corrected On-Site**
- Intermediate - Interior of reach in freezer soiled with accumulation of food residue.
- Intermediate - Metal stem-type thermometer soiled.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of grease on hood filters.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Menus used In contact with egg rolls **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Corn starch and General Tao chicken
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. General Tao chicken, corn starch
- Intermediate - Accumulation of food debris/grease on food-contact surface. The prep table on the cook line
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tofu in the reach in cooler in/at cook line
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The smoker on the cook line
- Intermediate - Handwash sink not accessible for employee use at all times. Round table blocking the rear prep area hand sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Egg rolls 98 on a table in the rear prep area, the owner moved the tray of egg rolls to the 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. Egg rolls, chicken, rice in holding unit
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. unisex restroom
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives in between equipment on the cookline Corrected On Site.
- 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. copies in use.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body to the unit in the at the front counter .
- Critical - Observed cloth used as a food-contact surface. using menus as food contact for egg rolls
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. rice scoop
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 52 f degrees left out on the cookline. this is a TPHC
- Observed single-service items stored on floor. to go plates at the front counter
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/29/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles, heads and body
- Critical - Observed food stored on floor. oil bottles on the cookline
- Critical - Observed food stored on floor. syrup boxes closest the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Poultry popcorn 80 f, corn starch 79 f degrees left out on the cookline Repeat Violation.
- Observed single-service items stored on floor. lids, plates, cups etc
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch 67, garlic n oil 70 f degrees left on the cookline. 6provided DBPR hr form. 6.25.12 corn starch 79, poultry 80 f degrees
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6/25/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. hood operated with 7 filters missing. Being cleaned. For reporting purposes only.
- 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. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. no proof of any employee training provided
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. behind the register Corrected On Site.
- Observed employee with no hair restraint. cook by fryers
- Critical - Observed expired Food Manager Certification. owner operator
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soy sauce bucket
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch 67, garlic n oil 70 f degrees left on the cookline. provided DBPR hr form
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream cheese in the walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken raw frozen noncommercially wrapped over beef in the reach in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry raw noncommercially wrapped over fish in the walk in cooler. provided DBPR hr form
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. forks, knives, spoons at the customer self serve area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, egg rolls in the walk in cooler
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4/25/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. Hws behind register.
- Critical - No handwashing sign provided at a handsink used by food employees. Next to prep table.
- Critical - Observed cloth used as a food-contact surface. Covering noodles in walk-in cooler. Corrected On Site.
- Observed gaskets with mold-like build-up. Walk-in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Egg roles,cut veggies in walk-in cooler.
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Par cooked chicken wings ambient cooling at 106 degrees farenheit. Wings just at the 2 hour mark. Management put wings in freezer to rapid chill. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Paper towel despenser not working at hws in prep area. Corrected On Site.
- Missing drain plug at dumpster.
- Critical - Observed food being cooled by nonapproved method. Large container with cooked pork covered in walk in cooler. 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. Corrected On Site.
- Observed nonfood-grade containers used for food storage. T-shirt bags used to store opened meats in freezer.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork cooked yesterday cold holding at 44 degrees farenheit in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork in walk in cooler made 2/20/11 not properly date marked.
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2/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/16/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Observed items inside walk in cooler
- Critical. Working containers of food removed from original container not identified by common name. Observed seasonings salt,sugar stored 0n cooks line.
- Critical. No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. shrimp stored over broccoli inside walk in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Observed chicken wings stored with beef inside walk in cooler. Corrected On Site.
- Critical. Observed food stored on floor. Observed bowl raw chicken stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Observed raw meats uncovered inside reach in freeze. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with ineffective hair restraint. Observed employee working cash register and kitchen.
- Observed cutting board grooved/pitted and no longer cleanable. Observed round cutting boards used for meats.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed single-service items stored on floor. plastic plates Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
- Carbon dioxide/helium tanks not adequately secured.
- 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. Pro Owner provided proof of safestaff foodhandler certificate program books training must be completed,Owner stated has new employees.
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12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection
- Critical. Food protection
- Critical. Food protection
- Critical. Food protection
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Employee hygiene
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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4/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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