- Basic - Accumulation of food debris/soil residue on handwash sink. Next to three comp. sink.
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Next to three comp. sink.
- Basic - Bottom shelf in dry storage area soiled with food debris.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage food containers were soiled in dry storage area.
- Basic - Floors soiled next to reach in freezers in kitchen.
- Basic - Food stored on floor. In walk in cooler , containers of raw beef. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Several containers of dry powdered food in dry storage area.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In make table reach in cooler. Raw shell eggs were stored in a manner in which they could have potentially dripped/fallen into ready to eat foods. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw tofu was stored in same container as cooked beef in cookline reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored over raw beef in walk in cooler.
- High Priority - Roach activity present as evidenced by live roaches found in handsink next to dry storage area.
- Intermediate - Employee washing dishes and rinsing dishes then putting them away without applying sanitizer.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. **Corrected On-Site**
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10/08/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. /. Gas piping between wok stove and smokehouse
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves. /. On WORKTABLE shelf, outside walk in cooler
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. / at cl
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. /. Behind cook line
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-service articles. /. Brown paper bag
- Basic - Soil residue build-up on nonfood-contact surface. (1). Exterior of food buckets
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler floor soiled.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris. /. Outside walk in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cornstarch/ water mixture temped 77F
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. /. Interior of rice cooker
- Intermediate - Handwash sink not accessible for employee use at all times. / kitchen hand wash sink blocked by bus cart and pressure washer, in back area
- 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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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage shelves.
- Basic - Grease accumulated under cooking equipment. Underneath fryer and wok.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage temped 57°f. Product was not in the process preparation or cooling. Corrective Action: operator was instructed t use time procedure for product in the future.
- High Priority - Raw eggs in cookline make table reach in cooler were stored in the back of the make table in a manner in which the raw shells eggs could have fallen into the other ready to eat products in the make table cooler. **Corrected On-Site**
- No power to fire alarm control panel in hallway. In the back of the restaurant. For reporting purposes only.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-grade paper towel used in direct contact with food. **Corrected On-Site**
- Basic - Soil residue build-up on exterior of food pan and scoop
- Basic - Soiled reach-in cooler gaskets.(AT COOKLINE)
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food.(IN WALK IN COOLER ) **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.(BULK FLOUR CONTAINER)
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged. **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.(COOKED PORK IN WALK IN COOLER) **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. (FOOD EMPLOYEE TRAINING CERTIFICATE WERE COPIES)
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1/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/7/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [ Establishment licensed with 8 seats, observed 14 seats in the dining room during inspection ]
- 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. Repeat Violation. Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions. [ news paper, duct tape stored with food items, on dry storage shelfing, by kitchen rear door ]
- Observed cracked lid at bulk rice bucket, by kitchen rear door
- Observed food debris accumulated on kitchen floor. / inside dry storage room
- Observed food scoop with handle in contact with rice. [inside bulk rice container, by kitchen rear door ]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ bean sprout and noodles at 50 F, on top of cookline RI COOLER] Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ fresh garlic in oil mixture at 88 F, stored at room temperature, at cookline ] Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ starch and water mixture at 88 F, stored at room temperature, at cookline ] Repeat Violation.
- Observed residue build-up on exterior of food buckets . [ by cookline rice cooker]
- Observed single-service articles stored without protection from contamination. / to-go boxes in dry storage room
- Critical - Observed uncovered food in WI COOLER / Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored over other ready-to-eat food. / in WI COOLER
- Observed walk-in cooler gasket torn/in disrepair.
- 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. [ Observed a ABC type fire extinguisher stored on floor in back kitchen area /
- Critical - Raw animal food not properly separated from ready-to-eat food. [ inside chest freezer] Corrected On Site.
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9/20/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / corn starch and water mixture at 62 F, at cookline
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / fresh garlic in oil was 62 F, at cookline
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4/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. / back area
- Observed ceiling in disrepair. / ceiling tile coming off ceiling in back storage room
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. / oil containers, food buckets on floor in kitchen Repeat Violation.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / observed employee drink bottles stored on food prep tables, at frontline, cookline
- Critical - Observed non-commercially packaged raw animal food stored over ready-to-eat food/vegetables . / in upright freezer
- Critical - Observed potentially hazardous food / raw wing and shrimp thawed in standing water. / in 3 bay sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked chicken was 50 F, wings were 48 F, stored at room temperature on worktable by frontline, less than 4 hours, Corrective action: Putted items back in WIC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / corn starch and water mixture at 62 F, at cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / fresh garlic in oil was 62 F, at cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /raw chicken wing and raw shrimp thawing in standing water have a temperature of 72 F, corrective action: moved to WIC for cooling
- Observed residue build-up on exterior of food containers
- Critical - Observed toxic dish soap stored on top of clean cutting boards / on 3 bay sink drain board
- Critical - Observed uncovered food in WIC/ onion, sauce, chicken / Repeat Violation.
- Critical - Observed unpackaged raw animal food stored over ready-to-eat foods, in chest freezer
- Critical - Working containers of food removed from original container not identified by common name in English. / Bulk food containers were labeled in Chinese only.
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4/16/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-29-1 Observed uncovered food in walk in walk in cooler .Prepped onions in walk in cooler .
- Critical - Violation: 22-15-1 Reach-in freezer not cleaned prior to accumulation of soil residue.
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2/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- 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. Pro
- Critical - Observed food stored on floor.Oil in back storage area .
- Critical - Observed open package of chicken stored over vegetables in upright cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Egg roll held less than four hours in reach in cooler.
- Critical - Observed uncovered food in walk in walk in cooler .Prepped onions in walk in cooler .
- Critical - Reach-in freezer not cleaned prior to accumulation of soil residue.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/15/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/26/2011 | Routine - Food | Call Back - Complied |
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Toxic items properly stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Foods properly cooled
- Critical - Potentially hazardous food properly thawed
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Thermometers provided and conspicuously placed
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3/30/2011 | Routine - Food | Administrative complaint recommended |
- Violation: 23-05-1 Observed residue build-up on rice cooker. On shelf outside walk-in cooler
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11/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [egg rolls, cooked noodles, cooked chicken, BBQ pork, cooked rib in walk-in cooler]
- Critical. Working containers of food removed from original container not identified by common name. [ bulk food containers/sugar/salt/flour, by rear door]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [steamed dumplings, cooked noodles, pork at 47 F, in walk-in cooler] Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. [in chest freezer ] Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [ raw shrimp with ready-to eat pork/vegetable ]
- Critical. Observed food / chicken stored on walk-in cooler floor.
- Critical. Observed uncovered food / chicken/onion/wonton/cabbages/sauce buckets in walk-in cooler
- Critical. Observed take-out menu used as food liner, in walk-in cooler
- Non-handled plastic cups used as food scoops, inside salt/soy sauce buckets
- Observed single-use plastic jar reused as food scoop
- Observed nonfood-grade containers used for food storage.[bulk flour, sugar at dry storage area]
- Observed nonfood-grade shopping bags used for food storage. [in walk-in cooler]
- Observed nonfood-contact equipment in poor repair [ damaged lid at rice bucket]
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [ cardboards used as food and shelf liner, in kitchen ]
- Critical. Observed encrusted material on can opener and meat grinder.
- Critical. Observed food strainer has a build up of heavvy residue, by rear kitchen handsink
- Critical. Observed food residue build up inside yellow rice cooker
- Observed heavy residue build-up on shelfings. [in walk-in cooler]
- Observed residue build-up on rice cooker. On shelf outside walk-in cooler
- Observed residue build-up on bu food container, by rear door
- Observed residue build-up on bu rice container .
- Observed residue build-up on shelf above 3 bay sink
- Critical. Handwash sink not accessible for employee use at all times. [ by 3 bay sink, blocked by mop bucket] Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. [by rear exit] Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Observed residue /debris accumulated on kitchen floor. and under water heater
- Observed attached equipment soiled with accumulated dust. [fan covers in walk-in cooler]
- Observed unnecessary items on the premise. [Observed a child's bicycle in the kitchen ]
- Critical. Expired food employee training certifications / expired 2-3-10
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8/31/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/6/2010 | 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. raw chicken ,raw beef,marinated chicken
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 47 degrees F stored at room temperature.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken 46 degrees F. raw beef 48 degrees F. Recommend Manager to discard product issue stop sale immediately. This violation must be corrected by : 5/4/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler and walk in cooler This violation must be corrected by : 5/4/2010.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed uncovered food in holding unit/dry storage area. walk in cooler all meats
- 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.
- 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.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler and freezer
- Critical. Observed handwash sink used for purposes other than handwashing. gloves and spray bottles stored inside
- Observed grease accumulated on kitchen floor.
- Observed attached equipment soiled with accumulated dust. fan guard covers
- Wet mop not hung to dry.
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5/3/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in floor freezer (horizontal) unit.
- Observed employee with improper clothing. Two cooks attired sleeveless t-shirts.
- Observed residue build-up on storage shelf located under cookline prep table.
- Observed grease accumulated under cooking (fryers) equipment, and under and around the sada cooler. Repeat Violation.
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/11/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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