- Basic - Cardboard used to line nonfood-contact shelves. On freezer and on shelf on cooks line. Also under egg roll bags by register.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in rear of restaurant.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Residential Raid and combat on premises under 3 comp.
- 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 noodles, egg rolls, prepped cabbage in walk in not date marked.
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10/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Number 10 can used as scoop in rice.
- Basic - Cardboard used to line nonfood-contact shelves. On freezer and on shelf on cooks line. Also under egg roll bags by register.
- Basic - Dead roaches on premises. 3 dead roaches under 2 door freezer beside storage.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic jug cut to be used as scoop.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in rear of restaurant.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in standing water at 3 comp sink.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In sani bucket on cooks line.
- Basic - Wiping cloth sanitizing solution stored on the floor. Under cooks line.
- High Priority - Employee wash hands with gloves on.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed butcher knife and returned it to cooks line.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Residential Raid and combat on premises under 3 comp.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Garlic and oil 78°, cornstarch and water 87°, sprouts 75°. TCS foods on crash cart on cooks line not at 41° or below.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Batter fried chicke sitting on shelf on cooks line at 110°
- High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on shelf above cooks line.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine in sani bucket on cooks line 200ppm++
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 comp sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink by 3 comp with bowl in sink.
- 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 noodles, egg rolls, prepped cabbage in walk in not date marked.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Young child in kitchen area. **Corrected On-Site**
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10/30/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cardboard used to line nonfood-contact shelves. Under counters in prep area. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Above reach in cooler on kitchen line. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones stored on and and ice prep tables. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Vinegar bottle cut o make scoop. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Large batch of chicken in standing water in three compartment sink with only a trickle of cold water coming into the bay. **Warning**
- Basic - Reuse of single-service articles. Cans of bamboo shoots used to hold baby corn. **Warning**
- Basic - Stored food not covered in walk-in cooler. And reach in freezers. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **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 made the prior day were not date marked. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Egg roll 51°, pork 45°, pork 50°, raw chicken 44°, pork 42°, shrimp 42°, water chestnuts 61°, gravy 49°, sprouts 80°, raw beef 44°, chicken 44° two reach in coolers on cooks line. **Warning**
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5/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. Under counters in prep area. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Above reach in cooler on kitchen line. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phones stored on and and ice prep tables. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Vinegar bottle cut o make scoop. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Large batch of chicken in standing water in three compartment sink with only a trickle of cold water coming into the bay. **Warning**
- Basic - Reuse of single-service articles. Cans of bamboo shoots used to hold baby corn. **Warning**
- Basic - Stored food not covered in walk-in cooler. And reach in freezers. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Under three compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg roll 51°, pork 45°, pork 50°, raw chicken 44°, pork 42°, shrimp 42°, water chestnuts 61°, gravy 49°, sprouts 80°, raw beef 44°, chicken 44° front line reach in coolers. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Large bowl of rice 120° near back door, Chicken 79° near fryer. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp in walk in cooler was over a case of green peppers. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep line hand wash sink. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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 made the prior day were not date marked. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Egg roll 51°, pork 45°, pork 50°, raw chicken 44°, pork 42°, shrimp 42°, water chestnuts 61°, gravy 49°, sprouts 80°, raw beef 44°, chicken 44° two reach in coolers on cooks line. **Warning**
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5/27/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact shelves. (Used as splash guard between fryer and wok area)
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken in walk in cooler **Corrected On-Site**
- Basic - Clean utensils stored between equipment and wall. (Knife stored between fryer wok area)
- Basic - Employee eating in a food preparation or other restricted area.(Employee had soup at line for personal consumption)
- Basic - Equipment in poor repair. Reach in cooler near front line holding food product 46°F, - 48°F,
- Basic - Equipment or utensils not designed or constructed in a durable manner. Bottle cut and used asRice scoop
- Basic - Floor soiled/has accumulation of debris. Behind cooks line
- Basic - Ice buildup in reach-in freezer. Near front counter
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In reach in freezer, and storing ice in two door reach in freezer.
- High Priority - Dented/rusted cans present. See stop sale. Water chestnuts,bamboo shots, #2 cans
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid bottle
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(cooked chicken 46°F, cooked pork 46°F, raw chicken 48°F, egg roll47°F) moved to walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. (Sponge)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer reach in.
- Basic - Paper menu used to line food-contact container.Cooked chicken in the walk in cooler lined with menus
- Basic - Soiled reach-in cooler gaskets.cook line.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.cooked chicken placed covered into the walk in cooler **Corrected On-Site**
- Intermediate - Required employee training provided by an unapproved provider. 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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2/25/2013 | Routine - Food | Warning Issued |
- Critical - Food not covered in walk in cooler.
- Critical - Gloves not changed as necessary. (Employee wearing same gloves to answer phone and make food.)COS
- Critical - Hands not washed as necessary(phone to food prep with no hand wash or glove change).COS
- Critical - Observed an open beverage container on a food prep area.(Bottled water on cooks line).
- Critical - Observed cooked chicken not properly cooled.(Cooked chicken at 134 degrees fran height left on counter to cool). COS
- Critical - Observed garlic in oil mix on cooks line at 84 degrees fran height, operator moved to freezer, rechecked at 43 degrees fran height.COS
- Critical - Observed non handled scoop used to dispense ready to eat food.(sauce)
- Critical - Stop sale issued for bread crumbs that contained ants.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Cardboard lining the shelf in the walkin cooler.
- Observed employees with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.Cross contamination from coat stored on food surface of slicer.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed unnecessary items on the premise.Coat on slicer in the kitchen area.
- Critical - Working containers of food removed from original container not identified by common name or expiration date.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.Handwashing sink at the end of the warewashing sink blocked by empt tub and ladder. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.Cookline. Corrected On Site.
- Critical - Observed unlabeled spray bottle.Sprayer on cookline under equipment.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.Clean food container in handwashing sink near triple sinks.
- Observed reuse of single-service articles.Egg cartons used to drain cooked duck Corrected On Site.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.Blocked by ladder stored in same area.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair.Reachin cooler near fryer area.
- Critical - Observed uncovered food in holding unit/dry storage area.Chicken,shrimp,pork in walkin cooler.
- Critical - Working containers of food removed from original container not identified by common name or date.
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2/8/2011 | 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.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.Thawing egg rools and ladle in sink.
- Critical. No handwashing sign provided at a handsink used by food employees.cookline
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11/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade plastic used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed gaskets with slimy/mold-like build-up on walkin cooler.
- Critical. Handwash sink not accessible for employee use at all times near three compartment sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory near three compartment sink.
- Dumpster not on proper pad.
- Observed food debris accumulated on walkin cooler floor.
- Light not functioning on hood system.
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6/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed bags of food stored on floor in walkin cooler.
- Critical. Observed uncovered food in walkin cooler.
- 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. rice
- Critical. Observed hand wash sink used for purpose other than washing hands. utensils in sink
- Observed nonfood-grade containers used for food storage. rice
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue build-up on rolling rack
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1/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food shrimp thawed in standing water in three comp. sink.
- Critical. Observed improper vertical separation of raw beef and ready-to-eat foods. french fries
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored over raw beef
- Critical. Observed uncovered bags of food in dry storage area.
- 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. rice
- In-use utensil in potentially hazardous food not stored with handle above top of food within a closed container. pork in reachin cooler
- 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.
- Critical. Observed interior of reach-in freeze soiled with accumulation of food residue.
- Observed build-up of grease on hood filters
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory near three compartment sink.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.on cookline Corrected On Site.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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