- Basic - Operator does not permit customers to use bathroom. Out of order sign on door and per operator customers turned away.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Trays of beef, scallops and chicken not properly separated.
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08/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Operator does not permit customers to use bathroom. Out of order sign on door and per operator customers turned away.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Trays of beef, scallops and chicken not properly separated.
- 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. Expired June 2014
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08/14/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Soiled container with no handle in sugar. Container floating in soy sauce
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline
- Basic - Employee eating while preparing food.
- Basic - Operator does not permit customers to use bathroom. Out of order sign on door and per operator customers turned away.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork
- Basic - Working containers of food removed from original container not identified by common name. Sugar, corn starch
- High Priority - Employee slicing raw beef and then handling ready-to-eat food and/or clean equipment or utensils without washing hands. Holding container of cooked noodles. Employee cutting raw shrimp with bare hands handling bags of cabbage and walk in cooler door
- High Priority - Food with mold-like growth. Moldy substance on interior of large container of red sauce in walk in cooler.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed container previously holding raw beef and put to air dry without washing and sanitizing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork marinating outside of walk in cooler in large tub at 50F. Cooked pork at 53F on speed rack
- 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. Chicken, egg rolls, cut cabbage, corn starch in water.
- High Priority - Raw animal food stored over cooked food. Raw shell eggs contacting cooked shrimp, reach in cooler. Advised to store eggs in the front and not overfill
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef and raw chicken over cooked pork, walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Trays of beef, scallops and chicken not properly separated.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen handsink. **Corrected On-Site**
- 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. Expired June 2014
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08/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/17/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In front reach in cooler, raw beef, cooked chicken and cooked pork 46F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked pork 44-49F, cooling in walk in cooler from 4/13/14 per operator
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over uncovered cooked pork
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large bus tubs of cooked beef.
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4/16/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Egg flats used to previously store raw eggs reused.
- Basic - Cardboard used to line nonfood-contact shelves. Dry storage
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline.
- Basic - Food stored in dry storage area not covered. Corn starch
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. Right side of three compartment sink.
- Basic - Working containers of food removed from original container not identified by common name. MSG
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In front reach in cooler, raw beef, cooked chicken and cooked pork 46F.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rinsed gloved hands at three compartment sink and dried with towel.
- High Priority - Employee washed hands and put on previously used gloves.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board after cutting raw pork. Rice cooker. Rice scoop
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Cooked pork 44-49F, cooling in walk in cooler from 4/13/14 per operator
- 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 as required by plan. Cabbage, chicken, egg rolls.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork over cooked pork **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over uncovered cooked pork
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling raw pork and switching tasks.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large bus tubs of cooked beef.
- Intermediate - Reach-in cooler 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. Front reach in cooler.
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Egg flats used to previously store raw eggs reused. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Vitamins and personal food over food to be served to the public.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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. Cut Cabbage, egg rolls
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Chicken on and over beef
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken and beef over pork
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Soiled Cardboard used to line food-contact shelves.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cookline cooler: chicken 46, vegetables 58, noodles 57, pork 56, shrimp 46, baby corn 58, bamboo 57, chopped pork 49. Per operator, vegetables, pork, corn, bamboo in cooler overnight. See stop sale
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chopping carrots for storage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken out at room temperature and returned to cooler at 67. Corn starch and water 72.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. Raw chicken over beef
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken 99-103 at room temperature in deep colander. Advised to move to sheet pans and refrigerate.
- 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, cooked chicken
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7/1/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/20/2013 | Routine - Food | Call Back - Complied |
- No proof of current required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All available training expired 2009 **Warning**
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Soiled paper menus, cardboard used to cover cleanable surfaces **Warning**
- Observed clean Food storage containers, scoops, soiled with old food residue. **Warning**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop **Warning**
- Observed nonfood-grade containers used for food storage.plastic grocery bags **Warning**
- Observed raw animal food stored over cooked food. Raw Beef over cooked chicken. glass cooler. Walk in cooler, raw shrimp Over cooked ribs. **Corrected On-Site** **Warning**
- Observed reuse of single-service articles. Plastic gallon jug cut into scoop. **Warning**
- Observed single-use containers (boxes and/or cans) reused for the storage of food. **Warning**
- Observed soil residue in storage containers. Walkin cooler, large container of sauce, 5 gallon containers **Warning**
- Observed uncovered food in holding unit/dry storage area. Dry storage, flour. Corn starch. in chest freezer, raw frozen chicken uncovered and not in a container on top of other food **Warning**
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3/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Food-contact surface not smooth and easily cleanable. Paper menus used to hold egg rolls **Warning**
- No copy of latest inspection report. **Warning**
- Critical - No proof of current required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All available training expired 2009 **Warning**
- Critical - No thermometer provided to measure temperature of food product. **Warning**
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Soiled paper menus, cardboard used to cover cleanable surfaces **Warning**
- Critical - Observed clean Food storage containers, scoops, soiled with old food residue. **Warning**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop **Warning**
- Observed nonfood-grade containers used for food storage.plastic grocery bags **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch and water, 76F, chicken and egg rolls 48-56F, no time marking on cookline **Warning**
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken **Corrected On-Site** **Warning**
- Critical - Observed raw animal food stored over cooked food. Raw Beef over cooked chicken. glass cooler. Walk in cooler, raw shrimp Over cooked ribs. **Corrected On-Site** **Warning**
- Observed reuse of single-service articles. Plastic gallon jug cut into scoop. **Warning**
- Observed single-use containers (boxes and/or cans) reused for the storage of food. **Warning**
- Critical - Observed soil residue in storage containers. Walkin cooler, large container of sauce, 5 gallon containers **Warning**
- Critical - Observed uncovered food in holding unit/dry storage area. Dry storage, flour. Corn starch. in chest freezer, raw frozen chicken uncovered and not in a container on top of other food **Warning**
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12/27/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw chicken, unwrapped, uncovered chicken in chest freezer, on vegetables
- Critical - Violation: 22-22-1 Observed soil buildup on tongs, cookline
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8/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed cutting board used for raw chicken washed and rinsed without sanitizing
- Critical - Observed employee improperly washing hands. Employee washed gloved hand at three compartment sink without drying.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing.
- Critical - Observed food stored in a prohibited area. Open bag of flour under handsink.
- Critical - Observed improper separation of personal food from restaurant food. Raw fish on vegetables, freezer; Raw fish over sauce, cooked pork, walk in cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sauce, walk in cooler; flour, dry storage
- Observed nonfood-grade containers used for food storage. plastic grocery bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch out on cookline with no time or temperature control. Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw Chicken at 70F, walk in cooler. Operator states item delivered today and moved to cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. Pork left out to thaw at 56-59F. Moved to cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken, unwrapped, uncovered chicken in chest freezer, on vegetables
- Critical - Observed soil buildup on tongs, cookline
- Critical - Observed soil residue on storage containers. egg rolls
- Critical - Observed uncovered food in holding unit/dry storage area. flour, sugar, corn starch
- Critical - Observed wet wiping cloth under cutting board soiled with raw chicken rinsed in washed water of three compartment sink and used to clean prep table
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, pork
- Critical - Working containers of food removed from original container not identified by common name. Sugar
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8/28/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef, chicken over pork, walk in cooler
- Violation: 23-03-1 Observed build-up of grease on cooking equipment
- Violation: 23-03-1 Observed build-up of grease on hood filters
- Critical - Violation: 50-09-1 Current Hotel and Restaurant license not properly displayed.
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5/8/2012 | Routine - Food | Call Back - Complied |
- Critical - All employee training certificates expired.
- Bowl in sauce.
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. flour stored under handsink.
- No copy of latest inspection report.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on cooking equipment
- Observed build-up of grease on hood filters
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling raw chicken, switch to different prep without handwashing
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Handling money at register and then engaging in food prep without handwashing
- Critical - Observed employee rinse utensils at three compartment sink with no sanitizer or soap, visible food on utensils
- Observed plastic grocery bags used to store food
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork marinating at 60F at room temperature. Advised to move to cooler to marinate
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cooked ribs, chicken, egg rolls
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw over ready to eat in glass drink cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef, chicken over pork, walk in cooler
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 30 droppings behind chest freezer, behind coke cooler, under handsink. All droppings appear to be old. no evidence of any current activity.
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5/7/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/13/2011 | Routine - Food | Call Back - Complied |
- 3 Compartment sink faucet not working.
- Critical - Bhc, vegetables.
- Card board used as shelf liner.
- Cellphone, band aids stored on cooler.
- Chicken broth at 109f on cookline. Advised to reheat to 165f to hold at 135f or above.
- Corn starch at 65f on cookline.
- Dented can of baby corn, bamboo shoots.
- Critical - Drink container above cookline cooler.
- Eggrolls, chicken @ 76f and 45f on cook line moved to cooler.
- Critical - Employed washed hands at 3 compartment sink.
- Critical - Employees working longer than 60 days not trained photocopied certificates.
- Floor under oven soiled.
- Flour under hand sink, exposed to splash.
- Grooved cutting board on cookline.
- Menu's used to absorb grease.
- No cover for fans, cook line.
- No hair restraints.
- No lighting at cookline.
- Non food grade paint brush in use.
- Noodles, dumplings, chicken at 90f and 95f,77f,72f on racks moved to cooler.
- Open container of rice, dry storage.
- Personal food (fish, vegetables) stored with restaurant.
- Plastic grocery bags used to store food .
- Raw beef next to shrimp, rif.
- Critical - Raw chicken on cutting board not washed/sanitized.
- Raw chicken on vegetables, rif.
- Raw chicken over shrimp, WIC.
- Reuse of egg crates.
- Reuse of single service to go containers as scoops.
- Critical - Sanitize H2O greater than 200ppm cl.
- Sanitize H2O soiled.
- Scoops have no handle in cabbage.
- Shelves over 3 compartment sink soiled with grease.
- Soiled gaskets, Cookline.
- Stop sale tofu at 50f, delivered.
- Wall behind oven soiled.
- Wet mop not hung.
- employee washed rice pot with no soap/ sanitizer.
- Critical - no thermometer, gray ric.
- uncovered wontons stored in reach in freezer.
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12/12/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline cooler holding PHFs 46-51F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below. Must be corrected by 8/15/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Glass reach in cooler holding PHFs at 46-49F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below. must be corrected by 8/ 15/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler holding PHFs 44-46F. Unit unable to maintain 41F or below. Must be corrected by 8/15/11.
- Critical - Food contaminated by employees/consumers not discarded. Wonton dropped on floor, put back in bag
- Critical - Hot water not provided/shut off at employee hand wash sink.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop in soy sauce has no handle.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage, white shelving.
- Critical - Observed food being cooled by nonapproved method. cooling while covered
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. broccoli
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. wontons
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. french fries nested in raw chicken, reach in cooler.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. plastic shopping bags used to store meat.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs at 45F, pork and chicken at 46F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs in glass reach in cooler at 49F, chicken at 46F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 82F for 30 minutes on cookline with no time or temperature control. moved to cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork at 51F, shrimp at 49F and 46F, noodles at 48F in cookline reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over fruit, walk in cooler
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloth, greater than 200 ppm chlorine
- Observed single-service items stored on floor.togo containers
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8/12/2011 | Routine - Food | Administrative complaint recommended |
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