- Basic - Case/container/bag of food stored on floor in dry storage area. A bag of onions. **Warning** at callback inspection, observed 2 bags of onions stored on the floor near the rear door.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pans of raw chicken and shrimp stored on the floor of the walk-in cooler. **Warning** At the callback inspection, observed a bowl of raw shrimp stored on the walk-in cooler floor.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans, bowls and strainers above the 3 compartment sink. **Warning**. At callback inspection, observed stacked wet bowls and strainers stored on a shelf above the 3 compartment sink.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees wash items without using soap or sanitizer. **Warning**. Observed the same at the callback inspection.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw shrimp being thawed under the 3 compartment sink and raw pork on a dry board of the 3 compartment sink. **Warning**. At callback inspection, observed at least 20 lbs of raw shrimp being thawed in the 3 compartment sink.
- Basic - Stored food not covered in walk-in cooler. Prepped onions, cooked chicken, raw chicken, prepped vegetables, raw and cooked shrimp. **Warning** At callback, observed raw pork, prepped mushrooms, prepped broccoli, and cooked pork not covered in the walk-in cooler.
- Basic - Stored food not covered in walk-in freezer. Pans of raw chicken. **Warning** At callback inspection, observed raw pork and chicken, frozen, being stored in the walk-in freezer uncovered,
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed no sanitizer being used by employees washing items in the 3 compartment sink. **Warning** At the callback inspection, observed an employee washing small wares and not using any sanitizer.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken wings left out in the kitchen at 92-95°. **Warning** at callback inspection, Observed cooked chicken wings left out in the kitchen next to the deep fat fryers at 100°.
- High Priority - Employee washed hands with no soap. **Warning** at callback inspection, observed a cook wash hands in the 3 compartment sink and not use any soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked eggrolls left out in the kitchen at 72° **Warning** at callback inspection, observed cooked eggrolls left out in the kitchen with a temperature of 82°. Also observed cut cabbage left out on the cook's line with a temperature of 74°.
- High Priority - Raw animal food stored over cooked food. Observed raw shell eggs stored over cooked chicken and shrimp in the walk-in cooler. **Warning**. At the callback inspection, observed 10 flats of raw shell eggs stored above cooked Krab Rangoon in the walk-in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees wash hands in the 3 compartment sink. **Warning** At callback, observed a cook wash hands in the 3 compartment sink.
- Intermediate - Handwash sink not accessible for employee use at all times. The rear hand sink is blocked by sauce pails. **Warning** At the callback inspection, observed the rear hand sink is blocked by a cart.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork in the walk-in freezer. **Warning**. At callback inspection, observed chicken that was cooked on site, frozen, being stored in the walk-in freezer with no date marks.
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08/04/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Observed plastic non-handled take-out bowls used as scoops for dry food, sauces and cooked foods throughout the establishment. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. A bag of onions. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of raw chicken and pork. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pans of raw chicken and shrimp stored on the floor of the walk-in cooler. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pans, bowls and strainers above the 3 compartment sink. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employees wash items without using soap or sanitizer. **Warning**
- Basic - Food stored in dry storage area not covered. Observed fried noodles in the dry store area are not covered. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit next to a rice warmer. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed this in the walk-in freezer. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw shrimp being thawed under the 3 compartment sink and raw pork on a dry board of the 3 compartment sink. **Warning**
- Basic - Reuse of single-use bags. Observed brown paper bags being used for draining grease from fried food. **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Establishment is reusing chicken boxes to drain grease from fried food. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped onions, cooked chicken, raw chicken, prepped vegetables, raw and cooked shrimp. **Warning**
- Basic - Stored food not covered in walk-in freezer. Pans of raw chicken. **Warning**
- Basic - Working containers of food removed from original container not identified by common name throughout the establishment. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed no sanitizer being used by employees washing items in the 3 compartment sink. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Observed cooked chicken wings left out in the kitchen at 92-95°. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked eggrolls left out in the kitchen at 72° **Warning**
- High Priority - Raw animal food stored over cooked food. Observed raw shell eggs stored over cooked chicken and shrimp in the walk-in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shell eggs over bean sprouts in a reach-in cooler on the cook's line **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employees wash hands in the 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. The rear hand sink is blocked by sauce pails. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed numerous items stored in the rear hand sink. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Observed a regular 3" paint brush being used for basting food. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork in the walk-in freezer. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **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. **Warning**
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5/30/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Throughout.
- Basic - Case/container/bag of food stored on floor in kitchen. Box of raw chicken under three compartment sink, buckets of sauces, rice, salt.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Frozen meats.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Missing drain plug at dumpster.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Throughout.
- High Priority - Raw animal food stored over cooked food. Raw shell eggs and raw beef over cooked chicken in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by buckets of sauces.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area. Sugar and cornstarch.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Produce, raw shrimp, and raw beef on walk in cooler floor.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer.
- 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. Throughout.
- Basic - Paper towel used as liner for food container.
- Basic - Reuse of single-service articles. Bottle cut in half used to dispense fried rice.
- Basic - Single-service articles not stored inverted or protected from contamination. Food containers at cook line.
- Basic - Stored food not covered in walk-in cooler. Cooked pork
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Throughout.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked shrimp. Raw fish over cooked pork.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils, pan, sauce.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Boneless spare ribs.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowls used for scooping prepped vegetables and cooked meat. Plastic take-out containers used for seasonings and sauces.
- Basic - Case/container/bag of food stored on floor in kitchen. Chicken under the 3 compartment sink. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of Onions, prepped vegetables, raw shrimp in the walkin cooler. Shrimp and fish in the walkin freezer.
- Basic - Dumpster overflowing garbage.
- Basic - Food stored on the floor in the kitchen not covered. Chicken
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food in the walkin freezer.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Flounder **Corrected On-Site**
- Basic - Reuse of single-use cans for scooping rice.
- Basic - Stored food not covered in walk-in cooler. Prepped vegetables, raw chicken, cooked shrimp, cooked wontons, raw shrimp.
- Basic - Stored food not covered in walk-in freezer. 11 trays of chicken.
- Basic - Uncovered food stored near sink exposed to splash. Raw chicken and flounder under the 3 compartment sink thawing. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken, crab rangoons, eggrolls.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 57° on the cooks line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken on the floor under the 3 compartment sink. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken ing over raw shrimp
- High Priority - Stop Sale issued due to adulteration of food product. Cooked battered chicken was put into a raw chicken box.
- Intermediate - Cold holding equipment incapable of 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. Cooks line Bain Marie cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken and pork in the walkin freezer.
- 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. Glass door reachin cooler near the front counter.
- 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, cooked wontons, battered fried chicken pieces.
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6/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelf for the in counter rice cooker on the cooks line.
- Critical - Observed cloth used as a food-contact surface. Soiled wet wiping cloth laying ontop of raw chicken . Corrected On Site.
- Critical - Observed employee improperly washing hands. Observed another employee wash their gloves with no soap
- Critical - Observed employee wash hands with no soap in the 3 compartment sink. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Observed a second employee wash their gloves/hands with no soap.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. employee washind aa sheet pan in the middle compartment of the 3 compartment sink Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed employee wash hands in the 3 compartment sink . Corrected On Site.
- Critical - Observed food stored on floor. Frozen meat in the walkin freezer. Corrected On Site.
- Critical - Observed food stored on floor. Raw shrimp in the walkin cooler. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. Boxes outside of the dumpster area are not properly disposed.
- 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. plastic bowls used to scoop flour, rice and starches. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowls used to scoop sugars and sauces. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit next to the rice cooker on the cooks line. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs stored above cooked shrimp in the walkin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw meat stored above prepped vegetables in the walkin cooler. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing caans to storee other food. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Spray bottle under the 3 compartment sink with liquid in it. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked ribs and pork in the walkin cooler.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Cooked cooling wontons are cooling about 12 inches away from 2 soiled mops. Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. Observed employee try to wash a bus tub in the middle compartment of the 3 compartment sink when their is chicken in the 2 outside compartments.
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10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
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