- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premises Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs held at room temperature internal temperature was 85F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. twocoolers are broken and need repaired , no food in them during inspection . Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken stored over noodles in walkincooler . Repeat Violation.
- Critical. Observed food stored on floor. Box of onions in walkincooler Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken wings and vegetables in walkincooler Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Handle missing from ice scoop.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle touching product in white sugar bin under prep table in kitchen Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed tasks and went back to handling clean ytensils without washing hands and putting on gloves Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. On lids for containers in walkincooler . Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Tongs stored on old dirty greaselike substance covered cardboard .
- Observed reuse of single-service articles. Cardboard reused to hold tongs etc.
- Critical. Hot water not provided/shut off at employee hand wash sink. At handsink by backdoor .
- Critical. Observed the presence of insects, rodents, or other pests. Ants on and in handsink by backdoor .
- Observed unnecessary items on the premise. Broken coolers that are not in use and haven't been for months. also cardboard boxes and wood items that manager says are no longer used stored in restaurant .
- No copy of latest inspection report. Repeat Violation.
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10/26/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marking on premesis . Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. White bins under prep table by handsink in back of kitchen . Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice at 120F held at room temperature, no time as public health control in place. Repeat Violation.
- Critical. No conspicuously located thermometers Repeat Violation.
- Critical. Observed potentially hazardous food thawed in an improper manner. Shrimp in kitchen on prep table thwed in standing water. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken over raw pork in walkincooler . Repeat Violation.
- Critical. Observed food stored on floor. Eggs in walkincooler . Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken , pork in walkincooler . Repeat Violation.
- Critical. Observed employees using same utensil to handle raw and cooked product. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In rice garbage bin in back of kitchen . Repeat Violation.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Employee touching raw foods then handling att utensils without washimg hands . Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touch shrimp with bare hands, did not wash or put on gloves. Repeat Violation.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoop in white bins under prep table by handsink in back of kitchen . Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw meat and then prepare ready to eat food. Repeat Violation.
- 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. Repeat Violation.
- Critical. Observed employee eating in a food preparation or other restricted area. Observed employee eating on cookline. Repeat Violation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Dishes washed without soap and sanitizer . Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed encrusted, soiled material on peeler on prep table in white basket . Repeat Violation.
- Unwrapped single-service utensils not presented so that only the handles are touched. Observed forks and spoons facing all directions in bin on hot hold unit. Repeat Violation.
- Observed reuse of single-service articles. Observed Cans from canned goods. reused to hold different food items Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. At handsink in kitchen . Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At handsink in kitchen . Repeat Violation.
- Wall not smooth and easily cleanable. Repeat Violation.
- Observed attached equipment soiled with accumulated greaselike substance. Hood over woks saturated with greastlike and soillike substances Repeat Violation.
- No copy of latest inspection report. Repeat Violation.
- Critical. Person in charge failed to insure proper handwashing by employees. Repeat Violation.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. Repeat Violation.
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7/20/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in cooler, no phf inside cooler not functioning Repeat Violation. on callback - 57 F ambient temperature of reachin cooler in cookline - also potentially hazardous food was present in cooler; 57 F for shrimp, 52 F for cooked pork; operator needs to ice pack PHFs in this unit or store food in functional walkin cooler.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop and ladel near cookline water temperature 83 degrees Farenheit Repeat Violation. on callback - water at 101 F, in-use utensils stored in this water container
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. plastic grocery style bag used for food storage, pork, washed vegetables walk-in cooler and shrimp reach-in freezer Repeat Violation. on callback - plastic grocery bags still in use to store food products.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. on cookline prep table Repeat Violation. on callback - wet wiping cloth on cutting board at reachin cooler, cookline
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. cookline Repeat Violation. on callback - no paper towels
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. cookline Repeat Violation. on callback - no handwashing cleanser present.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. accumulated grease under cookline equipment Repeat Violation. on callback - grease still accumulated on floor under cooking equipment
- Critical. Violation: 50-06-1 License expired within 30 days after expiration date. expired 12/1/2009 on callback - license still expired www.myfloridalicense.com/dbpr/hr or 850-487-1395
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2/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 52-91-1--upon reinspection for stipultion call back menu states "crab Rangoon" no real crabmeat on site, immitation crabmeat used, stored in reach-in freezer
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12/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. walk-in cooler Repeat Violation.
- Critical. Observed food offered in a way that misleads/misinforms the consumer. menu states "crab rangoon" establishment using immitation crab meat, Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken walk-in cooler Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. chicken, dumplings walk-in cooler Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach-in cooler, no phf inside cooler not functioning Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. reach-in freezer Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water. pasta three compartment sink Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken directly adjoining cooked chicken walk-in cooler Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef above cooked rte eggrolls walk-in cooler Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken above rte chicken reach-in freezer Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw beef above cooked chicken walk-in cooler Repeat Violation.
- Critical. Observed food stored on floor. vegetables walk-in cooler Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. cooked shrimp on top of bucket on floor with raw chicken above and to rhe left walk-in cooler Repeat Violation.
- Critical. Raw animal food not properly separated from ready-to-eat food. raw chicken above raw pork walk-in cooler Repeat Violation. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline rte vegetable and cooked meat Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop and ladel near cookline water temperature 83 degrees Farenheit Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. cookline raw prk to rte vegetables and cooked pork did not was hands or put on gloves Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. cook on cookline Repeat Violation.
- Observed nonfood-grade containers used for food storage. plastic grocery style bag used for food storage, pork, washed vegetables walk-in cooler and shrimp reach-in freezer Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. on cookline prep table Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. cookline Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cookline Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline Repeat Violation.
- Observed grease accumulated under cooking equipment. accumulated grease under cookline equipment Repeat Violation.
- Observed wall soiled with accumulated grease. cookline Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. grease build up with dripping grease above cookline Repeat Violation.
- Critical. Observed unlabeled spray bottle. blue liquid
- Critical. License expired within 30 days after expiration date. expired 12/1/2009
- Carbon dioxide/helium tanks not adequately secured.
- No plan review submitted and renovations in progress. No approved plans added buffet, moved beverage station, no hws Repeat Violation.
- No copy of latest inspection report.
- Critical. Identity of food or food product misrepresented. menu state "Crab Rangoon", establishment using frozen immitation crab sticks Repeat Violation.
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12/17/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 01B-13-1 Observed food offered in a way that misleads/misinforms the consumer. crab rangoon immitation crab meat at establishment in reach-in freezer. Upon reinspection 9/28/2009 observed establishment offering food in a way that misleads customers, crab rangoon on menu made with immitation crab meat, no real crab at establishment.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Upon reinspection 9/28/2009 observed rte food, chicken, pork stored in walk-in cooler not date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Upon reinspection observed food storage containers in walk-in cooler Not labled with common names, cooked rte meats.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler not functioning. no pnf inside. Upon reinspection 9/28/2009 reach-in cooler not working, no phf inside.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. reach-in cooler. Upon reinspection 9/28/2009 observed raw chicken stored directly adjoining rte cooked dumplings in walk-in cooler and raw uncovered chicken stored directly adjacent to a bottle of rte catsup laying on its side in reach-in prep cooler.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. reach-in cooler. Upon reinspection observed uncovered raw chicken stored horizontaly above uncovered rte wash green beans in walk-in coole .
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw shrimp above rte vegetable in reach-in cooler. Upon reinspection 9/28/2009 observed uncovered raw chicken stored on non-solid storage rack directly above uncovered rte washed green beans in walk-in cooler.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. uncooked rice. Upon reinspection 9/28/2009 observed a non-handled metal bowl inside uncooked rice container used to scoop uncooked non-rte rice.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon reinspection 9/28/2009 observed in use utensils stored in standing water less than 135 degrees Fahrenheit. ladle and three spoons used to dispense rice and soup stored in container of water on top of soup steam table with checked temperature of 94 degrees fahrenheit
- Violation: 13-03-1 Observed employee with no hair restraint. upon reinspection 9/28/2009 observed both employees at establishment that work in kitchen and food prep working with no hair restraints
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. plastic grocey style bags Upon reinspection 9/28/2009 observed non food grade container used for food storage, plastic grocery style bags used as food storage container in walk-in cooler, used to store cooked rte pork and cooked rte chicken.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. upon reinspection 9/28/2009 observed wet wiping cloth not stored in sanitizer solution between uses, wet wiping cloth on prep cooler cutting board under clean knife
- Critical. Violation: 22-19-1 Observed interior of microwave soiled. upon reinspection 9/28/2009 observed interior of microwave soiled with an accumulation of dried food debris on door, roof and side walls of microwave
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. upon reinspection 9/28/2009 observed no handwashing cleanser at hws in kitchen by back door
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. upon reinspection 9/28/2009 observed accumulation of grease under cooking equipment approximately 1/4 inch thik in places
- Violation: 37-06-1 Observed wall soiled with accumulated grease. upon reinspection 9/28/2009 observed walls behind cooking equipment soiled with accumulated grease, dripping down wall onto floor
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Upon reinspection 9/28/2009 observed hood with grease accumulated to the point of having gase dripping from hood, suppression partts and filters
- Violation: 51-16-1 No plan review submitted and renovations in progress. establishment added a buffet and built a wall in kitchen that has caused them to relocate coolers and prep table and has closed kitchen in to make room for buffet. Upon reinspection 9/28/2009 observed establishment made further changes to establishment, added buffet, moved beverage station, no hws\neat beverage station, moved front counter with register,
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. menu states "crab rangoon" establishment has immitation crab sticks in reach-in freezer upon reinspection 9/28/2009 observed menu stating "Crab Rangoon" establishment has frozen immitation cfab meat in freezer no real crab meat
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9/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Observed food offered in a way that misleads/misinforms the consumer. crab rangoon immitation crab meat at establishment in reach-in freezer
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. at ambient temperatures in kitchen at 90 degrees F Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut watermellon buffet line 59 degrees F Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in coole not functioning. no pnf inside
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. reach-in cooler
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. reach-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp above rte vegetable in reach-in cooler
- Critical. Observed raw animal food stored over cooked food. raw chicken above cooke frozen meat in reach-in freezer
- Critical. No monitoring of buffet/salad bar by employee trained in safe operating procedures. both employees in kitchen cooking
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of handle that is not above product used to dispense ready-to-eat food. cooked rice
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. rte vegetables
- 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. uncooked rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- 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.
- Critical. Observed employee personal belongings stored in prohibited area. suitcases, clothes stored in and on food prep areas and food contact surfaces
- Observed employee with no hair restraint.
- Observed equipment in poor repair. ice scoop soiled and broken
- Observed nonfood-grade containers used for food storage. plastic grocey style bags
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under prep table
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Handwash sink not accessible for employee use at all times. ha dirty socks, knife and can inside
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed live flies in kitchen.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No plan review submitted and renovations in progress. establishment added a buffet and built a wall in kitchen that has caused them to relocate coolers and prep table and has closed kitchen in to make room for buffet
- Critical. Identity of food or food product misrepresented. menu states "crab rangoon" establishment has immitation crab sticks in reach-in freezer
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7/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
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