- Basic - Case/container/bag of food stored on floor in dry storage area. Oil **Repeat Violation**
- 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. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 45 f in reach in cooler
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw king fish over cooked chicken **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By three compartment sink **Corrected On-Site**
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bag of cabbage **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. All meats and pasta, opened tofu
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.cook rolling egg rolls
- Basic - Food stored on floor.oil,vinegar
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.corn starch mix at 85 f As per operator just prepared
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. CHAU HUYNH CERTIFICATE EXPIRED 12/19/12
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit, refrigerator side, kitchen area.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, clean and sanitized glasses were stored under handwashing sink by cooksline .
- Observed employee with no hair restraint, cook.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue, kitchen area
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, aggrolls and chicken inside reach in cooler .
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for sanitizer bucket - over 200ppm. Corrected On Site. Water added - 50ppm.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean food containers not stored inverted - on top of equipment. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Extraction hood filters. Repeat Violation.
- 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 container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 70F at cookline - recommend using time as PHC - procedure provided and filled in. Corn starch 70F - 3.5 hours ambient cooling [for use for next day]. Cooled to below 40F within 20 minutes - corrected on-site.
- Observed residue build-up on nonfood-contact surface. Air vent - excessive dust build-up - hallway - above dry goods/cans storage.
- Critical - One current certificate provided. Training for Dat Nguyen expired 2011.
- Critical - Working containers of food removed from original container not identified by common name. Baking powder container. Corrected On Site.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of grease on nonfood-contact surface. / hood filters.
- Observed gaskets with slimy/mold-like build-up. / 2 door reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / observed egg wash at 45F / product was iced.
- Critical - Outer openings not protected with self-closing doors. / exit door.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair./ 2 door reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ chicken 44f, shrimp 44f in cookline ric Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening./egg rolls
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Food-contact surface not smooth and easily cleanable.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Operator touched water chestnuts with hands .
- Observed build-up of grease on nonfood-contact surface. hood vents
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Cooking oil on floor
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. found bowl in rice bin.
- Observed nonfood-grade containers used for food storage. All blue container are not food grade.
- Observed reuse of single-service articles. Spoon being used in green onions. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, wontons on table not covered. Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on cooks line. Corrected On Site.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, White substance on cooks line could not be identifie.
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3/10/2011 | 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. cooked chicken in reach in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. egg roll in reach in freezer, flour in smoker.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water 120 degrees for soup and rice utensils.
- Observed single-service articles dispensed in a manner that allows for contamination. plasticware not arranged with handles facing one way.
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Raw animal food not properly separated from ready-to-eat food. raw beef next to cooked chicken and shrimp. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed single-service articles stored without protection from contamination. togo containers in storage not inverted.
- Observed reuse of single-service articles. opened cans of veggies used to hold broth in reach in freezer.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline hand sink.
- Ceiling tiles not smooth and easily cleanable. kitchen area.
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1/26/2010 | 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. cooked noodle, wonton.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil mix at spice cart. Repeat Violation. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw pork and chicken.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over eggroll reach in freezer.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef touch broccoli with bare hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils at soup and rice area. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Used for holding container of silverware.
- Observed cardboard box used as garbage container at cookline.
- Ceiling tiles not smooth and easily cleanable kitchen and warewashing area.
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8/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Call Back - Complied |
| No report available. | 10/21/2008 | Routine - Food | Administrative complaint recommended |
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