- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Grease accumulated under cooking equipment.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition. Cutting board
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in kitchen.
- 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.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No cleaning agent provided in wash compartment of sink.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- 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.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In freezer
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Water leaking from faucet/faucet handle. Three compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.
- High Priority - Toxic substance/chemical improperly stored. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. **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.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - First aid supplies improperly stored.
- Critical - No conspicuously located thermometer in holding unit.
- Observed attached equipment soiled with accumulated grease. HOOD SYSTEM
- Critical - Observed encrusted, soiled material on slicer.
- 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 food stored on floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. WALLS
- Observed single-service articles stored without protection from contamination. CUPS
- Critical - Observed soiled reach-in cooler gaskets.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Observed unnecessary items on the premise.
- Critical - Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area.
- Plumbing system in disrepair. MOP SINK
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.mop sink
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.chest typ freezer rap in cardboard
- Observed employee with no hair restraint.
- Critical - Observed employee with open sores/cuts/burns handling food. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Critical - Observed food stored in a prohibited area.noodles,fortune cookies,single service items
- Observed hole in ceiling.kiTCHEN AREA
- Observed reuse of single-service articles.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service articles improperly stored.under sink in front
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item improperly stored.next to single service items
- Observed utensils stored in crevices between equipment.
- Plumbing system in disrepair.mop sink
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.rice 72 and soup 118
- Critical - Working containers of food removed from original container not identified by common name.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.ServSafe
- Equipment compartment not equipped to properly drain accumulation of moisture.Reach in cooler
- Faucet/handle missing at plumbing fixture.Warewashing sink
- Food-contact surface not smooth and easily cleanable.Bamboo cutting board
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed ripped/worn cardboard used as shelf cover.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Vegetable roll uncovered by screened backdoor
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Equipment or utensils not designed or constructed in a durable manner.Wooden brush used to clean wok
- Observed nonfood-grade bags used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Plumbing system in disrepair.Mopsink faucet
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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1/14/2011 | 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. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Cooked chicken
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked rice
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Next to handsink
- Critical. Observed cloth used as a food-contact surface.
- Condenser unit not properly drainning into a hose separated from food storage area.
- Observed ripped/worn cardboard used as shelf cover.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed objectionable odors in bathroom.Mens restroom
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner. SHELF RUSTED
- Observed leaking pipe at plumbing fixture.
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed employee with ineffective hair restraint.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. RACKS
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed hole in ceiling.
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7/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/23/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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