- Basic - Single-use plastic bag and cardboard boxes reused. For storage of food in reach in freezer units .
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.Used in walk in cooler .
- 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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08/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onion in kitchen and food containers in walk in cooler . **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front area.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone . **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- 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. Cornstarch
- Basic - Single-service articles not stored inverted or protected from contamination. Take out trays . **Corrected On-Site** **Repeat Violation**
- Basic - Single-use plastic bag and cardboard boxes reused. For storage of food in reach in freezer units .
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.Used in walk in cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts - temp 81°f, noodles 79°f , garlic and oil 79°f, cornstarch mixture 97°f stored on counter top area . DISCARDED. Raw beef - temp 89°f . PLACED IN WALKIN COOLER**Repeat Violation**
- 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 and the time removed from temperature control cannot be determined. See stop sale. General Tso chicken **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over vegetables and noodles . **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Ambient temp 68°f .DISCARDED.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - No soap provided at handwash sink. Kitchen
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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, general Tso chicken **Repeat Violation**
- 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. Dated 5/20/2010
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6/3/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in freezer .
- Basic - Case/container/bag of food stored on floor in kitchen and walkin cooler . Chicken and other food products .
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs in chicken .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in walkin cooler .
- Basic - Single-service articles not stored inverted or protected from contamination. Trays **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid - Ant spray
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 69°f, cornstarch mixture 83°f , noodles 63°f **Repeat Violation**
- 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 and the time removed from temperature control cannot be determined. See stop sale. General Tso chicken . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken stored behind raw beef . **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by container of rice and tray. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
- 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, chicken , pork **Repeat Violation**
- 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. Dated 5/ 2010
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of various sauces, boxes of meat.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and keys
- Basic - Food debris accumulated on kitchen floor. At cookline
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Single-use plastic bag reused. Used for storing meats in walkin cooler.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
- Basic - Stored food not covered in walk-in cooler.Containers of meat, vegetables
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Chicken broth
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Temp - 84°f **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch -temp 92°f **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked noodles.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Shelves have buildup of rust deposit.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near triple sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Near triple sink and cooker. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. General Tso chicken .
- Intermediate - Nonfood-grade basting brush used in food.
- 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, pork. **Repeat Violation**
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Bowl used as scoop in flour.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No handwashing sign provided at a handsink used by food employees. Hand wash sink by three compartment sink.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Can of bamboo shoots on kitchen floor. Chicken on walk-in cooler floor.
- Observed gaskets with slimy/mold-like build-up. Reach-in coolers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed multiple beverage containers on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used for food storage. To-go bags reused to store multiple potentially hazardous foods in all cooling units throughout kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles at 46 degrees F on prep table. Employee moved food to walk-in cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Rice and chicken.
- Critical - Observed potentially hazardous food thawed in standing water. Chicken in triple sink. **Corrected On-Site**
- Observed reuse of single-service articles. Raw chicken box tops reused to store egg rolls.
- Critical - Observed uncovered food in holding unit/dry storage area. Multiple potentially hazardous foods in walk-in cooler.
- Critical - Raw animal food not properly separated from ready-to-eat food. Raw shell eggs over ready to eat foods in walk-in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken, pork, shrimp, and egg rolls in both walk-in and reach-in coolers.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Chicken 87F.
- Critical - Hand wash sink lacking proper hand drying provisions. Back hand sink.
- Critical - Hand wash sink not accessible for employee use at all times. Storage area.
- Critical - Hand washing cleanser lacking at hand washing lavatory. Back and front hand sinks.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Hanging on equipment handle.
- Critical - Multiple ready-to-eat, potentially hazardous foods prepared on site and held more than 24 hours with not properly date marked. Cooked chicken, shrimp, pork, egg rolls, etc.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler shelves.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on walk in floor. Under shelves.
- Critical - Observed food stored on floor. Oil and soy sauce in kitchen area.
- Observed gaskets with slimy/mold-like build-up. Walk-in cooler and reach in coolers.
- Critical - Observed hand wash sink used for purposes other than hand washing. Used as a dump sink.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods in chest freezer, walk in and reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 84 degrees F by cook line.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Near dish wash sink.
- Observed nonfood-grade containers used for food storage. Pork in bucket in walk-in cooler. Take out bags used for food storage.
- Critical - Observed paper used as a food-contact surface. Fried foods draining on paper.
- Critical - Observed potentially hazardous food thawed in standing water. Chicken in 3 compartment sink.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over vegetables. Raw shell eggs voer sauces and raw shrimp inside bean sprouts container in walk in cooler.
- Observed reuse of single-service articles. Cut jug used as scoop.
- Observed single-use containers (boxes) reused for the storage of food. Broccoli, chicken and beef.
- Critical - Observed toxic item stored over food in storage area. Cement stored above powdered food products.
- Critical - Observed uncovered food in holding unti/dry storage area. Flour in kitchen and multiple potentially hazardous foods in walk in cooler.
- Critical - Observed unnecessary persons in the food preparation, food storage, or warewashing area. Children walked through the kitchen during this inspection.
- Critical - Observed waste receptacle not provided in unisex restroom.
- Critical - Potentially hazardous food not held at 135 degrees Fahrneheit or above. Noodles 73F and rice 107F.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Front unisex restroom. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Back handwash sink.
- Critical - Handwash sink not accessible for employee use at all times. Both used as storage shelves. Corrected On Site. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Cleavers stored in crevice between make table and prep table. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters. Repeat Violation.
- Critical - Observed food stored on floor. In walk-in cooler. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Bulk food containers.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over celery and raw shell eggs over sauces in walk-in cooler.
- Observed residue build-up on nonfood-contact surface. Old dirty cardboard lining table bottom.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's/ unisex bathroom.
- Critical - Handwash sink not accessible for employee use at all times. Pail and utensils inside hand sink in dishwashing area .
- Critical - Handwash sink not accessible for employee use at all times. Pot lid sitting on hand sink in the kitchen area . Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed build-up of grease on hood filters .
- Observed cardboard boxes outside by the back door .
- Critical - Observed container of medicine improperly stored in food prep area . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed oil cartons stored on floor.
- Critical - Observed uncovered food in holding unit/dry storage area. Sauce below the make/prep table not covered .
- Critical - Observed uncovered food/chicken inside the walk in cooler .
- Critical - Observed unlabeled spray bottle kitchen area .
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice in bowl at 120 F. Corrected On Site.
- Critical - Working containers of flour removed from original container not identified by common name.
- Critical - Working containers of starch and MSG removed from original container not identified by common name.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient inside reach in cooler @ 46-47 F . Corrected On Site.
- Critical - Covered waste receptacle not provided in women's/unisex bathroom.
- Equipment or utensils not designed or constructed in a durable manner. Flour contaner lid is broken .
- Critical - Hand wash sink lacking proper hand drying provisions. Dish washing area .
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dish washing area .
- Critical - Observed cooking oil stored on floor.
- Critical - Observed food stored on floor. Produce on walk in cooler floor .
- 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. Bowl used to scoop flour . Corrected On Site.
- 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.Bowl used to scoop starch . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pork, shrimp -beef inside reach in cooler @ 48 F-50 F . Corrected On Site.
- Critical - Observed uncovered chicken inside the walk in cooler .
- Critical - Observed uncovered rice in the kitchen .
- Critical - Observed uncovered sauce inside the walk in cooler .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Starch container not identified . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.Flour container not labeled . Corrected On Site.
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6/17/2011 | 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. Egg rolls not date marked .
- Critical. Working containers of food removed from original container not identified by common name. Flour and starch containers not labeled .
- Critical. Observed food stored on floor. Buckets of soya suace on walk in cooler floor .
- Critical. Observed food stored on floor. Cooking oil stored on kitchen floor .
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken and pork inside the walk in not covered .
- 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. Bowl used to scoop flour .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage. Shopping bags used for food storage inside the freezer .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris inside the reach in freezer .
- Critical. Handwash sink not accessible for employee use at all times.Containers stored in the hand sink in dish washing area .
- Critical. Covered waste receptacle not provided in women's/unisex bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Dish washing area .
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. 3 bamboo shoot cans badly dented . May be returned for credit .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Breaded chicken not date marked - walk in cooler .
- Critical. Working containers of food removed from original container not identified by common name. Sugar container in prep area no identified /labeled .
- Critical. Observed food stored on floor. Cartons of cooking oil on storage room floor .
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken and sauces inside the walk in cooler not covered .
- Critical. Observed scoop buried in flour .
- 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. Bowl used to scoop flour .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Equipment or utensils not designed or constructed in a durable manner. Cut milk jug usEd as scoop for vegetables .
- Observed nonfood-grade containers used for food storage. Plastic shopping bags used to store food .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. Utensils washed in hand sink by the triple sink .
- Critical. Handwashing cleanser lacking at handwashing lavatory. Kitchen area .
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on outside of the flour container .
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1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls inside reach in coole not date marked .
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls , breaded chicken inside walk in not date marked .
- Critical. Working containers of food removed from original container not identified by common name. Sugar/flour containers not labeled .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice on cookline holding at 63 F . Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Meat thawing on prep table . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken /egg rolls inside the walk in cooler not covered .
- 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. Bowls used to scoop sugar .
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed nonfood-grade drill/blender in use in the kitchen .
- Observed residue build-up on outside of the flour container .
- Observed build-up of food debris, insidE the reach in freezer .
- Critical. Handwash sink not accessible for employee use at all times. Blocked by soda boxes , triple sink area .
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Food employee training expired . This violation must be corrected by : 1/13/10.
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11/13/2009 | Routine - Food | Warning Issued |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/24/2008 | Routine - Food | Inspection Completed - No Further Action |
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