- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line. **Corrected On-Site** **Repeat Violation**
- Basic - In-use rice scoop/spoon stored on soap dispenser. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken and beef in sink. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg rolls in kitchen for one hour at 89°. PIC translated to employee and put in walk in cooler. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over cut and clean cabbage in walk in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near back door. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Near back door. **Corrected On-Site**
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07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface. Shelfs at 3 comp sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 64° at cook line, PIC put in reach in cooler. Corrective action taken.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee washed hands. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **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. Cooked pork, won tons and egg rolls.
- 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. Operation had blank certificates and manager filled in for one employee with expired certificate. **Corrected On-Site**
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Liner for rice cooker.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood used to support sharpening stone.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Discussed with PIC . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fried chicken at cook line at 76°. PIC put on sheet pan in reach in freezer. 43° in 30 minutes . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shrimp and pork over cut veggies. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles in walk in at 73° covered and cooling. PIC unwrapped. Corrective action taken.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork at 110° in bus tubs in kitchen. PIC put on sheet pans in walk in cooler. Corrective action taken.
- 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.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Raw animal food stored above cleaned onions produce. Walk in cooler. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Shelve at 3 comp sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Chicken chunks at 93 degrees at counter, PIC put in reachin freezer on flat pan. 42 degrees in 40 minutes . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. back kitchen rice cooker in sink, Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. CHLORINE STRIPS
- Critical - Observed handwash sink used for purposes other than handwashing. bag of peas in sink, Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over onions walkin , Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice at 105 degrees, PIC cooked to 167 degrees. Corrected On Site.
- Critical - food not properly protected from contamination. snap peas at front counter , Corrected On Site.
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing paper towels in food preparation room or area. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. buckets blocking, Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. rice scoop at cookline, Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine strips.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee put on glove, Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken on counter at 51 degrees, put in walkin cooler, 43 degrees in 45 minutes. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef behind shrimp top make table, Corrected On Site.
- Observed reuse of single-service articles. used for rice.
- Observed ripped/worn cardboard used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. RICE STEAMER IN SINK BACK KITCHEN * 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. EMPLOYEE COTTING BAMBOO SHOOTS * PUT ON GLOVE * Corrected On Site.
- Observed employee with no hair restraint. 2 EMPLOYEES AT COOKLINE Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. BUS TUBS OF MEAT UNDER SINK* Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW BEEF BEHIND SNOW PEAS TOP OF MAKE TABLE * Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. GROUND PORK OVER COOKED CHICKEN WALKIN Corrected On Site.
- Observed nonfood-grade containers used for food storage. TO GO BAGS
- Observed reuse of single-service articles. REUSE OF CANS Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 1000+
- Observed utensils stored in crevices between equipment. KNIVE AT COOKLINE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LARGE BOWL OF FRIED CHICKEN AT 85 DEGREES * MOVED TO WALKIN * Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LARGE BOWL OF RICE AT COOKLINE AT 96 DEGREES * PUT IN WALKIN * Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED CHICKEN *SHRIMP *PASTA*PORK AND NUMEROUS ITEMS IN WALKIN COOLER
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Identity of food or food product misrepresented. *** Sign in window states CRAB STICKS $1.35 , asked PIC she stated its imitation crab meat. When I stated it had to be spelled KRAB , she stated it was real crab meat. I asked to see the real crab . They did not have any on the premises . ***
- Critical - Identity of food or food product misrepresented. MSG at cookline marked for personal use, no MSG on menu, PIC moved off cookline to storage area. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. fork for rice behind gas pipe, Corrected On Site.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. to go bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs on counter at 85 degrees.put on reachin , Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork over cut vegies in walkin cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over seafood in reachin freezer .
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler
- Observed utensils stored in crevices between equipment. knive in crevice at cookline Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice in big bowl at 105, put in walkin cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all items phfoods in walkin cooler
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5/10/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Approved source
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service articles not re-used
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Critical. Electrical wiring - adequate, good repair
- Critical. Employee training validation
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9/27/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Foods properly cooled
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Other conditions sanitary and safe operation
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6/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- 31-09-1 Handwash sink not accessible for employee use BLOCKED BY BOWL OF RICE
- 03d-01-1 Observed food being cooled by unapproved method BOWL OF RICE AND FRIED PORK
- 08a-29-1 Observed uncovered foods in holding unit WALK IN
- 23-03-1 Observed buildup of grease on non food contact surface ALL HOODS
- 26-01-1 Observed reuse of s/s articles EGG CRATES USED AS BASE FOR RICE COLLANDOR CONTAINER
- 38-10-1 Light not functioning UNDER HOOD
- 08a-23-1 Observed improper vertical seperation raw over RTE RAW CHICKEN OVER CUT ONIONS
- 53b-01-1 No foodservice training provided
- 13-03-1 Observed employee with no hair restraint
- 10-01-1 In use utensil in potentially hazardous food stored with handle in food CUP USED TO SCOOP RICE AND FLOUR
- 17-07-1 No chemical test kit provided NO KIT PROVIDED
- 24-10-1 Observed utensils stored in crevices between equipment KNIVES ON PREP COOK LINE
- 25-01-1 Observed s/s articles dispensed in a manner that allows for contamination PLASTICWARE IN BIN ON COUNTER
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12/18/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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12/18/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RIBS WALKIN
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHELL EGGS ON PREP TABLE AT 80 DEGREES F
- Critical. Observed food being cooled by nonapproved method. BOWL OF RICE AT 124 DEGREES F ON PREP TABLE Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. RICE
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. REACHIN RAW CHICKEN WINGS OVER COOKED SWEET & SOUR CHICKEN
- Critical. Observed uncovered food in holding unit/dry storage area. WALKIN
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. CUP USED AS SCOOP IN RICE
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 COMPARTMENT SINK
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. HOOD FI greater than TERS
- Observed utensils stored in crevices between equipment. KNIVES IN SIDE OF BAIN MARIE
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. PLASTICWARE IN BIN ON COUNTER
- Observed reuse of single-service articles. EGG GRATES USED AS BASE FOR RICE COLLANDOR CONTAINER
- Critical. Handwash sink not accessible for employee use at all times. BBLOCKED BY BOWL OF RICE
- Light not functioning. UNDER HOOD
- Critical. No professional hygiene and/or foodborne illness training provided.
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9/29/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/23/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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