- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Gaskets with slimy/mold-like build-up. To the first reach in cooler closest the fryers on the cook line
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bell peppers 68 by the three compartment sink. **Corrected On-Site**
- 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. Tao chicken was placed at the make station but the time was not changed on the white board. Recommend using the actual time the food is placed in the prep area. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken raw in pan was set behind beef raw in pan when held in the open trip reach in cooler **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 51 3.5 hrs held in the storage reach in cooler by the fryers. The following corrective action was taken moved to the walk in freezer.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Two cooks washed their hands at the three compartment sink instead of a the hand wash sink. Recommend the staff review Food Safety is in your Hands DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **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. Pork, egg rolls etc in the walk in cooler
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap to rear door
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cooks are multi-tasking and failing to wash hands after handling raw meats, raw meat containers etc
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Started attending to the customers at the front counter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Yellow rice
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee not training, no record of training
- 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 fish, rice, beef and pork shall be dated when held from previous day or older
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. To the walk in cooler and the walk in freezer **Warning**
- Basic - Cutting board had a large hole thru the middle cut and is no longer cleanable, discarded **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Water accumulated in the interrupt of the reach in cooler in from to the wok **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. On the cook line **Warning**
- Basic - Soiled reach-in cooler gaskets. Unit closest the front counter **Warning**
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. No employee has washed their hands during the visit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 44. Poultry 44 in the prep reach in cooler in front of the wok **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Garlic n oil **Warning**
- 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. The garlic n oil was not tracked on the time board **Warning**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. The cook used the tongs from the raw chicken container to extract raw beef from its container **Warning**
- High Priority - Shell eggs held in the prep area maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs 70 left out in the prep area **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. The edges to the prep tables, the reach in coolers have food residue **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 6 employees, no Manager present **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. Egg rolls at the front counter reach in cooler. Egg rolls, pork, poultry, etc in the walk in cooler **Warning**
- 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. **Warning**
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7/15/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In the rice container **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cloth used as a food-contact surface. An apron in contact with cooked yellow rice
- Basic - Food stored in a prohibited area. Cooked foods stored on top of egg cartons **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Flour, corn starch etc
- Basic - Hole in wall. Bathroom wall
- Basic - Nonfood-grade bags used in direct contact with food. In contact with lobsters
- Basic - Nonfood-grade garbage bags used in direct contact to store food. In contact with fish
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Using metal trash can for storage of uncooked rice
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 72. Items to be added to the TPHC form
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Tao chicken 78 by the WIF. Item moved into in the walk in cooler
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 37-07-1 Observed wall soiled with accumulated dust. rear prep area
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8/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The prep reach in cooler on the cookline
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler on the cookline
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Critical - Observed egg cartons used as a food-contact surface, with perforated containers throughout the establishment Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. owner operator Repeat Violation.
- Critical - Observed food stored on floor. in the walk in freezer Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 44, wonton 44, chicken 44, egg rolls 44 f degrees in the storage reach in cooler on the cookline Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 44, poultry 46, pork 49 f degrees in the prep reach in cooler on the cookline Repeat Violation.
- Observed residue build-up on nonfood-contact surface. both handles to the walk in freezer and cooler
- Critical - Observed the use of an unclean thermometer. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. dry storage bags, flour, corn starch etc
- Observed wall soiled with accumulated dust. rear prep area
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. sitting on the storage reach in cooler on the cookline
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. poultry 57 since 11 am. moved to the walk in freezer
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8/1/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/-3 degrees Fahrenheit. poultry wings 44, poultry popcorn 45, egg rolls 45 f degrees in the storage reach in cooler on the cookline.
- Establishment did not report seating change that affects the license fee. Clean indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 8 seats operating with 12 seats. Provided HR form 5021-103. Approval from local Authorities is required when increasing seating capacity.
- 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. All certificates are blank employee not trained
- Critical - No thermometer provided to measure temperature of food product. 0 to 200 f degrees or intented range.
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard is missing at the hand sink by the three compartment sink.
- Critical - Observed employee improperly washing hands. Owner/operator sprinkled water on hands x2.
- Observed employee with no hair restraint. Cooks Corrected on Site.
- Observed food debris accumulated on kitchen floor. behind the cooking equipment.
- Critical - Observed food stored on floor. peas and carrots on the floor of the walk in freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Smoker on the cookline.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in the sugar container.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. A broken thermometer in the storage reach in cooler on the cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 46 f degrees left on the cookline. Provided HR form 5022 090. Chinese version.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Poultry non commercially wrapped in the walk in freezer stored over beef and fish. Provided HR form 5030.098
- Observed single-use containers (boxes and/or cans) reused for the storage of food. egg carton liners in use. Discontinue use of egg carton.
- Critical - Working containers of food removed from original container not identified by common name. sugar container.
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1/31/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. H.w.s next to three compartment sink.
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex employees bathroom. Repeat Violation.
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex restroom.
- Critical - No conspicuously located thermometer in holding unit. Thermometer broken.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood between hws and rice cooker. Repeat Violation.
- Observed a nonfood-grade dewalt drill used for mixing.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottles of water in variuos locations throughout kitchen.
- Observed attached equipment soiled with accumulated dust. Fan covers in walk-in cooler. Repeat Violation.
- Critical - Observed container of medicine improperly stored.Medicine stored on food storage shelf.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing bracelet while prepiaring foods.
- Critical - Observed food stored on floor. Plastic Buckets in WIC. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Front reach-in cooler. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Prep unit Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in walk-in cooler. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Egg rolls and cut brocolli in walk-in cooler. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All foods in walk-in cooler.
- Critical - Vacuum breaker mising at hose bibb. Over hot well. Repeat Violation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Bowl with no handle used to scoop vegetables..
- Critical - Covered waste receptacle not provided in employee bathroom.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Entire cook line
- Critical - Hot water not provided/shut off at employee hand wash sink. Employee bathroom
- In-use knife stored in crevice between prep table and reach-in cooler.
- Missing drain plug at dumpster.
- Critical - No handwashing sign provided at a handsink used by food employees - by front counter.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood between hand sink and rice cooker.
- Critical - Observed colander of cooked chicken stored on empty egg crate.
- Observed attached equipment soiled with mold like substance. WIC fan.
- Critical - Observed cloth used to cover rice.
- Critical - Observed employee mop floor and then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employee with no hair restraint. Cook
- Observed food debris/grease accumulated under/behind BBQ oven
- Critical - Observed food stored on floor. Buckets in WIC
- Observed gaskets with slimy/mold-like build-up.
- Observed nonfood-grade bags and containers used for food storage. Grocery bags and Roughneck containers
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Flour and water mixture
- Critical - Observed raw animal food stored over ready-to-eat food. Raw meat over vegetables and next to cooked meat in WIC. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in WIF. Raw chicken in container with raw meat and tray of raw chicken over raw meat - none packaged.
- Critical - Observed toxic item improperly stored. Stored next to ss items under front counter. Corrected On Site.
- Critical - Observed uncovered food in WIC. Peeled and chopped vegetables.
- Critical - Observed uncovered food in holding unit/dry storage area. Flour, cornstarch
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Baby corn removed from can 4.5 hours ago - 44F.
- Critical - Raw animal food not properly separated from ready-to-eat food. Raw shrimp behind ready-to-eat food in cook line prep cooler. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Over hot well.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-04-1 Observed unwashed fruits/vegetables stored with other ready-to-eat food. veggie over drinks & cook rte in wic
- Critical. Violation: 08A-28-1 Observed food stored on floor. in wic & wi freezer
- 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. dry bulk
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. non food grade plastic used for dry bulk stoage
- Violation: 37-06-1 Observed wall soiled with accumulated grease. grease; filters
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7/9/2010 | 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. noodles rk chicken; , egg rolls dumplings @ wic
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken; in rackk @ 112 degrees;
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. @ 112 after one hour chicken; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. veggie over drinks & cook rte in wic
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken; , beef over rte veggie in ric @ line
- Critical. Observed food stored on floor. in wic & wi freezer
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. cutting; portioning raw meats with bare hands
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook touuching cook chicken; with bare hands
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook @ grill using bare hands to portioning food
- 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. dry bulk
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner. paper bags holding cook chicken;
- Equipment or utensils not designed or constructed in a durable manner. non food grade plastic used for dry bulk stoage
- Critical. Handwash sink not accessible for employee use at all times.
- Observed wall soiled with accumulated grease. grease; filters
- Wet mop not hung to dry.
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7/7/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls & cook chicken; in wic not labeled or date marked
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles @ 67 dEgrees; Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. on table
- Critical. Observed raw animal food stored over cooked food. raw chicken; over onions & cook meat in wic
- Critical. Observed raw animal food stored over cooked food. raw shrimp over sauces in wic
- Critical. Observed food stored on floor. onions on flior
- Critical. Observed food stored on floor. fliur
- Critical. Observed uncovered food in holding unit/dry storage area. dRy bulk produts stored uncovered
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in misc dry produts
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. two sodas
- Food-contact surface not smooth and easily cleanable. dry bulk stored in non food grade plastic
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed attached equipment soiled with accumulated grease. dripping
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2009 | Routine - Food | Call Back - Complied |
- observed food on floor in wic
- observed use of single use articles tin cans fron food
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8/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. in walk in cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wings, gen tso chix,rice all on counter Repeat Violation.74 & 75 degrees f ; no time in lieu of temp plan available . Repeat Violation. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. all reach in coolers and walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. in freezer
- Critical. Observed food stored on floor. in wic
- Critical. Observed uncovered food in holding in freezer.
- In-use utensil not stored with handle above the top of food and the container.
- Food-contact surface not smooth and easily cleanable. non food grade, plastc bags & Buckets
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed reuse of single-service articles. tin cans from food
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed unnecessary items on the premise. ladder in middle of kitchen
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8/6/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 2/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/25/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/23/2008 | Routine - Food | Warning Issued |
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