- Basic - Bowl or other container with no handle used to dispense food. Bowl in pork fried rice. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Light shield damaged/in disrepair. Over cook line.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over egg rolls reach in next to cook line. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm , **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Side of fryer and can opener base.
- Basic - Build-up of grease on nonfood-contact surface. On support for hood and shelf next to cook line.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Sides of cooler at soup station.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shipping plastic wrap not removed from in use equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-use number 10 cans. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris. At microwave.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At cook line.
- 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. Sugar at cook line storage container. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Ground pork over RTE dates and nuts.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- 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. Owner filled out new certificate for cook, will review book with PIC. **Corrected On-Site**
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4/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. End of cookline on lid used for table.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Also in walk in cooler. **Repeat Violation**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Cook line and kitchen.
- Basic - Floors not constructed to be easily cleanable. Covered with card board and tile at cook line.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-use number 10 cans.
- Basic - Stored food not covered in reach in freezer. Ribs, won tons.
- Basic - Wall soiled with accumulated food debris.at south end of cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken breasts at 95° at cook line. PIC cooler! corrective action taken.
- High Priority - Raw animal food stored in top portion of make table behind ready-to-eat food in top portion of make. Pooled eggs behind cut veggies. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Pork over cut veggies . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over shrimp. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At cook line.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of fryer.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over won ton wraps and sauce.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Raw chicken over cooked pork.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Cookline.
- Basic - Floors not constructed to be easily cleanable. Covered with cardboard. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Eggs behind won tons , top of make table. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over chicken, walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Also still covered with plastic wrap . **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. mats and cardboard covering.
- Critical - No conspicuously located thermometer in holding unit. reachin cooler .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves and crates near floor.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs behind wontons , top of reachin . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. under wrapping that is still in still in place
- Observed residue build-up on nonfood-contact surface. exterior of equipment at cookline
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Cans w/oil and sauces at cookline .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls , wontons ,cooked meats and PHFOODS in walkin and reachin coolers.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of reachin and equipment at cookline .
- 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. eggs at cookline,85 degrees, PIC cooked. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef on seafood in reachin freezer . Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. storage area, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. chicken wings at cookline at 107 moved to freezer . Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. 3 comp sink not set up.
- Critical - No cleaning agent provided in first compartment of sink.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washing without sink set up.
- Critical - Observed food being cooled by nonapproved method. chicken wings at 107 at cookline, cooling at room temperature , PIC put in shallow pan and into reachin freezer . Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs behind wontons top make table , Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. black beans at 78 at cookline ,moved to reachin cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment. knives at cookline, Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta meats and all phfoods in walkin .
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed food being cooled by nonapproved method. rice covered while cooling, walkin , Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken behiind beef top of make table ,cookline, Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs over vegies in top of make table, Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp, Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over seafood ,reachin freezer .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice on counter at 102, moved to walkin , Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2010 | 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. cooked meats, rice , cream cheese in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 101 and egg rolls on counter at 77 degrees, moved to reachin cooler. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. cooling covered in walkin cooler, in temperature .
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef and chicken behind vegies top make table cookline. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. pork over noodles reachin freezer .
- Critical. Observed prepped food stored in perforated pans in walkin.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponge on cookline
- Equipment or utensils not designed or constructed in a durable manner. bowls no handles, salt and soy sauce
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. torn tin foil as a shelve cover
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. small reachin at cookline
- Observed single-service articles stored without protection from contamination. to go containers Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/2/2010.
- 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. Pro This violation must be corrected by : 11/2/2010.
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9/1/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- 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
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Toxic items labeled and used properly
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4/15/2010 | Food-Licensing Inspection | Assigned to Inspector |
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