- Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to scoop rice without a handle.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed several utensils stored hanging of dirty/dusty ceiling rack.
- Basic - Employees with no hair restraint while engaging in food preparation. At stove.
- Basic - Food debris/dust/soil residue on dry storage shelves. Observed the shelves holding dry storage soiled residue.
- Basic - Grease accumulated under cooking equipment. Observed grease under the stove area in the kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed fork and bowl use to serve rice in standing water at 77°F.
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At kitchen and DM area.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM chlorine strength on surface of dish was 0 ppm chlorine. The hose was clogged, after cleaning the machine was run again resulting in 50 ppm chlorine. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw beef on top of cut peppers at kitchen.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 compartment sink.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. On reach-in coolers and reach-in freezers.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Observed AC vents and ceiling tiles dusty in kitchen area over prep table and reach-in cooler.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Repeat Violation**
- Basic - Newspaper used as a food-contact surface. Observed newspaper covering washed broccoli in reach-in cooler. **Corrected On-Site** **Repeat Violation**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed food items stored in thank you bags in reach-in freezer. **Repeat Violation**
- Basic - Objectionable odor in establishment. Observed objectionable odor in women's restroom.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Faucet at three-compartment sink does not reach all compartments. Observed 2 separate faucets at 3 comp sink one for hot water and one for cold, neither reaches all compartments.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Across from cookline.
- Intermediate - Reach-in cooler shelves soiled with food debris. Across from cookline.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle without a label.
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/1/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for any 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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4/1/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in kitchen. Observed a bag of onions on kitchen floor. **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. Observed newspaper used to cover broccoli in RIC. **Corrected On-Site** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Observed the sides of the RIC with a build up of grease. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed thank you bags being used to store food in the reach-in cooler and reach-in freezer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet clothes by the cook line that were not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- 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. Observed cook cutting broccoli that was not for immediate use. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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1/29/2014 | Routine - Food | Warning Issued |
- Basic - Working containers of food removed from original container not identified by common name. Bulk white powder bins in back storage area across from water heater
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked chicken at 58 degrees in glass-doored reach-in cooler.
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8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell egg with right hand then directly handle cooked shrimp with right hand without removing gloves and washing hands inbetween tasks.
- Critical - Observed employees using same utensil to handle raw and cooked product. observed cookline employee use same large spoon to handle both raw shell egg and to handle cooked rice from large bin.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. observed employee handle cut brocolli with bare hands. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on new glove without washing hands directly before grabbing it.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee handle dirty food wares then directly handle clean food wares without washing hands inbetween tasks.
- Critical - Observed employee switch from working with raw food to clean food wares without washing hands. observed employee shelling raw shrimp then directly put away clean food wares without washing hands inbetween tasks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked rice sitting out at 84 degrees by rice cooker. operator states he cooked it at 8am. Corrected On Site.
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9/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. observed employee washing hands in 3 compartment sink.
- Critical - Observed raw animal food stored over ready-to-eat food. observed plate of raw fish sitting on top of brocolli, raw chicken stored over bottled soda, and multiple flats of raw shell eggs stored over produce in reach-in cooler at end of cookline next to chest freezer.
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6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed sauce cooked last night at 70 degrees. Corrected On Site. discard
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. observed employee put on gloves without washing hands first
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. observed cookline employee crack raw shell egg with gloved hand then immediately handle grill utensils and cooked rice and veggies without washing hands inbetween tasks
- Observed nonfood-grade containers used for food storage. observed newspaper used to cover cooked rice in reach-in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed more than two flats of raw shell eggs sitting out with no customers in establishment Corrected On Site. put excess into cooler
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. in dry storage room Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg rolls sitting out at cookline found at 62 degrees. Corrected On Site. moved to cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs on top of bananas and raw chicken over broccoli in metal reach-in cooler at end of cookline
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked ribs in glass-doored reach-in cooler across from steam table
- Critical. Observed employees using same utensil to handle multiple raw products. observed pair of tongs being used to grab both raw chicken and raw beef in cookline reach-in cooler top. Corrected On Site.
- Critical. Equipment food-contact surfaces and utensils not sanitized. observed cookline employee wash and rinse tongs in 3 compartment sink but not sanitizing or air-drying before returning utensils to cookline for use
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10/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 3/4 a flat of eggs sitting out with almost no customers in establishment. must keep in cold holding unit
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice sitting out for 5 hrs 'cooling'. Corrected On Site. put into cooler
- Critical. Observed raw animal food stored over cooked food. raw beef over cooked beef in glass-doored reach-in cooler closest to kitchen entrance. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. tongs used in raw chicken sitting with handle in raw chicken. on cookline in reach-in cooler
- Observed knife block in use to store knives. cookline
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over veggies in RIC at end of cookline
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook slicing onions with bare hands. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. employee rinsed out towel in handsink by rice steamer
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/1/2008 | Routine - Food | Warning Issued |
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