- Basic - Cardboard used to line food-contact shelves. Walk-in cooler **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. cut cabbage 53° f next to make table on front line. Was cut 1 hour ago. Placed on ice. 45° f. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. Dicing onions for storage.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid ant and roach spray. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken over beef. **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 **Corrected On-Site** **Repeat Violation**
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used in soy sauce bucket.
- Basic - Cardboard used to line food-contact shelves. Walk-in cooler **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Newspaper lining shelf next to fryer used to line nonfood-contact shelves. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Raid ant and roach spray.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over beef.
- Intermediate - Employee filled bucket at handwash sink.
- 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.
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Shelves in walk-in cooler.
- Basic - Newspaper used to line nonfood-contact shelves. Next to fryers.
- Basic - Single-service articles not stored at least 6 inches above the floor. Case of cups at front counter. **Repeat Violation**
- Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic in oil and cornstarch stored on cook line at room temperature. Placed on ice bath. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Repackaged chicken stored over repackaged beef.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Front counter hand sink. **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. **Corrected On-Site**
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12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Single-service articles not stored at least 6 inches above the floor. Cups at front counter.
- Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid ant and roach spray.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp stored over cooked chicken. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw beef.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At front counter.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured next to drink machine
- Basic - Case/container/bag of food stored on floor in kitchen cooking oil.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels and at the front counter hand sink.
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared inside the walk in cooler.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Garbage can soiled needs cleaning.
- Basic - Open dumpster lid.
- Basic - Single-service items stored on floor in dry storage area.Observed a plastic food containers setting on the stockroom floor. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets on the cook line.
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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 inside the walk in cooler.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/11/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 11/18/2012.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed employee improperly washing hands.
- Critical - Observed raw animal food stored over ready-to-eat food.Observed raw chicken over buckets of soy sauce inside walkin cooler. Corrected On Site.
- Observed sanitizer bucket setting on the floor.
- Critical - Observed uncovered food inside the walkin cooler. Repeat Violation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.Oil container not labeled on the cookline. Corrected On Site.
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9/18/2012 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dusty air conditioning vent covers in the lobby.
- Critical - Observed employee improperly washing hands.Observed employee turning the water off with his clean hands. Repeat Violation.1/9/2012
- Critical - Observed food stored on floor.Observed cooking oil setting on the kitchen floor. Repeat Violation.1/9/2012
- Critical - Observed uncovered food inside walkin cooler. Repeat Violation.1/9/2012
- Observed walk-in cooler gasket torn/in disrepair.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee wash hands with no soap.Observed employee washing his hands with sanitizer instead of soap. Corrected On Site.
- Critical - Observed food stored on floor.Observed cooking oik setting on the kitchen floor. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed uncovered food in the walkin holding unit.
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured next the lobby drink machine.
- Ceiling tile missing.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Observed buildup of slime on ice dispensing panel.
- Critical - Observed food stored on floor.Observed cooking oil setting on the floor.
- Observed single-service items stored on floor in the dry stockroom.
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9/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2010 | Routine - Food | Call Back - Complied |
- Critical. (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded.
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Receptacles and waste handling units for REFUSE, recyclables, and returnables shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units: (1) Contain FOOD residue and are not in continuous use; or (2) After they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.
- Critical. (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- (d) Carbon dioxide and helium tanks shall be adequately secured so as to preclude any danger to safety.
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7/6/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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