- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Reach-in cooler gasket torn/in disrepair. (Grill area drawers.) **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **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**
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07/22/2014 | Routine - Food | Call Back - Extension given, pending |
- 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. (Multiple cups by rice cooker) **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. (Multiple containers on in cook line. In rice, in cooked pasta. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. (Grill area drawers.) **Warning**
- Basic - Soiled reach-in cooler gaskets. (Drawers at front line) **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. (Stored in kitchen hand sink. Stored on front line counter.) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Front line grill drawers 59°F raw beef, 58°F shrimp, 47°F cooked noodles) Meats recently stocked. Warning**. Items moved to neighboring cooler. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **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 - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (How to check a digital probe thermometer for calibration.) **Corrected On-Site** **Warning**
- Intermediate - Scale soiled with old food debris. **Corrected On-Site** **Warning**
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07/21/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. (Front line by grill. Evidence of food debris and grease being poured improperly down sink drain.)
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. (Storage containers stacked on lower prep shelves in back of kitchen have pooled raw chicken blood/juices in container lips. All containers need to be rewashed, rinsed, sanitized)
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. (Slicer used for bulk raw chicken)
- Basic - Employee personal items stored in or above a food preparation area. (Open toothbrushes, toothpaste, speaker on shelf above prep counter where slicer is operated. Open ox of sanitary gloves and take out containers are on the same shelf with personal items.)
- Basic - Employee with no hair restraint while engaging in food preparation of raw chicken.
- Basic - Equipment in poor repair. (Rice cooker gasket is melted. Cooker will not seal properly where cooked rice is being held hot. A second rice cooker was observed stacked on unit.)
- Basic - Food stored in a location that is exposed to splash/dust. (Bins under counter during slicer use for raw chicken.)
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. (Scoop lying in white, powdery food product)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. (Frozen chicken in chest freezer located in storage room.)
- Basic - Soil residue build-up on nonfood-contact surface. (Lower soda cabinet at front line)
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. (At grill area of front line)
- Basic - Wall soiled with accumulated raw chicken behind slicer. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. (Soy sauce bucket reused for white powdery food item) **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. (Relocated to cold holding unit)
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. (Not set up properly for large containers. 0ppm
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. (Fried rice in rice cooker at 128°F at start of inspection and 128°F at end of inspection. Corrective action, observed cook reheat rice to 165°F to properly hot hold.)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Peas and carrots at wok line, 56°F ) (moved to walkin unit)
- 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. (Butter at grill line)
- Intermediate - Accumulation of raw chicken blood on lid and lid edges surrounding dry rice storage. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Observed employee rinse hands in 3 compartment sink after moving raw chicken containers to the walk in unit.)
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. (Hand sink in back of kitchen where chicken prep occurs, cold water 75°F and hot water 138°F)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (Near grill top) **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (Butter at grill line)
- 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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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. 2012-13 license displayed.
- Basic - Equipment in poor repair. (Under grill cooler drawers ambient air 68°F )
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. (Scoop lying inside rice cooker on rice.)
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. (Several containers of cut raw chicken on prep table in kitchen.) **Corrected On-Site**
- Basic - Squeeze bottle containing a food product not labeled.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. (Bulk sugar bins) **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cooked noodles 70°F)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (Cooked noodles in non-working cooler drawer at 70°F ).
- Intermediate - Handwash sink used for purposes other than handwashing. (Soiled wet cloth in kitchen gand sink.) **Corrected On-Site**
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.( storage room) **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.( prep sink) **Warning**
- Basic - Food stored on floor.( storage room) **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.( flour,rice) **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.( countertop)(04/18/2013) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( shrimp)( lowboy) **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.( 06/19/2013) **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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4/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.0ppm
- Critical - Food not cooked to 145 degrees Fahrenheit or above.[fried rice/113 F] Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.[slicing raw chicken above flour container,using flour container as a prep table]
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.[observed 6 employees working at time of inspection] This violation must be corrected by : 12/19/2012.
- No suitable facilities provided to store employee clothing and other possessions.[clothing stored on chest freezer] Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.[sugar container]
- Critical - Observed raw animal food stored over ready-to-eat food.[both shell eggs and shrimp stored above pasta and produce inside walkin coler]
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10/17/2012 | Routine - Food | Warning Issued |
- No suitable facilities provided to store employee clothing and other possessions.
- Observed build-up of grease on hood filters above grill line.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed food debris accumulated on kitchen floor.
- Observed ice scoop with handle in contact with ice.
- Observed kitchen walls soiled with accumulated grease.
- Critical - Observed unlabeled spray bottle beneath kitchen sink.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed build-up of grease on hood filters above kitchen grill line.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed floor area(s) covered with standing water.
- Critical - Observed unlabeled spray bottle.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
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8/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee eating in a food preparation or other restricted area.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed kitchen cook line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed kitchen floor area(s) covered with standing water.
- Critical - Observed personal bottled drinks stored in ice used for drinks.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed all cutting boards grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed back kitchen cook line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Equipment and utensils not properly air-dried.
- Observed walls soiled with accumulated food debris.
- Critical. Observed container of medicine improperly stored.
- Critical. Observed unlabeled spray bottle.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried.
- Observed grease accumulated under cooking equipment.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
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9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
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