- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by cook libe **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Dish machine racks **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice cooker
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09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Cardboard used to line food-contact shelves.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Repeat Violation**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in holding unit not covered.
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Repeat Violation**
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by cook libe **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Dish machine racks **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Unnecessary items on the premise that prohibits operator from cleaning underneath dry storage shelving **Repeat Violation**
- Basic - Utensils in poor condition. Knife handle, colander
- Basic - Working containers of food removed from original container not identified by common name. Flour **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. 1 can of bamboo shoots
- 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. 0 ppm. Cos to 50 ppm **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed utensils at prep sink and not sanitized.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw chicken 56 f on top of ric raw chicken 48 f, on top of ric (about 1hour ago, raw sprout 68 f, by cook line (transferred to ric for rapid cooling)hydrated noodles 61 f, transferred to ric for cooling., tofu 59 f ago prep table, transferred to ric **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.White rice 76 f at prep table used fir fried rice. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp over cooked duck
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Hand washing procedures, Not performing the 3 steps to wash, rinse and sanitize utensils.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice cooker
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Non-pitting surface rust on food-contact equipment. Inside front reach in freezer
- 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.
- Intermediate - Soil residue in food storage containers.
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cloth used as a food-contact surface.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food storage container/container lid cracked or broken. Container repaired with duct tape.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Reuse of single-service articles.
- Basic - Soil residue build-up on nonfood-contact surface. Dish machine racks
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler and reach in freezer gaskets.
- Basic - Unnecessary items on the premise.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Brown rice at 122 f (operator reheated rice)
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu at 66 f( about 30 min) returned to reach in freezer for rapid cooling.
- High Priority - Raw animal food stored over cooked food. Raw shrimp over cooked beef
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Raw chicken over raw beef **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Soil residue in food storage containers.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Inside out of use ice machine
- Basic - Cloth used as a food-contact surface.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food stored on floor. Vegetables on floor underneath handsink
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reuse of single-service articles.
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Toilet not flushing/functioning properly. Men's restroom
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Garlic and oil mixture at 74°
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stored container under prep table.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soil residue in food storage containers.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture.3 comp sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/11/2013 | Routine - Food | Call Back - Complied |
- Critical - No Certified Food Manager for establishment.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.(lime deposits inside dishwash machine)
- Observed employee with no hair restraint.Dishwasher and asst cook)
- Observed gaskets/seals on cold holding unit in poor repair.(reach in cooler in rear kitchen)
- 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.(rice bin - no handle on scoop)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(food stacking in reach in cooler)
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12/5/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- 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.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing 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.
- Observed nonfood-grade containers used for food storage.
- Observed personal care item stored with food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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5/25/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- 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. PENDING AC FROM LAST INSPECTION.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw pork over ready to eat in freezer.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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1/12/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Critical - Violation: 53B-08-1 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
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1/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - License expired within 30 days after expiration date.
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- 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. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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10/11/2011 | Routine - Food | Warning Issued |
- 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with no hair restraint.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed ice scoop with handle in contact with ice.
- 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.
- Critical - Observed interior of microwave soiled.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Working containers of food removed from original container not identified by common name.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- 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.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical. Hot water not provided/shut off at employee hand wash sink. KITCHEN
- Critical. Hand wash sink lacking proper hand drying provisions.
- 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
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9/27/2010 | Routine - Food | Warning Issued |
- 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. new empolees 60days
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed residue build-up on nonfood-contact surface.
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9/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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