- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Mixing bowl and inserts.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ginger dressing, peanut sauce found in walk in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse wiping cloth. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Toe food
- 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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09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. Cook chicken
- 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. Chicken in walk in cooler.
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4/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout plates.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Silicone in dish washing room next to sanitize plates. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Food stored in ice used for drinks. See stop sale. Whipped cream on cookline. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussels
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Peanut sauce
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken wings
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container found in dishwashing room.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Seafood
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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 fails to exhibit active managerial control as it relays to thawing and Food Bourne illness.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.red curry sauce in walk in cooler
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unnecessary items on the premise. BICYCLE IN KITCHEN.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SPROUTS @ 76°; LETTUCE @ 70°; TUNA @ 44°; SALMON @ 45°
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. BEEF STORED NEXT TO AND IN CONTACT WITH SHRIMP. RAW BEEF ABOVE EGGS.
- Intermediate - Certified food manager fails to exhibit active managerial control. TEMPERATURE CONTROL OF TCS FOODS.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. AT BAR.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. PASTA.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. FANGUARDS IN WALK IN COOLER.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Reuse of single-use plastic tubs.
- Basic - Silverware/utensils stored upright with the food-contact surface up. SPOONS. **Corrected On-Site**
- Basic - Single-service articles stored below soap or paper towel dispenser exposing the items to drips from peopleys hands. PAPER TOWELS NOT PROPERLY DISPENSED. **Corrected On-Site**
- Basic - Single-service items not inverted in dry storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. STORED IN SOAP SOLUTION.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. TOFU @ 54?; SCALLIONS @ 50?; BEAN SPROUTS @ 67?. STOP SALE ISSUED.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. BEEF AND SHRIMP. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. TOFU; SCALLIONS; SPROUTS.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SAUCES.
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed handwash sink used for purposes other than handwashing. BUCKET STORAGE. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. PORK STORED IN CONTACT WITH POULTRY IN WALK IN FREEZER. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without a written plani.
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. INVOICES DO NOT INDICATE SALMON HAS EITHER BEEN FROZEN OR FARM RAISED
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. MAINTAINING PROPER HOT and COLD HOLDING TEMPERATURES.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. PROPER FOOD STORAGE PRACTICES.
- Critical - Observed food stored in ice used for drinks. DRINK. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW CHICKEN STORED IN SAME CONTAINER WITH COOKED SHRIMP.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE. STOP SALE ISSUED. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN ABOVE COOKED CHICKEN.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN ABOVE PORK IN WALK IN COOLER. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. TEMPURA SHRIMP. STOP SALE ISSUED.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED CHICKEN.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED SHRIMP.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). TEMPURA SHRIMP.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SUSHI RICR.
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12/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. INVOICE DOES NOT INDICATE SALMON HAS BEEN FROZEN. INVOICE FROM FLORIBBEAN STATES: "ALL SEAFOOD PRODUCTS ARE TO BE FULLY COOKED PRIOR TO HUMAN CONSUMPTION." Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. LETTUCE NEXT TO FRONT COUNTER HAND SINK.
- Critical - Hand wash sink lacking proper hand drying provisions. AT BAR. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. BY DISHMACHINE. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT BAR. Repeat Violation.
- 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. Repeat Violation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON, WHAHOO. NO INDICATION FISH HAS EITHER BEEB FARM RAISED OR FROZEN. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner. SPLASHGUARD NOT INSTALLED BETWEEN FRONT COUNTER HAND SINK AND FOOD PREP COUNTER. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. CURRY SAUCE IN 12" DEEP PLASTIC CONTAINERS AT ROOM TEMPERATURE.
- Critical - Observed food stored on floor. BROCCOLI IN WALK IN COOLER. Repeat Violation.
- Critical - Observed food stored on floor. ONIONS. Repeat Violation.
- Critical - Observed food stored on floor. SEAFOOD IN WALK IN FREEZER. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI RICE.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. DUCK ON TOP OF LOBSTER IN WALK IN FREEZER.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. PLATTERS and LIDS NOT INVERTED.
- Critical - Observed uncovered food in holding unit/dry storage area. RTE PASTE IN WALK IN COOLER.
- Critical - Observed unlabeled spray bottle. CLEAR LIQUID.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. ALL FISH Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. ALL FISH. NEED "FEED LETTER" FOR ANY FARM RAISED FISH.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA.
- Critical. Packaged foods not properly protected from cuts when the case-overwrap is opened. SUGAR.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW EGGS BEHIND VEGETABLES IN LINE REACH IN COOLER. Corrected On Site.
- 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. TRAINING MATERIALS ON PREMISES.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. DUMPLINGS IN WALK IN COOLER.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. NOODLES IN WALK IN COOLER.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. INVOICE DOES NOT INDICATE WHICH FISH HAS BEEN FROZEN.
- Critical. Observed food stored on floor. EEL & OTHER FOOD IN WALK IN FREEZER.
- 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.
- 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. BATTER MIX.
- 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 #2.
- Critical. Observed employee eating in a food preparation or other restricted area. IN KITCHEN.
- Nonfood-contact equipment not designed and constructed in a durable manner. SPLASHGUARDS NOT INSTALLED BETWEEN HAND SINK FRONT COUNTER AND FOOD PREPARATION SURFACES.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. SANITIZER BUCKET. BY 3 COMP SINK.
- Critical. Hand wash sink lacking proper hand drying provisions. AT BAR.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Identity of food or food product misrepresented. "IMITATION CRABMEAT" MISREPRESENTED ON MENU IN (SEAFOOD NOODLE SOUP) AS CRABMEAT.
- 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. INCOMPLETE. Corrected On Site.
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6/1/2010 | Routine - Food | Administrative complaint recommended |
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. SPLASHGUARDS NOT INSTALLED BETWEED HAND SINK & 3 COMP SINK AND SUSHI PREP AREA AND HAND SINK.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer greater than 200 ppm.
- 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.
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2/19/2010 | Routine - Food | Call Back - Complied |
- Nonfood-contact equipment not designed and constructed in a durable manner. SPLASHGUARDS NOT INSTALLED BETWEED HAND SINK & 3 COMP SINK AND SUSHI PREP AREA AND HAND SINK.
- Critical. Dishmachine chlorine sanitizer greater than 200 ppm.
- Establishment did not obtain final "sign offs" for BUILDING & MECHANICAL. This violation must be corrected by : 4/20/10.
- 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.
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2/18/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Mama Asian Noodle, 4437 Lyons Rd #108, Coconut Creek, FL »