- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above the cookline
- 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. Handle touch the rice, prep area, employee moved **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler for noodle at cookline
- Basic - Working containers of food removed from original container not identified by common name. Container of flour per employee, under the prep table by back door, employee put one on **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw chicken 50°, raw beef 50°, cooked chicken 49°, Raw shrimp 49°, cut cabbage 50°, bean sprout 50°, ambient temperature of Reach in cooler by cookline 49°F, cooked noodles 50°-51°F, bean sprout 53°F, liquid eggs 51°F, ambient temperature of Reach in cooler for noodles 49°F
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight build up where the ice dispense **Repeat Violation**
- Intermediate - Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. Customer self served cut lemon at soda station without any utensil to used. Manager put one on **Corrected On-Site**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Soda machine in dining room
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dishwasher didn't have the proof of training, work more than 60 days per manager
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Raw chicken 50°, raw beef 50°, cooked chicken 49°, Raw shrimp 49°, cut cabbage 50°, bean sprout 50°, ambient temperature of Reach in cooler by cookline 49°F, cooked noodles 50°-51°F, bean sprout 53°F, liquid eggs 51°F, ambient temperature of Reach in cooler for noodles 49°F
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Grease build up on one side of hood, cookline
- Basic - Catsup bottles reused after being emptied. Hot sauce bottle reused for soy sauce, cookline **Repeat Violation**
- Basic - Ceiling tile missing. Above the Walk in Cooler also AV vent is missing above the office area
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Handle touch salt, bucket of salt on the shelf by rice cooker
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area by rice cooker
- Basic - Nonfood-grade bags used in direct contact with food. White color clean trash bag used to wrap the noodles on speed rack, Walk in Cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By rice warmer, cookline **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Slight black build up where the ice dispense, by Walk in Cooler
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand Wash Sink disrepair, work order already submit, by Walk in Cooler
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 9 people working at the time of Inspection, manager came back during the Inspection **Corrected On-Site**
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plates used in rice cooker, cookline **Corrected On-Site**
- Basic - Catsup bottles reused after being emptied. Oil in the hot sauce bucket, chef cart, cookline **Repeat Violation**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine Quat less 100 ppm, manager contact the Dish machine company to fix it.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Box of donuts on the shelf in Walk in Cooler
- Basic - Employee with no hair restraint while engaging in food preparation. Couple employee work in the cookline no hat
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several container stack up wet on the shelf by Dish machine, correctives action taken, separate container to air dry **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Several bucket of sauce no cover, on shelf Walk in Cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the prep table for chicken, by make table on far end of kitchen, cookline
- Basic - Wiping cloth sanitizing solution stored on the floor. Under prep table between 2 make table cookine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 56°F, egg wash 55°F chef cart by cookline. Correctives action taken, add more ice on the container. **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket chlorine, under prep table by kitchen entree over 200 ppm **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sanitizer bucket on the counter next to container of sauce, service station **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. All Time/Temperature Control for Safety Foods on the make table by cookline used time but not on the written plan.
- 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. Only one person not expired
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Catsup bottles reused after being emptied. Put oil in hot sauce bottle at kitchen, soup base put in reuse container in walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at front line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Next to the dish wash machine.
- Basic - Food stored in dry storage area not covered. Fried noodles under microwave not cover.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handles touch rice bin in dry storage area. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet wiping cloths under reaching in cooler shelves. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Under microwave.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48° beef 49° shrimp 43° calamari 43° cabbage 48° bean sprout 49° at front line. Corrective action taken - ice bag.
- High Priority - Vacuum breaker missing at hose bibb. Three Compartment Sink.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Repeat Violation**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Container on the shelves.
- Intermediate - Slicer blade soiled with old food debris.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/11/2013 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice bucket not inverted on top of machine. **Corrected On-Site**
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Reach in cooler full of water on bottom.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In corn starch.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. At least a dozen employees observed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Critical - Observed buildup of slime on soda dispensing nozzles. **Repeat Violation**
- Critical - Observed establishment utilizing time as a public health control with incomplete written procedures. Need to add other items to form.
- Critical - Observed expired Food Manager Certification. Henry Tong.
- Critical - Observed food stored on floor. Jugs of fry oil.
- Critical - Observed soil buildup inside ice chute of soda machine. **Repeat Violation**
- Critical - Observed unlabeled spray bottle.
- Observed water draining onto bottom of reach in cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. On cook line.
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12/10/2012 | Routine - Food | Warning Issued |
- Critical - Observed buildup of crusty residue on soda dispensing nozzles.
- Critical - Observed buildup of slime and crusty residue in the interior top of ice machine.
- Critical - Observed employees tray with drinks stored on shelf over food product.
- Critical - Observed interior of microwave soiled.
- Critical - Observed soil buildup inside and around ice chute, soda machine.
- Critical - Observed uncovered food in holding unit/dry storage area. In walk in freezer, pan of wontons.
- Critical - Working containers of food removed from original container not identified by common name. Salt, flour.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Equipment and utensils not properly air-dried. Pans on shelves. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Clothes under cutting board, also clothes on bottom shelves of reach in cooler. Multiple locations.
- Critical - Observed bottled drink stored directly on green onions, reach in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves by cookline.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food stored in undrained ice. Wantons sitting directly on ice.
- Critical - Observed food stored on floor. Bags of ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef behind cooked chicken. Make table. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Aluminum pans, food contact surface up. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Chemical spray bottle on prep sink. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Chemical spray bottle not labeled.
- Critical - Sprinkler head not properly directed over burners. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Bulk containers.
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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11/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. blocked by garbage can and pan balanced in front of sink
- Critical - No complete 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. Lacking original cards - books on hand
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. banana, drink, noodle bowl
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. noodle cooler gaskets
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. fork and scrubby sitting in sink
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs over vegetables -walk in cooler raw seafood over sauces - walk in cooler Repeat Violation.
- Observed ripped/worn tin foil used as shelf cover. bottom of seasonings pan
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. sanitizing bucket
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9/7/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine, PLASTIC PANEL
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor, BAG OF ONION : Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, EGGS OVER PARLEY: LIMES .
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food thawed at room temperature. Noodles by front storage area Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Lemons in self serve area.
- Critical. Observed cloth used as a food-contact surface. Under cutting board.
- Critical. Observed employee food stored, with restaurant food. Front reachin cooler
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Scoop for ice machine, stored in dirty blue container.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No Quat test strips Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. By steam table on cookline Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Throughout front line make table coolers
- Equipment and utensils not properly air-dried. Containers and pans by dishmachine, wet nesting Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Sink opposite dishmachine
- Critical. Observed unlabeled spray bottle. Purple liquid, by dishmachine Repeat Violation.
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8/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw calamari over broccoli in reachin Corrected On Site.
- Critical. Observed potential of cross contamination. Ice scoop in dirty container Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary
- Critical. Equipment food-contact surfaces and utensils not sanitized. dishmachine not working properly
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm; mgr fixed it, 100ppm Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. by warmer Corrected On Site.
- Equipment and utensils not properly air-dried. pans on shelf
- Critical. No handwashing sign provided at a handsink used by food employees. by pre line
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
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4/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. FOOD Display. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the CONSUMER before consumption, FOOD on display shall be protected from contamination by the use of PACKAGING; counter, service line, or salad bar FOOD guards; display cases; or other effective means.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical. Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES' or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator; and 61C-1.004(3) FAC: Insecticides or rodenticides, when used, shall be used in compliance with Chapter 5E-14, FAC, herein adopted by reference.
- Critical. (1) An operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment. The identity of food or a food product is misrepresented if: (a) The description of the food or food product is false or misleading in any particular; (b) The food or food product is served, sold, or distributed under the name of another food or food product; or (c) The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.
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10/9/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dumpling, chicken, eggroll in walk in freezer at 50-60 f transferred from reach in cooler-discarded; dumpling, eggroll 47 in reach in cooler-relocated
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler near handsink
- Critical. Self-service lemons lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation.
- Observed old food stuck to clean dishware/utensils. metal pans
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. soy sauce nozzle, ice shute of drink dispenser
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed unlabeled spray bottle.
- Critical. Pesticide use not in accordance with manufacturer's directions. home use only
- Critical. Identity of food or food product misrepresented. sign has asterick which states crab immitation-NO LONGER ACCEPTABLE -MUST BE NOTED AT THE PRODUCT DESCRIPTION
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10/8/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. sign posted indicating imitation crab utilized-THIS IS NO LONGER ACCEPTABLE-MENUS MUST BE CORRECTED BY NEXT ROUTINE
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8/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/16/2009 | Routine - Food | Warning Issued |
| No report available. | 1/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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