- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour, corn starch and sugar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cabbage 47° and egg rolls 46° stilling on prep table. Corrective action taken. Operator put in freezer to rapid cool
- High Priority - Toxic substance/chemical stored by or with single-service items. Drink lids next to spray bottles under sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked chicken **Corrected On-Site** **Repeat Violation**
- 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 - Records/documents for required employee training appear to be falsified. Name was erased and written over. Certificates written in pencil.
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09/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated food debris. Above grill
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Wall soiled with accumulated grease. Above hand wash sink kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter.
- Flammables stored near a source of ignition. For reporting purposes only. Cardboard boxes stored on top and next to gas hot water heater. **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Corn 119° **Corrected On-Site**
- 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. Milk/walk in cooler
- Intermediate - Cutting board(s) stained/soiled. Black mold like substance
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. White rice walk in cooler **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. Fried chicken/walk in cooler
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Front counter near iced tea
- Basic - Equipment and utensils not properly air-dried - wet nesting. Pan.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Corn, front counter. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. White rice, broke down rice storage pans into shallower amounts under 4 inches deep.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. White rice **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, sauces in Walk in cooler
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cooked pork/chicken
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling soiled with accumulated grease. Outside and above grill area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sauce/ Walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Raw animal food stored above unwashed produce. Walk in cooler **Corrected On-Site**
- Basic - Wall soiled with accumulated grease. Around ansil system/ above grill area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken/kitchen. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach inside electrical panel.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. White rice.
- 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 - 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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7/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Ceiling soiled with accumulated food debris. At grill area
- Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. Pepsi racks
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. Above fryer.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wall soiled with accumulated food debris. Above hand wash sink.
- Basic - Water draining onto floor surface. Under wok area.
- Basic - Water leaking from faucet/faucet handle. Prep sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken.
- High Priority - Live, small flying insects in food preparation area. Front counter at hand wash sink.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Front counter **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler .
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2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed a nonfood-grade basting brush used in food.
- Observed ceiling soiled with accumulated grease. next to grill area.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over rte foods.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated grease. grill area
- Plumbing system in disrepair. faucet/prep sink .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. front counter.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwashing cleanser lacking at handwashing lavatory. front . Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. front counter employee.
- Observed floor area(s) covered with standing water. under grill area.
- Observed grease accumulated on kitchen floor. behind rice cooker.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, veggies, noodles/walkin cooler.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen.
- Observed build-up of grease on nonfood-contact surface. hoods above grilll.
- Observed cardboard box used as garbage container.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. wet nesting/pans above 3 compartment sink.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen sink Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. soy sauce.
- Observed leaking pipe at plumbing fixture. behind woks.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs over produce. Corrected On Site.
- Observed wall soiled with accumulated black debris behind wok area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/10/2011 | Routine - Food | Call Back - Complied |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooled
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Exiting system - adequate, good repair
- Critical. Electrical wiring - adequate, good repair
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1/7/2011 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.room temperature
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. sweet and sour chicken in walkin cooler
- Critical. Observed food stored in ice used for drinks. container of lemons
- Critical. Observed food stored on floor. case of plastic soda bottles on floor in kitchen .
- Equipment or utensils not designed or constructed as a food contact surface. Using industrial drill to mix sauce.
- Observed cutting board grooved/pitted and no longer cleanable. also discolored
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese sauce
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked,chicken ,pork in walk-in
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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3/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese sauce
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked,chicken ,pork in walk-in
- Critical. Working containers of food removed from original container not identified by common name.corn statch, flour
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above.122,119,128 on front steam table Corrected On Site.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed exhaust system operated with filters removed. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed roach activity as evidenced by live roaches found by ice machine 24 hour warning approved by supervisor This violation must be corrected by : 3/13/10.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- No suitable facilities provided to store employee clothing and other possessions. coat on storage tack
- Critical. Observed unlabeled spray bottle.
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3/12/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding walk in cooler equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Observed hole in ceiling. by ansul system
- No Heimlich maneuver sign posted.
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10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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