- Basic - In-use wet wiping cloth/towel used under cutting board. On cookline **Corrected On-Site** **Repeat Violation**
- Basic - Walk-in freezer gaskets torn/in disrepair.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice
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10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. On cookline **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. On cookline **Corrected On-Site** **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. Egg rolls **Corrected On-Site**
- Basic - Walk-in freezer gaskets torn/in disrepair.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked yesterday and cooling in walkin freezer overnight at 50°. Discarded.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee picked up ice cream from counter and put it in the blender. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In refrigerator at end of cookline, chicken 45, ribs 44, meatballs 44, chicken 46. In walkin freezer, tubs of chicken at 51°.
- High Priority - Raw animal food stored over ready-to-eat food. In cookline reachin, raw eggs over vegetables **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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 - 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. Upright reachin at end of cookline at 45°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice
- Intermediate - Walk-in freezer 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. Thermometer in walkin freezer reading 63°. Chicken at 51, rice cooled overnight at 50.
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Lime scale build-up inside ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken in back prep area thawing at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Raw shrimp over cooked shrimp, meatballs **Corrected On-Site** **Repeat Violation**
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Beverage system
- 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 **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice cooker, scoops for powdered food products
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside/outside warewashing machine.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Leaking pipe at plumbing fixture. Triple sink
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- 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.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Owner chopping chicken
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 65° on counter. Returned to reachin. Cornstarch and water 76 at stove. Discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Pooled eggs over cooked pork, raw chicken on top of sauce **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Egg rolls dated 8/22
- 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. Egg rolls, meatballs
- 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, cut melon frozen
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lights out in walk in cooler, and over triple sink.
- Basic - Food stored on floor. Soy Sauce. **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. **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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Corrective Action Taken. Uncovered.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures walkin holding at 44 to 45 do not use till able to maintain 41 or below.
- Observed attached equipment soiled with accumulated dust fan guard in walkin.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area by drivethru.
- Observed personal care item stored with food purse. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit walkin beef 44,chicken45,fish 45. Corrective action taken item relocated to another cooler. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature pork Corrected On Site.
- Observed single-service articles improperly stored to go containers Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area eggrolls in freezer.
- Critical - Portable fire extinguisher missing from designated location no class k. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked eggrolls,chicken. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container rice.
- Critical - Observed food stored on floor soy sauce. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food chicken on makeline table.
- Observed nonfood-grade bags used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit corn starch/water 52 on makeline. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged class k in kitchen. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked cooked items eggrolls,chicken.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions dated 3/10
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name sugar/salt by wok.
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2/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions in mens restroom.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit chest freezer.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area food on prep table .
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food being cooled by nonapproved method noodles covered tightly while cooling.
- Critical - Observed food stored on floor soy sauce. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit flour and water 81,shelled eggs 72 in bottom of reachin.
- Observed single-service articles improperly stored to go Boxes. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled sanitizer bucket. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked eggrolls in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked pasta in walkin.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging on cart handle.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed food stored on floor oil jug/soy sauce. Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Observed open dumpster lid.
- Observed single-service articles improperly stored to go not inverted. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area chicken in freezer.
- Critical - Working containers of food removed from original container not identified by common name sigar.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked cooked eggrolls.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above chicken in bowl by wok.
- Critical. No conspicuously located thermometer in holding unit freezer.
- Critical. Observed food stored on floor soy sauce.
- Critical. Observed uncovered food in holding unit/dry storage area eggrolls in freezer.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container rice. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles improperly stored to go's not inverted.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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8/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area in freezer. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect touching veggies with bare hands. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location tongs hanging on stove handle. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed attached equipment soiled with accumulated dust fan guard in walkin.
- Observed ceiling soiled with accumulated dust in walkin Repeat Violation.
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/24/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Working containers of food removed from original container not identified by common name corn starch in container under microwave.
- Critical. Observed uncovered food in holding unit/dry storage area in freezer. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container tongs in noodles.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location tongs hanging on stove.
- Critical. Observed interior of microwave soiled.
- Observed wall soiled with accumulated dust in walkin in cooler.
- Observed attached equipment soiled with accumulated dust fan guard in walkin.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. on crab dishes, imitation crab is used and a sign is posted in the dining room. imitation must be beside each menu item that uses imitation crab. this item must be in compliance by next unannounced insPECTION.
- Critical. Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/22/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/18/2009 | Routine - Food | Warning Issued |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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