- Basic - Accumulation of food debris/soil residue on handwash sink. / tea stain / wait station.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / sushi station.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. / wait station / **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / bar cooler stored whipped cream and milk.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat 0ppm / sanitizing buckets.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. / noodles 55F / on top of prep table for 10 minutes per employees / moved to cooler for temperature recovery.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tofu 47F top layer, 41F middle and bottom layer / prep table / recommended stored tofu inside reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw beef over raw pork.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. / dish washing room.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. / manager on duty transferred from another location / manager called and faxed food manager certification / **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. / cornstarch with flour and sushi rice are using time as a public health control per manager.
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10/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Back prep area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above dry storage area.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Broom handles next to dish storage area almost touching clean dishes. In dish washing area. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage slaw on cook line at 50 f for 2 hours. Corrective action: item moved to reach in cooler for temperature recovery.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food handler opened back door with gloves and went back to cutting raw chicken with no hand wash. Corrective action: advised.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. 2 containers of shrimp at 62f for 2 hours sitting on prep table. Corrective action: items moved to reach in cooler for temperature recovery.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink next to dumpster.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. In back prep across from handwashing sink.
- Intermediate - Cutting board(s) stained/soiled. Back prep area. Green cutting boards.
- Intermediate - Food ladles handing and touching broom handles. Next to dish washing machine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Tray blocking hand sink. **Corrected On-Site**
- 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.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.cooler on cookline in the center with drawers (underneath the make table), fresh sprouts 47°f, cut tomatoes 52°f, cooked corn 48°f, cooked rice noodles 62°f, cooked egg noodles 62°f. Products were not in the process of preparation or cooling cooler was maintaining an ambient air temperature of 63°f, operator stated that products had been placed in that cooler at approximately 8am. Operator discarded of products by his own free will without instruction from inspector. Operator had technician come and service the cooler.
- Basic - Grease accumulated under cooking equipment. Under fryer on cookline underneath fryer. Not the one near the salad and grill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cooler on cookline in the center with drawers (underneath the make table), fresh sprouts 47°f, cut tomatoes 52°f, cooked corn 48°f, cooked rice noodles 62°f, cooked egg noodles 62°f. Products were not in the process of preparation or cooling cooler was maintaining an ambient air temperature of 63°f, operator stated that products had been placed in that cooler at approximately 8am. Operator discarded of products by his own free will without instruction from inspector. Operator had technician come and service the cooler. **Corrected On-Site**
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. White board prep area
- Basic - Food-contact surface not smooth and easily cleanable. Slicer dust caps missing **Repeat Violation**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Cook line inside hood **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons, bar area **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna was proved yellowfin **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sheila shine, prep area **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Right side service area
- Intermediate - Encrusted material on can opener blade.
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Spoons, servers area **Corrected On-Site**
- Food-contact surface not smooth and easily cleanable.dust caps missing on slicer
- Lights missing the proper shield, sleeve coatings or covers. End caps missing over pantry make area
- Missing drain plug at dumpster.
- Critical - Observed buildup of slime in soda gun dispensing nozzle at bar
- Critical - Observed cloth used as a food-contact surface.Contacting spring roll wraps **Corrected On-Site**
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor. Salt for water softening system, storage area
- Critical - Violation: 32-03-1 Lack of signage properly designating bathrooms. Employee restroom
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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5/17/2012 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. Damaged cambro lid. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Warewashing , blocked by cup rack.
- Critical - Lack of signage properly designating bathrooms. Employee restroom
- No Heimlich maneuver sign posted.
- Critical - Observed buildup of soiled material on undeerside of floor mixer head. Corrected On Site.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. Propane tank in sprinkler room Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Salt for water softening system, storage area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Wonton 54F, shrimp 48F in pantry top rail less than 2 hhours, moved into blast chiller for temperature recovery This violation must be corrected by : 5 17 12.
- Critical - Pantry top rail incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 54F. Do not store potentially hazardous foods in this unit until maintaining 41F or colder. This violation must be corrected by : 5 17 12.
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5/16/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized demi spoons not properly stored so that only the handles are touched.
- Lights missing the proper shield, sleeve coatings or covers. Coating flsking off bulbs/hrat lamps, pantry
- Observed ceiling in disrepair, molded, rusty tiles in warewashing area
- Critical - Observed encrusted, soiled material on slicer.
- Observed nonfood-contact equipment in poor repair, slicer dust caps missing
- Observed residue build-up on meat walk in cooler
- Observed residue build-up on underside of mixer head
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.Forks, server's area, not inverted.
- Critical - Handwash sink not accessible for employee use at all times.Warewashing area, shelf added making access very difficult
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed food being cooled by ineffective method.Corn starch/water mixture 107F cooling short time in makeline cooler, covered.Operator shallowed and placed into walk in freezer for cooling to 41F or colder within 3 hours
- Critical - Observed handwash sink used for purposes other than handwashing.Server's area,used as a dumpsink for tea as indicated by stains in and around sink basin.
- Observed nonfood-contact equipment in poor repairRusted lighting fixtures over pantry food area
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4/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn starch mixture 80F on cook's cart for 1.5 hours per operator, iced for temperature control
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles.Server's area
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12/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.1 can soy and 1 can oyster sauce
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn starch mixture 80F on cook's cart for 1.5 hours per operator, iced for temperature control
- Critical. Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds.Ground pirk stuffed wonton 150F, advised to continue cookiing
- Critical. No conspicuously located thermometer in holding unit.Server's area cooler
- 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.White pepper Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Rice spoon expo line
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Server, using hand sanitizer, no hand washiing Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Dish washer Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer filters, changed 3 months ago per operator
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.Backline
- Obseved hood filters in disrepair.Backline
- Critical. Observed buildup of slime on soda dispensing nozzles.Server's area
- Critical. Observed buildup of slime on soda dispensing nozzles.Bar
- Soda gun holster missing at bar
- Critical. Handwash sink not accessible for employee use at all times.Backline preparation area, blocked by rack in front of handsink
- Critical. Hand wash sink lacking proper hand drying provisions.Wok station
- Critical. Observed unlabeled chemical spray bottle.On preparation line
- Critical. No proof of required employee training provided. Steri tech program used, but are expired. This violation must be corrected by : 12 20 10.
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10/20/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 32-03-1 Lack of signage properly designating bathrooms.Employee restroom
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Server's area
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Inside hood system
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4/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fresh chopped garlic in oil individually portioned at pantry area for less than 1 hour moved to freezer for temperature recovery
- Critical. Observed food stored on floor.Shrimp and cake in walk in freezer. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.Back cookline
- Critical. Observed buildup of slime in the upper interior of ice machine.
- Critical. Observed gray water backing up through floor drains of establishment.Drain at warewash area not draining causing standing wastewater limited to warewashing area This violation must be corrected by : 4 16 10.
- Critical. Lack of signage properly designating bathrooms.Employee restroom
- Critical. No handwashing sign provided at a handsink used by food employees.Server's area
- Critical. Hand wash sink lacking proper hand drying provisions.Warewashing area Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.Inside hood system
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4/15/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/28/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed dented can of pineapple juice. Advised to discard.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.MAHI, SALMON, SEABASS Invoice from GFS does not indicate proper freezing parameters
- Critical. Working containers of food removed from original container not identified by common name.Advised to relabel
- Critical. Observed food being cooled by nonapproved method.Chicken cooling in walk in cooler in amount over 4 inches deep. Advised
- Critical. Observed raw animal food stored over ready-to-eat food.Shrimp over cheese cake in walk in freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Cup inside server's ice bin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.In fried noodles, server's area
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands pr changing gloves Advised Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers.Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Dish washer Repeat Violation.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.Bar, tested toxic level over 400 ppms
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.Do not use dishmachine for sanitizing. Set up manual sanitizer until dishmachine is repaired
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed buildup of slime in soda nozzles holster at bar
- Critical. Hot water not provided/shut off at employee hand wash sink.Employee restroom.
- Critical. Hot water not provided/shut off at employee hand wash sink.South side of bar, faucet handle missing
- Critical. Covered waste receptacle not provided in women's bathroom.Unisex employee restroom
- Observed floor area(s) covered with standing water.Drain at warewashing area backing up.
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10/28/2009 | Routine - Food | Warning Issued |
| No report available. | 2/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Administrative complaint recommended |
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