- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chopped cabbage was 45°f, chicken was 45°f, inside reach in cooler by cooks line, product was moved to another cooler. Cabbage 49°f, dumplings 50°f, small unit in front of deep friers.**Warning**
- 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. Gabriela palacios was the person in charge, she was food handler certified. **Warning**
- Intermediate - Refrigerator 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, small reach in cooler unit closest to cooks line had ambient temp of 45°f. Tcs were removed and put in other coolers. **Warning** small unit in front of deep friers, they still had pork dumplings 50°f, cabbage 49°f.
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10/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chopped cabbage was 45°f, chicken was 45°f, inside reach in cooler by cooks line, product was moved to another cooler. **Warning**
- 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. Gabriela palacios was the person in charge, she was food handler certified. **Warning**
- Intermediate - Refrigerator 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, small reach in cooler unit closest to cooks line had ambient temp of 45°f. Tcs were removed and put in other coolers. **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Old labels stuck to food containers after cleaning.20 qt container.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name, salt, drystorage area. **Corrected On-Site**
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface, shelf holding chicken.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit, rice was 121°f, product was reheated to 166°f **Corrected On-Site**
- 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.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of cooks line counter.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands, after picking up bag from floor. **Corrected On-Site**
- High Priority - Employee washed hands with cold water, cook.
- High Priority - Employee washed hands with no soap., cook. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions, behind soda machine dining room.
- Marked exit/path to marked exit blocked. For reporting purposes only. **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps, food trays. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, behind soda machine. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning, lexan lids , dry storage area by ice maker.
- Basic - Walk-in freezer floor soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, behind tea machine by dining room.
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, floor. Corrected On Site.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed pasta was 48*F topside of cookline deli unit, product was moved to the bottom of the unit where the temp was 39*F. COS
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of microwave soiled, by 3 compartment sink .
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of microwave soiled by ice machine .
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - No handwashing sign provided at a handsink used by food employees, by preparation sinks.
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sprinroll, eggrolls , fried shrimp were 123f to 127f, product was discarded. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of 3 compartments sink.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of food preparation table.
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5/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. / Observed 70 seats in dining room. Establishment was licensed with 46 seats. / Repeat Violation.Observed 9-15-10
- Lights missing the proper shield, sleeve coatings or covers. / at ceiling above display food frontline counter
- Observed residue build-up on underside of soda dispensing heads, in dining room.
- Critical - Outer openings not protected with self-closing doors. / kitchen rear exit
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit, reachin cooler where sprouts are held.
- Critical. Observed cook drop glove on floor pick it up from floor and put on gloves without washing hands and getting new set of gloves.
- Observed cutting board grooved/pitted and no longer cleanable, green cutting board on dish rack.
- Observed gaskets with slimy/mold-like build-up, walkin cooler.
- Observed garbage on the ground and/or pad around dumpster.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements, establishment is licensed for 46 seats but at time of inspection had 72 seats.
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken was stored over raw shrimp and springrolls inside reach in freezer .
- Critical. Observed interior of microwave soiled.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken was stored over wontons. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces, over woks. For reporting purposes only. Corrected On Site.
- Critical. Observed soil buildup inside ice bin, soda machine.
- Equipment and utensils not properly air-dried.
- Observed hole in ceiling, inside ladies bathroom.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation, employee said has one. Can be complied by faxing copy of certification to Al 16 at 407-317-7839. This violation must be corrected by : 10-2-09.
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8/3/2009 | Routine - Food | Warning Issued |
| No report available. | 5/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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