- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Screen in door torn/in poor repair.
- 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 - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.employee drink does not have a lid and a straw. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink in stored on the prep table. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.* rice 58°F,
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The ppm on the dish machine was 0ppm. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.dish washer going from dirty to clean utensils without washing hands. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After drinking the cook did not wash his hands before going back to the prep area and start cooking. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items found of temperature * sprouts 47°F, *ham 46°F, *poultry 47°F and *beef 47°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Items found out of temperature on the cook line *poultry at 124°F.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands in the three compartment sink. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.the reach in cooler on the cook line soiled with food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Poultry that was cook , cooled and held more than 24 hours not label.
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No probe thermometer provided to measure temperature of food products. **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. **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.
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- 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. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed: Hand wash sink lacking proper hand drying provisions.
- Observed: Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Priority: Non-Critical
- Critical - Observed: No handwashing sign provided at a handsink used by food employees. Priority: Critical
- Observed: No metal container installed for catching grease from hood drip tray. For reporting purposes only. Priority: Non-Critical
- Critical - Observed: No thermometer provided to measure temperature of food product. Priority: Critical
- Critical - Observed: Observed cloth used as a food-contact surface. Priority: Critical
- Observed: Observed cutting board grooved/pitted and no longer cleanable. Priority: Non-Critical
- Critical - Observed: Observed food stored on floor. Walk in cooler Priority: Critical
- Critical - Observed: Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw eggs over ready to eat food. Priority: Critical
- Observed: Observed open dumpster lid. Priority: Non-Critical
- Critical - Observed: Observed shell eggs in use or stored with cracks or broken shells. Priority: Critical
- Observed: Observed single-service items stored on floor. Priority: Non-Critical
- Critical - Observed: Observed soiled walk-in cooler shelves. Priority: Critical
- Critical - Observed: Observed torn packages/bags of food exposing the contents to contamination. Priority: Critical
- Critical - Observed: Observed uncovered food in holding unit/dry storage area. Walk in cooler Priority: Critical
- Critical - Observed: Required consumer advisory for raw/undercooked animal food not provided. Priority: Critical
- Observed: Wet mop not hung to dry. Priority: Non-Critical
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2012 | Routine - Food | Call Back - Complied |
- 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. EGG ROLLS, RIBS, PORK Repeat Violation.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. RAW CHICKEN, SAUCES, Repeat Violation.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. chicken, ribs, Repeat Violation.
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE, FLOUR Repeat Violation.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. PLASTIC CONTAINER CUT TO SCOOP RICE
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. BY COOK LINE
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 35A-06-1 Observed the accumulation of dead insects OR other pests, in control devices.Light panels
- Violation: 36-11-1 Floors not maintained smooth and durable. inside walk in freezer is covered with card board. Debris all over the floor.
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6/21/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Equipment food-contact surfaces and utensils not sanitized. pans was washed, rinsed but not sanitized.
- Equipment or utensils not designed or constructed in a durable manner. PLASTIC CONTAINER CUT TO SCOOP RICE
- Floors not maintained smooth and durable. inside walk in freezer is covered with card board. Debris all over the floor.
- Critical - Hand wash sink lacking proper hand drying provisions. HAND SINK IN FRONT OF PREP TABLE Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. establishment has about 7 employees working and no proof of training.
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. top of machine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. CUP OF COFFEE WITHOUT LID Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. CLOTH USED TO COVER RAW BEEF U Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. IN 2 COMPARTMENT SINK
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. CUTTING CHICKEN
- Critical - Observed food stored on floor. RAW CHICKEN, SAUCES, Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. walk in cooler
- Observed grease accumulated under cooking equipment. BY COOK LINE
- 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. RICE, FLOUR Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN STORED NEXT TO SPRING ROLL
- Observed ripped/worn cardboardl used as shelf cover.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. SINGLE SERVICE FORKS
- Observed single-service items stored on floor. to go containers were on the floor.
- Critical - Observed soiled reach-in cooler gaskets. BY COOK LINE
- Critical - Observed the accumulation of dead insects OR other pests, in control devices.Light panels
- Critical - Observed torn packages/bags of food exposing the contents to contamination. FLOUR BAGS Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken, ribs, Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. EGG ROLLS, RIBS, PORK Repeat Violation.
- Critical - Water pressure lacking at fixtures that require the use of water. HANDSINK Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. SALT
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4/20/2012 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner.using a dewalt drill for mizing sauses
- Floors not maintained smooth and durable.grout missing in someareas
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.rice next to handsink
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris.someareas
- Critical - Observed cloth used as a food-contact surface.to cover rice
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee eating while preparing food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.behind equipment
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.3 compartment sink
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food stored on floor.onions
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Observed ice scoop with handle in contact with ice.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed insect control device installed over food preparation area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chiken
- Critical - Observed raw animal food stored over ready-to-eat food.shrimp over vegies
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.storage of eggrolls in walkin
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item stored in food preparation area.wd40 on top of prep table
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.knife
- Observed wall soiled with accumulated food debris.someareas
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chiken wings
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chiken ,pork,eggrolls
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed expired Food Manager Certification.Shi Wang
- Critical - Observed food stored on floor.
- 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.
- Critical - Observed live flies in kitchen.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/19/2011 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor.freezer
- Critical. Observed food stored on floor.walkin
- Critical. Observed cloth gloves contacting ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- 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.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/26/2010 | Routine - Food | Call Back - Complied |
- 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. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed live flies in kitchen. Corrected On Site.
- Critical. Identity of food or food product misrepresented. USING IMITATION CRAB FOR SEAFOOD GO BA DINNER
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7/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.tempura chicken
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reachin
- Critical. Observed food stored on floor.kithen area
- Critical. Observed food stored on floor.freezer
- Critical. Observed food stored on floor.walkin
- Critical. Observed cloth used as a food-contact surface.cloths on rice
- 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. must have handles in bags
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage.tempura chicken in cardboard boxes
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. bunn hot water heater nozzel
- Observed clean equipment stored on floor.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Exit signs not properly illuminated. For reporting purposes only.back door
- Critical. Observed gas venting in disrepair. For reporting purposes only.hot water heater vent
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No 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. Pro
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6/22/2010 | 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 thawed in standing water. Corrected On Site.
- Critical. Observed food stored on floor.walkin
- Critical. Observed cloth used as a food-contact surface. over rice
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Faucet/handle missing at plumbing fixture.3 comp. sink
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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4/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.freezer
- Critical. Observed food stored on floor.walkin
- 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.
- Observed nonfood-grade containers used for food storage.chicken in boxes
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Hot water not provided/shut off at employee hand wash sink.kithen
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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12/22/2009 | 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.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed food stored on floor.walkin freezer and walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed open dumpster lid.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 7/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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