- Basic - Build-up of grease on nonfood-contact surface. To the coils for the reach in coolers **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Food being prepared outside. No food may be prepared on the table in the screen room upside of the establishment. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Med size (L): beef 54. 58. 55. 52. LRG size: (C): noodles 63. Shrimp 60. Spring roll 50. Shrimp 50. Lettuce 60. See stop sale. **Repeat Violation** **Warning** 8/13/14 LRG: lettuce 59. 53. Tomato 46. Noodles 51. 55 out of compliance LRG unit AC MED: beef 39. 39. Poultry 41. 41. In compliance for medium size reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep area: poultry 45. Poultry 63-69. Noodles 50. Corrective action taken. Moved to the walk in cooler Bean sprouts 53. Lettuce 49. Corrective action taken. Ice added to the igloo cooler **Warning** 8/13/14 bean sprouts 46. Lettuce 50. AC
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Bean sprouts 50. 65. Per the manager this items had just been delivered See stop sale **Warning** 8/13/14 no delivery
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See section 03's for stop sale of temperature abuse foods **Repeat Violation** **Warning** 8/13/14 see stop sale
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled.the wooden table located outside. **Warning**
- 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. **Warning**
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08/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease on nonfood-contact surface. To the coils for the reach in coolers **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Cook was eating on the prep line **Warning**
- Basic - Food being prepared outside. No food may be prepared on the table in the screen room upside of the establishment. **Warning**
- Basic - Hood filter missing or the system is being operated with gaps between the filters at the automatic fire suppression/exhaust system. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Med size (L): beef 54. 58. 55. 52. LRG size: (C): noodles 63. Shrimp 60. Spring roll 50. Shrimp 50. Lettuce 60. See stop sale. **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Server to handle utensils at the wait staff area in the kitchen No corrective action taken. **Warning**
- 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. Cook was eating and proceeded to handle food containers on the cook line without washing her hands after she had just finished eating. No corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep area: poultry 45. Poultry 63-69. Noodles 50. Corrective action taken. Moved to the walk in cooler Bean sprouts 53. Lettuce 49. Corrective action taken. Ice added to the igloo cooler **Warning**
- High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Bean sprouts 50. 65. Per the manager this items had just been delivered See stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See section 03's for stop sale of temperature abuse foods **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. The scale located outside The mallet on the table located outside **Warning**
- Intermediate - Cutting board(s) stained/soiled.the wooden table located outside. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pho beef not clear on "may be undercooked" or "raw beef" **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink **Corrected On-Site** **Warning**
- 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. **Warning**
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon 89
- Basic - Soil residue build-up on nonfood-contact surface. The coil to the larger prep reach in cooler on the cook line
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish ball 47. Tomato 66. Shrimp 50. Beef 44. All in the larger prep reach in cooler on the cook line 1of 3.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. The cook
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Multiple items on floor
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filters in disrepair.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Trays by cook line **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Throughout facility
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Throughout kitchen
- High Priority - Raw animal food not properly separated from ready-to-eat food. Reach In Cooler under make table, raw chicken beside cooked beef **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Reach In Cooler under make table, Chicken over vegetables **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over onions **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer/bowl in Handwash sink by Three Compartment Sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Beef, pork chops covered **Corrected On-Site**
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Center of double door in the dining room
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef 84 in a bowl, discarded
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At curbed area in the rear area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 48. Beef 49. Pork 45 double/triple panned in the reach in cooler in/at cook line. The inspector removed the third pan. The employee added ice and water to the second pan
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup in 80 gallon container
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup in 80 gallon pot covered
- 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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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper strength. 0ppm
- Critical - Maanger lacking proof of Food MAnager Certification. Mr. Le
- Observed build up of grease on non food contact surface. Hood filters
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single service items, without washing hands. Employee multi tasking and failing to wash hands to break the contamination cycle.
- Observed in use utensil stored in standing water less than 135 F. Rice scoop expo side 76F
- Observed in use utensil stored in standing water less than 135F Rice scoop cookline 84F
- Observed potentially hazardous food cold held at greater than 41 F. Bean sprouts 72F. Corrective action taken lots of ice added. 30 minutes later 42F degrees COS
- Observed potentially hazardous food cold held at greater than 41F. Noodles 78F in protable cooler. Corrective action taken lots of ice added. 54F within 5 minutes COS
- Observed potentially hazardous food cold held at greater than 41F. Pork slices 45F in the left reach in cooler on the cookline
- Observed potentially hazardous food cold held at greater than 41F. Rice flour yellow 47, rice flour 44F in the middle reach in cooler on the cookline
- Observed processed ready to eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk at the bar
- Observed processed ready to eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in the walk in cooler
- Critical - Observed soil residue in storage containers, lids to containers in the walk in cooler
- Single use gloves not changed as needed after changing tasks or when damaged or soiled, PIC multi tasking throughout the kitchen all over without ever removing soiled gloves and washing hands between raw, ready to eat, cleaning etc
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters
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3/9/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. at the bar
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. large opening at the hood For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. at the bar
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed build-up of grease on nonfood-contact surface. test strip container
- Critical - Observed cloth used as a food-contact surface. brown delivery bags in contact with washed cut vegetables in the walk in cooler Repeat Violation.
- Critical - Observed encrusted material on can opener. corrective action taken to the dish machine
- Critical - Observed encrusted, soiled material on slicer. located on exterior by the ice machine
- Observed equipment in poor repair. exterior table in severe disrepair. remove, discard, or fix the wood board table adjacent the ice machine
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing a wrist band and watch while cooking Repeat Violation. Corrected On Site.
- Critical - Observed food stored in a prohibited area. a pot full of chicken at the exterior of the restaurant
- Critical - Observed food stored in a prohibited area. no food is to be prepared, held, sliced, worked on or etc on the exterior of the restaurant. NO FOOD
- Critical - Observed food stored in a prohibited area. storage of foods under the hand sink and three compartment sink Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on exterior table adjacent the ice machine
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards on the prep reach in coolers on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. fire grill encrusted on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. scale on exterior table adjacent the ice machine
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all on the cookline
- Observed leaking pipe at plumbing fixture. hand sink closest the three compartment sink leaking.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 47 f degrees in container in prep area. corrective action taken added ice. retemp 43 within 20 minutes Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flour mix 68 f degrees in the prep reach in cooler on the cookline (middle unit)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 87 f degrees on the prep table in front of the cookline. corrective action taken moved to the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 54 and 49 f degrees in the prep reach in cooler on the cookline closest the dish machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp 53 f degrees in the prep reach in cooler on the cookline (facing wok)
- Critical - Observed potentially hazardous food thawed in standing water. shrimp in bucket Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk open held 24 hrs or greater not dated in the reach in cooler at the bar
- Critical - Observed soil residue in storage containers. dry storage containers in prep line x3 grey
- Critical - Observed soil residue in storage containers. most in the walk in cooler
- Observed wall soiled with accumulated grease. cookline by the wok
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles held 24 hrs or greater not dated in the walk in cooler Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soup held 24 hrs or greater not dated in the walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pork 54 and 49 in the prep reach in cooler on the cookline closest the dish machine
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket Corrected On Site.
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3/7/2012 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five. provided form HR 5030-160
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Pots pans clean stored outside.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Stem type off by 12 f degrees Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Using newspapers as containers liners in direct contact with vegetables in the walk in cooler
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook wearing a watch on the cookline Repeat Violation. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on smallest reach in cooler on the cookline
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. handle to far left reach in cooler on the cookline is severely soiled. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. wok steamer, slicer, table and associated equipment on the exterior of the establishment are soiled
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in soup/sauce container in the walk in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 52 f degrees cold held reach in cooler middle unit on the cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. double door has a gap between the door at side in dining room.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. noodles made previous day not dated on far left reach in cooler on the cookline
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean pots and pans stored in outside storage area
- Critical - No handwashing sign provided at a handsink used by food employees. mens restroom
- Critical - No proof of current 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. Some expired some missing
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan covers wic
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. cook with watch
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed handleless bowl used to scoop sugar
- Observed nonfood-grade containers used for food storage. carrots in bucket designed for paint
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch and water 66 deg and 50
- Critical - Observed potentially hazardous food thawed in standing water.shrimp
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over tarot
- Observed reuse of single-service articles. plastic spoons
- Critical - Observed screen in door torn/in poor repair.and not self closing
- Observed sugar scoop with handle in contact with sugar
- Critical - Observed uncovered food in holding unit/dry storage area. pork in wif
- Observed utensils in poor condition. cleaver handle
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. slicer and prep table in outside area being used to orep food. no food preparation is permitted outside
- Critical - Vacuum breaker mising at hose bibb. mop sink
- Critical - Working containers of food removed from original container not identified by common name.sugar in English
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 32-22-1 Observed objectionable odors in bathroom.
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8/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued due to adulteration of food product. 10 gallons of noodles with used wiping cloth inside
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). sprouts , beef, shrimps , @ 58 degrees; & aboce
- Critical. Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. sprouts
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts 78, shrimp & sprouts 70degrees , beef & shrimp 58 degrees; all in ric
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. all ric @ 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. emp chg tasks & gloves never wadh hands
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher goiing from dirty to clean not wash hands between
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cook placing veggie in roll bare hands
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. putting sprouts on plates with bare hands & dirty gloves @ wic
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. pans
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed objectionable odors in bathroom.
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8/6/2010 | 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. stock in wic not date marked
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil @ line @ 55 degrees;
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.0pork & fish on ric top @ 46 degrees; Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. sprouts over sauces wic & fruits over prep onions
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken; over beef wic
- 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.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under microwave
- Observed attached equipment soiled with accumulated grease. filters
- Lights missing the proper shield, sleeve coatings or covers.
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3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. in cook ric
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.wic
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw beef to veggie not changed gloves
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. garbage; can used eith noodles drainer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelving
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing. defrosting veggie
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
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8/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/20/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/13/2009 | Routine - Food | Warning Issued |
| No report available. | 10/13/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/12/2008 | Routine - Food | Emergency Order Callback Time Extension |
| No report available. | 8/11/2008 | Routine - Food | Emergency order recommended |
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