- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters. Operator stated company was coming today to clean unit.
- Basic - Cardboard used to line food-contact shelves. In kitchen under island.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Debris on floor, behind three compartment sink in bar area.
- Basic - Employee with no hair restraint while engaging in food preparation. One employee/food handler.
- Basic - Food stored on floor. Container of fruits in bar area. **Corrected On-Site**
- Basic - Leaking faucet head at three compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Grill pork 87°f. Product was not in the process of preparation or cooling. Corrective Action: operator placed product directly under Refrigeration that was 41°f or lower. Product was not stop saled due to operators testimony about time.
- High Priority - Raw shell eggs in make table were stored in front of ready to eat cut tomato in manner in which the raw shell eggs could have contaminated the ready to eat product.
- Intermediate - Handwash at kitchen entrance door was not in working order.
- 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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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of the storage shelf under the rice cookers
- Basic - Employee personal items stored in or above a food preparation area. Employee shirt inside the box with the noodles. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Dish employee **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Plastic cup scooping the soy sauce. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container at the Waite area. **Corrected On-Site**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touched raw shrimps continued working with soiled gloves on her hand. (EDUCATE). **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. ALL EMPLOYEES MUST BE FOOD HANDLER TRAINED WITHIN 60 DAYS OF HIRE
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with cleaning solution **Corrected On-Site**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside the knife container. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Inside the grout at the rear hand sink and the behind the dish machine.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Crack container lids **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Wiping towel under the cutting board. **Corrected On-Site**
- Basic - Hood filters in disrepair.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Spoon in water at 112° **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Plastic cup inside the sugar without handle. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Waite area / frontline coolers.
- Basic - Nonfood-grade bags used in direct contact with food. Shopping bags storing food in the walk in cooler. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Rear exit door.
- Basic - Reach-in cooler gasket torn/in disrepair. Prep line cooler
- Basic - Soil residue build-up on nonfood-contact surface. Storage shelves.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Coffee container. **Repeat Violation**
- High Priority - Container of medicine improperly stored. Vitamins stored on the shelf in the food area. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp spring rolls 89° at the prep line. Moved to the cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over pork chops in the walk in cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose Bibb. Back flow in disrepair.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Scoop in the flour and sugar. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing. Cutting board stored at the rear hand sink **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Rear hand sink .
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee purse and jacket on the food rack.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 76? **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Stro foam cup in the sauce. **Repeat Violation**
- Basic - Shelf under preparation table rusted.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Screw drivers **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Oil container **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts at 45? in the walk in cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Heavy oven cleaner at he clean plates. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee washing dishes.
- Basic - Food-contact surface not smooth and easily cleanable. Wet wiping towels under the cutting board. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Wait area. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. No. 2 can scooping the flour. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Plumbing system in disrepair. Hand sink next to the cook line.
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook **Corrected On-Site**
- 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 using bare hand on cut cabbage/pork with an AOP in place.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 77?. Iced.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed after breaking raw shell eggs.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing their hands at the 3-compartment sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. Hand sink at the wait area being used to store papaya.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink next to the cook line .
- 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. NEW employees must be trained within 60 days.
- 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 cake in the walk in cooler.
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-17-1 Observed ceiling soiled with accumulated dust. Repeat Violation.
- Critical - Violation: 53B-08-1 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. One cook, one server not trained.
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10/15/2012 | Complaint Full | Call Back - Complied |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. Oppm. Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Warewashing area.
- Critical - No handwashing sign provided at a handsink used by food employees. Wok area.
- 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. One cook, one server not trained.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking from an open glass at the waite area. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of drinking water on the shelf at the cookline area.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Moldlike substance in the grout in the handsink at the wok area.
- Observed ceiling soiled with accumulated dust. Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Operator washer her hands at the 3-compartment sink. Corrected On Site.
- Critical - Observed food stored on floor. Containers in the walk in cooler. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. Cooking oil at the rear exit door. Corrected On Site.
- Critical - Observed food stored on floor. Rice next to the floor mixer. Corrected On Site. Repeat Violation. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Styro foam cup scooping the tea. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. Soap dispenser at the warewashing area.
- Critical - Observed soil residue in storage containers. Msg, rice, flour sugar containers too soiled .
- Observed storage of maintenance tools in areas that may result in cross-contamination. Tool pan under the slicer with food. Corrected On Site.
- Critical - Observed toxic item stored by food. WD-40 on the food rack at the walk in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Home made mayonnaise in the walk in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice cakes in the walk in cooler. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator washed the gloves on her hands to re-use.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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9/21/2012 | Complaint Full | Warning Issued |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Bucket 0ppm. Corrected On Site.
- Observed ceiling soiled with accumulated dust. Kitchen area. Repeat Violation.
- Critical - Observed food stored on floor. Onions. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 88 degrees. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Cut bell pepper, cut tomato unwrapped stored on the top of the raw shell eggs in the makeline reach in cooler.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Screen door left open.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing soap at the handsink at the dishwashing area. Corrected On Site.
- No copy of latest inspection report.
- No suitable facilities provided to store employee clothing and other possessions. Employee shirt hanging over the prep sink. Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface. Storage shelf at the waite area.
- Critical - Observed buildup of soiled material on mixer head.
- Observed ceiling soiled with accumulated dust above the prep cooler at the cookline .
- Observed dusty ceiling r air conditioning vent covers above the reach in cooler before the cooking area.
- Observed employee with no hair restraint. 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. Non-handle plastic cup scooping the soy sauce. 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. Non-handle plastic cup scooping the sugar. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food thawed in standing water. Beef tripe at the prep sink. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Cleaning solution at the waite area. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Water bottle at the waite area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 58 degrees on the cookline.
- Critical. Observed food being cooled by nonapproved method. Pork stacked in the cooler at the cookline. Corrected On Site.
- Critical. Observed food stored on floor. Noodles. Corrected On Site.
- Critical. Observed food stored on floor. Food on the floor in the walk in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area. Rice next to the floor mixer.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Operator using bare hand on the noodles. 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. Employees not washing hands after leaving the food prep area.
- Observed ripped/worn tin foil used as shelf cover. Used to cover the hood filters above the cookline.
- Food-contact surface not smooth and easily cleanable. Wet towel on the top of the noodles. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Ecolab bucket storing rice. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Shopping bags storing foods in the reach in freezer.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm buckets.
- Wet wiping cloth not stored in sanitizing solution between uses at the waite area.
- Critical. Observed encrusted, soiled material on the scale.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All the storage shelves at the cookline.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler gaskets at the cookline.
- Equipment and utensils not properly air-dried.
- No suitable facilities provided to store employee clothing and other possessions. Soiled aprons stored with food. Corrected On Site.
- Critical. Observed toxic item stored by food. Chemicals stored with food at the waite area.
- Critical. Observed unlabeled spray bottle.
- Observed storage of maintenance tools in areas that may result in cross-contamination. Store with food on food shelf. Corrected On Site.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Boba teas prepped 9/3/10.
- Critical. Observed improper separation of raw animal foods and ready-to-eat foods. Observed cook placed raw pork chops on the grill touching the cooked pork chops that was just warming up for customers plate. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw non-commercially packaged raw pork with non-commercially packaged raw beef in the walk in freezer
- Critical. Observed raw animal food stored over ready-to-eat food. Raw non-commerciall y packaged brisket stored on top of the noodles in the walk in freezer.
- Critical. Observed food stored on floor. Walk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Eggrolls in the walk in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 77 degrees. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Shopping bags storing food in the walk in freezer.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. Inside the gasket area of the reach in cooler at the register area.
- Critical. Handwash sink not accessible for employee use at all times. Blocked with box of avocado at the frontline area. Corrected On Site.
- Critical. Observed unlabeled spray bottle hanging from the handsink .
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Bean sprouts 53 degrees, prep area]. Iced.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. [Heads of lettuce in the makeline cooler].
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. [Cook dipped glove into sanitizing solution , returned to work] Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Rice spoons in water at 60 degrees ] Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. [Cook] Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [Open bottle of water at the prepline area]. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Bus pans].
- Critical. Prep surface not sanitized after contamination and prior to use. [Cook used the knife to cut the cooked pork, wipe it off with a towel then place it back on the knife rack].
- Critical. Observed toxic item stored by utensils at the frontline area with the forks.
- No copy of latest inspection report.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Employee using his bare hand to place the basil on the plate with the sprouts for the customer]. Corrected On Site. [Call Back found employee[cook] at the makeline using his bare hand on the beef tendon to place in customer's soup].
- Violation: 13-03-1 Observed employee with no hair restraint. Corrected On Site. [Call Back found employees preparing customer's food at the makeline without hair restraint].
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. [The certified manager on the property traveling between Orlando and Philadelphia]. This violation must be corrected by : 1/5/10. [Call Back found no food manager training and no manager on the property with four or more employees] .
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1/5/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. [Raw chicken over the shrimps in the reach in cooler, cookline].
- Critical. Observed food stored on floor. [Onions at the walk in cooler door].
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. [Cook washing off his glove after picking up the soiled soup dish]. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [Employee using his bare hand to place the basil on the plate with the sprouts for the customer]. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. [Knives on the rack at the cookline with food debris].
- Critical. Manager lacking proof of Food Manager Certification. [The certified manager on the property traveling between Orlando and Philadelphia]. This violation must be corrected by : 1/5/10.
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11/5/2009 | Routine - Food | Warning Issued |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/24/2009 | Routine - Food | Warning Issued |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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