- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored on floor. In WIC. CARRPTS.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Purses stored with food. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw frozen chicken over raw beef in WIF.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times. HWS by cook line had a chair and pot in sink. **Repeat Violation**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice in wait station ice machine.
- Basic - Lights in dry storage area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (beef broth - 67f). Operator instructed to ice item.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (rice - 130f). Operator instructed to reheat item. Item observed at 140f. **Corrected On-Site**
- High Priority - Tofu cold held at greater than 41 degrees Fahrenheit (47f). Operator instructed to place item into cooler. Item observed at 41f. **Corrected On-Site**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - Observed buildup of soil on condenser fan in walk in cooler.
- Marked exit in rear of dining area blocked. For reporting purposes only. **Repeat Violation**
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5/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food (bean sprouts) and rim of the container.
- Basic - Lights in dry storage area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees at cookline.
- Basic - Wet wiping cloths at wait station not stored in sanitizing solution between uses.
- Exit/egress at rear of dining area blocked. For reporting purposes only.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (soup - 125f). Operator instructed to reheat item. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cookline.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (beef) stored on floor in walk in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees at rear of kitchen.
- High Priority - Cooked shrimp cold held at greater than 41 degrees Fahrenheit (51f).
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (tofu - 49f) **Corrected On-Site**
- Intermediate - No soap provided at handwash sink at frontline. **Corrected On-Site**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (soda) stored in drink ice. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food (pork- 52f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - Hot water not provided/shut off at employee handwash sink at frontline.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Hand wash sink at backline lacking proper hand drying provisions.
- Critical - Handwashing soap lacking at handwashing sink at backline.
- Critical - Hot water not provided/shut off at employee hand wash sink at cookline.
- Critical - Hot water not provided/shut off at employee hand wash sink at frontline.
- Critical - Hot water not provided/shut off at employee hand wash sink at wait station.
- Lights at cookline missing the proper shield, sleeve coatings or covers.
- Critical - Observed hand wash sink at cookline inaccessable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food (bean sprouts) cold held at greater than 41 degrees Fahrenheit (73F). Corrected On Site.
- Critical - Observed potentially hazardous food (sauce) cold held at greater than 41 degrees Fahrenheit (44F).
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at frontline incapable of maintaining potentially hazardous food at proper temperatures (45F). Operator instructed to monitor unit.
- Lights at cookline missing the proper shield, sleeve coatings or covers.
- Observed in-use utensil (rice scoop)stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food (milk) cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Critical - Observed potentially hazardous food (pork) cold held at greater than 41 degrees Fahrenheit (51F). Corrected On Site.
- Critical - Observed potentially hazardous food (shrimp) cold held at greater than 41 degrees Fahrenheit (56F). Corrected On Site.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at frontline incapable of maintaining potentially hazardous food at proper temperatures (45F).
- Critical - Hand wash sink at cookline lacking proper hand drying provisions.
- Critical - Hand wash sink in rear of kitchen lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing sink in rear of kitchen.
- Critical - Observed an employee beverage container improperly stored in cookline cooler.
- Critical - Observed cloth used as a food-contact (noodles) surface in walk in cooler.
- Critical - Observed hand wash sink in rear of kitchen not accessable.
- Critical - Observed potentially hazardous food (bean sprouts) cold held at greater than 41 degrees Fahrenheit (58F). Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food (milk) cold held at greater than 41 degrees Fahrenheit (45F).
- Wet wiping cloth at cookline not stored in sanitizing solution between uses.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water shut off at employee handwash sink at entrance to kitchen.
- Critical - Hand wash sink in rear of kitchen lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed expired employee training records.
- Critical - Observed hand wash sink at end of cookline inaccessible.
- Critical - Observed hand wash sink at wait station inaccessible. Corrected On Site.
- Critical - Observed potentially hazardous food (shrimp) cold held at greater than 41 degrees Fahrenheit (53F). Corrected On Site.
- Critical - Observed potentially hazardous food (sprouts) cold held at greater than 41 degrees Fahrenheit (75F). Corrected On Site.
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (pasta) in walk in cooler.
- Critical - Observed uncovered food (soup) in walk in cooler Corrected On Site.
- Observed utensils (knives) stored in crevices between equipment at cookline.
- Plumbing system at handsink at entrance to kitchen in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (onions) cold held at greater than 41 degrees Fahrenheit (71F). Corrected On Site.
- Critical. Observed potentially hazardous food (pork) cold held at greater than 41 degrees Fahrenheit (61F). Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil buildup inside ice bin at wait station.
- Observed utensils (knives) stored in crevices between equipment.
- Observed leak at hansink.
- Critical. No handwashing sign provided at a handsink at cookline.
- Critical. Hand wash sink in rear of kitchen lacking proper hand drying provisions. Corrected On Site.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (milk) cold held at greater than 41 degrees Fahrenheit (45F).
- Critical. Observed potentially hazardous food (bean sprouts) cold held at greater than 41 degrees Fahrenheit (65F). Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (45F). Operator instructed to adjust and monitor unit.
- Critical. Observed raw animal food (beef) stored over ready-to-eat food (sauce) in walk in cooler.
- Observed ice scoop at wait station with handle in contact with ice.
- Observed ice scoop in icemachine with handle in contact with ice.
- Critical. Observed hand wash sink at cook ine used for purpose (storage) other than washing hands.
- Critical. Observed hand wash sink in rear of kitchen used for purpose (storage) other than washing hands.
- Critical. Observed hand wash sink inaccessible.
- Critical. Observed buildup of soil in the interior of ice machine.
- Observed grease accumulated on kitchen floor under cookline equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights at wait station missing the proper shield, sleeve coatings or covers.
- 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.
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8/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (noodles) at cookline cooler.
- Critical. Observed cloth used as a food-contact surface (noodles) in walk in cooler.
- In-use utensil not stored with handle above the top of potentially hazardous food (rice) and the container.
- Critical. Observed soil buildup inside ice bin at wait station.
- Critical. No handwashing sign provided at handsink at cookline.
- Critical. Hand wash sink at cookline lacking proper hand drying provisions.
- Observed grease accumulated on kitchen floor at cookline.
- Lights at end of cookline missing the proper shield, sleeve coatings or covers.
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (beef) cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (45F). Operator instructed to monitor unit.
- Critical. Observed food (beef) stored on floor in walk in freezer.
- Critical. Observed hand wash sink in rear of kitchen in disrepair.
- Critical. Observed buildup of soil in the interior of ice machine.
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12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (sauces) in walk in cooler.
- Critical. Observed bare hand contact of ready-to-eat food (lemons) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed hand wash sink in rear of kitchen used for purpose other than washing hands.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Handwashing cleanser lacking at handwashing sink in rear of kitchen.
- Carbon dioxide/helium tanks not adequately secured.
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8/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/12/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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