- Basic - Food stored on floor. In walk in cooler, container of cilantro and container of noodles stored on ground. Owner moved items off floor. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop on counter in water at 110°. Owner heated water to 150°. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cook line at prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Times not marked on chart for spring rolls, bean sprouts, rice, noodles, and cut cabbage used on cook line with time as a public health control. Owner marked time on charts. **Corrected On-Site**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In make table at end of cook line, raw shrimp behind cooked beef. Cook moved raw shrimp in front of cooked beef. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Bags of raw chicken in white chest freezer with bags of raw beef. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. Heavy food build up in can opener blade in kitchen. Owner took can opener to be cleaned. **Corrected On-Site** **Repeat Violation**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler, no date marking on cooked cabbage and cooked meats.
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic soup container used in bulk salt container. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of moldy boiled peanuts in walk in cooler. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Raw meat stored in reach in freezers and chest freezer. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash. Bulk container of dried chilis stored uncovered next to hand wash sink on cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw steak and raw shrimp stored next to cooked pork and over broth in walk in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. To go bags of raw chicken in chest freezer with raw beef. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Photocopies of Safetstaff certificates.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice at cook line. **Warning**
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12/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In rice at cook line. **Warning**
- 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. On prep table. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored with sauces on rack in middle of kitchen. **Warning** **Repeat Violation**
- Basic - Equipment in poor repair. Make table reach in cooler holding product at 46-47°, next to walk in cooler. Corrective action - put everything from cooler in ice baths. **Warning**
- Basic - In-use tongs stored on oven door handle. Multiple. **Warning** **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimp 46°; beef, chicken and water chestnuts all 47° in main make table reach in cooler next to walk in cooler. Corrective action - placed everything in ice baths. **Repeat Violation** **Warning**
- High Priority - Food with mold-like growth. Green pepper in walk in cooler. Voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Rewrapped raw beef over dried shrimp, single door reach in freezer across from ice machine. **Warning** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by stool, next to triple sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Both managers arrived. **Corrected On-Site** **Warning**
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9/16/2013 | Routine - Food | Warning Issued |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Sweaters, purses with restaurant food on storage shelf next to cook line.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons used for spices at cook line.
- Basic - Stored food not covered in walk-in cooler. Bean sprouts, beef. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Waste line clogged. Next to hand sink behind bar.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Side opposite chemical line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 45?, pork and tofu 46? all in top section of make table reach in cooler. Well not properly freezing up. Corrective action - placed all in ice bath.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Rewrapped ground chicken over beef in freezer next to hand sink at cook line.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Next to cook line.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corrective action - given plan.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Top well of reach in make table cooler not freezing up to maintain temperature, multiple products at 45-46?. Corrective action - placed all products in ice baths.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler across from stove. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. At cookline.
- Critical - No original 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. Certificates are copies. Licensing inspection.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed food stored in ice used for drinks. Gatorade bottle in ice machine ice. Corrected On Site. Removed.
- Critical - Vacuum breaker mising at hose bibb. Left side of splitter at mop sink faucet.
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9/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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