- Intermediate - Cutting board(s) stained/soiled. **Warning**
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1/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in the kitchen hand wash sink and the men's bathroom. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over cooked pork by the 3 compartment sink **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink.dumping tea and other items in the wait station hand wash sink **Warning**
- Intermediate - Food manager certification expired on 08/25/2013. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing pots and pans by the 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired in June 2013 **Warning**
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11/21/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Servers station.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Utensil storage container soiled.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Beef and veggies .
- Basic - Ceiling tile in disrepair. Water damaged near dishwashing area.
- Basic - Clean utensils or equipment stored in dirty container at cookline.
- Basic - Cloth used as a food-contact surface. To cover prepped veggies at walkin cooler and egg rolls at reach in cooler at cookline.
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. In dishwashing area.
- Basic - Gaskets with slimy/mold-like build-up. Cookline cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For beef.
- Basic - Soil residue build-up on nonfood-contact surface. Chest freezer top soiled by cookline.
- Basic - Stored food not covered in walk-in cooler. Prepped veggies.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at sanitizer bucket.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Home made scoop made out of plastic bottle.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over broccoli at walkin cooler.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Cutting board(s) stained/soiled. Cookline area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken and EGGROLLS at walkin cooler.
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4/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Around HANDWASH sink in servers station.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Veggies.
- Basic - Ceiling tile in disrepair. Dishwashing area.
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Floors not maintained smooth and durable. In dishwashing area.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At sugar container. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ribs thawing in standing water at 3 compartment sink.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. DELFIELD cooler in rear prep area.
- Basic - Reuse of single-service articles. Reuse of tofu containers. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. At DELFIELD freezer and cookline flip top cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Spice containers in shelving unit across from ice machine. **Repeat Violation**
- 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. 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wontons at 66? F in front line. Iced to food level. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over lobster at walkin cooler.
- High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By cookline.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ribs and chicken. Placed in walkin cooler. **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. EGGROLLS, chicken and ribs at walkin cooler.
- Intermediate - Soil residue in food storage containers. Spice containers in shelving unit across from ice machine.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at sugar and msg containers. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. by dishwashing area
- Observed build-up of debris, dust or dirt on nonfood-contact surface. fan in rear prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. door handle to walk in cooler .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fire extinguisher in kitchen area .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving soiled in server's station and on bottom of prep table at end of cookline .
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair. rusted shelving at walk in cooler .
- Observed gaskets with slimy/mold-like build-up. chest freezer in server's station
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. chest freezer in server's station
- Observed nonfood-contact equipment in poor repair, exterior of chest freezer and ice bin rusted in server's station .
- Observed personal care item stored with food. keys. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs at 78 degrees at cookline under no temperature control . Corrected On Site. placed inside cooler. Must discard within 4 hours from leaving temperature control .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork at 52 degrees . Corrected On Site. added ice to container to food level.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked pork at cookline freezer .
- Observed reuse of single-service articles. reuse of tofu container to store sauces and prepped veggies.at walk in cooler .
- Observed single-service articles improperly stored. takeout containers not properly inverted. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. server's station .
- Critical - Observed soil residue in storage containers. spice containers and msg container in dry storage area shelving .
- Critical - Observed uncovered food in holding unit/dry storage area. prepped veggies and pineapple in walk in cooler .
- Observed wall soiled with accumulated food debris. server's area, dishwashing area , prep area.
- Critical - Working containers of food removed from original container not identified by common name. spice containers.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARDS
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH SINK
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.WAIT STATION HANDWASH
- Violation: 37-14-1 Observed ceiling in disrepair.STAINS KITCHEN
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9/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Identity of food or food product misrepresented.CRAB RANGOON ON MENU USES SEA COMPOSITE
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH SINK
- Critical - No handwashing sign provided at a handsink used by food employees.WAIT STATION HANDWASH
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.TOP OF DISHMACHINE
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Observed ceiling in disrepair.STAINS KITCHEN
- Critical - Observed food stored on floor.WALKIN
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARDS
- Critical - Observed handwash sink used for purposes other than handwashing.PLASTIC CONTAINER IN HANDWASH
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PORK STRIPS CHICKEN TOP OF REACHIN COOKSLINE Repeat AT 41 end of inspection CLOSED LIDS LESS THAN 4 HOURS IN UNIT
- Critical - Observed potentially hazardous food thawed in an improper manner.RIBS IN 3cs NO RUNNING WATER
- Critical - Observed raw animal food stored over ready-to-eat food.RAW EGGS OVER VEGETABLES WALKIN
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/25/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.10ppm SERVICE REPAIRED DURING INSPECTION Corrected On Site.
- Critical - Exit signs not properly illuminated. For reporting purposes only.DINING ROOM
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.IiNside LID OF CHEST FREEZER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.TOP OF DISHMACHINE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN SHELVING
- Observed ceiling in disrepair.STAINS
- Critical - Observed food stored on floor.KITCHEN Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.LESS THAN 4 hrs in unit CLOSED LID ADDED ICE TO PORK STRIP CONTANER
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.SPOONS WITH MIXED HANDLES
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.PREPARATION TABLE SHELVING
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed ceiling in disrepair.DISHMACHINE AREA
- Critical - Observed food stored on floor.BAG OF ONIONS
- Critical - Observed food stored on floor.WALKIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner.SCALLOPS
- Critical - Observed raw animal food stored over ready-to-eat food.RAW CHICKEN OVER VEGES WALKIN
- Critical - Observed soiled reach-in cooler gaskets.COOKSLINE
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH
- Critical - No handwashing sign provided at a handsink used by food employees.SIDE PREPARATION AREA HANDWASH
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Observed ceiling in disrepair.STAINS FOOD STORAGE AREA
- Observed employee with no hair restraint. COOKSLINE Corrected On Site.
- Critical - Observed food stored on floor.DRY FOOD AREA
- Observed gaskets with slimy/mold-like build-up.CHEST FREEZER GASKETS
- Critical - Observed handwash sink used for purposes other than handwashing.COLLANDER IN HANDWASH
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.TUB OF COOKED BROWN RICE LESS THAN 4 HOURS DISPOSED PRODUCT BY OWNER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.EGG ROLLS WALKIN
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Dispensing EQUIPMENT, Protection of EQUIPMENT and FOOD. In EQUIPMENT that dispenses or vends liquid FOOD or ice in unPACKAGED form: (A) The delivery tube, chute, orifice, and splash surfaces directly above the container receiving the FOOD shall be designed in a manner, such as with barriers, baffles, or drip aprons, so that drips from condensation and splash are diverted from the opening of the container receiving the FOOD; (B) The delivery tube, chute, and orifice shall be protected from manual contact such as by being recessed; (C) The delivery tube or chute and orifice of EQUIPMENT used to vend liquid FOOD or ice in unPACKAGED form to self-service CONSUMERS shall be designed so that the delivery tube or chute and orifice are protected from dust, insects, rodents, and other contamination by a self-closing door if the EQUIPMENT is: (1) Located in an outside area that does not otherwise afford the protection of an enclosure against the rain, windblown debris, insects, rodents, and other contaminants that are present in the environment, or (2) Available for self-service during hours when it is not under the full-time supervision of a FOOD EMPLOYEE; and (D) The dispensing EQUIPMENT actuating lever or mechanism and filling device of CONSUMER self-service BEVERAGE dispensing EQUIPMENT shall be designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Critical. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than ...(1 inch).
- Critical. Toilet Tissue, Availability. A supply of toilet tissue shall be available at each toilet.
- Please see inspection report for more details.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.CHICKEN BUS PAN KITCHEN FLOOR Repeat Violation.
- Critical. Observed food stored on floor.WALKIN Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.SUGAR,FLOUR
- Observed employee with no hair restraint.CHEF Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner.CLOTH USED TO COVER FOODS WALKIN Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.PAINT BRUSH
- Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.CLOTH USED AS SHELF LINER Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARDS
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.AND GREASE Repeat Violation.
- Observed utensils stored in crevices between equipment.
- Critical. Hand wash sink lacking proper hand drying provisions.KITCHEN HANDWASH Repeat Violation.
- Wall not smooth and easily cleanable.WALL PEELING 3 AREA AND DISHMACHINE AREA Repeat Violation.
- Observed ceiling in disrepair.STAINS AND HOLES
- Critical. Exit signs not properly illuminated. For reporting purposes only.DINING ROOM
- 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. HAS PROOF FOR 2 employees, no proof for YING AND JOE This violation must be corrected by : 6/1 /10.
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4/12/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALKIN
- Critical. Observed food stored on floor.WALKIN
- Critical. Observed food stored on floor.KITCHEN
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.COOKSLINE VEGES PREPARATION Corrected On Site.
- Observed employee with no hair restraint.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.RUSTED WALKIN SHELVING
- Equipment or utensils not designed or constructed in a durable manner.NAPKINS CLOTH USED FOR FOOD COVERING WALKIN
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.CLOTH USED AS SHELVING LINER CLEAN DISHES
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Observed build-up of grease on nonfood-contact surface.HOOD FILTER
- Observed single-service articles improperly stored.PLASTIC UTENSILS KITCHEN
- Wall not smooth and easily cleanable.WALL PEELING 3cs AREA
- Observed ceiling in disrepair.STAINED KITCHEN
- Lights missing the proper shield, sleeve coatings or covers.KITCHEN
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.RAW EGGS OVER VEGES
- Equipment or utensils not designed or constructed in a durable manner.WALKIN SHELVES RUSTED
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.CLOTH TABLECLOTHS USED AS SHELLF LINER UNCLEAN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH
- Critical. Hand wash sink lacking proper hand drying provisions.KITCHEN HANDWASH
- Observed ceiling in disrepair.STAINED
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Exit signs not properly illuminated. For reporting purposes only.DINING ROOM SIDE DOOR
- Critical. Exit signs not properly illuminated. For reporting purposes only.KITCHEN
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/7/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 9/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/9/2008 | Routine - Food | Warning Issued |
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