- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.Back room of kitchen.
- Basic - Buildup of food debris/soil residue on equipment door handles.Reach in coolers on cook line.
- Basic - Food debris accumulated on kitchen floor.Between the reach in cooler and end shelves on the cook line.
- Basic - Food stored in undrained ice.Raw chicken in the reach in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw chicken over sprouts in the reach in cooler on the cook line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.Grease build up on cook line.
- Basic - Buildup of food debris/soil residue on equipment door handles.Reach in coolers on the cook line
- Basic - Case/container/bag of food stored on floor in kitchen.fry oil in the sushi area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Plates at the front counter area.
- Basic - Food stored on floor.Bag of sugar touching the floor in dry storage area.
- Basic - In-use tongs stored on oven door handle.Cook line
- Basic - Soil residue build-up on nonfood-contact surface.Interior of the reach in coolers in back storage area
- High Priority - Dented/rusted cans present. See stop sale. Pineapple chunks.
- Intermediate - Handwash sink used for purposes other than handwashing.Observed food pan in sink on the cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Dry storage area
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.near Handwash sink at triple sinks
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair.Deli style reach in cooler on cook line.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.Turned up crock pot. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses.
- High Priority - Raw animal food stored over ready-to-eat food.raw whole shell eggs stored behind shrimp in deli style reach in cooler on cook line **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In salt/ sugar
- Basic - No handwashing sign provided at a hand sink used by food employees. At handsink in rear **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
- 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. At 0 ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, tofu and corn starch and water at 68?-80?.
- High Priority - Small flying insects in bar area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Beside bar **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice no written plan
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3/15/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/20/2012 | Routine - Food | Call Back - Complied |
- 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.[current warning]
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor.[bag of rice]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[upright freezer]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[upright]
- Critical - Observed less than 1 handwash sink or number required by law for employees.[sink required in bar area]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.[cooked meat]
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Observed utensils stored in crevices between equipment.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. Handled scoops for stir fry washed but not sanitized.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Tongs on oven handle.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No cleaning agent provided in first compartment of sink. Soap in middle sink
- 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.
- Observed employee cooking/prepping with no hair restraint.
- Observed grease accumulated on kitchen floor. Behind cooks line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 90 degrees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water mixture on cooks line at 82 degrees. Chicken in back prep area 101 degrees.Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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6/19/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor. Soda on floor in back storage area.
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4/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Sink beside 3 compartment.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. At main handwash station on cook line.
- No plan review submitted and renovations completed since original licensing. Flat top grill, 6 eye gas stove, fryer and hood suppression system added.
- 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. Pro
- Critical - Observed food being cooled by nonapproved method. Chicken being cooled in bulk quantity in plastic container with lid. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Washed hands in 3 compartment sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook touched celery with bare hands. Product not immediately being cooked.
- Critical - Observed food stored on floor. Soda on floor in back storage area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used as scoop in sugar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Beside rice maker. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 66 degrees at time of inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic and oil at 50 degrees at time of inspection. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in cooler opened yesterday not date marked.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over noodles in refrigerator in back storage.
- Critical - Observed raw animal food stored over ready-to-eat food. Shelled eggs over celery in true side cooler
- Observed reuse of single-service articles. Single use cans being reused for garlic and oil on cooks line.
- Critical - Thermometers not calibrated according to manufacturer's specifications. In cooler with sprouts, vegetables and eggs.
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2/10/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. missing at employee hand sink
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. needs quatenary test strips
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in service area
- 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. Pro
- Critical - No thermometer provided to measure temperature of food product.
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8/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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