- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop rice from bulk container. Manager discarded scoop. **Corrected On-Site**
- 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. Open bottle of water on prep table in kitchen. Employee discarded bottle. **Corrected On-Site**
- Basic - Food stored on floor. Bulk containers of rice and spices stored on floor near dish machine.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Raw chicken in chest freezer closest to walk in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair. Gasket is torn at middle of walk in cooler door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth sitting on slicer in kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor. Bucket to the right of the hand sink in the front counter area. Employee moved bucket off ground. **Corrected On-Site**
- Basic - Working container of food not labeled in English. Bulk containers of sugar, salt, and msg at cook line not labeled. **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. Dish machine chlorine sanitizer 0 ppm.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. No quat test kit for use with triple sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork cooling at cook line, pork at 115°. Corrective action, cook moved pork to walk in cooler.
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. At oven door near entrance to kitchen. **Corrected On-Site**
- Basic - Working container of food not labeled in English. Container of spices above chest freezer labeled in Vietnamese.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, cooked chicken 47° and noodles 47°. Cooler fan blowing at 42° according to inspector thermometer. Instructed owner to turn cooler down.
- 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. Ziploc bags of raw beef over raw pork in chest freezer closest to walk in cooler.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Mung bean mix dated 5/3. Employee voluntarily discarded. **Repeat Violation**
- Intermediate - Food manager certification expired. Kim Nguyen expired 01/21/2014 from National Registry of Food Safety Professionals.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Jugs of frying oil. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp on prep table top at cook line.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. 9 quarts of beef stew dated 12-20-13.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of frying oil sitting in aluminum pan on floor, next to stove.
- Basic - Exterior door has a gap that opens to the outside. Left side of rear exit door, able to see light coming through.
- Basic - No copy of latest inspection report available.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All time/temperature controlled for safety foods with temperatures of 47° in unit. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Rewrapped pork and chicken stored with each other in chest freezer by walk in cooler.
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7/8/2013 | Routine - Food | Administrative complaint recommended |
- Observed: Observed raw animal food stored over ready-to-eat food. Raw shell eggs over sauce in reach in cooler closest to rear exit door. Priority: Critical
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2/26/2013 | Routine - Food | Call Back - Complied |
- Observed: Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in bulk rice, near dish machine. Priority: Non-Critical
- Critical - Observed: Hand wash sink lacking proper hand drying provisions. Hand sink at entrance to kitchen. **Corrected On-site** Priority: Critical
- Critical - Observed: Manager lacking proof of food manager certification and no one certified at this location. Priority: Critical
- Critical - Observed: No conspicuously located thermometer in holding unit. Left reach in cooler make table closest to entrance to kitchen. **Repeat Violation** Priority: Critical
- Critical - Observed: No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employees able to provide proof. Priority: Critical
- Critical - Observed: Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board, prep table. Priority: Critical
- Observed: Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops at cook line. Priority: Non-Critical
- Critical - Observed: Observed raw animal food stored over ready-to-eat food. Raw shell eggs over sauce in reach in cooler closest to rear exit door. Priority: Critical
- Critical - Observed: Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 40-50 degrees F on cooler with ice on them. Ice is not effective enough to keep sprouts cold enough., Noodles room temperature at cook line, Corrective action - put both on time control due to quick use of product. Chicken stock 50-53 degrees F in walk in cooler, bean sprouts 50 degrees F in walk in cooler. **Repeat Violation** Priority: Critical
- Critical - Observed: Required consumer advisory for raw/undercooked animal food not provided. Corrected on site - given form. Priority: Critical
- Critical - Observed: Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 50 degrees F in walk in cooler. **Repeat Violation** Priority: Critical
- Critical - Observed: Stop sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Priority: Critical
- Observed: Wet wiping cloth not stored in sanitizing solution between uses. In prep area. Priority: Non-Critical
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12/17/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food temperatures of 47F taken in walk in cooler. Corrective action - it appears thermostat was bumped by large boxes being placed around it. Turned thermostat to correct value of 37F on dial. Waited to end of inspection to recheck, unit blowing ambient air of 40F and dropping at second check.
- Critical - Establishment operating without a current Hotel and Restaurant license. License expired 6-1-12.
- Critical - No conspicuously located thermometer in holding unit. Make table reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 60F at cookline in container filled with ice water. Added ice to water to rapidly cool to 41F or below. Product out less than 4 hours. Pork, beef, both 47F both in walk in cooler. Thermostat set to 46F in corner of unit. Corrective action - thermostat had been bumped by boxes. Turned thermostat to 37F and checked air blowing at 40F and dropping by end of inspection.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp at 38F in bucket next to cookline. Corrected On Site. Moved to cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Given sign.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Walk in cooler at ambient temperature of 46F. Corrective action - thermostat turned down, had been bumped by boxes. Unit blowing 40F and dropping by end of inspection.
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8/2/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 15-32-1 Observed cooler gasket torn/in disrepair. Make table cooler Repeat Violation.
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4/16/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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4/16/2012 | Complaint Partial | Admin. Complaint Callback Complied |
- Violation: 15-32-1 Observed cooler gasket torn/in disrepair. Make table cooler Repeat Violation.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Front counter of restaurant re-designed. 3/31/12 At callback owner said plansvwere sent to Plan Review. Unable to verify with District Office due to callback being done on a weekend. Violation time extended 7days per Supervisor. Inspector will verify with District Office.
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3/31/2012 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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2/8/2012 | Complaint Partial | Emergency Order Callback Complied |
- Critical - Observed at least 50 live roaches under chest freezer in kitchen. Rpaches scattered when chest freezer moved.
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2/7/2012 | Complaint Partial | Emergency order recommended |
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- No plan review submitted and renovations in progress. Front counter of restaurant re-designed.
- 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.
- Observed cooler gasket torn/in disrepair. Make table cooler Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef stored over RTE foods in make table cooler Corrected On Site.
- Critical - Observed interior of microwave soiled. Interior top, on cookline
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Food throughout coolers Repeat Violation.
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1/26/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. By chest freezer
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. First kitchen handsink Repeat Violation.
- Critical - No proof of original employee training certificate or card provided. Photocopies only.
- Observed gaskets with slimy/mold-like build-up. Make table cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Spon in front handsink. And being used as a dump sink. Observed ice in handsink .
- Observed reachin cooler gasket torn/in disrepair. Make table cooler and walkin cooler Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket at 300ppm chlorine
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked items throughout walkin cooler
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. By chest freezer Repeat Violation.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Male bathrooms
- Critical - No proof of an original certificates or card for employee training provided. All public food service establishments must provide the division with proof an original certificate or card for employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Photocopies only
- Critical - Observed interior of microwave soiled. Interior top
- Observed reachin cooler gasket torn/in disrepair. Make table cooler
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/2/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED MEATS / SOUPS inside walk in cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.FRONT AREA bulk sugar container not labeled.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEAN SPROUTS in kitchen on standing water 77 degrees farenheit . Repeat Violation. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other inside reach in freezer RAW MEATS.
- Critical. Observed raw animal food stored over ready-to-eat food.RAW SHELL EGGS stored over vegatables inside walk in cooler. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.COOKS LINE handling ready to eat vegatables and server cutting lemons for drinks WITHOUT WEARING GLOVES. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.WHITE RICE scoops / spoons nere rice cooker in kitchen .
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.COOKS LINE washing hands in 3 Comparment sink. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.COOKS LINE wearing watch. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.COOKS LINE employee / handled raw meat than handled raw vegatables without changing gloves or washing hands. Repeat Violation. Corrected On Site.
- Critical. Observed employee wash hands with no soap.COOKS LINE employees .
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soil residue in storage containers.GREY TUBS used for food storage are very dirty SOME INSIDE COOLERS and several throughout establishment .
- Observed FAN IN KITCHEN dirty with excessive DUST / DIRT in food preparation area.
- Critical. Observed handwash sink used for purposes other than handwashing.ESTABLISHMENT installed WATER FILTER for drinking water to handwashing sink.
- Critical. Handwashing cleanser lacking at handwashing lavatory.KITCHEN.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
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8/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED FOODS NOT DATED INSIDE WALK IN COOLER.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.BEAN SPROUTS IN COOKS LINE FOUND AT 59 FARENHEIT . Corrected On Site.
- Critical. Observed raw SHELL EGGS over NOODLES inside walk in cooler. Repeat Violation.
- Critical. Observed employee engage in food preparation, not washing hands before changing gloves and in between handling RAW and READY TO EAT . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of microwave soiled.
- Carbon dioxide/helium tanks not adequately secured.
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2/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw shell eggs stored over ready-to-eat food inside cooks line reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets, cooks line make table reach in cooler.
- Observed ceiling in disrepair in kitchen near back door area.
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7/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 10/7/2008 | Routine - Food | Administrative complaint recommended |
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