- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. On flour, storage area, mgr removed **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fans, prep area and dish machine area, shelves in walk in cooler
- Basic - Build-up of grease on nonfood-contact surface. On hood filters and sides of wok
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives in dirty container by rice warmers
- Basic - Dead roaches on premises. One in storage area, mgr cleaned it **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. Over prep cooler, prep area, mgr discarded **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee food over customer food in prep unit
- Basic - Food stored on floor. Storage area, oil jugs, sugar and soy buckets **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler by walk in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage prep area by dish machine **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Covered container with white powder on shelf above prep area, by entrance door, mgr wrote name, sugar in server area **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46-48° raw beef and raw squid in reach in cooler, mgr placed them in other cooler **Repeat Violation**
- High Priority - Presence of insects, rodents, or other pests. Weevils in flour, mgr discarded **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over tortilla for customer, per mgr, mgr rearranged, prep ric by entrance door, raw pork dumpling-open over fries in little black freezer, prep area, mgr rearranged **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw beef in glass door cooler, syorage/ prep area, mgr rearranged **Corrected On-Site**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 300 ppm chl in bar triple sink
- Intermediate - Accumulation of food debris/grease on food-contact surface. Baskets for veggies, cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep unit by entrance door, interior of lid/flip top, also bottom of freezers in storage/prep
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine, mgr got a roll **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Prep area by entrance to kitchen , mgr put one **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Corn starch and water 65° on cook line, corrective action: mgr wrote time, explained time as public health control, filled up form
- Intermediate - Spray bottle/ container containing toxic substance not labeled. Soap in a lotion container, cook line hand sink, mgr changed container, spray bottle in server area, mgr wrote name **Corrected On-Site** **Repeat Violation**
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/17/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Build-up of grease/dust/debris on hood filters. Both hoods along cook line.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. In server area next to bar.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep cooler, on prep table.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in 78° water center of kitchen, corrected to 135° turned on bucket. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back storage area. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Large metal bowl of cooked broccoli.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout.
- Basic - Working containers of food removed from original container not identified by common name. Container of baking soda per manager by triple sink. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46°, crab wonton 48°, spring roll 58° in prep below reach in freezer, steak 46°, congee (spelled by cook), in reach in cooler below reach in freezer, pork 48°, noodle 48°, raw chicken 48°, cooked shrimp 46°, cut lettuce 53°, sprouts 52° in prep area across from cookline, corn starch 56° on cookline. Pork 45°, cabbage 48°, noodles 51°, sprouts 45°, some items iced down, some stop saled. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg roll 75° on prep across from cook line cooked at 11 am, intended to hold until served.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw steak over container of garlic in oil in reach in cooler under reach in freezer. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Bag of Raw chicken over bag of raw pork dumplings, little freezer above prep unit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Container of raw beef over container of raw shrimp. **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken 46°, crab wonton 48°, spring roll 58° in prep below reach in freezer, steak 46°, congee 46° (spelled by cook), in reach in cooler below reach in freezer, pork 48°, noodle 48°, raw chicken 48°, cooked shrimp 46°, cut lettuce 53°, sprouts 52° in prep area across from cookline, corn starch 56° on cookline. Pork 45°, cabbage 48°, noodles 51°, sprouts 45 **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler under reach in freezer ambient 48°, reach in cooler across from cook line ambient 48°. **Admin Complaint** **Repeat Violation**
- Intermediate - Interior of freezer soiled with accumulation of food residue. Back storage area across from dry storage area.
- Intermediate - No soap provided at handwash sink. Next to prep unit, by microwave and reach in freezer. **Corrected On-Site**
- 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. 2 employees working at establishment over 2 months. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. By dish machine area. **Repeat Violation**
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6/9/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep table by prep sink **Repeat Violation** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On paper towel dispense container and handle by cook line, handles on prep unit by entrance door **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Little containers throughout **Repeat Violation** **Warning**
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4/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar **Warning**
- Basic - Cloth used as a food-contact surface. On sesame balls in reach in cooler **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Food stored on floor. Soy buckets in storage room **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over prep table by prep sink **Repeat Violation** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On paper towel dispense container and handle by cook line, handles on prep unit by entrance door **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, server area **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Little containers throughout **Repeat Violation** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup 55° cooked chicken 53° in prep reach in cooler behind rice Warmers **Warning**
- High Priority - Food not properly protected from contamination. Crunchy noodles in bowls stacked on top of each other, bottom touching noddles, under steam table **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 51° cooked shrimp, chicken, beef, cut cabbage, sprouts, canned mushrooms, 51° noodles, cut cabbage in prep reach in cooler, 66° corn starch and water at cook line **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked ribs in prep reach in cooler by entrance door **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken overs raw shrimp dumpling, little freezer above prep unit **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Paper reach in cooler reading 50° **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Soup and chicken in big deep containers and covered **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 3 cooks and 2 ladies prepping dumplings and scooping soups **Warning**
- 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. **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Server area **Warning**
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4/3/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cloth used as a food-contact surface. On sesame ball **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. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80° water, turned on crock pot **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By mixer
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name. Bar containers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° pork sitting on ice bay steam table, corrective action: discarded by mgr
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 113° dumplings by warmer, corrective action: discarded by mgr
- High Priority - Raw animal food stored over ready-to-eat food. Chicken raw -opened bag over fries in freezer **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Server area
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice cakes 114° on table, corrective action: placed in cooler, egg rolls 80° covered in reach in cooler, corrective action: uncovered
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 60°
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. By dish maching
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in cooler next to fryer. Ambient air temp 49°F-50°F.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple foods in make table cooler next to fryers. Temps range from 48°F-53°F. Foods have not been out of temp for more than 2 hours so the manager relocated the items to another unit capable of maintaining the proper temperature.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw eggs stored behind raw shrimp in maketable unit. **Corrected On-Site**
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food stored on floor. Oil containers next to fryer.
- Basic - Interior of microwave soiled with encrusted food debris.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Wet nesting.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Cornstarch. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Ho0d filtes over wok.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed dented/rusted cans.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed exhaust system operated with filters removed. For reporting purposes only. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Used the three compartment sink.
- Observed grease accumulated under cooking equipment. Fryers.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 110 degree fahrenheit water with rice svoops in it.
- Observed worn, torn and/or soiled floors/carpeting. Carpetiing in dining room.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair, cardboard liner in upright white reach in freezer. Repeat Violation.
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5/16/2012 | Routine - Food | Call Back - Complied |
- Critical - 3 Handwash sinks not accessible for employee use at all times. Corrected On Site.
- Drains in dishwashing area have bad odor. Repeat Violation.
- Food-contact surface not smooth and easily cleanable, wet towel under cutting board. Corrected On Site.
- Critical - Fruits/vegetables not washed prior to preparation, chinese broccoli.
- Critical - Hot water not provided/shut off at employee hand wash sink, rear handwashing sink.
- Critical - No handwashing sign provided at a handsink used by food employees, wait 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. 2 employee certifications are expired.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed buildup of crust on soda dispensing nozzles.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook handling raw food then handling containers, touching cooler handles.
- Observed equipment in poor repair, cardboard liner in upright white reach in freezer. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, spoon for salt.
- Observed grime accumulated on kitchen floor.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site, placed rice flour mixture in walk in.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, stacked on top of each other in rear freezer.
- Critical - Observed soil residue in storage containers for food.
- Critical - Observed uncovered food in holding unit/dry storage area, flour on prep table.
- Critical - Observed unlabeled spray bottle, pink detergent. Repeat Violation.
- Observed unnecessary items on the premises, excessive amount of unused equipment.
- Observed walls soiled with accumulated food debris, grime, or dust.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, fried meats, fried fish, noodles, shrimp etc. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/6/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, gravy found at 48 degrees F. Discarded by operator.
- Drains in dishmachine area have bad odor.
- Equipment or utensils not designed or constructed in a durable manner. Cardboard lining door of white reach in freezer.
- Critical - Food Service Manager not certified- Jack Wu.
- Critical - No conspicuously located thermometer in holding unit, glass door cooler.
- Critical - Observed food being cooled by nonapproved method. Gravy covered and placed hot in walk in last night.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, fried fish, egg rolls, shrimp. (Bowls set on top of pans on prep unit can't meet temperture requirements ) Corrected On Site, Discarded food.
- Observed residue build-up on nonfood-contact surfaces throughout kitchen, Crusty grease areas.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Owner discarded items out of temperature.
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9/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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