- Basic - Bowl or other container with no handle used to dispense food. Provide a scoop, with a handle, in the steamed rice and the dry-rice storage bin. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cleaver in the cracks between equipment. **Corrected On-Site**
- Basic - Open dumpster lid. Keep dumpster lid closed.
- Basic - Soiled reach-in cooler gaskets. Clean the black substance from the refrigerator-door gaskets on the cook line.
- Basic - Stored food not covered in reach-in freezer. Keep frozen foods covered in the freezers.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet at the three-compartment sink. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths on counter tops; store them in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, for the storage of wiping cloths, of two capfuls bleach per gallon of wTer. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Label the bulk-storage bins with the common names of their contents. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Do not cover cooling foods, in the walk-in cooler, until they reach 41°F. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees must pass Food Safety Training within 60 days. Order workbooks (available in Chinese) and keep proof of completed training on the premises. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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10/22/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Do not scoop cooked or dry rice with bowls - provide scoops with handles.
- Basic - Buildup of food debris/soil residue on equipment door handles. Clean the food splash, from the exterior surfaces of the refrigerator doors, on the cook line.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cleavers in the cracks between the tables; store them on a clean, dry surface.
- Basic - Floor soiled/has accumulation of debris. Clean the accumulated dirt from the floor in the maintenance-storage closet.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Clean out the unused equipment and junk from the maintenance-storage closet.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water and cold-water faucets, at the three-compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cool deep fried foods on flat trays, (uncovered) to 70°F within 2 hours, and to 41°F within the next 4 hours.
- Intermediate - No hot running water at three-compartment sink. Provide hot water, to the left spigot, at the three-compartment sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sinks, in the dish-washing area and the restroom. **Corrected On-Site**
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated grease. Clean the accumulated grease from the cook-line hood filters.
- Basic - Bowl or other container with no handle used to dispense food. Do not scoop rice with a bowl; provide a scoop with a handle.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Do not store chicken wings on the floor in the walk-in cooler. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. Clean up the trash, from the ground, around the dumpster.
- Basic - Soil residue build-up on nonfood-contact surface. Clean the hand-washing sink, in the rear of the kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Basic - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
- High Priority - Dented/rusted cans present. See stop sale. Segregate severely dented #10 can of bamboo shoots, and return it to its vendor, for exchange.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Wash hands every time you change disposable-plastic gloves. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Do not place chopped broccoli in cardboard box. Use a plastic tub. **Corrected On-Site**
- 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. Label cooked foods, on the counter top at room temperature, with four-hour-time labels. Discard any unserved portion at the end of four hours.
- 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. Provided copy of the " Big Five" handout.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provide a written policy for storing foods at room temperature for four hours. Keep the written policy on the premises.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods, in the walk-in cooler, with the dates they are originally repackaged.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the dirt, from the hand-washing sink, in the rear of the kitchen.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store clever in the crack between equipment; store it on a clean, dry surface. **Corrected On-Site**
- Basic - Garbage in dumpster not covered. Securely bag all garbage, before placing it into the dumpster.
- Basic - Garbage on the ground and/or pad around dumpster. Clean the trash from the ground around the dumpster.
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood and hood filters.
- Basic - Open dumpster lid. Keep dumpster lid closed. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Repair the leaking cold-water faucet at the three-compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Provide a scoop, with handle, for scooping cooked rice.
- Basic - Grease accumulated on kitchen floor. Clean the grease, from the floor, beneath the cook-line equipment.
- Basic - Hood soiled with accumulated grease. Clean the accumulated grease from the hood filters.
- Basic - Open dumpster lid. Keep dumpster lid closed.
- Basic - Soil residue build-up on nonfood-contact surface. Clean the kitchen hand-washing sinks.
- Basic - Stored food not covered in chest freezer. Keep all foods covered inside the freezers. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Keep cut vegetables, in the walk-in cooler, covered.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet at the three-compartment sink.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves when chopping vegetables. **Corrected On-Site** **Repeat Violation**
- 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. Label the chicken wings, on the counter top, with a four-hour-time label. Discard any unserved wings at the end of four hours. **Repeat Violation**
- Intermediate - No hot running water at three-compartment sink. Provide hot water to the left spigot at the three-compartment sink. **Corrected On-Site**
- 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. Repair the cook-line cooler to maintain foods at 41°F. **Warning** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store cleaver or cutting knives in the cracks between equipment. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster. Clean the trash from the ground around the dumpster.
- Basic - Hood soiled with accumulated grease. Clean the greasy hood filters.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Thaw shrimp under running water. **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Thoroughly wash all produce before cutting. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cover raw chicken in the walk-in cooler.
- Basic - Wall soiled with accumulated food debris. Clean and paint the walls in the rear of the kitchen.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking-hot-water faucet on the left side of the three-compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Store wiping cloths in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution of two capfuls bleach per gallon of water. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- 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. Label fried chicken wings, and sweet and sour chicken, with four-hour-time labels. Discard the food items at the end of 4 hours. **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. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provide a written plan, and keep it on the premises, defining which foods will be held at room temperature, and discarded at the end of four hours.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the date they are repackaged.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide a sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sink. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the fire-extinguishing pipes beneath the hood.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood and hood filters.
- Observed build-up of food debris on nonfood-contact surface. Clean the exterior surfaces of the reach-in coolers.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the insides of the reach-in coolers.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Observed garbage on the ground and/or pad around dumpster. Clean up the ground around the dumpster.
- Observed gaskets with slimy/mold-like build-up. Clean the black substance from the refrigerator-door gaskets.
- Observed grease accumulated on kitchen floor. Clean grease from the floor beneath the deep friers.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Do not scoop dry rice with a plastic bowl; provide a scoop with a handle.
- Observed wall soiled with accumulated grease. Clean the grease from the kitchen walls.
- Plumbing system in disrepair. Repair the hot-water faucet at the three-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged. Write the date on the plastic wrap.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the restroom. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean grease from the hood filters above the cookline. This violation must be corrected by : 7/08/2012.
- Critical - Observed dented/rusted cans. Segregate severely-dented cans; and return them, to their respective vendors, for exchange.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables or cooked foods.
- Observed grease accumulated on kitchen floor. Clean grease from the floor beneath the cookline.
- Observed grease on the ground and/or pad around grease receptacle. Clean grease from the ground behindvthe grease barrel.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Store all meats on one side of the walk-in cooler, and all vegetables; on the other side.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Store raw meats on the bottom shelves and cooked meats on the shelves above.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean food crumbs from the inside of the reach-in refrigerators.
- Observed non-bagged garbage in dumpster. Securely bag all garbage, before placing it into the dumpster.
- Critical - Observed objectionable odors in bathroom. Slowly pour water into the floor drain, in the restroom, to prevent sewer gas from backing up into the restaurant. This should eliminate the sewr gas odor.
- Observed open dumpster lid. Keep dumpster lids closed.
- Observed residue build-up on nonfood-contact surface. Clean food splash and grease from the sides of the cookline equipment.
- Critical - Observed uncovered food in holding unit/dry storage area. Wrap beef in the lif -top freezer.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Store cooked pasta and vegetables above raw vegetables, and chopped vegetables above cooked pasta and cooked vegetables.
- Observed utensils stored in crevices between equipment. Do not store clever in the cracks between the equipment.
- Observed wall soiled with accumulated grease. Clean grease from the wall behind the cookline. This violation must be corrected by : 7/08/2012.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label fried rice, on the countertop, with a 4-hour-time label. Discard any unserved rice at the end of four hours. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods need to be labeled with the date they are placed in the walk-in cooler. Write the date on the plastic wrap.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses.
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5/8/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Time label all cooked foods on countertops; discard after 4 hours. Corrected On Site.
- Critical - Food-contact surfaces not cleaned after being contaminationed. Do not place pan of chicken on floor, The bottom of the pan will contaminate the table top.
- Critical - Observed food stored on floor. Store baking soda off kitchen floor. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Do not scoop rice with a bowl; provide a scoop with a handle.
- Observed non-bagged garbage in dumpster. Securely seal garbage bags, before placing them in dumpster.
- Observed open dumpster lid. Keep dumpster lid closed. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Keep pasta refrigerated until reheated for service.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open packages of frozen foods with the dates that they are opened.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Label repackaged, frozen foods with the dates that they are frozen.
- Observed residue build-up on nonfood-contact surface. Clean the handwashing sink at the rear of the kitchen.
- Observed reuse of single-service articles. Do not wrap foods in plastic-takeout bags; use foodgrade-rated plastic.
- Critical - Observed uncovered food in holding unit/dry storage area. Wrap frozen meats in foodgrade-rated plastic, before freezing.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label pasta, on the countertop, with a 4-hour-time label. Discard any unserved portion at the ebd of 4 hours. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label rice, on countertop, with a 4-hour-time label. Discard any unserved rice after 4 hours. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen-handwashing sink. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean the accumulated grease from the hood filters.
- Critical - Observed bathroom facility not clean. Clean the toiket.
- Observed build-up of dirt on nonfood-contact surface. Clean the handwashing sink in the rear of the kitchen.
- Observed build-up of food debris on nonfood-contact surface. Clean the exterior surfaces of the cookline refrigerators.
- Observed food debris accumulated on kitchen floor. Clean the floor beneath the cookline.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the inside surfaces of the cookline refrigerators.
- Observed reuse of single-service articles. Do not wrap frozen foods in plastic-takeout bags; use foodgrade-rated ziplock bags.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep breaded shrimp, in the lift-top freezer, covered.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep foods covered in w lk-in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Label the bulk-storage bins with the common names of their contents.
- Critical - Working containers of food removed from original container not identified by common name. Lavel the bulk-storage container, of dry rice, with the common name "rice".
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8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at the three-compartment sink. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Clean the grease from the hood filters.
- Observed grease accumulated on kitchen floor. Clean the grease, from the floor, beneath the deep friers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Keep SandS Chicken refrigerated until reheated.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Keep egg rolls ewfrigerated until reheated.
- Observed residue build-up on nonfood-contact surface. Clean the diert from tne kitchen-handwashing sink.
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; use foodgrade-rated plastic wrap.
- Critical - Observed uncovered food in holding unit/dry storage area. Keep frozen foods covered until used. Corrected On Site.
- Observed utensils stored in crevices between equipment. Do not store clevers in cracks between equipment; store them on a clean, dry surface.
- Plumbing system in disrepair. Repair the leaking cold-water faucet at the three-compartment sink.
- Critical - Working containers of food removed from original container not identified by common name. Label bulk-storage bins with the common names of their contents.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
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