- Basic - Bowl or other container with no handle used to dispense food. Bulk containers in kitchen **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At end of cooks line **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken. on cooks line **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Beer reach in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler crab 46F, raw chicken 44F, potato 46F. Reach in cooler make table cooks line shrimp 70F, egg roll 46F, sauce 44F, **Admin Complaint** upon call back 2/20/14 noodles 55°F, sprouts 64°F, cut tomatoes 50°F,
- 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. **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. Egg rolls, crab meat, noodles various items in reach in cooler and walk in cooler **Warning**
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2/20/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Bulk containers in kitchen **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At end of cooks line **Warning**
- Basic - Dead roaches on premises. 1 dead inside soda reach in cooler, 1 dead inside compressor of cooler. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken. Lon cooks line **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, noodles, beef, sauces, multiple item on milk crates by walk in cooler **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Beer reach in cooler **Warning**
- Basic - Single-service items stored on floor. Lids under prep table **Warning**
- Basic - Wood food-contact surface not properly sealed. Reach in cooler cooks line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk container next to freezer. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. Garlic and oil 106°F, **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler crab 46°F, raw chicken 44°F, potato 46°F. Reach in cooler make table cooks line shrimp 70°F, egg roll 46°F, sauce 44°F, **Admin Complaint**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No soap provided at handwash sink. Water in soap **Corrected On-Site** **Warning**
- 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. **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. Egg rolls, crab meat, noodles various items in reach in cooler and walk in cooler **Warning**
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2/19/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable at cookline make table. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wood food-contact surface not properly sealed on dry storage shelves and at wood table where rice cookers are held. **Warning**. Upon callback on 7-19-2013, new wooden shelves require sealing with paint, clear coat or other sealing method.
- 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. Raw chicken over other food items after portioning in reach in freezer. **Warning**
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7/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on several pipes running along wall behind working units. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable at cookline make table. **Warning**
- Basic - Equipment in poor repair. White upright cooler at cookline with lower section ambient temperature of 57°F. Make table cooler ambient air 49°F while several pans of cooked meats are cooling in unit during lunch service, **Warning**
- Basic - Food debris accumulated on kitchen floor under prep tables. **Warning**
- Basic - Reuse of single-use number 10 cans. Oyster sauce can used for garlic. **Corrected On-Site** **Warning**
- Basic - Single service utensils and other debris accumulated between make table and wall, catching on pipe running along wall horizontally.. Pipes are being cleaned during inspection. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Wood food-contact surface not properly sealed on dry storage shelves and at wood table where rice cookers are held. **Warning**
- Basic - High Priority - Dead roach on premises stuck to plastic grocery bag that is hanging on rack next to kitchen handwash sink. 1 dead roach on pipe along wall behind make table near dish room. 2 dead roaches in pan on top of table mixer. 1 dead roach under microwave on shelf above make table cooler. **Warning**
- 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 chlorine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Several pans of chicken, dumplings, meats in reach in cooler at 48°F. Food items put on ice. Cooling items moved to walk in unit. 62°F sprouts on melted ice at 62°F. Ice bowl refreshed. **Warning**
- 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. Raw chicken over other food items after portioning in reach in freezer. **Warning**
- High Priority - Roach activity present as evidenced by 1 live roaches found on light cover of ceiling bulb over prep table near dish wash room. 5 live roaches on utensil container on prep table near dish room. 1 live roach in box of opened paper napkins on shelf above make table. Containers immediately taken outside for disposal. **Warning**
- Intermediate - Employee used handwash sink as a dump sink in kitchen where ice is observed. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked chicken in 8 qt covered bowl. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cookline make table unit that is not capable of maintaining proper temperature with large volume of cooked foods cooling in it. Cooling foods moved to walk in unit and make table foods iced down. **Warning**
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7/18/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.(on rack with lean dishes)
- Basic - Food not stored at least 6 inches off of the floor.(bags of rice)
- Basic - Food-contact surface not smooth and easily cleanable.(outside of dish machine rusted)
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(in dish area)
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.(home style reach in cooler)
- Basic - Working containers of food removed from original container not identified by common name.(bulk bin on shelf near back kitchen door)
- High Priority - Raw animal food not properly separated from ready-to-eat food.(plastic buckets of raw chicken next to raw scallions in walk n cooler)
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
- Intermediate - Nonfood-grade basting brush used in food.(in reach in cooler)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(cooked chicken at 110?f, cooked shrimp 77?f)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(spring rolls, dumplings, cooked rice)
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2/12/2013 | Routine - Food | Warning Issued |
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed hand wash sink used for purpose other than washing hands.(used to store wiping cloths)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sprouts at 52 degrees f iced down recheck at 41 degrees f )
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7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor.(bag of onions) Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.(used as rinse sink) Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(boxed raw chicken touching wrapped produce)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop)
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(bin in walk in cooler with raw chicken,seafood and beef)
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.(throught)
- Critical - Violation: 53B-08-1 Required employee training expired.
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10/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils.(dish area)
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(placing noodles and vegetables in wok on cooks line)
- Critical - Observed food being cooled by nonapproved method.(cooked beef and shrimp covered during cooling in reach in cooler on cooks line)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoops)
- Observed nonfood-grade containers used for food storage.(news paper used to cover carrots, plastic shopping bags used to cover salad in walk in cooler)
- Observed personal care item stored with clean dishware. (cell phone on top of plates on cooks line)
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(cooked rice placed into soup bowls for lunch set up at 61 degrees f. )
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(bowl packages with raw beef, seafood and chicken in walk in cooler)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.( dish machine chlorine level above 100ppm)
- Critical - Observed soil residue in storage containers.(rice bin)
- Observed wall soiled with accumulated food debris.(throught)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(cooked rice, cooked chicken )
- Critical - Required employee training expired.
- Wet wiping cloth not stored in sanitizing solution between uses.(on cooks line)
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10/24/2011 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable.(plywood as shelving in reach in cooler on cooks line)
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed attached equipment soiled with accumulated dust.(fan covers kitchen )
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.(touched raw chicken then ice scoop with no hand wash) Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.(cooked chicken covered during cooling) Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(sprouts on cooks line at 54 degees f, added ice and rechecked at 41 degees f.) Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.(at 0 parts per million of chlorine at dish mach)
- Critical - Equipment food-contact surfaces and utensils not sanitized.(cutting board not sanitized after use, washed in handwash sink)
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Critical - Observed food being cooled by nonapproved method.(cooked chicken left on counter to cool) Corrected On Site. separated into 2 containers and put into cooler
- Critical - Observed hand wash sink used for purpose other than washing hands.(used to wash cutting board)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(cooks line)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(cooked chicken and broth)
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop)
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12/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food being cooled by nonapproved method.(green curry left to cool at room temperature, moved to working cooler) Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(raw chicken next to produce in walk in cooler)
- Critical. Observed uncovered food in holding unit/dry storage area.(soaking noodles on storage shelf) Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoop)
- Critical. Observed hand wash sink used for purpose other than washing hands.(used as rinse sink/dump sink in kitchen )
- Observed nonfood-grade containers used for food storage.(prepped produce wrapped in newspaper)
- Critical. Observed electrical wiring in disrepair. For reporting purposes only.(outlet box falling off wall near white microwave)
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/6/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. bulk sugar bin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts measured at 46 degr F Corrected On Site. product iced down
- Critical. Observed food stored on floor. t of cooked rice 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. plastic portion cup inside bulk sugar bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water measured at 108 degr F Corrected On Site. more hot water added
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed build-up of grease on nonfood-contact surface. hood filters
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4/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts measured at 45 degr F Corrected On Site. product iced down
- Critical. Observed raw animal food stored over cooked food. raw chicken on shelf above ckd chicken [reach in cooler] Corrected On Site.
- Critical. Observed food stored on floor. walk in cooler Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed storage of maintenance tools in areas that may result in cross-contamination. packing tape, razor blades in box above food products [kitchen] Corrected On Site.
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10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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