- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls over the fridge.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water at 78°f. Corrective action taken, moved inside a cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Probe thermometer not within the intended measuring range of use. No thermometer for cold food provided.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles, rice
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Some acoustic tiles in the kitchen
- Basic - Ceiling tile in disrepair. Next to hood
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hood soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice noodles on the prep area at 76°f for 30 min according to PIC. Moved inside a cooler, 60°f at the end of the inspection.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cracked eggs then touching ready to eat food with out washing hands. **Corrected On-Site**
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Restroom
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Rice and sugar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken in flip top cooler 64°F on top, emptied half the tray and put in refrigerator , cooled it to 41°F. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Sauce at cookline marked 10 days, voluntary discarded. **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.
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Establishment has a new back door since last inspection, but needs the door/gaps sealed.
- Basic - Hood soiled with accumulated / dripping grease. **Corrected On-Site**
- Basic - Open dumpster lids. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef behind raw shrimp in make table/flip top cooler on cookline. **Corrected On-Site**
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3/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. hood, hoodfilters and cookline wall.
- Observed grease and debris accumulated under cooking equipment.
- Observed open dumpster lid at overflowing dumpster and loose garbage on the ground around the dumpster.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken and raw beef thawing in same container in kitchen . Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor to alley and dumpster with large gaps when door is closed.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef behind beans in top of fliptop cooler on cookline. Corrected On Site.
- Plumbing system in disrepair. loose hot water handle on bathroom handwash sink.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. cookline reach-in cooler.
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. chicken. Corrected On Site. Note at callback inspection : observed chicken thawing in 3 compartment sink at room temperature .
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface. on reach-in cooler fanguards.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. bathroom,
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. crab meat is immitation, but not identified as such on menu board and take out menu. Corrected On Site by replacing "krab" on menu board and on take out menues on counter. Note at callback inspection : menu board reads 'crab' again and misrepresented due to immitation crabmeat beeing used exclusively in establishment . Crabmeat is also misrepresented now on paper menu .
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2/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. no sanitizer used. 00ppm.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken in reach-in cooler in deep and covered container. Chicken was placed in shallow containers and placed in freezer to still being able to cool in allowed timeframe. Corrected On Site.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitizing step used when washing dishes,utensils, equipment. observed only washing with soap and rinsing without having any compartment of 3 compartment sink set up and using no sanitizer. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bathroom,
- Critical - Identity of food or food product misrepresented. crab meat is immitation, but not identified as such on menu board and take out menu. Corrected On Site by replacing "krab" on menu board and on take out menues on counter.
- Critical - No conspicuously located thermometer in holding unit. cookline reach-in cooler.
- 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. This violation must be corrected by : 02/14/2012.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. on reach-in cooler fanguards.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. cooked chicken in deep (filled) container and covered tightly with clear wrap. As per Manager the container was just put into cooler 10 minutes prior. Observed temperature at 119 degrees at beginning of Inspection and when temperature was retaken 30 minutes later was observed at 115 degrees fahrenheit. therefor unable to cool in allowed timeframe. Corrected On Site.
- Critical - Observed food stored on floor. chicken on floor under 3 compartment sink in kitchen. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shell eggs stored in rear of reach-in cooler with containers of cut vegetables in front of it and touching vegetables. 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. souffle cup used to scoop sugar and crushed peanuts and storing cup in container. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. heavy ice build-up inside of cookline reach-in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken. Corrected On Site.
- Critical - Observed unlabeled spray bottle. red liquid / degreaser. Corrected On Site.
- Critical - Vegetables not washed prior to preparation. red peppers. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. sugar container. Corrected On Site.
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12/14/2011 | Routine - Food | Warning Issued |
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