- Basic - Employee restroom door left open other than during cleaning or maintenance. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers- back room, over 3 compartment sink.
- Basic - Moderate build-up of grease on hood filters.
- Basic - No copy of latest inspection report available.
- Intermediate - Ambient air thermometer in reach in cooler not accurate within plus or minus 3 degrees Fahrenheit.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again- dumplings.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing to employee bathroom.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment in dry storage area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 94 °F water. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food (chicken) thawed in standing water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 74 °F, rice noodles 59 °F, garlic in oil 84 °F, items were in iced pans, establishment had very busy lunch rush and did not have time to re ice, Operator re iced items during inspection.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor under all coolers and freezers.
- Basic - Food stored in holding unit not covered. Rice in reach in cooler in prep room.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 123 °F **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation**
- Basic - Working containers of food (rice powder and hot pepper spices) removed from original container not identified by common name.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 56 °F, operator iced down, less than four hours.
- 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. Chicken with pork and beef.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food (egg rolls and dumplings) prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - In-use soup scoop stored in standing water less than 135 degrees Fahrenheit... 81° 162° **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Moderate build-up of grease on hood filters.
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - Soiled reach-in cooler door gaskets.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit... 72°. Iced down. **Corrected On-Site**
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. 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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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 10ppm.
- Critical - Electrical outlet missing cover plate next to ice machine. For reporting purposes only. Corrected On Site.
- Critical - Observed soap dispenser not working, handle broke. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, spices(peppers). Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation, preparation of sprouts on table in dining room.. Corrected On Site.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler backroom at 60 degrees fahrenheit.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by strainer kitchen. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, barehand contact.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 47 degrees fahrenheit for less than 4 hours.
- Critical - Observed toxic item stored by food. Bleach sanitizer bucket next to shrimp. Corrected On Site.
- Critical - Observed toxic item stored by utensils, window cleaner hanging on dish shelf. Corrected On Site.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried, cups wet stacked.
- Critical - Observed buildup of slime in the interior of ice machine.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed food stored on floor, oil container.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, scooping ice with cup.
- Critical - Observed interior of upright cooler soiled with accumulation of food residue, storage area.
- Observed wall soiled with accumulated food debris, prep area kitchen.
- Critical - Working containers of food removed from original container not identified by common name, rice storage area.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, next to ice machine.
- Lights missing the proper shield, sleeve coatings or covers, kitchen.
- Critical - Observed food stored on floor, onions in storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts at 59 degrees fahrenheit on cookline for less than 4 hours.
- Critical - Observed potentially hazardous food thawed at room temperature, beef.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over pork in upright cooler.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Egg drop soup at 131 degrees fahrenheit. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, rice. Corrected On Site.
- Critical. Observed buildup of black mold like substance in the interior door of ice machine.
- Critical. Observed interior of upright freezer soiled with food residue on door shelves.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Utensils not inverted kitchen.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name, sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, makeline shrimp at 54 degrees fahrenheit chicken at 49 degrees fahrenheit pork at 54 degrees fahrenheit beef at 55 degrees fahrenheit. Reachin cooler is working properly at 38 degrees fahrenheit, items next to stove recommended icing product(s) when makeline is open during rush periods,
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef and ork in upright freezer.
- Observed nonfood-grade containers used for food storage, sauce.
- Observed knife block in use to store knives. Corrected On Site.
- Critical. Observed soiled reach-in cooler cookline gaskets.
- Critical. Observed interior of microwave soiled.
- Observed build-up of food debris, dust or dirt on outside of microwave.
- Critical. Covered waste receptacle not provided in employee women's bathroom.
- No copy of latest inspection report.
- Critical. Observed expired Food Manager Certification. Expired 4-05-10 employee has to retake test on 7-20-10.
- 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. When employee receives certification food manager card will train employees.
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5/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked,chicken shrimp in reachin cooler cookline.
- Critical. Working containers of food removed from original container not identified by common name,sugar cam in waitress area.
- Critical. Working containers of food removed from original container not identified by common name, rice brute in backroom.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, upright freezer beef and chicken.
- Critical. Observed raw animal food stored over cooked food, beef chicken over precooked spring rools reachin freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eatbowl in sugar.
- 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, rice in backroom. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 30 ppm.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Manager lacking proof of Food Manager Certification, took test on 12-02-09.
- 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.
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12/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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