- No Violations Were Observed
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10/08/2014 | Complaint Full | Call Back - Complied |
- Basic - Bathroom facility in disrepair.
- Basic - Bathroom fixtures designed with non-readily cleanable design.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises.
- Basic - Equipment or utensils not designed or constructed in a durable manner.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Hole in wall.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wall soiled with accumulated dust.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/06/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/23/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. Store at utility sink
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Sushi salmon 56 F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spare ribs 130 F
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Admin Complaint**
- 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. **Admin Complaint**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/3/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By slicer
- Basic - Covered waste receptacle not provided in employee's bathroom.
- Basic - Employee preparing food in customer section of dining area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable. Bar area and kitchen area
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar. Area
- Basic - Reach-in cooler gasket torn/in disrepair.by cook line
- Basic - Stored food not covered in walk-in cooler.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw shrimp 52 f, Ham. 49 f, Cooked shrimp 50 f located at reach in cooler by Cook Line
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Ribs 96 f at kitchen , sushi rice 86 f-92 f by sushi bar
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup station
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Tylenol flu pills on top of prep table
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven
- Intermediate - Handwash sink missing splash. Guard in warewashing area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice
- 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.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with cleaner
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10/14/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.Cellphone.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.2 compartment sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Unnecessary items on the premise.Old equipment in storage area
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2013 | Routine - Food | Not available electronically |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers.kitchen area
- Observed attached equipment soiled with accumulated grease.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef at 46 degrees, chicken 47 degrees
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed uncovered food in holding unit/dry storage area.walkin cooler
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken at 129 degrees, pork 129 degrees
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/5/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit across woks.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hot water not provided/shut off at employee 3comp sink.
- Light not functioning. dishwasher room.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelving .
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed utensils stored in crevices between equipment. knives.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork held in oven. buffett line.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin coolers.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER VEGETABLES INSIDE WALKIN COOLER
- Observed residue build-up on nonfood-contact surface. ON SHELVEES
- Critical - Observed soil residue in storage containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
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