- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Foam containers
- Basic - Ceiling soiled with accumulated dust.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.duck walkin cooler
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Rice bin
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade bags used in direct contact with food. Reachin freezer
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Old, unused equipment stored outside.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Worn, torn and/or soiled floors/carpeting. Hostess station
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice / sugar bin
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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/ duck
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Cloth used as a food-contact surface. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Bulk oil
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lime scale build-up inside ice machine.
- Basic - Paper towel and newspaper used as liner for food container.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Uncovered food stored near sink exposed to splash. Hand wash sink
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Board with open containers of food
- Intermediate - Handwash sink used for purposes other than handwashing. Box and fan on sink
- Intermediate - No soap provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go boxes in storage room
- Basic - Case/container/bag of food stored on floor in dry storage area. Nuts, oil
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline
- Basic - Stored food not covered in walk-in cooler. Egg rolls
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table, cookline
- 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. Chicken, bean sprouts **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 47F, cookline reach in cooler, chilled **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 48F, cookline reach in cooler, chilled **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cookline, blocked by a board
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Cookline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Reach-in cooler gasket torn/in disrepair. Across from dishmachine
- Basic - Silverware/utensils stored upright with the food-contact surface up. Next to coffee machine
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Displayed food not properly protected from contamination. Pitchers of water and ice tea, front counter
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp over vegetables **Corrected On-Site**
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Nuts
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Food stored in dry storage area not covered. Nuts
- Basic - No handwashing sign provided at a hand sink used by food employees. Restroom
- Basic - Single-service articles not stored inverted or protected from contamination. Foil pans on cookline
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/24/2012 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. food containers near dishmachine
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Non-prewrapped utensils not properly presented. spoons, across from stove
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. no lid, on prep table
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rice spoon, next to rice cooker
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in cooler across from dishmachine
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8/22/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. plastic food containers above three compartment sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table across from three compartment sink
- Observed build-up of grease on nonfood-contact surface. shelf next to fryers
- Critical - Observed food stored on floor. bottle soda, dry storage
- Observed grease accumulated on kitchen floor. near woks
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice bin, dry storage
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon
- Critical - Observed potentially hazardous food thawed at room temperature. pork by three compartment sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in reach in cooler next to ice machine
- Critical - Observed uncovered food in holding unit/dry storage area. green onions across from fryers
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in cooler across from dishmachine
- Critical - Observed uncovered food in holding unit/dry storage area. reach in cooler across from fryers
- Wet wiping cloth not stored in sanitizing solution between uses. near ws
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline
- Non-prewrapped utensils not properly presented.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. bottle drinks
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in cooler across from dishmachine
- Critical - Observed uncovered food in holding unit/dry storage area. vegetables in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked rice
- Critical - Working containers of food removed from original container not identified by common name. sugar
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor...walkin cooler
- Critical - Observed food stored on floor..cases of canned food in drystorage room
- Observed grease accumulated under cooking equipment...fryers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoops
- Observed ripped/worn newspaper used as shelf cover...walkin cooler cart and metal bin
- Observed ripped/worn newspaper/cardboard used as shelf cover...cart by fryer
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease...hood filters above stove
- Observed build-up of food debris--metal tub in walkin cooler
- Observed build-up of food debris--on bell shelf
- Observed build-up of food debris--under microwave
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.....when putting gloves on
- Critical - Observed food stored on floor...bags of sugar in drystorage room
- Observed grease accumulated under cooking equipment...under fryer and under woks
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoops
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...garlic/ oil
- Observed single-service items stored on floor...drystorage room
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoop
- Critical. Observed interior of microwave soiled...inner/upper section of black microwave
- Critical. Observed interior of microwave soiled...at waitress station
- Critical. Observed interior of reach-in cooler soiled with buildup of foods in bottom --opposite stove
- Observed build-up of grease/dirt on wooden shelves near kitchen doorway
- Observed build-up of food debris/splatter on outside of both microwaves
- Observed build-up of dirt debris along wall at 3bay sink.
- Observed freezer door gaskets with dirt buildup --outside back room
- Observed clean equipment stored on floor...cutting boards by freezer opposite dishmachine
- Observed single-service items stored on floor...drystorage room.
- Observed leaking pipe at plumbing fixture...3bay sink--unable to turn off--part present but not installed yet.
- Observed food debris accumulated on kitchen floor...under cooking equipment near wall.
- Observed wall soiled with accumulated grease...behind spices cart
- Observed unnecessary items on the premise...back storeroom--extra unused equipment/chairs.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit...held in bucket by woks. Corrected On Site...instructed operator to ice down eggs during open hrs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...pork temperature at 47 F. Corrected On Site...iced down.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...reachin cooler opposite dishmachine...all vegetable here except 2 pans of pork--iced down during open hrs--placed in walkin cooler during closed hrs.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...rice scoop.
- Critical. Observed an open beverage container on a food preparation table or over/next equipment/utensils...coffee/tea--opposite dishmachine Corrected On Site.
- Critical. Observed interior of microwave--foods buildup==black microwave opposite woks and white microwave by coffee maker.
- Observed build-up of grease/foods on shelves--left of kitchen handsink.
- Observed build-up of grease on spices cart.
- Observed build-up of grease/foods on shelves by kitchen door, bell shelf, shelves behind rice cooker by door.
- Observed build-up of food debris, dust or dirt on outside of freezers by walkin cooler.
- Observed build-up of dirt on shelf that radio is on..opposite dishmachine.
- Observed build-up of food--outside of both microwaves on cook's line.
- Plumbing system in disrepair...3bay sink faucet--unable to shut completely off.
- Critical. Observed the accumulation of dead insects in ceiling liight shields.
- Observed food debris accumulated on kitchen floor...under reachin cooler opposite dishmachine.
- Observed dirt debris accumulated on kitchen floor...under all equipment.
- Observed food debris accumulated on kitchen floor...by kitchen door...near wall ledges.
- Observed wall soiled with accumulated grease...behind spices cart and woks.
- Observed unnecessary items on the premise....buildup of empty boxes in drystorage room...remove any items such as plates, cups, table, chairs that won't be used in future.
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7/12/2010 | 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.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[sprouts 48 degrees on counter, operator iced down]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[garlic in oil on cookline 49 degrees needs to be 41 degrees]
- Critical. Observed food being cooled by nonapproved method.[sitting on counter]
- Critical. Stem type thermometer not within the intended measuring range of use. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.[reachin freezer out back]
- Critical. Observed uncovered food in holding unit/dry storage area.[walkin cooler out back]
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed hand wash sink used for purpose other than washing hands.[had dush of food in it]
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.[when changing gloves]
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.[old cans or plastic containers not smooth and easily cleanable reused for storage]
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.[bottom shelves of table]
- Critical. Observed soiled reach-in cooler gaskets.[upright freezer in kitchen]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.[reachin by ice machine ]
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.[hood filters]
- Observed leaking pipe at plumbing fixture.[at 3 compartment sink]
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.[in kitchen]
- Observed attached equipment soiled with accumulated dust.[fans in walkin cooler ] Repeat Violation.
- Critical. Observed container of medicine improperly stored.[in cooler above ready-to-eat foods]
- Observed building components, attachments or fixtures in poor repair.[walls on outer room rotting]
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2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.beef in top of deli style cooler 49 degrees .voluntarily thrown away
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.deli style reachin operator turned down
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed food stored in a prohibited area.employee food stod with costomer food, must be seperated, employee food on bottom upright cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.in cooler
- Critical. Observed cloth used as a food-contact surface.egg rolls in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.in bulk sugar
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.bulk bins
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.do not use cardboard to line shelves
- Critical. Observed encrusted material on can opener.
- Observed reuse of single-service articles.use of old cans for food storage
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.inspector supplied Corrected On Site.
- Observed attached equipment soiled with accumulated dust.fan covers in walk in cooler
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
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