- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / black reach in cooler in kitchen / **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Quat at 100ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / beans sprouts at 54F / less than 4 hours / moved to another cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw eggs over vegetables / white reach in cooler / front line / **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / beans sprouts at 54F / ambient temperature at 50F / small black cooler / front line / product moved to another cooler / 5 other coolers available .
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / two employees training certificate expired / all certificates issued by FRLA.
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. / hood filter.
- Basic - Cloth used as a food-contact surface. / cloth used to cover rice paper spring rolls / on prep table.
- Basic - Leaking pipe at plumbing fixture. / hand sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / used to store washed broccoli / black reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked shrimp at 45F / made two days ago / operator stated that product was out for preparation / product was iced.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. / raw chicken over raw beef / cook line reach in cooler / **Corrected On-Site**
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. / hood filters.
- Basic - Soiled reach-in cooler gaskets. / across from cook line.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. / operator called Tallahassee and made the payment over the phone. The license is now current active. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. / cooked beef at 46F / prep area / moved to reach in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / beef ball at 46F / prep area / moved to reach in freezer.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw beef and raw chicken over cooked beef balls / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw shrimp over washed vegetables / glass cooler / **Corrected On-Site**
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. / 2 containers under prep table. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / on dry storage rack / **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. / 2 containers under prep table. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. / half and half at 46F / product was iced / temperature rechecked at 41F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / noodles at 67F / less than 1 hour, beans sprout at 47F / product was iced.
- High Priority - Toxic substance/chemical stored by or with single-service items. / beverage station. **Corrected On-Site**
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. / across from cookline.
- 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. / male cook.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked chicken at 45F / prep table / less than 4 hours / moved to reach in cooler / temperature rechecked at 41F / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / noodles at 48F on prep table / product was out for 15 minutes / moved back to the cooler / temperature rechecked at 41F / Corrected On Site / Repeat Violation.
- Critical - Observed raw animal food stored over unwashed vegetables / raw shell egg stored over a case of green pepper / Corrected On Site.
- Critical - Observed unlabeled spray bottle. / dry storage rack across from women's restroom / Corrected On Site / Repeat Violation.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / sanitizing bucket / Corrected On Site /
- Critical - Working containers of food removed from original container not identified by common name. / white substances container on dry storage rack / Corrected On Site.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / flour bucket / Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / noodles at 46F on prep table / product was iced.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw fish stored over noodles / black reach in cooler / Corrected On Site.
- Critical - Observed unlabeled spray bottle. / dry storage rack / Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. / Corrected On Site.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. / mop sink.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. / women's and men's restroom /
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10/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. / women's and men's restroom /
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. / reach in cooler by cookline / ambient temperature at 47F / operator moved all PHF to cooler / kitchen. This violation must be corrected by : 10-19-11.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. / bucket of flour in kitchen / Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. / hood filters
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / beef at 45F, beans sprouts at 46F / products moved to reach in cooler. / Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. / mop sink.
- Critical - Working containers of food removed from original container not identified by common name. / observed two buckets of white powder / kitchen / Corrected On Site.
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10/18/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Single service items properly stored, handled, dispensed
- Critical - Toxic items labeled and used properly
- Critical - Toxic items labeled and used properly
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-connection, back siphonage, backflow
- Critical - Current license properly displayed
- Facilities to maintain product temperature
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Plumbing installed and maintained
- Wholesome, sound condition
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5/18/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name, container with white powder by cook's line.
- Critical. Working containers of food removed from original container not identified by common name, squeeze bottle with clear liquid by cook's line.
- Critical. Working containers of food removed from original container not identified by common name, squeeze bottle with condensed milk, by coffee pot by soda station . Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, rice noodles were 51f, asked operator how long he keeps the noodles out he said until used and he never had a problem with them before.
- Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds, chicken was 150f, product was reheated to 165f. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water, squid and shrimp by back kitchen .
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken wrapped in plastic was stored over open cardboard box of cookies inside reach in freezer .
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook touching vegetables with bare hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, spoons used to stir the coffee or tea, by soda station .
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook worked with wiping cloth then started cooking and handling food without washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area, dishwasher.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area, dry storage area.
- Observed cutting board grooved/pitted and no longer cleanable, deli unit by cook's line.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink, cook washed and rinse wok without sanitizing wok.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, was 0 ppm.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of deli unit.
- Observed gaskets with slimy/mold-like build-up, by ach in coolers.
- Observed wall soiled with accumulated food debris, by 3 compartment sink and mop sink.
- Critical. Observed unlabeled spray bottle with pink liquid by chopsticks and silverware , .
- Critical. Observed misalignment of hood suppression system nozzles, and deep fryer. For reporting purposes only.
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9/30/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Potentially hazardous food properly thawed
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Wash, rinse water clean, proper temperature
- Critical. Sanitization-concentration and/or temperature
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Hot food at proper temperatures
- Foods properly cooked/reheated
- Foods properly cooked/reheated
- Foods properly cooled
- Foods properly cooled
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Current license properly displayed
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
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4/13/2010 | Routine - Food | Warning Issued |
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