- Basic - Employee with no hair restraint while engaging in food preparation. / chef
- Basic - Ice stored in holding unit not covered. / wait station.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wiping cloth/towel used under cutting board. / **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. / raw chicken in sink / corrective action: turn on running water / **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. / a container of flour / next to cook line.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut cabbage 47F / reach in cooler / moved to walk in cooler for temperature recovery / last checked 45F.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine less than 25ppm.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. / raw salmon over edamame / reach in freezer / front.
- High Priority - Toxic substance/chemical stored by or with single-service items. / with sauce cup / **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. / bar
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage shelves in dry storage area.
- Basic - Grease accumulated under cooking equipment. Behind and underneath stove and fryer in kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw frozen chicken in prep sink. **Corrected On-Site**
- Basic - Walk-in freezer racks were heavily rusted.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 74°f, cooked noodles 68°f products were not in the process of preparation or cooling. Corrective Action: operator placed products in a cooler maintaining 41°f.
- 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 for corn starch and water mixture at cookline. Establishment did have written time procedure.
- High Priority - Raw animal food stored in top portion of make table in front of ready-to-eat food so that it could have dripped into the ready to eat food. Raw chicken in behind ready to eat chicken.
- High Priority - Raw animal food stored over ready-to-eat food. Container of Raw beef stored over ready to chicken in walk in cooler. **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Under fryer in kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. At front handsink.
- Basic - Trash an stored on kitchen countertop near coffee machine.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Dishmachine. Tested 0 ppm chlorine.
- High Priority - Raw animal food stored in the same container as ready-to-eat food in reach in cooler on cookline. Tray of wonton wraps stored in same container as raw beef in the walk in cooler. **Corrected On-Site**
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in a prohibited area. Bulk tea under ice bin drain
- Basic - Screening is not 16-mesh to the inch.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Intermediate - Encrusted material on can opener blade.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm Cholrine or 100 to 200 ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Nonfood-contact equipment not designed and constructed in a durable manner. A splash guard will be required to the right side of the mop sink in the wait staff area as it at the same level of the ice bin used by the waist staff
- Critical - Observed accumulation of debris in three-compartment sink. At the bar
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. White paper towels in contact with cooked egg rolls **Corrected On-Site**
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands at the middle compartment at the three compartment sink in the kitchen.
- Critical - Observed food stored on floor. Most dry goods (powder) are uncovered in dry storage area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In the duck sauce bucket in the prep area **Corrected On-Site**
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Employee wrapping wontons without gloves **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic n oil 60. Cornstarch 79. Vegetables (canned open) 53, 54. Operator stated she was using TPHC but had no written plan. Forms provided.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw poultry and raw beef were both in the same pan in the kitchen the food prep employee was cleaning the chicken. Important beef must be cooked to 165 ?. Poultry raw frozen non-commercially wrapped stored on fish in the ready in freezer in the pass thru area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice containers in the reach in cooler at the bar
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. Dry storage
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested zero ppms. Do not use dishmachine for sanitizing set up manual sanitizer intil dishmachine is repaired
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 7 24 12.
- 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. This violation must be corrected by : 7 24 12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Water chestnuts 66F, fresh garlic in oil and cornstarch water mixture less than 3 hours, moved into refrigerator for temperature recovery
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour, sugar, salt dry storage Corrected On Site.
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5/23/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn starch, fresh garlic in oil and eggs 60F for 20 minutes, placed into refrigeration for temperature recovery Repeat Violation. Repeat at next inspection could result in administrative action
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Tested zero ppms. Do not use dishmachine fr sanitizing. Set up manual sanitizer until dishmachine is repaired Repeat Violation. This violation must be corrected by : 5 17 11.
- Critical - No handwashing sign provided at a handsink used by food employees.Kitchen
- Critical - No thermometer provided to measure temperature of food product. Repeat Violation. This violation must be corrected by : 5 17 11.
- Critical - Observed badly dented can of ground bean sauce. Do not use
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook separatiing cooked noodles with bare hands Corrected On Site.
- Critical - Observed improper use of bowl used to dispense sugar and salt in dry storage room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Noodles 56F on cookline for less than 20 minutes. Put on ice for temperature recovery to 41F or colder immediately
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Chicken over beef over sshrimp in reach in freezer Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Bulk sugar,salt flour in dry storage room
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5/16/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.White container, dry storage area
- Critical. Observed food being cooled by ineffective method.Shrimp cooling covered in walk in cooler.
- Critical. Stem type thermometer not within the intended measuring range of use.Need 0-220F type
- Observed nonfood-grade containers used for food storage.Green container in dry storage area
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Tested below 50 ppm after 4 cycles. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired.
- Critical. Hand wash sink lacking proper hand drying provisions.Kitchen Corrected On Site.
- Ceiling tile missing.Dry storage area.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 05-05-1 Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Makeline cooler reads 40F, food temperature 46F.
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5/14/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked pirk, shrimp,chicken in wa in cooler
- Critical. 2 Working containers of food removed from original container not identified by common name in dry storage area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.White rice 80F on cookline for 1.5 hours. Operator chose to use time plan
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Pork, chicken and other foods 46F in cookline cooler for less than 1 hour moved into walk in cooler for temperature recovery. This violation must be corrected by : 5 14 10.
- Critical. Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 46F This violation must be corrected by : 5 14 10.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.Makeline cooler reads 40F, food temperature 46F.
- Observed nonfood-grade containers used for food storage.Common plastic shopping bags used for food in reach in freezer.
- Critical. Observed interior of microwave soiled.
- Critical. No handwashing sign provided at a handsink used by food employees.Warewashing/kitchen area
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5/13/2010 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method.Rice cooling in quantity over 4 inches deep. Sahallow pan for improved cooling
- Critical. Observed raw animal food stored over ready-to-eat food.Eggs on top of cooked meats in cookline cooler Corrected On Site.
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10/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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