- Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door also torn.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter. **Corrected On-Site**
- Basic - Nonfood-grade paper bag and cardboard used in direct contact to store food. Draining egg rolls.
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour and cornstarch. **Corrected On-Site**
- 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 meats, pasta and TCS items in walk in cooler. **Corrected On-Site**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Translation issues caused operator to misunderstand which training program to us. Advised owner about correct training and availability of Mandarin language option.
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish for employees in bucket, walk in cooler.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soup ladle. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Walk in freezer, chicken over beef. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice in deep 6 inch bus tub in walk in cooler. Operator broke in to smaller containers. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried chicken at 115° on prep table. PIC put in walk in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in walk in freezer. Discussed with PIC.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked chicken, shrimp and TCS items in walk in cooler.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cook line at s,over and along pipes.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf under Broiler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood pallet used in walk in Cooler.
- Intermediate - Cutting board(s) stained/soiled.cook line
- 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. Pork meat.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, wontons and shrimp walk in cooler.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Broiler.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils at rack. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Walk in freezer. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. At cookline
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Chicken over beef.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rest room **Corrected On-Site**
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Walkin cooler.
- Food-contact surface not smooth and easily cleanable.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit. reachin cooler Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. broiler at cookline .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork and Wontons at 47 degrees in walkin cooler, PIC put in walkin freezer , 40 degrees in 35 minutes. Corrected On Site.
- Critical - Observed toilet missing lid in employee bathroom.
- Critical - Reheated food not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pasta at cookline , Corrected On Site. )
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, seafood and phfoods at 53 degrees in reachin cooler. PIC placed in walkin freezer 36 degrees 40 minutes later. Corrected On Site. ** SEE STOP SALE for callback.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reachin cooler at cookline *PIC put phfoods in walkin cooler,then will hold in walkin cooler , multiple cooling units available . SEE COMMENTS *Corrected On Site. This violation must be corrected by : 7/23/2012. ** all phfoods in reachin cooler at cookline out of temperature at callback
- Critical - Violation: 08B-04-1 Observed cardboard box used as a food-contact surface. box used to drain cooked cashews. ** Cooked wontons draining in boxes and soiled boxes stacked in storage area at callback.
- Violation: 15-32-1 Observed reachin cooler gasket torn/in disrepair. cookline .
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board,cookline .
- Violation: 26-02-1 Observed reuse of single-service articles. cans and plastic jug for rice. ** Multiple # 10 cans reused at callback, reachin cooler.
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8/9/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reachin cooler at cookline *PIC put phfoods in walkin cooler,then will hold in walkin cooler , multiple cooling units available . SEE COMMENTS *Corrected On Site. This violation must be corrected by : 7/23/2012.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hand sink missing in food preparation room or area. Soap.
- Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. bed in kitchen area. This violation must be corrected by : 7/23/212.
- Critical - No conspicuously located thermometer in holding unit. front reachin
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting melon . Repeat Violation.
- Critical - Observed cardboard box used as a food-contact surface. box used to drain cooked cashews.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board,cookline .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork, seafood and phfoods at 53 degrees in reachin cooler. PIC placed in walkin freezer 36 degrees 40 minutes later. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over sauces in walkin cooler.
- Observed reachin cooler gasket torn/in disrepair. cookline .
- Observed reuse of single-service articles. cans and plastic jug for rice.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. storeroom . Repeat Violation. This violation must be corrected by : 7/23/2012.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. large pan of rice in kitchen , 109 degrees, PIC cooked in wok to 169 degrees. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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5/23/2012 | Routine - Food | Warning Issued |
- Critical - Equipment food-contact surfaces and utensils not sanitized. employee washing with no sanitizer . Repeat Violation.
- Critical - Hand sink missing soap in food preparation room or area. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee putting cooke noodles and cooked chicken with bare hands,put on gloves. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee putting sliced onoins and cut and clean broccli in a tub, put on gloves. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives in #10 cans at prep table.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washing without wash water or sanitizer
- Critical - Observed food being cooled by nonapproved method. noodles and chicken at 81 degrees cooling at room temperature , moved to walkin cooler. Corrected On Site.
- Critical - Observed food stored on floor. bus tub of broccli ,kitchen , Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken and noodle at 81 degrees in warm kitchen , moved to walkin . Corrected On Site.
- Observed reuse of single-service articles. Rusty #10 cans for knive storage
- Critical - Observed toilet missing cover to tank.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. rices in storeroom . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice,noodles,meats, and all phfoods in walkin . Repeat Violation.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. no sanitizer used when washing dishes
- Critical - Hand sink missing handwashing sign in food preparation room or area. across from cookline .
- Critical - Handwash sink not accessible for employee use at all times. 5 gallon buckets in front of sink, Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. soiled cardboard used as shelve covering at prep tables.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges at cookline .
- Critical - Observed food stored on floor. walkin freezer , Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. bags of raw chicken resting on top of cooked foods,walkin freezer .
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw pork with cooked pork in bus tub,walkin cooler , Corrected On Site.
- Observed nonfood-contact equipment in poor repair, rusted cart at cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried meat chunks at 61,put in reachin , Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 64 degrees on cart, put in reachin, Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp and scallops , Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork over vegies and pasta, walkin cooler .Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. bag of rice, Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. beef in walkin freezer .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls , cooked meats, pasta and rice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. bulk containers
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler at cookline ** PIC called refrigeration repair man ** Operation will not use cooler until it maintains 41 degrees. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. blocked by rice steamer and buckets.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting cooked pork,put on gloves, Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. in kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 comp sink
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shrimp behind pork, Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over vegies in walkin freezer , Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop at cookline Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggrolls and fried chicken on counter at cookline 78 degrees, moved to reachin , Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at cookline and some items in reachin cooler at cookline *** PIC states that all items stored in walkin , in reachin for 2 hours, moved to walkin cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork on shelf outside walkin at 112, cooling at room temperature ,moved to walkin cooler. Corrected On Site.
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4/5/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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