- Basic - Stored food not covered in walk-in freezer. Onions and chicken
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken Broth 128°, hot holding in wok. Reheating to 165°F during this inspection.
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler: raw chicken, beef and shrimp stored above carrots, celery. Moved to the front of the cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 84°F, cooling at room temperature. Corrective Action Taken: placed into the walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, lettuce, pork, eggrolls
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 88°F
- Basic - Stored food not covered in walk-in cooler. Onions, chicken, celery
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust or dirt on nonfood-contact surface. Fan guards in the walk in cooler.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in water that 100°F
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area. Keys
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Prep pans cracked and broken
- Basic - Stored food not covered in walk-in cooler. Chicken bamboo shoots
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 sinks **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken made 3 or 4 days ago.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tiles missing. over walkin freezer
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.cookline reachin Corrected On Site.
- Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken, shrimp over sauces, walkin cooler Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. chicken
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, eggrolls, wings Repeat Violation. Corrected On Site.
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10/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized. rinsed out pans that raw meats were prepped in and put on clean drainboard to dry.
- Critical - Food-contact surfaces not cleaned after being contaminationed. triple sink used to prep raw chicken and shrimp not sanitized after use and before washing utensils
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food contaminated by unsanitized equipment. cook rinsed out bowl that raw chicken was in and then put cooked chicken in same bowl.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. msg Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil 65, cornstarch and water 77 in reachin cooler. (put in reachin upon my arrival)
- Observed reachin cooler gasket torn/in disrepair.
- Observed storage of maintenance tools in areas that may result in cross-contamination. wet mop stored next to food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. wings, chicken, gravy, pork, eggrolls. Repeat Violation.
- 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. msg, rice Corrected On Site.
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6/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. using servsafe
- Equipment or utensils not designed or constructed in a durable manner. metal scrubbie used in woks and triple sink
- Critical - Hand wash sink lacking proper hand drying provisions. both handsinks Corrected On Site. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rice cooker table is unsealed wood
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. triple sink where food was being prepped
- Critical - Observed food stored on floor. buckets of food in walkin freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. raw chicken
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork 46, gravy 45, cornstarch and water 82 Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over open sauce in reachin. raw chicken, pork over vegetables in walkin cooler.Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. containers of chopped vegetables in walkin
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, eggrolls, fried bean curd
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. sheet pans which were used for raw chicken
- Critical - Hand wash sink lacking proper hand drying provisions. restroom Corrected On Site.
- Critical - No conspicuously located thermometer in holding units.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Observed clean equipment stored on floor. buckets
- Critical - Observed employee improperly washing hands. rinsed hands off in triple sink, no soap, dried on cloth towel.
- Critical - Observed employee switch from working with raw food (chicken) to ready-to-eat food without washing hands.
- Critical - Observed employees using same sink to handle raw chicken and then rinse utensils in same sink without sanitizing sink.
- Critical - Observed food being cooled by nonapproved method. food Not actively cooling.wings 91 and fried tofu 89 sitting on trays in kitchen Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. msg
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch and water 89, chicken 104 on cookline. garlic and oil 80, chicken 44, shrimp 47, pasta 68, sprouts 45, top of reachin.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken, pork (?) on top of sauce buckets.
- Critical - Observed restroom access blocked. sign on door says out of order but restroom is working. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. in walkin freezer
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. bucket of uncovered peppers halfway under triple sink where raw chicken was being prepped.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bulk msg
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5/10/2011 | Routine - Food | Warning Issued |
- Critical. Observed food being cooled by nonapproved method. Chicken not actively cooling. Sitting on cart. 74 degrees
- Critical. Observed raw animal food stored over ready-to-eat food. chicken over cabbage in walkin cooler
- Critical. Observed food stored on floor. Walkin Cooler
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garic & oil on cookline is 68 degrees F
- Critical. Observed raw animal food stored over cooked food. Walkin Cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop 109 degrees
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3/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. Raw chicken over cooked noodles in walkin freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 91 degree standing water. Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Mushrooms in cardboard tufu box. Onions in sauce cans.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. Fan ontop of sink.
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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