- Basic - Bowl or other container with no handle used to dispense food. In soy sauce
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cove molding at floor/wall juncture broken/missing. By walk in freezer
- Basic - Food not stored at least 6 inches off of the floor. In walk in cooler, buckets of food, sauce
- Basic - Food stored on floor. Bag of onion
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. All
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety foods temp between 44°-46°. Advised
- 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. Corn starch, garlic in oil
- High Priority - Raw animal food stored over/next to ready-to-eat food. In walk in cooler
- Intermediate - Employee rinsed utensil in handwash sink. At cook line
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By dish area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All **Repeat Violation**
- Intermediate - Walk-in cooler not 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. Has an ambient temperature of 45°, Advised
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08/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets. At cook line
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Reach-in cooler not 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. Cut leafy green at 47°, dice pork 49°, shrimp 48°, cooked chicken 49°,
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler at cook line has an ambient temperature of 48°, advised
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In walk in cooler
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in freezer
- Basic - Reuse of single-service articles. Egg trays
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Container of medicine improperly stored. Employee' s medicine stored with dry food storage
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Take out menu as food contact service
- High Priority - Pots or other cooking equipment not being sanitized.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
- Intermediate - Soil residue in food storage containers.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Some expired
- Observed gaskets with slimy/mold-like build-up. At cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shell eggs over ready to eat foods in walk in cooler
- Critical - Observed potentially hazardous food thawed in standing water. Wings
- Observed ripped/worn cardboards used as shelf cover.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-use raw egg shell tray
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ribs, bbq pork, egg rolls, etc.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Observed build-up of grease on nonfood-contact surface.inside fryer cabinet
- Critical - Observed container of medicine improperly stored.vitamins
- Critical - Observed encrusted material on can opener.
- Observed nonfood-grade containers used for food storage.grocery bags.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.not time marked. Time as control form present. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.butane
- Critical - Observed unlabeled spray bottle.?
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Got rice cooker lid in sink
- Observed a nonfood-grade basting brush used in food. Using paint brushes
- Observed build-up of grease on nonfood-contact surface. Hood filters Repeat Violation.
- Observed employee with no hair restraint. Cook
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Foods cover during cooling process
- Observed gaskets with slimy/mold-like build-up. At all reach in coolers Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over cooked noodle in walk in cooler
- Observed nonfood-grade containers used for food storage. Grocery bags Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil temp at 70 degree, corn starch temp at 65 degree Advised using time instead of temperature Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Some ready to eat foods missing date marks Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. expired
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Observed gaskets with slimy/mold-like build-up. At reach in cooler of cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat foods in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice temp at 71 degree, cooked pork temp at 89 degree, operator stated food is cooling Advised
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Plastic spoons and forks
- Critical - Observed soil residue in storage containers.
- Critical - Working containers of food removed from original container not identified by common name.
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
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10/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, noodle, bbq pork, wonton & other ready to eat foods in walk in cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp temp at 48 degree, sliced beef temp at 47 degree, raw chickens temp at 46 degree, bbq pork temp at 49 degree Advised moved products to walk in cooler Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at cookline temp at 70 degree Advised Repeat Violation.
- Critical. Observed food being cooled by nonapproved method. Foods cover during cooling process
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at cookline has an ambient temperature of 47 degree This violation must be corrected by : 10/5/10.
- Critical. Observed potentially hazardous food thawed in standing water. Chickens
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve plastic container used as scoop in seasonings Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop for fry noodle
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Wash hands in 3 comp sink
- Critical. Observed employee wash hands with no soap.
- Observed employee with no hair restraint. Cook
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Cut out plastic bottles Repeat Violation.
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- Critical. Observed soil residue in storage containers. buckets, rice container
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On shelf of prep table
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Knives holder
- Observed reuse of single-service articles. Egg trays
- Critical. Hot water not provided/shut off at employee hand wash sink. Cookline Repeat Violation. Corrected On Site.
- Plumbing system in disrepair. Hot water faucet at frontline hand sink is loose
- Critical. Handwash sink not accessible for employee use at all times. Got stuff in sink
- Wet mop not hung to dry.
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10/4/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Cooked pork/chicken /egg rolks/wonton/noodles in walk-in cooler] Repeat Violation. [observed 9/23/09, 3/24/10
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [raw shrimp was 55 F and stored at room temperature in kitchen ]
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [raw of beef stored above cooked pork, in walk-in cooler Repeat Violation. [observed 9/23/09, 3/24/10]
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [raw chicken stored next to cooked pork/wonton, in walk-in cooler] Repeat Violation. [observed 9/23/09, 3/24/10
- Critical. Observed food stored on floor. [A box of Frozen Sweet Plantain stored on floor in walk-if freezer ]
- Critical. Observed uncovered food in holding unit/dry storage area. [in walk-in cooler] Repeat Violation. [observed 9/23/09, 3/24/10
- Critical. Observed an apron used to cover a large bowl of fries rice in kitchen by rear door. Repeat Violation. [observed 9/23/09, 3/24/10]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [observed non-handled plastic cups were used to scoop sances and meat items ] Repeat Violation. [observed 9/23/09, 3/24/10]
- Critical. Observed an open soda can stored on shelving with canned food, outside walk-in cooler]
- Food-contact surface not smooth and easily cleanable. [A cutted single-use plastic bottle was reused as rice scoop] Repeat Violation. [observed 9/23/09, 3-24-10
- Observed single-use shopping bags reused for the storage of food.
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical. Observed heavily soiled reach-in cooler gaskets. [through out kitchen ] Repeat Violation. [observed 9/23/09, 3-24-10]
- Critical. Observed heavy encrusted material on can opener. Repeat Violation. Observed 9/23/09, 3/24/10.
- Observed heavy residue build-up on exterior of bulk food containers, through out kitchen . Repeat Violation. [observed 9/23/09, 3/24/10]
- Observed single-service items stored on floor. [to-go containers on floor in kitchen ] Repeat Violation. [observed 9/23/09, 3/24/10]
- Critical. Handwash sink not accessible for employee use at all times. [cookline handsink was blocked by four 5 gallon buckets ] Repeat Violation. [observed 9/23/09, 3/24/10]
- Observed clothings stored on food storage rack. Repeat Violation. [observed 9/23/09, 3/24/10]
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3/24/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [egg rolls/cooked chicken, pork, shrimp in walk-in cooler]
- Critical. Working containers of food removed from original container not identified by common name. [salt/pepper bucket]
- Critical. Working containers of food removed from original container not identified by common name. [bulk flour/rice containers, by kitchen rear door]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [yellow rice at 90 F, at cookline ]
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. [Cooked wonton next to raw beef]
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [tray of raw eggs above container of ready-to-eat gravy, in cookline reach-in cooler]
- Critical. Observed uncovered food in holding unit/dry storage area. [flour containers on storage shelving ] Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. [open bags on top shelf of food storage shelving ]
- Critical. Observed cloth used as a food-contact surface. [to cover yellow rice, in kitchen ]
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [in walk-in cooler]
- 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. [non-handled containers to scoop rice/flour]
- Equipment or utensils not designed or constructed in a durable manner. [cutted single-use plastic bottle reused as food scoop ] Corrected On Site.
- Observed nonfood-grade containers used for food storage. [fried noodles container, by water heater]
- Observed take-out menus used as liner for fried noodles
- Observed nonfood-grade containers used for food storage. [garbage can used to store rice, by water heater]
- Observed nonfood-grade containers/grocery bags used for food storage.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [Cardboard used as shelf liner]
- Wet wiping cloth not stored in sanitizing solution between uses. [on top of worktable in kitchen ]
- Critical. Observed soiled reach-in cooler gaskets. / at cookline
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on exterior of foid buckets. [by mopsink ]
- Observed residue build-up on food pan. On shelf above 3 bay sink
- Observed residue build-up on exterior of food containers. On shelf between walk-in cooler and 3 bay sink.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. [Plastic spoon/forkat self-serve counter]
- Critical. Hot water not provided/shut off at employee hand wash sink.[by mopsink ] Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. [bucket/utensils inside kitchen handsinks]
- Critical. Handwashing cleanser lacking at handwashing lavatory. [by 3 bay sink] Corrected On Site.
- Observed personal care item stored with food. [visor/cell phone/magazine on food storage shelving ]
- Critical. Observed toxic item stored by food. [cans of cleaner/bleach next to bags of rice, under drainboard ]
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9/23/2009 | Routine - Food | Warning Issued |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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