- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to dispense sugar and soy sauce
- Basic - Ceiling tile missing.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Garlic butter51°f/ at time of call back inspection operator uses time instead of temperature for garlic butter.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Food debri/flour
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ( at time of inspection all new employees ) / at time of call back inspection establishment has all new employees.
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used to dispense sugar and soy sauce
- Basic - Ceiling tile missing.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Garlic butter51°f
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. White rice109°f
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Food debri/flour
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ( at time of inspection all new employees )
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08/21/2014 | Routine - Food | Warning Issued |
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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4/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Brown rice **Warning**
- Basic - Equipment in poor repair. Reach in cooler **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Stored food not covered in reach in cooler. Egg roll **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Brown rice 83°f **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site** **Warning**
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2/4/2014 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen.onions
- Basic - Food debris accumulated on kitchen floor.
- Basic - Reuse of single-use articles.water gallons to store tea
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - Observed food stored on floor. **Corrected On-Site**
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. **Corrected On-Site**
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53B-08-1 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.
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5/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No Certified Food Manager for establishment.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
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3/20/2012 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination. MOPSINK LOCATED BETWEEN AS SAME HEIGHT BETWEEN 3_COMPARTMENT AND HWS. MOPSINK NEEDS TO BE LOWERED BY AT LEAST 2 FT TO PREVENT ANY CROSS_CONTAMINATION.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Manager lacking proof of Food Manager Certification.
- 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. Pro
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9/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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