- Basic - Buildup of food debris/soil residue on equipment door handles. Microwave **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee purse **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Gaskets/seals on holding unit in poor repair. Server reach in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon **Corrected On-Site** **Repeat Violation**
- Basic - Light not functioning. Under hood system and near exit **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Noddles 60°F placed in ice bath, rice 44°F, spring roll 44°F, chicken 44°F, cut tomatoes 44°F, items placed in freezer for quick chill. Items temped below 41°F. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice
- 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. Next to fryers ambient air 45°F,
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Inside walkin cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On table near cook line.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses near dishes on dry storage rack.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. On table near cook line.
- Basic - Light not functioning. Under hood system.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside walkin freezer.
- Basic - Reach-in cooler gasket torn/in disrepair. Reaching cooler near microwave.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. 45°F.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 47°F.
- 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. 10 ppm.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked rice inside reaching cooler near cook line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - Handwash sink not accessible for employee use at all times. Containers inside hand sink near walkin 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 inside walkin cooler.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Water filter not changed according to manufacturer's instructions. Not dated.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. Various food in reach in cooler across from woks
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts,cookline 45F, chilled **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. Rice in walk in cooler
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in freezer.
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. In front of walk in cooler and freezer
- Basic - Working containers of food removed from original container not identified by common name. Sugar in dry storage area
- 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 rice in walk in cooler
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice bin
- Basic - Stored food not covered in walk-in cooler. Cut lettuce
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cut melon in 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. In wlk in cooler
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, 45F, reach in cooler Corrected On Site. chilled
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, 45F, reach in cooler Corrected On Site. chilled
- Critical - Observed uncovered food in holding unit/dry storage area. egg rolls in reach in cooler next to woks
- Critical - Observed uncovered food in holding unit/dry storage area. vegetables in walk in cooler
- Observed wall soiled with accumulated black debris in dishwashing area. three compartment sink
- Wet wiping cloth not stored in sanitizing solution between uses. near woks
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. noodles, cookline
- Critical - Observed food stored on floor. bags of rice and sugar on the floor near dry storage
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon, next to fryers
- Critical - Observed uncovered food in holding unit/dry storage area. tofu in reach in cooler across from fryers
- Observed wall soiled with accumulated black debris in dishwashing area. three compartment sink
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. lemons Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. touching cut lettuce Corrected On Site.
- Critical - Observed food stored on floor. drinks in walk in cooler
- Critical - Observed food stored on floor. oil
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauce in walk in cooler Corrected On Site.
- Observed single-service articles improperly stored. to go cartons not inverted
- Critical - Observed uncovered food in holding unit/dry storage area. in reach in cooler across from fryers
- Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Handsink by walkin cooler lacking paper towels
- 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 food debris accumulated on kitchen floor...by wall near kniferack-cook's line
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3/24/2011 | Routine - Food | Warning Issued |
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