- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. #10 can
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. At hand sink if front counter
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen.
- 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 foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- Intermediate - Handwash sink not accessible for employee use at all times. At cook line, there are food buckets in front of sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At dish area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Soil residue in food storage containers. Buckets
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- Intermediate - No soap provided at handwash sink.
- 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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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Card boards
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Block by buckets
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - Soil residue in food storage containers.
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9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In seasoning bucket
- Basic - Employee personal items stored in or above a food preparation area. At dry storage shelves, employee items mixed with public's foods **Repeat Violation**
- Basic - Food stored on floor. Buckets of sauce
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic spoons, forks
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name. MSG
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Chopper
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Soil residue in food storage containers.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. In walk in cooler, buckets of sauce, bag of onion
- Violation: 13-03-1 Observed employee with no hair restraint. Cook
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Maintainence drill used as mixer Repeat Violation.
- Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. Dishwasher just wash and rinse food contact equipments
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Under woks stove
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9/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Makeline reach in cooker has an ambient temperature of 46 degree, Advised This violation must be corrected by : 9/26/2012.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Dishwasher just wash and rinse food contact equipments
- Food-contact surface not smooth and easily cleanable. Maintainence drill used as mixer Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Front counter
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of water
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On all prep table shelves
- Observed clean utensils/equipment stored in dirty containers. Small equipments
- Observed employee with no hair restraint. Cook
- Critical - Observed food stored on floor. In walk in cooler, buckets of sauce, bag of onion
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting boards
- Observed grease accumulated under cooking equipment. Under woks stove
- 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. Single serve container with no handle used as scoop in seasonings Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. In reach in freezer open package of raw chickens over noodle, ice, pork
- Observed nonfood-grade containers used for food storage. Take out menu used under egg rolls
- Observed old food stuck to clean dishware/utensils. Carrot cutting knife
- Observed personal items stored with food. Cell phone, purse, personal foods on the same shelves with dry foods storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg rolls temp at 107 degree, cooked wings temp at 75 degree, cooked chickens temp at 78 degree, less than 4 hours Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef temp at 47 degree, raw shrimp temp at 46 degree, raw chickens temp at 48 degree, dumpling temp at 50 degree, all products were in cooked line reach in cooler, Advised
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Grocery bags Repeat Violation.
- Critical - Observed soil residue in storage containers. Buckets Repeat Violation.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area.
- Critical - Pesticide use not in accordance with manufacturer's directions. "Raid for house hold use only."
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Salt, sugar, seasonings
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9/25/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Grocery bags
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Take out menu used to blot oil from foods
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler shelves
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Cookline
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Knives at cookline
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6/20/2012 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. Take out menu used as food contact tool Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Observed utensils in sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine Repeat Violation.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open package of raw chickens over beef, noodle in freezer
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Repeat Violation.
- Observed utensils stored in crevices between equipment. Knives at cookline Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Alk Repeat Violation.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusty Repeat Violation.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- 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. This violation must be corrected by : 6/16/2012.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Walk in cooler shelves
- Observed card box used as shelf cover. In reach in cooler
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Observed gaskets with slimy/mold-like build-up. Cookline
- 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. In seasonings
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
- Observed nonfood-grade containers used for food storage. Grocery bags
- Observed nonfood-grade containers used for food storage. Take out menu used to blot oil from foods
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil temp at 58 degree, corn starch temp at 60 degree, cooked pork temp at 75 degree, less than 4 hour- advised
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-used card board boxes
- Observed utensils in poor condition. Cracked knives, rice scoop
- Observed utensils stored in crevices between equipment. Knives at cookline
- Critical - Pesticide use not in accordance with manufacturer's directions. Raid for household use only
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All
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4/16/2012 | Routine - Food | Warning Issued |
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Wings cool at room temperature C/A-put in cooler to continue cooling
- Observed gaskets with slimy/mold-like build-up. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area. In freezer
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10/28/2011 | Complaint Full | Inspection Completed - No Further Action |
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