- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On handle to large rice pot and oven door handle.
- Basic - Building components, attachments or fixtures in poor repair. Door in disrepair. Walk-in freezer door repaired using plastic sheeting to keep in air and a screwdriver to keep latched. **Repeat Violation**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers at woks. **Repeat Violation**
- Basic - Food stored in holding unit not covered. Washed and cut cabbage in walk-in cooler on shelf uncovered. Added cover. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 89° water by rice cooker. Dumped water. Will change every four hours. **Corrected On-Site**
- Basic - Single-service articles improperly stored. Utensils at front counter are not all facing the same direction and have no protection from wrapping or covering.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs behind sauces in upper compartment of make table.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw fish in reach-in cooler in open plastic bag with cooked roast beef. Moved to fish into walk-in freezer. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Could not turn hot water handle at front hand wash sink.
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. In walk-in cooler various soups and meats (raw and cooked) unable to be identified.
- Basic - Door in disrepair. Walk-in freezer door repaired using plastic sheeting to keep in air and a screwdriver to keep latched.
- Basic - Employee with no hair restraint while engaging in food preparation. Male cook.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Stainless steel scrubbers used to clean woks.
- Basic - Soiled reach-in cooler gaskets. Make table at cook line.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Repeat Violation**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee handled credit credit card then began serving food with tongs.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked broccoli 54°. Moved to refrigeration.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring rolls 122°. Moved to time as a public health control. Rice 115°. Reheated. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw beef in tied bag on shelf with bag of cooked pork and bag of cooked peas and carrots.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom. Replaced. **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. In walk-in cooler various soups, sweet and sour chicken, cooked rice with no dates marked. **Repeat Violation**
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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 108° **Corrected On-Site**
- High Priority - Produce with mold-like growth. See stop sale. Oranges, green peppers and carrots
- 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. Tofu
- Intermediate - No original 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. Original proof not provided. Only copies provided. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- 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, shrimp
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7/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No original 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. Original certificates are required. No copies
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2012 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit. reachin coolers
- 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.
- Observed a heavy build-up of grease on nonfood-contact surface. hood filters
- Observed attached equipment soiled with heavy buildup of accumulated grease.
- Critical - Observed employee beverage containers on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee food stored with customer food in reachin cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch and water 84 on cookline. returned to reachin cooler
- Critical - Observed raw animal food stored over cooked food. raw chicken over eggrolls Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over vegetables, raw beef, chicken over sauces in walkin cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/1/2012 | Routine - Food | Warning Issued |
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