- Basic - shelves with rust that has pitted the surface.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Squeeze bottles on shelf in front of woks
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Front counter
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of chicken in walk in freezer **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Table across from microwave
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Public donuts on top of water bottles
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cigarettes, hat on food storage shelf
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls, food bins on shelf above three compartment sink
- Basic - Food debris/dust/grease/soil residue on exterior of woks
- Basic - Food storage container/container lid cracked or broken. Bowl
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Garlic and oil in cookline cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old labels stuck to food containers after cleaning. Food bins above three compartment sink
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. Cookline cooler
- Basic - Squeeze bottle containing a food product not labeled. Oil, cookline
- Basic - Stored food not covered in walk-in cooler. Cut vegetables in walk in cooler **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter in front of woks
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage 63F, on prep table cookline, chilled in freezer to 43F **Corrected On-Site**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.
- 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 and the time removed from temperature control cannot be determined. Cooked chicken **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over ready to eat sauce, and raw pork over cooked rice
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler across from microwave **Repeat Violation**
- 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 - 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. Cooked chicken in walk in freezer
- Intermediate - Proof of required state approved employee training not available for some employees. 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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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris/mold.
- Basic - Food stored in a location that is exposed to splash/dust. By handsink.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Inside bulk food containers.
- Basic - Light not functioning. Kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Rust build-up on nonfood-contact surface. Walk in cooler racks.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves/racks soiled with encrusted food debris.
- Basic - Wall soiled with accumulated grease. By suppression tank.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Paper towel used as liner for food container.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Repeat Violation**
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. Food stored by handsink.
- Basic - In-use utensils stored on soiled surface between uses. Rice scoop and fork.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Front.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(front reach in) Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(rice scoop) Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Critical - Observed employee improperly washing hands.(20 seconds)
- Critical - Observed employee wash hands with no soap.
- Observed employee with no hair restraint.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- 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.(inside bulk food containers)
- Observed nonfood-grade containers used for food storage. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler) Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Repeat Violation.
- Ceiling tile not tightly closed together.(rear kitchen area)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(kitchen) Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers) Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Observed nonfood-grade containers used for food storage.(walk in cooler)
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(precooked rice in kitchen at 101 degrees)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in freezer) Repeat Violation.
- Observed soiled walk in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Observed utensils stored in crevices between equipment.(knives)
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.(baking soda)
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4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Observed nonfood-grade containers and bags used for food storage. Repeat Violation.
- Observed open dumpster lid.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler and freezer) Repeat Violation.
- Observed single-service articles stored without protection from contamination.(kitchen shelving by 3 compartment sink) Repeat Violation.
- Observed soiled reach in cooler gaskets.
- Critical - Working containers of food removed from original container not identified by common name.
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11/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.(reach in)
- Observed cutting board grooved/pitted and no longer cleanable.
- 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.(inside bulk food containers)
- Observed nonfood-grade containers and bags used for food storage. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(fried rice and breaded chicken)
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler and freezer)
- Observed single-service articles stored without protection from contamination.(kitchen)
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler and freezer)
- Observed utensils stored in crevices between equipment.(knives) Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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7/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(spices)
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.3
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.3
- Observed nonfood-grade containers used for food storage. Repeat Violation.3
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(fried rice - kitchen) Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Repeat Violation.3
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.3
- Observed utensils stored in crevices between equipment.(knives)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler and freezer) Repeat Violation.3
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Critical - Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.4
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler and freezer) Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.3
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler) Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in freezer) Repeat Violation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.(brown sauce)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee improperly washing hands.(20 seconds)
- Observed nonfood-grade containers used for food storage.(walk in cooler) Repeat Violation.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.(kitchen)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.(front counter)
- Observed gaskets with mold-like build-up.(walk in cooler)
- Observed single-service articles stored without protection from contamination.(cook line)
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.(1)
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.
- Critical. One cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.(ice up) Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler and freezer)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in freezer and cooler)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Observed nonfood-grade containers and bags used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.(knife) Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.(kitchen)
- Critical. Observed live flies in kitchen.
- Observed hole in wall.(women) Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented cans.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed employee with no hair restraint.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed utensils stored in crevices between equipment.
- Food establishment lacking the facilities for cleaning and sanitizing multiuse utensils and equipment not using single-use and single-service articles as required.
- Observed reuse of single-service articles.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated on kitchen floor. dirt buildup
- Observed hole in wall. ladies restroom
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
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12/1/2009 | 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.(walk in cooler)
- Critical. Working containers of food removed from original container not identified by common name.(squeeze bottles) Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.(reach in at cook line)
- Critical. Observed potentially hazardous food thawed in standing water. Repeat Violation. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.(walk in cooler)
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Critical. Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected on Site.
- 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-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed gaskets with slimy/mold-like build-up.(walk in cooler)
- Observed utensils stored in crevices between equipment.(knives)
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.(men)
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- 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 This violation must be corrected by : 11/28/09.
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9/28/2009 | Routine - Food | Warning Issued |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Complaint Partial | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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