- Basic - Bowl or other container with no handle used to dispense food.Cooked rice and soy sauce
- Basic - Build-up of grease on nonfood-contact surface. Drying rack above ware washing area .
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Rolls placed in rice cooker and Fish in walk-in cooler . **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out trays . **Corrected On-Site**
- Basic - Single-use plastic bag reused. Used for storing meats on freezer unit. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch mixture 81°f, garlic and oil 84°f held at wok station .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at wok area - 75°f, chicken 81°f-94°f . CORRECTIVE ACTION TAKEN . PLACED IN WALKIN COOLER . **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Bottles of bleach on shelf next to oil containers . **Corrected On-Site**
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of sauces
- Basic - Single-use plastic bag reused. Used for storing food in reach in freezer . **Repeat Violation**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 100°f . CORRECTIVE ACTION TAKEN PLACED IN REACH IN COOLER
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade bags used in direct contact with food. Plastic bag and paper bags used to cover food in freezer and walk in cooler .
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6/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 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. Starch
- Basic - Nonfood-grade bags used in direct contact with food. Plastic bag and paper bags used to cover food in freezer and walk in cooler .
- Basic - Outer openings not protected with self-closing doors. Rear .
- Basic - Single-service articles not stored inverted or protected from contamination. Take out trays , forks and spoons
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- High Priority - Container of medicine improperly stored. Box of Benadryl on prep table . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over fries and egg rolls
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear **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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Chicken
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12/30/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce.
- Basic - Case/container/bag of food stored on floor in kitchen.Box of chicken and oil container. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. Plastic bags and recycled grocery paper bags use to store and cover foods in cooler units. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Shelf used for air- drying utensils.
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Starch
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Temp 71°f. **Corrected On-Site**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water mixture -temp 73°f.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **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. Egg rolls and cooked noodles. **Repeat Violation**
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food rice
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
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5/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food rice
- Basic - Case/container/bag of soy sauce stored on floor in dry storage area.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Soil residue build-up in mop sink.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Grocery Bags Used?
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken Shrimp, andPork @ 470? in prep. cooler.
- Intermediate - Cold holding equipment incapable of 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. Prep. Cooler. Ambient Air 50? See 3A violation for temperatures.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. TRIPLE SINK.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken, and Wong Tong
- 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.
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4/26/2013 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. Plastic liquid container cut and used as a scoop for rice. Non handled cups used as a scoop in soy sauce and flour bins/buckets
- Critical - Hand wash sink lacking proper hand drying provisions. Rear kitchen handsink and bathroom. Paper towel added
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bathroom handsink used by employees
- Critical - Identity of food or food product misrepresented. Menu has Crab Rangoon, but uses imitation crabmeat. Establishment has sign on wall stating imitation crab is used
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Cleaver (knife) stored between make table and prep table. Removed **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit. Small reachin cooler under rice cookers. One added by owner **Corrected On-Site**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Condenser fan cover in walkin cooler very dusty **Repeat Violation**
- Observed build-up of grease on nonfood-contact surface. Hood filters **Repeat Violation**
- Observed gaskets with build-up. Slight build up on reachin cooler opposite fryers
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Pan of raw eggs, raw chicken, raw beef and raw shrimp stored behind ready to eat foods, in top part of make table cooler. Items re-arranged. **Corrected On-Site**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Flats of raw eggs and container of raw shrimp stored over ready to eat foods, in walkin cooler **Repeat Violation**
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Needs chlorine test strips, has litmus paper
- Observed nonfood-grade bags used for food storage. Throughout walkin cooler and chest freezer, take out/grocery store bags used
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 57?F. Placed into cooler
- Observed residue build-up on nonfood-contact surface. Underside of door handle to walkin cooler
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Scoop with no handle in bulk foods.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Plastic screw top bottles. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. Walk-in cooler vent fan covers.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed cutting board grooved/pitted and no longer cleanable. Make table.
- Observed nonfood-contact equipment in poor repair, dirty oldardboard lining table bottoms. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over vegetables in walk-in cooler.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water supply not maintained 100 F at kitchen hand sink .
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed food stored on floor. Carrots on walk in cooler floor . Corrected On Site.
- Critical - Observed food/ cooking oil stored on kitchen floor .
- Observed grease accumulated under cooking equipment.
- 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. Bowl is used to scoop flour .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl is used to scoop sugar .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl is used to scoop salt .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area.Walk in cooler . Corrected On Site.
- Observed utensils stored in crevices between equipment.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Utensils stored inside kitchen hand sink .
- Critical - Hot water supply not maintained at 100 F @ the hand sinks .
- Critical - Observed cooking oil stored on kitchen floor.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Also spitting in sink while washing hands .
- Critical - Observed food/soy sauce stored on kitchen floor.
- 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. Bowl used to scoop flour . Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop salt . Corrected On Site.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. Plastic shopping bags used for food storage .
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed utensils stored in crevices between equipment.
- Critical - Working containers of food removed from original container not identified by common name. Salt container not identified .
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed badly dented can of hoisin sauce on storage shelf . May be returned for credit .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken inside walk in cooler at 45 F . Corrected On Site.
- Critical. Observed food stored on floor. Five gallon oil container on kitchen floor .
- Critical. Observed food stored on floor. Soy sauce plastic buckets stored on the floor .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop cooked rice .
- Observed nonfood-grade containers used for food storage. Plastic bags used for food storage .
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of mold-like substance on single sink in kitchen area .
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-use cans for food storage .
- Critical. Covered waste receptacle not provided in women's/employee bathroom.
- Critical. Exit signs not properly illuminated. For reporting purposes only. Front door .
- Critical. Certified Food Manager unable to answer basic Food Code questions/5 major foodbourne illnesses . Corrected On Site.
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9/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Seasoning container not labeled .
- Critical. Working containers of food removed from original container not identified by common name. Corn starch cont not labeled .
- Critical. Observed uncovered food/sauce in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop salt .
- 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. Used for seasoning .
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Observed build-up of grease on hood filters .
- Observed utensils stored in crevices between equipment.
- Critical. Observed one dead roach by water heater . Corrected On Site.
- Critical. Observed rodent activity as evidenced by rodent droppings found. 15-20 dry rodent droppings by water heater & 5 in employee restroom . Corrected On Site.
- Critical. Observed live flies in kitchen.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
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6/9/2010 | 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. Pork inside walk in not date marked .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on cookline . Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Wonton thawing on counter . Corrected On Site.
- Critical. Observed food stored on floor. Bag of onions on storage room floor . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. pork & suace inside walk in . Corrected On Site.
- Critical. Observed scoop buried in sugar .
- Equipment or utensils not designed or constructed in a durable manner. Cut milk jug used as scoop .
- Observed nonfood-grade shopping bags used to store food inside the freezer .
- Observed wet wiping cloth not in solution .
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on hood filters .
- Observed utensils stored in crevices between equipment.
- Observed reuse of single-service articles. Hoison sauce can reused .
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical. Observed one employee has an expired food employee training , others still current .
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1/20/2010 | 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. Breaded chicken inside the walk in cooler not date marked . Pork inside walk in cooler not date marked .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken inside the reach in cooler holding at 44 F. Corrected On Site.
- Critical. Damaged/spoiled/cabbage inside the walk in cooler not segregated .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop salt .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop cooked rice .
- 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. Bowl used to scoop flour .
- Critical. Observed employee washing rice pot inside the mop sink .
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Observed rice cooker stored away dirty .
- Critical. Hand wash sink lacking proper hand drying provisions. Back hand sink in the kitchen .
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ABC extinguisher sitting on kitchen floor not mounted .
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7/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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