- Basic - Bathroom door not self-closing. All
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in dry storage area not covered. Rice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Dented/rusted cans present. At time of call back also bulging cans. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On 7/24/14Fried rice 100°F, won tons 80°F on 7/25/14 85°F fried rice, wontons 80°F
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken.
- 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 - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
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07/25/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. All
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of eggs **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Reach in cooler in kitchen ambient temperature 50°F and back prep area ambient temperature 60°F
- Basic - Food stored in dry storage area not covered. Rice.
- Basic - Food stored on floor. In prep area bag of onions.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler
- Basic - No hot running water at mop sink.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. And reach in cooler.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at less than 135 degrees Fahrenheit. 125°F
- High Priority - Operator unable to provide documentation for source of fish. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 46°F, pork 45°F, ham 47°F, bean sprouts 85°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Ribs 46-50°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried rice 100°F, won tons 80°F
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ribs 46-50°F
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken.
- 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 - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
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07/24/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. Handwash sink in men's restroom.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale. **Corrected On-Site**
- 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. Corrective Action taken by putting in reach in cooler. 75°F
- High Priority - Raw animal food stored over ready-to-eat food. Poultry over deli meat ham. And eggs over cooked shrimp. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- 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 - Hot water not provided/shut off at employee handwash sink. Restrooms.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in a prohibited area. On top of garbage can
- Basic - Hole in wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - High Priority - Dead roaches on premises. 6 **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - Required employee training expired 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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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee eating in a food preparation or other restricted area. Kitchen .
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen .
- Basic - Soiled reach-in cooler gaskets. Across from fryers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. Storage room rear.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Egg rolls held in box
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. near ac unit
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. across from fryers
- Observed nonfood-grade containers used for food storage. eggrolls stored in cardboard boxes
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets across from fryers
- Critical - Observed toxic item stored by food. Corrected On Site.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Violation: 22-16-1 Observed soiled reach-in cooler shelves. reach in cooler near storage room
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen
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4/17/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method. cooked meats placed on a shelf underneath air vent full of dust and grease for cooling
- Observed nonfood-grade containers used for food storage. eggs rolls stored in cardboard boxes
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed roach activity as evidenced by 15+ live roaches found in the kitchen above a 3 compartment sink, walls and floors. 3 compartment sink is located directly in the kitchen.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves. reach in cooler near storage room
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. oil/garlic Corrected On Site.
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4/16/2012 | Routine - Food | Emergency order recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen
- Critical - Observed cardboard used as a food-contact surface. to store egg rolls
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under and behind 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.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil , eggs Corrected On Site.
- Critical - Observed soiled walk in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area. some pork not covered after cooling in the walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name. egg rolls
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. employee rest room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic/oil mixture , kitchen eggs, Corrected On Site.
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5/31/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 08A-28-1 Observed food stored on floor.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Violation: 53B-08-1 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
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2/8/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food 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.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Observed utensils stored in crevices between equipment.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed non-service animals in the food establishment or on premises. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item stored by food.
- Wet mop not hung to dry.
- 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
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12/7/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Wet mop not hung to dry.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over cooked food. Corrected On Site.
- Critical. Observed food stored on floor.flour Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.
- 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.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles stored without protection from contamination.
- Plumbing system in disrepair.mop sink
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed toxic item stored in food preparation area.
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9/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/16/2008 | Routine - Food | Inspection Completed - No Further Action |
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