- Basic - Ceiling tile in disrepair.
- Basic - Hole in wall. Front counter
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Where hand was sink is kitchen area.
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated grease.
- 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 - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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.
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09/29/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in kitchen. Plant food and oil.
- Basic - Ceiling tile in disrepair.
- Basic - Dead roaches on premises. 1 dead **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in holding unit not covered. Raw chicken
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Hole in wall. Front counter
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Light shield damaged/in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Where hand was sink is kitchen area.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Galvanized metal in contact with acidic foods. Nails attached to wooden stick used for food preperation.
- 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. Cooked beef 52°f
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.Raw chicken 52°f, beef cooked 52°f, ham 45°f, pork 47°f
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw chicken 44°f, Raw chicken 52°f, shrimp 52°f, ham 45°f, beef-cooked 52°f, ham 45°f
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by maintenance equipment. **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 soap provided at handwash sink.
- Intermediate - Reach-in cooler not 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- 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 - Soil residue in food storage containers.
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09/26/2014 | Complaint Full | Warning Issued |
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Cardboard used to line food-contact shelves. Lined container with chicken **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. By door
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Faucet at three-compartment sink does not reach all compartments.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spring roll 50 F, Rice 55 F
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Raw animal food not properly separated from ready-to-eat food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.Rice.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.Kitchen
- Basic - Ceiling tile missing.Kitchen.
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- 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 reach-in cooler.Pork,chicken,meat.
- Basic - Unnecessary items on the premise.Equipment behind store.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- 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 - Handwash sink used for purposes other than handwashing.
- Intermediate - Nonfood-grade basting brush used in food.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed build-up of grease on nonfood-contact surface. filters
- Observed ceiling in disrepair.
- Observed employee with no hair restraint.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed single-service articles stored without protection from contamination.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed ceiling in disrepair.KITCHEN
- Critical - Observed container of medicine improperly stored.IN KITCHEN AREA
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.KITCHEN
- Observed in-use utensil stored NOT in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal food stored over cooked food.REACH IN COOLER
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed toxic item stored in food preparation area.KITCHEN
- Critical - Observed uncovered food in holding unit/dry storage area.REACH IN COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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6/12/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.RICE AT 72 LEFT OUTSIDE SINCE THE AM AS PER THE OWNER
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.RICE EGGS COOKED NOODLES BEAN SPRROUTS
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.BEEF CHIX COOKED CHIX NOODLES
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair COOLER
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.THE ENTIRE KITCHEN IS EGRIGOUSLY DIRTY SHELVES COOKING EQUIPMENT DEEP FRYER
- Critical - Violation: 31-08-1 Hand sink missing in food preparation room or area.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris.
- Violation: 37-06-1 Observed wall soiled with accumulated grease.HEAVILY ALL OVER PRESENT FIRE HAZARD
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease.ALL EQUIPMENT DEEPLY GREASY
- Violation: 42-11-1 Observed unnecessary items on the premise.
- 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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3/12/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Equipment or utensils not designed or constructed in a durable manner.WOOD TABLES NOT COVERED USED TO CUT MEATS
- Critical - Hand sink missing in food preparation room or area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ON FLOOR
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No conspicuously located thermometer in holding unit.
- 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
- Observed attached equipment soiled with accumulated grease.ALL EQUIPMENT DEEPLY GREASY
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.THE ENTIRE KITCHEN IS EGRIGOUSLY DIRTY SHELVES COOKING EQUIPMENT DEEP FRYER
- Observed nonfood-contact equipment in poor repair COOLER
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.RICE EGGS COOKED NOODLES BEAN SPRROUTS
- Critical - Observed uncovered food in holding unit/dry storage area.BEEF CHIX COOKED CHIX NOODLES
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.HEAVILY ALL OVER PRESENT FIRE HAZARD
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.RICE AT 72 LEFT OUTSIDE SINCE THE AM AS PER THE OWNER
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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1/17/2012 | Routine - Food | Warning Issued |
- Critical - Observed uncovered food in holding unit/dry storage area. Corrected On Site.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- 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. Employee hired less than 60 days
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Observed grease accumulated under cooking equipment.
- Observed unnecessary items on the premise. Back door
- Observed wall soiled with accumulated grease.
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1/25/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken stored over brocoli
- Critical. Observed uncovered food in holding unit/dry storage area. Rice
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink
- 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 wall soiled with accumulated food debris.
- Observed wall soiled with accumulated grease.
- 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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8/10/2010 | Routine - Food | Warning Issued |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 49 degrees.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. rice in kitchen.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. using 3-compartment sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed cardboards used as food surface cover.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. rice maker area.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed wall soiled with accumulated grease.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Product less than 4 hr out of temperature , moved to an working cooler
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed build-up of grease on cooking equipment surface.
- Critical. No Certified Food Manager for establishment.
- 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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8/11/2009 | Routine - Food | Warning Issued |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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