- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish
- Basic - Soil residue build-up on nonfood-contact surface. Shelves above Shelves above 3 compartment sink.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Salt.
- 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. At 70°. Placed in ice bath to refrigerator.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon farm raised, no feed letter. Invoice states all fish Must be cooked prior to human consumption.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice, flour, salt, etc.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken and pork @ 75°. Stop Sale issued.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken above fish, chicken above beef in reach in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken and Pork.
- Intermediate - Handwash sink used for purposes other than handwashing. Lid storage.
- 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. Pork, Chicken.
- 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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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in holding unit not covered. SAUSAGE MIX IN CHEST FREEZER **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. NO INDICATION ON INVOICE THAT SALMON WAS FROZEN.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. ALL FOOD BINS.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. TUNA @ 52°. STOP SALE ISSUED.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. TUNA @ 52°.
- Intermediate - No soap provided at handwash sink. REAR KITCHEN. **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. COOKED PORK. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. REAR KITCHEN.
- 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. FRONT COUNTER SUSHI COOLER.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. CHICKEN @ 87°. STOP SALE ISSUED. **Warning**. CORRECTIVE ACTIONS TAKEN.
- 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. **Warning**
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07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. LICENSED AS NOST. OBSERVED 6 SEATS.. PROVIDED SEATING EVALUATION FORM FOR OPERATOR. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. RAW EGGS STORED NEXT TO AND IN CONTACT WITH RTE BROCCOLI. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. CHICKEN @ 87° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. CHICKEN @ 87°. STOP SALE ISSUED. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- 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. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. USING APPROVED COOLING PROCEDURES. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. FRONT COUNTER, SPATULA STORAGE. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. CHICKEN AT 80° AFTER 3 HOURS OUT OF THE FRYER. 80° 15 MINUTES LATER. PLACED SINGLE LAYER ON METAL SHEET PANS PLACED IN CHEST FREEZER. 68° 15 MINUTES LATER. CORRECTIVE ACTIONS TAKEN. **Warning**
- 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 COOKED 4/27/14 @ 1200 HOURS NOT DATE MARKED. **Corrected On-Site** **Warning**
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4/28/2014 | Routine - Food | Warning Issued |
- Basic - No waste receptacle installed at handwash sink provided with disposable towels.
- Basic - Raw animal food not properly separated from unwashed produce. CHICKEN AND CABBAGE.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CABBAGE @ 75°.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. DUMPLINGS @ 74°.
- High Priority - Raw animal foods not properly separated from each other in holding unit. RAW CHICKEN BEHIND SHRIMP IN MAKE TABLE.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. DUMPLINGS @ 74° GREATER THAN 4 HRS.
- 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 unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STORING TCS FOODS IN THE "DANGER ZONE."
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Sugar **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Single-service articles not stored inverted or protected from contamination. **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. Sauce in reach in cooler **Corrected On-Site**
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. insects
- Critical - Hand wash sink lacking proper hand drying provisions. in service areas Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed nonfood-grade containers used for food storage. soy sauce container
- Critical - Observed uncovered food in holding unit/dry storage area. pork in reach in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls in reach in cooler
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. on cookline
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in corn starch Corrected On Site.
- Light not functioning un fire suppression system
- Critical - Observed 10 dented cans or pineapple crunch, bamboo , baby corn and soy sauce in storage Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair, reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. storing utensils
- 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. rice
- Observed leaking pipe at plumbing fixture. handwash sink in service area
- Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler
- Critical - Observed raw animal food stored over cooked food. shells eggs in reach in cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. counter on cookline
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. rice in storage area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chickens in reach in cooler Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Displayed food not properly protected from contamination. wong tong in takeout area Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. in sushi cooler.
- Observed attached equipment soiled with accumulated grease. hood filter
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical - Observed food stored on floor. pork in kitchen Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. chickens , fish in 3 compartment sink Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. shells eggs in reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. pasta in reach in cooler
- Critical - Observed unlabeled spray bottle. water
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, chickens , pork in reach in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces , eggroll in reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. Inside of chest freezer door by the rear door.
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12/8/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed employee eating in a food preparation or other restricted area. kitchen
- Observed equipment in poor repair. Inside of chest freezer door by the rear door.
- Critical - Observed expired Food Manager Certification.
- Observed food debris accumulated on kitchen floor under the 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. Raw rices, potato and corn starches
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar, salt, soy sauce, vinegar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shell eggs, Corrected On Site by refrigerating.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over broccoli in a reachin cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in a reachin cooler . Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Raw rice and tempura batter in a store room.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Eggrolls, sweet and sour chicken, cooked meats in a reachin cooler. No walkin cooler on site.
- Critical - Working containers of food removed from original container not identified by common name. potato and corn starches
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10/28/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 12/6/11.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Observed hole in ceiling.
- Critical - Observed soiled reach-in cooler gaskets. reach in cooler cookline
- Critical - Observed torn packages/bags of food exposing the contents to contamination. flour and rice
- Critical - Observed toxic item stored by food. shelf under rice cooker
- Critical - Observed uncovered food in holding unit/dry storage area. box freezer Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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10/7/2011 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory rest room. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bathroom facility not clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving under prep table
- Observed grease food debris accumulated under cooking equipment.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. box freezer
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean prep table.
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2/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. reachin cooler front and back kitchen shrimp over dressing front cooler eggs over produce rear cooler
- Observed equipment in poor repair glass door bren on sushi case.
- Observed nonfood-grade containers used for food storage.plastic grocery bags used to freeze products
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood shelving under sushi prep area
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. rice cookers
- Critical. Observed food-contact surface not clean sushi prep area
- Critical. Condensation or other drainage not disposed of according to law. reachin cooler on line
- Observed food debris accumulated on kitchen floor under shelving and equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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10/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
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8/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed raw animal food stored over ready-to-eat food. reachin cooler
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stained cutting boards
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. around hot water heater
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of box freezers
- Observed reuse of single-service articles. containers cut or/and washed to be reused for food storage
- Critical. Observed small live flies/gnats in kitchen.
- Observed food debris accumulated on kitchen floor. behind reachin coolers
- Observed food debris accumulated on kitchen floor under shelving and equipment
- Observed attached equipment soiled with accumulated dust/debris light lenses.
- Critical. Observed unlabeled spray bottle.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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6/3/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit reachin 50 degrees F only veggies in cooler until repaired.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reachin 50 degrees.
- Critical. Observed potentially hazardous food thawed at room temperature chicken.
- Observed gaskets/seals on cold holding unit in poor repair several coolers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage can not reuse tofu containers or any other containers that products come in.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits grill.
- Critical. Observed food-contact surfaces stained with soil deposits cutting boards.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving.
- Observed grease accumulated under cooking equipment.
- Observed ceiling soiled with accumulated grease hood filters.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
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