- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big pots over triple sink, mgr inverted them **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. For rice
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 70° water , mgr discarded water **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Spring roll sauce made with canned pineapple and red bell peppers- cooked, at 5pm yesterday
- High Priority - Food not properly protected from contamination. Half Cut cabbage bare on shelf, mgr placed it in bag **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For bulk sugar, rice, peanuts, egg rolls and basil on thank you bag **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 125° soup at cook line, at wok, corrective action: heated up
- High Priority - Raw animal food stored over ready-to-eat food. Raw ground pork over cream cheese in prep reach in cooler, raw pork over zucchini in upright cooler, mgr rearranged **Corrected On-Site** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Employee cleaned it **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. 3 door cooler by back door
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Half and half opened 3 days ago, mgr dated **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon in it, mgr moved it **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 113° cooked pork and veggies with plastic wrap, in prep unit, corrective action: mgr uncovered it
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Equipment in poor repair. Prep reach in cooler not properly working, temperature at 50. Don''''t use this cooler until thermometer reads 41 or below **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70 sprouts and cut tomatoes, also sprouts with chicken in bowls on table, explained time as public health control, corrective action: wrote time, 55 shrimp, chicken, calamari, tofu in reach in cooler, corrective action: all iced down **Warning**
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2/3/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice and sugar **Repeat Violation**
- Basic - Cloth used as a food-contact surface. On sprouts and noodles **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. Prep reach in cooler not properly working, ambient thermometer reading 50°. Don't use this cooler until thermometer reads 41° or below **Admin Complaint** **Repeat Violation**
- Basic - Food stored on floor. Box with curry paste, by back door, tea at front counter area **Corrected On-Site** **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm
- 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. Cutting parley for garnish, got gloves **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. 2 bulk container, home storage **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50° tofu, beat, chicken shrimp, 48° soups in prep reach in cooler, corrective action: some relocated to another cooler **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Sprouts and pasta should have been discarded at 2:45pm it is 3:07
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cream cheese ball in prep unit **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw calamari in prep unit **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Big container in it, cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Small pieces of cut veggies in it, cook line **Repeat Violation**
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2/3/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair. Prep reach in cooler not properly working, temperature at 50. Don''t use this cooler until thermometer reads 41 or below **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70 sprouts and cut tomatoes, also sprouts with chicken in bowls on table, explained time as public health control, corrective action: wrote time, 55 shrimp, chicken, calamari, tofu in reach in cooler, corrective action: all iced down **Warning**
- 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. One has a health department card, must get safe staff **Warning**
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11/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Sugar and rice, bulk **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Clean equipment stored on floor. Pots **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. On raw shredded beats for salad **Corrected On-Site** **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Prep reach in cooler not properly working, temperature at 50°. Don't use this cooler until thermometer reads 41° or below **Warning**
- Basic - Food stored on floor. Tea bags by entrance to kitchen **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 80° water **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Both **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. soy sauce in pitcher on shelf **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 55-60° noodles made last night, in big bags **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. To prep salad **Corrected On-Site** **Warning**
- High Priority - Food stored in ice used for drinks. In ice machine **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing container only **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. For spring rolls and carrots in prep unit, also sugar and rice, bulk **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° sprouts and cut tomatoes, also sprouts with chicken in bowls on table, explained time as public health control, corrective action: wrote time, 55° shrimp, chicken, calamari, tofu in reach in cooler, corrective action: all iced down **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Mop bucket and bag of empty cans on the way **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in it **Repeat Violation** **Warning**
- 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. One has a health department card, must get safe staff **Warning**
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11/18/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bulk containers of rice and sugar. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in 3 compartment sink. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. Rice cooker surface next to large chest freezer.
- Intermediate - Employee used handwash sink as a dump sink. Large amount of ice in hand sink next to dish machine. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spring rolls in reach in cooler across from cooking equipment.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar. **Corrected On-Site**
- Basic - Food stored on floor. Bulk container of flour next to rear exit door. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sink next to dish machine.
- Basic - Reach-in cooler gasket torn/in disrepair. Make line small cooler door.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - Employee used handwash sink as a dump sink. As evidenced by ice in drain.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Men's room.
- Critical - Displayed food not properly protected from contamination. Guest check placed on cooked food after plated.
- Equipment or utensils not designed or constructed in a durable manner. Scoop with no handle in bulk rice.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Manager showed up.
- Critical - No handwashing sign provided at a handsink used by food employees. Cook line sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Next to wine and glasses.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook plating cooked food with bare hands.
- Critical - Observed food stored on floor. Case of limes under three compartment sink. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed personal care item stored with food. Toothbrush and toothpaste. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Observed unnecessary items on the premise. Trask piled up out back.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wrapped Rice found at 65 degrees in cooler, cooked yesterday. Operator states this is for his sick dog. It is not marked however.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site, owner arrived.
- 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. All 3 certifications provided were for employees no longer working here. Owner states these are new employees, others went to a new store he opened.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment, white scale inside. Grime in wash bowl. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. see comments
- Critical - Observed employees food in reach in cooler not seperated and marked. Yogurts and sweet potato. Also bowl of rice for dog in back reach in.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed wall soiled with accumulated dust, behind ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooked chicken.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/19/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Foods handled with minimum contact
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9/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Sanitizing concentration
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Employee lockers provided and used, clean
- Critical - Facilities to maintain product temperature
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Original container: properly labeled, date marking
- Critical - Potentially hazardous food properly thawed
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Thermometers provided and conspicuously placed
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9/14/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/21/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Neither food manager is here today. 6 people observed working. Repeat Violation from 9/27/10. Owner arrived at 1:50 was at store.
- Critical - Observed buildup of thick slime in the interior of ice machine. Uses The Ice Man for service monthly.
- Critical - Observed employee food items all ovet shelves, not marked and seperated.
- Critical - Observed food with mold-like growth, bag of beets.
- Critical - Observed hand wash sink used for purpose other than washing hands, dumping ice out of glasses before dishwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sugar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation from 9/27/10. Tofu cubes on prep top unit - 50 degrees F.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty chef jacket stuffed on shelf with food. Dirty apron on top ofvice machine. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name, sugar.
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4/27/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. Going into ceiling, by ice machine.
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11/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, garlic and oil mixture at room temperature, chicken on prep top at 45 degrees F. Corrected On Site.
- Critical. Observed food stored in undrained ice, shrimp.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, cashew nuts.
- Observed nonfood-grade containers used for food storage, sterlite boxes. Need bag left in container or a liner used.
- Observed exhaust system operated with filters removed, out for cleaning. For reporting purposes only. Will put back before 5 p.m. dinner.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, only 10ppm. Tested twice.
- Critical. Handwash sink not accessible for employee use at all times, blocked by rolling cart.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed open dumpster lid. Shared dumpster.
- Observed garbage on the ground and/or pad around dumpster, scattered all ovet.
- Critical. Observed container of medicine improperly stored on shelf with food. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, wet towel bucket over 200 ppm.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty work jacket on shelf over microwave, red napkins under shelf. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Going into ceiling, by ice machine.
- Critical. Hotel and Restaurant license not displayed.
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Only 1 certificate provided.
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9/27/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed shell eggs stored with broken shells. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken at 47 degrees. Corrected On Site.
- Critical. Rice cooker next to dishmachine drain board not properly protected from contamination from dirty dishes.
- Critical. Observed raw animal foods not properly separated from each other in holding unit several items in reach in cooler and freezer.
- Critical. Observed raw animal food stored over ready-to-eat food, eggs over rice noodles. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, sugar. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense food that is not ready-to-eat, in rice. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, tongs hanging from oven door handle. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed cloth napkins used as shelf cover.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed buildup in the interior of ice machine door.
- Observed build-up of grease on nonfood-contact surface, backsplash on cookline and hood filters.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Plumbing system in disrepair.
- Plumbing system in disrepair, drain pipe under triple sink and rope used to hold pipes in place.
- Critical. Handwash sink not accessible for employee use at all times, blocked by cart. Corrected On Site.
- Critical. Observed handwash aids at a non-handwash sink, soap and paper towels.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed toxic item improperly stored at front counter with plates and utensils.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. PIC failed to verify employee health, exclusions or restrictions.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 05/10/2010.
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3/9/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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