- No Violations Were Observed
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08/25/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Ceiling in disrepair. Multiple areas in kitchen. **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler holding fresh produce **Warning**
- Basic - Wall soiled with accumulated grease. COOKLINE area **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Multiple containers of spices and seasonings on COOKLINE. **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Below rear 3 compartment sink **Warning**
- 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. Multiple items in COOKLINE reach in cooler including open tofu, curry pastes **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. Multiple items in COOKLINE reach in cooler **Warning**
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6/18/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Ceiling in disrepair. Multiple areas in kitchen. **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **Warning**
- Basic - Dead roaches on premises. 1 dead roach found on wooden shelving. Opposite COOKLINE reach in cooler. **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. Water glass on prep table **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler holding fresh produce **Warning**
- Basic - Wall soiled with accumulated grease. COOKLINE area **Warning**
- Basic - Wood food-contact surface not properly sealed. Shelving throughout kitchen that is used to store dry food goods. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Multiple containers of spices and seasonings on COOKLINE. **Warning**
- 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. Kitchen cook touching cut cabbage with bare hands. Corrective action taken: advised cook to place gloves on his hands after washing them. **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Below rear 3 compartment sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tomato paste 46° in COOKLINE reach in cooler. Corrective action taken: lid was removed to allow even cooling. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches found in oven on COOKLINE. 2 live roaches found along wall pipes behind COOKLINE. 2 live roaches found in holes in tiles behind COOKLINE. 1 live roach found on ceiling tile next to wok station. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 dry dropping found on wooden shelving next to walk in cooler **Warning**
- High Priority - Toxic substance/chemical stored by or with food. STERNO and wood sealer in dry storage. **Corrected On-Site** **Warning**
- 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. Multiple items in COOKLINE reach in cooler including open tofu, curry pastes **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Oven interior **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked chicken in COOKLINE reach in cooler. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork 109°, coconut soup 130°, hot and sour soup 107° on COOKLINE stove. Corrective action taken: all items moved to walk in cooler to finish cooling down. Had been sitting at room temperature for less than one hour. **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. Multiple items in COOKLINE reach in cooler **Warning**
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6/17/2014 | Complaint Full | Emergency order recommended |
- Basic - Attached equipment soiled with accumulated grease. Hood fire suppression tanks hanging from ceiling beside hood
- Basic - Bowl or other container with no handle used to dispense food. Used for raw rice and flour . **Corrected On-Site**
- Basic - Food contaminated by unsanitized equipment.plates of pre-made vegetables stacked on top of one another in COOKLINE reach in cooler. **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor. Beside COOKLINE and behind cooking equipment and below cooking equipment
- Basic - Hole in wall. On left side of COOKLINE in corner
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by rice cooker sin water at 127°. Corrective action taken: cook heated up water **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw sausage in 3 compartment sink. Corrective action taken: cook began prepping sausage for immediate cooking
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice at room temperature in rear rice cooker by exit door. Corrective action taken: Cook placed bowl of cooked rice directly into refrigerator for cooling
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various items in multiple locations including cooked dumplings, cooked noodles, sliced tomatoes, cooked rice located in the COOKLINE reach in cooler and walk in cooler and white upright refrigerator . Corrective action taken: cook began dating items at time of inspection
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle of grease cutter near dish area. **Corrected On-Site**
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE SCOOP AND WOODEN LADLES
- Basic - Missing drain plug at dumpster.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Wood food-contact surface not properly sealed. SHELVES NOT PAINTED
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12/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment in poor repair.COOKMLINE COOLER DOES NOT MAINTAIN TEMPERATURE 41 or below
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE SCOOP AND WOODEN LADLES
- Basic - Missing drain plug at dumpster.
- Basic - Nonfood-contact equipment in poor repair.RUSTY SHELVES NEAR REAR EXIT
- Basic - Outer openings not protected with self-closing doors.
- Basic - Wood food-contact surface not properly sealed. SHELVES NOT PAINTED
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.COOK LINE COLD HOLD UNIT
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SHRIMP, chicken, tomatoes in cook line cooler greater than 41
- Intermediate - No handwash sink for employees.KITCHEN AND DISHWASHER AREAS HAVE NO HAND WASH SINK
- 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. ONLY PROVIDED 1 PROOF OF TRAINING
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9/12/2013 | Routine - Food | Administrative Complaint Time Extension |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. FOOD CONTAINER ON FLOOR IN WALK IN FREEZER
- Basic - Equipment in poor repair.COOKMLINE COOLER DOES NOT MAINTAIN TEMPERATURE 41° or below
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE SCOOP AND WOODEN LADLES
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.REFRIGERATOR
- Basic - Nonfood-contact equipment in poor repair.RUSTY SHELVES NEAR REAR EXIT
- Basic - Outer openings not protected with self-closing doors.
- Basic - Spray bottle containing a food product not labeled.FRONT BAR
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.UTENSIL BUCKET NEAR ICE CHEST
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wood food-contact surface not properly sealed. SHELVES NOT PAINTED
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.COOK LINE COLD HOLD UNIT
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SHRIMP, chicken, tomatoes in cook line cooler greater than 41°
- High Priority - Toxic substance/chemical stored by or with food.CLEANERS STORED NEAR CANNED GOODS ON WALL
- Intermediate - Handwash sink used for purposes other than USED AS STORAGE AND NOT ACCESSIBLE
- Intermediate - No handwash sink for employees.KITCHEN AND DISHWASHER AREAS HAVE NO HAND WASH SINK
- 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. ONLY PROVIDED 1 PROOF OF TRAINING
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9/9/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- 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.kitchen
- Basic - Employee eating in a food preparation or other restricted area.by dishmachine
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.kitchen
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw eggs,raw shrimps **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.wd40/kitchen **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.walk in cooler
- Critical - Observed food stored on floor.vegetable /kitchen
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.chicken /seafood /walk in freezer Repeat Violation. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.top of dishmachine Corrected On Site.
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans.coconut milk/walk in cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.cookline shelves
- Critical - Observed raw animal food stored over cooked food.chicken /chicken wings/walk in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.beef/chicken /seafood /walk in freezer
- Observed residue build-up on nonfood-contact surface.dishmachine
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters/grease extractors need to be removable and cleaned.
- Observed ceiling tiles water damage. kitchen
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. small child
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Critical - No conspicuously located thermometer in holding unit. one unit behind front counter
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food thawed at room temperature. frozen chicken on reach-in freezer Corrected On Site. move to walk-in cooler
- Critical - Observed toxic item improperly stored. windix class cleaner at hand sink next to soap Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. meatballs walk-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. soup walk-in cooler Corrected On Site.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/30/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding unit. some units
- Critical. Observed uncovered food in holding unit/dry storage area. cooke shrimps walk-in cooler
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. chicken and cut onions
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- 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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7/22/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef, and cut vegetables reach-in cooler cookline
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken soup
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Hood filters need cleaning. For reporting purposes only.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
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4/5/2010 | Routine - Food | Warning Issued |
- Critical. Observed food stored on floor. In boxes walk-in freezer . Corrected On Site.
- Critical. Observed food stored on floor. vegetables walk-in cooler. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Ceiling tile water damage. kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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10/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/8/2009 | Routine - Food | Warning Issued |
| No report available. | 3/4/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/5/2008 | Routine - Food | Warning Issued |
| No report available. | 7/15/2008 | Routine - Food | Call Back - Complied |
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