- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On floor and side wall of cookline.
- Basic - Food stored in holding unit not covered. Eggrols in freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 80° water.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several lights with open design not protecting food.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, corrected to proper strength.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Half and half 46° cream cheese 45°. **Repeat Violation**
- Intermediate - Accumulation of black substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler and reach in cooler not reading 20° off. Corrected manager added new thermometers. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Noodles in large deep container on prep line 66° after four hours. Moved to walk in cooler, requested manager to place in smaller containers.
- 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. One current employee expired training.
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fried eggs and egg rolls above tofu container and opened seasonings on shelf in cook line. Also, personal ice cream above estuarine food in reach in freezer.
- Basic - Equipment in poor repair. Microwave plate broken. Big microwave in cook line.
- Basic - Old food stuck to clean dishware/utensils. Knives on rack.
- Basic - Working containers of food removed from original container not identified by common name. Numerous containers and bags of food. Manager stated is chicken, reach in freezer in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach 60°, tofu 53°. Both items on shelf next to make table. Corrective action, placed in reach in cooler.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Container of raw beef and raw chicken behind container of cooked chicken, make table in cook line. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 62°, in cook line. Corrective action, moved to reach in cooler.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizing spray bottle next to tea and water pitchers, server station in dining room. **Corrected On-Site**
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on shelves next to dish machine, near dry storage. Inverted. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
- Basic - Wiping cloth/towel used under cutting board. Server area.
- 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. All except for one expired.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dish area, corrective action separated items.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sticky rice cooked yesterday evening temperatures taken during inspection at 12:50pm were at 53-60?F, rice was individually packaged and then stored in a small cooler with the lid shut overnight.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Multiple employees in kitchen. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw seafood over ready to eat. Also raw chicken over raw beef in reach in freezer. **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Ambient air temperature in container 49?F, corrective action put in reach in cooler. Manager may consider using time control for the eggs in the future.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrective action removed drinks.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. Covering lettuce in 3 door upright outside walk in cooler, corrective action removed cloth.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before gloves when prepping food.
- Critical - Observed food stored on floor. In dry storage room, corrective action removed items. Repeat Violation.
- Observed grease accumulated under cooking equipment. Under and behind fryeers on cook line.
- Observed leaking pipe at plumbing fixture. Handwash sink next to 3 compartment sink.
- Observed nonfood-grade containers used for food storage. To go bags storing beans, lettuce and cabbage in walk in cooler.
- Observed personal care item stored with food. Hats hanging on shelves over dry goods in dry storage room, corrective action moved hats.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked wontons in reach in cooler on cook line, corrective action reversed storage.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Opened packages of raw beef over open packages of seafod in upright reach in freezer at end of cook line.
- Critical - Observed roach activity as evidenced by roaches found. 1 dead in bucket on cook line, corrective action removed roach.
- Critical - Observed unlabeled spray bottle. Multiple near 3 compartment sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Peanut sauce at 72F, corrective action reheated to 165F.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/20/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Clean plates on storage rack next to dish machine.
- Equipment or utensils not designed or constructed in a manner consistent with the food code. Scoop without handle in bulk flour. Corrected On Site. Discarded.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reach in coolers behind bar.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Egg-based sauce on cart at cookline. Corrected On Site. Marked time. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar, flour in dry storage/office.
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6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food items in walk in cooler temped at 46-47 degrees F. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Multiple sinks.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by trash can, next to triple sink. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves on storage racks across from triple sink starting to come apart allowing for particle board to absorb water.
- Critical - Observed food stored on floor. Jug of frying oil. Corrected On Site. Moved. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Containers on racks across from triple sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Stuffed wontons 46F, poultry 47F, beef 46F, all in walk in cooler. Repeat Violation.
- Critical - Outer openings not protected with self-closing doors. Rear exit door in kitchen.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Veggie/shrimp packets at cookline. Corrected On Site. Labeled and given TPHC form.
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4/2/2012 | Routine - Food | Administrative complaint recommended |
- Violation: 15-42-2 Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Men's restroom. Repeat Violation.
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9/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Men's restroom. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple potentially hazardous food items temped at 45-46 degrees F in walk in cooler. DO NOT use cooler to cold hold potentially hazardous food until it can be repaired and cold hold at 41 degrees F or below.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Next to triple sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Unusable, all water soaked.
- Observed attached equipment soiled with accumulated dust. AC unit fan covers in walk in cooler.
- Critical - Observed cloth used as a food-contact surface. On spring rolls and lettuce. Corrected On Site. Removed. Repeat Violation.
- Critical - Observed food stored on floor. Jugs of cooking oil, next to ice machine. Corrected On Site.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw pork behind bean sprouts in make table cooler on cookline. Corrected On Site. Reversed storage practice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. Corrected On Site. Emptied water, cleaned spoons. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Coconut milk sauce 79F, prep area. Corrected On Site. Put in cooler, only had been out 1 hour per manager. Beef, sausage, pork all temped 45-46 degrees F in walk in cooler.
- Critical - Observed unlabeled spray bottle. Clear liquid. Sanitizer, behind bar. Corrected On Site. Labeled.
- Critical - Working containers of food removed from original container not identified by common name. Bulk flour. Corrected On Site. Labeled. Repeat Violation.
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9/12/2011 | Routine - Food | Warning Issued |
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