- Basic - Food debris accumulated on kitchen floor.
- Basic - Working containers of food removed from original container not identified by common name. Wasabi and ginger
- High Priority - Employee failed to wash hands before putting on gloves to work with food. COOK PUT GLOVES ON WITHOUT WASHING HANDS
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. LARGE REACHIN COOLER
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. LINE COOK IN THE PREP SINK
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. REACHIN FREEZER
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. TOP OF THE MICROWAVE
- Basic - Grease accumulated on kitchen floor.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Dusty ceiling titles and/or air conditioning vent covers. DINING AREAS.
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. IN KITCHEN.
- Basic - Observed: Food stored in holding unit not covered. LONG TERM REACH IN COOLER MULTIPLE FOODS UNWRAPPED AND NOT PROTECTED.
- Intermediate - Observed: No soap provided at handwash sink. KITCHEN HAND SINK.
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SOUPS IN REACH IN FREEZER.
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. RICE AND SUGAR **Corrected On-Site**
- Basic - Food stored on floor. Rice
- Basic - Food-contact surface not smooth and easily cleanable. Brown bags used as shelves cover
- Basic - Reuse of single-service articles. Used food can used to store utinsels
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM CHLORINE **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- 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. SUSHI RICE MARKED MOR THAN 4 HOURS
- High Priority - Raw animal food stored over ready-to-eat food. DRINK ICE UNDER BEEF **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. On the prep table **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed residue build-up on nonfood-contact surface. steam table
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 08-06-12.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. CONCRETE BLOCKS TO HOLD THE STOVE TOP and GRILL
- Observed grease accumulated under cooking equipment. COOK LINE
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. BAG WITH RAW CHICKEN STORED INSIDE THE SAME CONTAINER AS BAKED FISH CAKES_REACH IN COOLER _COOK LINE Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 83f-RICE SCOOP_ Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TUNA and SALMON_MOVED TO REACH IN FREEZER.
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6/5/2012 | Routine - Food | Warning Issued |
- Critical - Observed container of medicine improperly stored. ON A SHELVES IN KITCHEN Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.BEEF ON THE COUNTER TOP Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. FREEZER
- Observed reuse of single-service articles. QUAIL EGGS STORED IN AN OPEN CAN Corrected On Site.
- Observed single-service items stored on floor. CHOP STIX Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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8/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. PREP SINK
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM Corrected On Site.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE AT 75 degrees
- Critical. Observed raw animal food stored over ready-to-eat food. RAW SHRIMP AND CHICKEN OVER RTE FOODS IN REFRIGERATOR
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.BEER GLASSES STOTED UNDER FROZEN .
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CHEF CUTTING VEGETABLE Corrected On Site.
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM Corrected On Site.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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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5/25/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. CHEF CUTTING VEGETABLE Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. WITHOUT SANITIZER Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- 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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3/17/2010 | Routine - Food | Warning Issued |
- 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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1/6/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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