- Basic - Accumulation of debris in three-compartment sink.
- Basic - Accumulation of food debris/soil residue on handwash sink. Kitchen area
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fryer area side
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles improperly stored. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Top of all kitchen shelves in the kitchen
- Basic - Soiled reach-in cooler gaskets. Cooking area
- Basic - Wall soiled with accumulated grease. Cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in kitchen. Onion bag.
- Basic - Equipment in poor repair. Hand drill used as a mixer with cement blade made of metal not made of stainless steel.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food not stored at least 6 inches off of the floor. Onion bag.
- Basic - Raw animal food stored above unwashed produce. At reach in cooler.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Cans of sauce not marked / sauce still kept in the can.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Preparation table.
- Intermediate - Handwash sink not accessible for employee use at all times. Preparation table placed over it. Blocking easy access. Only hand washing sink apart from restroom one.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken dumplings 72°f. Corrective action : Foods must reach 135°f to 70°f within 2 hours.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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 dumplings. Cooked . Inside reach in cooler.
- Intermediate - Soil residue in food storage containers.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food stored in holding unit not covered.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef on a tray over vegetables.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and mop cart.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken dumplings 67°f. Correction: Placed inside reach in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls , chicken dumpling (ready to eat) .
- Intermediate - Soil residue in food storage containers.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No handwash sink for cook line. **Warning** Operator has issued placing hand sink by cook line but compromised in better off existing one. Handles are damaged and placed too low for usage. All matters will be corrected .
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9/27/2013 | Complaint Full | Call Back - Complied |
- Intermediate - No handwash sink for employees. At COOK LINE. **Warning** Old hand washing sink is going to be raise and handles replaced.
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9/27/2013 | Complaint Full | Call Back - Complied |
- Basic - Bathroom door not self-closing. Employee restroom. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On food counter. **Corrected On-Site** **Warning**
- Basic - Food stored in cold holding unit not covered. **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wood food-contact surface not properly sealed. Table used to placed food containers. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Faucet replacement bought. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site** **Warning**
- Intermediate - No handwash sink for employees. At COOK LINE. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken battered piece at 69°f. Placed back on cooler . **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed back order for new booklets. **Warning**
- Intermediate - Soil residue in food storage containers. **Corrected On-Site** **Warning**
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8/16/2013 | Complaint Full | Warning Issued |
- Basic - Ceiling tile missing. Kitchen area. **Warning**
- Basic - Clean equipment stored on floor. Soda can cases. **Warning**
- Basic - Designated employee drinkin storage area located in a reach in cooler or other restricted area causing possible cross contamination. Opened water bottle stored over restaurant drinks **Corrected On-Site** **Warning**
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. Shelves where single service items and soda cans are stored . **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food debris/dust/soil residue under dry storage shelves. **Warning**
- Basic - Food stored on floor. Soda can cases. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Repeat Violation** **Warning**
- Basic - Single-service articles not stored at least 6 inches above the floor. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Dumpling meat stuffing placed over cooked chicken. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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 - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. Sauces in reach in cooler not date marked when first opened. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop cart. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No handwash sink for cook line. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **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. Cooked pork and chicken container. Not date marked. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. TRAINING EXPIRED IN 2007. **Warning**
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7/26/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All kitchen sheveings
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. Kitchen
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen
- Basic - Floor tiles missing. Kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food-contact surface not smooth and easily cleanable. Kitchen
- Basic - Gaskets with slimy/mold-like build-up.kitchen coolers
- Basic - Gaskets/seals on holding unit in poor repair. Most coolers
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Packaged food has no English labeling.
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen
- Basic - Reach-in cooler shelves with rust that has pitted the surface. All coolers
- Basic - Silverware/utensils dried with a towel/cloth.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Utensils in poor condition.
- Basic - Wall soiled with accumulated food debris. Cooking area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All cooler
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Cooking area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable. throuhout
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. most kitchen coolers
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. mr tian
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. FRYER AREA
- Observed inside/outside of dumpster not clean.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ALL KITCHEN COOLERS
- Observed nonfood-contact equipment in poor repair top lid of cooler kitchen
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed at room temperature. pork
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed residue build-up on nonfood-contact surface. all kitchen equipment dusty
- Critical - Observed soil residue in storage containers. KITCHEN AREA
- Critical - Observed soiled reach-in cooler gasketsall kitchen doors
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.KITCHEN AREA
- Critical - Observed uncovered food in holding unit/dry storage area. ALL COOLERS
- Observed wall soiled with accumulated food debris. throuhout the kitchen
- Critical - Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed employees using same utensil to handle raw and cooked product.
- Observed grease accumulated on kitchen floor.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed soil residue in storage containers.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. preparation tables.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash aids at a non-handwash sink. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 53 degrees Corrected On Site.
- Critical - Observed roach activity as evidenced by 4 live roaches found in dishwashing area.
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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10/18/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. thermometer calibration
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. reusing boxes for food to absorb grease. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed 3 dead roaches on premises.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed equipment in poor repair. door of reach in cooler.
- Observed food debris accumulated on kitchen floor. under equipment.
- Critical - Observed food stored on floor. bag of onions.
- Critical - Observed handwash aids at a non-handwash sink. used 3-compartment sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. egg rolls.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/2/2010 | 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. eggrollls inside reach in
- Critical. Observed food stored in a prohibited area. ready to eat food being stored in reused card board boxes
- Critical. Observed improper vertical separation of raw animal foods
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed soil residue in storage containers. flour.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. preparation area/shelves.
- Critical. Observed roach activity as evidenced by 3 live roaches found in storage area behind coolers.
- Observed floor and wall junctures not coved. behind coolers.
- Observed food debris accumulated on kitchen floor and storage area.
- Critical. Observed toxic item stored by food.
- Critical. Observed unlabeled spray bottle.
- Critical. Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions. thermometer calibration. Corrected On Site.
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12/1/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Chlorine sanitizer not at proper minimum strength for TOWEL BUCKET.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed food debris accumulated on kitchen floor.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored by food.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical. Handwash sink not accessible for employee use at all times.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Observed wall in disrepair.
- Observed wall soiled with accumulated grease.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Wet mop not hung to dry.
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 8/20/2008 | Routine - Food | Warning Issued |
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