- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Cutting board has cut marks and hole in it and is no longer cleanable.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Reuse of single-use plastic sheets to cover food. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In top of reachin cooler, raw shrimp behind ready to eat vegetables **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle of cleaner **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Exterior of sauce buckets in walkin cooler have mold like substance on them **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner
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09/04/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee personal items stored next to food. Shoes by rice **Corrected On-Site**
- Basic - Food stored on floor. Sauce bucket **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over beef in upright freezer **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Interior lid of cookline reach in. **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers in use.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on a cloth towel.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 130°, chicken 120°
- High Priority - Raw animal foods not properly separated from each other in holding unit. Upright Freezer: Raw chicken stored above pork **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, eggrolls
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. Tongs **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Top of make table **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork, shrimp over sauces in walkin cooler **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gravy
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- 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**
- Basic - Employee eating in a food preparation or other restricted area. Employee food observed in prep area. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk in walk in cooler for personal use. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Scoop made of an old jug. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Rear sink.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Pork in reach in freezer not labeled. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch in water at 78? Noodles at 78?. Corrective action noodles moved to cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 133 degrees Fahrenheit more than four hours. See stop sale. Corn starch in water.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Chicken over vegetables. Pork over scallops. Corrected pork over scallops.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Front hand wash sink plugged for other purposes made unusable. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer towel and solution in front hand wash sink.
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4/10/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing 0. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures walkin holding at 44. DO NOT USE TILL ABLE TO MAINTAIN 41 OR BELOW.TEMPERATURE WAS ADJUSTED WHILE I WAS STILL THERE AIR BLOWING OUT AT 38. Corrected On Site.
- Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Some expiref.
- No copy of latest inspection report.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit walkin chicken 44,pork 44.Corrective action taken.
- Critical - Observed uncovered food in holding unit/dry storage area beef in freezer.
- Critical - Pesticide use not in accordance with manufacturer's directions using household ant spray. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name pan of flour.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Employees have not received training related to their assigned duties. Repeat Violation.
- Critical - Identity of food or food product misrepresented for fried scallops using imitation old menu doesn't say imitation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect touching tomatoes.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing holding containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit tofu 45,crab stick 46 on top of makeline table. Corrected On Site.
- Critical - Observed soil residue in storage containers flour,starch.
- Critical - Observed uncovered food in holding unit/dry storage area peas in walkin,eggrolls in reachin,chicken in freezer. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/6/2012 | Routine - Food | Warning Issued |
- Critical - Employees have not received training related to their assigned duties cook didn't know when to wear gloves.
- Equipment and utensils not properly air-dried.
- Observed food debris accumulated on kitchen floor flour By walkin cooler. Corrected On Site.
- Observed plastic containers in poor condition.
- Critical - Observed uncovered food in holding unit/dry storage area flour. Corrected On Site.
- Critical - Observed unlabeled sanitizer bucket. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name flor Corrected On Site. Repeat Violation.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure veggies .
- Critical - Observed food stored on floor oil jugs.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening milk. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area in freezer. Corrected On Site.
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1/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/6/2010 | Complaint Full | Admin. Complaint Callback Complied |
- 2. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41. garlic & oil 82, cornstarch & water 84 on speed cart. chicken 50, beef 51, shrimp 47-52, pork 53-5 top of cookline reachin. oyster sauce 62, noodles 48, tofu 50, gravy 48, bottom of cookline reachin. chicken 46-49, white reachin.
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7/14/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil 82, cornstarch & water 84 on speed cart. chicken 50, beef 51, shrimp 47-52, pork 53-56, top of cookline reachin. Oyster sauce 62, noodles 48, tofu 50, gravy 48, bottom of cookline reachin . chicken 46-49, white reachin. Repeat Violation.
- Critical. Observed employees' food not segregated from customer food in walkin
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.none Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bad racks used as cooling racks
- Critical. Observed extension cord in use for non-temporary period. refrigerator For reporting purposes only.
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7/14/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, pork in walkin cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken on counter at 58. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. yellow rice at 120.
- Critical. Observed potentially hazardous food thawed in standing water. chicken Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. chicken,seafood, beef over soy sauce in walkin cooler. raw chicken wings over cooked chicken in reachin Repeat Violation.
- Critical. Observed paper menus used as used as a food-contact surface.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. plastic jug cut in half used a scoop Corrected On Site.
- Observed single-use items ( paper bags, plastic bags) reused for the storage of food.
- Observed nonfood-grade containers used for food storage. plastic grocery bags, plastic storage containers
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Missing drain plug at dumpster.
- Critical. Screening is not 16-mesh to the inch. back door
- Critical. Identity of food or food product misrepresented. advertising scallops on menu but using scallop flavored seafood nuggets. Repeat Violation.
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1/28/2010 | Routine - Food | Administrative complaint recommended |
- 1.02-22-1 OBSERVED READY TO EAT POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED. chicken and pork in walkin
- 2. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41. chicken on counter at 58
- 3. 08A-26-1 OBSERVED RAW ANIMAL FOOD STORED OVER READY TO EAT FOOD. in walkin, raw seafood, beef, pork stored over soy sauce. in reachin, eaw chicken over cooked chicken
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1/28/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. (A) Cooked potentially hazardous food shall be cooled: (1) Within 2 hours, from 135 degrees Fahrenheit to 70 degrees Fahrenheit; and (2) Within a total of 6 hours, from 135 degrees Fahrenheit to 41degrees Fahrenheit or less ...
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Where to Wash. Food EMPLOYEES' shall clean their hands in a handwashing lavatory or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
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9/3/2009 | Routine - Food | Administrative complaint recommended |
- 1 Observed ready-to-eat potentially hazardous food prepared on site and held more than 24 hours not properly date marked.NONE OF THE COOKED MEATS IN WALK IN COOLER ARE DATE MARKED.
- 2. Observed potentially hazardous food cold held at greater than 41 F.SEVERAL TRAYS OF COOKED MEATS ON BREAD RACKS AND SETTING ON COUNTERS ARE BETWEEN 68 AND 79 F.
- 3 Observed raw animal food stored over ready-to-eat food under refrigeration. RAW CHICKEN STORED OVER COOKED MEATS IN WALK IN COOLER.
- 4 Observed improper use of bowl/plastic food container or other food container with no handle used to depence ready-to-eat food. OBSERVED PLASTIC SINGLE SERVICE BOWL USED AS A SCOOP IN FOOD BAG.
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9/3/2009 | Complaint Full | Admin. Complaint Callback Not Complied |
- No Violations Were Observed
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7/29/2009 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Single service items properly stored, handled, dispensed
- Critical. Water source safe, hot and cold under pressure
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical. Outer openings protected from insects, rodent proof
- Food protection during storage, preparation, display, service, transportation
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7/1/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/2/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/15/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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