- Basic - Bowl or other container with no handle used to dispense food. In corn starch
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. Above hot water heater
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large silver pot
- Basic - Cove molding at floor/wall juncture broken/missing. Next to mop sink
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor. Next to fryers
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Plastic jug cut in half and reused as scoop. **Repeat Violation**
- Basic - Reuse of single-use number 10 cans. In reach in cooler holding vegetables **Repeat Violation**
- Basic - Single-service articles not stored inverted or protected from contamination. To go silver containers **Corrected On-Site** **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Make table
- Basic - Stored food not covered in walk-in cooler. Broccoli, raw chicken **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. In reach in cooler
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Cutting board over HWS **Corrected On-Site**
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board broken **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Plastic jug cut in half and reused to hold food **Warning**
- Basic - Reuse of single-use number 10 cans. **Repeat Violation** **Warning**
- Basic - Stored food not covered in walk-in cooler. Multiple items **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Encrusted material on can opener blade. **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. Egg rolls, cooked chicken, etc **Warning**
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3/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board broken **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk bins in dry storage **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Plastic jug cut in half and reused to hold food **Warning**
- Basic - Reuse of single-use number 10 cans. **Repeat Violation** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Multiple items **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. tofo 49°F, noodles 45°F, shrimp 45°F, pork 45°F, items moved to walk in cooler for quick chill **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Exceeded 200ppm chlorine **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **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. Egg rolls, cooked chicken, etc **Warning**
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3/5/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored in holding unit not covered.(in walk in cooler)
- Basic - Hole in ceiling.(ceiling tile missing above water heater)
- Basic - Ice buildup in reach-in freezer.
- Basic - Interior of reach in freezer in disrepair/has exposed insulation.(near chest freezer)
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-use number 10 cans.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.(cut cabbage at 49°f, moved to reach in cooler)
- High Priority - Dented/rusted cans present. See stop sale. (1 can soy sauce 1 can bamboo shoots)
- 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. (Upright freezer)
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.(cooked chicken on counter at 120°f, moved to walk in cooler)
- 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.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.(bulk food bins)
- Basic - Cardboard used to line nonfood-contact shelves. (Near fryers)
- Basic - Clean utensils stored between equipment and wall.
- Basic - Cloth used as a food-contact surface.(on egg rolls in freezer)
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(bulk food bins)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-use number 10 cans.(to store cut produce)
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.(kitchen )
- Critical - Employees not informed of acceptable sanitary practices. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.(employee not using 3[compartment sink correctly)
- Critical - Equipment food-contact surfaces and utensils not sanitized.(not sanitizing dishware) Corrected On Site. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(bulk food bins) Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.(hood filters)
- Critical - Observed cloth used as a food-contact surface.(on spring rolls) Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.(not sanitizing equipment )
- Critical - Observed food being cooled by nonapproved method.(cooked rice at 117 degrees f left out on counter to cool.Moved to walk in cooler) Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Observed leaking pipe at plumbing fixture.(in restroom)
- Observed nonfood-grade containers used for food storage.(plastic shopping bags labled "thank you" used to store unwrapped frozen foods) Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.(walk in cooler) Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.(tin cans reused to store chopped produce) Repeat Violation.
- Critical - Observed toxic item stored by food.(cigaretts and lighters on shelf with food near back door)
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler) Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(egg rolls and cooked pork in walk in cooler)
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched.(on front counter)
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8/14/2012 | Routine - Food | Call Back - Complied |
- Dumpster not on proper pad.(grease dumpster)
- Critical - Equipment food-contact surfaces and utensils not sanitized.(table used to cut raw chicken not sanitized before placing box of plastic wrap on it) Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.(in bulk food bins ) Corrected On Site.
- Critical - No 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.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.(old stained cardboard used as shelf cover)
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.(employee touching raw chicken then clean equipment without washing hands) Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.(employees not washing hands and sanitizing equipment properly)
- Observed nonfood-grade containers used for food storage.(plastic shopping bags used to store unwrapped, cooked and raw food items)
- Critical - Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code.(young child running through kitchen and splashing water on wall in 3 compartment sink area)
- Critical - Observed raw animal food stored over ready-to-eat food.(in walk in cooler)
- Observed single-use containers (boxes and/or cans) reused for the storage of food.(old tin can used to scoop rice)
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
- Observed utensils stored in crevices between equipment.(knife on cooks line)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(cooked food items)
- Unwrapped single-service utensils not presented so that only the handles are touched.(on front counter)
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6/13/2012 | Routine - Food | Warning Issued |
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