- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee open beverage container on a food preparation table or over/next to clean equipment/utensils. Above reach in cooler
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tray of chicken. Corrective action taken: placed in the walk in cooler
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook chopping cabbage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: Pasta 69°, cabbage 79°. ( If not used by 3:00pm today the product will be discarded.)
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over eggroll pastry upright freezer raw chicken over green onions, celery and green peppers in the walk in cooler**Repeat Violation** **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tofu
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork **Repeat Violation**
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No copy of latest inspection report available.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over wonton pastries in upright freezer.
- 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 shrimp in upright freezer **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm
- 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 - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken, pork **Repeat Violation**
- 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, eggrolls **Repeat Violation**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/2/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of restaurant food in chest freezer. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes, cell phone, lighter
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers in use
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 86°F
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line :Corn starch and water 84°F, Garlic and oil 76°F , cooked noodles 45°F **Admin Complaint**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Reach in freezer: raw chicken over pork and beef **Repeat Violation**
- 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, noodles, eggrolls **Repeat Violation**
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9/16/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Powdered food products. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in hot unit with cooked rice. **Corrected On-Site** **Warning**Callback: personal raw fish stored on top of shrimp.
- Basic - Food stored on floor. Oil **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezer **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef in upright freezer. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Rehydrated minced garlic **Warning**
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4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Powdered food products. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in hot unit with cooked rice. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Oil **Repeat Violation** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Freezer **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Reusing noodle bags for food storage. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Powdered food products. Ex. Flour, sugar, etc **Repeat Violation** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated minced garlic 56? on cookline. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef in upright freezer. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Rehydrated minced garlic **Warning**
- 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. **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. Chicken, pork, egg rolls, shrimp **Repeat Violation** **Warning**
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1/28/2013 | Routine - Food | Warning Issued |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Stored on pipe under grill. Repeat Violation.
- No copy of latest inspection report. 2-28-12
- Critical - No handwashing sign provided at a handsink used by food employees. Bathroom and handsink by triple sink.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Preparing raw beef to food on cookline.
- Critical - Observed food stored on floor. Oil Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Discarded container in handsink. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Crab meat in reach in freezer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Shrimp in walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over clams in reach in freezer. Raw meat over vegetables and noodles in walk in cooler.
- Critical - Observed unlabeled spray bottle. Degreaser under triple sink.
- Critical - Outer openings not protected with self-closing doors. Back door of establishment.
- Wet wiping cloth not stored in sanitizing solution between uses. Stored on handsink. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Chicken spice.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- 08a-28-1 Observed food stored on floor. Oil
- 21-12-1 Observed wet wiping cloth not stored in sanitizing solution between uses.
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7/17/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Cutting boards stored undeer handwash sink.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs and whisk stored on pipes below cooking equipment.
- Nonfood-contact equipment not designed and constructed in a durable manner. Using metal scrubbers to clean woks.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees not washing hands before putting on gloves.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food being cooled by nonapproved method. Cooked chicken cooling at room temperature. Corrected On Site.
- Critical - Observed food stored on floor. oil, chicken, onions Repeat Violation.
- Observed nonfood-grade containers used for food storage. Large plastic containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reacachin cooler: Beef 45 degreesF.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over seafoof in freezer.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Chicken Repeat Violation.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing cardboard boxes to store cabbage, broccoli and mushrooms.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing tin cans to store eggs. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler: prepared broccoli, cabbage, onions
- Critical - Prep surface not sanitized after contamination and prior to use. Employees not sanitizing dishes.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken dated 28-5
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/8/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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7/26/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting vegetables and cook using hand to guide food into a scoop.
- Critical - Observed cloth used as a food-contact surface. Cloth towel under cutting board.
- Critical - Observed container of food stored on top(touching) prepared cabbage. Walkin Cooler
- Critical - Observed employee improperly washing hands. Less than 20 seconds
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hands in dish wash sink. Corrected On Site.
- Critical - Observed food stored on floor. Sauces
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Rice and cornstarch Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cookline: garlic and oil 83 degrees f and cornstarch with water 91degrees f, Refrigerator: eggrolls 48 degrees f.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw pork and chicken stored above vegetablesand imitation crab sticks in the upright freezer. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for food preparation . Cut off plastic container.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Tin cans
- Critical - Observed toxic item stored by utensils. Chemical spray bottles stored near sauces and bags
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 120 degrees f in kitchen
- 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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7/18/2011 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
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5/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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