- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. 1 tank in dry storage. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table in kitchen. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on rack above 3 compartment sink.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Raw chicken scoop stored in product in make station. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Krab meat stored in plastic Togo bags in make station.
- Basic - Soiled reach-in cooler gaskets. Make station.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light not functioning. Manager said a repairman has been contacted to resolve issue.
- Basic - Wiping cloth sanitizing solution stored on the floor. Near buffet. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Cooked noodles on service cart held at 74°f, held for 1 hour per manager. Product moved to walk-in cooler to cool to 41°f. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage on service cart held at 83°f, held for 1 hour per manager. Product moved to walk-in cooler to cool to 41°f. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid in kitchen. Can discarded by manager.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Make station raw chicken, shrimp and steak stored above mushrooms, tofu and Krab.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Glass door reach-in cooler raw fish stored above cooked chicken.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for rice. Can used as scoop in bag of dry rice. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. 3 of 4 not secured near soda box rack in dry storage area.
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. Make station at cook line.
- Basic - Floors and walls soiled/has accumulation of debris/food splatter. Around can rack. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. Ice machine. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Buffet line water at 85° F. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Hand wash sink near ware wash area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Multiple sinks of shrimp. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. 4 baskets of egg rolls. **Repeat Violation**
- Basic - Uncovered food stored near sink exposed to splash. Pan of cooked chicken stored under hand wash sink near rice cooker. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer food and trash.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Tub of cut cabbage on cart near cook line at 65° F, not held more than 4 hours, moved to walk in cooler and brought down to 41° F. **Corrected On-Site**
- High Priority - No hand washing observed by kitchen employees anytime during inspection.
- High Priority - Raw animal food stored over ready-to-eat food. Tubs of raw chicken raw pork, and raw shrimp stored on shelf above opened 5 gallon buckets of soy sauce in walk in cooler.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Turned off at wall due to leaking pipe near ware wash. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Turned off at wall due to leaking pipe near ware wash. **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. Multiple items in walk in cooler-cooked egg rolls, seasoned raw pork, chicken, and shrimp.
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Knife on cook line. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Under large can rack. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. Over cook line.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cook line.
- Basic - Stored food not covered in walk-in cooler. Chicken, shrimp and egg rolls
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk in freezer. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Scrub brush in hand wash sink near three compartment sink
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12/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish @ 109°. Reheated. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over lettuce. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor under dishmachine or three-compartment sink area soiled. Drain
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Flour scoop.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet.
- Basic - Stored food not covered in walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris on food-contact surface. Tub for flour.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed ceiling leaking near rear ice machine at back of establishment.
- Observed cutting board grooved/pitted and no longer cleanable inside kitchen at make table.
- Observed debris accumulated on kitchen floor.
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12/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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