- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys and bottled drink above flour and sugar in prep area. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. On cook line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Wok stations. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47°. 46°. Beef 45°. Ribs 52°. In Reach in cooler on cook line. Chicken on counter 63°. Corrective action. All food place in Walk-in cooler. At callback: chicken 54°. 54°. 52°. Beef 52°.
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Shui Yun Liang expired.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler at entrance to cook line. 45°.
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09/26/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cardboard used to line nonfood-contact shelves. Under prep table at entrance to kitchen.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In Walk-in Freezer. Fish and shrimp.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys and bottled drink above flour and sugar in prep area. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. On cook line. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Back door in dining room. Door closer disconnected. **Corrected On-Site**
- Basic - Self-closing device on bathroom door disconnected/broken. On women's restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Wok stations. **Repeat Violation**
- High Priority - Dented/rusted cans present. 2 cans pineapple See stop sale.
- 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. Employee prepping cooked noodles. Corrective action. Discussed proper procedure with employee.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47°. 46°. Beef 45°. Ribs 52°. In Reach in cooler on cook line. Chicken on counter 63°. Corrective action. All food place in Walk-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw chicken above spring rolls and fish. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On scoops in flour. **Corrected On-Site**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Shui Yun Liang expired.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler at entrance to cook line. 45°.
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09/25/2014 | Routine - Food | Warning Issued |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Soil residue in food storage containers. Powdered food product storage containers: sugar, flour, cornstarch **Warning**
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1/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Shrimp. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Throughout.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing a bracelet while mixing raw chicken.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Pork in Walk-in Freezer and Walk-in cooler.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Re-using raw Chicken boxes to store egg rolls and other foods.
- Basic - Stored food not covered in walk-in cooler. Shrimp. Cut onions. Cut cabbage.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Area in front of Wok.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Tat roach killer.
- High Priority - Raw animal food stored over ready-to-eat food. Fish over peas in Walk-in Freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer and cooler. Chicken over shrimp.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at three compartment sink.
- 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 and noodles in Walk-in cooler.
- Intermediate - Soil residue in food storage containers. Powdered food bins. Flour/corn starch/sugar.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.forks and spoons **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired in 2012 **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. **Warning**
- Intermediate - Soil residue in food storage containers. Powdered food product storage containers: sugar, flour, cornstarch **Warning**
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11/7/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers **Warning**
- Basic - Reuse of single-use number 10 cans. Reusing tin can ( oyster sauce) to store msg **Warning**
- Basic - Stored food not covered in walk-in cooler. Onions, broccoli, pork, **Repeat Violation** **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.forks and spoons **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: garlic and oil 69°F, corn starch and water 70°F reach in cooler: beef 44°F , pork 45°F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken Broth 123°F **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Raw chicken over beef and cheese won tons in walk in freezer **Repeat Violation** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired in 2012 **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 94°F **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 **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. **Warning**
- Intermediate - Soil residue in food storage containers. Powdered food product storage containers: sugar, flour, cornstarch **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. Dining area rear exit door **Warning**
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11/4/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored in holding unit not covered. Comminuted meat and poultry in reach in cooler. **Repeat Violation**
- Basic - Lack of toilet tissue at each toilet. Ladies room. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Comminuted meat and poultry. **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. Won tons.
- High Priority - Dented/rusted cans present. See stop sale. Three cans of bamboo shoots, 2 cans of pineapple chunks
- High Priority - Raw animal food not properly separated from ready-to-eat food. Shell eggs behind cooked shrimp and ready to eat vegetables in make table. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw poultry over cooked pork in reach in cooler.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cans dented on lid seams.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by large bin. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Ladies restroom.
- Intermediate - Spray bottle containing toxic substance not labeled with correct substance. Degreaser labeled Fabuloso.
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Ladie's restroom. Repeat violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Containers above three compartment sink not inverted. Corrected on site.
- Cover for equipment not properly protected from contamination. Household drill and paint mixer used as food service equipment.
- Critical - Displayed food not properly protected from contamination. Non food contact surface of raw meat portioning bowl in contact with ready to eat vegetables in flip top cooler. Corrected on site.
- Equipment and utensils not properly air-dried. Containers above three compartment sink wet nesting.
- Missing drain plug at dumpster.
- Critical - Observed an open beverage container in reach in cooler above ready to eat foods. Corrected on site.
- Critical - Observed dented/rusted cans. Water chestnut can dented on lid seam.
- Critical - Observed food stored in shopping bags, panko in dry storage area. Corrected on site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw chicken and beef behind ready-to-eat vegetables in flip top reach in cooler. Corrected on site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket at greater than 200 ppm. Corrected on site.
- Critical - Observed uncovered food in holding unit/dry storage area. Ready to eat poultry and sauce in reach in cooler. Corrected on site.
- Critical - Observed uncovered food in holding unit/dry storage area. Ready to eat vegetables in walk in cooler.
- Observed utensils stored in crevices between equipment. Large knife between make table and prep table. Corrected on site.
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7/23/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom.
- Clean utensils or equipment stored in dirty container. Various utensils in soiled container at cookline prep table. Corrected On Site.
- Cloth used under cutting board. Corrected On Site.
- Critical - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Employee personal items stored with or above food, clean equipment and utensils, clean linens or single-service items. Sweater, keys on dry goods shelf. Corrected On Site.
- Critical - Encrusted, soiled material on/in food processor.
- Critical - Flour scoops soiled with old food debris.
- In-use knife stored between pieces of equipment. Corrected On Site.
- Nonfood-grade containers used in direct contact with food. Flour containers.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient (room temperature) temperature not cooled to 41 degrees Fahrenheit within 4 hours. Marinated chicken in walk-in cooler from 3/13/12 at 44-46F Repeat Violation.
- Critical - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef above ketchup. Corrected On Site.
- Walk-in cooler shelves soiled with encrusted food debris.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee drinks on top of make table Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Chicken 110-124F and noodles 71-74F cooling at room temperature.
- Observed personal items stored with food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 93F on counter at cookline.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over chicken in freezer [opened packages] .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, noodles, eggrolls, pork not dated and held for more than 24hrs in reach-in coolers.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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8/30/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cooked chicken in walk-in cooler not date marked at callback.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef in walk-in cooler.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw beef and chicken stored over sauces in walk-in cooler.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Re-use of cardboard as non-food contact surface, egg cartons. NO LONGER RE_USING EGG CARTONS , SOME CARDBOARD RE_USED
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Food-contact surface not smooth and easily cleanable. Cut plastic bottle used as scoop. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Wood laminate bowl.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Identity of food or food product misrepresented. Imitation scallop flavored product advertised as Scallops.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Utensils stored on cardboard.
- Critical - No conspicuously located thermometer in holding unit. Reach in at cookline.
- Critical - No thermometer provided to measure temperature of food product. No thermometer to measure cold foods. Current thermometers measure 50-550F.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood used as shelving.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Re-use of cardboard as non-food contact surface, egg cartons.
- Critical - Observed employee improperly washing hands. Did not use soap.
- Observed food debris accumulated on walk-in freezer floor.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Triple sink.
- Critical - Observed food stored on floor. Oil jugs, sauce buckets, throughout
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. MSG, rice. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs ambient temperature 80F on cookline shelf. Corn starch and water mix 54F on cookline. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Case of shrimp Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Pork, chicken in reach-in cooler. No date marking throughout.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef and chicken stored over sauces in walk-in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over beef in walk-in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer for wet wiping cloths at 200+ ppm. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Flour on shelf. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls in walk-in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/11/2011 | Complaint Full | Administrative complaint recommended |
- Critical. Observed food/ice received from unapproved source. FISH THAWING IN TRIPLE SINK. UNABLE TO VERIFY SOURCE. EMPLOYEE STATED THAT IT IS ONLY INTENDED FOR EMPLOYEES. TRIPLE SINK WASHED/SANITIZED
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED EGG ROLLS IN WALK-IN COOLER Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. NUMEROUS BULK CONTAINERS
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. EGGS SITTING OUT IN KITCHEN AT 72'F Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FRESH GARLIC/OIL 72'F IN KITCHEN Corrected On Site.
- Critical. No probe thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. 2-DOOR COOLER NEAR FRONT COUNTER Repeat Violation.
- Critical. Observed food stored on floor. JUG OF OIL Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. EGG ROLLS IN WALK-IN COOLER
- Critical. Observed cloth used as a food-contact surface. UNDER CUTTING BOARD
- Critical. Observed egg crates re-used to store in-use utensils.
- 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. IN BULK RICE Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. KNIVES IN SOILED CAN
- Observed single-service articles stored without protection from contamination. CUSTOMER SERVICE UTENSILS NOT FACING SAME DIRECTION
- Critical. Handwashing cleanser lacking at handwashing lavatory. BOTH KITCHEN HANDSINKS Corrected On Site.
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1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. SHRIMP .
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN AND PORK OVER VEGGIES AND SOY SAUSE CONTAINERS.
- Critical. Observed food stored on floor.WIF.
- Critical. Observed food stored on floor.STORE ROOM.
- Critical. Observed uncovered food in holding unit/dry storage area.WIC.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.KNIFE STORED BETWEEN TABLES.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS .
- Observed single-service items stored on floor. STORE ROOM BY BACK DOOR.
- Observed reuse of single-service articles. USING BOWL AS SCOOP.
- Critical. Handwash sink not accessible for employee use at all times.BY HOOD, FULL OF UTENSILS .
- Observed wall soiled with accumulated grease.HOOD.
- Light not functioning.HOOD .
- Wet mop not hung to dry.
- Critical. Observed obstructed exits, stairs, hallways or egress. BACK DOOR OF SEATING AREA. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. LICENSED FOR 24 HAS 40 SEATS.
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1/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stem type thermometer not within the intended measuring range of use.MUST READ FROM ZERO to 220 F.
- Critical. No conspicuously located thermometer in holding unit.NO AIR TEMPERATURE THERMOMETERS.
- Light not functioning.BULBS MISSING IN HOOD.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
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9/15/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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