- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Bottled water, phone, keys. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Jug of oil. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Table and reach in cooler **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons 81° water. **Corrected On-Site** **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
- Basic - Reuse of ridged single-use container. Cardboard used for to go orders.
- Basic - Wood food-contact surface not properly sealed. Walk in cooler.
- High Priority - Dented/rusted cans present. See stop sale. 5 cans of hoisin sauce.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cashier after ringing up order grabbed to go cartons for order. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over shell rggs. **Repeat Violation**
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Phones on shelf with restaurant food. **Repeat Violation**
- Basic - Equipment or utensils not designed or constructed for food. Paint mixer wand attached to drill used to mix food.
- Basic - Food stored on floor. Jugs of oil buckets of sauce. **Repeat Violation**
- Basic - In-use utensil stored in water between uses. 85° water, rice scoop. **Corrected On-Site** **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Reuse of single-use number 10 cans.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Container of medicine improperly stored. Above prep table **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee washed hands with cold water.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes being done by hand not sanitized.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over shell eggs
- Intermediate - Heavy Encrusted, soiled material on slicer. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken. 115°-120°**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. Egg rolls, chicken.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver by registers.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Employee personal items stored in or above a food preparation area. Cell phone above prep table
- Basic - Food stored on floor. Oil, buckets of sauce
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Single-service articles not stored inverted or protected from contamination. Foam to go containers
- Basic - Storage of tools on shelf above or with food.
- Basic - Stored food not covered in walk-in cooler. Cut vegetables **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, salt
- High Priority - Hose attached to faucet at mop sink eliminating required air gap.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Butane
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Egg rolls 120° placed in walkin.
- Intermediate - Slicer blade guard soiled with old food debris.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - The bathroom is not designated with signage
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Corrected on site
- Basic - Clean utensils stored between equipment and wall.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.The bathroom vent is dusty
- Basic - Food stored in holding unit not covered.Eggrolls in walk in **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Ther is a scoop without a handle in the rice . Corrcted on site
- Basic - Reuse of single-service articles.Egg cartons are used for utensil storage. Corrected on site **Repeat Violation**
- Basic - Single-service articles improperly stored.The clean to go containers are in a old busch beer box. Correctedon site
- Basic - Soil residue build-up on nonfood-contact surface.The trash can by the rer door is dirty
- Basic - Stored food not covered in chest freezer.Frozen wontons **Repeat Violation**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wall soiled with accumulated food debris.The wall by the rear door is dirty
- 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.cutting vegetables peas and broccoli
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.Salt
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. 3 cans of raid by rear door
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Noodles 64f, bean sprouts 86f **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food.there is raw chicken over ready to eat vegetables in walkin
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. There is raw chciken over raw beef in walk in in un hermetically sealed containers
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.stop sale rice 104f, Bean sprout 77f for undetermined time
- Intermediate - Accumulation of food debris/grease on food-contact surface.The knives on the clean rack are dirty . The rack is by the 3 bin sink
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Mailed handout to operator
- Intermediate - Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.new Form emailed to operator. Plan only includes corn starch and bean sprouts **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.large sprayer not labeled
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8/1/2013 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust./ observed make shift shelf strainer on trash can with a strainer of cut cabbage on top
- Observed ceiling in disrepair./ men's room back of restaurant severe water damage **Repeat Violation**
- Critical - Observed dented/rusted cans.2 dented cans manager discarded
- Observed nonfood-grade containers used for food storage./ for bulk rice
- Critical - Observed potentially hazardous food thawed in an improper manner.raw pork on speed rack prep area temp at 30 degrees f re- educated on defrosting processes
- Observed reuse of single-service articles./ observed an egg crate utilized as a utensil liner on shelf under the sop **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area./ uncovered dumplings in long freezer
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./ corn starch mixture will discard at 3 pm just made- gave the time as public health control form
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12/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.utensils in room temp water Repeat Violation.
- Critical - Displayed food not properly protected from contamination.wontons in lid freezer are in cardboard box that they did not come in
- Food-contact surface not smooth and easily cleanable.cArdboard in use under single service items on to go rack
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- 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.missing several employees, other have safe staff
- Observed hole in ceiling.water damage in mens room
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cup without handle in salt
- Observed large strainer stored in mens room
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fried chicken at 51f on table corrective action taken
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken over bok choy in wallk in Repeat Violation.
- Observed reuse of single-service articles.reuse of metal cans Repeat Violation.
- Observed wall soiled with accumulated food debris.mop sink door wand outside wall
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cooked noodles cooling while covered containers. Was with in proper cooling perameters. Corrected On Site.uncovered
- Critical - Observed corn starch and water at 77 F and bean sprouts at 76 F Less than 4 hrs recommend rapid chill. Corrected On Site.time as a public health control. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage.in walkin cooler and chest freezer
- Critical - Observed raw beef stored over seafood in chest freezer.
- Critical - Observed raw beef stored over seafood in walk in cooler.
- Critical - Observed raw foods stored over cooked chicken, cooked,noodles and sauces in the walkin cooler
- Observed reuse of single-service articles.reuse of metal cans
- Shelves in walk-in cooler not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Obseved fried chicken [GEN CHOW],cooling at 85 DEGREES F,for two hours,in deep container at pp area. Corrected On Site.Chicken placed on slaalow tray to rapidly cool.Note chicken cooled to internal temperate of 52 DEGREES F in 35 minutes.
- Observed nonfood-grade containers used for food storage.Observed brown paper bags from single service containers being used as food liner for draining of fried egg rolls. Corrected On Site.Operator using paper towels ,on top of bags.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Shell eggs found stored at room temperature of 80 DEGREES F at cook line.Eggs still cold to touch.Rapidly chilled to freezer and stored in cook's cooler. Corrected On Site.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Observed empty egg cartons in use for lining shelves for containers of food in walk-in cooler.
- Observed fry and cook's cooler door gaskets with slimy/mold-like build-up.
- Single-service containers not constructed with the required characteristics.Observed no 10 food cans being reused for cut ,washed vegetables.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner.Reusing plastic grocery bags for storing of meats in freezer.
- Observed in-use utensil,rice scoops stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed moldy ceiling tiles and/or air conditioning vent covers in dining room. Repeat Violation.
- Critical - Observed potentially hazardous food ,[raw pork] thawed in standing water. Corrected On Site.Water running into containers and spilling over side into drain of sink.
- Critical - Observed uncovered food,washed produce in pails in walk in cooler Corrected On Site.
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2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed fish [blue fish] recreationally caught and stored in walk in cooler and freezer.Operator stated "fish given to him from customer.Fish is only for his personal use".No invoice available for fish.Operator informed fish is stop saled and must be removed from establishment . Corrected On Site.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Shell eggs found stored at room temperature at cook line. Corrected On Site.
- Observed build-up of grease on filters in hood.
- Observed reuse of single-service articles.Empty plastic jug found cut in half being used as food scoop. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers in dining and kitchen.
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10/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked for bbq spare ribs and bbq pork meat. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for boiled shrimp and diced bbq pork in walkin cooler. Repeat Violation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Boiled shrimp and white meat chicken were found cold holding 44-47 degrees Farenheit in cook line cooler.Foods in unit 3 hours must be discarded after four hours. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method.Observed cooked rice,chicken cooling in covered deep containers in walkin cooler.
- Critical. Cold holding equipment,cook line cooler incapable of maintaining potentially hazardous food at proper temperatures of 41 degrees Farenheit or below.Operator adjusted thermostat to lower setting and temperature dropping before end of inspection. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food,washed,cut produce in open buckets in walkin cooler. Corrected On Site.
- Critical. Observed uncovered food in cold holding walkin cooler. Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface to cover foods in walkin cooler. Corrected On Site.
- Observed reuse of single-service articles.Observed reuse of lomein plastic bags for storing cooked lobster and Walmart shopping bags used for foods dtored in freezer.
- Critical. Hotel and Restaurant current license not displayed.
- 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. Provide required training to all new employees and employees with expired training certificates.
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5/6/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked for bbq pork and dumplings removed for thawi g and cold holding in walkin cooler.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked for egg rolls etc ... in walkin cooler.
- Critical. Observed packaged food not labeled as specified by law.Package of cooked frozen foods not identified in walkin cooler.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food,washed vegetables in walk in cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shrimp stored above ready to eat washed and cut broccoli. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food in walk in cooler. Corrected On Site.
- Critical. Observed uncovered food in holding in walk in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice scoop found stored in standing water of 88 degrees Farenheit. Repeat Violation.
- Observed reuse of single-service articles.Observed plastic grocery bags used for bbq pork in freezer and plastic food jugs reused for storing raw chicken etc.. in walk in freezer.
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11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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