- Intermediate - Carbon dioxide filters not changed according to manufacturer's instructions.Beer at the bar area.
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07/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- Intermediate - Carbon dioxide filters not changed according to manufacturer''s instructions.Beer at the bar area.
- 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.
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5/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Servers station.
- Basic - Equipment in poor repair.Walk in cooler and reach in cooler by cooks buffet line area and tomato reach in cooler by dishwashing area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.Fried chicken.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door.
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - Cooked chicken,tofu,cream cheese cold held at greater than 41 degrees Fahrenheit in walk in cooler.Technician was called 8:30 a.m.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Open package of raw beef stored next to cooked chicken in walk in cooler. **Corrected On-Site**
- High Priority - In-use utensil stored in water below 135 degrees Fahrenheit. **Repeat Violation**
- High Priority - Krab and water melon at greater than 41 degrees Fahrenheit.Operator has decided to use time as a public health control for krab and watermelon.
- High Priority - Pasta,beef cold held at greater than 41 degrees Fahrenheit less than four hours transferred to walk in freezer for a quick chill.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Potato starch 94 degrees f held less than four hours transferred to walk in cooler.Operator is now using time as a public health control.
- Intermediate - Carbon dioxide filters not changed according to manufacturer's instructions.Beer at the bar area.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at the dishmachine.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.Tomatoes,cheese transferred to another working walk in cooler.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner.
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5/21/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A)Old labels on clean containers.
- Basic - Cutting board has cut marks and is no longer cleanable.Bar area.
- Basic - Employee beverage container on a food prep storage area.
- Basic - Leaking pipe at plumbing fixture.Handwashing sink.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. **Repeat Violation**
- Basic - Soil residue build-up on dishwashing racks.
- Basic - Walk-in cooler shelves with rust that has pitted the surface and dish storage racks in the dishwashing area.
- High Priority - In-use utensil stored in water below 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw chicken held less than four hours at Mongolian Grill stated operator.
- High Priority - Raw animal foods not properly separated from each other in holding unit.Open container of chicken wanton stored over raw beef in walk in freezer.
- Intermediate - Handwash sink used for purposes other than handwashing.Mug is inside handwashing sink at Mongolian Grill.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Cooked chicken and egg rolls in upright cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.Table cleaner in bar area.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table . **Corrected On-Site** **Repeat Violation**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door. **Repeat Violation**
- Basic - Residue build up on dishwashing racks.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw shell eggs next to lemon in walk in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Open package of raw chicken wantons stored over beef in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged.Open package of chicken stored over salmon in walk in freezer.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized pans not properly stored.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Mushrooms not washed prior to preparation.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed buildup on top of cutting boards . Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table . Corrected On Site.
- Observed attached equipment soiled with accumulated dust.Fans in the vegetable walk in cooler .
- Observed build-up of grease on nonfood-contact surface.Side of fryer cabinets.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.Handwashing sink at bar area.
- Critical - Observed buildup of soiled material on racks in the vegetable walk in cooler.
- Observed leaking pipe at plumbing fixture.Prep sink area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cheese held less than four hours on buffet line .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn starch held less than four hours placed in walk in cooler .
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door. Repeat Violation. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken stock held less than four hours is reheated.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Chicken in upright cooler . Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb.Mop sink area .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.Beer station at bar area.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup on the cutting boards in the kitchen .
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinet.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on dishwashing racks .
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed open package of pork stored over wanton skin at walk in freezer . Repeat Violation. Corrected On Site.
- Critical - Observed raw animal chicken stored over shell eggs at walk in cooler .
- Critical - Observed stained cutting board at the bar area.
- Critical - Observed uncovered cooked chicken at walk in cooler . Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door .New door sweep was placed Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken held less than four hours stated operator .the five major food
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.General Tso chicken at reach in cooler.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet has a broken cover plate. For reporting purposes only. Opposite office area.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. Buffet cook line area.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table. Repeat violation
- Critical - Observed beef stored over wantons in walk-in freezer. corrected on site.
- Observed build-up of dust on non-food contact surface. Shelves in kitchen by the pan storage area.
- Critical - Observed buildup surrounding coffee dispensing nozzles. Servers area.
- Critical - Observed employee eating while preparing food. Chewing gum. Corrected on site.
- Critical - Observed food stored on floor. Pork in the walk-in freezer. Corrected on site.
- Observed in-use utensils in water below 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggs had less than four hours rotated on the buffet line.
- Critical - Outer opening not protected and vermin and/or environmental cross contamination present. Base of back door. Repeat violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected on site.
- Critical - Working containers of food removed from original container not identified by common name. Salt, oil in kitchen. Corrected on site.
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12/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.Blocked by pans. Corrected On Site.
- Critical - Mushrooms not washed prior to preparation.
- Observed clean utensils stored in a dirty container.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Chicken covered in walk in cooler taken to freezer .
- Observed holes in wall.Dishwashing area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Noodles held less than four hours on buffet line.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Cheese in reach in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw shell eggs stored over pork in walk in cooler.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Base of back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked pork in walk in cooler. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name.Cooking wine in kitchen .
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4/19/2011 | 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.Egg roll in walk in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi held less than four hours in buffet line.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs held less than four hours in buffet line.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Chicken held less than four hours in buffet line.
- Critical. Observed employee picked up paper from floor and did not wash hands ,employee engage in handling ,clean dishes. Corrected On Site.
- Hood filters are not under the hood suppression system. For reporting purposes only.
- Critical. Three comp chlorine sanitizer not at proper minimum strength.0 ppm. Corrected On Site. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the vegetable walk in cooler.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets
- Observed clean utensils stored in dirty container . Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.Three comp sink area.
- Critical. Observed handwash sink used for purposes other than handwashing.Mug inside sink. Corrected On Site.
- Critical. No handwashing sign in English provided at a handsink used by food employees.
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10/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans, can of tropical fruit salad.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked, eggrolls inside walk in cooler, operator said were cooked today. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit , sushi was 62f, explained the time as lieu of temp tto operator.
- Critical. Observed potentially hazardous food thawed in standing water, squid inside plastic container with standing water.
- Critical. Observed food stored in undrained ice, shrimp and muzzles .
- Critical. Observed torn packages/bags of food exposing the contents to contamination, bag of cocoa in the dry storage area.
- Critical. Displayed food not properly protected from contamination, costumers scooping ice cream.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken in bags stored in pan with frozen blood stored over boxes of wonton wrappers inside walk in freezer .
- Critical. Observed food stored on floor, boxe of mussels stored on floor inside walk in freezer .
- Critical. Observed uncovered food in holding unit/dry storage area, flour. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, plate used as scoop to scoop the cocoa, in the dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, scoops by rice cookers, water was 75f.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, dishwasher.
- Wet wiping cloth not stored in sanitizing solution between uses, stored on top of table by dishwashing area.
- Observed residue build-up on nonfood-contact surface, storage racks inside walk in cooler.
- Critical. Observed handwash sink used for purposes other than handwashing, as dump sink by mongolian BBQ.
- Critical. Outer openings not protected with self-closing doors, back door was blocked open.
- Critical. Observed unlabeled spray bottle.
- Critical. Identity of food or food product misrepresented, restaurant was offered crab rangoon in the buffet aa and the menu but uses inmitation crab .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager (Hue Phan) arrived .
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5/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Breaded chicken at walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name.bottlesbof sauces and flour bin.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.watermelon , sushi rolls, noodles , krab at buffet line, out less than 4 hours taken to freezer for rapid chill.
- Critical. Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Sushi rolls.
- Critical. Displayed food not properly protected from contamination.Self service icecream , the handle of the scoop and hand of self service customer may not be below the top of the container in which the icecream is stored.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Bowl at soy sauce, cook corrected to ladle. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ice scoop at rice cookers at back kitchen stored in water at 66 degrees .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.water filters at icemachine dated 7/08.
- Critical. Hot water not provided/shut off at employee hand wash sink.At server bar.
- Wall not smooth and easily cleanable.Wall behind reach in cooler at cookline has hole covered with mesh.
- 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. EMPLOYEE TRAINING EXPIRED .
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12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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