- No Violations Were Observed
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11/07/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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09/26/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bathroom facility not clean.
- Basic - Employee with no hair restraint while engaging in food preparation.cook at cook line
- Basic - Food stored in holding unit not covered. Spring rolls in white reach in cooler.
- Basic - Hole in ceiling at hood, next to fire equipment, above water heater, around A/C ducts in back.
- Basic - Hole in wall next to the walk in cooler.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) beef and chicken thawed at room temperature.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil in front of three compartment sink.
- Basic - Soil residue build-up on nonfood-contact surface. On fryer
- Basic - Stored food not covered in walk-in cooler. Washed and peeled onions
- Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm
- Basic - Wiping cloth sanitizing solution stored on the floor. In front of three compartment sink.
- Basic - Wood food-contact surface not properly sealed. Shelf at cook line ( prep)
- Basic - Work clothes, pants, laundered on premises without a washer and dryer in front of three compartment sink.
- High Priority - Fresh garlic-in-oil held at greater than 41 degrees Fahrenheit. At 75°F at cook line.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 4 fresh droppings found under Microwave next to fryer. 2 fresh under shelf filled with cardboard front left hand side of kitchen. 7 fresh droppings found around water heater and 3 fresh droppings on top of water heater next to three compartment sink, 4 fresh droppings found on floor under shelf next to chest freezer at the end of kitchen. About 50 fresh droppings found on shelf over dry storage with a nest. Which was empty.
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09/25/2014 | Routine - Food | Emergency order recommended |
- Basic - Beef not covered in walk-in cooler.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and chest freezers.
- Basic - Build-up of soil/debris on the floor under shelving in dry storage in the back
- Basic - Case of Beef stored on floor in walk-in cooler.
- Basic - Gaskets with slimy/mold-like build-up at flip top cooler at cook line
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Under soy container on shelf
- High Priority - Container of medicine improperly stored. Cold / flu syrup and vitamins stored on shelf in cook prep area,
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline. **Corrected On-Site**
- 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 wings, Spring rolls and dumplings.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.fried rice prepared yesterday at 58° in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spring rolls, chicken wings, fried rice in walk in cooler.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar and soy sauce.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In kitchen.
- Basic - Drain cover(s) missing. Under cooking equipment.
- Basic - Food placed in soiled container/equipment. Washed snap peas in cardboard container **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At the end of cookline **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Rusty shelfs throughout kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish
- Basic - Soil residue build-up on nonfood-contact surface. On shelfs.
- Basic - Stored food not covered in walk-in cooler. Fried chicken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. To strong.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Card board boxes, egg trays and cut plastic bottles used to dispense and store food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.next to cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried chicken.
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11/4/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. Rice **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - High Priority - Dead roaches on premises. One dead roach in back area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 120°F.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 62°F
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to cookline **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.rice and chicken wings in walk in cooler.
- Intermediate - Soiled paper in food storage containers in walk in cooler.
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10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.Salt.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on rice cooker at cookline.
- Basic - Equipment in poor repair rusted shelfs under prep table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit white one door cooler upfront.
- Basic - Soil residue build-up on nonfood-contact surface on containers of salt, Panko and rice.
- Basic - Stored food not covered in walk-in cooler Sauce. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.to strong, added water to 100 ppm chlorine. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit Rice next to cookline 52°F, for less than one hour, placed in WIC cooled down to 41°F.
- High Priority - Raw chicken stored over uncovered fried chicken.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling fried chicken 52°F. **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 rice and fried chicken.
- Intermediate - Spray bottle containing toxic substance not labeled next to 3compartment sink.
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.Raw Beef in Walk in cooler, stored inside black container on floor.
- Basic - Potentially hazardous (time/temperature control for safety) chicken thawed in standing water in sink. **Corrected On-Site**
- Basic - Sauces not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name.Sugar
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken on top of raw beef in walk in cooler.
- 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,spring rolls .
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2/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-04-1 Observed person in charge allowing entry of unauthorized persons in kitchen. children (11years old) working in kitchen. Still working at time of callback inspection.
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8/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in cooler at 46 degrees ambient air temperature. Do not use this cooling unit until repaired/able to maintain foods at 41 degrees fahrenheit or below. This violation must be corrected by : 08/16/2012.
- Equipment and utensils not properly air-dried.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. no sanitizer used when washing food storage containers. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline handwash.
- Critical - Handwash sink not accessible for employee use at all times. containers in front of cookline handwash sink. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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. This violation must be corrected by : 10/15/2012.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed ceiling soiled with accumulated dust. walk-in cooler ceiling.
- Observed clean utensils/equipment stored in dirty containers.
- Critical - Observed cooked pork stored unprotected inside a reused carboard box that contained raw chicken originally. Danger of cross contamination. Voluntarily discarded by owner. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. Bags of rice, starch and sugar on kitchen floor.
- Critical - Observed food stored on floor. cooked pork on walk-in cooler floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cut lettuce container.
- Critical - Observed person in charge allowing entry of unauthorized persons in kitchen. children (11years old) working in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked pork in walk-in cooler at 45-46 degrees fahrenheit, cooked shrimp at 44 degrees fahrenheit , noodles at 44 degrees fahrenheit , cooked shrimp at 44 degrees fahrenheit all in walk-in cooler. all was placed on ice immediately and must be discarded within 4 hours. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken.
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over cooked pork, shrimp ,eggrolls, chicken. walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces. walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over sprouts and tomatoes. walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over tofu in walk-in cooler.
- Observed reuse of single-service articles. re-using carboard box to store cooked eggrolls in it on cookline.
- Observed reuse of single-service articles. reusing #5 cans as food storage containers.
- Observed reuse of single-service articles. using cut plastic gallon jug a rice scoop. Corrected On Site.
- Observed single-service articles improperly stored. plastic forks and spoons not stored with handles facing one-way to allow proper handling of utensils.
- Observed utensils stored in crevices between equipment. cookline between coolers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork, chicken, noddles/pasta, eggrolls, rice, shrimp. walk-in cooler. Notes: nothing date marked throughout coolers. Repeat Violation.
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8/15/2012 | Routine - Food | Warning Issued |
- Build-up of food debris, dust or dirt on nonfood-contact surface. top of water heater dirty.
- Food debris accumulated on kitchen floor. by HOBART mixer.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at corn starch container .
- Leaking pipe at plumbing fixture. at AC unit at walkin cooler.
- Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit. brown rice at 70 degrees and cooked chicken at 85 degrees at cookline under no temperature control . Corrected On Site. Foods must be discarded within 4 hours of leaving temperature control .
- Critical - Raw animal food not properly separated from ready-to-eat food at chest freezer raw beef next to and touching wontons at chest freezer .
- Critical - Raw animal food stored over ready-to-eat food. raw chicken over oyster sauce at walkin cooler.
- Critical - Raw animal foods in chest freezer not properly separated from one another based upon minimum required cooking temperature B?t all products commercially packaged. beef next to and touching chicken
- Critical - Raw animal foods in reach-in freezer not properly separated from one another based upon minimum required cooking temperature B?t all products commercially packaged. raw chicken over raw beef at ARTIC freezer near backdoor .
- Critical - Raw animal foods in walk-in freezer not properly separated from one another based upon minimum required cooking temperature B?t all products commercially packaged. raw chicken over raw beef at walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked. eggrolls and cooked chicken.
- Critical - Soil residue in food storage containers. cornstarc and flour containers near backdoor .Sugar Container by 3 compartment sink and flour container in walkin cooler.
- Critical - Walk-in cooler shelves soiled with food debris.
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline . Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife stored in gap between equipment at cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dry storage area shelving .
- Critical - Observed food stored on floor. beef at walkin cooler.
- Critical - Observed food stored on floor. rice in dry storage walkin cooler.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at prep cooler at cookline .
- Observed personal care item stored with food. cell phone and keys stored in shelving above prep cooler at cookline .
- Observed residue build-up on nonfood-contact surface. inside of handwash sink by cookline soiled .
- Critical - Observed soil residue in storage containers. corn starch container in dry storage area.
- Critical - Observed uncovered food in holding unit/dry storage area. beef at chest freezer #1.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken at chest freezer #2.
- Critical - Observed uncovered food in holding unit/dry storage area. prepped veggies at walkin cooler.
- Plumbing system in disrepair. mop sink outside clogged.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls , cooked chicken ,wontons at walkin cooler.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife stored in gap between equipment . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets and exterior of WHITE WESTINGHOUSE cooler soiled.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. flour in dry storage room. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at flip top cooler.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. at chest freezers.
- Critical - Observed improper vertical separation of raw animal foods. raw chicken over raw beef at walkin cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in oil at cookline under no temperature control . Corrected On Site. iced down.
- Critical - Observed raw animal food stored over cooked food. raw chicken over cooked chicken at walkin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over wontons at walkin cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. eggrolls .
- Critical - Working containers of food removed from original container not identified by common name. flour container .
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Observed attached equipment soiled with accumulated grease. hood filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in kitchen area.
- Critical - Observed food stored on floor. flour at walkin cooler. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods.raw chicken over raw beef at walkin cooler. Corrected On Site.
- Critical - Observed objectionable odors in bathroom.
- Critical - Observed raw animal food stored over cooked food. raW chicken over cooked beef at walkin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over tofu at walkin cooler. Corrected On Site.
- Observed single-service items stored on floor. takeout containers. Corrected On Site.
- Critical - Observed soil residue in storage containers. rice containers.
- Critical - Observed uncovered food in holding unit/dry storage area. cabbage at walkin cooler. Corrected On Site.
- Critical - Raw animal food not properly separated from ready-to-eat food. at chest freezers .
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
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