- Basic - Apron used as a food-contact surface, rice.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station, napkins in hallway next to restrooms.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walkin freezer has salmon and crablegs, walkin cooler has sauce buckets and rice noodles. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom, main trash can in women's missing lid.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment is licensed for 112 seats has 132. **Repeat Violation**
- Basic - Food stored on floor, fortune cookies in hallway by restrooms.
- Basic - Hole in wall in employee restroom.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Lack of toilet tissue at each toilet, employee restroom.
- Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. Cookline employee hair in front hanging down.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled aprons hanging on can rack.
- Basic - Stored food not covered in walk-in cooler, prepped onions.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in upright cooler cold held at greater than 41 degrees Fahrenheit, marinated chicken 46°f batter 48°f cooked chicken 36°f eggrolls 52°f. Items less than 4 hours and moved to reachin cooler on cookline. **Repeat Violation**
- High Priority - Dented/rusted cans present, pineapple. Product discarded.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, 0ppm corrected to 50ppm. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, employee touched face.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, employee touched hat.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees putting away truck then proceeded to cookline.
- 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, rice.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw shrimp. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation, several tags dated between 2/1 to 2/7 on containers of chicken/seafood delight in walkin cooler. **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. Upright cooler on cookline at 54°f.
- Intermediate - Employee used handwash sink as a dump sink, waitress.
- Intermediate - Handwash sink used for purposes other than handwashing, scrubber in dishpit. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, waitress area.
- Intermediate - No soap provided at handwash sink, employee restroom/waitress area.
- 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 2 days ago. **Repeat Violation**
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 112 seats has 132, left seating change form and fax number. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- 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, cornstarch garlic/oil mix on crash cart not included in written plan. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over greenbeans cookline upright cooler. **Corrected On-Site** **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 raw pork. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink, cookline, dishpit. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, cookline, dishpit. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Need to update and add garlic/oil and cornstarch. **Warning**
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1/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean cups/glasses not properly air dried - wet nesting, waitress area. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 112 seats has 132, left seating change form and fax number. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, dishpit. **Warning**
- Basic - Stored food not covered in walk-in freezer. Wontons stored in container that lid is not tight fitting allowing frost into container. **Warning**
- 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, cornstarch garlic/oil mix on crash cart not included in written plan. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over greenbeans cookline upright cooler. **Corrected On-Site** **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 raw pork. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink, cookline, dishpit. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi items salmon, tuna, krab in sushi bar. **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, cookline, dishpit. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Need to update and add garlic/oil and cornstarch. **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. Seafood delight in walkin cooler. **Warning**
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1/7/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions in walkin cooler. **Corrected On-Site** **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting, waitress area. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack, utensils in grey tub kitchen. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 112 seats has 132, left seating change form and fax number. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees, dishpit. **Warning**
- Basic - Stored food not covered in walk-in freezer. Wontons stored in container that lid is not tight fitting allowing frost into container. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 49°f cooked chicken 45°f in upright cooler cookline for less than 4 hours. **Warning**
- 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, cornstarch garlic/oil mix on crash cart not included in written plan. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over greenbeans cookline upright cooler. **Corrected On-Site** **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 raw pork. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation, tags not changed in walkin cooler. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink, cookline, dishpit. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi items salmon, tuna, krab in sushi bar. **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, can ring in cookline handsink. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink, cookline, dishpit. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Need to update and add garlic/oil and cornstarch. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Seafood delight in walkin cooler. **Warning**
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10/28/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. (On cook line)
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Pans stacked wet)
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Marinated chicken 53?f, raw chicken 55?f)
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw shell eggs over RTE peas)
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw chicken over RTE crab meat) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. (Both machines)
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. (In sushi bar area)
- Intermediate - Hot water not provided/shut off at employee handwash sink. (In sushi bar area)
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (Pre-cooked breaded chicken cooling in 6" deep tubs)
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowls and plates not stored inverted or in a protected manner on buffet line.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Jacket on shelf above food products)
- Basic - Garbage/grease on the ground and/or pad around dumpster.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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3/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food (in flour bin and in rice bin).
- Basic - Bowls and plates not stored inverted or in a protected manner on buffet line.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor under shelving in walk in coolers.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Frozen chicken)
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Jacket on shelf above food products)
- Basic - Employee with no hair restraint while engaging in food preparation (grill cook).
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Garbage/grease on the ground and/or pad around dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees (@ sushi bar and @ dish area hand sink).
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris (both walk in coolers).
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (submitted time as a public health control written procedure on the spot including service/discard times) sushi on buffet @ 63?f and64?f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food (salad mix) in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicken stored over raw beef roast)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin (@ drink station) **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Handwash sink used for purposes other than handwashing @ end of cook line. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink (@ drink station). **Corrected On-Site**
- 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (for sushi bar) **Corrected On-Site**
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1/17/2013 | Routine - Food | Warning Issued |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned...cutting and slicing knives... Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soil residue in storage containers...ckean cook utensil container...
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.eggrolls @ 129... Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - BOTTOM OF REACH-IN COOLER (PREPARATION LINE) HAS AN ACCUMULATION OF GRIME - CORRECTED ON SITE
- DUMPSTER LID LEFT OPEN
- FOODS IN COOLERS/FREEZERS NOT PROPERLY LABELED/DATED
- Critical - HANDWASH SINK PARTIALLY BLOCKED
- Critical - HANDWASH SINK USED FOR OTHER PURPOSES
- MOP LEFT STORED ON FLOOR
- Critical - NO SANITIZER TEST STRIPS (CHORINE) AT DISHWASH MACHINE
- Critical - STAINLESS STEEL FOOD PREP COUNTERTOP AND STAINLESS STEEL WALL BLOCK STAINED AND NOT CLEAN
- UNCOVERED FOOD TO BE REHEATED IN WALK-IN COOLER
- WET WIPE CLOTHS LEFT OUT UNATTENDED AND NOT SANITIZED
- MOP SINK NOT CLEAN
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed soil residue in storage containers.
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area...WIC
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface...in general...
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food employees not washing hands on a regular/routine basis... Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Repeat Violation.
- Observed leaking faucet/plumbing fixture...front HWS.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed soil residue in storage containers. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area...pan of frued rice... Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation. Corrected On Site.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of grime/stains in the interior lid of ice machine.
- Critical - Observed employees NOT washing hands as often as necessary... Corrected On Site.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits...buffet/food prep. counter not clean. 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...cup in steamed rice... Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area...walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- 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 ice scoop NOT stored on clean surface...
- Critical. Observed an apron & soiled gloves improperly stored...
- Equipment or utensils not designed or constructed for the purpose of serving steamed rice...plastic cup... Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface...minor...under hood system on a w filters...
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed live flies in kitchen...(x3) ???
- Wet mop not hung to dry.
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7/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation...raw chicken over shrimp in walk in freezer
- Critical. Observed raw animal food stored over ready-to-eat food...shell eggs over sauce in reach in cooler Corrected On Site.
- Critical. Observed food stored on floor...fish in walk in cooler
- Critical. Observed hand wash sink used for purpose other than washing hands...sponges and veggies in handwash sinks
- Observed utensils used to scoop sugar without a handle
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets...along cookline
- Observed floor area(s) with standing water...around grilll area, dishwasher area, and ice machines
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/15/2009 | Routine - Food | Warning Issued |
| No report available. | 4/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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