- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing, rinsing, but not sanitizing utensils . **
- Basic - Observed: Attached equipment soiled with accumulated grease. Vent at cook line.
- Basic - Observed: Bowl or other container with no handle used to dispense food.
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Chest freezer is heavily rusted on chest door.
- Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Reach in coolers.
- Basic - Observed: Cardboard used to line nonfood-contact shelves.
- Intermediate - Observed: Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Basic - Observed: Cloth used as a food-contact surface.
- High Priority - Observed: Container of medicine improperly stored.on shelf on top of prep table.
- Basic - Observed: Cutting board has cut marks and is no longer cleanable.
- Intermediate - Observed: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Observed: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Basic - Observed: Employee personal items stored in or above a food preparation area. Bookbag on shelf on top of sugar container.
- High Priority - Observed: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Intermediate - Observed: Employee washed hands in a sink other than an approved handwash sink.
- Basic - Observed: Food stored in holding unit not covered.
- Intermediate - Observed: Food-contact surfaces encrusted with grease and/or soil deposits.
- Basic - Observed: Gaskets with slimy/mold-like build-up. Chest freezer.
- Basic - Observed: Grease accumulated under cooking equipment.
- Basic - Observed: Hood soiled with accumulated grease.
- Basic - Observed: Ice buildup in chest freezer.
- High Priority - Observed: Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to cooked pork inside reach in cooler.
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board.
- Intermediate - Observed: Interior of reach-in freezer soiled with accumulation of food residue.
- Basic - Observed: Interior of refrigerator in disrepair/has exposed insulation. Chest freezer.
- Intermediate - Observed: Meat grinder soiled with old food debris.
- Basic - Observed: Missing drain plug at dumpster.
- Basic - Observed: No copy of latest inspection report available.
- Intermediate - Observed: Non-pitting surface rust on food-contact equipment. Inside chest freezer.
- Basic - Observed: Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed 3 containers of Cooked white rice at 50-52 f (about 30 minutes outside unit as per operator)
- Intermediate - Observed: Reach-in cooler shelves soiled with food debris.
- Basic - Observed: Shelf under preparation table soiled with food debris.
- Basic - Observed: Single-use containers (boxes and/or cans) reused for the storage of food.
- Intermediate - Observed: Soil residue in food storage containers.
- Basic - Observed: Soiled dry wiping cloth in use.
- Basic - Observed: Unnecessary items on the premise.
- Basic - Observed: Utensils in poor condition. Net with wooden handle.
- High Priority - Observed: Vacuum breaker missing at mop sink faucet.
- Intermediate - Observed: Vegetable chopper/dicer/shredder/peeler soiled with old food debris.
- Basic - Observed: Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Observed: Walk-in cooler/walk-in freezer floor soiled.
- Basic - Observed: Wall soiled with accumulated food debris.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
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09/17/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Chest freezer door(heavily rusted)
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Gaskets with slimy/mold-like build-up. Chest freezer
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Ice buildup in chest freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of chest freezer in disrepair/has exposed insulation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade garbage bags used in direct contact to store food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old, unused equipment stored outside. Fryer stored by the back door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ribs
- Basic - Reuse of single-service articles.
- Basic - Soil residue build-up on nonfood-contact surface. Hand washing sink.
- Basic - Vent missing on top of reach in cooler by cook line.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White rice at 60( removed from walk in cooler about 30 minutes .
- High Priority - Raw animal food stored over cooked food. Raw shell eggs and pooled eggs over cooked chicken and rte ham. **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing. Brillo pad, evidence of food inside handwashing sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 4 employee working at the time
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Fan
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. To cover moodles **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface. To repair gasket at reach in cleaner .
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up.chest freezer
- Basic - Ice buildup in chest freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer- door panel broken styrofoam exposed.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old, unused equipment stored inside.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. Raw chicken next to raw fish
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Brillo pad and colander stored inside. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Liu xing ting
- Intermediate - Soil residue in food storage containers.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/24/2012 | Routine - Food | Call Back - Complied |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.[restrooms]
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area.[rice]
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7/19/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed a nonfood-grade basting brush used in food.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. rice on the front table.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb. next to the wok.
- 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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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed nonfood-grade containers used for food storage. CARD BOARD BOX
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Working containers of food removed from original container not identified by common name.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Observed bathroom facility in disrepair. BOTH BATHROOMS
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. REACH IN FREEZER DOOR.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. GARLIC IN OIL. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- 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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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2010 | Routine - Food | Call Back - Complied |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- 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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8/17/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed gaskets with slimy/mold-like build-up. WALKIN COOLER.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed grease accumulated under cooking equipment.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed unnecessary items on the premise.
- 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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7/19/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[cutting board]
- Observed grease accumulated under cooking equipment.
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6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.
- Observed employee with no hair restraint.
- 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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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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