- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required to the left side of the hand sink closest the walk in cooler and freezer **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. At two separate hoods in the kitchen **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. To the coil of the large prep reach in cooler on the cook line **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required to the left side of the hand sink closest the walk in cooler and freezer **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. At two separate hoods in the kitchen **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Potato 50. Tomato 48. Kimchi 45. Noodles 50. 51. 51. In the prep reach in cooler on the cook line. Corrective action taken. The employee placed ice bags on the TCS foods at the prep reach in cooler **Warning**
- 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. Server flipped hair away from her face and then scooped out garnish with a spoon. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 45 in the walk in cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 03A violations of temperatures of 47 or higher **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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07/28/2014 | Routine - Food | Warning Issued |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation a gap at the center of the double door at the front door **Warning**
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4/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing, failure to repair this violation by the callback date for the plan review will result in administrative complaint.this violation has not been complied in two years. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation a gap at the center of the double door at the front door **Warning**
- Intermediate - Employee used handwash sink as a dump sink. A the bar **Repeat Violation** **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. New area rice warmers, new ice machine area in dry storage **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Moved the Dish machine to a new room, using the former Dish machine area as a food prep and dumping station, added a new ice machine in the dry storage room. Plan review referral form was provided. **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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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2/11/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Ceiling tile missing. In dry storage area. **Warning**
- Basic - Food stored in dry storage area not covered. Dry goods such as rice and flour and others not covered, located in dry storage area. **Corrected On-Site** **Warning**
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drainage line of ice machine in dry storage room. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44 inside walk-in cooler. Cornstarch in water 83, made less than an hour ago. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Located on cook line. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Ice cubes dump in hand washing sink in bar area. **Warning**
- 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. New manager, been at establishment for three months. Unable to find employee training. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Cooked peppers on expediter line. **Warning**
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2/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile missing, failure to repair this violation by the callback date for the plan review will result in administrative complaint.this violation has not been complied in two years. **Warning**
- Basic - Equipment in poor repair, the white home style reach in cooler, is The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door **Warning**
- Basic - Nonfood-contact equipment in poor repair. The walk in cooler is The previously mention equipment cold/hot holding unit, was incapable of maintaining foods at the required temperature. Do not use the equipment for the safe storage of (TCS) temperature controlled foods for safety until certain the equipment has been repaired and functioning correctly. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation a gap at the center of the double door at the front door **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 47. Calamari 47. Duck 46 all in the home style reach in cooler on the cook line. Recommend replacing this unit to avoid administrative actions. **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 45. Pork 45. 48. Duck 45. Cheese 55. Pork 45. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.employee reported to work and failed to wash hands at any sink **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook on the cook line **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 45. Dumpling 45. Noodles 54. 50. 50. 47. In the prep reach in cooler on the cook line **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. Employees placed out rice on the cook line and failed to annotate the time **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. A the bar **Repeat Violation** **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. New area rice warmers, new ice machine area in dry storage **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Moved the Dish machine to a new room, using the former Dish machine area as a food prep and dumping station, added a new ice machine in the dry storage room. Plan review referral form was provided. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Partially cooked duck was left out to cool on the hood system. Corrective action taken. Placed in the smoker to cook **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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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2/10/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing. In dry storage area. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on top of reach in cooler in room adjacent to dry storage room. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food stored in dry storage area not covered. Dry goods such as rice and flour and others not covered, located in dry storage area. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Box of cooking oil by cook line and bucket of soy sauce near walk-in cooler. **Corrected On-Site** **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine, located in dry storage room. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator located by cook line. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Drainage line of ice machine in dry storage room. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44° inside walk-in cooler. Cornstarch in water 83°, made less than an hour ago. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Located on cook line. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Ice cubes dump in hand washing sink in bar area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at the bar hand washing sink. **Warning**
- 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. New manager, been at establishment for three months. Unable to find employee training. **Warning**
- Intermediate - No soap provided at handwash sink. Located by walk-in cooler. **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. Cornstarch in water on cook line using time, no written procedures. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food being cooled in an ice bath and the ice has all melted. Cooked peppers on expediter line. **Warning**
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12/9/2013 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Dry storage room **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **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. See stop sale. Polled eggs and garlic and oil both at the cook line **Warning**
- Intermediate - Cutting board(s) stained/soiled. 1st reach in cooler in/at cook line **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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6/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on the cook line **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Where the three rice cookers are being held **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Dry storage room **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 61 in the reach in cooler in/at middle prep room **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 bucket **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. **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. See stop sale. Polled eggs and garlic and oil both at the cook line **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Poultry non-commercial ver poultry cooked in the reach in cooler in/at cook line **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 45 in the reach in cooler in/at cook line **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice cookers **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. Sour cream **Warning**
- Intermediate - Cutting board(s) stained/soiled. 1st reach in cooler in/at cook line **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Both the floor manager and the kitchen manager were not certified as food managers **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
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3/29/2013 | Routine - Food | Warning Issued |
- Critical - Food Service Manager not certified after 30 days of employment. 1 1/2 month
- Critical - Hot water not provided/shut off at employee hand wash sink. bar
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook cutting carrots in the prep room
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. server washed hands at the dish machine
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee had her fingers in her mouth walked to the expo line, picked up the customer meal and failed to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. two servers touch, one touched his nose, the other placed her her hair back and then proceeded to serve their customers without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg rolls 49 f degrees in the storage reach in cooler on the cookline
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken raw noncommercially wrapped over eggs in the walk in 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. Duck in the storage reach in cooler in the prep room
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls in the home style reach in cooler on the cookline
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Establishment licensed for 54 seats operating with 70 seats. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. prep room Corrected On Site.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product. 0 220 f degrees
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. multiple drinks noted throughout the cookline Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee touched washed, shredded lettuce (uncooked) placed on customer plate. discarded Corrected On Site.
- Critical - Observed employee food not separated from custmer food in the storage reach in cooler in the Prep room
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. brown rice container Corrected On Site.
- Observed leaking pipe at plumbing fixture. prep room cold water line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic n oil 63 f degrees on the cookline. Provided DBPR Hr form
- Critical - Observed potentially hazardous food thawed at room temperature. three containers of chicken on table by the cookline. corrective action taken moved to the storage reach in cooler on the cookline Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk in the storage reach in cooler in the prep room
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 100 f degrees on shelf adjoining the steam table
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls in the storage reach in cooler in the prep room
- Critical - Stop Sale issued due to adulteration of food product. lettuce, touched by the employee who was working with raw chicked
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3/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the prep reach in cooler on the cookline
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 54 seats operating with 70 seats.
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10/25/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. fish and poultry with noodles 136 f degrees plated in the kitchen.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 54 seats operating with 70 seats.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 12 or more employees no CFM
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating while preparing food. Cook eating on the cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers are bussing tables, serving food to customers all without washing hands to break the contamination cycle
- Observed employee with no hair restraint. two cooks on the cookline
- Critical - Observed food being cooled by nonapproved method. Pork 123 f degrees hanging on hood off the hood system in tne kitchen
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. two cooks wearing watches Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board on the prep reach in cooler on the cookline
- Critical - Observed handwash sink used for purposes other than handwashing. sinnk by rear door being used for storage Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. prep area where soda dispenser id located.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. duck 53 and pork 56 f degrees sitting on a prep table under the hood system
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mushrooms 44 f degrees (commercial open) at the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles 65 f degrees on the prep table on the cookline
- Critical - Observed potentially hazardous food thawed at room temperature. pork on wire raack by rear door.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. egg cracked pooled, beef non commercially wrapped over shrimp in the walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry raw non commercially wrapped over beef in the walk in freezer
- Critical - Observed uncovered food in holding unit/dry storage area. dry goods, msg etc.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef strips in the walk in cooler
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10/24/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Hws next to walk in freezer.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by torches.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Sugar container.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/15/11.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Hand wash sink at cook line.
- 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 This violation must be corrected by : 8/15/11.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook line.Corrected On Site.
- Critical - Observed expired Food Manager Certification. KAM C LO expired 1/30/11
- Critical - Observed food stored on floor. Walk-in freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch and water at room temp (78 degrees farenheit) at cook line.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
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6/15/2011 | Complaint Full | Warning Issued |
- 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
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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2/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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