- Basic - Build-up of food debris, dust, grease or dirt on nonfood-contact surface. In back storeroom where a triple sink and a hand sink and an old shower are located.
- 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. Open can of Dr. Pepper on shelf over cookline prep table **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reachin cooler **Corrected On-Site** **Repeat Violation**
- Basic - Employee preparing food in customer section of dining area. Green beans
- Basic - Grease receptacle lid open, broken, or missing. Open bus pan of grease waste on piece of grease saturated cardboard left in back storeroom where grease containers are refilled with the used grease
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of bulk food containers
- Basic - Soiled tin foil used as food-contact shelf cover. On cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Work clothes and/or linens laundered on premises without a washer and dryer.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prepping onions for later use with bare hands
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Woven basket that appears to be a trash can used to store fresh ginger. Plastic containers used for bulk food storage. **Corrected On-Site** **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles on counter at 73°. Placed in reachin cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In hot holding cabinet, BBQ pork 113°, pork bellies 119°, ducks 119°. Foods reheated to 147 by end of inspection. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over containers of broth in reachin cooler. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw poultry over raw seafood in reachin cooler **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Clorox wipes stored by food on top of reachin freezer **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food storage cabinets throughout. Black prep table/shelving by cookline
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Front hand wash sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Where duck and pork belly stored. **Corrected On-Site** **Repeat Violation**
- 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 - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food 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. Tempeh
- 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. Ribs **Repeat Violation**
- Intermediate - Soil residue in food storage containers. Spice containers on cookline **Corrected On-Site**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Mozzarella sticks, rice and pork stored above foods used to serve the customers.
- Basic - Grease accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler **Corrected On-Site**
- Basic - Reuse of ridged single-use container. Used to store mushrooms **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. On non food storage shelving ner wok. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Chloraseptic over prep table. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Onions stored in non food grade plastic container with ledges. Flour container also.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over broccoli and cooked rice. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Glade over flour **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Ducks hanging over hand wash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler with drying pork **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup in freezer not date marked.
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs, cookline reachin **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table by stove, rack by stove
- Intermediate - Handwash sink not accessible for employee use at all times. Pot in handsink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White reachin
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By rear triple sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Duck, rice, pork, pork bellies
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6/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice, sugar **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Crate in walkin **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, beef
- Basic - Stored food not covered in walk-in cooler. Ducks
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs, cookline reachin **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep table by stove, rack by stove
- Intermediate - Handwash sink not accessible for employee use at all times. Pot in handsink **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White reachin
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By rear triple sink
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Duck, rice, pork, pork bellies
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11/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/14/2012 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. Produce covered with blanket in walkin. **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen handsink, mens room, rear prep sink **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory.rear prep area **Corrected On-Site**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed a nonfood-grade basting brush used in food.metal banded
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **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. Prepping vegetables for later use **Corrected On-Site**
- Critical - Observed bathroom facility not clean.mens room
- Critical - Observed container of medicine improperly stored. In reachin with customer food.(cold medicine) **Corrected On-Site**
- Critical - Observed employee food stored with customer food **Corrected On-Site**
- Observed floor area(s) covered with standing water.under/around triple sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Prep sink
- Observed grease/food debris accumulated on kitchen floor.
- 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. Rice
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reachin by handsink
- Observed single-service articles improperly stored.
- Observed storage of maintenance tools in areas that may result in cross-contamination. Soiled mops, brooms, dirty mop water left food storage room. **Corrected On-Site**
- Critical - Observed toxic item stored by food. Bleach and cleaners stored by food under counter and on prep table **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Unprotected opened bags of bulk food. Uncovered ducks in walkin cooler.
- Critical - Observed unlabeled spray bottle. Bleach **Corrected On-Site**
- Observed unnecessary items on the premise.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked duck at 77-93? in food warmer. Duck reheated to 195
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soup
- Wet mop not hung to dry.
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12/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/3/2012 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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10/8/2012 | Routine - Food | Call Back - Extension given, pending |
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