- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator......greasy reach in cooler door handle in kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees......bath room.
- High Priority - Dishmachine chlorine sanitizer not at proper strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.....200++ **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......garlic and oil, brown sauce, teriyaki sauce 56° no under control temperature in cook line. Food being held less than 4 hours . Ice down on food. Corrective action taken.
- High Priority - Raw animal food dripping into container of ready-to-eat food when raw animal food is removed from holding unit for cooking. .......raw chicken wings stored behind fried chicken in reach in cooler. **Corrected On-Site**
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/08/2014 | Routine - Food | Call Back - Complied |
- Basic - No handwashing sign provided at a hand sink used by food employees.....bar and beverage station. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....butter 50° in 2 door reach in cooler . Butter being held less than 4 hours . Adjusted thermostats . Sprouts 49° in reach in cooler double stocked container , being held less than 4 hours , moved food in acceptable cooler. Corrective action taken. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.......raw chicken above ready to eat sauces in walk in 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 cooler........raw chicken above raw pork, raw shrimp in walk in cooler . **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Shell eggs in use or stored with cracks and broken shells. Operator discarded it. ....reach in cooler and walk in cooler . **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....beverage station. **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. **Warning**
- Intermediate - No soap provided at handwash sink......beverage station. **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........home made sauces, noddles, cooked pork, dumpelling , egg rolls, fried chicken in walk in cooler. **Warning**
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08/04/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.....sauces in walk in cooler. **Corrected On-Site**
- 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.....cook line.
- 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.....200 . Advised operator use 3 compartment sink for sanitize utensils until dishmachine fixed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......tofu 45° in reach in cooler from south 1st one in cook line . Operator stated that keep opening door cause high temp.on food. Adjusted thermostats . Corrective action taken. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler......raw beef above raw lobster. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. ...in reach in cooler in cook line. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.....some food evidence in handwashing sink, kitchen. **Corrected On-Site** **Repeat Violation**
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6/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....tofu 45° in reach in cooler, cook line . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs above cooked pork, cook line. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by toll. Kitchen . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.....stored cookie in handwashing sink, front 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. Sauces, noodles, egg roll in walk in cooler. **Repeat Violation**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food......in salt .
- Basic - Case/container/bag of food stored on floor in walk-in freezer. .....ice cream.
- Basic - Cutting board has cut marks and is no longer cleanable......white cutting board.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - scoop handle in contact with food .....m s g , salt , potato starch. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours........ Cooked pork 45°/46° was cooked yesterday in walk in cooler. Moved to freezer. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food and between changing gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. .....Tafu. Cut tomato , vegetable 45° in reach in cooler # 1 in cook line . Adjusted thermostat . **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Voluntarily discarded it. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by sanitize bucket. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling......cooked pork in walk in cooler. **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. .....cooked , pork, chicken in walk in cooler.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... Egg rolls on cook line 76? ... Vegetables on cook line 74? Corrective Action Taken **Repeat Violation**
- 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. Unlabeled and Undated TCS/PHF's in Walk In Freezer
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1/25/2013 | Complaint Full | Inspection Completed - No Further Action |
- Cook Line - COLD TABLE: Chicken Raw 42 degrees F, Beef 42 degrees, Pork 41 degrees, Pork Tend 40 degrees.
- Observed electric slicer in need of cleaning.
- Observed repackaged PHF's in walk in freezer not labeled and dated.
- Observed uncovered food in walk in cooler: cut vegetables cooked prk, shrimp, chicken, beef, PARTIALLY CORRECTED ON SITE.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed improper use of detergent-sanitizer when there is no distinct water rinse. --- sanitizer not set up in 3 compartment --- Corrected On Site.
- Observed manual warewashing wash temperature at less than 110 degrees Fahrenheit. --- Corrected On Site.
- Observed nonfood-contact equipment in poor repair --- dishmachine in disrepair
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- raw beef and raw chicken 50 degrees F in walk in cooler. --- corrective action taken. --- Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- raw beef, raw chicken 50 degrees F on cook line --- corrective action taken --- Repeat Violation.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- on cook line, cooked chicken. --- Corrected On Site.
- Critical - Observed the accumulation of dead insects, or other pests, in control devices. --- in kitchen light fixtures.
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6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. --- flour bag opened --- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, mu.tiple foods, incl. raw shrimp, raw beef, cut vegetables
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- cooked beef, pork, cut vegetables. Repeat Violation.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. --- chef/kitchen manager not aware of how to calibrate a thermometer. calibrated his therometer and reviewed procedure with him. Corrected On Site.
- Critical - Covered waste receptaclesnot provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested twice at 0 PPM. Repeat Violation.
- Critical - No conspicuously located thermometer in holding units in kitchen.
- Critical - Observed an open beverage containers on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable. --- on end of cook line.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. --- walk in freezer, multiple items including raw chicken and raw beef. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. --- used to store cardboard box tops. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- chineese cleavers at end of cook line.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- cook line, Corrected On Site.
- Observed nonfood-grade containers used for food storage. --- in walk in cooler/freezer, raw meats stored unwrapped and uncovered in corragated cardboard boxes.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- garlic and oil mixture held on cook line with no temperature control.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. in walk in freezer, multiple items, including cooked eggrolls, chicken, beef, pork.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. --- corn starch mixture on cook line stored in a "cut-off"' plastic jug that appeared to be possibly from vegetable/cooking oil originally.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, multiple items including raw cut and sliced vegetables and sauces.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, multiple itams including, sauces, cooked pork, cooker egg rolls, sliced and cut vegetables. there was an rush attempt to hastily cover foods with plastic wrap. Repeat Violation.
- Critical - Thermometers not calibrated according to manufacturer's specifications. --- calibrated with Chefon-site.
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9/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom and employees bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength-0ppm when tested.
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical - Identity of food or food product misrepresented, crab puff advertised, operator said imitation crabmeat served.
- Inadequate number of trash receptacles in establishment, none in employees' restroom.
- Lights missing the proper shield, sleeve coatings or covers, in dry food storage area.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, plates.
- Critical - No handwashing sign provided at a handsink used by food employees at the bar.
- Observed attached equipment soiled with accumulated grease, hood filters.
- Critical - Observed clearance between sprinkler head and top of storage less than 18 inches, in dry food storage room. For reporting purposes only. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface, with cooked eggrolls.
- Critical - Observed dented cans.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cooks before putting on clean gloves.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, in prep sink and three compartments sink.
- Critical - Observed food prepped in a prohibited area, in dining room.
- Critical - Observed food stored on floor in walkin freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, cutting boards.
- Observed reuse of single-service articles, tin cans.
- Observed single-service articles stored without protection from contamination, carryout containers not inverted.
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item stored in food preparation area, mouthwash. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, in walkin cooler.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations, container with regular bleach connected to dishwashing machine.
- Critical - Stop Sale issued due to adulteration of food product, dented cans.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
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11/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Ready to eat in walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken, beef and ready to eat in walk in cooler
- Critical. Observed cloth used as a food-contact surface. Below egg rolls and on ribs in walkmin cooler
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed nonfood-grade containers used for food storage. Ready to eat stored in used cardboard box.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves iwalk in cooler
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Missing faucet on the third compartment
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Cutting board
- Observed residue build-up on nonfood-contact surface. Dish rack
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Plumbing system improperly repaired. Faucet missing at three compartment sink, Unable to reach the third compartment.
- Observed leaking pipe at plumbing fixture. Three compartment sink faucet
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated on walk in cooler floor.
- Carbon dioxide/helium tanks not adequately secured.
- 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 : 06/27/10.
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4/27/2010 | 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. chopped onions in walkin cooler
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. cloth over lettuce in walkin cooler
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. greater than 200ppm Corrected On Site.
- Observed reuse of single-service articles. cans storing food in ric
- Observed attached equipment soiled with accumulated grease. pipes under hood system
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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