- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Vegetable salad 63°F.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.70°F across from cook line. **Repeat Violation**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 74°F across from cook line.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back of kitchen. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup covered in standing reach in cooler across from cook 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. Soy protein salad, vegetable salad, and soup in standing reach in cooler across from cook line. **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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09/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Corn in grocery bags in standing reach in cooler by 3 compartment sink.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 69°F. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage t 69°F at prep counter.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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. Soups in standing reach in cooler.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Floor soiled/has accumulation of debris next to stove and under 3 compartment sink.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Pots or other cooking equipment not being sanitized. Observed food residue and grease on pots and pans being used to cook.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook washing gloves instead of washing hands and putting on new gloves.
- Intermediate - Accumulation of mold-like substance and residue inside the ice bin.
- Intermediate - Employee used handwash sink as a dump sink. Observed food remains encrusted on sink basin.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice covered in reach in cooler. **Corrected On-Site**
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Bag of carrots stored on floor in kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwash area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees not washing hands between tasks and before putting on gloves.
- 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. Observed employee wearing glove on left hand and bare right hand touching ready to eat lettuce. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Observed mold growing on herbs in reach n refrigerator near three compartment sink. Food voluntarily discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Precooked rice sitting on counter 80?F **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of sanitizer and glass cleaner stored on tray next to single service plastic food containers.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Precooked soy protein sitting out in deep metal bowl covered 75?F. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Front service handwash sink used to store soiled beverage cups.
- Intermediate - Interior of reach-in cooler and freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked foods in reach in cooler.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider--ServSafe. Refer to www.myflorida.com/dbpr for more details.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--soy milk in front reach in cooler 51F. Corrected On Site.
- Critical - Observed unlabeled spray bottle--cookline.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold water not provided/shut off at outside mop sink.
- Critical - Employee training provided by unapproved provider--ServSafe. Refer to www.myflorida.com/dbpr/hr for more details.
- Critical - Hand wash sink lacking proper hand drying provisions--handwash sink in kitche.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine--chlorine and quaternary ammonium test strips.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical - Observed dead roaches on premises--observed 1 dead roach on floor underneath reach in freezer near back kitchen exit.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue--across from reach in freezer in kitchen.
- Critical - Observed packaged food not labeled as specified by law--package of suon heo cuc made in Vietnam not labeled in English.
- Critical - Observed packaged food that does not comply with Federal Standards of Identity--package of suon heo cuc made in Vietnam not labeled in English.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening--processed tofu products.
- Critical - Observed roach activity as evidenced by live roaches found--observed 1 live roach on floor underneath reach in freezer near back kitchen exit.
- Observed single-service articles stored without protection from contamination--single-service aluminum togo containers not stored inverted.
- Critical - Observed unlabeled spray bottle on shelving at cookline.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--precooked rice sitting out counter 78F at cookline. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--precooked foods in reach in cooler across from reach in freezer in kitchen.
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3/7/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider--ServSafe. Refer to www.myflorida.com/dbpr/ for more details. Food and Lodging -- Food Handler Training -- List.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical - Observed food being cooled by nonapproved method--rice covered on top of table 119F. Corrected On Site.
- Critical - Observed food container not properly labeled--dried soy meat.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--soy milk 50F in beverage/wait station reach in cooler and bean sprouts 54F in reach in cooler in dishwash area. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening--soy protein shrimp.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed toxic item stored by food--spray bottle of of windex stored next to bottles of ketchup and hot sauces. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--precooked (foods) rice, sauces, mushrooms, and soups in reach in cooler at cookline.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled--observed employee washing hands with gloves on.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions--kitchen. 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--observed employee touching ready to eat avocado with barehands. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface--hood filters.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employee not washing hands before putting on gloves. Repeat Violation.
- Critical - Observed food stored on floor--bag of carrots stored on floor in front of three compartment sink.
- Critical - Observed toxic item improperly stored--spray bottle of cleaning chemical stored on rack next to spices.
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2/10/2011 | 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--precooked foods in reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect--observed employee touching ready to eat vegetables with barehands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands--observed employees not washing hands before putting on gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed build-up of food debris, dust or dirt on fan in kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing--front handwash sink used to store soiled cups.
- Critical. Hand wash sink lacking proper hand drying provisions--kitchen.
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9/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name--flour bin.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- 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--flour bin
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- 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.
- Observed mop sink not accessible used to store cleaning equipment.
- Critical. No handwashing sign provided at a handsink used by food employees--front handwash sink.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions--front handwash sink.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed nonfood-grade containers used for food storage--grocery bags.
- Observed nonfood-grade containers used for food storage--wooden cuttingboard in use.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Vacuum breaker missing at outside hose bibb under mop sink.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees--front handwash sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hand wash sink lacking proper hand drying provisions--front handwash sink.
- Wet mop not hung to dry.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- 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 Corrected On Site.
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1/7/2010 | Routine - Food | Inspection Completed - No Further Action |
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