- Basic - Clean knives/utensils stored in crevices between equipment. Knife between table and prep cooler, mgr removed **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. Over prep unit, mgr discarded it **Corrected On-Site**
- Basic - Food stored on floor. Frying oil, mgr placed it on shelf **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected with self-closing doors. Rear
- Basic - Single-service articles improperly stored. Spoons not inverted by cash register, mgr inverted them **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Jar on top of cut onions in prep unit, mgr removed jar **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dirty knife ruined only and paced itch clean utensils, mgr placed in triple sink to be washed properly **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° cut cabbage on top of prep unit, corrective action: mgr placed in cooler
- 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. Starch and water, garlic and oil by cook line, corrective action: wrote time
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 90° cooked chicken by fryer, corrective action: mgr wrote time, added to time as public health control
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over bulk veggies
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Raw chicken-open over raw shrimp
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vent in Pepsi cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 98-103° fried chicken on table, corrective action: mgr placed it in cooler
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauce bucket in freezer **Corrected On-Site** **Repeat Violation**
- 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. Tea on table
- Basic - Outer openings not protected with self-closing doors. Rear
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By rice Warmers **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Above prep table **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 55° cut cabbage on table, explained time as public health control, corrective action: wrote time
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Raw egg and then touched veggies **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Cooked Chicken stacked on top of each other, bottom of pan touching chicken **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked pork in prep reach in cooler
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vent in Pepsi unit **Corrected On-Site**
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk container
- Basic - Food stored in dry storage area not covered. Bags of flour, sugar. **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. Eggrolls
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9/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bulk container
- Basic - Equipment or utensils not designed or constructed in a durable manner. Jut cut in half used as scoop
- Basic - Food stored in dry storage area not covered. Bags of flour, sugar. **Repeat Violation**
- Basic - Food stored on floor. Jug of cooking oil.
- Basic - Menu used as liner for food container. Foods draining on menu.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler
- Basic - Reuse of single-service articles. Egg trays **Repeat Violation**
- Basic - Reuse of single-use number 10 cans. For food storage walk in cooler. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Sauces, cooked foods, cut up produce.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Eggrolls
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2/7/13
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7/19/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Multiple bulk bags in rear kitchen area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets of chicken.
- Basic - Food stored in dry storage area not covered. Open bags of rice, flour, and etc.
- Basic - Outer openings not protected with self-closing doors. Rear exit screen door.
- Basic - Reuse of ridged single-use container. Jug cut in half and use as scoop.
- Basic - Reuse of single-use articles. Egg crates throughout kitchen.
- Basic - Reuse of single-use number 10 cans. Multiple in reach in cooler below cookline.
- Basic - Stored food not covered in chest freezer. Container of chicken.
- Basic - Stored food not covered in walk-in cooler. Multiple foods.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Multiple salts on wok station shelfs.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken temp 61?F.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Bag of single service containers stored open on shelf.
- Critical - Boxes of persimmons on top of rear hand wash sink. COS.
- Critical - Corn starch and water on cookline 72 degrees F; corrected action to be discarded after lunch.
- Egg crates re-used to drain grease from foods.
- Critical - Employee personal food on rear prep table.
- Critical - Lids of prep table reach in cooler are soiled.
- Critical - Observed open bags of products, rices, rugar, cornstarch. Uncovered foods in chest freezer and walk in cooler. Raw chicken stored over raw beef in WTC.
- Critical - Observed shrimp thawed in standing water. COS.
- Critical - Round up spray container in facility.
- Styrofoam used as table top cover. COS.
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11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, rice in large round bowl in walk in cooked at 11 am. was 95 degrees in walk in. Corrected On Site, re-heated to 165, then placed on sheet pans to cool in freezer. Corrected On Site.
- Critical - Observed accumulation of debris in three-compartment sink, food residue.
- Critical - Observed food being cooled by nonapproved method, rice in deep round bowl in walk in. Corrected On Site, moved to sheet pans to cool.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, bulk bin scoops. Repeat Violation.
- 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, raw rice.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cornstarch was out over lunch. Found in prep cooler over 41 degrees F. Corrective action taken by placing in cooler.
- Critical - Observed raw animal food stored over cooked food, walk in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, +200 ppm in wet towel container. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, walk in.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Repeat Violation.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface, hood and pipes.
- 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, raw rice and foods on top of prep table. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw open package of beef set on top of thawing bags of shrimp, walk in. Corrected On Site.
- Observed residue build-up on nonfood-contact surface, rice pot counter sticky.
- Critical - Observed shell eggs in use or stored with cracks or broken shells, walk in cooler.
- Critical - Observed soil residue buildup on all food scoops and bowls, in bulk containers and in foods on prep top unit.
- Observed utensils stored in crevices between equipment, knives.
- Critical - Operator/ personal food and drinks not segregated and marked in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, egg rolls in walk in.
- Shelves in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rust noted.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food from an unapproved source - dry noodles in cardboard box. Operator claims they are for personal use. Box Label in chinese only.
- Critical - Incorrect 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. Food mgr. name where employees should be; His name as trainer. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method, covered hot food in walk in- rice and fried meats at less than 70 degrees. Uncovered both- Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method, fried meats in deep round containers. Corrected On Site, moved to sheet pans.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, dishwashing sink.
- 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, raw rice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food , raw food on top of prep table.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cooked shrimp and pork on top of prep unit are 47 degrees F. Corrective action taken, placed pans in freezer.
- Observed utensils stored in crevices between equipment, knife. Corrected On Site. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cooking with gloves on. Discussed when gloves are required.
- Wet wiping cloth not stored in sanitizing solution between uses, front counter area.
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4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, fried wings yesterday. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cornstarch mixture, garlic in oil found in cooler at over 70 degrees. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. Hot rice placed in walk in tightly covered, was 133 degrees. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, prep cooler.
- Critical. Observed raw animal food stored over ready-to-eat food in walk in, raw meat over green onions. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor, walk in freezer. Repeat Violation. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area, walk in freezer. Corrected On Site.
- Critical. Observed used egg flats used as a food-contact surface, draining cooked foods. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Also wash hands with gloves on.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop. Corrected On Site.
- 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 ripped/worn tin foil used as shelf cover.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bare wood shelves behind steam table.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, raw rice scoop.
- Observed build-up of grease on nonfood-contact surface, some hood filters.
- Observed residue build-up on nonfood-contact surface, dried old food on wok table.
- Observed utensils stored in crevices between equipment, prep unit.
- Observed single-service articles stored without protection from contamination, on wet surface, on top of pre cooler, not inverted. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, wet towel solution. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Behind steam table.
- Critical. Employees have not received training related to their assigned duties. Does not know how to set up 3 compartment sink for dishwashing. Poster provided.
- Critical. No proof of required employee training provided for 1 employee cooking. 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. Original certificate required.
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9/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. In bulk containers not conducive to proper cooling. shallow pans, smaller containers, or other approved methods not in use.
- Critical. Observed raw animal food stored over ready-to-eat food, eggs over ketchup in reach in and several items in walk-in.
- Critical. Observed raw animal food stored over cooked food, raw beef over cooked pork in walk-in. Corrected On Site.
- Critical. Observed food stored on floor in walk in freezer and walk in cooler.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, in chicken. Corrected On Site.
- Observed ripped and worn tin foil used as shelf cover throughout establishment.
- Critical. Observed soiled reach-in cooler gaskets, prep cooler.
- Critical. Observed soil residue in storage containers, bulk flour and sugar containers.
- Critical. Observed food-contact surfaces encrusted with soil deposits, countertops, and carts in kitchen.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, at top prep area.
- Observed clean utensils/equipment stored on dirty shelves.
- Critical. Outer openings not protected with self-closing doors, backdoor.
- Observed residue accumulated under cooking equipment.
- Critical. Observed toxic item stored by food furnace compound. Corrected On Site.
- Critical. Observed container of medicine improperly stored, with food. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- No copy of latest inspection report.
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3/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked,chicken in walk-in. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shrimp, chicken and noodles. Owner placed in reach-in cooler. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit, front counter cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit, shelled eggs and pork in walk-in. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food, eggs over celery in reach-in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor in freezer. Corrected On Site.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, in rice and chicken in reach-in. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle. Corrected On Site. Repeat Violation.
- Observed dirty tin foil used as shelf cover.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets, cookline. Repeat Violation.
- Critical. Observed soil residue in storage containers, flour bins.
- Critical. Observed food-contact surfaces encrusted with food debris, cart next to fryer.
- Observed gaskets with slimy/mold-like build-up, walk-in cooler and freezer. Repeat Violation.
- No copy of latest inspection report.
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 1/21/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/29/2008 | Routine - Food | Inspection Completed - No Further Action |
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