- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Grass jelly (commercial) 48. Lychee 49. Both at the ice cream side unit, the unit was missing the glass door as it broke.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salt cabbage 44. Fermented tofu 52. Both in the self service buffet island
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 03A temperatures 47 or higher
- Intermediate - Handwash sink used for purposes other than handwashing. The cook rinsed a storage container at the front counter hand sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the BBQ chicken, ribs, and pork, per the operator these items are at the display for the lunch period only.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/3/2014 | Routine - Food | Call Back - Complied |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Talapia on the customer self cooking menu **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 55. Boc choy 55. Noodles 55 all in the reach in cooler at the front counter on the main restaurant side. The unit was over stuffed, too many back ups. Large amounts of extra items were moved to the walk in cooler **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. Rice, batter mix from the previous day or longer in the walk in cooler **Warning**
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4/3/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bathroom door not self-closing. Men's/women's restroom **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk rice container **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.
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restrooms in kitchen area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Walk-in cooler floor soiled. Back corner
- Basic - buffet plates/bowls not properly protected or inverted to prevent contamination.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above 200 ppm
- 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. 1 gallon of milk in drink bar area opened Monday.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by large food container. Bar/drink area. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Small Reach In Freezer by cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's employee restroom **Corrected On-Site**
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/11/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bathroom door not self-closing. Both restrooms **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup sitting over food in the kitchen **Corrected On-Site**
- Basic - Employee chewing gum in a food preparation, food storage or warewashing area. Dishwasher **Corrected On-Site**
- Basic - Food stored on floor. Oil bottles and sugar in bags
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- High Priority - License is expired and is more than 60 after expiration date. Renewal fee of 373.00 is due **Admin Complaint** **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At the mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 51 placed on top of other foods in a reach in cooler. At the front counter
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Poultry over calamari in reach in cooler at the front counter **Corrected On-Site**
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Required for self cooking.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice
- Intermediate - Small-diameter metal stem-type thermometer not provided to measure the temperature of thin foods. Customer self cooking no thermometers provided
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Blocked by food, food containers etc at the front counter **Corrected On-Site**
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Both restrooms **Warning**
- Basic - Food stored on floor. Oil bottles, syrup in the hallway. **Warning**
- Basic - Unnecessary items on the premise. Excess equipment in the rear 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. **Warning**
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5/9/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing. Both restrooms **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Sugar bulk container **Warning**
- Basic - Food stored on floor. Oil bottles, syrup in the hallway. **Warning**
- Basic - Unnecessary items on the premise. Excess equipment in the rear area **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Warning**
- 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. Cook was cutting scallions without gloves. **Warning**
- High Priority - Employee washed hands with no soap. Cook **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 68 at the cook line when left out by the cooking area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 44 placed on a prep table on the cook line **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over sauce. Provided storage form **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Poultry over beef over pork **Warning**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Poultry broth 102 in kettle at the front counter **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At the front counter **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 written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. BBQ at the front counter, poultry, etc **Warning**
- Intermediate - Nonfood-grade basting brush used in food. Metal band brushes **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. Poultry, pork, beef etc in holing units **Warning**
- Intermediate - Water filter not changed according to manufacturerys instructions. No date on th filter located behind the ice machine **Warning**
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5/8/2013 | Complaint Full | Warning Issued |
- Basic - Bathroom door not self-closing. Both restrooms
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. 6 tiles in the Dish machine room
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Hole in ceiling. A few areas aren't sealed in the main cook line. Area must be completely sealed
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use. 0-220 f degrees
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. New sink in smoothie area
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Will need the plan for foods held at the front counter hot box
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Multiple extinguishers on the floor throughout the establishment
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2/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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