- Basic - Residue/stains accumulated under cooking equipment./ wok stove
- Basic - Soiled reach-in cooler gaskets. / at cook line
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. / at mop sink faucet splitter
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lime scale build-up inside ice machine.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ small make table next to rice warmer / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / noodles holding at 46F / small make table next to rice warmer / moved to reach in freezer / temperature rechecked at 38F / **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. / only one employee / cook working for more than 60 days does not have proof of employee training.
- Intermediate - Records/documents for required employee training do not contain all of the required information. / one employee training certificate does not contain all required information /
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair / walk in cooler ambient temperature at 48F / all TCS / time temperature control food for temperature moved to other coolers / technician is on the way to fix the cooler / Do not stored TCS foods in cooler until the cooler can maintain ambient temperature at 41F or below.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / unwashed celery over washed and cut vegetables / walk in cooler / **Corrected On-Site**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. / cut cabbage at 48F / walk in cooler / moved to walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / liquid eggs at 48F / opened for 1 hour per manager / moved to walk in freezer.
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. / rice at 131F / hot box / temperature rechecked at 138F / **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 81F / on cook line / less than 1 hour / moved to reach in cooler.
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in walk-in freezer floor.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / women's restroom.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/8/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. / no certificates available during inspection. This violation must be corrected by : 10-6-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cornstarch with water at 64F / product was iced.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. / pot stickers / reach in cooler.
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8/6/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. / trays and containers blocking the handsink / behind register / Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. / Corrected On Site.
- 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 / certificates expired November 2011.
- Observed gaskets with slimy/mold-like build-up. / walk in freezer.
- Observed reach in cooler covered with standing water. / across from cookline.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / quaternary over 400ppm / 3 bay sink.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. / pans above the 3 bay sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. / cookline by cashier
- Critical - No handwashing sign provided at a handsink used by food employees. / women's restroom Corrected On Site.
- Observed attached equipment soiled with accumulated food debris. / by 3 bay sink
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. / cook did not wash hands when changing gloves
- Critical - Observed interior of microwave soiled. / across from walk in cooler on dry storage rack Repeat Violation.
- Critical - Observed unlabeled spray bottle. / under the hand sink by front counter
- Observed walk-in cooler gasket torn/in disrepair. / reach in cooler by cookline
- Critical - Vacuum breaker put on the wrong hose bibb.
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity, rice scoop by rice cooker in the front service line.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed interior of microwave soiled, storage rack by walk in cooler.
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9/2/2010 | 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. cook meats wic no dates
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting; veggie bare hands
- Critical. Observed handwash sink used for purposes other than handwashing. pan
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8/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable, green one used in rear vegetable prep area.
- Wet wiping cloth not stored in sanitizing solution between uses, on cook's line.
- Critical. Automatic hand drying dispenser not working at rear area handwashing sink not allowing papertowels to dispense properly.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor, soda conector to soda bags, spda station back kitchen area.
- Critical. No handwashing sign provided at a handsink used by food employees, men restroom.
- Critical. Observed obstructed emergency exits was blocked with ashcan and boxes and trashbags. For reporting purposes only.
- No copy of latest inspection report. Corrected On Site.
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12/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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