- No Violations Were Observed
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10/27/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bulk rice, seafood breading, cornstarch. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reachin near back door, chicken 49-50, krab and bacon 45. On shelves in kitchen, napa cabbage 75, wings 76. In top of cookline reachin, mussels 49, noodles 45. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On buffet, fried krab 118°, bacon and krab 103, drummettes 121°. These foods discarded. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over green beans in reachin. **Corrected On-Site** **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. Egg rolls, chicken, shrimp. **Repeat Violation**
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10/27/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Bulk soy sauce, marinade, cornstarch **Corrected On-Site** **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reachin by back door, raw chicken 59, cooked chicken 64, mushrooms stuffed with chicken 64, krab75, fried shrimp 54. In cookline reachin, napa cabbage 77,cornstarch and water 72. **Admin Complaint**
- High Priority - Toxic substance/chemical stored by or with food. Bleach, cleaner, insecticide **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler near back door at 59° according to ambient air thermometer and foods in this unit 54-75°.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Seafood salad
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08/21/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reachin by back door, raw chicken 59, cooked chicken 64, mushrooms stuffed with chicken 64, krab 75, fried shrimp 54. In cookline reachin, napa cabbage 77, cornstarch and water 72.
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08/21/2014 | Complaint Full | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce, sushi sauce, duck sauce. **Corrected On-Site** **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. Greasy cardboard on top of oven
- 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. Coffee
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of bulk food container. **Corrected On-Site** **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Bulk flour container lid
- Basic - Food stored on floor. Melons on floor in screened room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon at 52 on buffet. Cut cabbage 74 on shelf in kitchen. Cornstarch and water 74 on cookline. In reachin near back door, ribs 47, mussels 53. **Admin Complaint** **Repeat Violation** at callback: on buffet line shrimp 57°F, sushi with imitation crab 60°F. In reach in cooler near wok station: corn starch and water 52°F. In reach in cooler near back door: chicken 52°F, crab bites 50°F, fish 55°F, shrimp 51-58°F, pork 62°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On buffet, chicken sticks 95, chicken wings 123, bacon wrapped krab 116, BBQ chicken 110, fried dumplings 118. **Admin Complaint** **Repeat Violation** at callback: honey chicken 112°F, 124°F black pepper chicken, chicken nugget 115°F, chicken on a stick 119°F, bacon wrapped imitation crab 95°F, fried skallops 132°F. On buffet line.
- High Priority - Raw animal food stored over ready-to-eat food. Raw scallops and raw frog legs over ready to eat foods in reach in near back door. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Cleaning compounds stored by bulk foods in kitchen and by melons in screened room.
- 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.
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6/25/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce, sushi sauce, duck sauce. **Corrected On-Site** **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. Greasy cardboard on top of oven
- 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. Coffee
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of bulk food container. **Corrected On-Site** **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Bulk flour container lid
- Basic - Food stored on floor. Melons on floor in screened room
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 125°F.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Server scooping ice with beverage glass. Cook cutting green peppers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon at 52 on buffet. Cut cabbage 74 on shelf in kitchen. Cornstarch and water 74 on cookline. In reachin near back door, ribs 47, mussels 53. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On buffet, chicken sticks 95, chicken wings 123, bacon wrapped krab 116, BBQ chicken 110, fried dumplings 118. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw scallops and raw frog legs over ready to eat foods in reach in near back door. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Cleaning compounds stored by bulk foods in kitchen and by melons in screened room.
- 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.
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6/17/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Dry Storage Area: Tin can in rice, bowl in flour **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in freezer: meat
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Walk in cooler: Krab sticks wrapped with bacon inside a cardboard box. Draining cooked chicken in a cardboard box.
- High Priority - Raw animal food stored over cooked food. Raw frog legs stored above cooked shrimp in the walk in cooler. **Repeat Violation** callback: raw chicken over raw shrimp in the walk in freezer
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Green onions, fried noodles, sauce, and rice **Repeat Violation**
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4/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Dry Storage Area: Tin can in rice, bowl in flour **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above reach in cooler on the cook line. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Dish Storage Area: Prep pans
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers in use on the wok grill.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in freezer: meat
- Basic - Reuse of single-use articles. Reusing plastic hollow handled jugs for food storage.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Walk in cooler: Krab sticks wrapped with bacon inside a cardboard box. Draining cooked chicken in a cardboard box.
- Basic - Stored food not covered in walk-in cooler. Peeled/cut onions, cooked shrimp, cooked mussels, fish.
- Basic - Wall soiled with accumulated dust. Dish wash area
- High Priority - Container of medicine improperly stored. Cold medicine stored above reach in cooler on the cook lie. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid: used inside restaurant
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: Corn starch and water 69° **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Buffet: BBQ Chicken 112°, eggrolls 125°, Fried Krab 113°F
- High Priority - Raw animal food stored over cooked food. Raw frog legs stored above cooked shrimp in the walk in cooler. **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Green onions, fried noodles, sauce, and rice **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. Walk in Cooler: Chicken, shrimp, mussels, krab mix, egg rolls **Repeat Violation**
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4/10/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. All bulk foods **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters and hood
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cardboard used to line food-contact shelves. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. All bulk foods stored in sauce buckets
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.plastic paint bucket
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water 76° on cook line. Clams 53° on cookline. Owner stated they were personal food, discarded them. Shrimp 45 in reachin-moved to walking freezer
- High Priority - Raw animal food stored over ready-to-eat food. Frog legs, shrimp, scallops over ready to eat foods in reachin.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self service rice not protected in dining room
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom **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. Noodles, sauce, shrimp, mussels, ribs.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or cup with no handle used to dispense ice.
- Basic - Case/container/bag of frying oil stored on floor in kitchen.
- Basic - Food storage container/container lid cracked or broken. ICE SCOOP
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Food stored in ice used for drinks. See stop sale. LEMONS.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken Wings, Fries, Egg Rolls, and Spring Rolls 84-117? Corrective Action Taken. Food removes from hot bar.
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Can opener soiled.
- Cutting boards grooved and pitted no longer smooth.
- Critical - Dishmachine interior soiled.
- Critical - Dishmachine sanitizer at 0.
- Critical - Glass 2 door cooler holding seafood at 45. Chicken at 45. Do not use till able to maintain 41 or below.
- Grease buildup on floor by fryers.
- Critical - Improper vertical separation of meats. Chicken stored above seafood.
- Critical - No date marking of prepared pastas, noodles, seafood salad in walkin cooler.
- Critical - No label on flour container.
- No last inspection report.
- Critical - No paper towels at handsink in main kitchen. COS.
- Critical - No proof of employee training.
- Critical - Seafood 45, chicken 45 in glass 2 door cooler. Corrective action taken. Food moved to walkin.
- Critical - Storage containers soiled for flour.
- Using a bowl without a handle as scoop for flour.
- Using card board as a liner on top of oven.
- Wall above prep table dusty.
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7/3/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 53B-08-1 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.
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1/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures glass cooler holding at 44 to 48.
- Equipment or utensils not designed or constructed in a durable manner us9ng glass as a scoop.
- Critical - Lack of toilet tissue at each toilet. 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.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor oil jugs. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit seafood salad sushi on cold bar at 48 glass cooler holding food at 48+ chicken,pork.
- Critical - Observed uncovered food in holding unit/dry storage area in walkin.
- Critical - Observed unlabeled sanitizer buckets.
- Critical - Observed unlabeled spray bottle red cleaner.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked items in glass cooler.
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1/6/2012 | Routine - Food | Warning Issued |
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