- 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. **Warning** correct by next unannounced inspection.
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10/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor area(s) covered with standing water. Near cookline and reachin cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp and tofu in reachin cooler by cookline at 46°F, rice, noodles, chicken etc in walkin cooler at 46-47°F. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw shrimp over cans of pop and raw beef over noodles in reachin cooler by cookline. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken and beef out of original packaging over noodles in reachin freezer. **Warning**
- 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. **Warning**
- Intermediate - Walk-in cooler not 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. Walkin cooler ambient temperature 44°F **Warning**
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10/14/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. In wooden slot in table. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle touching product in sugar bin. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onions, noodles, chicken, etc in walkin cooler at 46-47°F, cooler ambient temp 46°F, cooler tured to higher setting ambient new at 41°F, corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken raw over cooked noodles in reachin cooler. **Corrected On-Site**
- Intermediate - Required employee training expired 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 - Walk-in cooler not 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. Walkin cooler ambient at 46°F, unit turned to higher setting, now at 41°F. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Handles to coolers have residue build up.
- Basic - Build-up of grease on nonfood-contact surfaces of fryers, smoker and wok line.
- Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Water chestnuts, garlic in oil and corn starch in water at 70°F , corrective action taken ties moved to reachin cooler, items out less than 2 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 130°F, corrective action taken, heat increased on steam table.
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs stored at room temperature, corrective action then eggs moved to cooler, out for less than 2 hours.
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. Carving fork stored in wood slot. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Boxes of eggs. On floor. In walkin cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 121?F, heat increased on steam table. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over shell egg In walkin cooler. **Corrected On-Site**
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water at 73F in kitchen. Corrective action taken , food moved to cooler. **Repeat Violation**
- Critical - Observed raw animal food stored over cooked food. Raw beef over cooked shrimp in walk cooler . **Corrected On-Site**
- Observed utensils stored in crevices between equipment. Carving form stored in wooden slot on cart by handsink. **Corrected On-Site** **Repeat Violation**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup in steam table at 125F. Hat increased by operator to reach 135F. **Corrected On-Site**
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn statch in water and garlic in oil at 78-80F in kitchen , corrective action taken foods moved to reachih cooler.
- Observed utensils stored in crevices between equipment. Carving fork stored in wooden slot, not clean. Corrected On Site.
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil and corn starch in water at 65F in kitchen , corrective action taken both moved to reachin cooler .
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp thawing in standing water in prep sink by walkin cooler . Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw beef over cooked shrimp in walkin cooler . Corrected On Site. Repeat Violation.
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Case/container/bag of rice stored on floor in dry storage area. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pork at 45F in reachincooler that is used normally only for vegetables and beverages. Corrected On Site. Pork moved to walkincooler .
- Critical - Raw animal food stored over ready-to-eat food. Raw beef over cooked shrimp in walkincooler . Corrected On Site.
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3/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0ppm in dishmachine .
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over cooked food. Raw shell eggs over cooked rice. Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs in kitchen internal temperature 70F. Corrected On Site. Eggs moved to walkincooler .
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut carrots and peas at 63 and 64F in kitchen . Corrected On Site. Placed into reachincooler . Repeat Violation.
- Observed residue build-up on nonfood-contact surface sides of fryers heavily laden with residue buildup.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premises . Corrected On Site.
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9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Boxes of food on floor in walkincooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lettuce at 46F and corn at 45F. Foods placed in walkincooler . Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. Package of noodles thawed at room temperature .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No datemarking on premises .
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine concentration tested at 0ppm in dishmachine . Repeat Violation.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoop handle touching product in flour, and rice bins in drystorage room. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms held at 75F in kitchen . Corrected On Site. Moved to walkincooler . Repeat Violation.
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4/5/2011 | 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. No datemarking on premises. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and cut washed vegetables at 45F in reachincooler at end of cookline. Corrected On Site. Food moved to walkincooler .
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cooler at end of cookline at an ambient temperature of 45F. Corrected On Site. All potentially hazardous food moved to walkincooler.
- Critical. Observed food stored on floor. Eggs stored on floor in walkincooler .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine sanitizer at 0ppm, checked machine twice.
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1/20/2011 | 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. No datemarking on premesis
- Critical. Observed uncovered food in holding unit/dry storage area. Plant foods uncovered in walkincooler and reachincooler . Repeat Violation.
- In-use utensil not stored with handle above the top of nonpotentially hazardous food and the container. Scoop in green totes in back drystorage area.
- Critical. Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. Sticky buildup on all handled of cooler and freezer doors.
- Observed reuse of single-service articles. Canned food cans reused .
- Drain cover(s) missing. Drain cover in front of wok line broken.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Large bins in dry storage area unlabled . Repeat Violation. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup hot ho ding at 130F . Corrected On Site. Heat increased.
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken in walkincooler
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touch noodlesbwith bare hands.
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7/22/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.sugar,salt,flour containers
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shell eggs internal temperature at 74 degrees Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.walk in cooler
- Observed nonfood-grade containers used for food storage.walmart plastic bags used to store food
- Critical. No proof of hood cleaning performed by cleaning service. For reporting purposes only.
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2/12/2010 | 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. cooked chicken pork and eggrolls walk-in
- Critical. Working containers of food removed from original container not identified by common name. chicken pork walk-in
- Critical. Observed potentially hazardous food thawed in standing water. three compartment sink Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef directly adjoining rte vegetables wa-in
- Critical. Observed raw animal food stored over cooked food. raw chicken above cooke chicken walk-in
- Critical. Observed empolyee wash hands with no hot water. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. employee half eaten plate of food on prep table Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Observed attached equipment soiled with accumulated grease. fryers
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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10/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/17/2009 | Routine - Food | Inspection Completed - No Further Action |
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