- Basic - Employee eyeglasses stored directly on food surface of clean plate stacked on plate rack in kitchen. **Corrected On-Site**
- Basic - Food for fish in tank not properly segregated from food to be served to the public. Observed formula one fish food on top shelf in walk in cooler above customer food. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Silverware/utensils stored upright with the food-contact surface up. (Forks and spoons next to dish washer, ready for customer use) **Corrected On-Site** **Repeat Violation**
- High Priority - Container of medicine improperly stored in clean dishes on dish storage rack by fryer. **Corrected On-Site** **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. 1 can coconut milk, 2 cans straw mushrooms all dented. 1 can jack fruit expanded outward.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (68°F cut cabbage in container on table near cookline)
- High Priority - Raw animal food stored over ready-to-eat food. (Raw chicken over cooked chicken in walk in cooler.)
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer 300ppm in wiping cloth bucket.)
- Intermediate - Handwash sink not accessible for employee use at all times. (Blocked in kitchen by swinging door propped open) **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. (Observed back room kitchen sink by ice machine used to fill pitcher to make hot beverage water.)
- Intermediate - Hot water not provided/shut off at employee handwash sink. (Hot water shut off, cold water 87°F in kitchen.) **Corrected On-Site**
- Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (In kitchen) **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. (Cooked chicken from previous day.)
- 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. Expired date 2-19-13 for cook.
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Door to outside from the dry storage area.
- Basic - Reach-in cooler gasket torn/in disrepair.Cook line deli style reach in.
- Basic - Silverware/utensils stored upright with the food-contact surface up.Clean silverware in cups at the dish area. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler.Raw pork in the walk in cooler **Corrected On-Site**
- High Priority - Containers of medicine improperly stored in the kitchen area above clean plates and some foods.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw chicken and raw pork stored in same bowl in walk in cooler. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.Trays drying in sink **Corrected On-Site**
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reuse of single-use number 10 cans. (Oyster sauce can reused for vegetables.) **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. (multiple locations)
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Noodles rehydrating at room temperture). Corrective action, relocated to walk in unit)
- High Priority - Raw animal food stored over ready-to-eat food. (Raw shell eggs in reach in cooler over cleaned, cut lettuce) **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. (200ppmchlorine)
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. (reads 140°F in cooler)
- Intermediate - Soil residue in food storage containers.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle between uses. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and sauce in short make table in kitchen at 46°F.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. Raw chicken on skewers over vegetable spring rolls in cook line freezer.
- 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. Short make table near cookline ambient air 46°F.
- Intermediate - Handwash sink in kitchen not accessible for employee use at all times. Blocked by serving trays. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Wet pitchers, trays, bowls air-drying on drainboard next to large hand sink in office area rather than in kitchen at 3 compartment sink. Dishes to be rewashed and sanitized in proper sink. **Corrected On-Site**
- Intermediate - Non-pitting surface rust on can opener blade
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. in walk in cooler
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. egg creates used as shelf covering on cooks line
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. several in use in kitchen area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts on cooks line 62 degrees note item iced Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. pork Corrected On Site. placed under running water
- Critical - Observed the use of an unclean thermometer. in reach in cooler
- Critical - Vacuum breaker mising at hose bibb. back flow devise missing on hose bib at mop sink
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10/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bulk container of sugar , kitchen Corrected On Site.
- Critical - Observed interior of microwave soiled. inside top portion, kitchen
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. back storage room
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. use of egg creates for shelf covering on cooks line
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in sugar food bin
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. rice stored in water at 90 degrees
- Observed nonfood-grade containers used for food storage. grocery/drug store bags used for food storage
- Observed old labels stuck to food containers after cleaning.
- Observed residue build-up on nonfood-contact surface. old food build up on deli style cooler handles
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorene sanitizing bucket for in use towels more 100 ppm
- Critical - Working containers of food removed from original container not identified by common name. condiment containers on cooks line not labeled of contents
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Plastic bags hanging on faucet blockingg accessibility.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Lights missing the proper shield, sleeve coatings or covers. In walk in.
- No copy of latest inspection report.
- Critical - Observed an open beverage container in kitchen on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. In stand up freezer in back.
- Observed clean equipment stored on floor. sheet pan stored on floor
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed hand wash sink beside swingi doors clogged.
- Observed nonfood-grade containers used for food storage. plastic bags used to store meat products in freezers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in oil. 71 Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef and chicken stored in same container in walk in. Corrected On Site.
- Critical - Observed toxic item stored by plateware in server area.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
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