- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Boc choy 90. Duck pieces 73. Both these items were being stored by the wood board **Warning** 10/3 : Not observed and/or Not verified and/or Not Set Up
- High Priority - Vacuum breaker missing at hose bibb. To the red hose **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Two managers in management for approximately two months are not certified **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The two smokers in the kitchen. The rice warmer on the cook line. **Warning**
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10/03/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. 1. The underside of all the tables in the kitchen. 2. The sides of all the cooking equipment 3. The side of and top of the cold and hot holding equipment in the kitchen **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. The wood board used to chop the time controlled items at the front counter is like a sponge. Discontinue the use of this wood cutting board. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. 1. The shelves above the prep tables 2. The areas above the prep surfaces like the reach in coolers etc **Warning**
- Basic - Wall soiled with accumulated grease. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Squid 48. Shrimp 51 in the glass roc on the cook line see stop sale **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Boc choy 90. Duck pieces 73. Both these items were being stored by the wood board **Warning**
- 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 zero The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm for Cholrine or recommended ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Pork 51. 61. And one pig 45. These items were carried into the walk in cooler when the employees realized the inspector was present. 2. Noodles 59. Cornstarch 91. Shrimp 46. The noodles and shrimp were in the prep reach in cooler, the cornstarch was b the wok See stop sale **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. The last know date on the time controlled items a the front counter was 9/29, the lat day the area manager worked. Duck, chicken, pork, tongue, etc since about noon. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork 122 in the prep area, moved into the smoker for reheating **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 03A temps 47 or warmer when intended to be held cold or 03B temps 129 or cooler when inteded to be held hot or 03D when the cooling paramiter was not met or 03E when reheating paramiter was not met. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. To the red hose **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On the scale as you walk into the kitchen **Warning**
- Intermediate - Cutting board(s) stained/soiled. The wood board at the front counter **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Two pitchers were being stored it he hand sink in the wait staff area. **Corrected On-Site** **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Two managers in management for approximately two months are not certified **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The two smokers in the kitchen. The rice warmer on the cook line. **Warning**
- Intermediate - Soil residue in food storage containers. Under the prep tale used to cut whole pigs **Warning**
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10/02/2014 | Complaint Full | Warning Issued |
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. The wooden boards are no longer usable as they are spongy in addition to being grooved this spongy surface is the remnant of the time controlled foods at the front counter. This substance is therefore transferred to any new item cut of the board. The following corrective action was taken boards removed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. The bean sprouts were not time marked when held b the wok since 10 am. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Moist noodles 110. Ribs 130. Pig ears 128. The following corrective action was taken the reheating the TCS foods. Ears checked ranged 130-198 continued to cook.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over vegetables, duck adjacent vegetables. The following corrective action was taken the items were moved **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. The board at the front counter is so severely soiled. Discontinue the use of all wooden boards for handling of TCS foods.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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5/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. To the prep reach in cooler on the cook line **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Jelly fish 47. Egg rolls 48. Cuttle fish 48. Beef tendon 48. In the tall reach in cooler on the cook line. Baby corn and mushrooms 54. Tofu 59. Blanched vegetables 59. In the prep reach in cooler on the cook line. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cooks **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cooks **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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4/29/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler, containers and buckets of food on floor.
- Basic - Employee eating in a food preparation or other restricted area. Evidence of eating in food prep area. Plate of food was stored above food prep station on cook line.
- Basic - Food stored in dry storage area not covered, stored in prep area, minced garlic and brown sauce.
- Basic - Food stored on floor, cash register.
- Basic - Ice scoop handle in contact with ice. **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. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch in water on cook line, 68° Made today at noon.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Frozen Beef with frozen pork not commercially sealed.
- Intermediate - Employee used handwash sink as a dump sink. Located in back by 3 compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink in rear of kitchen. **Corrected On-Site**
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers etc **Corrected On-Site**
- Basic - Food stored in a prohibited area. Brown sugar container stored in front of/under the hand sink by the three compartment sink **Corrected On-Site**
- Basic - In-use utensil stored in ice or ice water between uses. Fork, scoop in ice on the cook line
- Basic - Old food stuck to clean dishware/utensils. Pans soiled and store as clean on the wire rack
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 46-48 in the vegetable reach in cooler in/at rear area
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef stomach 102 in the steam table at the front counter. Pork rib 121 in the hot box in the kitchen
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shrimp raw, wrapped shrimp raw over bread in the reach in cooler in/at cook line **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Poultry raw over pork non commercially wrapped
- Intermediate - Cutting board(s) stained/soiled. Board at the front counter slimy, boards in the rear are area are soiled
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. by the three compartment sink Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. by the three compartment sink
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooks replacing soiled gloves and failing to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. servers dumping soiled dishes and failing to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook removed glove, removed hat wiped head the placed on hat reached into the microwave removed the food inside placed on gloves without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. large square cutting board
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. lid to cornstarch container
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. pork raw noncommercially wrapped behind vegetables in the reach in cooler on the cookline Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. pork previously frozen dated 9.6.12 after thawed
- Observed residue build-up on nonfood-contact surface. the hand sink by the three compartment sink
- Critical - Observed soil residue in storage containers. most containers are soiled used for food and utensils
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork 130, pork intestinal parts 130 f degrees in the hot box on the cookline Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. sitting on the cutting board to the reach in cooler on the cookline
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm dish machine Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed cloth used as a food-contact surface placed under the cutting board while cutting pork
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground. as the area by the rear door is greasy and darker than the rest of the rear area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Top of the front counter display is soiled
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. round wooden cutting board severely soiled.
- Observed grease accumulated on kitchen floor.
- Observed residue build-up on nonfood-contact surface. on the fan that is hanging by the rear door.
- Observed wall soiled with accumulated food debris. behind the dish machine
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork 130 and chicken 128 f degrees in the hotbox at the rear prep area. corrective action taken owner operator raised the heating temperature of the hot box
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. see comments section
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hot box operating at 92 f degrees or less (by ice machine) recheck temp 171 Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. using a cracked cutting board. discarded Corrected On Site.
- Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee walked in kitchen placed on gloves without first washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. heavily soiled round cutting board on prep table
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. multiple cutting boards are soiled
- Critical - Observed handwash sink used for purposes other than handwashing. sink by the three compartment sink covered by black cover Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 81 and 92 f degrees on the cart on the wok. Repeat Violation.
- Critical - Observed potentially hazardous food thawed in standing water. multiple packs of pork sitting in three compartment sink in the kitchen. corrective action taken moved to the walk in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Tofu open not dated in the walk in cooler
- Critical - Observed spray hose at dish sink lower than flood rim of sink. at the dish machine
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork ears 98, noodles 98, chicken wings 92 and whole poultry 92 all in a hot box in the kitchen. corrective action taken moved BBQ oven.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork side not dated in the walk in cooler
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water held at room temperature; 81 degrees fahrenheit at cook line.
- Critical - Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Plumbing system in disrepair.Spray hose at dish machine leaking.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/27/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. / beef stripe/stew, date marked 11/12/10 and 11/20/10. operator states that products were frozen after cooking. Products were taken out on 11/28/10
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked whole chicken in WIC were 45 F, cooked and stored since last night / Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. / chest freezer / Corrected On Site.
- Critical. Observed food stored on floor. / iWIF, less than 6 inches
- Critical. Observed uncovered food in holding unit/dry storage area. / bag of baking soda. / Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / Corrected On Site.
- Critical. Observed employee putting clean/new gloves on without washing hands.
- Observed gaskets/seals on cold holding unit in poor repair. / at cookline cooler gaskets
- Observed nonfood-grade containers used for food storage. / to store ice at dining room wait station
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of grease on hood filters.
- Observed residue build-up on racks. iWIC
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. / kitchen handsink bolcked by container of food / Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. / visor stored at cookline with paper items / Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. / outside WIC / Corrected On Site.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. duck, veggie , cook pork, chicken; noodles @ call back rk, chicken; , noodles , not date marked;
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler; duck 45-pig 47degrees ; chicken; 45 degrees; fish; 45 degrees; tofu 49 degrees; @ call back duck wic @ 47 cook chinese broccoli 47 degrees;
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. garbage; bags used for dry bu foods
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4/28/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. duck, veggie , cook pork, chicken; noodles
- Critical. Working containers of food removed from original container not identified by common name. dry bulk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walkin cooler; duck 45-pig 47degrees ; chicken; 45 degrees; fish; 45 degrees; tofu 49 degrees;
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.@ front counter ribs, pork, veggie , 89-112 dEgrees;
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork noodles @ back hot box 125 degrees;
- Critical. Observed potentially hazardous food thawed in an improper manner. @ 78 degrees; defrosting in running water @ sink
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.
- Critical. Observed raw animal food stored over ready-to-eat food. raw pig over rte sauces in wic
- Critical. Observed food stored on floor. sauces in kitchen , numerous phf in wi cooler & freezer floor,
- Critical. Observed uncovered food in holding unit/dry storage area. seafood in wi freezer
- Critical. Observed uncovered food in holding unit/dry storage area. sugar
- Critical. Observed cloth used as a food-contact surface.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. dry bulk
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice scoop
- Observed nonfood-grade containers used for food storage. garbage; bags used for dry bu foods
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. meat grinder
- Observed residue build-up on nonfood-contact surface. outside of food containrs
- Critical. Observed unlabeled spray bottle.
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4/27/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/22/2009 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. duck in hot box Corrected On Site. Repeat Violation.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. wic
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw egg over raw pork in wic
- Critical. Raw animal food not properly separated from ready-to-eat food. at prep sink; raw duck with cooked squid
- Nonfood-contact equipment not designed and constructed in a durable manner. srored food in non food grade equipment . @ dry stoage & wic & ric
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cover @ chop block
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. misc cooking equipment & shelving in cooking area
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
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9/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/22/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/23/2009 | Routine - Food | Warning Issued |
| No report available. | 4/14/2009 | Routine - Food | Warning Issued |
| No report available. | 10/24/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/17/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 10/16/2008 | Routine - Food | Emergency order recommended |
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