- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired, Paul Rattanasena certification expired 12-15-13. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, tofu inside reach in cooler. **Warning**
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07/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Exterior door has a gap at the tside of door that opens to the outside.
- Basic - Food stored on floor, bottle of oil , dry storage room.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food., holding lettuce inside double door reach in cooler by cooks line.
- Basic - Reach-in cooler gasket torn/in disrepair, by cooksline.
- Basic - Soil residue build-up on nonfood-contact surface, handle of microwave oven.
- Basic - Trash receptacles not provided where needed in establishment, bagged with empty cans hanging on top of grease trap.
- Basic - Uncovered food stored near sink exposed to splash, vegetables were stor next to handsink.
- Basic - Working containers of food removed from original container not identified by common name, corn starch , cooksline.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged., raw chicken was stored with raw pork and precooked seafood, all products were bagged in house. Chest freezer in dish washing.
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, ladies bathroom
- 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 pork.
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07/22/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Food stored in a location that is exposed to splash/dust, rice cookers stored under handle of mopp in the back prep area. **Corrected On-Site** **Warning**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination, mop was hang across closed rice cookers, inside water heather room, the handle of mop was the part over rice cookers. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee changing chours and then prepping food with same gloves **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food, spray can with cleaner stored by mints in the front service area. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food manager certification expired, Paul Rattanasena certification expired 12-15-13. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residuedouble door unit by deli unit in the kitchen area. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, tofu inside reach in cooler. **Warning**
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5/22/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A). . Old labels must be removed from food containers. **Repeat Violation** **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. Prep line cooler. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled the raw fish. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Imitation krab in the cooler at 59 **Warning** OPERATOR USED KRAB DURING PREP. RETURNED CONTAINER TO RIC TO COOL DOWN. TEMP AT TIME OF INSPECTION (15mins after returning to cooling) 65°
- High Priority - Toxic substance/chemical stored by or with single-service items. Windex / Furniture cleaner next to the utensils at the Waite area. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Foods coked in the reach in freezer. **Warning**
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12/10/2013 | Routine - Food | Call Back - Complied |
- Basic - 4-603.15(A). . Old labels must be removed from food containers. **Repeat Violation** **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License for 46 seats have 50 **Repeat Violation** **Warning**
- Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Employee cut the raw fish on the cutting board never removed the board to be washed, sanitized. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice spoons left in water at 82° next to the rice cooker. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Stainless steel bowl without a handle scooping the cooked rice. Plastic container without handle scooping the brown sugar **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Shopping bags storing food in the reach in freezer. **Repeat Violation** **Warning**
- Basic - Paper towel used as liner for food container. Hand towel under the spring rolls. **Repeat Violation** **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. Prep line cooler. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Brown sugar not labeled. **Warning**
- High Priority - Displayed food not properly protected from contamination. Containers of food stored into each other in the storage reach in cooler without any protection between the food. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled the raw fish. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Imitation krab in the cooler at 59° **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. See stop sale. Raw shell eggs left at the prep area. Moved to reach in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Raw chicken over the shrimps , beef in the white reach in freezer. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Windex / Furniture cleaner next to the utensils at the Waite area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Foods coked in the reach in freezer. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. Blocking the exit with chairs. **Warning**
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9/13/2013 | Routine - Food | Warning Issued |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 52 seats counted - only licensed for 46 **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Paper towel used as liner for food container. Paper towel on top of carrots, black trash can liner on top of salad **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch 65 and tofu 54. Time as PHC procedure filled in for fried rice, corn starch and summer rolls **Warning**. CB - none observed.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over asparagus - RIF **Warning**. CB - Raw chicken over pork/beef. Rif
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Summer rolls placed in top of make table - did not cool at all over 1 hour period. Added to procedure for time as PHC **Warning**. Summer rolls made at 11:00am
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9/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Broken RIC thermometer observed **Warning**
- Basic - Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Toothpaste and gel stored above cooked rice **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Ring with stone **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. 52 seats counted - only licensed for 46 **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Floor tiles lifted off - cookline **Warning**
- Basic - Food stored on floor. Oil on floor. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs inside scallops **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Paper towel used as liner for food container. Paper towel on top of carrots, black trash can liner on top of salad **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Air vent behind door and shelving used to store clean plates at cookline **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Tomatoes stored over cooked noodles **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch 65? and tofu 54?. Time as PHC procedure filled in for fried rice, corn starch and summer rolls **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over asparagus - RIF **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - chicken stored over beef **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice 83f more than 4 hours. Improper cooling **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nail polish worn and no gloves used **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Summer rolls placed in top of make table - did not cool at all over 1 hour period. Added to procedure for time as PHC **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked stool. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
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2/13/2013 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination. Food stored in accessible area to the public.
- Food-contact surface not smooth and easily cleanable. Plastice containers above 3cs.
- Lights missing the proper shield, sleeve coatings or covers. Above make tables.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden counter top near exiting rear door.
- Observed build-up of grease on nonfood-contact surface. On hood filters.
- Observed employee with no hair restraint. employee preparing food without hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food contaminated by unsanitized equipment. Observed establishment stacking pans on top of uncovered chicken on make table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstrach and water 71 F Corrected On Site. discarded
- Observed water draining onto floor surface.
- Critical - Outer openings not protected with self-closing doors. rear exiting door.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site. Cornstrach 71 discarded by operator.
- Critical - Working containers of food removed from original container not identified by common name. Squeeze bottles with sauces not labeled.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Outside surfaces of cooler doors oppossite cookline.
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9/4/2012 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 46 seats and 59 seats counted.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cook/prep area - two out of four bulbs not working.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Slight gap observed between filters.
- Critical - Hot water not provided/shut off at employee hand wash sink. Ladies restroom.
- 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. Training certificates expired 6-1-09, date completed 6-1-06. Operator showed proof of training books and blank certificates purchased today. Training still needs to be done. This violation must be corrected by : 8-15-12. Repeat Violation.
- Critical - No thermometer provided to measure temperature of food product. Only meat thermometer provided - no thermometer for checking foods under cold hold.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Use of cardboard for lining cart on which clean pans are stored. Cardboard dirty. Corrected On Site. Recommend lining with aluminum foil and replacing when required.
- Observed build-up of grease on nonfood-contact surface. Extraction hood filters.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean cooking pans stored on cart lined with dirty cardboard. Corrected On Site.
- Critical - Observed food stored in undrained ice. Containers of partially cooked chicken and squid on make table. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Rice container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Make table: sprouts at 60F [employee stated that sprouts were purchased within previoys hour] - placed in ric. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. Air vent behind door in storage room.
- Observed residue build-up on nonfood-contact surface. Outside surfaces of cooler doors oppossite cookline.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked shrimp - ric
- Observed wall damage/small hole in wall behind water heater.
- Plumbing system in disrepair. Cold water dripping at handsink - cold water turned off as a result.
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6/15/2012 | Routine - Food | Warning Issued |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Light not functioning. / storage room.
- 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 / all employees training certificates expired June 2009.
- Observed employee with no hair restraint. / male and female employees work at deep fry station.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. / 2 door glasd reach in cooler.
- Observed personal care item stored with clean utensils / storage rack.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / beans sprouts at 47F / prep area / product was iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cornstarch at 49F / prep area / product was iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / scallops at 44F / prep area / product was iced.
- Critical - Observed uncovered food in holding unit/dry storage area. / lemon at wait station.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. / back door / Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. / sushi box serving raw tuna inside reach in cooler / dining room.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface./ covering rice
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.cracked eggs, touched clean plate and then portioned carrots
- Observed employee with no hair restraint./ pouring soup
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation./ back door, gap at top
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations./ too strong only needs to be 50 ppm
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. cold water tur ned off. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. bamboo mat used for steaming rice.
- Food-contact surface not smooth and easily cleanable. paneling on rack for finished dishes for customers.
- Critical - No conspicuously located thermometer in holding unit. Refrigerator accross from hand sink.
- Critical - Observed fruits/vegetables stored in old chicken boxes.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. in freezer/backroom.
- Observed nonfood-grade containers used for food storage. grocery bags used to line top of cooked vegetables.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice noodles at 57 Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Summer rolls 72 Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Rice containers under prep table.
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4/20/2011 | 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. cooked brown rice.
- Critical. Observed employees using same utensil to handle raw and cooked product. tongs used for raw fish used to access cooked chicken. chef dipped tongs in hot water in between.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. in between glove changes.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed shell eggs in use or stored with cracks or broken shells. cookline.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottle cookline.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before cooking on cookline.
- Critical. Cold water shut off at employee handwash sink. Corrected On Site.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at room temp at cookline, spring rolls at server station. Corrected On Site.
- Critical. Observed food stored in undrained ice. scallops, seafood. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Clean plates, bowls not stored inverted or in a protected manner.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 10/13/2008 | Routine - Food | Warning Issued |
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