- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Wire sponge used for wok on cookline. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Flip top cooler on cookline. **Warning**
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08/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Wire sponge used for wok on cookline. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Flip top cooler on cookline. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler and walk-in cooler cold held at greater than 41 degrees Fahrenheit. Flip top Reach in cooler, shrimp 48° beef 46° pork 46° cut tomatoes 48° tofu 51°. Walk in cooler, Butter 47° spring roll 47°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Tofu 1.5 package and shrimp 2lbs in flip top cooler 48-51° for 6 hours. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw fish over spring roll wrappers. **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over beef in Walk in freezer. **Repeat Violation** **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Walk in cooler ambient temperature 51°. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black and pink buildup on deflector. **Warning**
- Intermediate - Walk-in cooler and Reach 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. Flip top Reach in cooler, AMBIENT 50° shrimp 48° beef 46° pork 46° cut tomatoes 48° tofu 51°. Walk in cooler, AMBIENT 51° Butter 47° spring roll 47°. **Warning**
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08/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/5/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bathroom door not self-closing. Men's restroom. **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. Label residue on metal containers throughout. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork in container on top of open container of tofu in Reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken behind raw beef in make table. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in bottle near three compartment sink.
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1/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. Make table cooler on cookline. All TCS food temped at 50-52. 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 **Warning** At Call back inspection 12/23/13 cut tomatoes 54°, cooked veggies 50°, raw beef 47°, raw chicken 45, raw chicken 45°
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS foods at 50-52. **Warning** At call back inspection 12/23/13 been sprouts 60°, ambient air temperature 49°
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12/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Men's restroom.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. Make table/reach in cooler unit in kitchen. Technician originally came out day of last inspection on 10/15/13. Manager called technician, technician will come on 12/24/13.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef in three compartment. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Containers of sugar on dry storage shelf by front kitchen entry door.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. been sprouts 50°, ambient air temperature 49°, tofu 45° **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Raw chicken over pork and raw chicken over fish. **Corrected On-Site**
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12/23/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in sugar container. Removed **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of chicken on freezer floor. Relocated to shelf **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge at dish machine area **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Make table cooler on cookline. All TCS food temped at 50-52°. 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 **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Using a crockpot for rice scoop, but not switched on. Water at 87°. Crock pot turned on **Warning**
- Basic - In-use tongs stored on oven door handle. On cookline. Tongs removed **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS foods at 50-52°. **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. Machine at 0ppm chlorine. Machine primed. 80ppm chlorine **Warning**
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Metal strainer over sink. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden bowls.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Under hood.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Chest freezer in office.
- Basic - No handwashing sign provided at a hand sink used by food employees. Near dish machine. **Corrected On-Site**
- Basic - Working container of food not labeled in English. Spices and chopped nuts near cookline.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Roach activity present as evidenced by live roaches found. One live in frame behind front counter. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After picking up lid from floor.
- High Priority - Small flying insects in bar area. Near drink cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - Spray bottle containing toxic substance not labeled. Near dish machine.
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. Handsink by dishmachine. Switched off at wall.
- Equipment or utensils not designed or constructed in a durable manner. Non handled cup used as a scoop in sugar container.
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen handsink. Paper towel added.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Clean knives stored on container with debris build up in the bottom. Container discarded.
- Observed cooler gasket torn/in disrepair. Make table cooler
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee dump water into handsink
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Container of raw eggs stored over ready to eat noodles in make table cooler
- Critical - Observed interior of microwave soiled. Interior top.
- Observed nonfood-contact equipment in poor repair Handsink by dishmachine area, loose from wall.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice 97?F and noodles 88?F being kept out at room temperature. Placed into cooler
- Critical - Vacuum breaker mising at hose bibb. At mop sink. Back flow had been taken off. Put back on. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. On cookline
- Critical - Working containers of food removed from original container not identified by common name. Bulk in of sugar.
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12/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/10/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 15-32-1 Observed cooler gasket torn/in disrepair. Make table cooler
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Excessive build up on hood filters above wok station on cookline
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Rear kitchen door
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. Rear kitchen screen door
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10/4/2012 | Routine - Food | Emergency Order Callback Complied |
- Ceiling tile missing. Above shelf by water heater
- Equipment or utensils not designed or constructed for purpose being used for. Non handled plastic container used as a scoop in bulk container of sugar. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Plastic vinegar container cut and used as a storage container for cut carrots on cookline
- Equipment or utensils not designed or constructed in a durable manner. Using a cloth under cutting board, on table by walkin cooler
- Critical - Hand wash sink lacking proper hand drying provisions. First kitchen handsink, Paper towel added. And handsink by dishmachine
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven handle on cookline. Relocated by owner Repeat Violation.
- Observed a nonfood-grade basting brush used in food. On cookline in container of oil. Discarded by owner
- Observed build-up of grease on nonfood-contact surface. Excessive build up on hood filters above wok station on cookline
- Observed cooler gasket torn/in disrepair. Make table cooler
- Critical - Observed dead roaches on premises. Observed 15-20 dead roaches located behind small chest freezer located against wall along hot cookline. Cleaned up by establishment. Observed 2-3 dead behind preperation table located inbetween small chest freezer and stove.
- Critical - Observed food stored on floor. Boxes of food throughout walk cooler and freezer. Items in walkin cooler placed onto shelving Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink behind front counter used as a dump sink. Observed ice in handsink
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in small crock pot, in water at 87F. Crock pot was not plugged in. Water removed Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil at 72F on cookline. Discussed and gave time in lieu form. Garlic placed back in cooler
- Observed reuse of single-service articles. Plastic water gallon containers re-used.
- Critical - Observed roach activity as evidenced by live roaches found Observed 10-15 live roaches behind and in side back part small white chest freezer located on end of hot cookline. Establishment last had pest control on 9/30/12 Pest Control showed up on premises at end of inspection
- Critical - Observed screen in door torn/in poor repair. Rear kitchen screen door
- Critical - Outer openings not protected with self-closing doors. Rear kitchen door
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Sitting out on cookline at 65F. Eggs put back into cooler. Discussed and gave time in lieu form
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10/3/2012 | Routine - Food | Emergency order recommended |
- Equipment or utensils not designed or constructed in a durable manner. Plastic cup used as a scoop in sugar
- Critical - Handwashing cleanser lacking at handwashing lavatory. By icemachine. Corrected On Site.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on oven door handles
- Critical - No proof of all employes having undergone required employee training. Only 1 employee able to show proof.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Knifes stored in container with debris build up in bottom attracting fruit flies
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden spoons being used
- Critical - Observed food stored on floor. Boxes of food in walkin cooler and freezer Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas for rice in water at 87F on cookline
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Back of make table cooler
- Critical - Observed live flies in kitchen. In corner to the right of 3 compartment sink
- Observed nonfood-grade bags used for food storage. Take out bags used to store cooked noodles in, in walkin cooler. Manager transferred noodles to food grade bags. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Shrimp and chicken in plastic container. Relocated to sink, under running water Corrected On Site.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No proof of required employee training program 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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12/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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