- Basic - Food stored on floor. WI freezer
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light shield damaged/in disrepair. Cooking and prep areas.
- Basic - Soil residue build-up on nonfood-contact surface. Outside cooking equipment
- Exit door blocked by table/chairs. For reporting purposes only. Back door
- Exit door locked. For reporting purposes only. Back door with a lock. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees. Seafood 47 egg rolls 55, all less than 1 hour.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over sauce, WI cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice, egg rolls.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Pots, back **Repeat Violation**
- Basic - Equipment in poor repair. RI cooler in cooking area not cooling properly and door broken. Also at sushi area RI cooler top unit not cooling properly.
- Basic - Floor area(s) covered with standing water. Inside RI cooler at cooking area, unit not cooling properly.
- Basic - Food stored on floor. WI freezer
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light shield damaged/in disrepair. Cooking and prep areas.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Outside cooking equipment
- Exit door blocked by table/chairs. For reporting purposes only. Back door
- Exit door locked. For reporting purposes only. Back door with a lock. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees. Seafood 47 egg rolls 55, all less than 1 hour.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over sauce, WI cooler
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. See stop sale, chicken at 55, RI cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken at RI cooler since yesterday 55.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice, egg rolls.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken from yesterday. See stop sale.
- Intermediate - Proof of required state approved employee training not available 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/04/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Dishwashing area
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Some units
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Back
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Exit door locked. For reporting purposes only. Back **Corrected On-Site** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Dishwashing area. Blocked
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Some cooking equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food not stored at least 6 inches off of the floor. Cooked /prepared at cooking line not covered and too close from the floor **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Soiled reach-in cooler gaskets. Some units
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Basic - Wall soiled with accumulated grease. Cooking areas
- Exit door locked. For reporting purposes only. Back door. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over sauce, WI cooler
- Intermediate - Handwash sink not accessible for employee use at all times. At dishwashing area.
- Intermediate - No chlorine/quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/25/2014 | Routine - Food | Call Back - Complied |
- Basic - 1 Dead roach from outside on premises. Under cooking equipment. **Corrected On-Site**
- Basic - Bathroom facility not clean. Men's, bad smell.
- Basic - Build-up of food debris, grease, dust or dirt on nonfood-contact surface. Some cooking equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Dishwashing area and under cooking equipment.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food not stored at least 6 inches off of the floor. Cooked /prepared at cooking line not covered and too close from the floor **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - Soiled reach-in cooler gaskets. Some units
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Basic - Wall soiled with accumulated grease. Cooking areas
- Exit door locked. For reporting purposes only. Back door. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over sauce, WI cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. At dishwashing area.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine/quat chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dishwashing area. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- 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.
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken bag at room temperature.
- Basic - Stored food not covered in walk-in cooler. Food not under cooling process.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Trays of cooked foods at Walk in Cooler (egg roll) NO TAG OBBSERVED.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. BIG POTS and PANS .
- Critical - Hot water not provided/shut off at employee hand wash sink. DISHWASHER AREA.
- Observed cooking equipment (RICE COOKER) stored on floor. (INSIDE MOP SINK).
- Critical - Observed expired Food Manager Certification. MARCH 2012. EXPIRED.
- Critical - Observed food stored on floor. AT WALK IN COOLER.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. KNIVES INSIDE WALL HOLDER DEVICE .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. SHELVES USED FOR STORAGE.
- Critical - Observed handwash sink used for purposes other than handwashing. BUCKET INSIDE OF IT. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN (57F DEGREES). BY COOK LINE.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW MEATS OVER READY TO EAT SAUCE.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. AT WALK IN COOLERS.
- Critical - Observed soil residue in storage containers. AT DISHWASHER AREA.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE CONTAINER (89F DEGREES).
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
- Critical - Observed expired Food Manager Certification.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
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