- Basic - Food stored in holding unit not covered. In walk in freezer, container of tendon and container of beef not covered. In dry storage hallway, containers of peanuts stored uncovered. **Repeat Violation**
- Basic - Hole in wall. Two holes in wall at mop sink. **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep table in kitchen, two knives stored between prep table and back of make table. Manager moved knives to prep table. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop near rice makers in water at 80° **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board at prep table in kitchen where cook is cutting pork.
- Basic - Old labels stuck to food containers after cleaning. Sterilite labels on plastic containers in walk in freezer.
- Basic - Open dumpster lid. Dumpster behind restaurant in enclosure.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Employee thawing shrimp at sink in standing water. Shrimp removed from sink and taken to cooler. **Corrected On-Site**
- Basic - Single-service articles not stored at least 6 inches above the floor. Case of plastic soup containers stored on ground in dry storage room.
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on the ground near drink prep area.
- Basic - Working containers of food removed from original container not identified by common name. Bulk spice containers in dry storage area do not have English labeling. **Repeat Violation**
- 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. Dish machine chlorine 0 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Large 100 gallon stock pot full of broth at 52° in walk in cooler. Employee stated that broth was placed in cooler last night.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored behind cooked shrimp in make table. Also raw shrimp behind krab in make table. Cook moved raw items to front of make table. **Corrected On-Site** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. No manager present with 4 employees engaged in food prep. Manager arrived during course of inspection. **Corrected On-Site**
- 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. Multiple cooked meats and soups in walk in freezer. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Establishment cooling soup broth in deep stock pots.
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10/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Small plastic cups used to scoop peanuts and fried onions at prep table near entrance to kitchen. **Repeat Violation**
- Basic - Hole in wall. Two holes in wall behind mop sink faucet.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in bucket of water at 81°.
- Basic - Stored food not covered in walk-in cooler. Large pots of soup on pallet. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen and front counter area.
- Basic - Working container of food not labeled in English. No English labeling on bulk dry good containers in dry storage room.
- High Priority - Bucket of crushed ice stored in ice used for drinks. In red cooler next to ice machine. Employee moved ice bucket to freezer. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored on shelf over ready to eat herbs in walk in cooler. Also raw pork over cooked noodles in make table on cook line. **Repeat Violation**
- 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. Bags of raw chicken on shelf with raw beef in walk in freezer. Bags of raw chicken over packages of raw pork.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tea pots stored in hand sink in drink prep area. Employee moved tea pots to dish wash area. **Corrected On-Site**
- 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. Numerous soup broths and cooked meats in walk in freezer.
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of frying oil, near fryers.
- Basic - Ice buildup in walk-in freezer. Large stalagmite at rear of freezer.
- Basic - In-use tongs stored on oven door handle.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Large box of beef on floor under prep table in kitchen.
- Basic - Stored food not covered in walk-in cooler. Large pots of soup.
- High Priority - Bucket of ice stored in ice used for drinks. Ice machine behind front counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 66° in water next to front counter. Corrective action - PIC added ice to cool down product rapidly, product has been out less than 4 hours.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Bag of raw pork over krab.
- High Priority - Vacuum breaker missing at hose bibb. Next to walk in cooler at cook line.
- Intermediate - Handwash sink not accessible for employee use at all times. Pan stored on top, entrance to cook line.
- Intermediate - Slicer blade soiled with old food debris. Heavy buildup.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use tongs stored on oven door handle. Moved tongs. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shrimp and bacon behind cooked shrimp and cut onions in make table top. Reversed position. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Wall next to cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Only one hand sink has paper towels.
- Intermediate - No soap provided at handwash sink. All hand sinks have sanitizer.
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9/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In bulk rice in dry storage room.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of ice used for drinks. **Corrected On-Site**
- Basic - Equipment in poor repair. Walk in cooler cooling at 45°. Corrective action - set thermostat to proper temperature at 38°.
- Basic - In-use tongs stored on oven door handle. Moved tongs. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Multiple items. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. In kitchen.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All products 44-45°. Corrective action - thermostat set at 45°, turned thermostat to 38° to properly cool unit. Unit blowing ambient air temperature of 37° by end of inspection.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shrimp and bacon behind cooked shrimp and cut onions in make table top. Reversed position. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Wall next to cook line.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing spoon, by front counter.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Only one hand sink has paper towels.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. All hand sinks have sanitizer.
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7/10/2013 | Routine - Food | Warning Issued |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spring rolls in walk in freezer.
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5/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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