- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor. Bag of rice.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over noodles. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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 meats, etc
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 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. Non handled bowl.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- 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. Sushi rice. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. In walk in cooler, over sauce buckets. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation**
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. Wait station.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Could not provide proof in writing.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storing cooked chicken in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Dumplings in steamer basket on steam table. Removed from basket, reheated to 165° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over sauce bucket in walk in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Rice scoop. **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Callback- product is time marked, but operator having language barrier issues. Operator must go to myfloridalicense.com and print out and complete form for time as public health control, for sushi rice , and possibly cut cabbage.
- Intermediate - Spray bottle containing toxic substance not labeled. In dish area, pink and yellow cleanser.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. Wait station.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Multiple items, wonton wrappers, chicken. Callback- observed meat on counter, still frozen solid
- Intermediate - Handwash sink used for purposes other than handwashing. Soiled cleaning scrub pad in handsink on cook line. Callback- rice scoop in handsink.
- 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.
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1/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Attached equipment soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable. Wood cutting board on make line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area. Employee food, half eaten, on top of cook line microwave.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Heavy build up.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. Wait station.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Multiple items, wonton wrappers, chicken.
- Basic - Soil residue build-up on nonfood-contact surface. Heavy build up on dish machine chemical buckets.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed. Shelf over can storage in back room.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded cabbage on counter. Will discard after 4 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated rice noodles on counter. Will discard after 4 hours.
- 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. Sushi rice. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over krab sticks.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Shelving throughout.
- Intermediate - Handwash sink used for purposes other than handwashing. Soiled cleaning scrub pad in handsink on cook line.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. For sushi rice.
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cove molding at floor/wall juncture broken/missing. And wall holes throughout.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
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7/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food. In dry storage, bulk goods.
- Basic - Build-up of grease on nonfood-contact surface. Hood filter area.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cove molding at floor/wall juncture broken/missing. And wall holes throughout.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food placed in soiled container/equipment. Used cardboard egg crate used as drain board.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line.
- Basic - No copy of latest inspection report available.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Walk in cooler.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- 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. Sushi rice, prepared one hour ago
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked brown rice on cook line, double panned. Not in direct contact with steam table. No warning issued because all other items in compliance. Will discard after four hours.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked pork. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Throughput. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing a pot. **Corrected On-Site**
- 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.
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4/18/2013 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean pitchers stored directly under hand towels and next to handsink in a splash zone. Corrected On Site.
- Floors not maintained smooth and durable. cracked tiling in walk in cooler
- Critical - Hand wash sink lacking proper hand drying provisions. end of cook line. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. prep room area.
- Critical - Handwash sink not accessible for employee use at all times. in prep area, large lid in sink blocking sink Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. cracked and in disrepair over dish machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom shelves of prep tables throughout .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelving .
- Critical - Observed buildup of slime in the interior of ice machine. moderate build up.
- Observed food debris accumulated on kitchen floor. under equipment .
- Observed personal care item stored with food. jacket stored directly on canned goods.
- Critical - Observed potentially hazardous food thawed in standing water. raw shrimp in sink. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meats over buckets of sauce and vegettables in walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw non commercially sealed meats over dumplings in 3rd upright reach in freezer Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw non commercially sealed chicken over seafood in reach in two different freezers. Corrected On Site. Repeat Violation.
- Critical - Observed soil buildup inside ice bin. moderate build up, wait station .
- Critical - Observed toxic item stored in food preparation area. plumbers putty stored over clean dishes and over reach in cooler Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. large pans of cooked egg rolls and meats and cream cheese mixture . observed no date markings onsite.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked wontons, stored in cooler 41-52 degrees. less than 4 hours. will discard after 4 hours. callback- thermometer calibrated w\operator , in reach in cooler across from wok area, tofu- 60 degrees, krab stick-51, raw chicken 47 , raw beef 47 degrees. stop sale issued for tofu and krab.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooler storing wontons. Corrected On Site. added ice and water. callback- reach in cooler across from wok area not maintaining potentially hazardous food at 41 degrees or below. called repair person, will use cooler directly next to unit.
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4/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cooler storing wontons. Corrected On Site. added ice and water.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. hood filters. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method. cooked eggrolls cooling stacked at room temperature ,120 degrees after one hour. rapid chilled in freezer. Corrected On Site.
- Critical - Observed food stored in a prohibited area. observed whole fish in freezer. operator stated it was for personal use. stored above and with customer food. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards. Repeat Violation.
- Observed nonfood-grade containers used for food storage. walmart bags, direct contact with food.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked wontons, stored in cooler 41-52 degrees. less than 4 hours. will discard after 4 hours.
- Critical - Observed raw animal food stored over ready-to-eat food. raw non commercially packaged meats over onion rings, freezer. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork,, eggs over vegetables , walk in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw non commercially packaged chicken over tuna, potstickers, upright freezer. Corrected On Site. Repeat Violation.
- Observed single-service items stored on floor. box of containers.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. 102 degrees.
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1/12/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons, by soup station. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Corrected On Site. primed, then at 50 ppm. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. cleaver, in between equipment . Corrected On Site. Repeat Violation.
- Observed attached equipment soiled with accumulated food debris/ grease. cook line,and back of reach ins
- Observed build-up of grease on nonfood-contact surface. hood filters. Repeat Violation.
- Observed building components, attachments or fixtures in poor repair. missing soffit screens.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handle raw chicken, handle equipment without washing in between. Corrected On Site. and equipment sanitized.
- Observed food debris accumulated on kitchen floor. under equipment and on corners, throughout .
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. storing chemicals, back prep room. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed personal care item stored with food. dirty apron, prep table. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over sprouts, reach in. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw non sealed chicken over beef, rif. Corrected On Site. Repeat Violation.
- Observed wall soiled with accumulated food debris. throughout . Repeat Violation.
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork, 93 degrees after 1.5 hours. rapidly chilled in freezer.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. chlorine bucket empty. Corrected On Site. switched to new bucket of sanitizer.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. cleaver, b/w prep tables. Corrected On Site.
- Light not functioning. pass through.
- Observed attached equipment soiled with accumulated dust. walk in fans.
- Observed attached equipment soiled with accumulated grease. light shields.
- Observed build-up of grease on nonfood-contact surface. hood filters. Repeat Violation.
- Critical - Observed food stored on floor. pan of chicken, walk in. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over seafood, ric. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw non packaged chicken over beef, freezer Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. wontons, in cooler by pass through. Corrected On Site. will discard in thirty minutes , will be out for 4 hours
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over cooked meats, walk in. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over vegetable garnish. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. very heavy.
- Observed wall soiled with accumulated food debris. kitchen.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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2/22/2011 | 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. egg rolls, cooked chicken, etc.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked chicken, rolls in top of reach in Corrected On Site. rapid chilled. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup. Corrected On Site. rapidly heated to 165.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw non hermetically sealed chicken over beef, fish,etc in second upright freezer.
- Critical. Observed raw animal food stored over ready-to-eat food. raw non hermetically sealed fish over ice cream. upright freezer.
- Critical. Observed raw animal food stored over cooked food. raw beef over sauces, vegetables in walk in. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. rice holding unit interior. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. plastic forks ot inverted. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. back room by back up double sink.
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms.
- Carbon dioxide/helium tanks not adequately secured. in restroom.
- No Heimlich maneuver sign posted.
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8/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling eggrolls with barehands prior recooking. Advised.
- Observed single-use cans reused for the storage of food at cookline.
- Observed nonfood-grade containers used for food storage.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on handsink faucet handles.
- Observed build-up dust or dirt on exterior of freezers, storage shelves.
- Critical. Cold water not provided/shut off at employee handwash sink. Backroom. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink. Bathroom. Repeat Violation.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Consumer advisory for raw/undercooked animal food does not specify which sushi items contain raw animal foods.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and eggrolls, small prep unit near flat grill. Advised.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice at cookline, 112F. Corrected On Site.
- Critical. Observed dishmachine not clean.
- Critical. Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed build-up of grease on outside of cooking equipment.
- Critical. Cold water not provided/shut off at employee handwash sink in warewashing area.
- Critical. Hot water not provided/shut off at employee hand wash sink in warewashing area.
- Critical. Handwash sink in warewashing area not accessible for employee use at all times.
- Observed grease accumulated under cooking equipment.
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12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggrolls and chicken 44-45F in top of prep unit. Advised.
- Critical. No ph meter used to test sushi rice.
- Critical. Observed food employee touching ready-to-eat food, onions, with their bare hands. Corrected On Site.
- Critical. Observed warewashing machine chemical hoses installed incorrectly, causing machine to not sanitize dishware properly. Corrected On Site.
- Critical. Observed dishmachine not clean.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed light buildup of soil in the interior of ice machine.
- Critical. Observed rice pot encrusted with grease/food debris.
- Observed build-up of grease on light switch near hood.
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7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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