- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm.
- 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. Valerie Singson expires 4/2012
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of dry storage containers. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Corn starch and water mixture 56°f product was not in the process of preparation or cooling. Product was not being controlled by time either.Corrective Action: operator placed product in a large ice bath.
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Tiles missing throughout kitchen area
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks and spoons not protected. Knives are completely protected
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooler on cook line **Corrected On-Site**
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Warewashing blocked by chemical bins **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon, water temperature 76F
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Backline
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.2 on shelf in kitchen
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Noodles 45-47F cooling 2 days
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. 20 quarts of reconstituted corn/potato starch 50F cooling overnight
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Noodles, frontline 97F (steam table was off) discarded. chicken 123F on top of oven less than 1 hour, reheated to 180 F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Corn/potato starch cooling in too argue amount and covered
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Preparation area, blocked by food storage box Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Storage room
- Critical - Observed food being cooled by nonapproved method. Rice cooling 109,120F outside of refrigeration in kitchen. Food must be cooling using an approved cooling method when 135F is reached. Recommended using cooling rack in cooler for effective cooling to 41F within 6 hours
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 67F, noodles 57F on cookline held outside refrigeration fo less than 45 minutes, moved into walk in cooler for temperatures recovery
- Critical - Observed rodent activity as evidenced by rodent droppings found. Approximately 50 old droppings found below smallwares storage shelving in sattelite storage room on opposite side of foodcourt. This violation must be corrected by : 8 7 12.
- Observed single-service articles improperly stored. Food gloves stored in soiled plastic jug on cookline Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested toxic level Corrected On Site.
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8/6/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/14/2012 | Routine - Food | Call Back - Complied |
- No Heimlich maneuver sign posted.
- 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. This violation must be corrected by : 6 11 12.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Plantains 118F less than 1 hour, reheated to 165F for continued hot holding
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4/9/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken 58F cooling overnight per operator. Repeat Violation.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.one of 3 tested bad at 38F.
- Critical - Observed food being cooled by nonapproved method.Chicken 58F cooling overnight, in too large amount and covered in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bourbon chicken 46F in steamtable for a short time, heated immediately to 165F for hot holding
- Observed wall soiled with accumulated black debris in preparation area at sinks.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Chicken 79-115F cooling in walk in cooler 2.75 hours. Shallowed and placed uncovered back into walk in cooler for temperature recovery to 41F or colder within 3.25 hours.
- Critical - Makeline cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43F. Advised to lower temperature to 41F or colder
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Eggrolls,dumpling,wonton made 1 hour ago per operator Corrected On Site.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed white cutting board grooved/pitted and no longer cleanable.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.Tested below 50 ppm. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed single-service items stored on floor.Straws , cups in storage room Corrected On Site.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. dry storage area
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (celery) in walk in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.80F.
- Observed brown cutting board grooved/pitted and no longer cleanable.
- Critical. Equipment food-contact surfaces and utensils not sanitized.Cutting board and washed wares. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. tested 0ppm Corrected On Site.
- Observed utensils stored in crevices between equipment.Knife, cookline
- Critical. Portable fire extinguisher ( K class) not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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7/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No handwashing sign provided at a handsink used by food employees.Preparation area
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3/2/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Cooked rice in walk in cooler.
- Critical. Observed food being cooled by nonapproved method.Rice cooling in covered pans with food level over 2 inches deep. Advised to shallow pan all cooling foods for quich chilling to 41F.
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12/2/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented can of ketchup
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Noodles 58F,beef 49F in cookline cooler overnight per operator
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cookline cooler ambient temperature 46F. Advised to adjust temperature to 41F or colder. Do not store potentially hazardous foids in this unit until maintaining 41F or colder.
- Observed cutting board grooved/pitted and no longer cleanable.White board,preparation area
- Critical. Vacuum breaker mising at hose bibb.On hose side of Y fitting added to mopsink faucet
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
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