- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Onside of cooking equipment throughout kitchen area.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Inside reach in coolers on the doors, bottom and top.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Lined with cardboard.
- Basic - Gaskets with slimy/mold-like build-up. Reach in coolers throughout kitchen and back area
- Basic - Ice buildup in chest freezer.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles. Using old bottles as scoops
- Basic - Single-service articles not stored at least 6 inches above the floor. In upstairs dry storage area.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Wiring used to repair nonfood-contact surface. Wiring used to repair Reach in chest freezer top.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Observed Holding at 78° F for less than four hours. Operator took corrective action by placing rice in RIC
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm is 0 at dishwasher
- High Priority - Raw animal food stored over ready-to-eat food. Observed beef over RTE food in RIC **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed several raw meat products not stored based on cooking temps.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Throughout kitchen.
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - Food stored on floor.onion **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Working containers of food removed from original container not identified by common name.
- 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**
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food storage container/container lid cracked or broken. Flour
- Basic - Hood soiled with accumulated grease.
- Basic - Soil residue build-up on nonfood-contact surface. In container holding knives and utensils in kitchen.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, sprout, egg Corrective action taken. Move from cook line to RIC
- 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. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over produce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over produce **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10 dried rodent drippings on dish machine. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 - Soil residue in food storage containers. Rice sugar msg
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored on floor. Oil
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Pork over melon
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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 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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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair.
- Basic - Food stored in holding unit not covered.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Raw animal food not properly separated from unwashed produce.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Behind table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - Soil residue in food storage containers.
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2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed soil residue in storage containers.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wall not smooth and easily cleanable.
- Critical - Working containers of food removed from original container not identified by common name.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed reuse of single-service articles. aluminum cans.
- Critical - Observed uncovered food in holding unit/dry storage area. reach in units.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reachin units.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over cooked food. raw chichen over cooked chicken.
- Observed reuse of single-service articles. aluminum cans. Storing food. reach in unit.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. storing cooked chicken in reach in unit.
- Critical - Observed uncovered food in holding unit/dry storage area. cooked chicken in reach in unit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reachin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Observed packaged food not labeled as specified by law. /fish
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed reuse of single-service articles. BOXES
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
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4/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed hole in ceiling. PREP AREA
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11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food offered in a way that misleads/misinforms the consumer. ESTABLISHMENT USING IMITATION CRAB BUT ADVERTISING CRAB CLAW, CRAB STICK, CRAB RANGOON ON MENU. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. BOX OF SHRIMP THAWING AT ROOM TEMPERATURE NEXT TO DISHMACHINE Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. POULTRY OVER SEAFOOD IN REACH_IN FREEZER (2nd FLOOR)
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. STORAGE CONTAINERS
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELF UNDER STEAM TABLE
- Critical. Observed 8 dead roaches on premises. 2nd FLOOR FOOD/DRY STORAGE
- Observed grease accumulated on kitchen floor. BY FRYER
- Observed attached equipment soiled with accumulated grease.
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6/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed raw animal food stored over ready-to-eat food. EGGS ABOVE VEGETABLE
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. DISHWASHER
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. TOP OF FREEZER UPSTAIRS
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training 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. Pro This violation must be corrected by : 12/22/09.
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10/22/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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