- Basic - Cutting board has cut marks and is no longer cleanable. On prep table.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above warewashing sink.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Wire sponges used on woks at cookline. PIC removed. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop and fork in water on prep table 84°. Rice scoop in ice at front counter. PIC removed items and they are now stored clean and dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet cloths on cookline. Placed in bucket by PIC. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket on cookline less than 10ppm. Sanitizer emptied. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. The green hose on the splitter in the mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice above prep area 111° garlic and oil mix on cookline 82°. PIC will use Time as a Public Health Control. Form provided.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine on the deflector shield and inside the ice bin on the back seam.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee hired for four months.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottled water on prep table in rear.
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep table in rear. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket, chlorine 0ppm. Corrective action, had employee add bleach. Retested at 50ppm. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw eggs. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket, chlorine 0 ppm.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Container of spices in rear prep area.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Under cola dispatcher.
- Intermediate - Handwash sink not accessible for employee use at all times. Plastic container in cook line hand wash sink. **Repeat Violation**
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Bulk container
- Basic - Old food stuck to clean dishware/utensils. Containers on shelf.
- Intermediate - Handwash sink not accessible for employee use at all times. Across from cookline blocked with pans of food.
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cuttingboard.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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, COPIES :
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, BRACLET:
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, GARLIC and OIL 74 F Corrected On Site.
- Critical - Observed soil buildup inside ice bin, BEVERAGE MACHINE : BEHIND FRONT LINE
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4/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. No straw. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Pots in handsink cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over beans, walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken 47 f, walk in cooler. Corrected On Site. shallow contailner.
- Critical - Observed uncovered food in holding unit/dry storage area. Eggrolls walk in cooler.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. No dates in line water filters.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Spices.
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6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, noodles and pooled eggs at 49F
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Two cases of frozen raw chicken stored over RTE vegtables in walkin cooler. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Under cutting board Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Hood filters missing, on cookline. Cleaning hood filters, but still cooking on cookline, with filters missing
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. At 3 compartment sink. chlorine 0ppm Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. At front counter. Corrected On Site.
- Observed personal care item stored with food or single service items. In cupboard on shelf with teabags and filters. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in sanitzer bucket at 300ppm Corrected On Site.
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12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 45-39-2 Portable fire extinguisher 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. Too high
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4/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 45 reach in cooler. Corrected On Site. smaller containers
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 comp sink. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cut green peppers. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees. Cookline
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4/12/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Rice on prep table.
- Critical. Working containers of food removed from original container not identified by common name. Bulk flour
- Critical. Observed soil buildup inside ice bin. Front counter.
- Critical. Portable fire extinguisher 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. Too high
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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2/4/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/19/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. PUT ON Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80 degrees
- Critical. Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. drink on prep table Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. QUAT
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. CHLORINE
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed the presence of insects, rodents, or other pests. ANTS
- Critical. Observed unlabeled spray bottle. Repeat Violation.
- Critical. Portable fire extinguisher 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. on floor
- 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. HAS TWO EMPLOYEES NOT CERTIFIED -WAITING ON CHINESE BOOKS
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7/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 41B-11-1 Unlabeled toxic container does not bear the manufacturer's label./ sanitizer.
- Violation: 42-03-1 Wet mop not hung to dry.
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7/17/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/29/2009 | Routine - Food | Warning Issued |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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