- Basic - Attached equipment soiled with accumulated grease.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in holding unit not covered.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.corrective action taken . Put in WALKIN cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored in holding unit not covered.
- Basic - Hood soiled with accumulated grease.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- 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 walk-in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action taken by operator. Put eggs in WIC.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap 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. Operator states he warns to use time TPHC FOR SHRIMP AND CHICKEN
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.rice WIC
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Used 3 compartment sink no clean and sanitized to pour cooked chicken (RTE) to cool.
- Basic - Food stored in dry storage area not covered. Suga, flour containers.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in walk-in cooler. Soy sauce.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodles 78°f.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee doing dumplings bare handed (cooked stuffing).
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry to be cooked at 67°f.
- Intermediate - Food preparation sink has soil/old food residue. Before using it for cooling process.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. WALK IN COOLER SHELVES.
- Intermediate - No soap 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. No time marking for TCS / RTE FOODS AT ROOM TEMPERATURE : noodles , egg rolls 78°f .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg roll container prepared 2 days ago no label.
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10/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Flour/Rice/Sugar
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Food stored on floor. Bucket of Duck sauce **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by steam table **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Pork in Walkin cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp and Pork **Corrected On-Site**
- Basic - Storage of tools on shelf above or with food. Screwdriver by microwave.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Using cardboard boxes to store noodles and chips
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Chicken and Pork **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the ice scoop inside ice bin.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Breading flour container.
- Intermediate - Meat grinder/saw soiled with old food debris.
- 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. Walkin cooler **Repeat Violation**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2012 | Routine - Food | Call Back - Complied |
- Faucet/handle broken at plumbing fixture.Kitchen handsink and kitchen prep sink. This violation must be corrected by : 10/17/2012.
- Critical - Hot water not provided/shut off at employee hand wash sink.Kitchen handsink. This violation must be corrected by : 10/17/2012.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris.Ceiling panel by walkin cooler.
- Critical - Observed cloth used as a food-contact surface.Butterfly shrimp wrapped in linen napkin in walkin cooler.
- Critical - Observed container of medicine improperly stored.
- Critical - Observed empolyee wash hands with no hot water.Kitchen handsink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor.Walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Walkin cooler.
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10/16/2012 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination.Water containers in dining room.
- Critical - First aid supplies improperly stored.Peroxide and Alcohol bottle kitchen area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Observed a gas appliance without proper venting. For reporting purposes only.Water Heater outside by backdoor.
- Observed a nonfood-grade basting brush used in food.On the stove.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Upright reach in cooler.Corrected On Site.
- Observed storage of maintenance tools in areas that may result in cross-contamination.Screwdrivers in kitchen area.
- Critical - Observed toxic item stored in food preparation area.Can of Raid and Bottle of WD40.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site. Repeat Violation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.Chicken on prep table. Egg rolls stored in walk-in cooler. Repeat Violation.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed food stored on floor.Oil.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Knives in magnetic strip.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.K System in kitchen.
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2/20/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times.Kitchen Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed a gas appliance without proper venting. For reporting purposes only.Water Heater.
- Critical - Observed cloth used as a food-contact surface.By fryers to absorb grease from fried egg rolls.
- Critical - Observed cloth used as a food-contact surface.Linen napkins covering shrimp in walk in cooler. Repeat Violation.
- Observed employee with no hair restraint.Cooks
- Critical - Observed food stored on floor.Kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.Rice and Flour.
- Observed nonfood-grade containers used for food storage.Grocery bags storing chicken in box freezer.
- Critical - Observed packaged food not labeled as specified by law.Food package labeled in chinese.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Identity of food or food product misrepresented.Crab
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.Knives in use.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed cloth used as a food-contact surface.Linen napkins covering food in walk-in and Reach-in coolers. Repeat Violation. Repeat Violation.
- Critical - Observed container of medicine improperly stored.Meds stored with food in reach-in cooler.
- Critical - Observed employee improperly washing hands.
- Critical - Observed food stored on floor.Oil in the kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed nonfood-grade containers used for food storage.Grocery bags in walk-in cooler and freezer. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.Broom in kitchen prep area.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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3/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Noodles & Spices
- Critical. Observed food stored on floor. Repeat Violation.
- Critical. Observed food contaminated by unsanitized equipment.Stirring soup dirty strainer handle. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.Chicken,Rice,Fried Wontons.Walk-in cooler/Reach-in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Rice/flour. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage.Grocery bags walk-in cooler/box freezer.
- Observed nonfood-grade equipment used to mix flour/drygoods.Drill attachment as a mixer.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times.Kitchen Repeat Violation.
- Critical. Observed rodent activity as evidenced by rodent droppings found.Dry dropping found under shelves drygoods area.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Critical. Exit signs not properly illuminated. For reporting purposes only.Front/back door. Repeat Violation.
- Critical. Observed a gas appliance without proper venting. For reporting purposes only. Repeat Violation.
- Critical. Establishment operating without a current Hotel and Restaurant license. Repeat Violation.
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10/21/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed ice scoop with handle in contact with ice.
- Observed cutting board grooved/pitted and no longer cleanable.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.2 comp. sink by walkin
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.knifes between equipment
- Critical. Handwash sink not accessible for employee use at all times.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Wet mop not hung to dry. Corrected On Site.
- Critical. Exit signs not properly illuminated. For reporting purposes only.
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10/20/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/22/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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9/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identifica of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical. (C) Except as specified in Paragraph (D) of this section, if used with POTENTIALLY HAZARDOUS FOOD, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. (D) Surfaces of utensils and equipment contacting potentially hazardous food may be cleaned less frequently than every 4 hours if: (1) In storage, containers of potentially hazardous food and their contents are maintained at temperatures specified under Chapter 3 and the containers are cleaned when they are empty; (2) Utensils and equipment are used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and: (a) The utensils and equipment are cleaned at the frequency in the following chart [temperature/cleaning frequency] that corresponds to the temperature: [at 41 degrees Fahrenheit or less - 24 hours; greater than 41 degrees Fahrenheit to 45 degrees Fahrenheit - 20 hours; greater than 45 degrees Fahrenheit to 50 degrees Fahrenheit - 16 hours; greater than 50 degrees Fahrenheit to 55 degrees Fahrenheit - 10 hours] (b) The cleaning frequency based on the ambient temperature of the refrigerated room or areas is documented in the food establishment. (3) Containers in serving situations such as salad bars, delis, and cafeteria lines hold ready-to-eat potentially hazardous food that is maintained at the temperatures specified under Chapter 3, are intermittently combined with additional supplies of the same food that is at the required temperature, and the containers are cleaned at least every 24 hours; (4) Temperature measuring devices are maintained in contact with food, such as when left in a container of deli food or in a roast, held at temperatures specified under Chapter 3; (5) Equipment is used for storage of packaged or unpackaged food such as a reach-in refrigerator and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues; (6) The cleaning schedule is approved based on consideration of: (a) Characteristics of the equipment and its use, (b) The type of food involved, (c) The amount of food residue accumulation, and (d) The temperature at which the food is maintained during the operation and the potential for the rapid and progressive multiplication of pathogenic or toxigenic microorganisms that are capable of causing foodborne disease; or (7) In-use utensils are intermittently stored in a container of water in which the water is maintained at 135 degrees Fahrenheit or more and the utensils and container are cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Critical. Any license issued by the division shall be conspicuously displayed in the office or lobby of the licensed establishment. Public food service establishments which offer catering services shall display their license number on all advertising for catering services. The current license from the division shall be conspicuously displayed in the office or lobby of the licensed establishment. If no office or lobby is present on the premises of the licensed establishment, the license must be readily available for inspection upon request. The division shall issue a license, which is BPR form 21-022, PUBLIC LODGING AND FOOD SERVICE LICENSE, incorporated herein by reference to each public food service establishment which has satisfied the requirements of Chapter 509, FS, and this chapter upon initial licensing and annual renewal. In addition to the license, the division shall issue a license decal, which is BPR form 21-023, LICENSE DECAL, incorporated herein by reference to each mobile food dispensing vehicle, theme park food cart and vending machine which must be prominently displayed and affixed to the vehicle, cart or machine.
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7/7/2009 | Routine - Food | Warning Issued |
| No report available. | 1/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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