- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed on exterior of flour, cornstarch, etc. containers on dry storage shelf in back. Observed soiled shelves above 3 compartment sink where clean dishes are stored.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bulk bags of cabbage stored directly on floor of walk-in cooler.
- Basic - Equipment and utensils not properly air-dried - wet nesting.observed metal colanders stacked wet on shelf over 3 compartment sink.
- Basic - Food debris accumulated on kitchen floor. Observed under oven/range.
- Basic - Hood soiled with accumulated grease. Observed accumulated grease drips on hood system below filters.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle in water at 79°F. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient thermometers needed in both household style refrigerators in kitchen. Observed cooked noodles, cooked meat and uncooked meat held within units.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed sign missing in men's restroom. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw beef stored over cabbage in walk-in cooler. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Observed on the lower half of the wall to the left of the dish machine.
- Basic - Wall soiled with accumulated food debris. Observed throughout kitchen.
- Basic - Wall soiled with accumulated grease. Observed at cook line behind fryers.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Observed cooked cabbage on buffet line at 134°F.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Observed containers of cut cabbage held at cook line at room temperature. Observed cabbage at 72°F.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed marinated uncooked chicken on table near walk-in cooler at 60°F.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs held at cook line shelf at room temperature with ambient air at 70°F. Observed accumulated moisture on eggs.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed along ice guard within interior of ice machine.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed on ice chute at drink machine.
- 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. Observed training for some staff members expired in 2012 and 2013.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Observed on sides of fryer.
- Basic - Ceiling tile in disrepair. Observed portion of ceiling tile missing over hood at the left side.
- Basic - Floor soiled/has accumulation of debris. Observed at corner near handwash sink in kitchen and behind order finishing area near cold hold prep unit.
- Basic - Grease accumulated under cooking equipment. Observed beneath cookline.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in either white refrigerator located within the kitchen. Observed cooked and raw meat stored within refrigerators.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed in men's restroom used by employees. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw chicken and shrimp stored over produce in walk-in cooler.
- Basic - Shelf under preparation table soiled with food debris. Observed at table to the left of cookline and at table where rice cooker is located.
- Basic - Soil residue build-up on nonfood-contact surface. Observed on exterior of ice chute at drink machine at server station.
- Basic - Wall soiled with accumulated food debris. Observed at kitchen side entry door near fire extinguisher and white refrigerator.
- Basic - Working containers of food removed from original container not identified by common name. Observed containers of cornstarch, sugar and MSG removed from original containers with no English labeling on containers. Observed containers in dry storage area.
- 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. Observed kitchen employee touching quesadilla with bare hands, no gloves when cutting it to plate for a to-go order. Observed item not cooked any further and placed in styrofoam box. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the following items on kitchen counters during peak service, and out about 30 minutes according to staff: shell eggs 61°F diced cooked pork 55° cooked noodles 47° chicken skewers 49° egg rolls 54° wings 49° fried chicken 54°. Staff stated that items are returned to coolers after peak.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed cooked/fried chicken in walk-in cooler prepared 2 days prior per staff with no date mark.
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. Observed under fryers and cookline.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed ambient air thermometers needed in both household type refrigerators located in kitchen.
- Basic - Raw animal food not properly separated from unwashed produce. Observed container of raw chicken wings in walk-in cooler located next to and touching bags of bulk cabbage heads.
- Basic - Stored food not covered in chest freezer. Observed various cuts of chicken uncovered on metal sheet pans in chest freezers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw held at 53°F and sushi containing krab stick and rice at 60°F on cold buffet, but out less than 4 hours. Manager was going to refresh the ice on the cold buffet.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Observed cooked noodles and chicken skewers cooling in walk-in cooler and placed there about 30-60 minutes prior to inspection per staff. Observed containers wrapped with plastic wrap and skewers at 57° and noodles at 68°. At end of inspection, observed skewers at 56° and noodles at 67°F.
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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. Observed in bag of uncooked rice in kitchen and in closed container of granulated sugar in dry storage area. Owner removed. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw chicken stored over produce in walk-in cooler. Owner said they would rearrange items in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Observed sweet and sour chicken at 125 and chicken sticks at 100° on the hot buffet. Owner said items were about to be discarded.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Observed shrimp and sesame chicken cooling in walk-in cooler and wrapped in plastic. Owner peeled back corner to vent and help facilitate cooling process.
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of chicken stored on floor of kitchen, to be prepared.
- Basic - Soiled reach-in freezer gaskets. Chest freezer on end of cook line.
- Basic - Stored food not covered in walk-in cooler. Marinated chicken, and egg rolls uncovered in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken, raw pork stored over potatoes and cabbage.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions. **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice.
- 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. Flour and starch
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken on line at45?
- Critical - Observed potentially hazardous food thawed in standing water. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Ice at wait station and chicken in freezer.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical - Working containers of food removed from original container not identified by common name. Flour,starch and various other items.
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2012 | Routine - Food | Call Back - Complied |
- Critical - OBSERVED ESTABLISHMENT OPERATING WITHOUT A LICENSE FROM THE DIVISION. THIS VIOLATION MUST BE CORRECTED BY 5/12/12
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3/12/2012 | Routine - Food | Warning Issued |
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