- No Violations Were Observed
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed the use of plastic take-out containers for dispensing raw rice and sauces. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not set up at all when used for cleaning. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not being used on prep tables. **Warning**
- Basic - Working container of food not labeled in English. MSG in the dry storage area. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed none being used. **Warning**
- 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. Sushi rice **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jianrui Qiu expired on 2/11/14 **Warning**
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07/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Observed the use of plastic take-out containers for dispensing raw rice and sauces. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not set up at all when used for cleaning. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit next to a rice cooker. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. BBQ oven in the prep area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not being used on prep tables. **Warning**
- Basic - Working container of food not labeled in English. MSG in the dry storage area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed none being used. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed 2 kitchen employees do this. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- 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. Sushi rice **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Jianrui Qiu expired on 2/11/14 **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plastic take out containers used for seasonings and rice.
- Basic - Buildup of food debris/soil residue on equipment door handles. Cooks line.
- Basic - Ceiling tile in disrepair. Above the soda cooler.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw pork, placed in the walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Placed in walk-in cooler. **Corrected On-Site**
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice left out in the kitchen.placed in the walk-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meats over egg rolls
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Top part of the Bain Marie cooler
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Cooks line Bain Marie cooler.Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.
- Basic - Hood soiled with accumulated grease.
- Basic - Working containers of food removed from original container not identified by common name. Salt and MSG **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork, noodles, raw beef .
- 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 shrimp. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked pork , cooked noodles.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Only using day dots without actual date items are made.
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In seasoning container. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By the rice cooker. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cooked pork **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cooks's line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs **Corrected On-Site**
- High Priority - Raw animal food stored in rear portion of make table over ready-to-eat food in front portion of make table y raw shrimp stored behind cooked noodles in the flip top reachin cooler on the cook's line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken behind raw beef in the flip-top reachin cooler on the ook's line. **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 shrimp **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork and shrimp in the walk-in freezer.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed ceiling in disrepair. water
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over vegetables Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board deeply stained
- Observed grease accumulated under cooking equipment.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
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1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters
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10/27/2011 | Routine - Food | Call Back - Complied |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice, sugar containers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelf wher clean equipment stored above 3 compartment sink
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. oil containers 5 gallon
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over ready to eat items reach in cooler tall cooler inn front of stove
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. coorler in front of stove
- Critical - Observed torn packages/bags of food exposing the contents to contamination. rice bag Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. serving sushi
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7/19/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no daye marking in walkin cooler Repeat Violation.
- Critical. Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. observed raw shell eggs over sauces in walkin cooler
- Violation: 13-03-1 Observed employee with no hair restraint. observed employee making wontons without hair restaint
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.observed on hood filters
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
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1/5/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed no daye marking in walkin cooler Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed pork at 48 degrees at reachin cooler on prep line , chicken at 48 degrees in reach in cooler on cookline Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. observed sauce on steam table at 90 degrees, operator reheat to 165 for hot holding Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site. observed operator not using reachin cooler until its fixed.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. observed raw shell eggs over sauces in walkin cooler
- Observed employee with no hair restraint. observed employee making wontons without hair restaint
- Observed nonfood-grade containers used for food storage.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.observed on hood filters
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Vacuum breaker mising at hose bibb.
- 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. Observed expired food training This violation must be corrected by : 12-28-10.
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10/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs at cook'sline.
- Critical. Observed uncovered food in holding unit/dry storage area.w;9
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.hood
- Observed residue build-up on nonfood-contact surface.shelves at storage areas\.
- Critical. Vacuum breaker mising at hose bibb.canwiash
- Observed inside/outside of grease container not clean.
- Observed attached equipment soiled with accumulated grease.hoodfilters .
- Critical. Exit signs not properly illuminated. For reporting purposes only.rear
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.cereal
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed scoop with handle in contact with flour.
- Equipment or utensils not designed or constructed in a durable manner.cardboard on w/cooler shelf.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface.hood
- Critical. Observed waste water at rear on ground of establishment.
- Critical. Vacuum breaker mising at hose bibb. rear outside .
- Observed attached equipment soiled with accumulated grease.hoodfilters
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Battered shrimp & chicken in walkin freezer.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken for sweet & sour, egg rolls, battered shrimp, pork, all in walkin cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Various sauces in soy sauce buckets in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. Food storage bins in kitchen Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oyster & hoisin sauces at 72 degrees in kitchen Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over produce and raw chicken over sauces in walkin cooler Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. Raw chicken above cooked eggrolls in reachin cooler in kitchen .
- Critical. Observed food stored on floor. ribs Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. ribs, shrimp, noodles , all in kitchen .
- Critical. Observed uncovered food in holding unit/dry storage area. Various foods in walkin cooler. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Various sauces in walkin cooler. 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. flour & cornstarch Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cook's line.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. bainmarie reachin cooler on cook's line.
- Observed build-up of grease on nonfood-contact surface. sides of fryers Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. reachin coolers on cook's line.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed leaking pipe at plumbing fixture at handsink in kitchen. Repeat Violation.
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Observed grease accumulated under cooking equipment, under fryers.
- Ceiling tile missing. Kitchen
- Wet mop not hung to dry.
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1/27/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.cereal
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.seen at room temp.
- Critical. Observed food stored on floor.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.fryers
- Observed build-up of grease on nonfood-contact surface.hood.
- Observed build-up of grease on nonfood-contact surface.stove
- Unwrapped single-service utensils not presented so that only the handles are touched.opposite directions.
- Critical. Vacuum breaker mising at hose bibb.canwash outside.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed food debris accumulated on kitchen floor.w/cooler .
- Observed attached equipment soiled with accumulated grease.hoodfilters .
- Critical. Exit signs not properly illuminated. For reporting purposes only.rear door
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9/24/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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