- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reuse of single-use articles.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 129 F, soup 130 F Operator increased temperature to reheat
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Ceiling in disrepair.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- 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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6/10/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling in disrepair.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Employee not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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3/10/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling in disrepair.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- 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 - Employee not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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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1/9/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling in disrepair.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair.
- Basic - Food placed in soiled container/equipment.
- Basic - Food stored in a location that is exposed to splash/dust. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce.
- Basic - High Priority - Dead roaches on premises. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Food stored in a location that is exposed to splash/dust.
- Basic - Food stored in a prohibited area.
- Basic - Food stored on floor.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soil residue build-up on nonfood-contact surface.
- High Priority - Employee washed hands with cold water.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed rodent activity as evidenced by rodent droppings found. DRIED Corrected On Site.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - Observed dead roaches on premises. under neath kitchen 1 dead roach Corrected On Site.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Observed food debris accumulated on walk in freezer floor.
- Critical - Observed food stored on floor. soy sauce bucket Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. walk-in coolers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp inside walk in cooler
- Critical - Observed soiled reach-in cooler gaskets. reach in cooler Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. shrimp
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. rice at 78 F
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 78 F kept next to grill.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs, egg roll Repeat Violation.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. detergent
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Observed build-up of mold-like substance on surface of nonfood-contact surface.walk-in cooler door
- Observed employee with no hair restraint.
- 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.inside corn starch
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.egg roll
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. sauce
- Observed unnecessary items on the premise. inside bathroom
- Critical - Vacuum breaker mising at hose bibb.at mop sink
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Observed reuse of single-service articles.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs at 90 degrees
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.Inside walk-in freezer
- Observed ripped/worn cardboard used as shelf cover and to cover food product .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the walk-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cookline equipment
- Observed gaskets with slimy/mold-like build-up.Wa-in cooler
- Observed take-home food container refilled with potentially hazardous food.
- Observed reuse of single-service articles.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Observed bathroom facility not clean.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Old cooking oil container not on proper pad.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated under cooking equipment.
- Observed grease accumulated on kitchen floor.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Light not functioning.Inside walk-in cooler
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. WALK_IN FREEZER
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BUS PAN CONTAINING RICE AT 55F IN KITCHEN
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK_IN FREEZER
- Critical. Observed cloth gloves contacting ready-to-eat food. Corrected On Site.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. SAUCE BRUSH
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. UTENSILS LEFT OVERNIGHT WITHOUT WASHING Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. COOKLINE FAUCETS
- Observed build-up of mold-like substance on surface of nonfood-contact surface. WALK_IN COOLER PLASTIC TORN DRAPES
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK KNOBS
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
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2/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food offered in a way that misleads/misinforms the consumer. CRAB RANGOON ON MENU, USING IMITATION CRAB. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. CHICKEN Corrected On Site.
- Critical. Observed newspaper used as a food-contact surface. 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.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. CRASH CART (COOKLINE CART WITH CONDIMENTS)
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STANDING OVEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. STEAM TABLE
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7/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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