- Basic - Bowl or other container with no handle used to dispense food. Observed a to go soup container in the flour in the back of the kitchen .
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Observed cell phone above the prep area on the main kitchen line. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Observed slime/ mold like substance on the gaskets in the RIC to the right of the steam table.
- Basic - Stored food not covered in walk-in cooler. Observed rice in the walk in cooler uncovered .
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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11/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor. Observed cases of fruit cocktail on the floor in dry storage area. **Repeat Violation**
- High Priority - Dented/rusted cans present. Observed dented cans in the dry storage area, had operator move to office to be returned for credit as a form of corrective action.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw beef over tortillas in the walk in cooler. **Repeat Violation**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
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08/05/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed tubs of soy sauce on the floor in the walk in .
- Basic - Food stored on floor. Observed rice on the floor in the dry storage area.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife between walk in coolers on the main kitchen line. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw chicken in standing water in the prep sink in the back of the kitchen. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken over chili in the walk in. **Corrected On-Site**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed fan in walk in cooler dusty.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed Raw eggs over lettuce **Corrected On-Site**
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4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed a to go soup cup in flour barrel in back of kitchen. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Observed a glass of water on slicer in back of kitchen .
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in a water pitcher by main stove in kitchen area.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on cutting boards in main kitchen. **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Food stored in thank you bags in walk in freezer
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cooked chicken and raw broccoli **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By bus door
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9/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Cookline. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef on speed rack. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in sink. **Corrected On-Site**
- Intermediate - Accumulation of pink mold-like substance in the interior of the ice machine.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. observed reachin cooler next to hot hold table with ambient air temperature at 50 degrees f. This violation must be corrected by : 09-14-2012 .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. observed rice made at 11am at 86 degrees f in reachin cooler half an hour later rice still at 86 degrees f. This violation must be corrected by : 09-14-2012 .
- Critical - Observed buildup of slime like substance in the interior of ice machine.
- Critical - Observed dented/rusted cans. observed cans dented along seam not segregated in dry storage.
- Observed ice scoop with handle in contact with ice. server station ice bin
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. observed raw chicken and raw beef stored above vegetables in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed cooked pork at 49 degrees f and raw hard shelled eggs at 50 degrees f in reachin cooler with ambient air temperature at 50 degrees f. observed raw shrimp at 47 degrees f in reachin cooler with ambient air temperature at 38 degrees f.
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9/13/2012 | Routine - Food | Warning Issued |
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw scallops stored above lettuce and cabbage.
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5/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. spread sheet no longer accepted
- Critical - Food-contact surfaces not cleaned between contact with different raw animal products. from chicken to shrimp
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 110f
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No list of certified food service managers available at the establishment. must have available on site when 4 or more employees working
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. crab rangoon
- Observed build-up of grease on nonfood-contact surface. between equipment
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. sevveral foods wic
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1/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed small reach in cooler with ambient temperature of 53F. On 7/21/2011 call back observed reach in cooler with ambient temperature of 49F. Need to fax repair invoice.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Must manually wash, rinse and sanitize. Machine ran 3 times.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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7/21/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed small reach in cooler with ambient temperature of 53F.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dishmachine at 0ppm. Must manually wash, rinse and sanitize. Machine ran 3 times.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup by slicer, back preparation table.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching mushrooms and peppers with bare hands. Corrected On Site. Employee wearing gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee putting gloves without washing hands first.
- Critical - Observed employee improperly washing hands. Observed employee rinsing hands with just water and then handled clean equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed raw chicken container in contact with cooked noodles container, preparation table by hand sink. Corrected On Site. Items moved to walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken at 50F, cooked shrimps at 50F, small reach in cooler by walk, cook line. Corrected On Site. Items placed on ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed raw beef at 48F, raw chicken at 50F, raw shrimp at 50F, small reach in cooler by wall, cook line. Corrected On Site. Items placed on ice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed noodles at 63F, chicken wings at 99F, on top of preparation table by cook-line. All items cooked an hour ago.
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7/20/2011 | Routine - Food | Warning Issued |
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
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2/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. not using sanitizer
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. max 110f after four runs
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 7 employees
- Critical - Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. pork chicken wic
- Critical - Observed/informed that sulfiting agents are added to fruits/vegetables intended for raw consumption. Corrected On Site.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).pork 1 1/2 lbs
- Wash solution not clean. well encrusted
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2/14/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures. wrong type must have 0 to 220f paramter
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12/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Violation: 29-07-1 Plumbing system improperly repaired. hot and cold cross plumbed
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. rear
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation 7 persons working. must have cfm on site 4 or more persons working
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10/11/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. slaw duck shrimp
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upright cooler by dw unit
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. shrimp
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. crab over ready to eat pineapple
- Critical. Observed food stored on floor. walkin
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. waitress w/ salad items
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands. for 3 seconds no soap or drying
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces not cleaned after being contaminationed. prepped rice then veggies no wipe down
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons front line
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Plumbing system improperly repaired. hot and cold cross plumbed
- Critical. Observed handwash sink used for purposes other than handwashing. food prep
- Critical. Outer openings not protected with self-closing doors. rear
- Critical. Observed container of medicine improperly stored. cough syrup by nuts Corrected On Site.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation 7 persons working.
- Critical. No professional hygiene and/or foodborne illness training provided. 4 employees
- Critical. Employees not informed of acceptable sanitary practices. temps and temperature maintainance
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10/6/2010 | Routine - Food | Warning Issued |
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. esp 6 top
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5/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold after thawing when pre and post thawing refrigeration time exceeds 7 days. Food may not be served. ch fried rice not daily
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw over rte chicken Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. shrimp wic
- Critical. Observed employees using same utensil to handle raw and cooked product. Corrected On Site.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. particularly stem
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee improperly washing hands. must be for full 20 seconds and w/ soap Corrected On Site.
- Rinse solution not clean. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 110 3 runs Repeat Violation.
- Critical. Food-contact surfaces not cleaned after being contaminationed. delivery placed on prep table not cleaned afterwards
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products.
- Observed build-up of grease on nonfood-contact surface. pipes
- Observed residue build-up on nonfood-contact surface. well dishwash machine
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed non-bagged garbage in dumpster. especially unrinsed food cans
- Observed grease accumulated under cooking equipment. esp 6 top
- Critical. Observed flammable material stored around water heater. For reporting purposes only. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical. Employees not informed of acceptable sanitary practices. proper handwash better use of datemarking
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5/14/2010 | Routine - Food | Warning Issued |
- Violation: 13-02-1 Observed employee with ineffective hair restraint.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood
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2/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice walkin
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed uncovered food in holding unit/dry storage area. wic
- Observed ice scoop with handle in contact with ice. wait station
- Observed employee with ineffective hair restraint.
- Rinse solution not clean.
- Critical. Observed hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.114
- Observed build-up of grease on nonfood-contact surface. hood
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2/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Critical. Observed uncovered food in holding unit/dry storage area. cabbage other vegetables walkin
- Observed employee with ineffective hair restraint. 3 cooks
- Rinse solution not clean. well
- Critical. Exposed, unused utensils not removed when a consumer is seated.
- Critical. Hot water not provided/shut off at employee hand wash sink. mopsink
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed dusty ceiling tiles and/or air conditioning vent covers. over prep area
- Critical. Observed container of medicine improperly stored. Corrected On Site.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. left kitchen
- No copy of latest inspection report.
- Critical. No list of certified food service managers available at the establishment.
- Critical. Observed person in charge allowing entry of outside personnel into food service areas who do not comply with the Food Code. Corrected On Site.
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8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/24/2008 | Routine - Food | Warning Issued |
| No report available. | 7/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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