- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Freezer, 4 buckets of food, chicken, pork on floor.
- Basic - Food placed in soiled container/equipment. Sauce in can. On top of wok area. Container soiled. Manager removed container and discarded. **Corrected On-Site**
- Basic - Light not functioning. 4 under hood system.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Coffee station. Front of restaurant.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch in pan, 57°. Manager discarded corn starch. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Inner door.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Full of food debris
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.BOTTLE OF WATER ON PREP TABLES
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored in holding unit not covered.
- Basic - Soil residue build-up on nonfood-contact surface. SOILED CONTAINERS
- Basic - Stored food not covered in walk-in cooler.
- 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. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. BEING BLOCKED BY BUCKET
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SEVERAL ITEMS NOT DATE MARK
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.PREPERATION TABLE SHELVING
- High Priority - Raw animal food stored over ready-to-eat food.RAW CHICKEN OVER COOKED UNCOVERED RICE IN 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. **Repeat Violation**
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2/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.PREPERATION TABLE SHELVING
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture.FAUCET 3 cs
- Basic - Outer openings not protected with self-closing doors.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Working containers of food removed from original container not identified by common name.SUGAR
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. Shark fin fish. From NYC no invoice. No distributor
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.ROASTVPORK STRIPS 82,83°LESS THAN 2 hrs in window. Discarded by manager
- High Priority - Raw animal food stored over ready-to-eat food.RAW CHICKEN OVER COOKED UNCOVERED RICE IN WIC
- High Priority - Stop Sale issued due to food originating from an unapproved source. NO PROOF OF ADVERTISED SHARK FIN SOURCE CASH PAID FROM NYC. NO INVOIVE OR LABEL. RAW FISH PIECE WRAPPED IN PLASTIC WRAP IN FREEZER
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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10/10/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.PREP SHELVING
- Basic - Build-up of grease on nonfood-contact surface.HOOD FILTERS
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.COOKS
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.2DOOR REACHIN
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.BACK DOOR SCREENING TORN
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.BULK
- High Priority - Raw animal food stored over ready-to-eat food.RAW CHICKEN OVER VEGES IN WIC
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.SPRAY CAN KRYLON PAINT. DISHWASH MACHINE SHELF OVER CLEAN
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Nonfood-grade basting brush used in food.
- 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. Only one card for employee food training. 4 employees present
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.COOKED CHICKEN WIC, COOKED EGG ROLL, COOKEDPORK WIC
- Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
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4/8/2013 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment not designed and constructed in a durable manner.PREPERATION TABLE SHELVING RUSTED
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.METAL BANDED BRUSH IN SAUCE
- Critical - ObserveD STAINS ON CUTTING BOARD S
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN FAN GRATE
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.WALKIN SHELVING
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed ceiling in disrepair.STAINS DINING ROOM AND KITCHEN
- Critical - Observed food stored on floor.WALKIN FREEZER
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.FOOD CONTAINERS DOUBLE STACKED VEGES IN WALKIN
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Critical - Observed screen in door torn/in poor repair.BACK DOOR
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
- Observed unnecessary items on the premise.CARDBOARD BOXES NEAR BACK DOOR
- Observed utensils stored in crevices between equipment.KNIFE COOKSLINE
- Critical - Outer openings not protected with self-closing doors.BACK DOORS
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED CHICKEN COOKED RICE AND SEAFOOD
- Critical - Vacuum breaker mising at hose bibb.JANITOR SINK CONNECTED HOSE
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.BULK FOOD CONTAINERS WHITE SUBSTANCES
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of grease on nonfood-contact surface. hood filters .
- Critical - Observed interior of microwave soiled.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm - service call advised . use 3 compartment sink until repaired .
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor. walkin freezer .
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers - walkin cooler .
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food stored on floor. walkin freezer .
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over produce - walkin cooler .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over seafood - walkin cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers - walkin cooler .
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm .
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5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. preping unit at 56-58 degrees F. service call advised . relocate PHF to other cold hold units until repaired .
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5/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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