- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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6/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor.
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. SHELVES
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. COOK SLICING VEGETABLES WITH BARE HANDS
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.HOOD FILTERS
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE LADDLE
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.RIBS THAWING ROOM TEMPERATURE
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.BAR AREA
- High Priority - Raw animal food stored over ready-to-eat food.RAW CHICKEN OVER VEGES. WIC
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.SCRUBBIE IN HANDSINK. COOKSLINE
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.dishmachine area
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.BAR HANDSINK
- Intermediate - Packaged food not labeled as specified by law.
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.FLOUR BIN. PLATE. MSG CUP NO HANDLE
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.COOKS LINE
- Basic - Food stored on floor.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.THERMOMETER BROKEN. FRONT SUSHI CASE
- Basic - No handwashing sign provided at a hand sink used by food employees.KITCHEN FRONT COUNTER. DISHWASHER AREA
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. LINE PREP COOK
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.PREPARED ON SITE GARLIC AND OIL, TEMPURA BATTER, CORNSTARCH RECONSTITUTED WITH WATER. DISCARDED BY CHEF. WILL DO ITEMS TIME IN LIEU OF TEMPERATURE IN THE FUTURE
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.LESS THAN 1 hour. Corrected
- Intermediate - Handwash sink used for purposes other than handwashing.SCRUBBIE IN HANDWASH SINK. KITCHEN
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.KITCHEN HANDWAS
- 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.
- Intermediate - No soap provided at handwash sink.KITCHEN AND DISHWASHER STATION HANDWASH
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.WIC. COOKED VEGETABLES. RTE TCS FOODS
- Intermediate - Spray bottle containing toxic substance not labeled.CLEANER SPRAY BOTTLE
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6/14/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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