- Basic - Gaskets/seals on holding unit in poor repair- prep cooler door gasket detached.
- Basic - No copy of latest inspection report available.
- High Priority - Dented can present... sardines. Owner set aside for distributor credit.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.... chicken on stick over wontons.
- Intermediate - Records/documents for required employee training do not contain all of the required information- two certificates missing training dates.
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/13/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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6/16/2014 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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6/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is using ServSafe as their employee training provider. **Warning**
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4/23/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. In chicken and beef in reach in cooler by cookline. **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. Twelve dead roaches by mop sink, nine dead roaches under containers of rice by walk in cooler, greater than twenty-five dead under/behind chest freezer, three dead under dishwashing machine, one dead roach in reach in freezer next to cookline, five dead roach in wait area, six dead roaches in buffet area. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach on reach in freezer by back door, one live roach on bag hanging by walk in cooler, one live roach behind chest freezer, nine live roaches under prep table across from cookline, three live roaches under reach in cooler across from cookline, five live roaches under/on reach in freezer next to cookline, and one live roach in wait area. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is using ServSafe as their employee training provider. **Warning**
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4/22/2014 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. In chicken and beef in reach in cooler by cookline. **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. Twelve dead roaches by mop sink, nine dead roaches under containers of rice by walk in cooler, greater than twenty-five dead under/behind chest freezer, three dead under dishwashing machine, one dead roach in reach in freezer next to cookline, five dead roach in wait area, six dead roaches in buffet area. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach on reach in freezer by back door, one live roach on bag hanging by walk in cooler, one live roach behind chest freezer, nine live roaches under prep table across from cookline, three live roaches under reach in cooler across from cookline, five live roaches under/on reach in freezer next to cookline, and one live roach in wait area. **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is using ServSafe as their employee training provider. **Warning**
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4/22/2014 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. In chicken and beef in reach in cooler by cookline. **Repeat Violation** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet **Repeat Violation** **Warning**
- Basic - Dead roaches on premises. Twelve dead roaches by mop sink, nine dead roaches under containers of rice by walk in cooler, greater than twenty-five dead under/behind chest freezer, three dead under dishwashing machine, one dead roach in reach in freezer next to cookline, five dead roach in wait area, six dead roaches in buffet area. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Scoop in 78 °F water. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked chicken. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach on reach in freezer by back door, one live roach on bag hanging by walk in cooler, one live roach behind chest freezer, nine live roaches under prep table across from cookline, three live roaches under reach in cooler across from cookline, five live roaches under/on reach in freezer next to cookline, and one live roach in wait area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by crash cart. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Garlic in pils prepared on Saturday **Warning**
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is using ServSafe as their employee training provider. **Warning**
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4/21/2014 | Routine - Food | Emergency order recommended |
- Basic - Bowl or other container with no handle used to dispense food... Prep cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner... buffet.
- Basic - Personal socks stored next to canned pineapple... dry storage. **Corrected On-Site**
- High Priority - Elmers glue stored on shelf by canned food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... bean sprouts at room temp. Iced down. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, utensils under preptable cookline, plates on buffet.
- Basic - Ice buildup in chest freezer. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in upright freezer y not all products commercially packaged, chicken over beef.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, 200ppm towels frontline.
- Intermediate - Handwash sink not accessible for employee use at all times, sanitizer bucket in frontline handsink.
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5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in chest freezer.
- Basic - Stored food not covered in walk-in cooler, spring rolls. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, lids in cookline handsink. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser.
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1/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, utensils on cookline.
- Critical - Handwash sink not accessible for employee use at all times, cookline.
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface, covering cabbage in walkin cooler.
- Critical - Observed dented/rusted canscanned pineapple.
- Observed single-service items stored on floor, cups.
- Critical - Working containers of food removed from original container not identified by common name, cornstarch.
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7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm corrected to 50ppm. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, cookline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation. Corrected On Site.
- Observed ceiling soiled with accumulated dust, cookline.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch.
- Critical - Observed interior top of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cut vegetables in walkin cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, cornstarch on crash cart.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in condiment upright cooler frontline. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee scrubbed pan then proceeded to food preparation.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature, pork.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over pizza spring rolls upright freezer next to backdoor.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Utensils not inverted in container.
- Critical - No conspicuously located thermometer in condiment refrigerator frontline.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee came from nonfood area to walkin cooler.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handled soiled dishes to clean dishes.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee scratched face/hair.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Observed personal care item stored with food, purse in utensils container frontline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts at 74 degrees fahrenheit rice at 63 degrees fahrenheit for less than 4 hours.
- Critical - Observed toxic item stored by food, bottles next to sauces, frontline.
- Critical - Observed unlabeled spray bottle, frontline.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0ppm.
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6/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, next to stove.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of soiled material on ice chute.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee handling soiled dishes to clean.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler makeline top soiled with accumulation of food residue. Repeat Violation.
- Observed single-service items stored on floor, cups.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, 10ppm.
- Critical - Working containers of food removed from original container not identified by common name, cornstarch?.
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1/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef in upright freezer.
- Observed a nonfood-grade gloves used for food preparation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm corrected to 50 ppm.. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler makeline top soiled with accumulation of food residue.
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8/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date markedduck in upright freezer.
- Critical. Working containers of food removed from original container not identified by common name, sugar.
- Critical. No conspicuously located thermometer in reachin cooler cookline.
- Critical. Observed raw animal food stored over ready-to-eat food, shrimp over vegtables cookline. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor, melon rice nextnto walkin cooler.
- Critical. Observed encrusted material on can opener. Repeat Violation.
- Critical. Observed buildup of soiled material on ice chute Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, pans under preptable. Repeat Violation.
- Observed single-service items stored on floor, cups in hallway.
- Critical. Handwash sink not accessible for employee use at all times, next to grill cart blocking handsink.
- Critical. Observed handwash sink used for purposes other than handwashing, to go containers dishwashing area. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers, walkin cooler.
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2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/23/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked vegtables in walkin cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beef salad at 75 degrees farienhiet at buffet less than 4 hours.
- Critical. Displayed food not properly protected from contamination, buffet items without lids/sneeze guard.
- Critical. Observed raw animal food(shrimp) stored over ready-to-eat food(vegtables) in reachin cooler cookline.
- Critical. Observed raw animal food stored over ready-to-eat food, raw beef shell eggs over vegtables in walkin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, lettuce. 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, bowl in rice.
- Critical. Observed soiled reach-in cooler gaskets, cookline.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on ice chute.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, pans backroom and frontline.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination, spoons.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, bare hand contact. Corrected On Site.
- 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.
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9/23/2009 | Routine - Food | Warning Issued |
| No report available. | 6/1/2009 | Routine - Food | Inspection Completed - No Further Action |
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