- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Food stored in holding unit not covered. / front counter hot holding unit with soups and sweet sour sauce. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / reach in freezer. **Warning**
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10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / a container of raw shrimp and washed onions / **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Food stored in holding unit not covered. / front counter hot holding unit with soups and sweet sour sauce. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. / reach in freezer. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. / front counter / all to go cups and containers / **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. / TCS food ranges from 41F to 45F / noodles 43F, beans sprouts 45F, raw beef 44F, cooked chicken 44F **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. / chicken 131F on prep table 30 minutes per operator / moved to walk in cooler for cooling. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. / rice 129F on prep table 1 hour per operator / moved to walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw pork over sauces / **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. / raw chicken over raw shrimp / **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / TCS food ranges from 41F to 45F. **Warning**
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Dry storage shelf with rust that has pitted the surface. Te in back room. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden Shelves in back room and front counter need to be painted or sealed. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Exterior of chest freezer. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are not filled out. **Warning**
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6/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to scoop food. Onions. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of oil. **Corrected On-Site** **Warning**
- Basic - Dry storage shelf with rust that has pitted the surface. Te in back room. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open employee beverage can stored with pasta in prep cooler. **Corrected On-Site** **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden Shelves in back room and front counter need to be painted or sealed. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Exterior of chest freezer. **Warning**
- Basic - Stored food not covered in walk-in cooler. Cut vegetables, cooked chicken. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Prep cooler. **Warning**
- High Priority - Cut cabbage cold held at greater than 41 degrees Fahrenheit. Left off temperature control a cook line. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken, raw beef, stored over raw shrimp. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep cooler. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates are not filled out. **Warning**
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6/6/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation residue on dish draining racks.
- Basic - Bowl with no handle used to provided food.
- Basic - Containers of food stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Exterior of freezers not clean.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink in mens room needs to be caulked to the wall.
- Basic - No conspicuously located ambient air temperature thermometer in refrigerator at front counter.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. White buckets. **Corrected On-Site**
- High Priority - Cut cabbage cold held at greater than 41 degrees Fahrenheit. corrective action taken: product placed in cooler.
- High Priority - Employee washed hands with no soap.
- Intermediate - Employee washed hands in dish sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee certificates need to be filled out.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dry storage shelves need to be sealed or painted.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Walls in back area soiled with accumulated food debris.
- Basic - Walls in dining area and bathroom hallway soiled with accumulated dust.
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar, salt, etc.
- High Priority - Employee washed hands with no soap.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw shrimp.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in dish sink.
- Intermediate - Nonfood-grade utensil used in food. Garden fork used for rice.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Employee training certificates need to be filled out.
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9/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of residue of dishes on draining racks.
- Basic - Bathroom door not self-closing. Ladies room.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in chest freezer.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall by back door soiled with accumulated grease.
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Raw chicken stored over onions in walk-in cooler. **Corrected On-Site**
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by an unapproved provider. if operator wishes to order FRA's approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. or choose a different program from list of all approved providers available at www.myfloridalicense.com
- Critical - Hand wash sinks in bathrooms lacking proper hand drying provisions. Corrected On Site.
- Observed build-up of grease on hood filters.
- Observed build-up of grease on white refrigerator.
- Critical - Observed buildup of soiled material/rust on racks in the reach-in cooler.
- Critical - Observed dented cans. Soy sauce, corn.
- Critical - Observed shrimp bins stored on walk in cooler floor. Corrected On Site.
- Observed walk in cooler door gasket with slimy/mold-like build-up- also torn and cracked.
- Observed wall soiled with accumulated grease.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of backdoor.
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10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by an unapproved provider. If operator wishes to order FRA's approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. If operator wishes to use a different program a list of all approved providers is available at www.myfloridalicense.com
- Critical - Hand wash sinks in restrooms lacking proper hand drying provisions.
- Critical - Ladies' Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Observed dented cans- bamboo shoots.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on walk in cooler floor. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Rice scoop handle.
- Observed knife stored in crevices between equipment.
- Critical - Observed raw chicken thawed at room temperature.
- Observed shelving and walls where canned goods are stored needs to be repainted or sealed.
- Critical - Observed toxic item improperly stored. Cleanser stored on smoker. Corrected On Site.
- Observed walk-in cooler gasket soiled and torn/in disrepair.
- Observed water damage in ceiling tiles.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap at bottom of back door.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, 72F, held on cookline; less than 1 hour. Product returned to cooler.
- Critical - Observed raw animal foods not properly separated from each other in walk-in cooler. Raw chicken stored over raw shrimp. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Shelving over dishsink.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food containers not labelled. Corrected On Site.
- Critical - Observed employee wash hands with no soap in dish sink.
- Observed nonfood-grade containers used for food storage. Advised to replace with NSF certified containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef, chicken, sprouts, prep area, 46-47F. Advised.
- Critical - Observed toxic item stored by food. Insecticide stored by boxed foods. Corrected On Site.
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7/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked foods in walk-in cooler, eggrolls and chicken, not date marked.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed dented cans. Tomato sauce, baby corn.
- Critical - Observed food employee washing hands in dish sink.
- Observed nonfood-grade containers used for food storage. Advised to replace with NSF certified containers.
- Critical - Observed raw eggs stored over vegetables. Corrected On Site.
- Critical - Observed soil residue on food storage containers.
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2/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Containers of food not labelled.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, chicken in prep unit 45F. Advised.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Chicken held at cookline, 79F. less than 1 hour. Advised.
- Critical. Observed chicken thawed in standing water. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employees handling vegetables with barehands prior to cooking.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Employee washed and rinsed pan then returned to use without sanitizing.
- Observed bowl with no handle used to scoop onions.
- Critical. Observed unlabeled spray bottle.
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10/11/2010 | 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. All ready to eat foods
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Wings temp at 50 degree, fried pork temp at 52 degree Advised
- Critical. Observed food being cooled by nonapproved method. Foods cover during cooling process
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage.
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5/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Single cutting board
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
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10/14/2009 | 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. Some RTE foods missing date dot
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef temp at 55 degree, shrimp temp at 48 degree, raw chickens temp at 52 degree, operator stated product just moved from walk in cooler Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat fried chickens temp at 45 degree, cooked shrimp temp at 47 degree, products inside walk in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at cookline has an ambient temperature of 50 degree This violation must be corrected by : 10/14/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler has an ambient temperature of 58 degree This violation must be corrected by : 10/14/09.
- 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. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Single cutting board
- Observed nonfood-grade containers used for food storage.
- Observed utensils stored in crevices between equipment. Knife at cookline
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10/13/2009 | Routine - Food | Warning Issued |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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