- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. **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. Egg rolls, sauces, meats **Warning**
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08/28/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.mens
- Basic - Food stored in a prohibited area. Under plumbing at cook line hand wash sink **Repeat Violation**
- Basic - Ice buildup in reach-in freezer. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk rice
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- 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. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 82, cut lettuce 59, beef 52,51, sprouts 76
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauces in 2 door reach in cooler **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over ready to eat foods in reach in freezer **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wd40, off bug spray
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Employee drink **Repeat Violation**
- 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. 2 door reach in
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spring rolls made last week not date marked, cooked rice, cooked beef from yesterday
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08/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored on floor. Spices on floor under cook line hand sink **Warning**
- Basic - Ice buildup in reach-in freezer. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - No soap provided at handwash sink. All **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. **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. Egg rolls, sauces, meats **Warning**
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5/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. **Warning**
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Food stored on floor. Spices on floor under cook line hand sink **Warning**
- Basic - Ice buildup in reach-in freezer. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- 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** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sink. All **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. **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. Egg rolls, sauces, meats **Warning**
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3/20/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and utensils
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice buildup in reach-in freezer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Raw animal food stored above unwashed produce. Raw beef
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Burn spray next to utensils
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Kitchen
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front sink. Towel and spoon in sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.under fryer **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Raw animal food stored above unwashed produce. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- 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. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Corrected On-Site** **Warning**
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding 2 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Handwash sink not accessible for employee use at all times.kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed clean equipment stored on floor. Large pots
- Critical - Observed cloth used as a food-contact surface. Under cutting board
- Critical - Observed container of medicine improperly stored. On cook line next to food
- Observed employee with no hair restraint.
- Critical - Observed food stored in a prohibited area. Spices on floor under sink
- Critical - Observed food stored on floor.spices
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 44 fish, 45 sauce, 45 sauce
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.raw fish over sauces reachin
- Observed residue build-up on grill table
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-35-1 Observed ripped/worn/dirty tin foil used as shelf cover.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. reachins
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. back
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. serve safe
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3/26/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-35-1 Observed ripped/worn/dirty tin foil used as shelf cover.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. reachins
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. back
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. serve safe
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2/24/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. serve safe
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed container of medicine improperly stored. burn spray on cookline
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. oiil
- Observed gaskets with slimy/mold-like build-up. reachins
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over veggies
- Observed ripped/worn/dirty tin foil used as shelf cover.
- Critical - Outer openings not protected with self-closing doors. back
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/19/2011 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. servesafe....no employees over 60days employment
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up. reachin
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauce
- Critical - Outer openings not protected with self-closing doors.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Wiping cloths clean, used properly, stored
- Critical - Cross-contamination, equipment, personnel, storage
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
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2/24/2011 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- In use food dispensing utensils properly stored
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected from insects, rodent proof
- Employee lockers provided and used, clean
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Food management certification valid
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12/20/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal food stored over ready-to-eat food. eggs/produce
- Critical. Observed food stored on floor. oil
- Critical. Observed cloth used as a food-contact surface. lettuce, noodles, produce
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Dollies, pallets, milk racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on charbroiler table
- Observed gaskets with slimy/mold-like build-up. reachin
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. cookline
- Critical. Outer openings not protected with self-closing doors. back
- Critical. Exit signs not properly illuminated. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. fry/charbroiler
- Critical. Employees have not received training related to their assigned duties.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Copy of advisory left at time of inspection. At time of reinspection, no advisory observed.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw cornish hens over vegetables
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw cornish hens stored over sprouts, lettuce, container of raw vegetables.
- Critical. Violation: 08A-28-1 Observed food stored on floor.plastic container of rice
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.rice
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. ice in cooler with no drain
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. both restrooms
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.in rear blocked by garbage can
- Violation: 33-11-1 Missing drain plug at dumpster.
- Violation: 33-16-1 Observed open dumpster lids.
- Violation: 42-03-1 Wet mop not hung to dry. and dirty mop water sitting by back door
- Critical. Violation: 47-06-2 Observed extension cord and gang plugs in use for non-temporary period. For reporting purposes only.
- Critical. Violation: 48-13-2 Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only. Corrected during inspection
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed. displaying license from incorrect address and expired year
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4/15/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Copy of advisory left at time of inspection
- 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. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken on container of vegetables
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw mushrooms stored in container with raw shell clams
- Critical. Observed food stored on floor.box of noodles
- Critical. Observed cloth used as a food-contact surface. cloths covering many foods in reachin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.rice
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons and chopsticks in water
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner. ice in cooler with no drain
- Observed nonfood-grade containers used for food storage.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Hot water not provided/shut off at employee hand wash sink. both restrooms
- Critical. Handwash sink not accessible for employee use at all times.in rear blocked by garbage can
- Critical. Handwashing cleanser lacking at handwashing lavatory.by back door
- Missing drain plug at dumpster.
- Observed open dumpster lids.
- Wet mop not hung to dry. and dirty mop water sitting by back door
- Critical. Observed extension cord and gang plugs in use for non-temporary period. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical. License expired within 30 days after expiration date.
- Critical. Hotel and Restaurant license not properly displayed. displaying license from incorrect address and expired year
- Critical. Manager lacking proof of Food Manager Certification.Henry Nguyen
- Critical. No list of certified food service managers available at the establishment.
- 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
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2/15/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Outer openings not protected with self-closing doors.BACK DOOR
- Wet mop not hung to dry.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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10/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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