- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 69 left on top of the prep reach in cooler. Provided time as a public health control form for compliance via email. Corrective action taken. The cabbage was moved into the reach in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. The black rice was not dated when held in the storage reach in cooler
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was scratching her nose and proceeded to grab a serving spoon without washing he hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 44 bamboo (c) 44 both in the prep reach in cooler on the cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Black rice 4 packs undated
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By the employee cutting the vegetables
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 70
- Basic - Paper towel used as liner for food container. In multiple vegetable containers **Corrected On-Site**
- 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. Cutting vegetables x2 employees in the prep area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 52 in a bucket at the cook line
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched glasses twice and failed to remove soiled gloves
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice 110. Peanut sauce 110. Both left out in the prep area
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
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3/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. White paper in contact with washed cut vegetables in the reach in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After eating the two employees went to the cook line to handle food items without washing hands to break the contamination cycle **Corrected On-Site**
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. Duct tape in use to repair the food processor. Discard the cover to the food processor as the use of duct tape is not authorize. Duct tape used on the handle to the reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 60, flour 70, tofu 68 in the prep area. Beef 48 in the reach in cooler on the cook line. The facility has TPHC form however is has not been filled out.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. The chlorine bucket was too toxic as it bleached the strip **Corrected On-Site**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). See temperatures exceeding 47 f degrees within violation 03A
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated 2010
- Critical - Working containers of food removed from original container not identified by common name. Sugar container
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. owner operator. Called National Restaurant Association she passed her test on 4.16.12 Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Photo copies in use
- Critical - Observed food being cooled by nonapproved method. Chicken covered whilee cooling in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts 75, corn starch 78, noodles 58, tofu 70 f degrees left out on the cookline. provided DBPR hr form
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4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. PIC unaware of big five
- No copy of latest inspection report. older inspection available however the last inspection is not available
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation, 8 employees present during inspection. cooks, dish washer, servers, etc
- Critical - No thermometer provided to measure temperature of food product. 0 220 f degrees or intended range
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table by rear door
- Critical - Observed food being cooled by nonapproved method. corn starch 48 f degrees, left out at room temperature for ambient cooling. corrective action taken added ice and water and placed container in ice bath
- Observed residue build-up on nonfood-contact surface. dish machine racks soiled
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. dumpling and spring rolls not dated ade previous day. in the storage reach in cooler (glass)
- Critical - Vacuum breaker mising at hose bibb. outside bibb by rear door and bibb over the three compartment sink
- Critical - Working containers of food removed from original container not identified by common name. msg in pealed garlic container
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10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Front counter reach in cooler.
- Critical - No handwashing sign provided at a handsink used by food employees. Hws at cook line.
- Critical - No handwashing sign provided at a handsink used by food employees. Hws next to reach in coolers.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water at 55 degrees farenheit at cook line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk cold holding at 50 degrees farenheit in front Counter reach in cooler.
- Critical - Vacuum breaker mising at hose bibb. At Connection next to walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. bamboo shoots dented stored on shelve Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Curry sauce stored in reach in cooler.
- Critical. Working containers of food removed from original container not identified by common name. beef stew, soy sauce and oyster sauce
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noddles 49 degrees F. Observed left out at room temperature recommend ice bath. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Observed tomatoes and broccoli stored inside walk in cooler. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee working on main cooks line.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic bowl stored inside sugar and flour
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for rice in kitchen
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottles water in kitchen
- Observed employee with no hair restraint. Observed dishmachine employee washing dishes.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine. Observed interior edge panel
- Critical. Observed handwash sink used for purposes other than handwashing. Observed employee rinse bowl from rice
- Critical. Observed unlabeled spray bottle. Observed purple liquid inside spray bottle located in dishmachine area. Corrected On Site.
- Observed no child labor law poster.
- 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 Food handling training expired 9/1/10 owner provided proof of books from Florida restaurant lodging association, will complete training with all employee 12/17/2010, will notify my office.
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12/7/2010 | 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. sauces & gravy's not date labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs on counter Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw fish over gravu ric Corrected On Site.
- Critical. Observed food stored on floor. mango in wic Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. for draining cook food
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in all dry bulk
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. drinks open on shelving of food
- Observed nonfood-grade containers used for food storage. all dry bulk
- Critical. Observed handwash sink used for purposes other than handwashing. wash dishes @ hws
- Critical. Hand wash sink lacking proper hand drying provisions. @ cook line hws Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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2/8/2010 | 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. curry sauce & peanut sauces on countee
- Critical. Observed packaged food not labeled as specified by law. sauces on counter
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles in ric @
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp, beef, chicken; @ ri @ grill @ 54-45 degrees;
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. peanut sauce & curry Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. wic outside
- Critical. Observed cloth used as a food-contact surface. fried foods & newspapers on food sholves
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. top to sugar
- Observed dry wiping cloth used for raw animal food stored with cloths used for other purposes. covering food & as a drainage collection for fried foods
- Observed utensils stored in crevices equipment. wood hooldEr
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8/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/6/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/15/2008 | Routine - Food | Call Back - Complied |
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