- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of sugar container greasy, sticky with a hair stuck to it, COS. exterior of sugar, flour, rice containers on cookline. Hood Filters. Wire shelving.
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar.
- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture. Under dish machine
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Left cookline cooler
- Basic - No copy of latest inspection report available.
- Basic - Plumbing system in disrepair. Faucet of handsink in dish area sprays water up and onto floor when water is running
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- 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. Putting cooked food into a bowl with her finger. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating, touching face, then cooking without handwashing. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Curry 44-46F, scallops 46F tofu 43F, tofu 49F, small cookline cooler. Out on cookline with no time or temperature control for safety: cut leafy greens, cut cabbage @ 74F, sprouts and rice noodles at 49F. Shell eggs at ambient air temperature 74F. In walk in cooler: rice 46F, curry 48F, brown rice 42F, cooked vegetable 45F, raw chicken 42F. All items in walk in cooler overnight per operator. Items in cookline coolers removed from walk in at the beginning of the day and brought to reach in coolers.
- Intermediate - Encrusted material on can opener blade. Black material.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by racks holding large pots. Dish area
- Intermediate - Handwash sink used for purposes other than handwashing. Used to fill bowl.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Refrigerator 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.
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09/30/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Case/container/bag of food stored on floor in kitchen. Bag in the box
- Basic - Water leaking from faucet/faucet handle. Sprays at base of faucet, handsink in dish area
- Intermediate - Observed Interior of double cooler on cookline contains standing water.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 2/2014
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07/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving, exterior of equipment, cookline. Fan covers, walk in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Case/container/bag of food stored on floor in kitchen. Bag in the box
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Lettuce.
- Basic - Water leaking from faucet/faucet handle. Sprays at base of faucet, handsink in dish area
- High Priority - Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. On cookline. **Corrected On-Site**
- High Priority - Fly swatter with dead fly next to jars of food, clean utensils and can opener on prep table. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over vegetables, double cookline cooler.
- Intermediate - Employee filled water pitcher/cup at handwash sink. Cookline
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Observed Interior of double cooler on cookline contains standing water.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 2/2014
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5/8/2014 | Routine - Food | Warning Issued |
- Basic - Soil residue build-up on nonfood-contact surface.exterior of storage containers on cookline.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline.
- Basic - Wet wiping cloths stored in detergent in dining room.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of cookline freezer soiled with accumulation of food residue/blood.
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11/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Egg flats used to previously store raw eggs reused.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus tubs of chicken
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Set of tongs dropped on ground and picked up by employee and returned to cutting board without washing, rinsing and sanitizing.
- Basic - Soil residue build-up on nonfood-contact surface.exterior of storage containers on cookline.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline.
- Basic - Wet wiping cloths stored in detergent in dining room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 48 on cookline, shell eggs at room temperature and noodles in water at 82 with no time or temperature control for safety. In right cookline cooler, 43 beef 54 shrimp 47 pork 48 cooked beef. Advised to ice all items.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over lettuce.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken out for prep for 2 hours at 74. Moved to cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. Holding a box of food, blocked by chemical container in dish area.
- Intermediate - Interior of cookline freezer soiled with accumulation of food residue/blood.
- 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. Right cookline cooler
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11/26/2013 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut black marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- 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.
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7/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. Cookline
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Upstairs
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots **Corrected On-Site**
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Cookline
- Basic - Cutting board has cut black marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server area **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Food placed in soiled container/equipment. Cut peppers placed in cardboard container used to hold raw chicken **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 82 degree water. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both cookline coolers
- Basic - Plumbing system in disrepair. Faucet removed from handsink in bar.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.chicken. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 52 overnight since 7/16/13 per operator. See stop sale. Shrimp 54, beef 52, chicken 53 for 4 hours. Operator icing products
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At room temperature on cookline
- High Priority - Sprouts and cut cabbage held at greater than 41 degrees Fahrenheit. Held cookline with no time or temperature control. Sprouts at 78
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Bar
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar, dish area
- Intermediate - Interior of reach-in cooler soiled with accumulation of soiled standing water. Cookline
- 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 - 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.
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7/17/2013 | Routine - Food | Warning Issued |
- No hot or cold running water at mop/service sink. **Warning**
- Critical - Observed buildup of slime in the interior of ice machine. **Warning**
- Critical - Observed employee working greater than 60 days with no approved food handler training. **Warning**
- Observed residue build-up on exterior of food storage containers for flour and sugar, cookline. Exterior of oil container, rice area of cookline **Warning**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitizer in solution **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Flour, sugar **Warning**
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12/31/2012 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit. Cookline units **Warning**
- No hot or cold running water at mop/service sink. **Warning**
- Critical - Observed buildup of slime in the interior of ice machine. **Warning**
- Critical - Observed employee working greater than 60 days with no approved food handler training. **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu at 65F, rice starch and water, shell eggs, rice noodles in water, bean sprouts held with no time or temperature control on cookline **Warning**
- Observed residue build-up on exterior of food storage containers for flour and sugar, cookline. Exterior of oil container, rice area of cookline **Warning**
- Critical - Observed rodent activity as evidenced by rodent droppings found. 7 on top of dish machine, 3 on hot water heater next to dish machine, 5-10 on floor under prep sink. In downstairs bar, approximately 30 in cabinet under handsink near hole in wall apparently leading into grease trap. In upstairs sushi area, approximately 50 on counter top, on top of reach in cooler and on floor under counter. Also on counter top, what appears to be 3 small yellowish urine marks. 1 on dry storage shelving upstairs. in closet holding unused food upstairs, extensive chew marks on sesame seed bag, 3 droppings next to air handler an 3 on floor in/around hole leading into wall. **Warning**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitizer in solution **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Flour, sugar **Warning**
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12/28/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- No plan review submitted and mop sink removed, dish water added in dish area, per plans approved 2009.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee working over 60 days with no food safety training
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12/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm cl. **Warning**
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dish area. **Corrected On-Site** **Warning**
- Critical - No conspicuously located thermometer in holding unit. Cookline units **Warning**
- No hot or cold running water at mop/service sink. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In several areas. **Corrected On-Site** **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting green onions for storage, basil **Warning**
- Critical - Observed buildup of slime in the interior of ice machine. **Warning**
- Critical - Observed employee working greater than 60 days with no approved food handler training. **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu at 65F, rice starch and water, shell eggs, rice noodles in water, bean sprouts held with no time or temperature control on cookline **Warning**
- Critical - Observed potentially hazardous food thawed in standing ice water. **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood over over curry sauces. **Corrected On-Site** **Warning**
- Observed residue build-up on exterior of food storage containers for flour and sugar, cookline. Exterior of oil container, rice area of cookline **Warning**
- Critical - Observed rodent activity as evidenced by rodent droppings found. 7 on top of dish machine, 3 on hot water heater next to dish machine, 5-10 on floor under prep sink. In downstairs bar, approximately 30 in cabinet under handsink near hole in wall apparently leading into grease trap. In upstairs sushi area, approximately 50 on counter top, on top of reach in cooler and on floor under counter. Also on counter top, what appears to be 3 small yellowish urine marks. 1 on dry storage shelving upstairs. in closet holding unused food upstairs, extensive chew marks on sesame seed bag, 3 droppings next to air handler an 3 on floor in/around hole leading into wall. **Warning**
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitizer in solution **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Flour, sugar **Warning**
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12/27/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Critical - No Certified Food Manager for establishment.
- No copy of latest inspection report.
- No mop/service sink installed/available at establishment.
- No plan review submitted and mop sink removed, dish water added in dish area, per plans approved 2009.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee working over 60 days with no food safety training
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Rice bag
- Critical - Observed handwash sink used for purposes other than handwashing. cookline, used to store scrub brush and strainer
- Observed heavy build-up of grease on wire rack next to cooking equipment
- Observed heavy grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of blood/juices/food
- Observed leaking pipe at plumbing fixture. cookline handsink
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice at 60F in rice cooker not turned on, no time or temperature control. Moved to refrigerator
- Observed residue build-up on hood filters
- Critical - Observed several ants crawling on wall next to prep sink.
- Observed wall soiled with accumulated grease/dust. kitchen
- Observed wall/floor soiled with accumulated black debris in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name. Sugar
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10/24/2012 | Routine - Food | Warning Issued |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead insect, 1 in open sauce on cookline. discarded
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed food stored on floor. chicken, walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. used to soak utensils overnight.
- Critical - Observed interior of reach-in cooler soiled with accumulation of slime. cookline
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed no screen in back door left open during operation
- Critical - Raw animal food not properly separated from ready-to-eat food. shell eggs over carrots, walk in cooler
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. manual sanitize until machine sanitizes
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of grease on hood filters, wall, cookline
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. bus tubs of meat, walk in cooler
- Critical - Observed interior and exterior of reach-in freezer soiled with accumulation of food residue, cookline
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over vegetables walk in cooler
- Plumbing system in disrepair. Drain not draining, dish area
- clean plates not inverted, server area near restroom
- plastic grocery bags used as food contact surface, meat
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12/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/14/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- In use food dispensing utensils properly stored
- 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 - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
- Critical - Facilities to maintain product temperature
- Critical - Facilities to maintain product temperature
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food maintained at proper temperatures
- Critical - Food maintained at proper temperatures
- Critical - Food maintained at proper temperatures
- Critical - Food maintained at proper temperatures
- Critical - Food protection
- Critical - Food protection
- Critical - Food protection
- Other conditions sanitary and safe operation
- Critical - Outer openings protected, presence of insects/rodents.
- Critical - Outer openings protected, presence of insects/rodents.
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical - Thermometers provided and conspicuously placed
- Critical - Thermometers provided and conspicuously placed
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7/13/2011 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in walk in cooler.
- Critical. No handwashing sign provided at a handsink used by food employees. Bar area.
- Critical. Hand wash sink lacking proper hand drying provisions. Dish washing area. Corrected On Site.
- Critical. No proof of required employee training provided.
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1/4/2011 | Routine - Food | Inspection Completed - No Further Action |
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