- Basic - Accumulation of food debris/soil residue on handwash sink. Dishwashing area. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving unit by HANDWASH sink in dishwashing area soiled. **Warning**
- Basic - Clean utensils or equipment stored in dirty container. **Warning**
- Basic - Cloth used as a food-contact surface. Used to cover salads . **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. At 3 compartment sink. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 78? at cookline. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By dishwashing area. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. AC unit dusty by dishwashing area. Spoon storage container at cookline soiled. **Warning**
- Basic - Soiled reach-in cooler gaskets. At bar cooler, JORDAN cooler and TRUE freezer. **Warning**
- Basic - High Priority - Dead roaches on premises. Approximately about 50 dead roaches on floor in kitchen area. Swept and cleaned. 1 dead roach in panko container. Panko discarded. 1 dead roach on food storage bowl at cookline. Bowl sent to dishwashing area to be cleaned. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Unused ice bin at soda machine in front counter area with dead roach inside. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring roll at 125? F at cookline under no temperature control. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over peas at TRUE FREEZER. Raw chicken over sauce and veggies and raw shelled eggs over veggies at JORDON cooler. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At cookline. Place in cooler. **Corrected On-Site** **Warning**
- High Priority - food not being in a wholesome, sound condition. Roach in panko container at cookline. Voluntarily discarded. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At prep cooler . **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store utensils in front counter area. Knife and sponge inside. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At JORDON cooler , TRUE FREEZER and bar cooler. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. **Warning**
- Intermediate - No soap provided at handwash sink. Cookline. **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**
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2/26/2013 | Routine - Food | Warning Issued |
- Critical - Observed 2 dead roaches on premises. shelving and wall in dishwashing area . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving soiled in dishwashing area .
- Critical - Observed employee eating in a food preparation or other restricted area. at cookline .
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. at 3 compartment sink .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline coolers.
- Observed gaskets with slimy/mold-like build-up. cookline coolers.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store strainer. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. JORDON cooler and TRUE FREEZER at cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg at 52 degrees . Corrected On Site. placed in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs held at room temperature . Corrected On Site. ice added to food level.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice at 86 degrees . Corrected On Site. operator completed application for time as a public health control and rice time marked .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sushi fish.
- Critical - Observed toxic item stored by utensils. chemical bottle stored under plates at cookline . Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Working containers of food removed from original container not identified by common name. raw sushi fish.
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9/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.STOP SALE ISSUED FOR BOTH PHF ITEMS MORE THAN 4HRS IN UNIT SERVICE CALLED HAS 3 other REACHINS
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.UPRIGHT REACHIN AMBIENT AT 53 degrees DRIPPING WATER ONTO SHELVING SERVICE TO REPAIR ON THURSDAY
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.KITCHEN REACHINS 2
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.REACHINS
- Critical - Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.0ppm
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.REACHIN GASKETS 3
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface.STOVE TOP
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.SILVERWARE RACK ACROSS HANDWASH SINK KITCHEN
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical - Violation: 53B-08-1 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.
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6/4/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.UPRIGHT REACHIN AMBIENT AT 53 degrees DRIPPING WATER ONTO SHELVING SERVICE TO REPAIR ON THURSDAY
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm
- Critical - Handwash sink not accessible for employee use at all times.SILVERWARE RACK ACROSS HANDWASH SINK KITCHEN
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No conspicuously located thermometer in holding unit.KITCHEN REACHINS 2
- 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.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.REACHIN GASKETS 3
- Observed gaskets/seals on cold holding unit in poor repair.REACHINS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.STOP SALE ISSUED FOR BOTH PHF ITEMS MORE THAN 4HRS IN UNIT SERVICE CALLED HAS 3 other REACHINS
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/29/2012 | Routine - Food | Warning Issued |
- Critical - Identity of food or food product misrepresented. IMITATION CRAB USED FOR CRAB ON MENU
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCES PLASTIC CONTANERS END OF COOKSLINE
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1/30/2012 | Routine - Food | Call Back - Complied |
- 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
- Plumbing improperly installed.PVC PIPE RUNS ACROSS KITCHEN DOORWAY DRAIN FOR WOK
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8/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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