- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf by ice machine
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep table by ice cooker
- Basic - Equipment in poor repair. Broken handle on sugar measuring cup
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Cook scooped raw pooled eggs with spoon and put it on wok, then he scooped cooked rice with same scoop, explained to mgr, discarded rice and got a different scoop for rice **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On shelf by cook line
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Several for wonton in freezer, lids not easily cleanable
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak on shelf above canned mushrooms in prep unit, mgr rearranged, raw beef on shelf above veggie egg roll in freezer by walk in cooler **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink, mgr put one on **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 0F in upright cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 90° cooked wings, 132° cooked chicken on racks in kitchen, corrective action: put in walk in cooler
- Intermediate - Reach-in cooler shelves soiled with food debris. Prep unit by cook line
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler next to microwave have excessive accumulation of debris.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. 2 employee drinks on food prep area.
- Basic - Food stored on floor. Cases of soy sauce and canned food in outside storage area.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave across from cook line.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Left Wok on cook line has rust like build up.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Bag of vegetables in reach in cooler by door, bags in reach in freezer outside walk in cooler.
- Basic - Stored food not covered in walk-in cooler. Multiple containers of cut vegetables and cooked meats in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine across from prep table. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Right Wok on cook line has excessive accumulation of grease on outside and inside.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Hose used to fill up rice cooked stored in hand sink next to triple sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Black mold like substance on top interior of reach in cooler.
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4/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Repeat Violation**
- Basic - Bathroom door not self-closing. Not working
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On shelf by cook line **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 78° corn starch and water, chicken and beef bullion at cook line, added to time as public health control procedure, corrective action: wrote times **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sprouts, cut cabbage **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over canned mushrooms in prep unit, raw beef over cooked chicken in wic **Corrected On-Site** **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Faucet under triple sink
- Intermediate - Accumulation of food debris/grease/dust on food-contact surface. Vent in upright cooler by cook line
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. 70° chicken wings in walk in cooler, corrective action: uncovered
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One on February
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open. **Corrected On-Site**
- Basic - Food stored on floor. Chicken, and batter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 70° cut cabbage and sprouts, explained time as public health control, corrective action: wrote time
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw steak over canned mushrooms-opened in prep unit **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Red rang 0° in prep reach in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Buckets on the way **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 20° in ice water **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 120 ° rice on shelf, corrective action: placed in cooler
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken. **Corrected On-Site**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom. Raw shell eggs in top part while chopped onions in lower containers. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Hose draining water into handwashing sink next to smoker. **Corrected On-Site**
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5/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Non food grade mixer in use as evidenced by food debris on mixer. **Repeat Violation**
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Provided form.
- Critical - Observed food stored on floor. Container of oil on floor underneath cooking equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Containers of chicken across from cookline. They were date marked but not time marked as required by the time as a public health control policy.
- Wet wiping cloth not stored in sanitizing solution between uses. On multiple prep surfaces.
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bottles stored in ice in ice machine. COS.
- Cloth under cutting board.
- Critical - Eggrolls being held below 135F under heat lamp.Temperature was 125F.
- Critical - Improper horizontal storage on makeline. Eggs should be in front. COS. Relocated eggs.
- Critical - No date marking on food in walk in cooler. Noodles, rice, chicken.
- Critical - Personal food stored with restaurant food. Fish in reach in freezer. Outside storage shed.
- Critical - Raw food not stored below ready to eat food in reach in cooler.
- Trn gaskets on reach in freezer door and reach in cooler.
- Critical - Use of equipment not designed or constructed for food. Drill with paint mixing attachment used for stirring sauces.
- Utensils stored in standing water belowe 135F. Water temperature 88F.
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7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Trays on shelf.
- Observed build-up of grease on nonfood-contact surface. Inside deep fryer cabinets.
- Observed single-service articles improperly stored. Plastic utensils different directions.
- Critical - Screening is not 16-mesh to the inch. Screen door bathroom area.
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6/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, bucket chlorine over 200 ppm.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, tongs in noodles.
- Critical - Observed uncovered food in holding unit/dry storage area, freezer.
- Waste grease bin not on proper pad.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Cooked food found in walk in and reach in dated 10/1.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by rice pot.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter over 1 year old.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits, sliding door cooler, door tracks.
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10/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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