- Basic - Bowl or other container with no handle used to dispense food. Plastic container in rice bin **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on top of cold bar in kitchen. Operator removed phone immediately. **Corrected On-Site**
- Basic - Light not functioning. In hood system.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Shrimp stored in container in 3 compartment sink with no running water. Shrimp was semi-Frozen temperature was 28°. Manager immediately removed from sink and placed in WALKIN cooler. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in mop bucket with dirty water. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In cooks line. Manager placed in sanitizing bucket. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice stored in aluminum garbage can. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Had large pieces of ham thawing in hand washing sink by 3 compartment sink. Operator removed and placed in WALKIN cooler. Corrective action taken.
- Intermediate - No soap provided at handwash sink. In kitchen. Both hand washing sinks
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07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. CARROTTS.
- Basic - Cutting board has cut marks and is no longer cleanable. SUGAR, RICE.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Food stored on floor. RICE.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Open dumpster lid.
- Basic - Reuse of single-service articles. JUG USED AS SCOOP.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 LIMES.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. RICE.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash 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. CHICKEN
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.THAWING AT ROOM TEMPERATURE
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. Owner called division and paid license by credit card and phone. Address not complete. Ste 103 added by change of record this date
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.LADDLE IN HANDSINK
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.COOKED EGG ROLLS. COOKED CHICKEN
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.STOVE TOP
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Soiled dry wiping cloth in use.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.KITCHEN
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.COOKED CHICKEN. EGG ROLLS. WIC
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food stored on floor.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Containers of soap in hand wash sink
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Food-contact surface not smooth and easily cleanable.SHELF NOT SEALED DRY FOOD STORAGE
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed dumpster overflowing garbage.
- Observed employee with no hair restraint.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Outer openings not protected with self-closing doors.BACK DOOR
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.
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9/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- 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.
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6/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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