- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Interior of smoker has heavy accumulation of black substance/grease/food debris. **Warning** 10/08: carbon deposits scraped off.
- Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage **Corrected On-Site** **Warning** 10/08: Not observed and/or Not verified and/or Not Set Up
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 57 it was sitting out in the prep area. The following corrective action was taken moved into the walk in cooler **Warning** 10/08: Not observed and/or Not verified and/or Not Set Up. Refrain from allowing foods to sit out in the prep area
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10/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Sides of the cooking equipment on the cook line **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. By the reach in cooler on the cook line **Warning**
- Basic - Interior of smoker has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage **Corrected On-Site** **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Egg roll 45 in the table top unit on the cook line. The following corrective action was taken the sheet tray which was restricting the air flow was removed. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken (fried pieces) 119 they item was in a cooking pot inside a double panned container in the steam table. The following corrective action was taken the owner discarded the chicken. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 57 it was sitting out in the prep area. The following corrective action was taken moved into the walk in cooler **Warning**
- 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. Zero. The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm for Cholrine or recommended ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY. **Warning**
- 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. Bok choy 67. Chives 86. Both stop sale **Warning**
- 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 @ about 11 am. Cornstarch. Bok choy. Bean sprouts on the cook line **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over rice. Recommend the staff review SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Server garnished soup with chives 86. Cook was cutting Bok choy with bare hands 67. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. All **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Wait staff glass unit **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. On the cook line **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, beef, pork, egg rolls in the walk in cooler **Corrected On-Site** **Warning**
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10/06/2014 | Routine - Food | Warning Issued |
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.cook on the cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Marinated pork 44-50 left out on the cook line moved to the walk in cooler. Shrimp 70. 71. And chicken 71 all at the three compartment sink.
- 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. Cabbage, bean sprouts were not added to the time control plan though they were identified on the previous inspection
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Poultry 86 sitting on the steam table (Manager discarded the product). Rice white 72. Siting on a prep table (Manager moved item to the walk in cooler)
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. With green beans in the walk in cooler **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Stained, old grease etc
- Basic - Floors not maintained smooth and durable. Wait staff area
- Basic - Gaskets with slimy/mold-like build-up at the reach in freezer on the cook line
- Basic - Hood soiled with accumulated grease.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged. Beef in aluminum stored over pork **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The smoker in the kitchen
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Top prep area **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For steak, provided form **Corrected On-Site**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease on nonfood-contact surface. On side of fryer
- Basic - Equipment in poor repair. Cooler on right of cook line has stand water in bottom of unit **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers and metal has dust debris build up
- Basic - Food stored in holding unit not covered. Both units on cook line had numerous food items not covered Spring rolls, chicken ,beef, **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment. Under fryer
- Basic - Interior of microwave soiled with encrusted food debris. At wait station are in kitchen
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
- Basic - Wall soiled with accumulated dust. Wall dusty in kitchen on wall above in and out doors to dining room
- Basic - Wall soiled with accumulated grease. Grease and food debris on wall and pipe behind smoker, on wall above coffee maker
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine sanitizer for wiping cloth bucket only 10ppm **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked noodles in reach in cooler
- Intermediate - Reach-in cooler shelves soiled with food debris. Cooler on right of cook line
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3/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits encrusted areas between hot and cold holding equipment on the cookline Corrected On Site.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. handle to to storage reach in cooler on the cookline are soiled
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7/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. unaware of big five provided form
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at the dish machine Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. storage of in use knives in between equipment on the cookline 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. No employee or date on the certification, essentially no employee has been trained Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting vegetables in the prep area Corrected On Site.
- Observed employee with no hair restraint. All cooks
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. food prep employee wearing watches while working with exposed foods Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits encrusted areas between hot and cold holding equipment on the cookline Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. handle to to storage reach in cooler on the cookline are soiled
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. dried noodles container on the cookline Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon at expo area Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash 79 f degrees in the prep line. item placed in the prep reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 45, 45 f degrees in the walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 45, baby corn 45 (commercial) f degrees in the storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 61 f degrees in the three compartment sink. no activity
- Critical - Observed potentially hazardous food thawed in standing water. shrimp 60 f degrees left out in the prep area at the three compartment sink
- Critical - Observed raw animal food stored over ready-to-eat food. poultry stored over vegetables in the walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shrimp non commercially wrapped stored over vegetables in the walk in cooler Corrected On Site.
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. The storage reach in cooler on the cookline
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of Big five provided HR form 5030 160
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The storage reach in cooler on the cookline. Do not use the unit for Temperature Control foods for Safety.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 or less ppm
- 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. Photo copies in use.
- 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. coffee cup on the storage reach in cooler on the cookline Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Large mixer pan in the kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Two small cutting board on the prep reach in cooler on the cookline
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar container Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch 76 f degrees left on top of the wok area. Provided HR form 5022 090 Chinese version
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Popcorn chicken 53, Ribs 52, egg rolls 50 and poultry 50 f degrees in the storage reach in cooler on the cookline. All 4 items moved to the storage reach in freezer
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk open held 24 hrs or greater not dated in the walk in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. egg rolls on roll rack in the walk in cooler
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch and water held at room temperatures; 83 degrees fahrenheit at cook line. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs held at room temperatures; 88 degrees fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp at 45 degrees fahrenheit in walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over veggies in walk-in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Cut Veggies in walk-in cooler. Repeat Violation.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to held over 7 days. Egg rolls dated 1/12/11.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked. Diced pork. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. Bulk corn starch
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice, corn starch and shell eggs held at room temperature. Rice returned to walk-in cooler. Corn starch and eggs will be used within 2 hours. Recommended time as a public health control.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw pork and raw chicken in reach-in freezer touching - not in original package.
- Critical. Bowls of fried noodles stacked on top of one another - bowls not covered.
- Critical. Observed uncovered food in holding unit/dry storage area. Cut veggies in walk-in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook added scallions to fried rice. Corrected On Site.
- Observed equipment in poor repair. Chipped plates.
- Walk-in cooler shelves rusted.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed open dumpster lid.
- Observed grease and debris accumulated under cooking equipment and other equipment throughout.
- Observed fan panel in walk-in cooler soiled with accumulated dust and mold-like substance.
- Critical. Observed large can of sterno stored by clean plates and table top grills. Corrected On Site.
- Critical. Identity of food or food product misrepresented. Crab rangoon on some eat in menus - owner indicated made with imitation crab. All take out menus have krab and some eat in menus also have krab. Owner indicated marker rubs off of eat in menus when they are cleaned. Corrected On Site.
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1/20/2011 | 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. rice & noodles wic not date marked
- Critical. Observed raw animal food stored over ready-to-eat food. ri cook top
- Critical. Observed raw animal food stored over ready-to-eat food. meats over sauces wic
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. rice
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed raw sewage on ground of establishment. @ back door
- Critical. Observed live flies in kitchen.
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7/23/2010 | 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. dumplings , sauces wic
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken; on counter @ 116 Corrected On Site.
- Critical. Fruits/vegetables not washed prior to preparation. wash then put back on dirty box Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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1/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Critical. Sewage and waste water disposed properly
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- 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. Presence of insects/rodents. Animals prohibited
- Critical. Outer openings protected from insects, rodent proof
- Critical. Toxic items properly stored
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7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 5/22/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 1/15/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/21/2008 | Routine - Food | Inspection Completed - No Further Action |
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