MR HAN RESTAURANT

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 4 on floor under bar, 5 on spice cart located at end of cooks line, 8 on floor in miscellaneous storage room in kitchen, and 4 on metal shelf under wok station. Warning

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days, all other employees are new. Warning - From follow-up inspection 2025-02-07: No change. Time Extended - From follow-up inspection 2025-02-14: Time Extended

High Priority - - From initial inspection : 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. 0ppm, unable to prime line. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-07: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary ammonia strips but dish machine is chlorine. - From follow-up inspection 2025-02-07: No change. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days, all other employees are new. Warning - From follow-up inspection 2025-02-07: No change. Time Extended

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. 0ppm, unable to prime line. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauce and pie in reach in freezer, employee moved items. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 2 on counter by rice cooker, 2 on floor in dry storage room, 3 on top of seasoning container in dry storage room, 4 on top of cornstarch container by Three compartment sink, 3 on dirty dish counter, and 2 inside Handwash sink on cooks line by trash chute. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding) item sitting out at room temperature, employee stated item was just brought on truck delivery. Item was placed in walk in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line stained. Can opener blade soiled. Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary ammonia strips but dish machine is chlorine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line near Three compartment sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working longer than 60 days, all other employees are new. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Duck in walk in cooler cooked 2 days ago and chicken cooked previous day morning. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf above reach in cooler on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of onions near hallway to walk in cooler, employee moved jacket. Corrected On-Site

Basic - Food stored on floor. Box of fish on floor in walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On the handle of seasoning cart on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior silver reach in freezer. Food racks in walk in cooler. Hood filters above cooks line. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cooks line.

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 24 rodent droppings in kitchen on lower portion of prep tables near dry storage room. Seven rodent droppings on floor in kitchen near entrance to dining area. Nine rodent droppings on floor in kitchen below dish machine. Three rodent droppings on floor in customer seating area at bar. Owner had employees begin cleaning and sanitizing areas during this inspection. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-05-30: Two rodent droppings on floor in kitchen near dry storage room. One rodent dropping on lower shelf of table containing frying oil in kitchen near employee restroom. One rodent dropping on floor in kitchen near employee restroom. 26 rodent droppings on floor in server station below middle section of prep table. Three rodent droppings on floor in closet below shelf near water heater. Four rodent droppings on floor in dining area near partition. One rodent dropping on floor in dining area below stool near bar. Two rodent droppings on floor in restaurant entry area behind vase. Three rodent droppings on floor in dining area near television. Three rodent droppings on floor in dining area below covered table in corner. Six rodent droppings on floor in bar area below three-compartment sink. Admin Complaint

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. Employee picked up fried wonton with bare hand, then placed it into the bin containing fried wontons. Inspector instructed employee not to touch ready to eat foods with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw egg wash stored on top of pan containing onions inside reach-in cooler at cookline. Employee at cookline moved egg wash to lower portion of cooler during this inspection. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 24 rodent droppings in kitchen on lower portion of prep tables near dry storage room. Seven rodent droppings on floor in kitchen near entrance to dining area. Nine rodent droppings on floor in kitchen below dish machine. Three rodent droppings on floor in customer seating area at bar. Owner had employees begin cleaning and sanitizing areas during this inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: diced ham (51F - Cold Holding). Ham is in a pan above safe load line. Employee at cookline stated the ham has been stored inside unit since earlier this morning, but was unable to say for how long. Inspector had employee place ham into lower portion of cooler where it can cool to 41F. krab (48F - Hot Holding). Employee stated the krab was placed into unit approximately 30 minutes prior. Inspector had employee place ice on krab to cool to 41F rapidly. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Aerosol can containing glass cleaner and bottle of lotion stored on shelf above chopsticks in server station. Manager removed both from shelf during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Metal bowl stored inside handwash sink at cookline. Employee removed bowl from sink during this inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle stored inside bin of fried wontons near cookline. Employee removed bowl from bin during this inspection. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Two cracked plastic containers inside reach-in freezer near cookline.

Basic - Food stored on floor. Several containers of onions and mushrooms stored on floor inside walk-in-in cooler. Pans of chicken stored on floor inside walk-in freezer. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup on shelving inside reach-in freezer near cookline.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door handle at cookline.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door to kitchen left open. Lower portion of screen missing from screen door in back of kitchen. Warning

Basic - Wood food-contact surface not properly sealed. Unsealed plywood covering surface of prep table in kitchen near dry storage room.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher gauge in recharge zone on wall near kitchen entrance.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter white sauce (61F - Cold Holding); cooked sauces (57,59,62F - Cold Holding); raw shell eggs (60F - Cold Holding) on cooks line at room temperature for 2 hours, spoke to owner about either keeping in cooler/ice baths or placing items on the time as a public health control. Warning - From follow-up inspection 2024-05-02: Time Extended - From follow-up inspection 2024-05-02: Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 on floor in dry storage closet, 4 on dried goods lid, 10 under prep table, 2 on floor in dish area, and 1 under Handwash sink on cooks line. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-02: Observed 4 on dried goods lid in dry storage room. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter white sauce (61F - Cold Holding); cooked sauces (57,59,62F - Cold Holding); raw shell eggs (60F - Cold Holding) on cooks line at room temperature for 2 hours, spoke to owner about either keeping in cooler/ice baths or placing items on the time as a public health control. Warning - From follow-up inspection 2024-05-02: Time Extended

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 on floor in dry storage closet, 4 on dried goods lid, 10 under prep table, 2 on floor in dish area, and 1 under Handwash sink on cooks line. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter white sauce (61F - Cold Holding); cooked sauces (57,59,62F - Cold Holding); raw shell eggs (60F - Cold Holding) on cooks line at room temperature for 2 hours, spoke to owner about either keeping in cooler/ice baths or placing items on the time as a public health control. Warning

High Priority - Toxic substance/chemical improperly stored. Rodent bait device on shelf next too and above clean utensils/containers. 2 chemical spray bottles hanging on condiment/seasoning cart between reach in freezer and cook line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven on cooks line.

Intermediate - Handwash sink not accessible for employee use at all times. Orange towel inside Handwash sink on cooks line. Metal container inside Handwash sink next to prep sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General tso chicken in reach in cooler/walk in cooler and cooked duck in walk in cooler made 2 days ago.

Basic - Bowl or other container with no handle used to dispense food. Inside rice storage container in dry storage. Inside crispy strips on front line.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in prep area with deep grooves.

Basic - Drain cover(s) missing. On front line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of employee drink on shelf above reach in cooler on cooks line.

Basic - Floor soiled/has accumulation of debris. Under server alley, under reach in cooler on cooks line, and under cooking equipment.

Basic - Food stored on floor. Multiple items (chicken, shrimp, sauce buckets) in walk in cooler and walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons and rice scoop in water at 71F on front line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Reach in cooler door jams on both coolers on cooks line. Walk in cooler food racks. The back of cooking equipment. The side of smoker.

Basic - Open dumpster lid.

Basic - Standing water in bottom of reach-in-cooler. Both reach in coolers on cooks line.

Basic - Stored food not covered. Cooked meat inside walk in freezer. Noodles in walk in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Large piece of pork/beef in container thawing at room temperature near the prep area.

Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor on cooks line.

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. Observed: shrimp being peeled with bare hands. Staff was alerted to wash hands and glove up. They did. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed: rodent droppings in these areas upstairs: 3 in the small dry storage closet,(by the mop sink) along the wall. 5 along the wall under the shelves, in the large dry storage closet. 2 by the walk-in cooler door. 4 behind the white 2 door residential refrigerator. 2 on a chair in the left side dining room, in front of the curtain storage. All of these were swept up as we went. ALSO, 11 rodent droppings along the walls in the downstairs lounge area. Warning Warning

Basic - Dead rodent present. Observed: 5 dead rodents in the downstairs lounge, behind the partial wall on the way to the bathrooms. (this area is under complete remodel and is not currently in use) Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops over onions in reach in cooler on cooks line. Employee moved scallops to the bottom. Raw shell eggs over cooked pork in reach in cooler in hallway. Employee moved eggs to the bottom. Raw shell eggs over potato salad and mashed potatoes in walk in cooler. Raw shrimp over vegetables in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 6 droppings on floor in dry storage closet in kitchen. Approximately 8 droppings on floor in maintenance closet across from dish machine area. Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet located above Three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with stains. Soda gun nozzle behind bar. Can opener blade. Vegetable peeler soiled hanging on rack near Handwash sink next to prep sink. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink near garbage shoot. Employee replaced hand towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl inside msg container, employee removed bowl. Corrected On-Site

Basic - Drain cover(s) missing. On front line in front of dish washing area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table outside of dry storage closet.

Basic - Equipment in poor repair. Multiple cutting boards in kitchen with deep cut marks/grooves. Large container holding crispy chips the bottom corners are cracked. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under server alley equipment. Repeat Violation

Basic - Food stored on floor. Multiple items in walk in cooler and walk in freezer. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Multiple restaurant garbage pieces on ground around dumpster enclosure.

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle on cooks line, employee moved tongs. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs and scoop in water 82F next to rice cooker. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At Handwash sink behind bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on cooks line gasket soiled. Area around hood filters. Repeat Violation

Basic - Open dumpster lid. Lid kept open at all times for garbage trash shoot.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line across from wok station. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. 2 mops in maintenance closet not properly stored with the head to air dry.

Basic - Working containers of food removed from original container not identified by common name. Container in dry storage area no label, employee labeled as msg. Corrected On-Site

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. 0ppm, operator primed line, retested 100ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Holding fried wonton strips, in container that has hinged lid. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over peas in walk in cooler, employee placed raw fish with like items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring roll (51F - Cold Holding); duck (53F - Cold Holding); eggroll (52F - Cold Holding); dumplings (54F - Cold Holding); chicken (54F - Cold Holding) reach in cooler across from fryers ice was added to cooler to help with ambient temperature. peas (55F - Cold Holding); pork (51F - Cold Holding) in reach in cooler across from wok station, items on top of other items not directly inside cooler. Employee placed in bottom part of cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Degreaser spray bottle hanging next to tongs on spice cart. Repeat Violation Admin Complaint

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Test strip started to turn back white after turning purple indicating the solution was too strong, employee added water. Retested 200ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave. Interior top corners of ice bin at server station. Stained cutting boards throughout kitchen. Water dispensing spout soiled at server alley. Repeat Violation

Basic - Drain cover(s) missing. Multiple drains in kitchen. Repeat Violation

Basic - Equipment in poor repair. Cutting boards with deep cut marks and grooves, various cutting boards throughout kitchen. Interior reach in freezer cracked by prep sink. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under shelf on servers alley. Repeat Violation

Basic - Food stored on floor. Multiple items on floor in walk in freezer.

Basic - In-use tongs stored on equipment door handle between uses. On rolling spice cart on cooks line. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 94F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener table attachment. Hood filters on cooks line. Reach in cooler gaskets soiled across from wok station. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. White Togo boxes on top shelf of cooks line. Napkins on floor in side closet on server alley.

Basic - Standing water in bottom of reach-in-cooler. On cooks line across from wok station. Repeat Violation

Basic - Stored food not covered. Duck in walk in freezer, employee covered. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line.

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. 0ppm, operator primed line, 50ppm. Corrected On-Site

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. Employee touched fried snack strips to mix with bare hands.

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 on cooks line drank some water placed cup on shelf then continued cooking food.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storing fried snacks inside. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ginger piece directly on top of raw chicken in reach in cooler on cooks line. Raw fish over cabbage in walk in cooler. Repeat Violation Admin Complaint

High Priority - Rodent activity present as evidenced by rodent droppings found. 9 droppings on top of sanitizer, detergent, and rinse aid buckets under dish machine area. 2 on top of plastic containers on shelf, 1 inside clean metal pan on same shelf. 4 on floor under same shelves in side storage room. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (80F - Cold Holding); fresh garlic oil mixture (76F - Cold Holding) items sitting on seasoning cart on the cooks line, employee placed items in reach in cooler. chicken (41-46F - Cold Holding) the bottom half of this food item was cool the top half of food item was warmer. Employee closed lid to cooler to help contain cold air. Warning

High Priority - Toxic substance/chemical improperly stored. Grill cleaner spray bottle on same cart as seasonings at the end of cooks line. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Repeat Violation

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/hotels-restaurants/food-lodging/food-manager/ 4 employees present manager not at establishment. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to prep sink no towels, employee restocked towel holder. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach on employee bathroom floor inside kitchen.

Basic - Drain cover(s) missing. In between walk in cooler and cooks line, operator placed cover over drain. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above reach in cooler on cooks line.

Basic - Employee eating/drinking in a food preparation or other restricted area. Employee drank water on he cooks line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Plate of food on shelf above wooden serving plates on bottom shelf of cooks line.

Basic - Equipment in poor repair. Interior top of reach in freezer cracked by mop closet. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under server alley. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer by mop closet. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on handle of rolling cart on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener attachment soiled. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screened door propped open in kitchen while establishment is open. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. With the flip top on reach in cooler on cooks line.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched head than starting pouring cooked sauce into containers.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Large container holding fried dough with hinged lids.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in same drawer as uncovered lettuce and Raw scallops above multiple ready to eat items in small reach in cooler next to cooks line.

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on oven door handle on cooks line. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 2-3 droppings on floor inside dry storage room. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (94F - Hot Holding) rice on sheet pan under steam table next to gas burner flames, employee stated it is fried crispy rice.

High Priority - Toxic substance/chemical improperly stored. Cleaner spray bottle hanging on cart with sauces and seasonings.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with stains. Interior reach in cooler on cooks line. Small hand held peeler hanging on shelf above Handwash sink by prep sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container lid inside Handwash sink next to prep sink.

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/hotels-restaurants/food-lodging/food-manager/ 4 employees present no food manager on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck in walk in cooler made previous day.

Basic - Drain cover(s) missing. In between cooks line and dish machine area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Small bottle of lotion on counter next to clean plates on server alley. Repeat Violation

Basic - Equipment in poor repair. Multiple cutting boards with deep cut marks. Repeat Violation

Basic - Floor area(s) covered with standing water. Inside employee bathroom.

Basic - Floor soiled/has accumulation of debris. Under counter on server alley.

Basic - Food stored on floor. Multiple items on floor in walk in cooler. Repeat Violation

Basic - Ice buildup in reach-in freezer next to Three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line soiled. The back and sides of cooking equipment. The shelf on cooks line where a lot of seasoning build up has occurred. Prep sink handles. Hood filters. Can opener attachment to table. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen door in kitchen not fully closed and has openings in screen.

Basic - Stored food not covered. Cooked duck in walk in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. The mop head on the floor in the closet across from dish machine area.

Basic - Wiping cloth sanitizing solution stored on the floor. In large bucket on cooks line.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding); chicken (46F - Cold Holding); beef (47F - Cold Holding); duck (45F - Cold Holding); shrimp (47F - Cold Holding) items in walk in cooler, cooler blowing at 43F, operator stated truck delivery was a few hours prior to inspection. Walk in freezer door was propped open to cool foods down. duck (64F - Cold Holding) hanging on hooks waiting to be placed into smoker. eggs ambient (52F - Cold Holding) on cooks line on seasoning cart. Repeat Violation Admin Complaint - From follow-up inspection 2023-01-07: Duck 46, chicken 45, shrimp 43, beef 43, chicken 43. Time Extended

High Priority - Container of medicine improperly stored. Container of pills on shelf above ice bin in server alley.

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. 0ppm.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic container holding wonton strips.

High Priority - Rodent activity present as evidenced by rodent droppings found. 5 under dish machine and approximately 20 in dry storage room with seasonings and on top of clean plates. Employees started cleaning areas during inspection and owner called pest control company. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead roach in container with noodles that were cooling, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding); chicken (46F - Cold Holding); beef (47F - Cold Holding); duck (45F - Cold Holding); shrimp (47F - Cold Holding) items in walk in cooler, cooler blowing at 43F, operator stated truck delivery was a few hours prior to inspection. Walk in freezer door was propped open to cool foods down. duck (64F - Cold Holding) hanging on hooks waiting to be placed into smoker. eggs ambient (52F - Cold Holding) on cooks line on seasoning cart. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep table in front of microwave and holding slicing equipment, the table is soiled. Multiple stained cutting board. Counter tops on cooks line next to reach in cooler is soiled. Can opener blade soiled. Water dispensing spout at server alley.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink behind bar.

Intermediate - Spray bottle containing toxic substance not labeled. Containing yellow liquid at dish machine area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in wonton strips container.

Basic - Dead roaches on premises. Observed 1 dead inside container of noodles cooling on floor. See stop sale.

Basic - Drain cover(s) missing. All floor drains with the covers missing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage on shelf above cooks line reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, iPad, and keys on prep table by dry storage room. Repeat Violation

Basic - Equipment in poor repair. Container holding wonton strips with the corner that is broken.

Basic - Food stored on floor. Bucket of noodles in walk in cooler and small container of meat inside walk in freezer. Containers of oil on floor near hallway to outside door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk seasonings containers exterior. Hood filters soiled over cooking equipment. Can opener attachment to table soiled. The garbage shoot in kitchen is soiled.

Basic - Old food stuck to clean dishware/utensils. On peeler and scissors hanging on hook by Handwash sink nearest the walk in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers with the contact surface facing upwards.

Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cooks line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in Handwash sink by smoker, employee plunged sink. Corrected On-Site

Basic - Stored food not covered. Frozen shrimp in walk in freezer, operator covered. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed to the left of the cook line, residential reach-in cooler Krab sticks 49, prepped chicken 51F, shrimp 46F. The unit was adjusted down and each dropped 1F in 10 minutes. ALSO, in the walk-in cooler, there was a delivery today per the staff. Chicken 47, pork 48. The internal freezer door was then opened to help stabilize the temperatures. Warning

Basic - Current Hotel and Restaurant license not displayed. Observed the current license is not available for review. It was explained to the manager how to access on the website.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal vitamins and bottled water stored on the server line, over customer service items. These were moved below. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed the hood filter system with gaps. New filters were brought out and put in place. Corrected On-Site

Basic - Waste line missing at soda gun holster. Observed the bar soda gun waste line is missing.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed lack of proof of any training available for review. Warning - From follow-up inspection 2022-05-24: No change. Time Extended - From follow-up inspection 2022-05-25: No change Time Extended - From follow-up inspection 2022-05-25: No change For 58 more days Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 6 live roaches on the employee restroom door and frame. The staff removed all of these. ALSO, 1 live roach on the edge of the rice cooker. This was removed. Warning - From follow-up inspection 2022-05-24: Observed 2 live roaches in the dish wash machine control box. These were removed. ALSO, 2 live roaches between the cook and server line. These were removed. ALSO, 1 live at the employee bathroom door. This was removed. Admin Complaint - From follow-up inspection 2022-05-25: Observed 2 live roaches at the dish wash machine control box. These were killed. ALSO, 2 live by the cook line hand wash sink. These were killed. ALSO, 1 live in the employee restroom. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed lack of proof of any training available for review. Warning - From follow-up inspection 2022-05-24: No change. Time Extended - From follow-up inspection 2022-05-25: No change Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 6 live roaches on the employee restroom door and frame. The staff removed all of these. ALSO, 1 live roach on the edge of the rice cooker. This was removed. Warning - From follow-up inspection 2022-05-24: Observed 2 live roaches in the dish wash machine control box. These were removed. ALSO, 2 live roaches between the cook and server line. These were removed. ALSO, 1 live at the employee bathroom door. This was removed. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach-in cooler on the cook line: chicken 50F. Pork 50F, shrimp 51F, sprouts 47F. Items will be moved to the walk-in cooler. Items brought out just before 11am per staff. Warning - From follow-up inspection 2022-05-24: No items cooked today. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed lack of proof of any training available for review. Warning - From follow-up inspection 2022-05-24: No change. Time Extended

High Priority - Roach activity present as evidenced by live roaches found. Observed 6 live roaches on the employee restroom door and frame. The staff removed all of these. ALSO, 1 live roach on the edge of the rice cooker. This was removed. Warning

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked eggs in the reach-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the reach-in cooler on the cook line: chicken 50F. Pork 50F, shrimp 51F, sprouts 47F. Items will be moved to the walk-in cooler. Items brought out just before 11am per staff. Warning

High Priority - Toxic substance/chemical improperly stored. Observed hood cleaner stored on a handle of the oven. This was placed in cleaning. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed spray bottle and cloth in the first hand wash sink in the kitchen. These were removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the bar hand wash sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed lack of proof of any training available for review. Warning

Basic - Dead roaches on premises. Observed multiple dead roaches outside of the employee restroom, located at the end of the kitchen on the way to the back door. Also 1 dead roach on the dish wash machine drainboard. ALSO, in the cook line hand wash sink, multiple dead roaches. All of these were cleaned up. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 utensils in standing water on the cook line. The water was dumped.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed 2 hand wash sink in the kitchen, no signs.

Basic - Open dumpster lid. Observed the dumpster lids were open.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed the hand wash sink on the wall on the cook line was slow draining. The staff plunged the sink, in now drains. Corrected On-Site

Basic - Waste line missing at soda gun holster. Observed a lack of a waste line for the soda gun at the bar.