JADE PALACE

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Back dry storage room tiles damaged Repeat Violation

Basic - Stored food not covered in walk in cooler, egg rolls and chicken not covered, manager had employee cover food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Operator states they just got a delivery and door was open. sweet sour chicken (47F - Cold Holding); chicken (48F - Cold Holding), opened freezer door to rapid chill walk in cooler Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior back upper corner has some mold like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in lobby water stained. Ceiling tiles in employee bathroom and dry storage also water damaged. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above soup area. Repeat Violation - From follow-up inspection 2025-02-14: Time Extended - From follow-up inspection 2025-03-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile above hot soup Warning - From follow-up inspection 2024-09-25: 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. Tested machine 2x, sanitation not pulling through tube.Warning Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in mini freezer

Basic - Light not functioning. Under hood, 1 light out Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of mini freezer is soiled with food residue

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dead roaches on premises. 3 dead roaches in storage area. Employee swept up. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored in bowl over onions and peppers in roll top part of cooler. Operator covered and relocated to lower shelf Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles damaged in service area.

Basic - Food not stored at least 6 inches off of the floor. Shrimp stored on floor Corrected On-Site

Basic - Screen in door torn/in poor repair. Screen door in kitchen to outside is torn.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook was outside and returned to cook line to prepare food without washing hands

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing documents for hostess. Employee red no signed during inspection Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Christa handles deliveries and togo orders, has been employed for over a year and does not have a food handler certificate.

Basic - Food stored on floor. Oil containers stored on the floor in hall next to kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Butcher knives stored between triple sink well and prep table Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over ready to eat foods. Operator moved Corrected On-Site Repeat Violation

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. Dishwasher (Chlorine 00ppm)

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over baby corn Raw shelled eggs over mushrooms Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic n oil (77F - Cold Holding) add to time plan, cooked beef suggested rapid chill found above fill line in cookline unit (70F - Cold holding) Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In mens restroom

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In womens and mens bathrooms

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between triple sink and prep table Corrected On-Site

Basic - Stored food not covered. Crispy wonton uncovered Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. On left side of building back hallway

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer bucket tested at 00ppm for chlorine, operator added bleach retested at 50ppm. 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. Tested dishmachine at 00ppm, sanitizer bucket was empty operator switched to new bucket. Retested at 50ppm Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped at 88F, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled accumulated grease Gasket on reach in cooler soiled

Basic - Stored food not covered. In walk in cooler multiple uncover items Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cut and washed onions

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On wok station Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained/soiled

Basic - Bowl or other container with no handle used to dispense food. In salt using a bowl with no handle Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored with food on shelf under prep table

Basic - Equipment in poor repair. Multiple white cutting board need to be scored down

Basic - Food stored on floor. Buckets of noodles and sauce stored on floor Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline reach in soiled Repeat Violation

Basic - Stored food not covered. In walk in cooler uncover egg rolls and cooked chicken Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Dishmachine in leaking

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Wet cloth on cookline Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled sugar 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. 0 reading called eco lab set up sanitizer in triple sink Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over beef Corrected On-Site

High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, general chicken, cooked shrimp In walk in cooler

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training expired in June All employees must be trained by next unannounced inspection

Basic - Bowl or other container with no handle used to dispense food. Cup in rice Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk in cooler not separated. Educated

Basic - Equipment and utensils not properly air-dried - wet nesting. Above triple sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler 2 door Hood filters

Basic - Stored food not covered General chicken,egg rolls, broccoli, Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.