MR DRAGON

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. Observed employee on cook line in kitchen pull out phone from back pocket then immediately went back to prepping raw chicken for fryer. Chicken was cooked 171F.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp placed over cooked chicken. Operator removed raw shrimp from above chicken. In walk in cooler, raw chicken placed over noodles. Operator removed raw chicken from above noodles. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Grill cleaning chemical stored next to container of cook chicken in kitchen. Operator removed chemical. In dry storage room, floor cleaning chemicals stored over container of to go bags. Operator removed chemicals from above. Corrected On-Site

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. All employee trainings expired 2/16/24.

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used as scooper in rice in dry storage room. Operator removed bowl. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, employee food next to customer food/not separated. Operator separated from public food. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink above make line flip top cooler. Operator removed drink. On prep table where vegetables are being cut, employee drink. Operator removed drink. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One employee engaged in food prep in kitchen did not have hair restraint. Employee put on hat. Corrected On-Site Repeat Violation

Basic - Floor, walls and or ceiling soiled/has accumulation of debris. Walls in prep room/storage room next to walk in cooler are soiled with old food. Floors under fryer have grease build up.

Basic - Food stored on floor. In walk in cooler, container of soy sauce on ground. Operator removed from ground. In dry storage room, cooking oil on ground. Operator removed oil from ground. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Excess garbage around dumpster enclosure.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensil scooper in direct contact of flour and sugar storage container in dry storage/prep room. Operator lifted handle out of product. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter in kitchen have grease build up. Side of fryers in kitchen have build up of grease. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open. Operator closed lid. Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Exterior back door not self closing.

Basic - Reuse of single-service or single-use articles. Milk jug cut at an angle used as scooper at wok station. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork on counter of prep table in container of standing water. Operator placed under running water. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked chicken stored cooling in the walk in cooler over night; cooked chicken (46F - Cold Holding).

High Priority - Nonfood-grade bags used in direct contact with food. In the walk in cooler and reach in freezer plastic take out bags used in direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw chicken stored over ready to eat green peppers. In walk in cooler raw chicken over raw beef.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, cooked chicken stored cooling in the walk in cooler over night; cooked chicken (46F - Cold Holding). On the main cook line, garlic in oil (64F - Cold Holding) establishment minces their own garlic and adds it to oil. At time of inspection garlic stored on cart at wok station at ambient air temperature. Inspector had operator add garlic in oil to existing time as public health control documents. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the main cook line, garlic in oil (64F - Cold Holding) establishment minces their own garlic and adds it to oil. At time of inspection garlic stored on cart at wok station at ambient air temperature.Inspector had operator add garlic in oil to existing time as public health control documents. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with food residue staining build up.

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/ At time of inspection over 4 employees actively working with food with no certified food manager present.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In the reach in chest freezer, two bags of cooked chicken frozen with no product date marking for when the chicken was made.

Intermediate - Spray bottle containing toxic substance not labeled. Green squeeze bottle in the three compartment sink with no product labeling.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the back side of the main cook line flip top reach in cooler and on the clean prep table. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in chest freezer employee personal fish stored with food to be served to customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones stored on clean prep table. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. One employee on the main cook line with no hair restraint actively working with food.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean plastic containers stacked while wet.

Basic - Food stored on floor. Noodles stored in water under the three compartment sink. In the dry storage room, bottles of water stored on the floor. Repeat Violation

Basic - Hole in or other damage to wall. In the dry storage area, hole in the ceiling.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior of reach in chest freezer has build up of ice around the door seal and exposed cooler insulation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler has mold like substance on the door gaskets. Repeat Violation

Basic - Reuse of single-service or single-use articles. Single service plastic jug cut and reused as a scoop. Repeat Violation

Basic - Single-service articles improperly stored. In the storage room off the side of the dining room, single service carry out items stored on the floor.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in the three compartment sink at ambient air temperature.

Basic - Unnecessary items/unused equipment on the premises. On the establishment premise, buildup of discarded tires outside of back door.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor in front of the hand wash sink in the main kitchen area. Wet wiping cloth stored on clean prep table.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of salt, sugar and flour in the dry storage area with no product labeling.

High Priority - Container of medicine improperly stored. Bottle of pain reliever stored on shelf above reach-in cooler on cook line. Operator moved. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach-in freezer in side storage room, sheet trays of raw beef and raw chicken stored over ready to eat wonton wrappers. In chest freezer in side storage room, sheet tray of raw chicken and raw pork in plastic wrap stored over dumplings. Operator began moving items. Corrective Action Taken

High Priority - 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. Chicken by handwash sink, held on time with no time marked. Operator stated chicken cooked at 1130, marked time. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bulk rice container by back door, metal bowl,with no handle stored in rice. In bulk sugar container by back door, plastic togo bowl stored in rice. Operator removed bowls. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open bottle water stored on shelf above cook line reach-in cooler. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Set of keys stored on shelf above cook line reach-in cooler. Operator moved ,keys. Corrected On-Site

Basic - Food stored on floor. At cook line, case of oil on floor. In prep area by back door, multiple containers of sauces stored on floor. Operator began moving containers. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezers in side storage room have ice build up.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers and adjoining equipment have build up,of grease and food debris. Handle for scoop in bulk sugar container by back door has build up of encrusted food. Repeat Violation

Basic - Open dumpster lid. Both lids open.

Basic - Reuse of single-service or single-use articles. Establishment is reusing box lids for cooked chicken. Operator moved cooked chicken to sheet trays. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed 2 good containers and placed them as clean, explained proper sanitation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above noodles and raw chicken on shelf above unwashed cabbage in walk in cooler

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. Raw chicken on shelf above beef in upright freezer, both on trays, mgr rearranged Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88f soup on table, less than 4 hrs, mgr reheated it to 165f Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Mgr couldn't find it

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed one to be filled

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken yesterday morning, mgr wrote date on Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At front counter

Basic - Clean linens stored on floor. By handsink, employee placed it in shelf Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Old one

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above prep areas, mgr discarded them Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking

Basic - Equipment in poor repair. Fryer basket torn

Basic - Food storage container/container lid cracked or broken. Lid is cracked for msg

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On msg, mgr moved handle up Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Box freezer for shrimp

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler by drive thru

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl, mgr made new solution, 100 ppm

Basic - Working containers of food removed from original container not identified by common name. White powdery in soy bucket, mgr wrote name on Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic container used in bulk flour container. Operator discarded. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on prep table at cook line. Operator discarded. Corrected On-Site

Basic - Food stored on floor. Jugs of oil on floor at back kitchen area. Operator moved to rack. Corrected On-Site Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Unbagged garbage on ground at dumpster. Also, build up of leaves.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. White rice warmer near drive thru, scoop handle touching product. In back kitchen area, scoop in bulk flour has handle touching product. Scoops moved during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep table at cook line has build up of food residue. Exterior of multiple bulk containers in back kitchen area have soil residue. Repeat Violation

Basic - Open dumpster lid. Operator closed during inspection. Corrected On-Site

Basic - Reuse of single-service or single-use articles. In back storage area, cut jug reused. Operator discarded. In side storage area, cardboard box reused for raw shrimp in cheat freezer. Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At triple sinks, shrimp thawing in standing water. Water turned on during inspection. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen and back kitchen areas have food residue.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on prep table at cook line. Operator moved to sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200+ppm); bleaching out strip when first tested. Operator remade, Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site