Mar 22, 2022
Complaint Full
Call Back - Complied
Mar 21, 2022
Complaint Full
Warning Issued
14-15-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cheese wontons in direct contact with cardboard box. Observed manager remove wontons from box. Corrected On-Site Repeat Violation
12A-09-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch face and then proceed to prepare sushi roll. See stop sale. Observed manager instruct employee to wash hands and change gloves and observed employee discard sushi roll. Corrected On-Site
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee touch face and then proceed to prepare sushi roll. See stop sale. Observed manager instruct employee to wash hands and change gloves and observed employee discard sushi roll. Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed multiple food items on buffet steam table since 10:30am hot held less than 135F at 10:45am: chicken products 113F-129F, cooked noodles 120F, cooked potatoes 119F, beef 123F, green beans 130F, zucchini 112F, shrimp 126F. Observed manager place food on time as a Public Health Control. Corrective Action Taken Warning
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks in kitchen. Observed manager place paper towels at sink. Corrected On-Site
05-08-4
Intermediate - No probe thermometer provided to measure temperature of food products.
53B-13-5
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.
27-16-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink by line cook station due hot water nozzle not working. Repeat Violation
22-20-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine in waitstation.
16-44-4
Basic - Dishware/utensils not soaked prior to being placed in dishmachine. Observed in ware washing area, prior to being placed in dishmachine, where employees are rinsing dishes but food debris is either going into porous containers or straight onto floor.
36-17-5
Basic - Floor tiles missing and/or in disrepair in ware washing area.
14-75-7
Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed multiple food items on buffet steam table since 10:30am hot held less than 135F at 10:45am: chicken products 113F-129F, cooked noodles 120F, cooked potatoes 119F, beef 123F, green beans 130F, zucchini 112F, shrimp 126F. Warning
10-02-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs in line cook station being stored on side of trash can. Observed manager place tongs in ware washing area. Corrected On-Site
33-06-4
Basic - Trash receptacles not provided where needed in establishment. Observed in ware washing area prior to being placed in dishmachine where dishes are being rinsed but food debris is either going into porous container or straight onto floor.
14-17-4
Basic - Walk-in cooler and clean equipment shelf by line cook station with rust that has pitted the surface.