PHO 1

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in from dining area put gloves on and began preparing customer order. Advised operator about proper hand washing. Warning

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 handle lounge chair then placed on gloves and engaged in cutting scallions without washing hands. Advised operator on proper hand washing technique. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense brown sugar. Operator removed. Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2025 Warning

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

Basic - Single-service articles improperly stored. Observed box single serve portion cups and lidsstored in contact with kitchen floor. Warning

Basic - Working containers of food granulated sugar removed from original container not identified by common name. Warning

High Priority - Container of medicine improperly stored. Employee medicine over food preparation area and over clean utensils. Operator removed Corrected On-Site 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. Dishwasher (Chlorine 0ppm) Operator primed machine and retested at chlorine 0ppm Advised Operator to set up triple sink to chlorine 100ppm to manually sanitize dishes. Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands in triple sink, dried with soiled wiping cloth, then began handling clean utensils to prepare/serve food. Discussed with employee, who then washed hands at hand wash sink and dried with paper towels. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At White Chest Freezer; Plastic 1/6 pan of raw shrimp stored on top of ready to eat spring roll shells. Operator removed raw shrimp Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleaning chemical stored over beans Operator removed Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 6/symptoms with Operator. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Raw shrimp stored in handwashing sink Operator removed Corrected On-Site Warning

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. Provided reporting agreement Employee signed during inspection Corrected On-Site Warning

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. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container inside walk-in cooler with Cooked pork at 2:30( 64°F cooling since 9:30am, rechecked at 3:45pm(55°F cooling) . Per operator product cooling for over 6 hours. Product did not reach 41°F or below within 6 hours. Operator discarded.See Stop Sale

High Priority - Employee switched from working with raw food ( handling raw beef)to handling handle of flip top cooler lid without washing hands. Educate on proper hand washing procedures. Employee washed hands Corrected On-Site

High Priority - Nonfood-grade bags( thank you Togo bags) used in direct contact with food.( raw pork, raw beef) Inside walk-in freezer. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked noodles and sauces inside flip top cooler #1. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed inside flip top cooler #2, Cooked pork at 2:22pm (56°F cooling since 9:30am ) over 4 hours. Sliced cabbage at 2:22pm (58°F ambient cooling since 9:30am)over 4 hours, Per operator both products cooling for over 4 hours. Products did not reach 41°F or below within 4 hours. Operator discarded.See Stop Sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed a deep covered container inside walk-in cooler with Cooked pork at 2:30( 64°F cooling since 9:30am, rechecked at 3:45pm(55°F cooling) . Per operator product cooling for over 6 hours. Product did not reach 41°F or below within 6 hours. Operator discarded.See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler #1 pork (60°F cold holding ) per operator stored overnight). Per operator product not prepared or portioned today. Operator discarded.See Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler #1 pork (60°F cold holding ) per operator stored overnight). Per operator product not prepared or portioned today. Operator discarded.See Stop Sale Observed inside Flip top #2 bean spouts ( 50F° cold holding) . Per operator product stored for 1 hour. Per operator product not prepared or portioned today. Operator moved to walk in cooler

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed inside flip top cooler #2, Cooked pork at 2:22pm (56°F cooling since 9:30am ) over 4 hours. Sliced cabbage at 2:22pm (58°F ambient cooling since 9:30am)over 4 hours, Per operator both products cooling for over 4 hours. Products did not reach 41°F or below within 4 hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg rolls (128°F hot holding )seating on basket on fry station. Per operator product stored for 30 minutes. Operator dropped egg rolls in fryer to reheat to 165°F Corrective Action Taken

High Priority - Toxic substance/chemical( bleach) improperly stored over bags of rice on back area. Operator stored properly . Corrected On-Site

Intermediate - Spray bottle containing toxic substance( degreaser) not labeled. Operator labeled Corrected On-Site

Basic - Ceiling tile missing. Outside walk-in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a container with water at 85°F with spoons for rice on cook line. Operator discarded water Corrected On-Site Repeat Violation

Basic - Utensils in poor condition. Strainer broken on dish area. Operator discarded Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live under dishwasher 1 live under reach in cooler on cook line 1 live under trash can dolly by three compartment sink 5 live in oil box stored on floor between fryer and perp table on cook line. Warning - From follow-up inspection 2022-11-15: 2 live under wooden pallet by walk in freezer. Employee killed both. 1 live under dishwasher Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink located outside. Explained Warning - From follow-up inspection 2022-11-15: Same 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. Dishwasher chlorine 0 ppm. Tested twice. Tried to prime several minutes. No chemical dispensed. Advised to setup three compartment sink. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pots and pans washed rinsed and put away without sanitizing. Explained and showed him the sanitizer sign on the three compartment sink. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef in plastic sleeve stored on top of ice bag in walk in freezer . Explained and showed posted chart for proper storage of refrigerated food. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live under dishwasher 1 live under reach in cooler on cook line 1 live under trash can dolly by three compartment sink 5 live in oil box stored on floor between fryer and perp table on cook line. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose Bibb at mop sink located outside. Explained Warning

Intermediate - Handwash sink not accessible for employee use at all times. Green basket stored in hand sink by three compartment sink . Explained and manager removed the basket. Corrected On-Site Warning

Basic - Dead roaches on premises. 2 dead under dishwasher. Warning

Basic - Food stored on floor. Box of chicken stored on floor in walk in freezer and box of oil stored on floor between fryer and prep table on cook line . Explained Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula stored in a container in standing water by rice cooker. Water temperature 78 f. Explained and manager dumped the water. Corrected On-Site Warning