NO 1 CHINESE FOOD

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp, raw beef, raw chicken over cooked wontons and sauces in prep cooler. -Raw chicken, raw pork, raw shrimp over onions and sauces in walk in cooler. Operator removed all items . Corrected On-Site

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 out of its original package over other raw meats and foods in reach in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Wonton 114-120F hot holding in steam well less than 4hrs per operator. Operator immediately reheated to. 171F for temperature recovery Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked food not date marked all made 5/1 per operator. Operator immediately dated Corrected On-Site

Basic - Ceiling tile missing. -Ceiling tile out of place above water heater due to water damage

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Ceiling tiles have water damage throughout kitchen

Basic - Dead roaches on premises. 1 dead roach in empty egg carton under prep table on cook line. Operator immediately discarded Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink and food on shelf above prep cooler. Operator removed Corrected On-Site

Basic - Equipment in poor repair. -Cooler at beginning of cook line not working. No food items inside

Basic - Floor soiled/has accumulation of debris. -behind and around smoker -under coolers and prep tables on cook line -under fryer heavily soiled -under cook line along edges -edges of floor throughout kitchen

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of smoker

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelves next to smoker - sides of fryer

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - bottom Interior of small black fridge at front counter

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -trays of raw chicken above trays of raw beef, French fries in reach-in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken on top of sauce buckets in walk-in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs sitting on speed rack at room temperature less than 2 hours. Product moved into cooler for temp recovery. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -dumplings ( 116 - Hot Holding) less than 2 hours on cook line.

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. -new menus list Crab Rangoon, per operator made with imitation crab. Operator started marking menus during inspection, changing C to K. Corrective Action Taken

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. -to go containers with no handles in bulk sugar, msg, salt. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile out of place above water heater, large opening.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled with dust, webs near back door. Repeat Violation

Basic - Floor soiled/has accumulation of debris. -under all equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf under rice cooker on cook line soiled. -grease build up on sides of fryers, salamander, around woks, side of BBQ. -hood filters soiled. -fan covers in walk-in cooler soiled. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -bulk sugar, msg, salt.

High Priority - Container of medicine improperly stored. -on cook line shelf above cooler. Corrected On-Site

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 eating, then returned to cook line and prepared food order without washing hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -trays of raw chicken above raw beef in reach-in freezer.

Basic - Bowl or other container with no handle used to dispense food. -in bulk sugar, salt, rice

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above back door, 3 compartment sink.

Basic - Equipment in poor repair. -walk-in cooler floor rusted.

Basic - Floor soiled/has accumulation of debris. -floors soiled with build up of grease and food debris under cooking equipment. -floors soiled under 3 compartment sink, shelves in back area. Floor drain soiled under 3 compartment sink. -walk-in cooler floor soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above bbq and some woks. -exterior of rice, sugar and salt bins soiled. -exterior of reach-in freezers around door handles soiled. -food debris and mold-like growth on walk-in cooler shelves.

Basic - Working containers of food removed from original container not identified by common name. -bulk dry goods.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began scooping rice without washing hands. Advised.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw beef on shelf above cooked shrimp and onions.

Basic - Bowl or other container with no handle used to dispense food. -cup with no handle used to scoop rice.

Basic - Floor soiled/has accumulation of debris. -build up of grease and food debris under cooking equipment. -floors soiled under shelves, 3 compartment sink. Wall soiled with accumulated grease, food debris, and/or dust. -behind hand wash sink, cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on cooking equipment. -soiled handles on reach in freezers

Basic - Stored food not covered. -bulk salt, sugar, msg, rice uncovered, no lids.

Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp thawing in standing water.

Basic - Working containers of food removed from original container not identified by common name. -bulk salt, sugar, msg not labeled.

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 shrimp. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink basin.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked bamboo bowl chipped.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of blue liquid at warewash area. Advised operator

Basic - Equipment in poor repair. Cookline reach in cooler door held up by soda can.

Basic - Floors not maintained smooth and durable. Walk in cooler floor rusted.

Basic - Nonfood-contact surface soiled with grease, food debris. Shelves under tables on Cookline

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

Basic - Stored food not covered. Barrels of bulk foods in kitchen

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled cleaning towels, then returned to cook line and began preparing food without washing hands.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed pan and large aluminum bowl, did not sanitize. Provided handout on proper warewashing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken above peeled onions in walk-in cooler -small container of raw shell eggs sitting on cut carrots and celery in make table. Repeat Violation

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. -facility received new menus offering Crab Wontons. Product is made in house with imitation crab only. Operator is correcting menus by hand to Krab Wontons. Corrected On-Site

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. -blank form left on prior inspection. Provided new Employee Reporting Agreement in Chinese, both operators read and signed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -to container with no handle in sauce in steam table.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile out of place leaving large gap in ceiling in back room where chicken is cooling. Repeat Violation

Basic - Equipment in poor repair. -walk-in cooler floor near door rusted.

Basic - Floor soiled/has accumulation of debris. -floors soiled under hand wash sink, 3 compartment sink, fryers and bbq. Repeat Violation

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. Cook cutting broccoli with bare hands Corrective action taken, cook washed hands and placed gloves on to cut broccoli

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw ground pork in large stand up freezer Raw scallops over cooked pork in small stand up freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over sauce in cooler make table at cook line Raw chicken and raw beef over sauces in walk in cooler Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemical bottle on prep table next to raw chicken in container

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. Provided form Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stand up smoker used on 5/22/23, has food debris and liquid in bottom of smoker at cook line

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. Provide form

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle on prep table

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in MSG and sugar containers Repeat Violation

Basic - Ceiling tile missing. Over hot water heater in back area

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

Basic - Floor soiled/has accumulation of debris. Food debris build up on floor under fryers at cook line Repeat Violation

Basic - Floors not constructed to be easily cleanable. Tiles missing on floor in ware wash area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in small black fridge/freezer (freezer) at front counter

Basic - In-use wet wiping cloth/towel used under cutting board. At back prep table

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line Side of fryer has grease build up Crash cart at cook line has debris build up Bottom of table for rice warmer at cook line has food debris build up Shelves in walk in cooler have debris build up Repeat Violation

Basic - Open dumpster lid.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door and screen door held open to the outside during hours of operation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris in reach in cooler make table at cookline

Basic - Stored food not covered. Cooked springs rolls in walk in cooler Sugar and MSG containers no lids Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Won ton wraps thawing at room temperature

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken on top racks above wontons, won ton wrappers in upright reach-in freezer. Operator moved products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg rolls 45, raw shrimp 45 less than 1 hour. Sitting above top of pans in cook line reach-in cooler. Product moved into reach-in cooler below for temperature recovery. Corrective Action Taken

Intermediate - No soap provided at handwash sink. -no soap at kitchen hand wash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -plastic to go containers with no handle in bulk dry goods on shelf by back door.

Basic - Employee eating in a food preparation or other restricted area. -operator eating in kitchen at start of inspection.

Basic - Floor soiled/has accumulation of debris. -floors soiled throughout facility. Wall soiled with accumulated grease, food debris, and/or dust. -walk-in cooler walls and ceiling soiled, walk-in cooler fan cover soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -salamander interior soiled with old food debris. -walk-in cooler shelves and shelf covers soiled with food, mold-like growth. -grease build up on exterior of cooking equipment. -exterior of white freezer soiled by handle.

Basic - Stored food not covered. -pan of flour on bottom shelf next to 3 compartment sink not covered. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food.Pork stored directly on bag at chest freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked pork in reach in freezer.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.Owner washed hands at three bay sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand sink at bathroom with temperature of 76F. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Ceiling tile over hood system.

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves dirty.

Basic - Stored food not covered.Flour, sugar, salt. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Ground beef stored in Togo bags in both reach in freezers Repeat Violation Warning - From follow-up inspection 2022-05-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided, public restroom Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Numerous in kitchen Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Smoker filled with old grease Shelving above 3 compartment sink soiled Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Closer not working properly Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Flour bins, and others Warning - From follow-up inspection 2022-05-20: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2022-05-20: Time Extended