DIM SUM HOUSE
2440 E HWY 50, Clermont FL 34711 · 352-404-8352
Last inspected Jul 10, 2026 · 18 visits since July 2023
JAN 25
JUN 25
DEC 25
JUN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. per operator since 9am red potatoes 9am (103F - Cooling); cooked corn 9am (85F - Cooling)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
18 visits, newest first
Jul 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink -ice bin -walk in cooler shelves have residue buildup
Cutting board has cut marks and is no longer cleanable. -make table
Floor area(s) covered with standing water. -dish area, cook line
Floors not maintained smooth and durable. -entry to walk in freezer
Show the remaining 2 findings ▾
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler doors on cook line -exterior of equipment on cook line -exterior of rice cooker on cook line -grates on stove -filters on hood suppression system -fans in walk in cooler are dusty -gaskets on walk in cooler door -shelves in bar area -exterior boba machine
Jul 10, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2026Call Back - Admin. complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Calamari 51, rice noodles 48, raw chicken 49F, raw chicken mix 48F, raw shrimp mix 48F, raw shell eggs, pork and shrimp dumpling, shrimp balls, shrimp stuffed eggplant, raw shrimp48F, cooked pork 48F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 51, rice noodles 48, raw chicken 49F, raw chicken mix 48F, raw shrimp mix 48F, raw shell eggs 53F pork and shrimp dumpling 49F shrimp balls 49 F, shrimp stuffed eggplant49F, raw shrimp48F, cooked pork 48F All cold holding in walk in cooler. Walk in cooler is down.
Jul 1, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked beef (82F - cooling since 9:30, temped @ 11:49), cooked noodles (72F - cooling, made @ 9:00, temped @ 11:50) walk in cooler
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked beef (82F - cooling since 9:30, temped @ 11:49) -cooked noodles (72F - cooling, made @ 9:00, temped @ 11:50)
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 and the time removed from temperature control cannot be determined. See stop sale. -cooked noodles on line
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Sanitizer Bucket (Quaternary 500++ppm), operator diluted, 250 ppm
Employee washed hands in a sink other than an approved handwash sink. -prep sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked beef (82F - cooling since 9:30, temped @ 11:49), cooked noodles (72F - cooling, made @ 9:00, temped @ 11:50) walk in cooler, in deep pan, covered and stacked
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink -ice bin -walk in cooler shelves have residue buildup
No handwash sink located in vending machine area where employees service bulk food machines. -rice in hand sink at entry to kitchen
Spray bottle containing toxic substance not labeled. -pink liquid in bar
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable. -make table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee handling food was wearing a watch
Equipment in poor repair. -gaskets on walk in cooler doors
Floor area(s) covered with standing water. -dish area, cook line
Floors not maintained smooth and durable. -entry to walk in freezer
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. -oven door
Light not functioning under hood suppression system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler doors on cook line -exterior of equipment on cook line -exterior of rice cooker on cook line -grates on stove -filters on hood suppression system -fans in walk in cooler are dusty -gaskets on walk in cooler door -shelves in bar area -exterior boba machine
Standing water in bottom of reach-in-cooler. -cook line
Time/temperature control for safety food thawed in an improper manner. -whole chicken thawing in standing water. Operator turned on cold running water
Wall soiled with accumulated grease, food debris, and/or dust. -behind soda boxes -by dish machine
Water leaking from pipe and/or faucet/handle. -under hand sink in dish room, operator repaired pipe, leak stopped
Jun 29, 2026Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Calamari 51, rice noodles 48, raw chicken 49F, raw chicken mix 48F, raw shrimp mix 48F, raw shell eggs, pork and shrimp dumpling, shrimp balls, shrimp stuffed eggplant, raw shrimp48F, cooked pork 48F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 51, rice noodles 48, raw chicken 49F, raw chicken mix 48F, raw shrimp mix 48F, raw shell eggs 53F pork and shrimp dumpling 49F shrimp balls 49 F, shrimp stuffed eggplant49F, raw shrimp48F, cooked pork 48F All cold holding in walk in cooler. Walk in cooler is down.
Jun 29, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority5 Intermediate15 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked beef (82F - cooling since 9:30, temped @ 11:49), cooked noodles (72F - cooling, made @ 9:00, temped @ 11:50) walk in cooler
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked beef (82F - cooling since 9:30, temped @ 11:49) -cooked noodles (72F - cooling, made @ 9:00, temped @ 11:50)
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork on make table, operator moved beef to front -pooled eggs over prepped potatoes and coffee in reach in cooler in kitchen -raw shrimp with bread in reach in cooler
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 and the time removed from temperature control cannot be determined. See stop sale. -cooked noodles on line
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Sanitizer Bucket (Quaternary 500++ppm), operator diluted, 250 ppm
Employee washed hands in a sink other than an approved handwash sink. -prep sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked beef (82F - cooling since 9:30, temped @ 11:49), cooked noodles (72F - cooling, made @ 9:00, temped @ 11:50) walk in cooler, in deep pan, covered and stacked
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink -ice bin -walk in cooler shelves have residue buildup
No handwash sink located in vending machine area where employees service bulk food machines. -rice in hand sink at entry to kitchen
Spray bottle containing toxic substance not labeled. -pink liquid in bar
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable. -make table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee handling food was wearing a watch
Equipment in poor repair. -gaskets on walk in cooler doors
Floor area(s) covered with standing water. -dish area, cook line
Floors not maintained smooth and durable. -entry to walk in freezer
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. -oven door
Light not functioning under hood suppression system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler doors on cook line -exterior of equipment on cook line -exterior of rice cooker on cook line -grates on stove -filters on hood suppression system -fans in walk in cooler are dusty -gaskets on walk in cooler door -shelves in bar area -exterior boba machine
Standing water in bottom of reach-in-cooler. -cook line
Time/temperature control for safety food thawed in an improper manner. -whole chicken thawing in standing water. Operator turned on cold running water
Wall soiled with accumulated grease, food debris, and/or dust. -behind soda boxes -by dish machine
Water leaking from pipe and/or faucet/handle. -under hand sink in dish room, operator repaired pipe, leak stopped
Wiping cloth sanitizing solution stored on the floor. -bar, operator moved to shelf
Jun 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 5 high priority.
5 High priority6 Intermediate15 Basic
Show 26 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked beef (82F - cooling since 9:30, temped @ 11:49), cooked noodles (72F - cooling, made @ 9:00, temped @ 11:50) walk in cooler
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked beef (82F - cooling since 9:30, temped @ 11:49) -cooked noodles (72F - cooling, made @ 9:00, temped @ 11:50)
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork on make table, operator moved beef to front -pooled eggs over prepped potatoes and coffee in reach in cooler in kitchen -raw shrimp with bread in reach in cooler
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 and the time removed from temperature control cannot be determined. See stop sale. -cooked noodles on line
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Sanitizer Bucket (Quaternary 500++ppm), operator diluted, 250 ppm
Employee washed hands in a sink other than an approved handwash sink. -prep sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooked beef (82F - cooling since 9:30, temped @ 11:49), cooked noodles (72F - cooling, made @ 9:00, temped @ 11:50) walk in cooler, in deep pan, covered and stacked
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose at triple sink -ice bin -walk in cooler shelves have residue buildup
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/ -food manager arrived during inspection
No handwash sink located in vending machine area where employees service bulk food machines. -rice in hand sink at entry to kitchen
Spray bottle containing toxic substance not labeled. -pink liquid in bar
Buildup of food debris/soil residue on equipment door handles.
Cutting board has cut marks and is no longer cleanable. -make table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee handling food was wearing a watch
Equipment in poor repair. -gaskets on walk in cooler doors
Floor area(s) covered with standing water. -dish area, cook line
Floors not maintained smooth and durable. -entry to walk in freezer
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. -oven door
Light not functioning under hood suppression system
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach in cooler doors on cook line -exterior of equipment on cook line -exterior of rice cooker on cook line -grates on stove -filters on hood suppression system -fans in walk in cooler are dusty -gaskets on walk in cooler door -shelves in bar area -exterior boba machine
Standing water in bottom of reach-in-cooler. -cook line
Time/temperature control for safety food thawed in an improper manner. -whole chicken thawing in standing water. Operator turned on cold running water
Wall soiled with accumulated grease, food debris, and/or dust. -behind soda boxes -by dish machine
Water leaking from pipe and/or faucet/handle. -under hand sink in dish room, operator repaired pipe, leak stopped
Wiping cloth sanitizing solution stored on the floor. -bar, operator moved to shelf
Dec 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate16 Basic
Show 23 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -no color change on heat strip, ran again with different strip, got color change to 160 F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salt fish (62F - Cold Holding), reach in cooler near dry storage, held less than four hours per operator. Recommended operator place on Time as a Public Health Control.
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. Operator determined time and placed time marking on containers
Toxic substance/chemical improperly stored. -bottle of cleaner stored on shelf with salt and pepper in server area
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of spray hose is heavily soiled at dish machine
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -dish room
Spray bottle containing toxic substance not labeled. -bottle of blue liquid at mop sink
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. -msg container in dry storage
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink cups on rack with seasonings/spices on speed rack in back kitchen, operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table in back kitchen
Equipment in poor repair. -interior of oven door beside prep table
Exterior door has a gap at the threshold that opens to the outside. -front double doors
Food not stored at least 6 inches off of the floor. -sauce in dry storage
Hole in or other damage to door. -bottom of both bathroom doors
Ice buildup in walk-in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice container in dry storage
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in 100F water on server line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters on hood suppression system is heavily soiled -gaskets and sides of door on walk in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. -open bottles of drinks in 3 door cooler in back kitchen, operator removed
Raw fruits/vegetables not washed prior to preparation. -employee was cutting green onions without washing them first
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed peppers over cooked chicken in walk in cooler
Wiping cloth sanitizing solution stored on the floor. -bar, operator removed
Jun 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Water filters expired 4/1/25.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Bags stored over seasoning in dry storage area.
Insect control device installed over food preparation area by tea kettles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled.
Jun 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 10 high priority.
10 High priority6 Intermediate17 Basic
Show 33 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Rice,52 f held from last night.
Food stored in ice used for drinks. See stop sale. Cut lemons and a can of soda.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Egg roll,124 f held less than four hours.Advised operator to use time as a public health control.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored next to bell peppers on walk in cooler. Raw scallops over noodles in walk in cooler. Raw shells stored over sauce in reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of raw chicken stored next raw shell eggs in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice,52 f held from last night.Stop Sale. Cream,57 f,varieties of dim sum,45 f,egg roll,47 f,spinach dumplings,46 f held more than four hours.Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream,57 f,varieties of dim sum,45 f,egg roll,47 f,spinach dumplings,46 f held more than four hours.Stop Sale.
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.Cooked beef,cooked chicken.
Toxic substance/chemical improperly stored. Bleach water is stored on the prep table.Red coloring is stored next to Raid on food storage rack.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Quaternary ammonia,500 ppm.Afterwards,200 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Rice is stacked too high in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained.
Handwash sink not accessible for employee use at all times.Rice container.
Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand wash sink located in the server area.
No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Water filters expired 4/1/25.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Bags stored over seasoning in dry storage area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
Holes in wall by dishwashing area.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Spoon is inside rice cooker.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Cooks line.
In-use wet wiping cloth/towel used under cutting board.
Insect control device installed over food preparation area by tea kettles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled.
Old labels stuck to food containers after cleaning.
Stored food not covered.Prepped onions in walk in cooler.
Unwashed cilantro stored over prepped onions in walk in cooler.
Water leaking from pipe and/or faucet/handle.Handwash sink at cooks line.
Working containers of food removed from original container not identified by common name.Starch and sugar.
Jan 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. -dinner napkin used to cover rice rolls in preparation
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork in holding unit beside cook line. Operator corrected.
No paper towels or mechanical hand drying device provided at handwash sink. -by cook line. Operator replaced.
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. -1 employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -barbecue pork and custard in upright reach in cooler in kitchen
Spray bottle containing toxic substance not labeled. -back kitchen. Operator labeled
2 Lights not functioning over steam area
Accumulation of black/green mold-like substance in the interior of the ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -to go area
Employee eating in a food preparation or other restricted area. -employee eating soup in to go area
Equipment in poor repair. -gaskets on reach in cooler on cook line and walk in cooler -walk in cooler door at bottom -strainer in back kitchen
In-use ice scoop stored on soiled surface between uses. -stored directly on ice machine
In-use tongs stored on equipment door handle between uses. -oven doors on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door -filters on ice machine
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. -to go area
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority5 Intermediate11 Basic
Show 20 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Non-food grade paper/paper towel used as liner for food container. -dinner napkin used to cover rice rolls in preparation
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef behind cooked pork in holding unit beside cook line. Operator corrected.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked beef (51F - Cold Holding); cooked chicken (52F - Cold Holding); cooked noodles (50F - Cold Holding); bean sprouts (51F - Cold Holding); pooled eggs(51F - Cold Holding); all held less than four hours per operator. Operator moved to walk in cooler for rapid chill. Advised operator to use Time as a Public Health control. Retemped 30 minutes later...cooked beef 42F, cooked chicken 41F, cooked noodles 40F, pooled eggs 45F, bean sprouts 41F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -by cook line. Operator replaced.
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. -1 employee
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -barbecue pork and custard in upright reach in cooler in kitchen
Spray bottle containing toxic substance not labeled. -back kitchen. Operator labeled
2 Lights not functioning over steam area
Accumulation of black/green mold-like substance in the interior of the ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -to go area
Employee eating in a food preparation or other restricted area. -employee eating soup in to go area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line wearing watches and bracelets while preparing food.
Equipment in poor repair. -gaskets on reach in cooler on cook line and walk in cooler -walk in cooler door at bottom -strainer in back kitchen
In-use ice scoop stored on soiled surface between uses. -stored directly on ice machine
In-use tongs stored on equipment door handle between uses. -oven doors on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on walk in cooler door -filters on ice machine
Stored food not covered. -hot and sour soup and chicken corn soup not covered on holding unit underneath microwave.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. -to go area
May 21, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks in dish area have lime buildup.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Mar 26, 2024Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks in dish area have lime buildup.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment removed three compartment sink from the bar and from the kitchen. Establishment relocated the handwash sink at the bar. Establishment added a service station in the dining room.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Mar 19, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
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 stored over an open package of raw pork in walk in freezer.
Vacuum breaker not at correct location on splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks in dish area have lime buildup.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment removed three compartment sink from the bar and from the kitchen. Establishment relocated the handwash sink at the bar. Establishment added a service station in the dining room.
Accumulation of lime scale on the inside of the dishmachine.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.per operator since 9am red potatoes 9am (103F - Cooling); cooked corn 9am (85F - Cooling)
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. Bar 0ppm
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. First attempt Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F Second attempt Heat strip turned black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. per operator since 9am red potatoes 9am (103F - Cooling); cooked corn 9am (85F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator Moved to walk in to quick chill milk batter (46F - Cold Holding)
Handwash sink not accessible for employee use at all times in the bar
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal food not properly identified and segregated from food to be served to the public in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Interior of microwave has accumulation of black substance/grease/food debris.
Light not functioning over cook line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.