MIKUU RAMEN
8001 DANI DR UNIT 1, Fort Myers FL 33966 · 239.362.0119
Last inspected Jul 28, 2026 · 16 visits since October 2023
SEP 25
OCT 25
OCT 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed approximately 3-6 live, small flying insects in expo area of kitchen. Observed approximately 20-30 live, small flying insects in dish washing area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026003518 | Dec 1, 2025 | Mar 25, 2026 | $160 |
| 7--2023065543 | Oct 3, 2023 | Dec 18, 2023 | $200 |
Inspection history
16 visits, newest first
Jul 28, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (45F - Cold Holding); raw beef (49F - Cold Holding); raw chicken (52F - Cold Holding) in reach in cooler on cook line. Observed cut leafy greens (66F - Cold Holding) on cook line, the operator placed in reach in cooler.
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.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting above 3 compartment sink.
Show the remaining 1 finding ▾
Standing water in floor drain/floor drain draining very slowly. Observed standing water near 3 compartment sink.
Jul 27, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 8 high priority.
8 High priority6 Intermediate9 Basic
Show 23 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch hair and face and then handle single service containers at the cook line.
Live, small flying insects found Observed approximately 3-6 live, small flying insects in expo area of kitchen. Observed approximately 20-30 live, small flying insects in dish washing area.
Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over box of lettuce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (45F - Cold Holding); raw beef (49F - Cold Holding); raw chicken (52F - Cold Holding) in reach in cooler on cook line. Observed cut leafy greens (66F - Cold Holding) on cook line, the operator placed in reach in cooler.
Toxic substance/chemical improperly stored. Observed WD-40 and spray paint stores above food prep area and cooling pork. The operator relocated the items.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink used for purposes other than handwashing. Observed handwash sink at front counter used as dump sink, had dishes and lemons. Observed handwash sink at cook line and near 3 compartment sink containing dishes.
No paper towels or mechanical hand drying device provided at handwash sink in expo area or near 3 compartment sink.
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.
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.
No soap provided at handwash sink in expo area and near 3 compartment sink.
Spray bottle containing toxic substance not labeled. Observed unlabeled sanitizer spray bottle at expo area.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in brown sugar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents above cook line and above 3 compartment sink soiled.
Employee with no hair restraint while engaging in food preparation. Observed 3 employees on cook line with no hair restraints.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting above 3 compartment sink.
Food stored on floor. Observed bucket of chicken broth stored on floor of walk in cooler, the chef relocated the bucket off the floor.
No Heimlich maneuver/choking sign posted. Emailed a copy to operator during inspection.
Opened employee beverage container in a reach in cooler on cook line with food to be served to customers.
Standing water in floor drain/floor drain draining very slowly. Observed standing water near 3 compartment sink.
Working containers of food removed from original container not identified by common name. Observed multiple containers of in use spices unlabeled in kitchen.
Jan 9, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority5 Intermediate5 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Handwash sink near dish machine blocked by multiple brooms.
No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
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.
No soap provided at handwash sink on cook line and near 3 compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts (72F - Cold Holding) at cook line, no written plan, operator states has been out for less than 2 hours.p and is discarded after 4. Educated on need for time as a public health control form and time stamp.
Bowl or other container with no handle used to dispense food - sugar.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle not above product in brown sugar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 3 compartment sink and on cook line both measure 0ppm.
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank - 15lbs stored outside customer restrooms in storage area.
Dec 23, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority8 Intermediate5 Basic
Show 17 findings ▾
Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); raw shrimp (48F - Cold Holding); hard boiled egg (49F - Cold Holding); cooked corn (48F - Cold Holding) in Reach in cooler on cook line. The operator iced down the items.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Handwash sink near dish machine blocked by multiple brooms.
Hot water at three-compartment sink and handwash sinks does not reach 85 degrees Fahrenheit. Operator states they have a work order in for hot water heater.
No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink on cook line or near 3 compartment sink.
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.
No soap provided at handwash sink on cook line and near 3 compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts (72F - Cold Holding) at cook line, no written plan, operator states has been out for less than 2 hours.p and is discarded after 4. Educated on need for time as a public health control form and time stamp.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at all employee handwash sink. Observed temperatures of 79F - 81F at all handwash sink.
Bowl or other container with no handle used to dispense food - sugar.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle not above product in brown sugar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 3 compartment sink and on cook line both measure 0ppm.
- From initial inspection : Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank - 15lbs stored outside customer restrooms in storage area.
Dec 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority9 Intermediate5 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can of ketchup, 1 can of corn, and 1 can of pineapple juice dented at the seam near 3 compartment sink. The operator segregated the items for return/discard.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager put on gloves to work with food, no handwash. Educated operator and washed hands before utilizing gloves.
Operating with an expired Division of Hotels and Restaurants license as of 12/1/25.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (50F - Cold Holding); raw beef (48F - Cold Holding); raw shrimp (48F - Cold Holding); hard boiled egg (49F - Cold Holding); cooked corn (48F - Cold Holding) in Reach in cooler on cook line. The operator iced down the items.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Handwash sink near dish machine blocked by multiple brooms.
Hot water at three-compartment sink and handwash sinks does not reach 85 degrees Fahrenheit. Operator states they have a work order in for hot water heater.
No chemical test kit provided when using sanitizer at three-compartment sink/wiping cloths.
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/ Observed 3 employees involved with food preparation and 2 employees involved in serving food, no certified food manager present.
No paper towels or mechanical hand drying device provided at handwash sink on cook line or near 3 compartment sink.
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.
No soap provided at handwash sink on cook line and near 3 compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts (72F - Cold Holding) at cook line, no written plan, operator states has been out for less than 2 hours.p and is discarded after 4. Educated on need for time as a public health control form and time stamp.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at all employee handwash sink. Observed temperatures of 79F - 81F at all handwash sink.
Bowl or other container with no handle used to dispense food - sugar.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle not above product in brown sugar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 3 compartment sink and on cook line both measure 0ppm.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank - 15lbs stored outside customer restrooms in storage area.
Dec 1, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Operator states the certificates are current but has no physical copies to provide.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
Oct 17, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. This violation is time extended from prior inspection due for following callback at end of month.
Handwash sink not accessible for employee use at all times. Observed utensils stored in hand washing sink at end of cooks line. Operator removed utensils.
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/ Observed Rainey as person in charge today. No CFM present observed 4 employees cooking and preparing food in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink at end of cooks line.
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. This is a time extended violation due for callback at a later date from prior inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed food on cook line Cooked pork out at room temperature. Operator states using time as a public health control, but, no written procedures available.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled by air vents on cooks line.
Employee with no hair restraint while engaging in food preparation. Observed two employees not wearing hair restraints while preparing food on cooks line.
Floor area(s) covered with standing water. Observed standing water on floor by three compartment sink. This violation is time extended from prior inspection due for callback.
Oct 2, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Operator states the certificates are current but has no physical copies to provide.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
Oct 1, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Observed can of pineapple dented at the seam stored near the 3 compartment sink. The operator discarded the item.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp being held over cooked pork in the reach in cooler. Operator properly stored the raw shrimp.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (44F - Cold Holding); hard boiled eggs (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (47F - Cold Holding) in reach in cooler on cook line. Observed raw beef (62F - Cold Holding); raw pork (57F - Cold Holding); raw shrimp (65F - Cold Holding); raw squid (67F - Cold Holding); cooked eggs (65F - Cold Holding); cooked pork (66F - Cold Holding); raw chicken (62F - Cold Holding); cooked chicken (61F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); butter (63F - Cold Holding); cooked pork pot stickers (63F - Cold Holding); tofu (65F - Cold Holding); pork extract (62F - Cold Holding); pork soup (61F - Cold Holding); raw shell eggs ambient temp (67F - Cold Holding); cooked noodles (63F - Cold Holding); bean sprouts (70F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); bamboo chutes (60F - Cold Holding) in walk in cooler. The operator confirmed these items were held overnight in walk in cooler. Operator discarded items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (44F - Cold Holding); hard boiled eggs (49F - Cold Holding); raw shrimp (48F - Cold Holding); raw beef (47F - Cold Holding) in reach in cooler on cook line. Observed raw beef (62F - Cold Holding); raw pork (57F - Cold Holding); raw shrimp (65F - Cold Holding); raw squid (67F - Cold Holding); cooked eggs (65F - Cold Holding); cooked pork (66F - Cold Holding); raw chicken (62F - Cold Holding); cooked chicken (61F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); butter (63F - Cold Holding); cooked pork pot stickers (63F - Cold Holding); tofu (65F - Cold Holding); pork extract (62F - Cold Holding); pork soup (61F - Cold Holding); raw shell eggs ambient temp (67F - Cold Holding); cooked noodles (63F - Cold Holding); bean sprouts (70F - Cold Holding); chicken broth (64F - Cold Holding); pork broth (65F - Cold Holding); bamboo chutes (60F - Cold Holding) in walk in cooler. The operator confirmed these items were held overnight in walk in cooler. Operator discarded items.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed a pot lid in hand wash sink on cook line. Operator removed the item.
No probe thermometer provided to measure temperature of food products. Operator sent chef to purchase and returned with probe thermometers during inspection.
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. Operator states the certificates are current but has no physical copies to provide.
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. Operator states paperwork was lost, provided employee reporting form via email.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts and pork broth on counter of cook line at room temperature. Operator stated they were using time as a public health control but had no written plan. Educated operator on time as a public health control and emailed form. Operator filled out provided form during inspection.
Bowl or other container with no handle used to dispense food. Observed bowls with no handle used as scoop for rice in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages on prep table across from ice machine.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food identified by operator not segregated from food to be served to the public in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle below product in fried rice sauce in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
Raw fruits/vegetables not washed prior to preparation. Observed operator prepping raw green onions unwashed. Educated operator on washing prior to preparation; operator washed the produce.
Single-service articles improperly stored. Observed single service containers stored on floor near bathrooms in storage area.
Standing water in floor drain/floor drain draining very slowly. Observed standing water in area near 3 compartment sink.
Oct 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); hard boiled eggs (60F - Cold Holding); raw shrimp (68F - Cold Holding); raw beef (52F - Cold Holding) in reach in cooler on cook line. The operator stated that the items were placed in reach in cooler at 11am and had been stored less than 4 hours. The operator placed all items on ice to correct the temperatures.
Handwash sink not accessible for employee use at all times. Observed hand wash sign near 3 compartment sink not accessible due to stack of empty buckets stored in front of the sink.
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. Owner was unable to locate training paper work and said manager will know where it is.
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. Operator had no knowledge of employee reporting forms but states they are on site and manager will know where they are.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts, cut leafy greens, pork pot stickers, and fried chicken on counter of cook line at room temperature. Operator stated they were using time as a public health control but had no written plan. Educated operator on time as a public health control and emailed form.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority7 Intermediate8 Basic
Show 19 findings ▾
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 handling cell phone and resume working on cook line without washing hands. Discussed proper glove usage and hand washing with operator.
Employee washed hands with no soap. Observed employee on the cook line wash hands in 3 compartment sink with no soap.
Raw animal food stored over or with unwashed produce. Observed raw pork stored on shelf above cut raw broccoli. Operator relocated pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); hard boiled eggs (60F - Cold Holding); raw shrimp (68F - Cold Holding); raw beef (52F - Cold Holding) in reach in cooler on cook line. The operator stated that the items were placed in reach in cooler at 11am and had been stored less than 4 hours. The operator placed all items on ice to correct the temperatures.
Employee washed hands in a sink other than an approved handwash sink. Observed employee on cook line wash hands in 3 compartment sink.
Handwash sink not accessible for employee use at all times. Observed hand wash sign near 3 compartment sink not accessible due to stack of empty buckets stored in front of the sink.
No paper towels or mechanical hand drying device provided at handwash sink near 3 compartment sink.
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. Owner was unable to locate training paper work and said manager will know where it is.
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. Operator had no knowledge of employee reporting forms but states they are on site and manager will know where they are.
No soap provided at handwash sink near 3 compartment sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed bean sprouts, cut leafy greens, pork pot stickers, and fried chicken on counter of cook line at room temperature. Operator stated they were using time as a public health control but had no written plan. Educated operator on time as a public health control and emailed form.
Bowl or other container with no handle used to dispense food. Observed multiple items in kitchen including rice with a bowl or other container with no handle used for a scoop. The operator removed the bowls.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above 3 compartment sink.
Ice buildup in reach-in freezer behind bar area.
Insect control device installed over food preparation area. Observed hand held bug zapper stored on shelf above to go items in kitchen. Operator removed from kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed AC vent/fan above cook line and 3 compartment sink soiled with grease, food debris, dirt, slime or dust.
Raw onions stored on floor of walk in cooler. The operator moved items off floor.
Silverware/utensils stored upright with the food-contact surface up. Observed spoons food-contact surface up, operator inverted utensils.
Single-service articles not stored inverted or protected from contamination. Observed plastic containers on cook line not protected or inverted. Educated operator on need for shelving to protect items or remain inverted.
Nov 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed medicine stored above food served to customers on shelf by soup stove.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in direct contact with tofu in reach in cooler.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan as soiled.
Standing water in bottom of reach-in-cooler. Observed standing water in bottom of roll top reach in cooler.
Walk-in cooler interior/shelves have accumulation of soil residues. Observed walk in cooler shelves as soiled.
Worn, torn and/or soiled floors/carpeting. Observed floor as soiled in walk in cooler.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw beef stored over bag of onions in walk in cooler.
Handwash sink not accessible for employee use at all times. Observed drain stoppers and scrub pads stored in hand wash sink by 3 compartment sink. Operator removed items from sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles as soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored above food served to customers in reach in freezer in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in bottom of reach in freezer at front counter.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw animal food stored over or with unwashed produce. Observed raw beef over whole onions at Walk in Cooler. Operator placed beef in a different location.
Toxic substance/chemical improperly stored. Observed butane above make table on shelf. Operator removed on bottom of shelf on the cart away from food items.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Observed cleaning pads at ware washing area handwash sink. Operator removed the cleaning pads.
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/. Person in Charge: Ma Fa.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen handwash sink. Operator placed paper towels at handwash sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed all food-handler training certificates of photocopies.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed various locations at kitchen. Educated the operator.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees with no hair restraints at cookline. Educated the operator.
Oct 4, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over bamboo shoots in reach in cooler on cook line. Operator moved item for proper storage.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up on hood system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in freezer across from soup stove.
Oct 3, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face while wearing gloves and fail to wash hands or change gloves.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 small flying insects in dry storage under 3 compartment sink, not landing on any food contact surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over bamboo shoots in reach in cooler on cook line. Operator moved item for proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wipe hands with cloth while wearing gloves then return to food preparation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ob in reach in cooler across from 4 burner stove on cook line : raw shrimp (46F - Cold Holding); raw chicken (48F - Cold Holding); raw steak (50F - Cold Holding); bamboo shoots (47F - Cold Holding); kimchi (48F - Cold Holding).
No paper towels or mechanical hand drying device provided at handwash sink. Observed no soap or paper towels at both hand wash sinks in kitchen.
Dead roaches on premises. Observed 1 dead roach on ice machine crushed under lid, not touching inside or ice inside. Operator cleaned and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed food for employees not segregated from food for customers stored in 2 reach in freezer units near ice machine. Operator moved item for proper storage.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaged in food preparation not wearing hair restraints.
Food stored on floor. Observed bag of onions stored on floor of walk in cooler.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease build up on hood system.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 73F. Operator removed water from container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in freezer across from soup stove.
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.