PHO KIEN GIANG
8150 49 ST N, Pinellas Park FL 33781 · 7275441393
Last inspected Apr 8, 2026 · 37 visits since October 2023
MAY 25
JUN 25
JUL 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Presence of insects, rodents, or other pests. 1 live Lizard in dry storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $3,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026029313 | Mar 31, 2026 | May 19, 2026 | $200 |
| 3--2026026318 | Mar 31, 2026 | May 6, 2026 | $360 |
| 3--2024066817 | Nov 25, 2024 | Apr 24, 2025 | — |
| 3--2023067072 | Oct 16, 2023 | Mar 20, 2024 | $800 |
| 3--2023010526 | Feb 3, 2023 | May 24, 2023 | $600 |
| 3--2019001806 | Dec 18, 2018 | Aug 1, 2019 | $800 |
| 3--2017060463 | Dec 14, 2017 | Feb 19, 2018 | $800 |
| 3--2016026359 | May 9, 2016 | Jun 23, 2016 | $200 |
Inspection history
37 visits, newest first
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
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. Observed main dish machine 0 ppm ran multiple times.
Live, small flying insects found 2 live flying insects Spoke to establishment about vermin.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat rice. Employee moved
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef touch raw beef for serving pho in bowl then switched and grabbed new small bowl for new meal prep. Without hand wash. Employee washed hands
Clean utensils stored in dirty sliver containers at service stations. Employee cleaned during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple areas of employee stored items over and or with food to be served at restaurant.
Food stored in undrained ice. Bean sprouts in water front counter. Employee removed water
In-use tongs stored on equipment door handle between uses. Employee removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
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. 0 ppm ran three times
Employee washed hands with no soap. Cook used only water to wash hands. Instructed to wash hands in hand wash sink using soap, water, and paper towel. Sent hand washing procedure to oporator.
Nonfood-grade containers used for food storage - direct contact with food. Thank you bag used as lid to warm up noodles during inspection. Educated
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pho Soup base in pan on shelves next to cook line 97 degrees. Owner put back on stove reheated to temp 185.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink. Instructed to wash hands in hand wash sink.
Handwash sink used for purposes other than handwashing. Prep cook used hand washing procedure sink to rinse a plastic bin used for holding food. Instructed to take to three compartment sink and educated. Hand washing procedure hand wash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Noodles at cook line. Sent time as a public health control
Ceiling tile missing.over top of ac unit.
Clean utensils stored between equipment and wall. Knives in between wall of three compartment sink and board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on food prep next to beam sprouts.
Food stored in undrained ice. Bean sprouts at front counter in water during preparation.
Garbage on the ground and/or pad around dumpster.
No handwashing sign provided at a hand sink used by food employees. At cook line. Sent to oporator during inspection.
Stored food not covered. Sugar not covered dry storage. Coved during inspection
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board.
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses. On all cutting boards throughout establishment.
Jul 15, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food.
Rodent activity present as evidenced by rodent droppings found. 10 Rodent droppings on rolling cart near Ice machine.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses. On all cutting boards throughout establishment.
Jul 15, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food.
Rodent activity present as evidenced by rodent droppings found. 10 Rodent droppings on rolling cart near Ice machine.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use tongs stored on equipment door handle between uses.
Wet wiping cloth not stored in sanitizing solution between uses. On all cutting boards throughout establishment.
Jul 14, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 13 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Live, small flying insects found 2 live flying insects on deli cooler at cook line landing on active cooking cutting board. Cleaned the cutting board during inspection.
Nonfood-grade bags used in direct contact with food.
Rodent activity present as evidenced by rodent droppings found. 10 Rodent droppings on rolling cart near Ice machine.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken, cooked soup no date walk in cooler.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored in undrained ice. Fish, tofu inside reach in cooler in water. Employee removed water added ice
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 83 degrees
Wet wiping cloth not stored in sanitizing solution between uses. On all cutting boards throughout establishment.
Jun 30, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Establishment using grocery bags for food storage inside ever single cold holding unit to store food.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Edd rolls Observed raw shrimp over spring rolls in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Avalon water hot water dispenser soiled Oven soiled
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Goat in walk in cooler. Not dated - put in freezer and then freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork Monday - not date marked
Back door Exterior door has a gap at the threshold that opens to the outside.
Both Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near water canister
Food stored in undrained ice. Shrimp in cold holding deli cooler third from left
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Duck in bowl thawing on counter employee moved to walk in cooler.
Jun 17, 2025Emergency Order Callback Time ExtensionComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm observed establishment is actively using dishwasher. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Nonfood-grade bags used in direct contact with food. Establishment using grocery bags for food storage inside ever single cold holding unit to store food.
Pesticide/insecticide labeled for household use only present in establishment. Orthene in dry storage.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Edd rolls Observed raw shrimp over spring rolls in reach in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Avalon water hot water dispenser soiled Oven soiled
Handwash sink not accessible for employee use at all times. Broom dust pan inside back. hand wash sink,
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Goat in walk in cooler. Not dated - put in freezer and then freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork Monday - not date marked
Back door Exterior door has a gap at the threshold that opens to the outside.
Both Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near water canister
Food stored in undrained ice. Shrimp in cold holding deli cooler third from left
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
Small Hole in wall behind silver boba station near floor.
Time/temperature control for safety food thawed in an improper manner. Duck in bowl thawing on counter employee moved to walk in cooler.
Jun 16, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 27 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority5 Intermediate15 Basic
Show 27 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm observed establishment is actively using dishwasher. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Nonfood-grade bags used in direct contact with food. Establishment using grocery bags for food storage inside ever single cold holding unit to store food.
Pesticide/insecticide labeled for household use only present in establishment. Orthene in dry storage.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Edd rolls Observed raw shrimp over spring rolls in reach in freezer.
Roach activity present as evidenced by live roaches found. 1 live roach under table with table top oven on floor at cook line.
Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings near ice machine on floor under clean dish rack.
Tracking powder pesticide used inside establishment. Behind large white floor freezer near walk in cooler. Establishment open and operating Back wall dry storage near back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Avalon water hot water dispenser soiled Oven soiled
Handwash sink not accessible for employee use at all times. Broom dust pan inside back. hand wash 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. Observed books but no employee training certifications 2 cook 2 service
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Goat in walk in cooler. Not dated - put in freezer and then freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork Monday - not date marked
Back door Exterior door has a gap at the threshold that opens to the outside.
Both Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead under table top burner storage. 2 dead roach under table with table top oven on floor at cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near water canister
Food stored in undrained ice. Shrimp in cold holding deli cooler third from left
Ice scoop handle in contact with ice.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
Small Hole in wall behind silver boba station near floor.
Time/temperature control for safety food thawed in an improper manner. Duck in bowl thawing on counter employee moved to walk in cooler.
May 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Container of medicine improperly stored.
Evidence of mop/cleaning wastewater dumped onto ground. Observed gray water on ground in back
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender top inside soiled Cutting Boards
Handwash sink used for purposes other than handwashing. Thawing fish inside back hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark prepared noodles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table under water canister. Employee backpack on top of napkins for customers. Employee moved
Equipment and utensils not properly air-dried - wet nesting. Smoothy
Equipment in poor repair. Gaskets at cook live deli coolers both
Floor soiled/has accumulation of debris. Walk in freezer
Food stored on floor. Onion on floor near walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours ago spiked with debris.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors throughout kitchen.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
May 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Container of medicine improperly stored.
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. Dish machine 0 ppm
Evidence of mop/cleaning wastewater dumped onto ground. Observed gray water on ground in back
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender top inside soiled Cutting Boards
Handwash sink used for purposes other than handwashing. Thawing fish inside back hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark prepared noodles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table under water canister. Employee backpack on top of napkins for customers. Employee moved
Equipment and utensils not properly air-dried - wet nesting. Smoothy
Equipment in poor repair. Gaskets at cook live deli coolers both
Floor soiled/has accumulation of debris. Walk in freezer
Food stored on floor. Onion on floor near walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours ago spiked with debris.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors throughout kitchen.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
May 14, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
8 High priority6 Intermediate18 Basic
Show 32 findings ▾
Container of medicine improperly stored.
Dented/rusted cans present. See stop sale. 10 can on dry storage bamboo shoots.
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. Dish machine 0 ppm
Employee washed hands with no soap. Cook rinse hand in three compartment sink do soap used
Evidence of mop/cleaning wastewater dumped onto ground. Observed gray water on ground in back
Nonfood-grade bags used in direct contact with food. Multiple items stored inside walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line. noodles (50F - Cold Holding); cut leafy greens (50F - Cold Holding); cut tomatoes (50F - Cold Holding) Owner moved On counter garlic in oil 80 degrees
Toxic substance/chemical improperly stored. Spray bottle next to bottle of vinegar
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Verified current ownership and license and last inspection report. Discussed thermometer calibration, eight major allergens, big 6 restriction/exclusion sign but owner.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender top inside soiled Cutting Boards
Handwash sink used for purposes other than handwashing. Thawing fish inside back hand wash sink.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark prepared noodles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating in a food preparation or other restricted area. Observed employee eating in food preparation area and walk-in cooler. Reviewed with manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table under water canister. Employee backpack on top of napkins for customers. Employee moved
Equipment and utensils not properly air-dried - wet nesting. Smoothy
Equipment in poor repair. Gaskets at cook live deli coolers both
Floor soiled/has accumulation of debris. Walk in freezer
Food stored in undrained ice. All items inside reach in cooler storage in undrained ice. Beef, shrimp, fish, pork. Employee removed water
Food stored on floor. Onion on floor near walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours ago spiked with debris.
No copy of latest inspection report available.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors throughout kitchen.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Fish
Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths stored in detergent and chlorine mixed together.
May 14, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 43 violations recorded, 14 high priority.
14 High priority7 Intermediate22 Basic
Show 43 findings ▾
Container of medicine improperly stored.
Dented/rusted cans present. See stop sale. 10 can on dry storage bamboo shoots.
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. Dish machine 0 ppm
Employee washed hands with no soap. Cook rinse hand in three compartment sink do soap used
Evidence of mop/cleaning wastewater dumped onto ground. Observed gray water on ground in back
Food placed in soiled container/equipment.
Live, small flying insects found 3 live flies in cooks line. 1 live fly landed on single-serve cup on drainbpard in warewashing area. 2 live flies in dry-storage area.
Nonfood-grade bags used in direct contact with food. Multiple items stored inside walk in freezer.
Operating with an expired Division of Hotels and Restaurants license. 2 1 25
Presence of insects, rodents, or other pests. 1 live Lizard in dry storage.
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 beef stored on top of raw salmon. Employee moved
Roach activity present as evidenced by live roaches found. 8 live roaches in bbq oven on cooks line. 2 live roaches on floor underneath flat-top grill on cooks line. 1 live roach in gas stove oven on cooks line. 1 live roach on floor between prep table and reach-in cooler in kitchen. 1 live roach on floor underneath three-compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line. noodles (50F - Cold Holding); cut leafy greens (50F - Cold Holding); cut tomatoes (50F - Cold Holding) Owner moved On counter garlic in oil 80 degrees
Toxic substance/chemical improperly stored. Spray bottle next to bottle of vinegar
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Verified current ownership and license and last inspection report. Discussed thermometer calibration, eight major allergens, big 6 restriction/exclusion sign but owner.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender top inside soiled Cutting Boards
Handwash sink used for purposes other than handwashing. Thawing fish inside back hand wash sink.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety first 2 cooks 2 prep 2 serving Viewed 4 certificate
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark prepared noodles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Dead roaches on premises. 1 dead roach on top of reach-in cooler against wall in cooks line. 1 dead roach on floor underneath shelf near reach-in cooler on cooks line. 2 dead roaches on floor near reach-in freezer near walk-in cooler. 2 dead roaches on top of microwave oven next to hand wash sink at kitchen entrance. 6 dead roaches on floor along wall behind ice machine in wait station area. 2 dead roaches on floor in dining room near tv.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating in a food preparation or other restricted area. Observed employee eating in food preparation area and walk-in cooler. Reviewed with manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table under water canister. Employee backpack on top of napkins for customers. Employee moved
Equipment and utensils not properly air-dried - wet nesting. Smoothy
Equipment in poor repair. Gaskets at cook live deli coolers both
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Walk in freezer
Food stored in undrained ice. All items inside reach in cooler storage in undrained ice. Beef, shrimp, fish, pork. Employee removed water
Food stored on floor. Onion on floor near walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours ago spiked with debris.
No copy of latest inspection report available.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors throughout kitchen.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Beef inside walk in freezer, boba inside glass reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Fish
Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths stored in detergent and chlorine mixed together.
May 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 43 violations recorded, 14 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
14 High priority7 Intermediate22 Basic
Show 43 findings ▾
Container of medicine improperly stored.
Dented/rusted cans present. See stop sale. 10 can on dry storage bamboo shoots.
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. Dish machine 0 ppm
Employee washed hands with no soap. Cook rinse hand in three compartment sink do soap used
Evidence of mop/cleaning wastewater dumped onto ground. Observed gray water on ground in back
Food placed in soiled container/equipment.
Live, small flying insects found 3 live flies in cooks line. 1 live fly landed on single-serve cup on drainbpard in warewashing area. 2 live flies in dry-storage area.
Nonfood-grade bags used in direct contact with food. Multiple items stored inside walk in freezer.
Operating with an expired Division of Hotels and Restaurants license. 2 1 25
Presence of insects, rodents, or other pests. 1 live Lizard in dry storage.
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 beef stored on top of raw salmon. Employee moved
Roach activity present as evidenced by live roaches found. 8 live roaches in bbq oven on cooks line. 2 live roaches on floor underneath flat-top grill on cooks line. 1 live roach in gas stove oven on cooks line. 1 live roach on floor between prep table and reach-in cooler in kitchen. 1 live roach on floor underneath three-compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler across from cook line. noodles (50F - Cold Holding); cut leafy greens (50F - Cold Holding); cut tomatoes (50F - Cold Holding) Owner moved On counter garlic in oil 80 degrees
Toxic substance/chemical improperly stored. Spray bottle next to bottle of vinegar
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Observed Verified current ownership and license and last inspection report. Discussed thermometer calibration, eight major allergens, big 6 restriction/exclusion sign but owner.
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender top inside soiled Cutting Boards
Handwash sink used for purposes other than handwashing. Thawing fish inside back hand wash sink.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food safety first 2 cooks 2 prep 2 serving Viewed 4 certificate
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark prepared noodles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles.
Dead roaches on premises. 1 dead roach on top of reach-in cooler against wall in cooks line. 1 dead roach on floor underneath shelf near reach-in cooler on cooks line. 2 dead roaches on floor near reach-in freezer near walk-in cooler. 2 dead roaches on top of microwave oven next to hand wash sink at kitchen entrance. 6 dead roaches on floor along wall behind ice machine in wait station area. 2 dead roaches on floor in dining room near tv.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee eating in a food preparation or other restricted area. Observed employee eating in food preparation area and walk-in cooler. Reviewed with manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table under water canister. Employee backpack on top of napkins for customers. Employee moved
Equipment and utensils not properly air-dried - wet nesting. Smoothy
Equipment in poor repair. Gaskets at cook live deli coolers both
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Walk in freezer
Food stored in undrained ice. All items inside reach in cooler storage in undrained ice. Beef, shrimp, fish, pork. Employee removed water
Food stored on floor. Onion on floor near walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cooks line used more than 24 hours ago spiked with debris.
No copy of latest inspection report available.
No mop sink or curbed cleaning facility provided at establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler doors throughout kitchen.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Beef inside walk in freezer, boba inside glass reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Fish
Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloths stored in detergent and chlorine mixed together.
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Food placed in soiled container/equipment. Rice stored in soiled trash bins in dry storage shelves.
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. Frozen raw beef out of commercial package stored on top of frozen raw chicken out of commercial package in reach in freezer chest near walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. Slicer on prep table soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice, cooked pork, cooked meatballs, cooked beef, cooked fish prepared on site not date marked inside walk in cooler not date marked.
Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled purple chemical spray bottle stored on table near kitchen entrance door.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance in server wait station. Ice machine next to 2 door display cooler in server wait station heavily soiled with mold like substance and lime scale build up.
Accumulation of debris inside warewashing machine. Heavily build up of limes ale and food debris.
Buildup of food debris/soil residue on equipment door handles. Heavy buildup of food debris throughout the kitchen.
Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2019.
In-use knife/knives stored in cracks between pieces of equipment. Stored in between crack of shelving in server wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, stove oven, counter top oven toaster interior soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers heavily soiled with food debris and mold like substance.
Stored food not covered. Stored tofu inside walk in cooler not covered.
Nov 7, 2024Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
5 High priority6 Intermediate12 Basic
Show 23 findings ▾
Food placed in soiled container/equipment. Rice stored in soiled trash bins in dry storage shelves.
Pesticide/insecticide labeled for household use only present in establishment. Cutter backyard big control spray, Raid ant and roach spray stored on rack with clean utensils and single service lids.
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. Frozen raw beef out of commercial package stored on top of frozen raw chicken out of commercial package in reach in freezer chest near walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @ 10:37am Items in reach in deli cooler across from grill: squid (50F - Cold Holding); raw pork (51F - Cold Holding); beef meatballs (51F - Cold Holding); cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding) Operator iced all items to bring down the temperature. Inspector re-temped items @ 12pm: squid (37F - Cold Holding); raw pork (39F - Cold Holding); beef meatballs (38F - Cold Holding); cooked beef (40F - Cold Holding); cooked pork (40F - Cold Holding) Items were brought down to 41 degrees or below.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple gallons of milk and half gallon cartoon of half and half not date marked stored in 2 door display cooler in server wait station.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. Slicer on prep table soiled with food debris.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu items: #11 cured beef, #74 rare beef, #92 cured beef
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice, cooked pork, cooked meatballs, cooked beef, cooked fish prepared on site not date marked inside walk in cooler not date marked.
Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled purple chemical spray bottle stored on table near kitchen entrance door.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance in server wait station. Ice machine next to 2 door display cooler in server wait station heavily soiled with mold like substance and lime scale build up.
Accumulation of debris inside warewashing machine. Heavily build up of limes ale and food debris.
Accumulation of debris on exterior of warewashing machine. Soiled with food debris and roach excrement.
Buildup of food debris/soil residue on equipment door handles. Heavy buildup of food debris throughout the kitchen.
Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2019.
Employee beverage container in ice machine/ice bin. Container of sliced lemons stored in ice machine in server wait station.
In-use knife/knives stored in cracks between pieces of equipment. Stored in between crack of shelving in server wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, stove oven, counter top oven toaster interior soiled with food debris.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers heavily soiled with food debris and mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in 2 door display cooler in server wait station.
Stored food not covered. Stored tofu inside walk in cooler not covered.
Nov 7, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 26 violations recorded, 8 high priority.
8 High priority6 Intermediate12 Basic
Show 26 findings ▾
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. Chlorine dishwasher machine testing at 0 PPM.
Food placed in soiled container/equipment. Rice stored in soiled trash bins in dry storage shelves.
Pesticide/insecticide labeled for household use only present in establishment. Cutter backyard big control spray, Raid ant and roach spray stored on rack with clean utensils and single service lids.
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. Frozen raw beef out of commercial package stored on top of frozen raw chicken out of commercial package in reach in freezer chest near walk in cooler.
Roach activity present as evidenced by live roaches found. 3 live roaches in shelving above above three compartment sink.
Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings on dry storage shelves with food to be served to the public. 1 rodent droppings under ice machine in server wait station. 2 rodent droppings under table storing filter water dispenser and boba sealing machine in server wait station. 1 rodent dropping on behind cart storing meat grinder next to ice machine in server wait station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @ 10:37am Items in reach in deli cooler across from grill: squid (50F - Cold Holding); raw pork (51F - Cold Holding); beef meatballs (51F - Cold Holding); cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding) Operator iced all items to bring down the temperature. Inspector re-temped items @ 12pm: squid (37F - Cold Holding); raw pork (39F - Cold Holding); beef meatballs (38F - Cold Holding); cooked beef (40F - Cold Holding); cooked pork (40F - Cold Holding) Items were brought down to 41 degrees or below.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple gallons of milk and half gallon cartoon of half and half not date marked stored in 2 door display cooler in server wait station.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. Slicer on prep table soiled with food debris.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu items: #11 cured beef, #74 rare beef, #92 cured beef
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice, cooked pork, cooked meatballs, cooked beef, cooked fish prepared on site not date marked inside walk in cooler not date marked.
Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled purple chemical spray bottle stored on table near kitchen entrance door.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance in server wait station. Ice machine next to 2 door display cooler in server wait station heavily soiled with mold like substance and lime scale build up.
Accumulation of debris inside warewashing machine. Heavily build up of limes ale and food debris.
Accumulation of debris on exterior of warewashing machine. Soiled with food debris and roach excrement.
Buildup of food debris/soil residue on equipment door handles. Heavy buildup of food debris throughout the kitchen.
Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2019.
Employee beverage container in ice machine/ice bin. Container of sliced lemons stored in ice machine in server wait station.
In-use knife/knives stored in cracks between pieces of equipment. Stored in between crack of shelving in server wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, stove oven, counter top oven toaster interior soiled with food debris.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers heavily soiled with food debris and mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in 2 door display cooler in server wait station.
Stored food not covered. Stored tofu inside walk in cooler not covered.
Nov 6, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 27 violations recorded, 8 high priority.
8 High priority7 Intermediate12 Basic
Show 27 findings ▾
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. Chlorine dishwasher machine testing at 0 PPM.
Food placed in soiled container/equipment. Rice stored in soiled trash bins in dry storage shelves.
Pesticide/insecticide labeled for household use only present in establishment. Cutter backyard big control spray, Raid ant and roach spray stored on rack with clean utensils and single service lids.
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. Frozen raw beef out of commercial package stored on top of frozen raw chicken out of commercial package in reach in freezer chest near walk in cooler.
Roach activity present as evidenced by live roaches found. 3 live roaches in shelving above above three compartment sink.
Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings on dry storage shelves with food to be served to the public. 1 rodent droppings under ice machine in server wait station. 2 rodent droppings under table storing filter water dispenser and boba sealing machine in server wait station. 1 rodent dropping on behind cart storing meat grinder next to ice machine in server wait station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @ 10:37am Items in reach in deli cooler across from grill: squid (50F - Cold Holding); raw pork (51F - Cold Holding); beef meatballs (51F - Cold Holding); cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding) Operator iced all items to bring down the temperature. Inspector re-temped items @ 12pm: squid (37F - Cold Holding); raw pork (39F - Cold Holding); beef meatballs (38F - Cold Holding); cooked beef (40F - Cold Holding); cooked pork (40F - Cold Holding) Items were brought down to 41 degrees or below.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple gallons of milk and half gallon cartoon of half and half not date marked stored in 2 door display cooler in server wait station.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. Slicer on prep table soiled with food debris.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu items: #11 cured beef, #74 rare beef, #92 cured beef
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in server wait station.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice, cooked pork, cooked meatballs, cooked beef, cooked fish prepared on site not date marked inside walk in cooler not date marked.
Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled purple chemical spray bottle stored on table near kitchen entrance door.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance in server wait station. Ice machine next to 2 door display cooler in server wait station heavily soiled with mold like substance and lime scale build up.
Accumulation of debris inside warewashing machine. Heavily build up of limes ale and food debris.
Accumulation of debris on exterior of warewashing machine. Soiled with food debris and roach excrement.
Buildup of food debris/soil residue on equipment door handles. Heavy buildup of food debris throughout the kitchen.
Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2019.
Employee beverage container in ice machine/ice bin. Container of sliced lemons stored in ice machine in server wait station.
In-use knife/knives stored in cracks between pieces of equipment. Stored in between crack of shelving in server wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, stove oven, counter top oven toaster interior soiled with food debris.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers heavily soiled with food debris and mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in 2 door display cooler in server wait station.
Stored food not covered. Stored tofu inside walk in cooler not covered.
Nov 5, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 30 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority8 Intermediate14 Basic
Show 30 findings ▾
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. Chlorine dishwasher machine testing at 0 PPM.
Food placed in soiled container/equipment. Rice stored in soiled trash bins in dry storage shelves.
Pesticide/insecticide labeled for household use only present in establishment. Cutter backyard big control spray, Raid ant and roach spray stored on rack with clean utensils and single service lids.
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. Frozen raw beef out of commercial package stored on top of frozen raw chicken out of commercial package in reach in freezer chest near walk in cooler.
Roach activity present as evidenced by live roaches found. 3 live roaches in shelving above above three compartment sink.
Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings on dry storage shelves with food to be served to the public. 1 rodent droppings under ice machine in server wait station. 2 rodent droppings under table storing filter water dispenser and boba sealing machine in server wait station. 1 rodent dropping on behind cart storing meat grinder next to ice machine in server wait station.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. @ 10:37am Items in reach in deli cooler across from grill: squid (50F - Cold Holding); raw pork (51F - Cold Holding); beef meatballs (51F - Cold Holding); cooked beef (48F - Cold Holding); cooked pork (48F - Cold Holding) Operator iced all items to bring down the temperature. Inspector re-temped items @ 12pm: squid (37F - Cold Holding); raw pork (39F - Cold Holding); beef meatballs (38F - Cold Holding); cooked beef (40F - Cold Holding); cooked pork (40F - Cold Holding) Items were brought down to 41 degrees or below.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket testing at 200+ PPM.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple gallons of milk and half gallon cartoon of half and half not date marked stored in 2 door display cooler in server wait station.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli coolers heavily stained. Slicer on prep table soiled with food debris.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu items: #11 cured beef, #74 rare beef, #92 cured beef
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in server wait station.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for servers. Observed employee training for Nga Tran, Phu Tran, Tran Chinh. Inspector discussed with operator and all employees must have employee food training within 60 days of employment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. White rice, cooked pork, cooked meatballs, cooked beef, cooked fish prepared on site not date marked inside walk in cooler not date marked.
Toxic substance/chemical on premise that is not required for the operation of establishment. Unlabeled purple chemical spray bottle stored on table near kitchen entrance door.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance in server wait station. Ice machine next to 2 door display cooler in server wait station heavily soiled with mold like substance and lime scale build up.
Accumulation of debris inside warewashing machine. Heavily build up of limes ale and food debris.
Accumulation of debris on exterior of warewashing machine. Soiled with food debris and roach excrement.
Buildup of food debris/soil residue on equipment door handles. Heavy buildup of food debris throughout the kitchen.
Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2019.
Dead roaches on premises. 2 dead roaches on sides of counter storing register in dinning room area.
Employee beverage container in ice machine/ice bin. Container of sliced lemons stored in ice machine in server wait station.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink stored on rack storing spices.
In-use knife/knives stored in cracks between pieces of equipment. Stored in between crack of shelving in server wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, stove oven, counter top oven toaster interior soiled with food debris.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in deli coolers heavily soiled with food debris and mold like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water stored in 2 door display cooler in server wait station.
Stored food not covered. Stored tofu inside walk in cooler not covered.
Aug 14, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. ** -Employee cigarettes on rack near dish machine. Repeat ViolationRepeat ViolationWarning**
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
Aug 13, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 19 violations recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 findings ▾
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. -Dish machine chlorine sanitizer testing at 0 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area landing on food contact surfaces. -1 live fly landing on clean dishes stored on rack next to cook line. -Approximately 4 live flies landing on soiled dishes at dish machine area.
Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
Rodent activity present as evidenced by rodent droppings found. Approximately: -8 road at dropping behind microwave next to hand sink on cook line. -2 rodent droppings on containers storing food on rack across hand sink. -2 rodent droppings on wooden crates with single door freezers in dry storage area. -10+ rodent droppings under single door freezer to the left in dry storage area. -10+ rodent droppings under single door freezer to the right in dry storage area. -100+ rodent droppings throughout dry storage racks with food to be sold to the public. -50+ rodent droppings under dry storage racks with food to be sold to the public. -20+ rodent droppings under unused meat grinder stored on wooden crate next to stand alone freezers in dry storage area. -7 rodent droppings behind stand with speakers in dining room area. -15+ rodent droppings behind ice machine in server wait station. -25+ rodent droppings on the side of ice machine next to Turbo air double door display fridge storing boba items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. ** -Employee cigarettes on rack near dish machine. Repeat ViolationRepeat ViolationWarning**
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. -Hole in the wall behind ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
Aug 12, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 20 violations recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 findings ▾
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. -Dish machine chlorine sanitizer testing at 0 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area landing on food contact surfaces. -1 live fly landing on clean dishes stored on rack next to cook line. -Approximately 4 live flies landing on soiled dishes at dish machine area.
Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
Rodent activity present as evidenced by rodent droppings found. Approximately: -8 road at dropping behind microwave next to hand sink on cook line. -2 rodent droppings on containers storing food on rack across hand sink. -2 rodent droppings on wooden crates with single door freezers in dry storage area. -10+ rodent droppings under single door freezer to the left in dry storage area. -10+ rodent droppings under single door freezer to the right in dry storage area. -100+ rodent droppings throughout dry storage racks with food to be sold to the public. -50+ rodent droppings under dry storage racks with food to be sold to the public. -20+ rodent droppings under unused meat grinder stored on wooden crate next to stand alone freezers in dry storage area. -7 rodent droppings behind stand with speakers in dining room area. -15+ rodent droppings behind ice machine in server wait station. -25+ rodent droppings on the side of ice machine next to Turbo air double door display fridge storing boba items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. ** -Employee cigarettes on rack near dish machine. Repeat ViolationRepeat ViolationWarning**
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. -Hole in the wall behind ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
Aug 10, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 20 violations recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 findings ▾
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. -Dish machine chlorine sanitizer testing at 0 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area landing on food contact surfaces. -1 live fly landing on clean dishes stored on rack next to cook line. -Approximately 4 live flies landing on soiled dishes at dish machine area.
Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
Rodent activity present as evidenced by rodent droppings found. Approximately: -8 road at dropping behind microwave next to hand sink on cook line. -2 rodent droppings on containers storing food on rack across hand sink. -2 rodent droppings on wooden crates with single door freezers in dry storage area. -10+ rodent droppings under single door freezer to the left in dry storage area. -10+ rodent droppings under single door freezer to the right in dry storage area. -100+ rodent droppings throughout dry storage racks with food to be sold to the public. -50+ rodent droppings under dry storage racks with food to be sold to the public. -20+ rodent droppings under unused meat grinder stored on wooden crate next to stand alone freezers in dry storage area. -7 rodent droppings behind stand with speakers in dining room area. -15+ rodent droppings behind ice machine in server wait station. -25+ rodent droppings on the side of ice machine next to Turbo air double door display fridge storing boba items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. ** -Employee cigarettes on rack near dish machine. Repeat ViolationRepeat ViolationWarning**
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. -Hole in the wall behind ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
Aug 9, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 20 violations recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 findings ▾
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. -Dish machine chlorine sanitizer testing at 0 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area landing on food contact surfaces. -1 live fly landing on clean dishes stored on rack next to cook line. -Approximately 4 live flies landing on soiled dishes at dish machine area.
Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
Rodent activity present as evidenced by rodent droppings found. Approximately: -8 road at dropping behind microwave next to hand sink on cook line. -2 rodent droppings on containers storing food on rack across hand sink. -2 rodent droppings on wooden crates with single door freezers in dry storage area. -10+ rodent droppings under single door freezer to the left in dry storage area. -10+ rodent droppings under single door freezer to the right in dry storage area. -100+ rodent droppings throughout dry storage racks with food to be sold to the public. -50+ rodent droppings under dry storage racks with food to be sold to the public. -20+ rodent droppings under unused meat grinder stored on wooden crate next to stand alone freezers in dry storage area. -7 rodent droppings behind stand with speakers in dining room area. -15+ rodent droppings behind ice machine in server wait station. -25+ rodent droppings on the side of ice machine next to Turbo air double door display fridge storing boba items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. ** -Employee cigarettes on rack near dish machine. Repeat ViolationRepeat ViolationWarning**
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. -Hole in the wall behind ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
Aug 9, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 20 violations recorded, 7 high priority.
7 High priority3 Intermediate10 Basic
Show 20 findings ▾
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. -Dish machine chlorine sanitizer testing at 0 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area landing on food contact surfaces. -1 live fly landing on clean dishes stored on rack next to cook line. -Approximately 4 live flies landing on soiled dishes at dish machine area.
Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
Rodent activity present as evidenced by rodent droppings found. Approximately: -8 road at dropping behind microwave next to hand sink on cook line. -2 rodent droppings on containers storing food on rack across hand sink. -2 rodent droppings on wooden crates with single door freezers in dry storage area. -10+ rodent droppings under single door freezer to the left in dry storage area. -10+ rodent droppings under single door freezer to the right in dry storage area. -100+ rodent droppings throughout dry storage racks with food to be sold to the public. -50+ rodent droppings under dry storage racks with food to be sold to the public. -20+ rodent droppings under unused meat grinder stored on wooden crate next to stand alone freezers in dry storage area. -7 rodent droppings behind stand with speakers in dining room area. -15+ rodent droppings behind ice machine in server wait station. -25+ rodent droppings on the side of ice machine next to Turbo air double door display fridge storing boba items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. ** -Employee cigarettes on rack near dish machine. Repeat ViolationRepeat ViolationWarning**
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. -Hole in the wall behind ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
Aug 8, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 21 violations recorded, 8 high priority.
8 High priority3 Intermediate10 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale. 3 dented 46 FL Oz Pineapple Juice. 1 dented 6Lb. 8oz can of Bamboo Shoot Slices.
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. -Dish machine chlorine sanitizer testing at 0 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area landing on food contact surfaces. -1 live fly landing on clean dishes stored on rack next to cook line. -Approximately 4 live flies landing on soiled dishes at dish machine area.
Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
Rodent activity present as evidenced by rodent droppings found. Approximately: -8 road at dropping behind microwave next to hand sink on cook line. -2 rodent droppings on containers storing food on rack across hand sink. -2 rodent droppings on wooden crates with single door freezers in dry storage area. -10+ rodent droppings under single door freezer to the left in dry storage area. -10+ rodent droppings under single door freezer to the right in dry storage area. -100+ rodent droppings throughout dry storage racks with food to be sold to the public. -50+ rodent droppings under dry storage racks with food to be sold to the public. -20+ rodent droppings under unused meat grinder stored on wooden crate next to stand alone freezers in dry storage area. -7 rodent droppings behind stand with speakers in dining room area. -15+ rodent droppings behind ice machine in server wait station. -25+ rodent droppings on the side of ice machine next to Turbo air double door display fridge storing boba items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. ** -Employee cigarettes on rack near dish machine. Repeat ViolationRepeat ViolationWarning**
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. -Hole in the wall behind ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
Aug 8, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 23 violations recorded, 9 high priority.
9 High priority3 Intermediate11 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. 3 dented 46 FL Oz Pineapple Juice. 1 dented 6Lb. 8oz can of Bamboo Shoot Slices.
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. -Dish machine chlorine sanitizer testing at 0 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area landing on food contact surfaces. -1 live fly landing on clean dishes stored on rack next to cook line. -Approximately 4 live flies landing on soiled dishes at dish machine area.
Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
Pesticide/insecticide labeled for household use only present in establishment. -Can of wasp and hornet killer stored on the floor between equipment storing clean dishes and boxes of single service utensils across from kitchen door entrance.
Rodent activity present as evidenced by rodent droppings found. Approximately: -8 road at dropping behind microwave next to hand sink on cook line. -2 rodent droppings on containers storing food on rack across hand sink. -2 rodent droppings on wooden crates with single door freezers in dry storage area. -10+ rodent droppings under single door freezer to the left in dry storage area. -10+ rodent droppings under single door freezer to the right in dry storage area. -100+ rodent droppings throughout dry storage racks with food to be sold to the public. -50+ rodent droppings under dry storage racks with food to be sold to the public. -20+ rodent droppings under unused meat grinder stored on wooden crate next to stand alone freezers in dry storage area. -7 rodent droppings behind stand with speakers in dining room area. -15+ rodent droppings behind ice machine in server wait station. -25+ rodent droppings on the side of ice machine next to Turbo air double door display fridge storing boba items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. ** -Employee cigarettes on rack near dish machine. Repeat ViolationRepeat ViolationWarning**
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to wall. -Hole in the wall behind ice machine.
Ice scoop handle in contact with ice. -Bowl of lemons stored in ice machine at server wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
No Heimlich maneuver/choking sign posted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
Aug 7, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 32 violations recorded, 13 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
13 High priority3 Intermediate16 Basic
Show 32 findings ▾
Dented/rusted cans present. See stop sale. 3 dented 46 FL Oz Pineapple Juice. 1 dented 6Lb. 8oz can of Bamboo Shoot Slices.
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. -Dish machine chlorine sanitizer testing at 0 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Observed employee touched cigarettes stored on rack near dish machine and returned to cook line to handle utensils and continued engaging in cooking without washing their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies in kitchen area landing on food contact surfaces. -1 live fly landing on clean dishes stored on rack next to cook line. -Approximately 4 live flies landing on soiled dishes at dish machine area.
Non-food grade paper/paper towel used as liner for food container. -Dry wiping towel on top of mint.
Operating with an expired Division of Hotels and Restaurants license. -License expired on 2/1/3024.
Pesticide/insecticide labeled for household use only present in establishment. -Can of wasp and hornet killer stored on the floor between equipment storing clean dishes and boxes of single service utensils across from kitchen door entrance.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored on top of container of washed celery inside reach in deli cooler.
Roach excrement and/or droppings present. -Excessive amount of roach excrement on top of soap dispenser at hand sink across from cook line.
Rodent activity present as evidenced by rodent droppings found. Approximately: -8 road at dropping behind microwave next to hand sink on cook line. -2 rodent droppings on containers storing food on rack across hand sink. -2 rodent droppings on wooden crates with single door freezers in dry storage area. -10+ rodent droppings under single door freezer to the left in dry storage area. -10+ rodent droppings under single door freezer to the right in dry storage area. -100+ rodent droppings throughout dry storage racks with food to be sold to the public. -50+ rodent droppings under dry storage racks with food to be sold to the public. -20+ rodent droppings under unused meat grinder stored on wooden crate next to stand alone freezers in dry storage area. -7 rodent droppings behind stand with speakers in dining room area. -15+ rodent droppings behind ice machine in server wait station. -25+ rodent droppings on the side of ice machine next to Turbo air double door display fridge storing boba items.
Rodent bait not contained in a covered, tamper-resistant bait station. -Trays with rodent bait under double door cooler next to hand sink on cook line, under dish machine, under creates storing single door freezer in dry storage area, under dry storage rack in back kitchen area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee used single service gloves to open walk in cooler door to and returned back to the cook line and continued engaging in food preparation with changing their gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil (90F - Cold Holding) sitting on rack on cook line. Operator moved item into freezer.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on reach in deli coolers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food prepared onsite not date marked throughout all freezers, reach in deli coolers and walk in cooler and freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice machine in server wait station heavily soiled with mold like substance.
Current Hotel and Restaurant license not displayed. Expired on 2/1/2019.
Cutting board has cut marks and is no longer cleanable. -Grooved cutting boards on reach in deli coolers.
Dead roaches on premises. -1 dead roach on top of microwave near next to hand sink across from cook line. -1 dead roach under three compartment sink. -4 dead roaches under ice machine in server wait station area next to kitchen door.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with clean dishes and food on rack next to reach in deli cooler on cook line. ** -Employee cigarettes on rack near dish machine. Repeat ViolationRepeat ViolationWarning**
Exterior door has a gap at the threshold that opens to the outside.
Food stored in undrained ice. Shrimp, cooked chicken, squid, and multiple other food items in containers with melted undrained ice inside reach in deli cooler throughout the cook line.
Food stored on floor. -Buckets of sauce on floor.
Hole in or other damage to wall. -Hole in the wall behind ice machine.
Ice scoop handle in contact with ice. -Bowl of lemons stored in ice machine at server wait station.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave interior soiled with food debris in server wait station.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Opened employee beverage container in a cold holding unit with food to be served to customers. -Opened soda can stored inside stand alone freezer next to walk in cooler door.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored above buss tub of cooked rice in walk in cooler.
Water leaking from pipe and/or faucet/handle. -Leaking pipe under hand sink across from cook line.
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Multiple food items stored in nonfood-grade bags inside walk in freezer.
Nonfood-grade containers used for food storage - direct contact with food. Food being stored in nonfood-grade containers in storage area.
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 salmon stored next to cooked beef balls in reach in freezer. Discussed with operator safe food storage procedures.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk inside reach in cooler in front area not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout reach in coolers, stand alone reach in freezers, and walk-in cooler and freezer not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice machine soiled with mold-like substance in front area.
Current Hotel and Restaurant license not displayed. License posted expired 2/1/2019.
No copy of latest inspection report available.
Open dumpster lid.
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
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. Dish machine chlorine sanitizer not at 0 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee set up three compartment sink and went back to cooking pork on the cook line without washing hands and changing gloves.
Nonfood-grade bags used in direct contact with food. Multiple food items stored in nonfood-grade bags inside walk in freezer.
Nonfood-grade containers used for food storage - direct contact with food. Food being stored in nonfood-grade containers in storage area.
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 salmon stored next to cooked beef balls in reach in freezer. Discussed with operator safe food storage procedures.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk inside reach in cooler in front area not date marked.
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.
Handwash sink not accessible for employee use at all times. Dish scrubs inside hand wash sink near cook line. Operator moved items out of sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine sanitizer test kit.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout reach in coolers, stand alone reach in freezers, and walk-in cooler and freezer not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of Ice machine soiled with mold-like substance in front area.
Current Hotel and Restaurant license not displayed. License posted expired 2/1/2019.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on rack near reach in cooler on cook line.
Food stored on floor. 5 gallon buckets storing food on the floor in walk in cooler and freezer.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line. Operator moved tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 67 F water near rice cookers. Operator replenished utensils in container without water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave ceiling interior soiled with food debris.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Open dumpster lid.
in contact with ice. Bowl of sliced lemons stored on top of ice inside ice machine. Operator moved bowl.
Oct 20, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in multiple freezers,reach-in coolers, and dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Loosely wrapped raw meats on top of cooked food in reach-in freezers
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter in use above cooks line hand wash sink
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrapped meats in multiple coolers no time tracking. Large amounts of cooked and raw foods in the freezer no time tracking or identification
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Reach in freezer lid is broken and not closing properly. Gaskets torn.
Food stored on floor. Buckets of food stored on floor in walk in freezer and walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs being stored on oven handle on kitchen line.
Light shield damaged/in disrepair. Above prep are near cooks line
Reuse of single-service or single-use articles. Soy sauce buckets are being re used for food storage throughout kitchen
Working containers of food removed from original container not identified by common name. Multiple containers in dry storage area need identification
Oct 19, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 25 violations recorded, 7 high priority.
7 High priority4 Intermediate14 Basic
Show 25 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing from multiple tasks handling different raw meats without changing his gloves or washing his hands. Employee that was eating with gloves on, went straight to making food with using the same gloves that he was eating with. Employee talking on phone with gloves on, then went to handling food on kitchen line.
Food placed in soiled container/equipment. Rice stored in soiled containers near back storage area.
Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in multiple freezers,reach-in coolers, and dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Loosely wrapped raw meats on top of cooked food in reach-in freezers
Roach excrement and/or droppings present. Roach droppings in shelving unit above 3 compartment sink near hand wash sink on cooks line
Rodent activity present as evidenced by rodent droppings found. Operator observed on walk through in dry storage area with a broom and dustpan. The dustpan had approximately 100 rodent droppings in it. Observed 25 rodent droppings on Center dry storage shelf co mingling with food items and single service items. Approximately 20 rodent droppings on right side dry storage shelving on food storage bins,clean plates and canned food. 10 rodent droppings on air handler in dry storage area. 25 rodent droppings on wood at base of reach in freezers 125 dropping under reach in freezers in dry storage area left of air handler. 100 rodent droppings under reach in freezer to the right of air handler in dry storage area. 75 rodent droppings in rear left corner of dry storage room under shelf with chewed corn cob. 25 rodent droppings along rear wall of dry storage area 75 rodent droppings along left wall under shelving in dry storage area 37 rodent dropping under dish machine in kitchen 5 rodent dropping on tilt mixer in dry storage area 50 dropping along wall behind equipment at front service area. 30 droppings under cooks line
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter in use above cooks line hand wash sink
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrapped meats in multiple coolers no time tracking. Large amounts of cooked and raw foods in the freezer no time tracking or identification
Cardboard used to line food-contact shelves. Cooks line food storage shelves
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee eating while preparing food. Employee eating on kitchen line with gloves on.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above three compartment sink.
Equipment in poor repair. Reach in freezer lid is broken and not closing properly. Gaskets torn.
Food stored on floor. Buckets of food stored on floor in walk in freezer and walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs being stored on oven handle on kitchen line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
Light shield damaged/in disrepair. Above prep are near cooks line
Open dumpster lid.
Reuse of single-service or single-use articles. Soy sauce buckets are being re used for food storage throughout kitchen
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Multiple containers in dry storage area need identification
Oct 18, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 26 violations recorded, 7 high priority.
7 High priority4 Intermediate15 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing from multiple tasks handling different raw meats without changing his gloves or washing his hands. Employee that was eating with gloves on, went straight to making food with using the same gloves that he was eating with. Employee talking on phone with gloves on, then went to handling food on kitchen line.
Food placed in soiled container/equipment. Rice stored in soiled containers near back storage area.
Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in multiple freezers,reach-in coolers, and dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Loosely wrapped raw meats on top of cooked food in reach-in freezers
Roach excrement and/or droppings present. Roach droppings in shelving unit above 3 compartment sink near hand wash sink on cooks line
Rodent activity present as evidenced by rodent droppings found. Operator observed on walk through in dry storage area with a broom and dustpan. The dustpan had approximately 100 rodent droppings in it. Observed 25 rodent droppings on Center dry storage shelf co mingling with food items and single service items. Approximately 20 rodent droppings on right side dry storage shelving on food storage bins,clean plates and canned food. 10 rodent droppings on air handler in dry storage area. 25 rodent droppings on wood at base of reach in freezers 125 dropping under reach in freezers in dry storage area left of air handler. 100 rodent droppings under reach in freezer to the right of air handler in dry storage area. 75 rodent droppings in rear left corner of dry storage room under shelf with chewed corn cob. 25 rodent droppings along rear wall of dry storage area 75 rodent droppings along left wall under shelving in dry storage area 37 rodent dropping under dish machine in kitchen 5 rodent dropping on tilt mixer in dry storage area 50 dropping along wall behind equipment at front service area. 30 droppings under cooks line
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter in use above cooks line hand wash sink
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrapped meats in multiple coolers no time tracking. Large amounts of cooked and raw foods in the freezer no time tracking or identification
Cardboard used to line food-contact shelves. Cooks line food storage shelves
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee eating while preparing food. Employee eating on kitchen line with gloves on.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above three compartment sink.
Equipment in poor repair. Reach in freezer lid is broken and not closing properly. Gaskets torn.
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
Food stored on floor. Buckets of food stored on floor in walk in freezer and walk in cooler.
In-use tongs stored on equipment door handle between uses. Tongs being stored on oven handle on kitchen line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
Light shield damaged/in disrepair. Above prep are near cooks line
Open dumpster lid.
Reuse of single-service or single-use articles. Soy sauce buckets are being re used for food storage throughout kitchen
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Multiple containers in dry storage area need identification
Oct 17, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 31 violations recorded, 8 high priority.
8 High priority6 Intermediate17 Basic
Show 31 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing from multiple tasks handling different raw meats without changing his gloves or washing his hands. Employee that was eating with gloves on, went straight to making food with using the same gloves that he was eating with. Employee talking on phone with gloves on, then went to handling food on kitchen line.
Food placed in soiled container/equipment. Rice stored in soiled containers near back storage area.
Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in multiple freezers,reach-in coolers, and dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Loosely wrapped raw meats on top of cooked food in reach-in freezers
Roach excrement and/or droppings present. Roach droppings in shelving unit above 3 compartment sink near hand wash sink on cooks line
Rodent activity present as evidenced by rodent droppings found. Operator observed on walk through in dry storage area with a broom and dustpan. The dustpan had approximately 100 rodent droppings in it. Observed 25 rodent droppings on Center dry storage shelf co mingling with food items and single service items. Approximately 20 rodent droppings on right side dry storage shelving on food storage bins,clean plates and canned food. 10 rodent droppings on air handler in dry storage area. 25 rodent droppings on wood at base of reach in freezers 125 dropping under reach in freezers in dry storage area left of air handler. 100 rodent droppings under reach in freezer to the right of air handler in dry storage area. 75 rodent droppings in rear left corner of dry storage room under shelf with chewed corn cob. 25 rodent droppings along rear wall of dry storage area 75 rodent droppings along left wall under shelving in dry storage area 37 rodent dropping under dish machine in kitchen 5 rodent dropping on tilt mixer in dry storage area 50 dropping along wall behind equipment at front service area. 30 droppings under cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil on cooks line 80f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter in use above cooks line hand wash sink
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrapped meats in multiple coolers no time tracking. Large amounts of cooked and raw foods in the freezer no time tracking or identification
Buildup of food debris/soil residue on equipment door handles. Equipment handles through kitchen soiled with food debris.
Cardboard used to line food-contact shelves. Cooks line food storage shelves
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Employee eating while preparing food. Employee eating on kitchen line with gloves on.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above three compartment sink.
Equipment in poor repair. Reach in freezer lid is broken and not closing properly. Gaskets torn.
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
Food stored on floor. Buckets of food stored on floor in walk in freezer and walk in cooler.
Hole in or other damage to wall. Hole in wall near front service area.
In-use tongs stored on equipment door handle between uses. Tongs being stored on oven handle on kitchen line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
Light shield damaged/in disrepair. Above prep are near cooks line
Open dumpster lid.
Reuse of single-service or single-use articles. Soy sauce buckets are being re used for food storage throughout kitchen
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Multiple containers in dry storage area need identification
Oct 16, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 44 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority8 Intermediate24 Basic
Show 44 findings ▾
Dented/rusted cans present. See stop sale. Six dented 5.25 Lb Thick soy sauce Two rusted 6lbs Blackeye peas One rusted 104 oz. rusted Diced bamboo shoots
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changing from multiple tasks handling different raw meats without changing his gloves or washing his hands. Employee that was eating with gloves on, went straight to making food with using the same gloves that he was eating with. Employee talking on phone with gloves on, then went to handling food on kitchen line.
Food placed in soiled container/equipment. Rice stored in soiled containers near back storage area.
Nonfood-grade bags used in direct contact with food. Grocery bags used to store food in multiple freezers,reach-in coolers, and dry storage
Raw animal food stored over/not properly separated from ready-to-eat food. Loosely wrapped raw meats on top of cooked food in reach-in freezers
Roach activity present as evidenced by live roaches found. 6 live roaches behind hand sink in kitchen
Roach excrement and/or droppings present. Roach droppings in shelving unit above 3 compartment sink near hand wash sink on cooks line
Rodent activity present as evidenced by rodent droppings found. Operator observed on walk through in dry storage area with a broom and dustpan. The dustpan had approximately 100 rodent droppings in it. Observed 25 rodent droppings on Center dry storage shelf co mingling with food items and single service items. Approximately 20 rodent droppings on right side dry storage shelving on food storage bins,clean plates and canned food. 10 rodent droppings on air handler in dry storage area. 25 rodent droppings on wood at base of reach in freezers 125 dropping under reach in freezers in dry storage area left of air handler. 100 rodent droppings under reach in freezer to the right of air handler in dry storage area. 75 rodent droppings in rear left corner of dry storage room under shelf with chewed corn cob. 25 rodent droppings along rear wall of dry storage area 75 rodent droppings along left wall under shelving in dry storage area 37 rodent dropping under dish machine in kitchen 5 rodent dropping on tilt mixer in dry storage area 50 dropping along wall behind equipment at front service area. 30 droppings under cooks line
Rodent bait not contained in a covered, tamper-resistant bait station. Rodent bait under prep table near server station. Rodent bait under three compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil on cooks line 80f
Toxic substance/chemical improperly stored. Chemical stored on dish rack on kitchen line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter in use above cooks line hand wash sink
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink not accessible for employee use at all times. Cleaning tools in cooks line hand wash sink. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not properly dispensing paper towels.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrapped meats in multiple coolers no time tracking. Large amounts of cooked and raw foods in the freezer no time tracking or identification
Buildup of food debris/soil residue on equipment door handles. Equipment handles through kitchen soiled with food debris.
Cardboard used to line food-contact shelves. Cooks line food storage shelves
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Damaged/spoiled/recalled food not properly segregated. 6 dented 5.25 Lb Thick soy sauce 2 rusted 6lbs Blackeye peas 1 rusted Diced bamboo shoots
Dead roaches on premises. 7 dead roaches in clean dish cabinet on cooks line
Employee eating while preparing food. Employee eating on kitchen line with gloves on.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on rack near kitchen door entrance.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above three compartment sink.
Equipment in poor repair. Reach in freezer lid is broken and not closing properly. Gaskets torn.
Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door
Food stored on floor. Buckets of food stored on floor in walk in freezer and walk in cooler.
Hole in or other damage to wall. Hole in wall near front service area.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment and wall near prep table area.
In-use tongs stored on equipment door handle between uses. Tongs being stored on oven handle on kitchen line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensils in standing water 72 F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
Light shield damaged/in disrepair. Above prep are near cooks line
Open dumpster lid.
Reuse of single-service or single-use articles. Soy sauce buckets are being re used for food storage throughout kitchen
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cooks line
Working containers of food removed from original container not identified by common name. Multiple containers in dry storage area need identification
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.