SAKURA EXPRESS
1700 W INTL SPEEDWAY BLVD STE 142, Daytona Beach FL 32114 · 256-690-7683
Last inspected Apr 27, 2026 · 19 visits since October 2023
FEB 25
APR 25
NOV 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found - 3-4 in dry storage area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024062393 | Oct 22, 2024 | Feb 26, 2025 | $400 |
Inspection history
19 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
What the inspector wrote — 16 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee went from cash register to using tongs to portion food into containers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -cook line cooler raw beef over raw shrimp
Raw animal shrimp food stored over canned/bottled drinks. -cookline cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 114 f, held off temperature control less than 1 hour
Show the remaining 12 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. -all 3 sinks,employee place napkins by sink
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. -observed 1 certificate
Spray bottle containing toxic substance not labeled. -orange chemical
Bowl or other container with no handle used to dispense food. -seasoning
Cardboard used to line food-contact shelves. -front line
Ceiling tile missing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone or on counter with Togo bags
Floor soiled/has accumulation of debris. - below cooking equipment and front counter
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled -shelf under burners soiled -hood filers above fryers soiled with grease
Wall soiled with accumulated grease, food debris, and/or dust. -behind three compartment sink
Working containers of food removed from original container not identified by common name. -seasoning
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cardboard used to line nonfood-contact shelves.
Food stored on floor. - oil jug used as a door stop
Hole in or other damage to wall. - exposed insulation on walls between reach in freezer and dry storage shelf and reach in cooler and dry storage shelf
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of rolling bins in back area - exterior of fryers - wire rack by fryers - top of low boy cooler under grill - exterior of 2 burner stove - exterior of flat grill
Wall soiled with accumulated grease, food debris, and/or dust. - below three compartment sink Floor drain, drainpipes below three compartment sink soiled
Mar 6, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
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.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Cardboard used to line nonfood-contact shelves.
Food stored on floor. - oil jug used as a door stop
Hole in or other damage to wall. - exposed insulation on walls between reach in freezer and dry storage shelf and reach in cooler and dry storage shelf
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of rolling bins in back area - exterior of fryers - wire rack by fryers - top of low boy cooler under grill - exterior of 2 burner stove - exterior of flat grill
Wall soiled with accumulated grease, food debris, and/or dust. - below three compartment sink Floor drain, drainpipes below three compartment sink soiled
Water leaking from pipe and/or faucet/handle. - pipe below front handsink
Mar 3, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. - beef bones stored in plastic to go bags
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.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Cardboard used to line nonfood-contact shelves.
Food stored on floor. - oil jug used as a door stop
Hole in or other damage to wall. - exposed insulation on walls between reach in freezer and dry storage shelf and reach in cooler and dry storage shelf
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of rolling bins in back area - exterior of fryers - wire rack by fryers - top of low boy cooler under grill - exterior of 2 burner stove - exterior of flat grill
Wall soiled with accumulated grease, food debris, and/or dust. - below three compartment sink Floor drain, drainpipes below three compartment sink soiled
Water leaking from pipe and/or faucet/handle. - pipe below front handsink
Feb 24, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. - beef bones stored in plastic to go bags
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 126F; green beans 106F; pasta 109F; steam table
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.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled. - orange substance
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Cardboard used to line nonfood-contact shelves.
Food stored on floor. - oil jug used as a door stop
Hole in or other damage to wall. - exposed insulation on walls between reach in freezer and dry storage shelf and reach in cooler and dry storage shelf
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of rolling bins in back area - exterior of fryers - wire rack by fryers - top of low boy cooler under grill - exterior of 2 burner stove - exterior of flat grill
Wall soiled with accumulated grease, food debris, and/or dust. - below three compartment sink Floor drain, drainpipes below three compartment sink soiled
Water leaking from pipe and/or faucet/handle. - pipe below front handsink
Feb 23, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 31 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 priority9 Intermediate14 Basic
Show 31 findings ▾
Employee washed hands with no soap.
Nonfood-grade bags used in direct contact with food. - beef bones stored in plastic to go bags
Presence of insects, or other pests. - packed dry spaghetti noodles infested with insects
Rodent activity present as evidenced by rodent droppings found. - 7 on the floor under dry storage shelf - 1 on the floor in front of reach in freezer - 22 on the floor below reach in freezer in back area - 1 on the floor below three compartment sink - 3 on the floor below shelving bear fryers - 10 on the floor below fryers - 1 on the floor below ice machine - 1 on the floor below rolling cart near ice machine
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken, 61F, held off temperature control in back area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 126F; green beans 106F; pasta 109F; steam table
Toxic substance/chemical improperly stored. - bleach stored on shelf with pasta - spray cleansers stored next to paper towels at front handsink
Employee washed hands in a sink other than an approved handwash sink. - three compartment sink
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. - back handsink blocked by trash can
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. - back area
Spray bottle containing toxic substance not labeled. - orange substance
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Cardboard used to line nonfood-contact shelves.
Cove molding at floor/wall juncture broken/missing. - near bag in box soda
Dead roaches on premises. - 10 on glue trap on the floor near register
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - backpack on food bins
Floor soiled/has accumulation of debris. - below cooking equipment
Food stored on floor. - oil jug used as a door stop
Hole in or other damage to wall. - exposed insulation on walls between reach in freezer and dry storage shelf and reach in cooler and dry storage shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of rolling bins in back area - exterior of fryers - wire rack by fryers - top of low boy cooler under grill - exterior of 2 burner stove - exterior of flat grill
Single-service articles improperly stored. - boxed to-go containers stored on the floor
Time/temperature control for safety food thawed in an improper manner. - shrimp thawing at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. - below three compartment sink Floor drain, drainpipes below three compartment sink soiled
Water leaking from pipe and/or faucet/handle. - pipe below front handsink
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jan 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage shelves with significant grease build up - exterior of cooking equipment heavily soiled on sides and at bottom -side of fryer soiled with grease -shelf under burner soiled with grease
Water leaking from pipe and/or faucet/handle. -3 compartment sink
Nov 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects found - 3-4 in dry storage area
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -added steam table to cookline moved grill over.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Cardboard used to line food-contact shelves. - cardboard lining shelves of front hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage shelves with significant grease build up - exterior of cooking equipment heavily soiled on sides and at bottom -side of fryer soiled with grease -shelf under burner soiled with grease
Water leaking from pipe and/or faucet/handle. -3 compartment sink
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority6 Intermediate10 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes 51f-69f,Cooked Chicken 49f -67f per manager cooked yesterday
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -containers washed but not sanitized
Live, small flying insects found - 3-4 in dry storage area
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken, 61-68F, off temperature control 30 minutes at cook line - glass door cooler at front area: shrimp 44F; raw beef 46F; raw beef 48F -berg cooler Chicken 63f-67f less than 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 109-120F, off temperature control 30 minutes at cookline - hot holding at front steam table: rice (109F); chicken (124F); potatoes (109F)
Handwash sink used for purposes other than handwashing. - to go containers stored in front hand sink -container lids in hand sink by three compartment sink
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -added steam table to cookline moved grill over.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
No soap provided at handwash sink. -by 3 compartment sink -corrected -front line
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line food-contact shelves. - cardboard lining shelves of front hand sink
Floor soiled/has accumulation of debris. - grease and food debris under cooking equipment
Food stored on floor. -chicken -cabbage
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice fork
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage shelves with significant grease build up - exterior of cooking equipment heavily soiled on sides and at bottom -side of fryer soiled with grease -shelf under burner soiled with grease
Single-service articles improperly stored. - cups on floor at front area
Soiled Cardboard used to line nonfood-contact shelves. - rack near cookline - rack in front
Water leaking from pipe and/or faucet/handle. -3 compartment sink
Working containers of food removed from original container not identified by common name. -sugar
Sep 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Working containers of food removed from original container not identified by common name. -flour and sugar
Worn, torn and/or soiled floors/carpeting. -behind ice machine
Apr 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Rodent activity present as evidenced by rodent droppings found. -2 dropping on grey lid under front counter. -1 on floor across from grill. -3 droppings on floor next fryer -2 droppings on floor by walk in cooler -1 dropping on floor under electrical panel -1 dropping in white bucket under electrical panel
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour and sugar
Water leaking from pipe and/or faucet/handle. -water leaking into pan next to Berg cooler
Working containers of food removed from original container not identified by common name. -flour and sugar
Worn, torn and/or soiled floors/carpeting. -behind ice machine
Feb 10, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -double door cooler-Raw beef and raw shrimp over sauce
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -front line -next to 3 compartment sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. -next to soda boxes
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf across from burners soiled with grease -shelf under burners heavily soiled with grease -burners soiled with grease - coke dispenser unit by bag in box soda encrusted with grease and dust
Time/temperature control for safety food thawed in an improper manner. -Room temp beef
Worn, torn and/or soiled floors/carpeting. -floor soiled with grease under burners and fryer
Feb 10, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 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 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -double door cooler-Raw beef and raw shrimp over sauce
Rodent activity present as evidenced by rodent droppings found. -shelf under burner with heavy amount of grease with approximately 30 droppings mixed in with grease -1 dropping on floor by cash register -2 droppings on floor by fryer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw beef 67F; raw shrimp, 67F; lowboy cooler at front line, 3 hours - raw shrimp 67F, double door cooler; 3 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - spring rolls, 96F; cabbage, 114-120F; less than 2 hours in steam table. Corrective action taken: product reheated
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -front line -next to 3 compartment sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. -next to soda boxes
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf across from burners soiled with grease -shelf under burners heavily soiled with grease -burners soiled with grease - coke dispenser unit by bag in box soda encrusted with grease and dust
Time/temperature control for safety food thawed in an improper manner. -Room temp beef
Worn, torn and/or soiled floors/carpeting. -floor soiled with grease under burners and fryer
Dec 13, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink. -frontline
Objectionable odors in the establishment. - in coolers that are not operating due to no power in establishment
Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cooler drawers on cook line
Dec 12, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. -approximately 15 droppings on floor under reach in freezer -1 rodent dropping on handsink on frontline -Approximately 20 droppings on floor behind grill -approximately 15 droppings on shelf under drink station/hot well.
No paper towels or mechanical hand drying device provided at handwash sink. -frontline
No soap provided at handwash sink. -frontline
Dead rodent present. -1 dead rodent under freezer in to walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of reach in freezer next to walk in cooler
Objectionable odors in the establishment. - in coolers that are not operating due to no power in establishment
Reach-in cooler interior/shelves have accumulation of soil residues. - reach in cooler drawers on cook line
Oct 23, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -observed 1 employee certificates
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. -observed 1 certificate
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at hand sink on front line
Carbon dioxide/helium tanks not adequately secured. -by soda boxes
Ceiling tile missing. -3 compartment sink room
Food storage container/container lid cracked or broken. -lids to sugar and brown sugar cracked
No suitable facilities provided to store employee clothing and other possessions. -flip flops on floor by 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on reach in coolers on cookline -soda boxes soiled
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools store above rice cooker
Oct 22, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -cabbage 117f
Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings in hand sink -approximately 12 rodent droppings under hot well next to grill -4 rodent droppings on floor behind grill -approximately 15 rodent droppings on floor next to freezer 7 rodent droppings on top of container of chicken flavoring 4 rodent droppings on shelf with seasonings 5 rodent droppings on floor across fryer
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.
No paper towels or mechanical hand drying device provided at handwash sink. -by rice cooker -by three compartment sink
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -observed 1 employee certificates
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. -observed 1 certificate
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at hand sink on front line
Bowl or other container with no handle used to dispense food. -soy sauce
Carbon dioxide/helium tanks not adequately secured. -by soda boxes
Ceiling tile missing. -3 compartment sink room
Food storage container/container lid cracked or broken. -lids to sugar and brown sugar cracked
No copy of latest inspection report available.
No suitable facilities provided to store employee clothing and other possessions. -flip flops on floor by 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on reach in coolers on cookline -soda boxes soiled
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools store above rice cooker
Working containers of food removed from original container not identified by common name. -singer
Worn, torn and/or soiled floors/carpeting. -floor soiled with grease under fryer and two burner stove
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -bleach not meant for sanitizing
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw chicken over portioned sauce,raw shell egg over pasta
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -sitting room temperature
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice,egg roll,cabbage chicken 109f to 119f placing on grill to reheat
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided
No probe thermometer provided to measure temperature of food products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -observed one employee training certificate
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. -observed 1 certificate
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -frontline handsink hot water turn off
Carbon dioxide/helium tanks not adequately secured.
Floor soiled/has accumulation of debris. -floor soiled under burners
Food stored on floor. -cabbage on floor in walk in cooler(used for storage)
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -starch
In-use wet wiping cloth/towel used under cutting board.
No copy of latest inspection report available.
Water leaking from pipe and/or faucet/handle. -frontline handsink
Oct 17, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -frontline handsink hot water faucet has no water.
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.