GRAND BUFFET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler by the deep fryers raw chicken is stored above washed potatoes. Operator moved the potatoes to proper storage. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shrimp is stored above ready to eat crab clusters. And raw chicken stored above dumpling wrappers. Operator moved items to proper storage order. Corrected On-Site Warning - From follow-up inspection 2025-10-20: In the walk in cooler raw shrimp is stored over ready to eat dumpling wrappers and fully cooked mussels. Operator moved items to proper storage. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. There is a cup with no handle inside a container of cajun seasoning in dry storage. Operator discarded the cup with no handle. Corrected On-Site Warning - From follow-up inspection 2025-10-20: There is a to go cup inside a container of cajun seasoning in dry storage. Operator removed the container. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. The door gaskets on the reach in cooler across from the deep fryer are torn. Warning - From follow-up inspection 2025-10-20: The door gaskets have not beed replaced. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler on the cook line, shrimp (48F - Cold Holding); mussels (47F - Cold Holding). Operator moved contents of cooler to the walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the buffet Fish (110F - Hot Holding), operator replaced the fish with a new pan. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a-mold like substance on the interior walls of the ice machine by the back door. Operator cleaned and sanitized the interior walls. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The paper towel dispenser in the servers area by the ice machine is inoperable.

Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour and corn flour in dry storage. Operator labeled the two containers. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. There is ice and a metal scrubber inside the hand washing sink in the service area. A server rinsed out a tea pot in the hand washing sink in the service area. Educated employees on proper use of hand washing sinks. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned the exterior of the dishwasher. Corrected On-Site

Basic - Equipment in poor repair. The door gaskets on the sushi reach in cooler are damaged.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm), operator adjusted the chlorine sanitizer to 100ppm. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. There us a bottle of pain reliever on a shelf over the make table in the wok station.

High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler next to the walk in freezer raw beef is stored over unwashed peppers. Operator moved items to proper storage order. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler net to the walk in freezer raw chicken is stored over raw beef. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walls of the ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On a shelf over the make table in the wok station there are employee keys and s cellphone.

Basic - In-use ice scoop stored on soiled surface between uses. There is a ice scoop stored on top of the ice machine. Operator had the ice scoop run through the dishwasher and placed into a bin on top of the ice machine. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. There are frozen, cooked crawfish thawing on a hand cart at the end of the wok station.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator adjusted the chlorine sanitizer, 50ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler by the deep fryers raw shell eggs are stored over cases of unwashed green beans. Operator moved the beans to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the front line a bin of cut cabbage on a shelf under the rice cookers, cut cabbage (49F - Cold Holding). Per operator less than four hours. Operator moved the cut cabbage to the walk-in cooler. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. An employee rinsed out a wiping towel in the hand washing sink at the end of the cook line near the dishwashing area.

Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup od food debris on top of the dishwasher.

Basic - Equipment in poor repair. The door gaskets on the sushi station cooler are damaged.

Basic - Food stored on floor. There us a bag of crawfish on the floor in the walk-in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink at the hibachi station. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a open red bull drink inside the top of the make table cooler on the cook line.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled cooked chicken breasts with their bare hands to fill a pan for the buffet. Operator discarded the chicken.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler across from the fry station, raw chicken is stored over raw shrimp. Operator moved items to proper storage order. Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. An employee handled cooked chicken breasts with their bare hands to fill a pan for the buffet. Operator discarded the chicken.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Ouster tags are not marked with the last date sold.

Intermediate - 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. There is no proof of required state approved food safety training for multiple employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walks of the ice machine. Operator cleaned and sanitized the ice machine walls. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign at the hand washing sink in the hibachi station. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. There are packages of imitation crab meat thawing in standing water in the three bay prep sink at the back wall. Operator turned on cold running water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of sugar, flour, cornstarch and MSG in the dry storage area. Operator labeled the containers. Corrected On-Site Repeat Violation

Intermediate - 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. Employee food safety training for Mei is expired.

Basic - Accumulation of debris inside warewashing machine. There is a heavy scale buildup inside the dishwasher.

Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go cup in a container of flour in dry storage. Operator removed the to go cup. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site

Basic - Food stored on floor. There are multiple cases of assorted foods stored on the floor in the walk-in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink in the hibachi station.

Basic - Working containers of food removed from original container not identified by common name. There are unlabeled containers of flour in dry storage.

High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooker by the cook line raw beef is stored over unwashed jalapeño peppers. Operator moved items to proper storage order. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler by the fry station raw fish is stored on top of ready to eat crab legs. Operator moved items to proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler by the cook line raw chicken is stored over raw beef. Operator moved items to proper storage. Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served.

Intermediate - Handwash sink not accessible for employee use at all times. The hand wash sink in the dish area is blocked by a table and trash bin. Operator moved the table. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There are no chlorine chemical test strips for the dishwasher and triple sink. Chemical test strips are at kept at the front counter by the cash register. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. The food manager's certification number is missing from all employee certifications.

Basic - Cardboard used to line food-contact shelves. There is stained cardboard lining a shelf outside the servers station under cases of fortune cookies, containers of salt and pepper and sugar packets.

Basic - Food stored on floor. In the walk-in cooler by the cook line beef tenderloin and unwashed jalapeño are stored on the floor under storage racks. Operator moved items to proper storage. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. The hood filters are missing over the habachi station. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping cloths draped over the side rails of the hand washing sink in the servers station.

Basic - Worn, torn and/or soiled floors/carpeting. There are stains and food debris on the carpet throughout the dining area.

High Priority - Dented/rusted cans present. See stop sale. On the shelf in dry storage, un segregated from the undamaged cans there are, 3 cans of peaches, 1 can of pineapple, 1 can of vanilla pudding, 1 can of oyster sauce and 2 cans of golden sauce with dented rims and sides.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, raw chicken (47F - Cold Holding); Beef (47F - Cold Holding); crab salad (47F - Cold Holding). Operator moved the out of temperature items to other coolers until the walk-in cooler is repaired. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. An employee rinsed out a towel in the hand washing sink by the walk-in coolers.

Basic - Damaged/spoiled/recalled food not properly segregated. On the shelf in dry storage, un segregated from the undamaged cans there are, 3 cans of peaches, 1 can of pineapple, 1 can of vanilla pudding, 1 can of oyster sauce and 2 cans of golden sauce with dented rims and sides. See stop sale.

Basic - Hood filter missing from automatic fire suppression/exhaust system. The hood filters are missing from the from the hood over the habachi grill.

Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in the employee bathroom in the back of the kitchen or at the hand washing sink in the habachi station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters over the deep fryer.

High Priority - Dented/rusted cans present. See stop sale. On a shelf, not segregated from un damaged cans there are four cans of yellow cling peaches, one can of pineapple chunks with dented rims. Repeat violation from 8/10/2022. Repeat Violation

High Priority - 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. Dishwasher (Chlorine 0ppm)

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. An employee washed their hands in the men's room but did not once they entered the food preparation area. They donned gloves and began handling food.

High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw chicken is stored over unwashed cabbage. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler Fish (44F - Cold Holding). Operator moved the fish to another walk-in cooler. Repeat violation from 8/10/2022. Corrective Action Taken Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf, not segregated from un damaged cans there are four cans of yellow cling peaches, one can of pineapple chunks with dented rims. See stop sale. Repeat violation from 8/10/2022. Repeat Violation

Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer.

Basic - Working containers of food removed from original container not identified by common name. There are four unlabeled bins of food in the dry storage area.

High Priority - Dented/rusted cans present. See stop sale. On a shelf in dry storage there is one can of sliced peaches with a dented rim.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front counter stir fry station, Beef (44F - Cold Holding). Operator reduced the cooler temperature. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the buffet, Fish (117F - Hot Holding), fried chicken nuggets (97F - Hot Holding). Operator replaced the out of temperature items. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the ice machine. Operator cleaned and sanitized the walls in the ice machine. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. An employee used the hand washing sink by the walk-in coolers to rinse a pan and a wiping towel. Inspector educated the person in charge about proper hand washing sink usage. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge has no proof of food safety manager's certification.

Basic - Damaged/spoiled/recalled food not properly segregated. On a shelf in dry storage there is one can of sliced peaches with a dented rim. See Stop Sale.

Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees with no hair restraint preparing food. This is a repeat violation from 7/27/2022, 2/14/2022. Employees put on hats. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. There are frozen tuna loins thawing at room temperature. Operator moved the tuna loins to the reach in cooler. Corrected On-Site

High Priority - 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. Dishwasher (Chlorine 0ppm). Operator will sanitize in the triple sink until the dishwasher is repaired. This is a repeat violation from 2/14/2022. Operator replaced the sanitizer, chlorine sanitizer 50ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the double door reach in cooler on the cook's line raw shrimp us stored over washed and cut vegetables. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the double door upright cooler by dry storage pizza sauce (47F - Cold Holding); New Zealand mussels (49F - Cold Holding). This is a repeat violation from 2/14/2022/, 9/1/2021. Operator moved the items to the walk-in cooler. On the buffet, cut melon (45F - Cold Holding). Operator iced the cut melon. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. An employee rinsed a wiping towel in the hand washing sink at the entrance to the kitchen. Inspector educated the employee on proper use if hand washing sinks. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. There is cardboard lining the shelf over the make table on the cook's line. The cardboard was removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on a shelf over the make table on the cook's line. Operator removed the cellphone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. There are multiple employees preparing food with no hair restraint. This is a repeat violation from 2/14/2022. Employees put on hats. Corrected On-Site

Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk-in freezer. This is a repeat violation from 2/14/2022. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. In dry storage there are containers of sugar, flour, cornstarch, potato flour with no labels.

High Priority - Observed: Dented/rusted cans present. See stop sale. In dry storage area, two cans of sliced peaches, one can of soy sauce, two cans of hoisin sauce and tomato ketchup with dented rims. This is a repeat violation from 9/1/2021. Repeat Violation Priority: High Priority

High Priority - Observed: 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. The dishwasher chlorine sanitizer is 0ppm. Operator is to sanitize in the three compartment sink until the dishwasher is repaired. Corrective Action Taken Priority: High Priority

High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. The operator renewed the restaurant license during the course of the inspection. Corrected On-Site Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line, garlic in oil (48F - Cold Holding). Operator moved the garlic to the make table cooler. this is a repeat violation from 9/1/2021. Corrective Action Taken Repeat Violation Priority: High Priority

Intermediate - Observed: Clam/mussel/oyster tags not marked with last date served. The oyster tags are not marked with the last date served. Priority: Intermediate

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the ice machine. The operator washed and sanitized the ice machine. This is a repeat violation from 9/1/2021. Corrected On-Site Repeat Violation Priority: Intermediate

Intermediate - Observed: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Inspector printed the operator a copy of the oyster advisory, the operator hung the oyster advisory at the buffet. Corrected On-Site Priority: Intermediate

Basic - Observed: Employee with no hair restraint while engaging in food preparation. There is an employee with no hair restraint preparing food in the sushi station. This is a repeat violation from 9/1/2021. Repeat Violation Priority: Basic

Basic - Observed: Food stored on floor. There are cases of mussels and chopped spinach stored on the floor in the walk-in freezer. Priority: Basic

High Priority - Dented/rusted cans present. See stop sale. Observed one 46 ounce can of pineapple juice and one number ten can of pineapple chunks with dented rims in the dry storage area.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken breast stored over raw beef in the walk-in freezer. Operator moved items to proper storage order. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 48°F cold holding in the make table cooler on the cook line. Operator iced out of temperature items. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance inside the ice machine by the back door.

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand washing sink in the dish washing area blocked with sheet trays. Operator removed the sheet trays. This is a repeat violation from 4/27/2021. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed an aluminum pot with no handle in a container of rice across from the ice machine by the back door. This is a repeat violation from 4/27/2021. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair over the walk-in cooler and dry storage area. This is a repeat violation from 4/27/2021. Repeat Violation

Basic - Employee preparing food in customer section of dining area. Observed an employee filling dumplings in an unoccupied dining room. Employee moved to kitchen. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Observed cooks with no hair restraint preparing food.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted and pitted shelving in the double door under counter reach in cooler by the walk-in cooler. This is a repeat violation from 4/27/2021.