MR WANG SPORTS BBQ

Intermediate - Handwash sink used for purposes other than handwashing. Observed front line hand wash sink behind register had a steel wool stored in the sink. Operator removed steel wool Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2/2023-2/2026

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handle store in corn starch, salt/sugar, and flour. Operator removed items and replace it with a scoop with a handle Corrected On-Site

Basic - Equipment in poor repair. Observed make station flip top reach in cooler door gasket are in poor repair

Basic - Food not stored at least 6 inches off of the floor. Observed case of plastic bottles of water not stored 6 inches off the floor. Operator place it at least 6 inches off the floor Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed styrofoam containers not inverted. Operator inverted the styrofoam containers Corrected On-Site

Basic - Walk-in cooler shelving is a little soiled

Basic - Working containers of food removed from original container not identified by common name. Operator started to label working containers of food while routine inspection is conducted Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lamb skewers in walk in cooler over vegetables. Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Handwash sink not accessible for employee use at all times. 4 cases of bottles water in front of hand wash sink by dish machine.

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/ 4 working employees no manager on duty.

Intermediate - No person in charge present during hours of operation.

Intermediate - No soap provided at handwash sink. By ice machine hand sink. Operator provided soap. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo bowls in sugar and rice. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. 4 cases of oil stored on the floor by dish machine operator removed oil from the floor. Cases of soda and single service items in lobby stored on the floor. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line.

Basic - Open dumpster lid. Operator closed lid . Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Togo containers at front service counter server station and back of the house by cook line reach in cooler. Employees inverted containers. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef, lamb over sauces, in walk in cooler -raw shell Eggs over greens in walk in cooler -Raw shell eggs over greens in prep cooler. Operator immediately corrected. ( corrected on site) - From follow-up inspection 2025-06-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner - From follow-up inspection 2025-06-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-06-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-06-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -Gasket torn in second prep cooler - From follow-up inspection 2025-06-10: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cases of drinks on floor in lobby - From follow-up inspection 2025-06-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan cover in walk in cooler - From follow-up inspection 2025-06-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Inside white freezer door - From follow-up inspection 2025-06-10: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed cucumber over cooked pork in walk-in cooler - From follow-up inspection 2025-06-10: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pork over fruit and vegetables. Manager placed on bottom shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oyster (51F - Cold Holding); held above the cold holding line in make table. Staff moved to inside of the cooler. less than 4hours in table. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink next dish washer Repeat Violation

Intermediate - oyster tags not marked with last date served. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters on cook line

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. All kitchen staff

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Light not functioning. Hood

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in make table. Staff removed noodles and placed on the top shelf. Corrected On-Site - From follow-up inspection 2024-05-02: Time Extended

High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Gasoline can and gas pressure washer in kitchen near triple sink. - From follow-up inspection 2024-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cases of water blocking sink in kitchen. - From follow-up inspection 2024-05-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of oil, water and other items on the floor. - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table with multiple meats at 62F . - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler. - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer - From follow-up inspection 2024-05-02: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout - From follow-up inspection 2024-05-02: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Beef over bread.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fresh chili and oil (70F - Cold Holding); boc chuy ambient (70F - Cold Holding). Manager placed in cooler to cool. less than 4 hours. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ); fresh garlic and oil (77F - Hot Holding). Less than 4 hours.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only one tag for oysters

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.near ice machine.

Intermediate - 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.provided form and staff signed. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All but one expired

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee and bottled water on drain boards. Manager 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. Phone and other items above prep table. Manager removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. All staff Repeat Violation

Basic - Food stored on floor. Bottle water and other items in kitchen. Repeat Violation

Basic - Ice scoop handle in contact with ice. Manager removed

Basic - In-use tongs stored on equipment door handle between uses. At grill. Manager removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove . Fan cover

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - 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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink in ware washing area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line. Corrected On-Site

Intermediate - 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. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk containers of flour and sugar. Corrected On-Site

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

Basic - Food stored on floor. Neck bones on floor in walk in cooler. Oil and onions on floor in dry storage.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven on cook line heavily soiled with food debris.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler in ware washing area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves.

Basic - Working containers of food removed from original container not identified by common name. All bulk containers of flour and sugar.

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2023-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags Warning - From follow-up inspection 2023-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License are current active. Repeat Violation Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of Jellyfish containers heavily soiled with old food debris. Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Repeat Violation Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Back door. Warning - From follow-up inspection 2023-02-15: Time Extended

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Drain cover(s) missing. Located at mop sink.

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

Basic - Equipment in poor repair. True unit in prep area is not working. No food is being stored.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice scoop has no handle.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Located in cook line units.

Basic - Outer openings not protected with self-closing doors.

High Priority - Nonfood-grade bags used in direct contact with food. Meat in red bags stand up freezer.

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs above bokchoy and cabbage. Corrected On-Site

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. Raw beef on sheet trays above packaged ready to eat foods.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

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

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner.

Basic - Cardboard used to line food-contact shelves. Condiment rack.

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pack of cigarettes above make table.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Above refrigerator with coffee pot and coffee.

Basic - Outer openings not protected with self-closing doors.