MAMA LAU AND OC LLC

High Priority - Raw animal food stored over or with unwashed produce. Observed in walk in cooler whole raw eggs shells above unwashed produce.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at next to the stove hot water line was turn off. Manager turn on the hot water side Corrected On-Site

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen are damaged

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - In-use tongs stored on equipment door handle between uses.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink next 3 compartment sink not having a hand wash sign

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods vents need to clean

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw beef and chicken over pineapples and bean sprouts in walk in cooler. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. garlic and oil (78F) ( per employee sitting on prep table two days) ; oil and pork ( per employee sitting on prep table two days) (78F) Milk in reach cooler per operator unknown date opened. Expiration date 8/6/2025. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

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. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach cooler per operator unknown date opened. Expiration date 8/6/2025. Operator discarded. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer information and dates taken. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Multiple drains throughout facility missing cover. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At 3 compartment sink. - From follow-up inspection 2025-08-27: Time Extended - From follow-up inspection 2025-09-04: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with fish. Staff removed from bags Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (50F - Cold Holding), on counter less than 4 hours, staff placed in the unit to cool. Corrective Action Taken

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

Intermediate - No soap provided at handwash sink. Sink in kitchen next to walk-in cooler . Staff added soap Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole over fire box and dish rack

Basic - In-use tongs stored on equipment door handle between uses. On stove . Staff removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F , utensils at rice pot. Staff discarded. Corrected On-Site

Basic - Light not functioning. Several in kitchen Hood

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Utensils behind area of old sushi bar. No glass for sneeze guard. . Cloth covered utensils. Corrective Action Taken Repeat Violation - From follow-up inspection 2024-08-10: Time Extended - From follow-up inspection 2024-10-14: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food originating from an unapproved source. Rice paper and other snacks, no label or invoice for proof of source. Repeat Violation - From follow-up inspection 2024-08-10: Time Extended - From follow-up inspection 2024-10-14: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to hose bibb. Next to wok - From follow-up inspection 2024-08-10: Time Extended - From follow-up inspection 2024-10-14: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-08-10: Time Extended - From follow-up inspection 2024-10-14: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Small black cutting board. - From follow-up inspection 2024-08-10: Time Extended - From follow-up inspection 2024-10-14: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On pipe at wok. Staf removed. Corrected On-Site - From follow-up inspection 2024-08-10: Time Extended - From follow-up inspection 2024-10-14: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78F spoon for rice. Staff discarded water. Corrected On-Site - From follow-up inspection 2024-08-10: Time Extended - From follow-up inspection 2024-10-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach in coolers and rice pots. Gaskets on reach in cooler - From follow-up inspection 2024-08-10: Time Extended - From follow-up inspection 2024-10-14: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage on the shelf. The staff turned over. Corrected On-Site - From follow-up inspection 2024-08-10: Time Extended - From follow-up inspection 2024-10-14: Time Extended

High Priority - - From initial inspection : High Priority - Clean cups and bowls lacking adequate sneezeguards or other proper protection from contamination. In old sushi area in dining area. - From follow-up inspection 2023-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw oysters and shrimp over produce. Staff moved seafood. Corrected On-Site - From follow-up inspection 2023-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food originating from an unapproved source. Rice cakes - From follow-up inspection 2023-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (71F - Cold Holding). Manager added ice to cool. Corrective Action Taken - From follow-up inspection 2023-09-26: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter mixer (100F - Hot Holding). Placed on stove to heat . Less than 4 hours. Corrective Action Taken - From follow-up inspection 2023-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Razor clams - From follow-up inspection 2023-09-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Razor clams and oysters Repeat Violation - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men and women's - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils at expo bar in storage. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green and black cutting board - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream and beverage in reach in freezer with other items. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Bottled drinks in hallway. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. In ice machine. Manager removed. Corrected On-Site - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On handle of cart. Manager removed Corrected On-Site - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons near rice pot 85F. Manager placed pot water on the stove . - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Hood - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves of tables throughout establishment. Fan cover in walk-in cooler Gaskets on walk-in cooler door. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. Back door. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Unused, unprotected place settings left on table with seated customers reused for other customers without cleaning them first. - From follow-up inspection 2023-09-26: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.walk-in cooler - From follow-up inspection 2023-09-26: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm no sanitizer. 2 containers of rise and 1 container of detergent. Repeat high priority violations may result in administrative action. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail above ready to eat sauce. Walk in cooler. Corrected On-Site

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

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. Provided operator with form.

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/ Repeat certified manager violations may result in administrative action. 5 employees no certified manager present. Certified manager came in during inspection. Corrected On-Site Repeat Violation

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 operator with form. Form must be filled out by each individual employee and kept on file in facility.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink in kitchen.

Basic - Cardboard used to line nonfood-contact shelves. Under prep table in front of dish machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee eating in a food preparation or other restricted area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Make table and counter on both ends of cook line.

Basic - In-use tongs stored on equipment door handle between uses. 6 tongs on oven door. Corrected On-Site Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Rice snack paper at front counter.

Basic - Single-service articles improperly stored. To go containers on floor front counter and dry storage area.

Basic - Time/temperature control for safety food thawed in an improper manner. Snails and broth thawing at room temperature. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks on front counter.

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

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. Tested at 0ppm Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. W Employee scratched head with gloves on and touched clean dishes.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands and face in three compartment rinse out mouth and spit water in sink. Spoke manager sink was cleaned and sanitized.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer and guard old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can sink on front line. Corrected On-Site

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/ 6 food service workers no certified manager present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both sinks kitchen and front counter. Corrected On-Site

Intermediate - No soap provided at handwash sink. Sink on front line. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Make table and wall. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of all bulk containers old food debris.

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

Basic - Single-service articles improperly stored. To go containers on floor.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and oysters over vegetables and sugar cane

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

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

Basic - Bowl or other container with no handle used to dispense food. In bulk food.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer 0ppm replaced sanitizer and now 50ppm Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Drink over microwave and clean dishes

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash, rinse and no sanitize. Educated rehashed and sanitized Corrected On-Site

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

Basic - Food stored on floor. In walk in freezer and in storage area

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice cookers

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. Clams and oyster.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towel at any sinks in facility. Corrected On-Site

Intermediate - 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. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Fryer and oven handles. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 75°. Operator poured water out. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on bulk container lids. Bulk container lids. Hood filters grease.

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