CALIDOLI

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-26 Warning - From follow-up inspection 2026-03-30: 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. Front counter inside hot holding unit. pig ears (85F - Hot Holding) Front buffets cooked shrimp (90F - Hot Holding); cooked whole tilapia (76F - Hot Holding); cooked chicken teriyaki (135F - Hot Holding); cooked mushrooms (112F - Hot Holding); Warning - From follow-up inspection 2026-03-30: Buffet cooked whole tilapia (76F - Hot Holding) In shallow pan sitting on top of buffet not in a heated element. Employee discarded Discussed with establishment putting the cooked tilapia on time as a public health control. Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Ceiling tile missing. Mop sink near dishwasher Warning - From follow-up inspection 2026-03-30: Time Extended

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. During inspection observed pork stomach and crispy chicken salad in bowls in front display area not protected. Employee moved. establishment added sneeze glass to area. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean equipment pans used for buffer storage on top of garbage can. Corrected On-Site

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Tall reach in cooler back near three compartment sink.

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

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Warning - From follow-up inspection 2025-05-07: Owner hasn't filled out time temperature control for safety paperwork provided during inspection. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, can opener soiled Repeat Violation Warning - From follow-up inspection 2025-05-07: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 6 employees had the Florida restaurant booklets. Warning - From follow-up inspection 2025-05-07: 6 employees had the Florida restaurant booklets. 2 cooks been working for 6 months verified by owner. Cook 1 Yongcheng cook 2 Chenzongshou li. Observed 4 SafeStaff employees training certification obtained. Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-05-07: During call back no proof of employee health agreements. Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout Warning - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Warning - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Near three compartment sink. Warning - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Interior of large duck oven has accumulation of food debris. Repeat Violation Warning - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of large duck oven Warning - From follow-up inspection 2025-05-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2025-05-07: Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began engaging in food preparation in front counter without washing their hands.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch face to adjust face mask and began touching to go boxes to put food in them for customers ordering at front counter.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee face mask and began touching to go boxes to put food in them for customers ordering at front counter. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above buss tub of cut cabbage. Manager moved eggs to designated area in next to buss tubs of raw chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stored on push cart at wok station: fresh garlic in oil (71F - Cold Holding) raw ducks hanging on hook above three compartment sink (70F - Cold Holding) Manager moved items to cold holding unit and walk in cooler. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. CFM on-site lacks knowledge of Big 6 and symptoms. Inspector discussed Big 6 with CFM and employee. Corrective Action Taken

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. Emailed operator DBPR vomiting or diarrheal event form in Chinese. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled with food debris. Cutting boards stained. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal scrubber in hand sink in front counter area next to three compartment sink. Employee removed. Item out of sink. 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. No proof of Food Employee Reporting Agreements for two employee engaging in food preparation in kitchen area and two employee engaging with food in front counter area. Manager stated they are part time employee and have not conducted employee food training. Emailed manager DBPR Food Employee Reporting Agreement form in Chinese. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At hand sink in kitchen area next to three compartment sink in kitchen area.

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. Observed employee training certificates for Ou Jian Wen 01/20/2022 and Bin Rong Chen 07/20/2022 through FLRA SafeStaff.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of cooked pork on speed rack in walk in cooler not date marked.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in front counter area next to three compartment sink. Employee stocked soap bottle at hand sink. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard board throughout kitchen area and front counter area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled with sugar and salt in dry storage area. Floors in kitchen area soiled with grease dripping from cooked duck and cooked pork belly handing on hooks. Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 6 fly sticky tape hanging above hot holding food display in front counter. Employees removed sticky tape. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Cases of bottled ketchup, buckets of duck sauce, and buckets of soy sauce stored on floor in dry storage area. Manager moved items off floor. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door oven next to fryers heavily soiled with/ food debris.

Basic - Stored food not covered. Multiple containers of cooked pork stored on speed rack in walk in cooler not covered. Strainers of raw fish and buckets of rice noodle dehydrating in walk in cooler. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Three compartment sink behind front counter chlorine sanitizer testing at 0 PPM. Employee replenished chlorine sanitizer to 50 PPM. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee touched masked with gloves on hands and did not remove and wash hands.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef inside walk in cooler. Employee moved raw chicken under raw beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -On cook line: fresh garlic in oil (70F - Cold Holding) Manager moved item to walk in freezer. 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 hot holding unit behind front counter: fish (109F - Hot Holding); chicken (100F - Hot Holding) Manager reheated items: fish (192F - reheated); chicken (172 - reheated) Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -No vacuum breaker on hose bib under hot holding units in front counter area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine sanitizer bucket testing at 200 PPM. Employee corrected chlorine sanitizer to 100 PPM. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards throughout kitchen stained. -Can opener heavily soiled with food derbis.

Intermediate - Handwash sink not accessible for employee use at all times. -Pot stored in hand sink near three compartment sink in kitchen area.

Intermediate - Handwash sink used for purposes other than handwashing. -Employee rinsed out wiping cloth in hand sink in front counter area.

Intermediate - Nonfood-grade basting brush used in food. -Paint brush hanging above prep table near three compartment sink. Manager removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Unlabeled sanitizer spray bottle stored near the fryers on cook line.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -Cardboard near three compartment sink stained with food grease.

Basic - Cove molding at floor/wall juncture broken/missing. -Near door to dry storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employed drinks on shelf above reach in deli cooler and on prep table on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cigarettes and lighter stored on shelf above reach in deli cooler. Employee moved items. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. -Multiple employees engaging in food preparation without wearing a hair restraint.

Basic - Floor soiled/has accumulation of debris. -Floor soiled with sugar and salt in dry storage area.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -32 dead and trapped flies in control device on ceiling above front counter area. Manager removed and sanitized the area. Corrected On-Site

Basic - Food stored on floor. -Cases of frozen beef and tilapia stored on the floor in walk in freezer. -Soy sauce stored on floor in dry storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -knifes store in between prep tables near three compartment sink. Employee removed knifes. Corrected On-Site

Basic - Stored food not covered. -Bins of food items in dry storage area not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. -Squid thawing in standing water in three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. -Mop stored on the floor near three compartment sink in front container area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on prep table and cutting board in front counter area.

Basic - Working containers of food removed from original container not identified by common name. -Sugar and salt unlabeled. Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Reading 0 ppm. Do not use equipment/utensils not properly sanitized. Operator added chlorine sanitizer to water. Reading 50ppm.

High Priority - Dented/rusted cans present. See stop sale. Shelf in dry-storage a. Two #10 cans of bamboo shoots. b. #10 can of pineapple juice. c. 5lb can of soy sauce. d. 5lb can of hoisin sauce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready-to-eat chicken in reach-in cooler on cooks line. Operator removed eggs from above chicken. Raw shrimp stored over open container of cooked beef in reach-in cooler. Uncovered pans of raw shrimp and raw fish stored over open containers of soy sauces in walk-in cooler. Operator removed items eggs from above ready-to-eat chicken and removed raw shrimp and fish from open containers of soy sauces in walk-in cooler. Will email DBPR Form 5030-098. Safe Refrigerator Storage. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cooked foods being self-served without sneeze-guard at front counter. Operator discarded foods from counter. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 1 raw shell egg cracked in reach-in cooler. Operator discarded egg. Stop Sale not warranted. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet line at 2:45pm a. fried chicken (85 - Hot Holding) Employee discarded chicken. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to three-compartment sink. Operator provided paper towels. Corrected On-Site

Intermediate - No proof provided that three recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.

Basic - All cutting boards in kitchen has cut marks and is no longer cleanable.

Basic - Damaged/spoiled/recalled food not properly segregated. Shelf in dry-storage a. Two #10 cans of bamboo shoots. b. #10 can of pineapple juice. c. 5lb can of soy sauce. d. 5lb can of hoisin sauce.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on prep table on cooks line. Employee discarded bottled water. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water on cooks line while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach-in cooler doors located on cooks line soiled.

Basic - Reach-in cooler located on cooks line interior have accumulation of soil residues.

Basic - Soiled dry wiping cloth stored on top of cutting board at front counter.

Basic - Stored food not covered. Multiple containers of flours, salt, and sugars not covered in dry-storage room. Multiple containers of chicken, pork, broccoli, cabbage, sauce, fish, shrimp and cooked pasta in walk-in cooler not covered. Operator covered items. Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor at front counter.

Basic - Working containers of food removed from original container not identified by common name. Multiple containers of flours, salt, and sugars removed from original packaging not labeled in dry-storage room.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, can opener, slicer, meat hooks, inside reach in cooler on cook line, inside smoker, pans on wok line, reach in cooler racks, Warning - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on reach in cooler cook line. Warning - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in cooler. Warning - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler and reach in cooler, shelving, shelves under prep tables. Casters, legs of tables, underside on cook line, exterior of reach in cooler and smoker. Warning - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Most walls in kitchen. Ceiling soiled over kitchen. Floor soiled under cook line and around edges of kitchen. Warning - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Dry stock. Warning - From follow-up inspection 2023-04-27: Time Extended - From follow-up inspection 2023-04-28: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Bottom of cook line reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Scrubby at front line. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line. Corrected On-Site

Basic - Food stored on floor. Sauce and oil on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. In standing water. Foods moved. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork in smoker at 72F for 30 mins, Operator turn on smoker to reheat to 165F. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Silicone caulk stored over prep table. Operator moved caulk. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in front counter has scrub ice and pint food container inside sink. Employee remove items. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by door in back kitchen.

Intermediate - No soap provided at handwash sink. Hand washing sink in back kitchen by smoker. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Egg rolls in walk-in cooler. operator stated made on 6/27 Repeat Violation

Basic - Ceiling tile missing. Above mop sink

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and sink. Knife stored between reachin cooler and table on cookline Repeat Violation

Basic - Plumbing system in disrepair. Under hand washing sink by the smoker.

Basic - Single-service articles not stored inverted or protected from contamination. 1/2 tin foil pans in stockroom. Operator inverted pans. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. All bulk food containers need to be labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked veggies on cook line. Cook moved fish. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards, can opener, food storage shelves, cooking equipment on cook line, interior of reach in cooler, and food storage containers all soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Pan, and scrubby in hand wash sink. Items were moved. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook using hand wash sink to rinse meats as evidenced by bits of meat and blood in hand wash sink. Cook cleaned hand wash sink.

Intermediate - No soap provided at handwash sink. Near cook line. Cook replaced soap.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and noodles

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

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

Basic - Employee eating in a food preparation or other restricted area. Eating at cook line. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. On 3 cooks. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cook line heavily soiled with grease.

Basic - Food stored on floor. Bucket of noodles and oil on cook line, cook moved to a shelf.

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

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line.