3-6-9 RESTAURANT

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1, 2026 Operator paid during inspection Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prepped Raw chicken over raw beef in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table Make table lid Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Mop head, trash in hand wash sink in kitchen Operator removed Corrected On-Site

Intermediate - No soap provided at handwash sink. Prep area

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep 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. Only have Jan Lin Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area Operator turned on hot water Corrected On-Site Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in bucket of peas in walk in freezer

Basic - Buildup of food debris/soil residue on equipment door handles. Make table

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep area Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored not inverted next to hand wash sink in dish area.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in water 85F Operator removed

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Under cooking equipment Sauce cart Shelf under prep table Outside microwave in prep area Repeat Violation

Basic - Screening is not 16-mesh to the inch. Repeat Violation

Basic - Stored food not covered. Bucket of peas in walk in freezer

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, prep and storage area Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Sauce cart

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee returned from outside, began food prep, no hand wash Warning

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 -raw chicken over unwashed produce -raw chicken over unwashed cabbage Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wonton 51F -tofu 50F Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixing bit on Dwalt drill Warning

Intermediate - Handwash sink not accessible for employee use at all times. -next to dish pit -server station Warning

Intermediate - Nonfood-grade equipment/ utensils -non food grade mixer attached to DeWalt drill Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice bin at server shatioj Warning

Basic - Bowl or other container with no handle used to dispense food. -large metal bowl in rice bucket Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout entire back of house Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee phone on meat slicer -drink cup at dish sink Warning

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

Basic - Floor area(s) covered with standing water. -Standing water at mop sink Warning

Basic - Floor soiled/has accumulation of debris. -floor under dish storage shelves accumulation of grease like substance -Floor in prep area accumulation of debris -Floor under cooking equipment Warning

Basic - Food not stored at least 6 inches off of the floor. -raw chicken in buckets Warning

Basic - Food stored on floor. -various amounts of food stored on floor in both WIC and WIF Warning

Basic - Hole in or other damage to wall. -hole in wall next to mop sink Warning

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from fryer Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelves soiled with grease like substance -Bottom shelf of prep table fully covered in rust - Hood Filters soiled with large accumulation of grease -stainless steel wall behind cooking equipment soiled with grease like substance -Reach in cooler door accumulation of mold like substance -Sides of fryer -on top of dish machine Warning

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

Basic - Reuse of single-service or single-use articles. -Can used for oil Warning

Basic - Storage area not maintained clean and organized. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. -Shrimp thawing in standing water in prep sink Warning

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop dropping water onto floor next to mop sink -mop sink in dirt mop bucket water at dish pit Warning

Basic - Working containers of food removed from original container not identified by common name. Warning

High Priority - Raw animal food stored over or with unwashed produce. - raw chicken over cabbage in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cooked pasta and cooked eggroll in walk in cooler - raw duck over peeled garlic

High Priority - Roach activity present as evidenced by live roaches found. - 5 on prep counter next to cook line - approx 12 on underside of prep table next to cook line - excess of 15 on underside of wok station __ Total 32 live roaches Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked shrimp (45F - Cold Holding); - cooked chicken (45F - Cold Holding); - raw beef (46F - Cold Holding) Manager states less than 1 hour.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting boards stained - bottom shelf of small cook line cooler

Intermediate - Non-pitting surface rust on food-contact equipment. - lower shelf of various prep tables - walk in cooler shelves

Basic - Accumulation of debris on dish racks

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Bowl or other container with no handle used to dispense food. - in various bulk dry seasoning bins

Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceilings in food prep area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - ceiling tiles in storage area with water damage and blackened

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling over cook line

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - white square plates on storage rack

Basic - Clean utensils or equipment stored in dirty drawer or rack. - clean sauce bowls stored in tub with old food debris

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

Basic - Floor soiled/has accumulation of debris. - below cook line

Basic - Ice buildup in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - cookline cooler door opening - walk in fan covers soiled - walk in cooler shelves soiled - storage shelves dusty - exterior of bulk dry food bins

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish station

High Priority - Dented cans present. See stop sale. Warning

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. -0ppm. Observed broken dispensing tube, allowing sanitizer to drain onto top machine Repeat Violation Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee walked in from outdoors and began prepping food without washing hands Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: - raw pork over egg rolls - shell eggs over wonton skins - raw beef over cut cabbage - raw chicken over bean sprouts Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - wontons, 54F. Left out of temperature control less than 4 hours, then returned to cooler - pooled egg, 54F, held on insufficient ice bath less than 30 minutes Repeat Violation Warning

High Priority - Vacuum breaker missing at hose spigot near back handsink. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - over 200 ppm Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. - handsink blocked by garbage can. Warewashing area Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - no paper towels at handsink in near warewashing area Corrected On-Site Repeat Violation Warning

Intermediate - Nonfood-grade utensil used in food. Dewalt drill with stirring stick used in batter. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - kim chee made 2 days ago Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. - ware washing area Warning

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Back storage area Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - glass of cola in warewashing area Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on shelf in ware washing area Warning

Basic - Employee with no hair restraint while engaging in food preparation. - employee at fryers Corrected On-Site Repeat Violation Warning

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

Basic - Floor soiled/has accumulation of debris. - under equipment and shelving throughout entire kitchen Repeat Violation Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - by rice pots Corrected On-Site Repeat Violation Warning

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment at cookline and smoker - prep cooler door handles - prep cooler gaskets - wood shelves in back area - floor fan - speed rack - walk in freezer and cooler door handles - drain pipes in dish area Repeat Violation Warning

Basic - Outer openings not protected with self-closing doors. - back door Warning

Basic - Reuse of single-service or single-use articles. - jug with handle cut and reused for scoop - manager discard Corrected On-Site Repeat Violation Warning

Basic - Standing water or very slow draining water in handwash sink near warewashing area Warning

Basic - Storage area not maintained clean and organized. - back area cluttered with tools and old boxes Repeat Violation Warning

Basic - 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. - pipe snake stored on shelf with spoon and bagged onions Repeat Violation Warning

Basic - Stored food not covered. - open bag of rice in back storage - chicken, dumplings in walk in freezer Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken at room temperature Warning

Basic - Unsealed concrete floor in food preparation, food storage, and warewashing area. . Repeat Violation Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - walk in cooler, mushrooms over washed produce Warning

Basic - Walls throughout entire kitchen soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment, shelving, ware washing area Repeat Violation Warning

Basic - Water draining onto floor surface. - back wok stove Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wet wiping cloths not stored in sanitizing solution between uses. Repeat Violation Warning

High Priority - - From initial inspection : 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. - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - back area behind walk in cooler - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - cookline Repeat Violation - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - heavy build up of soil and debris below equipment throughout kitchen Repeat Violation - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. - behind 3 compartment sink - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - 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. - paint rollers stored with tongs, over oil jug. Back area - ladder stored across dry store shelves, above three compartment sink in back area - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. - below table - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout kitchen and storage area - From follow-up inspection 2023-04-19: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - throughout kitchen Repeat Violation - From follow-up inspection 2023-04-19: Time Extended

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.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - cook entered kitchen from out doors, donned gloves and handled food without washing hands

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook touched hair and face, continued to prep food without changing gloves and washing hands

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. - cook chopping green onions for later use, handling with barehand

High Priority - Food placed in soiled container/equipment. - celery in soiled white bin

High Priority - Nonfood-grade bags used in direct contact with food. - cooked chicken Repeat Violation

High Priority - Nonfood-grade utensil used for food prep- direct contact with food. - DeWalt drill and stirring stick Repeat Violation

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw pork over peas, walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw pork over pasta Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - flat of eggs sitting out and room temperature, not in preparation, for 45+ minutes; corrective action taken: product placed in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef, 53F, piled over load line in prep cooler -cooked chicken 49-51F -krab rangoon 59F In prep coolers 2 hours, corrective action taken, product iced for temperature recovery

High Priority - Toxic substance/chemical improperly stored. - black spray bottles stored on shelf with food in front area

High Priority - Vacuum breaker missing on splitter added to mop sink faucet. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - portable cutting board - slicer

Intermediate - Handwash sink not accessible for employee use at all times. - handsink near dish machine blocked by trash can and bin stored across basin Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - back area

Intermediate - No soap provided at handwash sink. - back area

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

Basic - Bowl or other container with no handle used to dispense food. - salt and uncooked rice Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - back area behind walk in cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - cookline Repeat Violation

Basic - Dead insects on premises. - 2 in box where bagged flour is stored Corrected On-Site

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

Basic - Employees with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Floor soiled/has accumulation of debris. - heavy build up of soil and debris below equipment throughout kitchen Repeat Violation

Basic - Hole in or other damage to wall. - behind 3 compartment sink

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - dry foods in white barrels

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - fork by rice pots Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. - small prep cooler at cooler Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice pots - exuipment door handles - floor fan - multiple storage shelves in back area - walk in cooler door - exterior of ice machine - exterior of 2 burner stove - walk in cooler shelves - drawer below slicer - rim of white barrel where rice is stored - drain pipe below 3 compartment sink Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. - celery Repeat Violation

Basic - Reuse of single-service or single-use articles. - cardboard chicken boxes reused for storage - plastic jug cut and reused for scoop Corrected On-Site Repeat Violation

Basic - Soiled dry wiping cloth in use.

Basic - Storage area not maintained clean and organized. - kitchen cluttered with unused, old equipment and empty cardboard boxes

Basic - 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. - paint rollers stored with tongs, over oil jug. Back area - ladder stored across dry store shelves, above three compartment sink in back area

Basic - Storage shelves with rust that has pitted the surface. - below table

Basic - Stored food not covered. - open bag of flour in back area - open bag of rice in back area

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout kitchen and storage area

Basic - Wet wiping cloth not stored in sanitizing solution between uses. - throughout kitchen Repeat Violation

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. - dried orange peels - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer - stirring stick - cutting board in back area - cutting boards at cook line Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Person in charge unable to answer basic questions about allergens. - From follow-up inspection 2022-11-16: Time Extended

Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - prep cooler hoods - shelves in coolers Repeat Violation - From follow-up inspection 2022-11-16: Time Extended

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2022-11-16: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Nonfood-grade bags used in direct contact with food. - dried orange peels

High Priority - Nonfood-grade utensil used for food - direct contact with food. - DeWalt drill and stirring stick used for sauces

High Priority - Raw animal food stored over or with unwashed produce. - raw shrimp over unwashed cabbage, walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw ground pork over cooked duck - raw shell eggs over cooked chicken, walk in cooler

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw pork! walk in cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook leaving cookline, going to walk in cooler, returning to food prep without changing gloves and washing hands Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked pork 51F, wontons 55, krab rangoon 51F, prep cooler overnight

High Priority - Toxic substance/chemical improperly stored. -Spray bottle of cleaner stored next to chop sticks on front counter. - liquid soap next to cooking wine on dry storage shelves - bleach jugs stored by food wrapping film in back area - WD-40, rubbing alcohol stored by cookies in expediting area

High Priority - Vacuum breakers missing at spigots by expediting area, back wall, and back exterior of building. 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer - stirring stick - cutting board in back area - cutting boards at cook line Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -Bucket stored in hand sink at service area. - trash can obstructing hand sink near dish machine - items in hand sink at back wall Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Person in charge unable to answer basic questions about allergens.

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. 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 rice, cooked chicken from 2 days ago Repeat Violation

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

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on dish racks.

Basic - Bowl or other container with no handle used to dispense food. - rice - raw broccoli

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employees with no hair restraints while engaging in food preparation.

Basic - Equipment in poor repair. - three compartment sink, leg broken, basin propped up with wood plank

Basic - Floor area(s) covered with standing water. - below prep coolers

Basic - Floor soiled/has accumulation of debris. - throughout entire kitchen and storage areas - heavy grease and food debris on floor below fryers

Basic - Food stored on floor. - bagged onions, back area; boxed oil jugs, sauce buckets at cookline Repeat Violation

Basic - Grease soaked Cardboard used to line nonfood-contact shelves. Below two burner grill. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. -ice machine

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

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

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. - knives stored on soiled magnetic strip

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice bowl, fork

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at service area.

Basic - Nonfood-contact surface soiled with grease, food debris, residue, or dust. - hood filters - nearly all storage shelves -exterior of sauce buckets - two burner stove used as shelf for sauce buckets - exterior of ice machine - equipment door handles - two burner stove on cookline - exterior of rice barrels - pipes at cookline - table top fan at prep table - fan guard on reach in cooler in server area - door tracks in cooler in server area, standing water and rust

Basic - Raw fruits/vegetables not washed prior to preparation.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - prep cooler hoods - shelves in coolers Repeat Violation

Basic - Reuse of single-service or single-use articles. - jug cut and reused as a scoop

Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. - soiled aprons stored on shelf by butcher paper

Basic - Time/temperature control for safety food thawed in an improper manner. - raw pork, beef thawing in standing water

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - throughout entire kitchen

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

High Priority - Dented/rusted cans present. See stop sale. Warning

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

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef stored with cooked duck Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over gallon sauce and potatoes in walk-in cooler Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changing task did not remove gloves Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp46° ,raw scallops 47°,raw beef51° and cooked shrimp 48°on cooks line. Operator said product were put on line at 11:30. Operator placed items in ice bath Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Cleaning supplies stored next to food equipment next to 3 compartment sink Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer next to 3 compartment sink Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink has container stored in sink Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint and mortar mix stored in dry storage area Floor cleaner stored next to sesame oil Warning

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

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

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored next to bag n box rack Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware utensils not stored handle up Warning

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. Operator has called sevice company not working properly. Warning

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

Basic - Food stored on floor. Bulk onions stored on floor in dry storage area Warning

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored Directly on top of ice machine Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils store in room temperature water at rice holding containers Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front sever area Hand sink next to mop sink Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls behide dishwasher Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Green peppers not washed prior to preparing Warning

Basic - Silverware/utensils stored upright with the food-contact surface up. Warning

Basic - Single-service articles improperly stored. Single serve paper goods stored on floor in front lobby area. Warning

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

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice, flour Warning