Apr 22, 2026
Routine - Food
Inspection Completed - No Further Action
12A-12-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline handled raw chicken with bare hand, then reached into raw diced onions with bare hand without washing hands.
12A-28-4
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 at cookline wiped hands on visibly soiled apron, then proceeded to handle equipment handles at cookline without washing hands.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cokline: noodles (73F - Cold Holding). Manager stated the noodles have been held at cookline at room temperature for approximately 3 hours and voluntarily discarded them during this inspection. Corrective Action Taken
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen completely blocked by bucket lid, gloves, and extension cord. Inspector had an employee unblock the sink during this inspection. Corrected On-Site
53B-02-5
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. Employee at cookline preparing and handling food has no proof of food handler training. Manager stated the employee has been employed at this location for two months.
11-26-1
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. One employee working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
31B-02-4
Intermediate - No soap and/or paper towels/mechanical hand drying device provided at handwash sink. No soap or towels at handwash sink at front counter.
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Several single-use cups without handles stored down inside rice and several other food containers in storage area.
14-45-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving and surfaces throughout establishment.
40-06-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above refrigerated make-table.
13-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee plating food with bracelet and watch on wrists.
36-73-4
Basic - Floor soiled/has accumulation of debris. Floor throughout storage area soiled with food debris.
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between table and cooler at cookline.
35B-04-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap between doors leading to outside in back of storage area.
33-34-4
Basic - Storage area not maintained clean and organized. Unused dining room has boxes, tools, and food debris scattered across floor.