| Violation
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Observation
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13-03-4
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Basic - Employee with no hair restraint while engaging in food preparation. Chef **Warning**
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08B-38-4
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Basic - Food stored on floor. Observed container with sauce and cooking oil stored on dry storage floor. **Warning**
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10-04-5
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Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed scoop with handle stored in container with corn starch. **Warning**
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31B-04-4
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Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen **Warning**
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23-03-4
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Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of heavy old food residue buildup on exterior of flour and cornstarch containers. **Warning**
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25-32-4
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Basic - Reuse of single-service or single-use articles.
-Observed single use jug cut and used to dispense cook rice. **Warning**
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08B-12-5
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Basic - Stored food not covered. Observed an uncovered container with rice in dry storage. **Warning**
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14-17-4
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Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
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02D-01-5
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Basic - Working containers of food removed from original container not identified by common name. Observed corn starch removed from the original container not labeled. **Warning**
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12A-10-4
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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. Observed employee touching his nose and continuing to engage in food preparation. After brief education, employee then wash his hands **Corrected On-Site** **Warning**
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35A-02-7
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High Priority - Live, small flying insects found .
Observed 3 live flying insects landing on walls throughout kitchen. Advised operator to killed flying insects and sanitized areas of landing. **Warning**
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08A-20-5
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High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in walk in cooler. **Warning**
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03A-02-5
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High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
-Observed cut lettuce and noodles cold held in kitchen at 45F. Per operator, both items transfer to cook line 40 minutes before the inspection. Operator transfer both items to reach in cooler for quick chill. **Corrective Action Taken** **Warning**
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03B-01-6
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High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held in kitchen at 123F. Per operator, chicken cooked and placed at cook line 1 hour prior to the operator. Operator reheat chicken to 177F. **Warning**
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22-02-4
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Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance ps buildup on cutting boards. **Warning**
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53A-05-6
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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/ **Warning**
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31B-03-4
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Intermediate - No soap provided at handwash sink in kitchen. **Warning**
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02C-02-5
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Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked egg rolls and pork stored in walk in cooler. Per operator, both items cooked on 03/17/2026. **Warning**
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53B-11-4
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Intermediate - Records/documents for required employee training appear to be falsified. Observed discrepancies with employees training dates. Operator change dates on certificate. **Repeat Violation** **Warning**
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