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Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: License Number:
Rank: License Expiration Date:
Primary Status: Secondary Status:
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Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/25/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 4 16
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of (2 Glass Door Storage Cooler) I xterior of THREE Side by Side REACH IN COOLERS. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. - employee cell phone on prep table with foods being prepped (spring rolls being wrapped). **Warning**
08B-30-4    Basic - Food stored in dry storage area not covered. - multiple dry food containers in dry storage with lids wide open. **Warning**
08B-12-4    Basic - Food stored in holding unit not covered. In REACH IN COOLER - (2 Glass Door Storage Cooler) Cooked Pork skewers, Cooked Shrimp, Rice Balls, Cooked Spring Rolls, raw beef, Raw Chicken. **Warning**
33-19-4    Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-29-4    Basic - Grease on and around top of grease recepticle. **Warning**
33-20-4    Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-10-4    Basic - Inside/outside of dumpster not clean. **Warning**
33-16-4    Basic - Open dumpster lids. **Warning**
06-01-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. **Corrected On-Site** **Corrected On-Site** **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. - Thawing packages of squid in standing water in THREE compartment sink. - Frozenshrimpthawing in standing water. **Warning**
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. - In THREE Side by Side REACH IN COOLERS **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. - on bakers racks and trays. - on floor mixer. **Warning**
21-10-4    Basic - Soiled dry wiping cloth in use. - in prep kitchen. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. - in kitchen. **Warning**
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. - in prep kitchen. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - On Wok Line - Broccoli Florettes Held at room temperature 73F. **Warning**
03F-02-4    High Priority - Potentially hazardous (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. - time marks are not consistent with procedures being used for foods on display.. **Warning**
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - at rear exterior mop sink. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at BOTH hand sinks between WALK IN COOLERS. - at hand sink by ice machine near warewashing area. - at hand sink opposite THREE compartment sink. **Warning**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. - only one page of alternative plan available. **Warning**
22-16-4    Intermediate - Reach-in cooler shelves soiled with food debris. - 2 Glass Door REACH IN COOLER **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In REACH IN COOLER - (2 Glass Door Storage Cooler) Cooked Pork skewers, Cooked Shrimp, Rice Balls, Cooked Spring Rolls, raw beef, Raw Chicken. WALK IN COOLER - cooked duck, cooked vegetables, raw cut vegetables, cheese won ton mixture, cut fresh vegetables, cut fresh fruits. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395