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Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/12/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In rice and flour containers. Employee removed. **Corrected On-Site** **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Containers of oil and soy sauce stored on floor in kitchen. Rice container uncovered on shelf. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Employee tools stored on shelf near food. Employee removed. **Corrected On-Site** **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door not self closing. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Salt, sugar and msg containers. **Warning**
03B-11-4    High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. 3 qts. of egg drop soup (119°F - Hot Holding); 2 qts. of sweet and sour sauce (121°F - Hot Holding); 5 qts. of wonton soup (120°F - Hot Holding) all in hot hold for 4 hours. See Stop Sale **Warning**
12A-17-4    High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook . He then washed hands properly. **Corrected On-Site** **Warning**
03E-01-4    High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . 3 qts. of egg drop soup (119°F - Hot Holding); 2 qts. of sweet and sour sauce (121°F - Hot Holding); 5 qts. of wonton soup (120°F - Hot Holding) all in hot hold for 4 hours. See Stop Sale. **Warning**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs stored over duck sauce in WIC . Raw chicken stored over raw shrimp in WIF. Employee removed and stored properly. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 qts. of egg drop soup (119°F - Hot Holding); 2 qts. of sweet and sour sauce (121°F - Hot Holding); 5 qts. of wonton soup (120°F - Hot Holding) all in hot hold for 4 hours. See Stop Sale **Warning**
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above steam table. **Warning**
22-22-4    Intermediate - Encrusted material on can opener blade. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap. HWS in front counter. **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **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. Raw Chicken, raw beef, cooked chicken, cooked pork in WIC. **Repeat Violation** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.