Artisans Table, Tako Cheena, Sushi Lola's, College Park China Hut, John Michael Events/Weddings and La Casa de los Chimi July Fines and Inspections

Artisans Table $400 (Issued 7/21/16  for 4/29/16 inspection) 22 E Pine Street. Their violations on April 28 and 29 are many.  The bakery ceiling was dripping, floors covered with standing water, missing floor tiles, employee touching dirty plates then clean plates without washing hands and more. Photo Credit Scott Joseph Orlando
  1. 04/29/2016 Follow-up Inspection Required
  2. 04/28/2016 Follow-up Inspection Required
  3. 11/23/2015 Met Inspection Standards
  4. 01/15/2015 Met Inspection Standards
  5. 10/08/2014 Follow-up Inspection Required
  6. 10/07/2014 Follow-up Inspection Required
  7. 06/26/2014 Met Inspection Standards
  8. 02/28/2014 Met Inspection Standards
April 28 
Violation  Observation
14-01-4  Basic - Bowl or other container with no handle used to dispense food. Cup in cooked nions **Warning**
23-03-4  Basic - Build-up of grease on nonfood-contact surface. Trash cans **Warning**
51-11-4  Basic - Carbon dioxide/helium tanks not adequately secured. Rear door **Warning**
08B-44-4  Basic - Case/container/bag of food stored on floor in kitchen. Oil containers **Corrected On-Site** **Warning**
36-69-4  Basic - Ceiling dripping in bakery **Warning**
12B-07-4  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in top of prep box **Corrected On-Site** **Repeat Violation** **Warning**
11-12-4  Basic - Employee experiencing persistent sneezing, coughing, runny nose, or discharge from eyes working with food, clean equipment or utensils, and/or unwrapped single-service items. Bakery cook **Warning**
40-06-4  Basic - Employee personal items stored in or above a food preparation area. Phone on cutting board in bakery **Warning**
40-07-4  Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Coat touching pepper **Warning**
13-07-4  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server with watch **Warning**
13-03-4  Basic - Employee with no hair restraint while engaging in food preparation. Server no hair restraint **Warning**
14-11-4  Basic - Equipment in poor repair. Missing kick plate and knobs on 8 burner stove **Warning**
36-22-4  Basic - Floor area(s) covered with standing water. 3 bin sink Area **Warning**
36-17-4  Basic - Floor tiles missing. Kitchen **Warning**
36-14-4  Basic - Grease accumulated on kitchen floor grate **Warning**
10-07-4  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 109f **Warning**
38-01-4  Basic - Light shield damaged/in disrepair. Light shield cracked in kitchen **Warning**
16-46-4  Basic - Old labels stuck to food containers after cleaning. **Warning**
29-07-5  Basic - Plumbing system improperly installed or repaired. Dump sink at bar draining into bucket **Warning**
29-08-4  Basic - Plumbing system in disrepair. Plumbing leaking at 3 bin sink area **Warning**
08B-39-4  Basic - Raw fruits/vegetables not washed prior to preparation. Strawberries **Warning**
23-05-4  Basic - Soil residue build-up on nonfood-contact surface. Walk in fan is dusty **Warning**
08B-13-4  Basic - Stored food not covered in walk-in cooler. Mashed **Repeat Violation** **Warning**
38-04-4  Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
14-10-4  Basic - Trash can in use as a table **Warning**
36-27-5  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by trash can in server area is greasy **Warning**
03A-15-4  High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham 51f, pork 51f, blue cheese 59f, sliced cheddar 57f. Cooler 1... Cooler 2 aoil 57f, ceasar 51f above cooler line, quiches 51f, coked chicken 47f **Warning**
03A-17-4  High Priority - All potentially hazardous (time/temperature control for safety) foods on shelf. at cook line cold held at greater than 41 degrees Fahrenheit. 20 quart containers of fresh creme butter blends such as pecan, garlic, herb,etc setting at room temperature 72f dated 4/25. Numerous containers with no dates. Stop sale **Warning**
03A-08-4  High Priority - Cooked deli meats sandwiches on top of oven. 48f **Warning**
12A-04-5  High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Phone to food on the line **Warning**
09-01-4  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. Touching bloody mary toppings at bar,, cutting sandwiches and cutting avacado. **Corrected On-Site** **Warning**
03A-02-4  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn pesto 47ork 49f, pasta 45f. In top of cooler 1. Recommend using metal pans instead of plastic to go cups. Oil and roasted garlic at 71f. Stop saled oil and garlic mix. Clarified butter 71f. Corrective action taked **Repeat Violation** **Warning**
08A-05-4  High Priority - Raw animal food stored over ready-to-eat food. Raw burger over cooked ham **Corrected On-Site** **Warning**
01B-24-4  High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Dill remoulade. Dated 4/21 and creme brulee dated 4/17 **Warning**
03A-04-4  High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
29-42-4  High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both hoses need vacuum breakers **Warning**
53B-15-4  Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher unaware of how to check sanitizer **Warning**
13-06-4  Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nail polish on servers **Warning**
31A-11-4  Intermediate - Handwash sink used for purposes other than handwashing. Washing utensils in handsink **Warning**
53A-01-5  Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. General manager has expired card. Monica **Warning**
02B-01-4  Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing has raw eggs **Warning**

April 29
Violation  Observation
14-01-4  Basic - - From inspection on 2016-04-28: Basic - Bowl or other container with no handle used to dispense food. Cup in cooked nions **Warning**. N 4/29 there are 2 glass bowls in cooked onion and potatoes - From follow-up inspection on 2016-04-29: **Admin Complaint**
36-69-4  Basic - - From inspection on 2016-04-28: Basic - Ceiling dripping in bakery **Warning** - From follow-up inspection on 2016-04-29: **Time Extended**
36-17-4  Basic - - From inspection on 2016-04-28: Basic - Floor tiles missing. Kitchen **Warning** - From follow-up inspection on 2016-04-29: **Time Extended**
38-01-4  Basic - - From inspection on 2016-04-28: Basic - Light shield damaged/in disrepair. Light shield cracked in kitchen **Warning** - From follow-up inspection on 2016-04-29: **Time Extended**
38-04-4  Basic - - From inspection on 2016-04-28: Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning** - From follow-up inspection on 2016-04-29: **Time Extended**
03A-15-4  High Priority - - From inspection on 2016-04-28: High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ham 51f, pork 51f, blue cheese 59f, sliced cheddar 57f. Cooler 1... Cooler 2 aoil 57f, ceasar 51f above cooler line, quiches 51f, coked chicken 47f **Warning**. On 4/29. Cooler 1 Pork 52f, ham 52f, mozerella 58fblue cheese 48f, cooked potatoes 46f. On the top. Raw burger 44f on bottom drawer. Cooler 2. Brocolli quiche 47f abovefill line, - From follow-up inspection on 2016-04-29: **Admin Complaint**
03A-04-4  High Priority - - From inspection on 2016-04-28: High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**. Whole shell eggs at 52f on 4/29. Discarded by operator - From follow-up inspection on 2016-04-29: **Admin Complaint**
29-42-4  High Priority - - From inspection on 2016-04-28: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both hoses need vacuum breakers **Warning** - From follow-up inspection on 2016-04-29: **Time Extended**
02B-01-4  Intermediate - - From inspection on 2016-04-28: Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Caesar dressing has raw eggs **Warning** - From follow-up inspection on 2016-04-29: **Time Extended**


 
Tako Cheena $640 (Issued 7/17/16 for 2/9/16 inspection) 932 Mills Ave. The good news is their August 8th inspection found nothing wrong. The bad news is the three prior inspections found the restaurant had no proof of required state approved employee training provided for any of their employees. All 3 inspections. They had no currently certified food service manager on duty with four or more employees engaged in food preparation/handling in December and February. Their curry sauce with veggies was at 95F when it was supposed to be at least 135F in May. 
  1. 08/18/2016 Met Inspection Standards
  2. 07/21/2016 Met Inspection Standards
  3. 05/26/2016 Follow-up Inspection Required
  4. 02/09/2016 Follow-up Inspection Required
  5. 12/11/2015 Follow-up Inspection Required
  6. 05/21/2015 Met Inspection Standards
  7. 07/25/2014 Met Inspection Standards
  8. 07/24/2014 Follow-up Inspection Required
  9. 04/23/2014 Met Inspection Standards
  10. 12/10/2013 Met Inspection Standards
May 26, 2016
Violation  Observation
50-09-4  Basic - Current Hotel and Restaurant license not displayed. / not available at the time of the inspection. **Warning**
13-03-4  Basic - Employee with no hair restraint while engaging in food preparation. / one cook. **Warning**
05-09-4  Basic - No conspicuously located ambient air temperature thermometer in holding unit. / all reach in coolers. **Warning**
51-18-6  Basic - No copy of latest inspection report available. **Warning**
31B-04-4  Basic - No handwashing sign provided at a hand sink used by food employees. / restroom / **Corrected On-Site** **Warning**
50-17-1  High Priority - Hotel and Restaurant license is expired. / **Warning**
03A-02-4  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / fried rice 48F / product was out for preparation per manager / moved to another cooler and removed plastic wrap. **Warning**
03B-01-4  High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / curry sauce with vegetables 95F on stove / reheating to 165F. **Warning**
08A-05-4  High Priority - Raw animal food stored over ready-to-eat food. / raw fish and raw shrimp over empanadas with cooked chicken / cook line chest drawers. **Warning**
22-05-4  Intermediate - Cutting board(s) stained/soiled. / green cutting board. **Warning**
22-22-4  Intermediate - Encrusted material on can opener blade. **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. / besides manager, none of the five employees working has approved training certificate. **Warning**
16-34-4  Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
22-07-4  Intermediate - Slicer blade guard soiled with old food debris. **Warning**

February 9, 2016
Violation  Observation
29-20-5  Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The hand sink in the restroom **Warning**
53A-04-5  Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The server/supervisor **Warning** 1/9: no CFM on duty 5 people present
53A-05-5  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/hr/food-lodging/managercertification.html. 4 employees present at the start of the inspection a certified food manager was not available. **Corrected On-Site** **Repeat Violation** **Warning** 1/9: no CFM on duty 5 people present
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** 1/9: no employee training

December 11, 2015
Violation  Observation
29-20-5  Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The hand sink in the restroom **Warning**
03A-15-4  High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The small black unit (dorm style) pico 51. Condensed milk 50. **Warning**
01B-02-4  High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. see section 03A temps in excess of 47 degrees overnight. **Warning**
53A-04-5  Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. The server/supervisor **Warning**
53A-05-5  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/hr/food-lodging/managercertification.html. 4 employees present at the start of the inspection a certified food manager was not available. **Corrected On-Site** **Repeat Violation** **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**
14-77-5  Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. The dorm style unit at the front count. **Warning**

Sushi Lola's $600 (Issued 7/19/2016 for 2/5/16 Inspections) 2902 Corrine Drive. The violations on their Feb 5th inspection weren't numerous, but their May 24th inspection is another story. Inspectors found no proof of required state-approved employee training provided, hand washing sink not accessible, raw chicken stored over vegetables and tempura batter stored 6F higher than it's supposed to. 
  1. 07/27/2016 Met Inspection Standards
  2. 05/24/2016 Follow-up Inspection Required
  3. 02/05/2016 Follow-up Inspection Required
  4. 12/03/2015 Follow-up Inspection Required
  5. 08/14/2015 Follow-up Inspection Required
  6. 06/15/2015 Follow-up Inspection Required
  7. 06/10/2015 Follow-up Inspection Required
  8. 09/17/2014 Met Inspection Standards
  9. 07/17/2014 Follow-up Inspection Required
  10. 02/03/2014 Met Inspection Standards
May 24
Violation  Observation
23-25-4  Basic - Build-up of grease on hood filters. In cook line area. **Warning**
13-04-4  Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-03-4  Basic - Employee with no hair restraint while engaging in food preparation. In sushi bar and back kitchen area. **Corrected On-Site** **Warning**
36-24-5  Basic - Hole in or other damage to wall. Tiles missing by handwash sink in sushi bar area. **Warning**
10-20-4  Basic - In-use tongs stored on equipment door handle between uses. **Warning**
14-36-5  Basic - Interior of freezer in disrepair/has exposed insulation. In front kitchen area. **Warning**
14-67-4  Basic - Reach-in cooler gasket torn/in disrepair. In kitchen area. **Warning**
03A-02-4  High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter (47°F - Cold Holding) in fryer station (operator stated it was prepared at 10:30am and will be discarded at 2:30pm, they will use 4 hours Time as a Public Health Control). Time as a Public Health Control procedure was given to operator. **Warning**
08A-03-5  High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw Chicken over vegetables in front kitchen area. **Warning**
31A-03-4  Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal bowl in sushi bar. **Corrected On-Site** **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*


College Park's China Hut $1,100 (Issued 7/1 for 3/28 Inspection) 2122 Edgewater Drive. In March, there were several violations that were not taken care of after their January inspection. In July, they had a satisfactory inspection. 
  1. 07/25/2016 Complaint Full Met Inspection Standards
  2. 03/28/2016 Follow-up Inspection Required
  3. 01/29/2016 Complaint Full Met Inspection Standards
  4. 01/27/2016 Follow-up Inspection Required
  5. 01/26/2016 Follow-up Inspection Required
  6. 06/23/2015 Met Inspection Standards
  7. 11/18/2014 Complaint Full Met Inspection Standards
  8. 11/17/2014 Complaint Full Follow-up Inspection Required
  9. 09/11/2014 Met Inspection Standards
  10. 09/10/2014 Follow-up Inspection Required
  11. 08/27/2014 Met Inspection Standards
  12. 05/05/2014 Follow-up Inspection Required
  13. 11/06/2013 Met Inspection Standards
  14. 11/05/2013 Follow-up Inspection Required

March 28
Violation  Observation
36-14-4  Basic - - From inspection on 2016-01-26: Basic - Grease accumulated on kitchen floor and/or under cooking equipment Under fryer **Warning** - From follow-up inspection on 2016-03-28: **Time Extended**
14-67-4  Basic - - From inspection on 2016-01-26: Basic - Reach-in cooler gasket torn/in disrepair. Sushi bar cooler **Warning** - From follow-up inspection on 2016-03-28: **Time Extended**
36-27-5  Basic - - From inspection on 2016-01-26: Basic - Wall soiled with accumulated grease, food debris, and/or dust. By prep table **Warning** - From follow-up inspection on 2016-03-28: **Time Extended**
29-11-4  Basic - - From inspection on 2016-01-26: Basic - Water leaking from pipe and/or faucet/handle. Hand sink by 3 bay sink. **Warning** - From follow-up inspection on 2016-03-28: Observed on 3/28/16 Cold water turn off due to faucet leaking on this time. **Time Extended**
42-01-4  Basic - - From inspection on 2016-01-26: Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning** - From follow-up inspection on 2016-03-28: **Time Extended**
08A-03-5  High Priority - - From inspection on 2016-01-26: High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw salmon stored with cooked pork dumplings. **Warning** - From follow-up inspection on 2016-03-28: **Time Extended**
29-42-4  High Priority - - From inspection on 2016-01-26: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning** - From follow-up inspection on 2016-03-28: **Time Extended**
22-20-4  Intermediate - - From inspection on 2016-01-26: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning** - From follow-up inspection on 2016-03-28: **Time Extended**
52-07-4  Intermediate - - From inspection on 2016-01-26: Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Serving escolar as white tuna per menu **Admin Complaint** - From follow-up inspection on 2016-03-28: Observed on 3/28/16 Menu item has Izumi Tai (Snapper) Invoice has IzumiDai. ( Tilapia) Facility has new menu since initial inspection **Admin Complaint**
01D-02-4  Intermediate - - From inspection on 2016-01-26: Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning** - From follow-up inspection on 2016-03-28: Observed on 3/28/16 Facility still does not have all invoices all items for all fish that Is served raw or undercooked at this time **Admin Complaint**
31A-09-4  Intermediate - - From inspection on 2016-01-26: Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by fryers broken. **Warning** - From follow-up inspection on 2016-03-28: **Time Extended**



John Michael Events / Weddings $160 (Issued 7/7/16 for 2/15/16 Inspection) (Website) 627 Virginia Ave. Their manager had no proof of food manager certification in May 2015, November 2015, January 2016 and February 2016 among other things. 
  1. 06/02/2016 Met Inspection Standards
  2. 02/15/2016 Follow-up Inspection Required
  3. 01/11/2016 Follow-up Inspection Required
  4. 11/10/2015 Follow-up Inspection Required
  5. 07/20/2015 Met Inspection Standards
  6. 05/21/2015 Follow-up Inspection Required
  7. 05/20/2015 Follow-up Inspection Required

La Casa de los Chimi  $2,160 (Issued 7/12/16 for 2/29/16 inspection) Fine 517 N. Semoran Blvd $2,160 - During the 6 inspections this gem had between December 2015 and August 2016, inspectors found live roach activity, 30 dead roaches behind reach-in coolers, 20 more dead roaches under the sink, prep table, hand sink and cook line and more. 
  1. 08/09/2016 Follow-up Inspection Required
  2. 07/20/2016 Follow-up Inspection Required
  3. 05/11/2016 Follow-up Inspection Required
  4. 02/29/2016 Follow-up Inspection Required
  5. 12/30/2015 Follow-up Inspection Required
  6. 12/29/2015 Follow-up Inspection Required
Information about fines came from Star Solutions. The inspection reports came from the DBPR website.  All inspections were typical inspections unless otherwise noted.