BEN THANH RESTAURANT
4200 62 AVE N STE C, Pinellas Park FL 33781 · 727-526-3051
Last inspected Aug 26, 2026 · 15 visits since December 2023
DEC 24
APR 25
SEP 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 35 points better than where it started.
Presence of insects, rodents, or other pests. Live lizard on side of freeze chest near back door.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024054564 | Sep 24, 2024 | Dec 11, 2024 | $400 |
| 3--2021049491 | Oct 12, 2021 | Nov 12, 2021 | $400 |
| 3--2017003020 | Dec 22, 2016 | Feb 13, 2017 | $200 |
Inspection history
15 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
What the inspector wrote — 14 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Observed raw beef inside to go bags touching the food reach in freezer.
Nonfood-grade containers used for food storage - direct contact with food. Raw pork chops in To go bag with righting inside freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over top of large put of cooked pork inside two door reach in cooler. Employee moved
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Small plates on dry storage rack with large chips. Employee discarded
Show the remaining 10 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has removed the dividers in between three compartment sink.
One-compartment sink used for warewashing. Establishment has removed the dividers in between three compartment sink.
Operator is not properly tracking/marking the number of days ready-to-eat, 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. Observed multiple containers of soup in plastic containers in white fridge no date or label. Employee labeled during inspection
Spray bottle containing toxic substance not labeled. All purpose cleaner
Equipment in poor repair. Reach in freezer door broken Back Door handle broken.
Food stored in undrained ice. Bean sprouts on front counter in standing water employee removed water put into fridge
Food stored on floor. Storage of food on floor under three compartment sink. Employee moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110 used for pho soup base employee removed
Time/temperature control for safety food thawed in an improper manner. Observed raw sausage in bucket thawing employee moved
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. White drying rack above cook line hand was( sink. Employee moved
Nonfood-contact surface soiled with food debris gaskets.
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
In-use utensil stored in water at or above 135 degrees Fahrenheit. 81 degrees
Nonfood-grade containers used for food storage - direct contact with food. To go bag basil inside bag front counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under counter prep area behind kitchen door in white strainer bean sprouts (74F - Cold Holding)
Handwash sink not accessible for employee use at all times. White drying rack above cook line hand was( sink. Employee moved
Handwash sink used for purposes other than handwashing. Used scissors inside front hand wash sink. educated
Operator is not properly tracking/marking the number of days ready-to-eat, 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. Soup base
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. inside glass cooler- Pasta in individual portions, cooked rice, cut leafy greens, cooked shrimp No date marks
Food stored in undrained ice. Bean sprouts front counter.
Nonfood-contact surface soiled with food debris gaskets.
very slow draining water in handwash sink only hand wash sink at cook line
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Food prepared with soiled equipment/utensil. During inspection observed preparation of leaves on floor. Educated. Employee moved employee washed all leaves and bowl during inspection.
Nonfood-grade containers used for food storage - direct contact with food. To go bags inside reach in cooler glass cooler used for prepared food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter right beside reach in cooler at cook line. beef (85F - Cold Holding); garlic in oil (86F - Cold Holding) educated moved to freezer
Employee washed hands in a sink other than an approved handwash sink. Prep cook wash hands in three compartment sink. Educated
Handwash sink not accessible for employee use at all times. White rack top of hand washing procedure sink.
No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced
Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Cleaned dishes plastic containers inside blue stainer after cleaning put outside out back outside to dry. Employee brought to three compartment sink for re-cleaning.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with dust. Gaskets at cook line
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at cook line
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (62F - Cold Holding) Added ice to bucket. Retemp 37 cold hold
Current Hotel and Restaurant license not displayed. 2 1 25
Nonfood-contact surface soiled with food debris, gaskets at cook line deli cooler.
Apr 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (62F - Cold Holding) Added ice to bucket. Retemp 37 cold hold
Handwash sink not accessible for employee use at all times. With a bucket
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. Had it printed out but no employee filled out. Educated owner explained to all
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items in all reach in coolers.
Current Hotel and Restaurant license not displayed. 2 1 25
Food stored on floor. Bucket of large pork thawing under three compartment sink in buckets.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with food debris, gaskets at cook line deli cooler.
Time/temperature control for safety food thawed in an improper manner. Room temperature in buckets under three compartment sink.
Feb 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing single service gloves washing dishes and then began engaged in touching clean dishes from inside of the dish machine.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching/scratched face with single use gloves on and began engaged in touching utensils and preparing food on the cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above pots of soup in double door cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pots of chicken and beef stock, cooked noodles, cooked rice not date marked in double door display cooler in kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in front counter (52F - Cold Holding); sprouts at expo window (72F - Cold Holding) Discussed with PIC that sprouts can either be cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector emailed operator Time as Public health control written procedures.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector discussed Big 6 Symptoms with person in charge.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed DBPR Clean-Up of Vomiting and Diarrheal Event form.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in deli cooler stained.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. #29 Pho xe lua (sliced rare beef, brisket, beef ball, tendon, tripe) #30 Pho dac bite (sliced rare beef, brisket, beef ball, tendon, tripe) #31 Pho Tai (Sliced rare Beef) #36 Pho Tho Da (Special Pho in Hot Rock Bowl) #38 Pho Tai Bam (Rare beef burger) #39 Pho Kho (sliced rare beef, beef ball, shank) #90 Bo Nhung Giam (Sliced rare beef cooked in vinaigrette broth hot at the table) Items on menu not identified contains raw animal foods. Inspector observed on menu *Raw und Undercooked meats, consume at your own risk* advisory but not asterisk identifying items.
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/ Observed 3 employees working in kitchen and 2 employee working in front of the house.
Two-compartment sink used for warewashing. Three compartment sink missing compartment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
Dec 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing single service gloves washing dishes and then began engaged in touching clean dishes from inside of the dish machine.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching/scratched face with single use gloves on and began engaged in touching utensils and preparing food on the cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above pots of soup in double door cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pots of chicken and beef stock, cooked noodles, cooked rice not date marked in double door display cooler in kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in front counter (52F - Cold Holding); sprouts at expo window (72F - Cold Holding) Discussed with PIC that sprouts can either be cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector emailed operator Time as Public health control written procedures.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector discussed Big 6 Symptoms with person in charge.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed DBPR Clean-Up of Vomiting and Diarrheal Event form.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in deli cooler stained.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. #29 Pho xe lua (sliced rare beef, brisket, beef ball, tendon, tripe) #30 Pho dac bite (sliced rare beef, brisket, beef ball, tendon, tripe) #31 Pho Tai (Sliced rare Beef) #36 Pho Tho Da (Special Pho in Hot Rock Bowl) #38 Pho Tai Bam (Rare beef burger) #39 Pho Kho (sliced rare beef, beef ball, shank) #90 Bo Nhung Giam (Sliced rare beef cooked in vinaigrette broth hot at the table) Items on menu not identified contains raw animal foods. Inspector observed on menu *Raw und Undercooked meats, consume at your own risk* advisory but not asterisk identifying items.
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/ Observed 3 employees working in kitchen and 2 employee working in front of the house.
Two-compartment sink used for warewashing. Three compartment sink missing compartment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 8 high priority.
8 High priority6 Intermediate5 Basic
Show 19 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine testing at 10 PPM. Employee ran dish machine a few times and inspector tested chlorine again. Chlorine is now testing at 50 PPM.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wearing single service gloves washing dishes and then began engaged in touching clean dishes from inside of the dish machine.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching/scratched face with single use gloves on and began engaged in touching utensils and preparing food on the cook line.
Raw animal food stored over or with unwashed produce. Bowl of raw chicken stored above container of unwashed mushrooms.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above pots of soup in double door cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pots of chicken and beef stock, cooked noodles, cooked rice not date marked in double door display cooler in kitchen area.
Roach activity present as evidenced by live roaches found. 1 live roach in sticky trap stored on top shelf on dry storage rack storing clean plates and clean blending equipment on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts in front counter (52F - Cold Holding); sprouts at expo window (72F - Cold Holding) Discussed with PIC that sprouts can either be cold held at 41 F or lower or they can use Time as a Public Health Control. Inspector emailed operator Time as Public health control written procedures.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector discussed Big 6 Symptoms with person in charge.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector emailed DBPR Clean-Up of Vomiting and Diarrheal Event form.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in deli cooler stained.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. #29 Pho xe lua (sliced rare beef, brisket, beef ball, tendon, tripe) #30 Pho dac bite (sliced rare beef, brisket, beef ball, tendon, tripe) #31 Pho Tai (Sliced rare Beef) #36 Pho Tho Da (Special Pho in Hot Rock Bowl) #38 Pho Tai Bam (Rare beef burger) #39 Pho Kho (sliced rare beef, beef ball, shank) #90 Bo Nhung Giam (Sliced rare beef cooked in vinaigrette broth hot at the table) Items on menu not identified contains raw animal foods. Inspector observed on menu *Raw und Undercooked meats, consume at your own risk* advisory but not asterisk identifying items.
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/ Observed 3 employees working in kitchen and 2 employee working in front of the house.
Two-compartment sink used for warewashing. Three compartment sink missing compartment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with mold like substance.
Dead roaches on premises. 5 dead roaches in sticky traps stored on top shelf of dry storage rack next to containers of spices, to go boxes, clean plates, box of aluminum foil on cook line. 4 dead roaches in sticky trap on third shelf of dry storage rack on cook line. 5 dead roaches on sticky trap stored on shelf in between mini oven toaster and microwave. 6 dead roach and 2 egg casing in interim of oven. Observed employees collect sticky traps and throw the away in front counter trash can. Approximately: 15+ dead roaches on sticky traps.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Roach sticky tape observed throughout the kitchen and front counter area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 85 F standing water at expo window.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cups of desserts prepared and packaged onsite in cold holding display cases in dining room missing address of establishment.
Sep 29, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. No food grade bags and containers being used to store food.
Pesticide/insecticide labeled for household use only present in establishment. Raid stored on rack next to hand washing sink in kitchen area.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on double door reach in deli cooler.
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. Four employees present engaging in food preparation during time of routine inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee engaging in food preparation cannot provide employee food training certificates. Food training certificates pinned on the cork board in server wait station do not belong to any of the employees currently on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, rice, and pot of soup not date marked in double door display cooler.
Two-compartment sink used for warewashing. Three compartment sink missing compartment.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. With grease build up throughout the kitchen.
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door open during operating hours. Screen door has a gap that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Wood food-contact surface not properly sealed. Built in unsealed wooden storage cabinets storing can goods, can sodas, spices, ziploc bags, food storage bags, clean utensils in server wait station
Sep 25, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 20 violations recorded, 5 high priority.
5 High priority7 Intermediate8 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. No food grade bags and containers being used to store food.
Pesticide/insecticide labeled for household use only present in establishment. Raid stored on rack next to hand washing sink in kitchen area.
Raw animal food stored over or with unwashed produce. Container of raw beef stored above unwashed produce in double door display cooler.
Roach activity present as evidenced by live roaches found. 1 live roach inside oven interior. 2 live roaches at bottom left hinge of double door cooler across the cook line. 1 live roach on the floor between white single door freezer and double door display cooler. 3 live roaches on wall piping on left side of double door display cooler. 3 live roaches on the floor behind white single door freezer. 7 live roach on top of dish machine. 2 live roaches on top of counter in server wait station. 1 live roach in dining room area. 2 live roach on sticky trap beneath hand sink in men's bathroom.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pots on four burner oven: beef stock (110F - Hot Holding); pork soup (95F - Hot Holding); spicy beef soup (120F - Hot Holding)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on double door reach in deli cooler.
No probe thermometer provided to measure temperature of food products. No probe thermometer observed.
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. Four employees present engaging in food preparation during time of routine inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee engaging in food preparation cannot provide employee food training certificates. Food training certificates pinned on the cork board in server wait station do not belong to any of the employees currently on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, rice, and pot of soup not date marked in double door display cooler.
Two-compartment sink used for warewashing. Three compartment sink missing compartment.
Accumulation of debris on exterior of warewashing machine. Exterior dish machine soiled with roach excrement.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. With grease build up throughout the kitchen.
Dead roaches on premises. Approximately: 5 dead roaches inside oven interior. 1 roach eggs casing in between microwaves on cook line. 3 dead roaches beneath double door display cooler. 3 dead roaches beneath prep table next to double door display cooler. 15 dead roaches on floor behind white single door freezer. 2 dead roaches under dry storage racks in middle of kitchen area. 2 dead roaches on sides of reach in freezer chest near back door. 4 dead roaches in cabinets beneath hand sink in server wait station. 2 dead roaches under racks storing waters in dinning room area. 10 dead roaches on side of bench in dining room. 15 dead roaches under multiple benches in dining room. 2 dead roaches on floor under hand washing sink in woman's bathroom. 1 dead roach on sticky trap under hand washing sink in woman's bathroom. 5 dead roaches on sides of single door cooler behind curtain next to woman's bathroom.
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door open during operating hours. Screen door has a gap that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cups of desserts prepared and packaged onsite in cold holding display cases in dining room.
Wood food-contact surface not properly sealed. Built in unsealed wooden storage cabinets storing can goods, can sodas, spices, ziploc bags, food storage bags, clean utensils in server wait station
Sep 24, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 36 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority12 Intermediate15 Basic
Show 36 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer testing at 0 PPM.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing dish gloves handled dirty dishes and began engaging in putting clean dishes away with the dish gloves on.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils in 85 F standing water.
Nonfood-grade bags used in direct contact with food. No food grade bags and containers being used to store food.
Pesticide/insecticide labeled for household use only present in establishment. Raid stored on rack next to hand washing sink in kitchen area.
Presence of insects, rodents, or other pests. Live lizard on side of freeze chest near back door.
Raw animal food stored over or with unwashed produce. Container of raw beef stored above unwashed produce in double door display cooler.
Roach activity present as evidenced by live roaches found. 1 live roach inside oven interior. 2 live roaches at bottom left hinge of double door cooler across the cook line. 1 live roach on the floor between white single door freezer and double door display cooler. 3 live roaches on wall piping on left side of double door display cooler. 3 live roaches on the floor behind white single door freezer. 7 live roach on top of dish machine. 2 live roaches on top of counter in server wait station. 1 live roach in dining room area. 2 live roach on sticky trap beneath hand sink in men's bathroom.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pots on four burner oven: beef stock (110F - Hot Holding); pork soup (95F - Hot Holding); spicy beef soup (120F - Hot Holding)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on double door reach in deli cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. O chlorine test kit observed.
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/
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink in server area.
No person in charge present during hours of operation. No manager present during time of routine inspection.
No probe thermometer provided to measure temperature of food products. No probe thermometer observed.
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. Four employees present engaging in food preparation during time of routine inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Four employee engaging in food preparation cannot provide employee food training certificates. Food training certificates pinned on the cork board in server wait station do not belong to any of the employees currently on site.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, rice, and pot of soup not date marked in double door display cooler.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle on push cart in dining room area.
Two-compartment sink used for warewashing. Three compartment sink missing compartment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with limescale and black and gray mold like substance.
Accumulation of debris on exterior of warewashing machine. Exterior dish machine soiled with roach excrement.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. With grease build up throughout the kitchen.
Dead roaches on premises. Approximately: 5 dead roaches inside oven interior. 1 roach eggs casing in between microwaves on cook line. 3 dead roaches beneath double door display cooler. 3 dead roaches beneath prep table next to double door display cooler. 15 dead roaches on floor behind white single door freezer. 2 dead roaches under dry storage racks in middle of kitchen area. 2 dead roaches on sides of reach in freezer chest near back door. 4 dead roaches in cabinets beneath hand sink in server wait station. 2 dead roaches under racks storing waters in dinning room area. 10 dead roaches on side of bench in dining room. 15 dead roaches under multiple benches in dining room. 2 dead roaches on floor under hand washing sink in woman's bathroom. 1 dead roach on sticky trap under hand washing sink in woman's bathroom. 5 dead roaches on sides of single door cooler behind curtain next to woman's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to rice cooker.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses stored next to go boxes on shelf above prep table across from microwaves.
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door open during operating hours. Screen door has a gap that opens to the outside.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Roach sticky tape on counter in server wait station.
Food stored on floor. Bucket of raw pork thawing on floor.
In-use tongs stored on equipment door handle between uses. Stored on oven handle.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cups of desserts prepared and packaged onsite in cold holding display cases in dining room.
Time/temperature control for safety food thawed in an improper manner. Raw pork in 5 gallon bucket thawing under 2 compartment sink.
Wood food-contact surface not properly sealed. Built in unsealed wooden storage cabinets storing can goods, can sodas, spices, ziploc bags, food storage bags, clean utensils in server wait station
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -In use utensils in 80F standing water near rice cooker. Employee stored utensils without water.
Nonfood-grade bags used in direct contact with food. -Being used to store frozen foods in reach in freezer near back door.
Nonfood-grade containers used for food storage - direct contact with food. -Being used to store food.
Pesticide/insecticide labeled for household use only present in establishment. -AccuShot continuous power sprayer stored on rack near three compartment sink.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw frozen chicken not commercially packaged stored above raw frozen pork not commercially packed inside stand alone freezer on cook line. Items stored based on required cooking temperatures.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Carton of half and half not date marked in stand alone fridge near expo window.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Emailed manager vomiting or diarrheal event form.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stained on reach in deli cooler on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink in front counter area. Employee place a roll of paper towels at hand sink.
Spray bottle containing toxic substance not labeled. -Unlabeled chemical spray bottle stored on rack near three compartment sink. -Unlabeled chemical spray bottle in dinning area. -Employee labeled as bleach.
Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler door handles soiled with food debris on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Soiled with grease throughout the back kitchen area.
Cutting board has cut marks and is no longer cleanable. -Cutting board on reach in deli cooler grooved.
Dishmachine has no data plate/operating specifications.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drinks stored on shelf above prep area and next to microwave and mini oven. Employee moved drinks.
Floor tiles missing and/or in disrepair. -Near stand alone fridges and freezer on cook line.
In-use tongs stored on equipment door handle between uses. -Stored on oven handle on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in deli cooler on cook line soiled with food debris and mold like substance.
Wet wiping cloth not stored in sanitizing solution between uses. -Wet wiping cloth stored on cutting board on reach in deli cooler and prep table near air fryers.
Jan 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Dishmachine has no data plate/operating specifications.
Dec 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Container of medicine improperly stored. Tube of medication stored on shelf with seasonings above reach-in cooler. Operator removed medication.
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator will wash dishes in dishmachine and setup chlorine sanitizing sink. Tested chlorine sanitizer reading 50ppm.
Nonfood-grade bags used in direct contact with food at front counter.
Pesticide/insecticide labeled for household use only present in establishment. Two cans of raid labeled for household uses on shelf near hand wash sink in kitchen.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Spray bottle on cart at front counter containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Dead roaches on premises. 4 dead roaches on top of dishmachine. 1 dead roach on floor underneath dishmachine. Operator eradicated dead roaches.
Dishmachine has no data plate/operating specifications.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in kitchen. Operator removed phone.
In-use tongs stored on equipment door handle between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.