BOWL OF PHO
9902 OLD BAYMEADOWS RD, Jacksonville FL 32256 · 9046464455
Last inspected Aug 3, 2026 · 18 visits since November 2023
DEC 24
FEB 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed approximately 15 flying insects on debris under triple sink in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019012747 | Jan 31, 2019 | Mar 28, 2019 | $200 |
Inspection history
18 visits, newest first
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large container of Pho stock at 75°. (Overnight temperatures).
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 0 ppm. Supply line not primed. Reset by manger. 100 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Large container of Pho stock at 75°. (Overnight temperatures).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coolers at prep line : reach in cooler 1 : make table shrimp 49°, pork 49°. Chicken 50°. Meatloaf 48°. Per Person In Charge. Items placed at 9:30 am. reach in cooler 2: pork. 51°shrimp 51°. Krab 53°. Squid 50°. Beef 50°. Per Person In Charge. Items placed at 9:30 am. reach in cooler 3: beef 50°. Chicken 51°. Pork 49°. Sprout 49°. Shrimp 49°. Per Person In Charge. Items placed at 9:30 am. Cooler at wait-station. Dairy at 50°. Per Person In Charge. Items placed at 9:30 am.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dispenser. Replaced by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling tile missing. Missing ceiling tiles kitchen / Dish machine line.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Multiple cooler not holding foods to safe temperatures. Loose / warped gaskets.
Duct tape used to repair nonfood-contact surface. Duct tape/tape on sauce pan handle.
Employee eating in a food preparation or other restricted area. Food service employee eating at wait-station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Floor soiled/has accumulation of debris. Grease buildup on floor under cookline.
Food stored on floor. Food floor walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. Soil residue buildup on exterior of bulk food containers.
Wall soiled with accumulated grease, food debris, and/or dust. Dust buildup on wall in kitchen
Water leaking from pipe and/or faucet/handle. Leak under wait-station Hand Wash Sink.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 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. Dishmachine testing at 0ppm. Not dispensing sanitizer when priming. Person in charge will utilize triple sink until serviced. Called for repair during inspection.
Nonfood-grade bags used in direct contact with food. To go bag used in direct contact with beef in walk in cooler. Person in charge removed and placed in food grade bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw beef no longer commercially packaged stored over no longer commercially packaged cooked chicken and shrimp. Person in charge began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cut jalapeños in colander with openings stored in in-use trash can with chemical container and food packaging. Jalapeños in direct contact with garbage where holes open in colander.
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. Items held on time per person in charge with time marking not time marked. Person in charge marked appropriately.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stored in prep area with heavy staining. Cutting board at make lines with staining.
Handwash sink used for purposes other than handwashing. Observed spoon in boba hand wash sink. Person in charge removed.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand wash sink at server station, at hand wash sink at boba station. Person in charge provided.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees with training that expired 8.2025.
Duct tape used to repair nonfood-contact surface. Tape used to repair cabinet door at server line. Also, handle to sprayer at dish pit with debris buildup, plastic used to repair. Also, plastic used to repair pot handle in kitchen.
Floor soiled/has accumulation of debris. Heavy food/ grease accumulation around pho heating station, heavy debris buildup under triple sink, under equipment/ shelving in kitchen. Ceiling tiles missing at dish pit area.
Food stored on floor. Cases of food stored on floor in walk in freezer. Person in charge began raising.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy debris/ char buildup. Walk in cooler shelving with heavy debris buildup. Sides of cooking equipment, top of wok with debris accumulation. Shelving with debris buildup in storage areas below prep areas in kitchen with debris buildup. Cardboard used on upper shelving soiled. Exterior of bus tubs in use in walk in cooler with debris buildup. Exterior of bulk dry goods containers with debris accumulation in dry storage areas across from dishmachine.
Time/temperature control for safety food thawed in an improper manner. Meat thawing in triple sink not submerged without running water, person in charge began correcting.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths in kitchen stored on prep tables, make like not stored in sanitizing solution.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 0 violations recorded.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Live, small flying insects found. Observed approximately 15 flying insects on debris under triple sink in kitchen.
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.25.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Three shell eggs in container on line with broken shells.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In smaller middle makeline opposite cook line beef, pork, chicken, squid at 47-52F. In front glass door cooler flan, cream at 50-53F. Person in charge states has had units open. Moved all items to walk in cooler holding temperature.
No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at server line hand wash sink. Person in charge provided.
Equipment in poor repair. Floor to walk in freezer raised. Wooden bowls in use with chipped edges.
Floor soiled/has accumulation of debris. Heavy grease and debris buildup on floors throughout establishment, but especially at cook line. Grease buildup on wall behind cook line. Walls soiled at makeline and dishmachine area. Floor and floor drains throughout establishment with debris buildup. Wall at corner of server line and hand wash sink separating, repaired with tape.
Food stored on floor. Cases of food stored on floor in walk in freezer, at front counter area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with heavy grease buildup. Sides of cooking equipment, fryers, shelves under equipment with heavy debris/ grease buildup. Shelves on makeline, server area, walk in cooler with grease/ mold like substance buildup. Exterior of bulk dry goods containers either grease/ debris buildup. Debris buildup in not in use reach in cooler used for storage on makeline.
Working containers of food removed from original container not identified by common name. Containers of msg, sugar, salt on line unlabeled. Person in charge began labeling.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pooled egg yolks stored over ready to eat items. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Broccoli made yesterday in reach in cooler at 54F. Person in charge states has had open for morning prep. Ambient temperature of unit reading 60F. All other items cooling, began icing down and moving to other units holding temperature.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made Saturday per person in charge with no date mark. Person in charge marked appropriately.
Equipment in poor repair. Strainer in kitchen with plastic used as handle. Also, wooden bowls with chips observed in kitchen.
Floor soiled/has accumulation of debris. Floors under triple sink with heavy debris buildup. Floor to walk in freezer in poor repair. Wall at dishmachine with debris buildup. Ceiling tile missing in kitchen. Cove molding separating from wall at ice machine. Floors under equipment/ shelving with debris buildup. Wall at server hand wash sink paneling separating from wall.
Food stored on floor. Items stored on floor of walk in freezer. Also, multiple items stored uncovered in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cracks in equipment. Also, ice scoop observed with handle touching ice. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving at server line with debris buildup. Cookline with debris buildup on sides of unit. Exterior spice and bulk goods containers with debris buildup.
Dec 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Priority: Intermediate 4 Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwaves, oven with debris buildup. Cutting boards with staining. 12.16.24 Operator needs more time to clean.
Priority: Basic 4 Observed: Floor soiled/has accumulation of debris. Floors heavily soiled under cookline, under equipment. Also, ceiling/ ceiling vents with dust accumulation in kitchen. Also, walls with grease, splatter buildup. Also, ceiling tiles missing in several areas of kitchen. 12.16.24 Operator needs more time to clean.
Priority: Basic 4 Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line with heavy grease buildup on cook line, sides of cook line. Hood filters with heavy grease buildup. Shelving at makeline, shelving at cookline, shelving at pho server line with heavy debris buildup. Handles to reach in coolers with heavy food debris buildup. High touch surfaces, exterior of cooking equipment, bulk dry goods containers with debris buildup. 12.16.24 Operator needs more time to clean.
Dec 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority4 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice, rice, rice in large covered bus tubs stacked in walk in cooler at 47-50F. Person in charge states made yesterday.
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 wipe nose with glove, handle clean utensils. Person in charge spoke to employee who removed gloves and washed hands. Also, Observed employee crack raw shell egg, handle clean utensils.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in server area land on exterior edge of pan with sauce. Person in charge transferred sauce to a new pan and moved pan to be washed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw beef. Person in charge began rearranging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in large covered bus tubs stacked in walk in cooler at 47-50F. Person in charge states made yesterday.
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. See stop sale. Multiple item held on time with no time mark. Person in charge marked appropriately.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at cookline hose Bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwaves, oven with debris buildup. Cutting boards with staining.
Handwash sink used for purposes other than handwashing. Observed employee utilizing hand wash sink in boba area to clean dishes. Person in charge spoke to employee.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan made two days ago per person in charge with no date mark. Person in charge marked appropriately.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at server hand wash sink.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed multiple open containers with no lid or straw in kitchen stored on prep areas. Person in charge began removing.
Equipment in poor repair. Colander in use with rice noodles in poor repair, repaired with zip ties. Pieces of plastic wrap in use as makeshift handle to microwave.
Floor soiled/has accumulation of debris. Floors heavily soiled under cookline, under equipment. Also, ceiling/ ceiling vents with dust accumulation in kitchen. Also, walls with grease, splatter buildup. Also, ceiling tiles missing in several areas of kitchen.
Food stored on floor. Flood stored in floor in walk in cooler, walk in freezer. Multiple item stored uncovered.
Light shield damaged/in disrepair. Light shield missing at coookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line with heavy grease buildup on cook line, sides of cook line. Hood filters with heavy grease buildup. Shelving at makeline, shelving at cookline, shelving at pho server line with heavy debris buildup. Handles to reach in coolers with heavy food debris buildup. High touch surfaces, exterior of cooking equipment, bulk dry goods containers with debris buildup.
Working containers of food removed from original container not identified by common name. Several bulk goods containers with dry goods unlabeled.
Jul 31, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front counter area and in restrooms with dust buildup. Also, walls in hallway to restroom with debris buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust building at front counter area.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine testing at 144-150F. Reran during inspection and tested at 162F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb by back door on wall.
Handwash sink used for purposes other than handwashing. Observed employee rinse utensils in hand wash sink at boba station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No way to test high temperature dishmachine.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. How water at hand wash sink by prep line turned off. Person in charge turned on during inspection.
Duct tape used to repair nonfood-contact surface. Tape/plastic wrapped around handle of spray hose at dishmachine with debris buildup.
Equipment in poor repair. Wooden bowls used to portion food with chipped edges, missing pieces.
Floor soiled/has accumulation of debris. Floors with debris buildup under equipment, Ceiling tiles missing in kitchen and in dry storage room. Dust buildup on vent in prep area. On wall and ceiling to left of triple sink. Cove molding separating from wall by ice machine. Wall with damage at hand wash sink by prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Shelving in kitchen with debris buildup. Fan above rice noodle storage in kitchen with heavy grease buildup. Shelf at server line with dust buildup.
Stored food not covered. Several items in walk in cooler uncovered. Clean oil stored by back door on floor.
Water leaking from pipe and/or faucet/handle. Hot water at hand wash sink by prep line turned off due to leak at hand wash sink.
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Observed: 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 scratch face with gloved hands, then handle pan of food without changing gloves and washing hands. Person in charge spoke to employee. Priority: High Priority
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment has undergone change of ownership. No license obtained under new ownership. Priority: High Priority
Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef, pork, Krab, lettuce/ cabbage in far two fliptops cut at 10:30 am per person in charge at 45-52F at 3:30pm. Ambient temperature of furthest unit by wall at 49F during inspection. Some items in smaller fliptop to right of furthest unit at 43F. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler rice, rice, pork, pork 44-47F. Person in charge states door open for delivery. Observed employees putting away delivery during inspection. In fliptop at boba station cream and half and half at 54-56F. Person in charge added ice to items. Priority: High Priority
Observed: 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. At time of inspection, per paperwork, establishment is utilizing time frames. Person in charge states items were brought out at different times and utilize the 4 hours from time brought out, person in charge marked during inspection. Priority: High Priority
Observed: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Beef, pork, Krab, lettuce/ cabbage in far two fliptops cut at 10:30 am per person in charge at 45-52F at 3:30pm. Ambient temperature of furthest unit by wall at 49F during inspection. Some items in smaller fliptop to right of furthest unit at 43F. Priority: High Priority
Observed: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb at cookline. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on line with staining. Interior of microwaves with debris buildup. Priority: Intermediate
Observed: Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink by dishmachine due to water turned off to unit. Person in charge turned on during inspection. Priority: Intermediate
Observed: Floor soiled/has accumulation of debris. Floors with heavy debris buildup under cookline under triple sink. Wall with debris buildup under dishmachine. Several ceiling tiles missing in kitchen. Wall and ceiling with dust buildup in corner to left of triple sink. Priority: Basic
Observed: Food stored on floor. In walk in freezer pans of food on floor. At prep area cases of herbs on floor. Person in charge began raising. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving at server area with heavy debris buildup. Catch tray and side of soda dispenser with debris buildup. Side and front of cooktop with grease buildup. Hoods with heavy grease buildup. Priority: Basic
Nov 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority8 Intermediate7 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk in cooler at 45-51F. Person in charge states has been cooling overnight. Not removed from walk in. Rice is in deep plastic tubs, covered and stacked in walk in.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temperature machine only reaching 149F during inspection. Person in charge will sanitize in triple sink until serviced.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flying flying insects in kitchen during inspection.
Nonfood-grade bags used in direct contact with food. To go bag in direct contact with meat in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat soup. Raw chicken stored over beef. Person in charge moved to appropriate location.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in walk in cooler at 45-51F. Person in charge states has been cooling overnight. Not removed from walk in. Rice is in deep plastic tubs, covered and stacked in walk in.
Toxic substance/chemical improperly stored. Sanitizer stored on case of sauce. Person in charge moved to appropriate location.
Food-contact surface soiled with food debris, mold-like substance or slime. Tea urn nozzle with debris buildup.
Handwash sink used for purposes other than handwashing. Spoon in hand wash sink by drink station. Spoon was removed. Also, shrimp placed in back hand wash sink. Removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Egg yolk soda made with raw egg not indicated as raw on the menu.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has high temp dishmachine, no way to test.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink by drink station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Boba, summer rolls, pickled carrot and radish made with hot brine, added to fish sauce in to go cups, held on time per person in charge not indicated on time paperwork.
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. One employee working at establishment for 1 year unable to provide proof of training.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed noodles in walk in cooler not dated with prepped date and thaw date.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed bamboo cutting board in use during inspection.
Floors walls, and/or ceilings soiled/has accumulation of debris. Dust accumulation observed at to go area on ceiling. Wall by rice cookers with debris buildup. Heavy debris buildup on floor in dry storage room, under cookline, under hand wash sink, in kitchen, under dishmachine. Floor of walk in freezer in poor repair. Observed ceiling tiles missing in kitchen.
Food stored on floor. Case of limes stored on floor under prep table.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives between reach in cooler and wall in kitchen. Also, rice scoops in 82F water.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board where employee is cutting raw proteins.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of cookline equipment with grease buildup. Debris buildup on exterior of microwave. Shelving across from cookline with grease buildup. Exterior of bulk food containers with debris buildup.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting green onions directly from bag. Spoke to employee during inspection.
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.