CAFE BICH NGA
5572 PARK BLVD, Pinellas Park FL 33781 · 727 541 0222
Last inspected Aug 6, 2026 · 20 visits since January 2024
MAR 25
SEP 25
MAR 26
JUN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
3 live flying insects at cook line and back door 1 live flying insect at service area. Live, small flying insects found.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026040488 | Jun 4, 2026 | Jul 27, 2026 | — |
| 3--2026022130 | Mar 23, 2026 | Jun 24, 2026 | $800 |
| 3--2024035609 | May 9, 2024 | Jul 25, 2024 | $200 |
| 3--2021058641 | Dec 20, 2021 | Feb 16, 2022 | $400 |
Inspection history
20 visits, newest first
Aug 6, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority6 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark throughout establishment.
Handwash sink does not have running water or enough water pressure to properly wash hands. At three compartment sink.
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 added 3 bunt burners in center of cook line kitchen area,
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. No date mark throughout establishment.
Show the remaining 10 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark throughout establishment.
Two-compartment sink used for warewashing. Absurd two compartment sink thing used for wear washing, observed dish soap, scrubbers, and two buckets inside two compartment sink with soap and active dishes
All Walls soiled with accumulated grease, food debris, and/or dust. In kitchen
Equipment in poor repair. Small round, cutting board with large broken crack.
Faucet/handle missing at plumbing fixture.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer at cook line silver door
No conspicuously located ambient air temperature thermometer in holding unit. Deli cooler at three compartment sink area.
Screen in door torn/in poor repair - vermin present.
Wet wiping cloth not stored in sanitizing solution between uses. Top of reach in freezer in kitchen
Aug 5, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority8 Intermediate11 Basic
Show 24 findings ▾
3 live flying insects at cook line and back door 1 live flying insect at service area. Live, small flying insects found.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 80 degrees rice scoop
Rodent activity present as evidenced by rodent droppings found. 2 Rodent droppings near dry storage area in dining room. 2 under white freezer dry storage area in dining room. 1 second level of dry storage soda 8 rodent droppings in cabinet near bathrooms
Rodent burrow or rodent nesting materials present. Inside cabinet near rest rooms
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line In small plastic bowls on top of sheep hand, sitting on top of the line in deli cooler. eye rounds (55F - Cold Holding); pork intestines (60F - Cold Holding) Employee removed sheet pan, put all items in reach in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No date mark throughout establishment.
Food-contact surface soiled with food debris grill at cook line heavily soiled
Handwash sink does not have running water or enough water pressure to properly wash hands. At three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Using rag to dry off at hand wash sink near two compartment sink area.
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 added 3 bunt burners in center of cook line kitchen area,
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. No date mark throughout establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark throughout establishment.
Two-compartment sink used for warewashing. Absurd two compartment sink thing used for wear washing, observed dish soap, scrubbers, and two buckets inside two compartment sink with soap and active dishes
All Walls soiled with accumulated grease, food debris, and/or dust. In kitchen
Equipment in poor repair. Small round, cutting board with large broken crack.
Faucet/handle missing at plumbing fixture.
Food stored in undrained ice. Bean sprouts at deli cook near three compartment sink.
Hole in wall floor neat small reach in cooler near two compartment sink using duct tape to fix.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer at cook line silver door
No conspicuously located ambient air temperature thermometer in holding unit. Deli cooler at three compartment sink area.
Screen in door torn/in poor repair - vermin present.
Water leaking from pipe and/or faucet/handle. Mop sink front counter
Wet wiping cloth not stored in sanitizing solution between uses. Top of reach in freezer in kitchen
Jun 5, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating and serving to the public. License expired 2-1-26. let owner know during walk through.
Food-contact surface soiled with food debris, mold-like substance or slime. Small round cutting board soiled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marked on any item throughout establishment
Bowl or other container with no handle used to dispense food.
Current Hotel and Restaurant license not displayed.
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. Coffee/teat cup with spoon inside on prep table near cook line during active cooking/ preparation
Ice buildup in reach-in freezer.
In-use wet wiping cloth/towel used under small round cutting board.
Insect control device installed over food preparation area. Bug zapper over top from ice machine right beside back door.
Interior of microwave has accumulation of food debris.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen on back door ripped multiple locations.
Jun 4, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 26 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 priority6 Intermediate11 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food prep employees changed gloves without a hand washing. Instructed
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. Service individual was putting bean sprout on top of soup before serving customers bowl, stop sale bowl of soup with shrimp
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spoon for sticky rice container water 85 degrees
Live, small flying insects found 3 live flying insects near front hand wash sink near dirty dishes. 1 live flying insects in kitchen 2 live flying insects near bug zapper front table. 1 live flying insects landing on bowl of peanut inside kitchen. 4 live flying insects flying around and landing on burner and raw meat during active prep of beef. 1 live flying insect landed on spoon hand and rim of Coffee/teat cup with spoon inside on prep table near cook line during active cooking/ preparation
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating and serving to the public. License expired 2-1-26. let owner know during walk through.
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on floor in dry storage in dinner room. 4 rodent droppings near deep freezers at dry storage area in dinning room. 10 rodent droppings inside closet behind gold curtain.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed service individual add bean sprouts with bare hands after before serving individual. Instructed establishment to discard bowl of soup.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler at cook line cooked shrimp (51F - Cold Holding); cooked strip steak (50F - Cold Holding); quail eggs (49F - Cold Holding); cooked noodles (59F - Cold Holding)
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. Sticky buns filled with pork on front counter individual wrapped. Put out at 10:00am no time mark
Food-contact surface soiled with food debris, mold-like substance or slime. Small round cutting board soiled
Handwash sink not accessible for employee use at all times. Small pot inside hand wash thing at cook line employee moved.
Handwash sink used for purposes other than handwashing. Establishment is wash sing dishes inside hand wash sink inside green and orange bowls foiled with soap and water
No handwash sink for employees near three compartment sink. Water turned off from hot and cold.
No paper towels or mechanical hand drying device provided at handwash sink. Cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marked on any item throughout establishment
Bowl or other container with no handle used to dispense food.
Current Hotel and Restaurant license not displayed.
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. Coffee/teat cup with spoon inside on prep table near cook line during active cooking/ preparation
Food stored in undrained ice. Cooked Shrimp and quail eggs inside plastic containers inside water
Ice buildup in reach-in freezer.
In-use wet wiping cloth/towel used under small round cutting board.
Insect control device installed over food preparation area. Bug zapper over top from ice machine right beside back door.
Interior of microwave has accumulation of food debris.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Screen on back door ripped multiple locations.
Stored food not covered. Bowl on cilantro and Pig intestines in large bowl using ice to cool beside water heater on shelf.
Time/temperature control for safety food thawed in an improper manner. Sandwich baggies filled with chicken inside pan of water on counter.
Mar 30, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
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. Cooked Tenderloin in reach in freezer no date mark with prep date made on 3-16
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all food items throughout establishment. Multiple containers of Rice and soup base throughout establishment
Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
Cell phone Employee personal items stored on top of small oven near cook line
Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer. Vissani reach in freezer
Interior of oven and microwave has accumulation of food debris.
Single-service articles improperly stored. On floor on dry storage near
Stored food not covered. Bags Sugar and rice under table top oven and microwave
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
Mar 30, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 20 violations recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
Live, small flying insects found 1 live flying insects landing on top of freezer middle of kitchen 3 flying insects landing on cutting board black on top of freezer middle of kitchen
Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
Rodent activity present as evidenced by rodent droppings found. 14 Rodent droppings in dry storage near can goods near spices and bag of onions.
Rodent burrow or rodent nesting materials present. Box of single service hole on bottom corner
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. Cooked Tenderloin in reach in freezer no date mark with prep date made on 3-16
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all food items throughout establishment. Multiple containers of Rice and soup base throughout establishment
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line
Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
Cell phone Employee personal items stored on top of small oven near cook line
Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer. Vissani reach in freezer
Interior of oven and microwave has accumulation of food debris.
Single-service articles improperly stored. On floor on dry storage near
Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
Stored food not covered. Bags Sugar and rice under table top oven and microwave
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
Mar 27, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 20 violations recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
Live, small flying insects found 1 live flying insects landing on top of freezer middle of kitchen 3 flying insects landing on cutting board black on top of freezer middle of kitchen
Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
Rodent activity present as evidenced by rodent droppings found. 14 Rodent droppings in dry storage near can goods near spices and bag of onions.
Rodent burrow or rodent nesting materials present. Box of single service hole on bottom corner
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. Cooked Tenderloin in reach in freezer no date mark with prep date made on 3-16
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all food items throughout establishment. Multiple containers of Rice and soup base throughout establishment
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line
Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
Cell phone Employee personal items stored on top of small oven near cook line
Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer. Vissani reach in freezer
Interior of oven and microwave has accumulation of food debris.
Single-service articles improperly stored. On floor on dry storage near
Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
Stored food not covered. Bags Sugar and rice under table top oven and microwave
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
Mar 25, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 20 violations recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
Live, small flying insects found 1 live flying insects landing on top of freezer middle of kitchen 3 flying insects landing on cutting board black on top of freezer middle of kitchen
Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
Rodent activity present as evidenced by rodent droppings found. 14 Rodent droppings in dry storage near can goods near spices and bag of onions.
Rodent burrow or rodent nesting materials present. Box of single service hole on bottom corner
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. Cooked Tenderloin in reach in freezer no date mark with prep date made on 3-16
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all food items throughout establishment. Multiple containers of Rice and soup base throughout establishment
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line
Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
Cell phone Employee personal items stored on top of small oven near cook line
Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer. Vissani reach in freezer
Interior of oven and microwave has accumulation of food debris.
Single-service articles improperly stored. On floor on dry storage near
Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
Stored food not covered. Bags Sugar and rice under table top oven and microwave
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
Mar 23, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook changed gloves no hand wash.
In-use utensil stored in water at or above 135 degrees Fahrenheit. 75 degrees sticky rice
Live, small flying insects found 1 live flying insects landing on top of freezer middle of kitchen 3 flying insects landing on cutting board black on top of freezer middle of kitchen
Operating with an expired Division of Hotels and Restaurants license. Exp 2-1-2026
Rodent activity present as evidenced by rodent droppings found. 14 Rodent droppings in dry storage near can goods near spices and bag of onions.
Rodent burrow or rodent nesting materials present. Box of single service hole on bottom corner
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. Cooked Tenderloin in reach in freezer no date mark with prep date made on 3-16
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on all food items throughout establishment. Multiple containers of Rice and soup base throughout establishment
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 73 degrees at hand wash sink near cook line
Bowl or other container with no handle used to dispense food. Inside bags of sugar and rice
Cell phone Employee personal items stored on top of small oven near cook line
Clean utensils or equipment stored in dirty drawer or rack. Above three compartment sink.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer. Vissani reach in freezer
Interior of oven and microwave has accumulation of food debris.
Single-service articles improperly stored. On floor on dry storage near
Standing water or very slow draining water in handwash sink right side of cook line and next to three compartment sink.
Stored food not covered. Bags Sugar and rice under table top oven and microwave
Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Live, small flying insects found 1 live flying insect near hand wash sink. 1 live flying insect near cook line. 2 live flying insects lading on prep table at cook line. 1 live flying insect nuts on front counter 1 live flying insect at service station.
Food-contact surface soiled with food debris, mold-like substance or slime. Top of cooler soiled used as prep table at cook
Accumulation of debris on drainboards or equivalent. Above three compartment sink.
Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
Floor soiled/has accumulation of debris.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth sanitizing solution stored on the floor.
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 8 high priority.
8 High priority5 Intermediate18 Basic
Show 31 findings ▾
Employee washed hands with no soap. Observed Employee washed rinse hands in three compartment sink did not use soap. Instructed to use hand wash sink and use soap during inspection.
Evidence of mop/cleaning wastewater dumped onto ground. Gray water on ground near back door
Live, small flying insects found 1 live flying insect near hand wash sink. 1 live flying insect near cook line. 2 live flying insects lading on prep table at cook line. 1 live flying insect nuts on front counter 1 live flying insect at service station.
Nonfood-grade bags used in direct contact with food.
Nonfood-grade containers used for food storage - direct contact with food. T9 go bags used for food storage throughout establishment
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef storage over rolls inside white reach in freezer Bag of Raw chicken storage over top puff pastry
Stop Sale issued due to food not being in a wholesome, sound condition. 1 Cup of nuts on front counter due to flying insect landed on them.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side reach in cooler cooked shrimp (45F - Cold Holding); blood sausage (45F - Cold Holding); pork stomach (45F - Cold Holding); quail egg (45F - Cold Holding); Bean sprouts 52 Degrees cold holding second reach in cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed came in from the outside Employee used three compartment sink to rinse hands. Instructed to use hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Top of cooler soiled used as prep table at cook
Handwash sink not accessible for employee use at all times. Bowl inside hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not on date mark on any items throughout establishment. Pho soups, cooked shrimp, sliced beef.
Accumulation of debris on drainboards or equivalent. Above three compartment sink.
All Buildup of food debris/soil residue on equipment door handles. Throughout
All throughout establishment Reach-in cooler interior/shelves have accumulation of soil residues.
Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items.
Floor soiled/has accumulation of debris.
Food stored in undrained ice. Shrimp in reach in cool storage in undrained ice
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Interior of small oven has accumulation of black substance/grease/food debris.
Outer openings not protected with self-closing doors. Screen door back of kitchen no self closing
Soiled dry wiping cloth in use.
Stored food not covered. Bag of sugar at cook line employee covered
Time/temperature control for safety food thawed in an improper manner. Pork in bucket of water on counter at back door
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. Observed a small grill in middle of kitchen during walk through.
Wall soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wiping cloth sanitizing solution stored on the floor.
Mar 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. During inspection observed in white reach in freezer raw beef stored inside to go bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cook line reach in cooler pork leg (49F - Cold Holding) Employee put all down below in bottom of reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Gray cutting board on deli cooler near three compartment sink soiled.
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 in reach freezer. Cooked cooled then frozen not tracked. Employee discarded.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark throughout establishment in all reach in coolers.
Assess of Employee personal food throughout establishment.
Buildup of food debris/soil residue on equipment handles. Counter ninja Microwave handle
Current Hotel and Restaurant license not displayed. 2025
Equipment in poor repair. Deli cooler at three compartment sink front doors will not close and is leaking.
Food stored in undrained ice. Bean sprouts in reach in cooler in standing water.
Interior of small oven at service station has accumulation of black substance/grease/food debris.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Fell down near three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout all reach in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. All deli coolers and stand alone coolers.
Single-service articles not stored inverted or protected from contamination. Top of deli cooler. Employee moved
Stored food not covered. White Stand alone reach in cooler left side. Beef not covered. Employee covered during inspection
Wall soiled with accumulated grease, food debris, and/or dust. Left side of cook line. Right side of cook line. Behind three compartment sink.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Food placed in soiled container/equipment. Reach in deli cooler, stand alone fridges and freezers heavily soiled with food debris.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer heavily soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front counter area leading to kitchen.
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. Multiple frozen containers of animal stock prepared on site stored in white stand alone freezer not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple pots of animal broth in multiple coolers throughout establishment not date marked.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter behind ice machine heavily discolored with iron-like color (reddish-brown and orange). Operator does not know when filter was changed.
Buildup of food debris/soil residue on equipment door handles. Equipment handles heavily soiled with food debris through establishment.
Equipment in poor repair. Reach in cooler door will not close across from three compartment sink.
Floor soiled/has accumulation of debris. Floor heavily soiled with grease and food debris through kitchen. Floor heavily soiled with grease build up behind/under equipment on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in server wait station heavily soiled with food debris.
Stored food not covered. Bowl of cooked beef, block of ham in reach in cooler on cook line. Pots of beef broth and fish paste soup uncovered in white freezer/fridge.
Jan 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority7 Intermediate6 Basic
Show 14 findings ▾
Food placed in soiled container/equipment. Reach in deli cooler, stand alone fridges and freezers heavily soiled with food debris.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer heavily soiled with food debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items on menu not identified contains raw or undercooked animal foods. #42 Pho Dac Biet (Rare Steak) #43 Pho Tai (Rare Steak)
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front counter area leading to kitchen.
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. Operator cannot provide proof of employee training certificate.
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. Multiple frozen containers of animal stock prepared on site stored in white stand alone freezer not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple pots of animal broth in multiple coolers throughout establishment not date marked.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter behind ice machine heavily discolored with iron-like color (reddish-brown and orange). Operator does not know when filter was changed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black mold like substance and lime scale.
Buildup of food debris/soil residue on equipment door handles. Equipment handles heavily soiled with food debris through establishment.
Equipment in poor repair. Reach in cooler door will not close across from three compartment sink.
Floor soiled/has accumulation of debris. Floor heavily soiled with grease and food debris through kitchen. Floor heavily soiled with grease build up behind/under equipment on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in server wait station heavily soiled with food debris.
Stored food not covered. Bowl of cooked beef, block of ham in reach in cooler on cook line. Pots of beef broth and fish paste soup uncovered in white freezer/fridge.
Dec 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority7 Intermediate8 Basic
Show 17 findings ▾
Food placed in soiled container/equipment. Reach in deli cooler, stand alone fridges and freezers heavily soiled with food debris.
Metal stem-type thermometer soiled. Observed probe thermometer heavily soiled when asked operator for establishment's thermometer to check pots of multiple animal broth cooling on prep table.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer heavily soiled with food debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items on menu not identified contains raw or undercooked animal foods. #42 Pho Dac Biet (Rare Steak) #43 Pho Tai (Rare Steak)
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front counter area leading to kitchen.
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. Operator cannot provide proof of employee training certificate.
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. Multiple frozen containers of animal stock prepared on site stored in white stand alone freezer not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple pots of animal broth in multiple coolers throughout establishment not date marked.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter behind ice machine heavily discolored with iron-like color (reddish-brown and orange). Operator does not know when filter was changed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black mold like substance and lime scale.
Buildup of food debris/soil residue on equipment door handles. Equipment handles heavily soiled with food debris through establishment.
Equipment in poor repair. Reach in cooler door will not close across from three compartment sink.
Floor soiled/has accumulation of debris. Floor heavily soiled with grease and food debris through kitchen. Floor heavily soiled with grease build up behind/under equipment on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in server wait station heavily soiled with food debris.
No mop sink or curbed cleaning facility provided at establishment. Mop sink unable to be used at this time due to water not draining.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Stored food not covered. Bowl of cooked beef, block of ham in reach in cooler on cook line. Pots of beef broth and fish paste soup uncovered in white freezer/fridge.
Dec 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority10 Intermediate9 Basic
Show 23 findings ▾
Dented/rusted cans present. See stop sale. Pot of spicy beef broth (59F - Cold Holding) inside stand alone freezer/fridge in front counter area. Operator stated it was cooked yesterday 12/15/2024. Item did not meet cooling perimeters.
Food placed in soiled container/equipment. Reach in deli cooler, stand alone fridges and freezers heavily soiled with food debris.
Metal stem-type thermometer soiled. Observed probe thermometer heavily soiled when asked operator for establishment's thermometer to check pots of multiple animal broth cooling on prep table.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items in multiple cooler through establishment: sprouts (47F - Cold Holding); cut cabbage (47F - Cold Holding); spicy beef broth (59F - Cold Holding); cooked beef (47F - Cold Holding); white rice (47F - Cold Holding); beef broth (47F - Cold Holding)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Big pots of broth cooling on prep tables in kitchen area. Discussed with operator and CFM approved cooling methods.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer heavily soiled with food debris.
Handwash sink not accessible for employee use at all times. Stainless steal table storing buss tub of dirty dishes stored in front of hand sink not allowing easy access.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items on menu not identified contains raw or undercooked animal foods. #42 Pho Dac Biet (Rare Steak) #43 Pho Tai (Rare Steak)
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in front counter area leading to kitchen.
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. Operator cannot provide proof of employee training certificate.
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. Multiple frozen containers of animal stock prepared on site stored in white stand alone freezer not date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple pots of animal broth in multiple coolers throughout establishment not date marked.
Spray bottle containing toxic substance not labeled. Stored on push cart in dining room/front counter area. CFM labeled as soap and water.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter behind ice machine heavily discolored with iron-like color (reddish-brown and orange). Operator does not know when filter was changed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior heavily soiled with black mold like substance and lime scale.
Buildup of food debris/soil residue on equipment door handles. Equipment handles heavily soiled with food debris through establishment.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda stored on prep table with pots of beef broth and rice noodles are cooling.
Equipment in poor repair. Reach in cooler door will not close across from three compartment sink.
Floor soiled/has accumulation of debris. Floor heavily soiled with grease and food debris through kitchen. Floor heavily soiled with grease build up behind/under equipment on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven in server wait station heavily soiled with food debris.
No mop sink or curbed cleaning facility provided at establishment. Mop sink unable to be used at this time due to water not draining.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Stored food not covered. Bowl of cooked beef, block of ham in reach in cooler on cook line. Pots of beef broth and fish paste soup uncovered in white freezer/fridge.
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near office door. 1 live fly landing on prep tables in kitchen area. 1 live fly landing on wet wiping towel next to cook line. 1 fly landing on in-use dishes on prep table in kitchen area. 2 live flies in kitchen area landing on walls. 6 live flies landing on reach in chest freezer and hand sink near kitchen entrance area.
Nonfood-grade bags used in direct contact with food. -Washed produced stored in grocery T-shirt bags. -Frozen raw meats stored in grocery T-Shirt bags inside reach in freezers. -Cooked noodles stored in grocery T-Shirt bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach -Sprouts (49F- Cold holding) @ 11:32am -Employee put ice on sprouts and stored inside reach in deli cooler. -Inspector re-temped item @ 1:24pm Sprouts (43F- Cold holding)
Food-contact surface soiled with food debris, mold-like substance or slime. -Food slicer near hand sink on cook line heavily soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple food items in reach in coolers and freezers not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior soiled with mold like substance.
Buildup of food debris/soil residue on equipment door handles. -Microwave handle heavily soiled with food debris and grease. -Reach in deli cooler across three compartment sink handles heavily soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents soiled with mold like substance and dust above clean dish rack.
Equipment in poor repair. -Reach in deli cooler across from 3cs doors will no close. -Hand sink across from three compartment sink being held up with bucket and brick.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -Hood filters heavily soiled with grease.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris. -Microwave on cook line heavily soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in deli cooler gaskets heavily soiled with mold like substance and food debris. -Gaskets heavily soiled with mold like substance and food debris on reach in deli cooler on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. -Stand alone coolers near mop sink soiled with food debris.
Stored food not covered. -Bag of dried mushrooms, sugar and rice under prep table in kitchen area not covered.
Wall soiled with accumulated grease, food debris, and/or dust. -Above hand sink on cook line. -Walls around slicers and reach in deli cooler.
Water leaking from pipe and/or faucet/handle. -Piping leaking under hand sink on cook line dripping into a bucket.
Wet wiping cloth not stored in sanitizing solution between uses. - Wet wiping cloths stored on prep tables and three compartment sink.
May 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near office door. 1 live fly landing on prep tables in kitchen area. 1 live fly landing on wet wiping towel next to cook line. 1 fly landing on in-use dishes on prep table in kitchen area. 2 live flies in kitchen area landing on walls. 6 live flies landing on reach in chest freezer and hand sink near kitchen entrance area.
Nonfood-grade bags used in direct contact with food. -Washed produced stored in grocery T-shirt bags. -Frozen raw meats stored in grocery T-Shirt bags inside reach in freezers. -Cooked noodles stored in grocery T-Shirt bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach -Sprouts (49F- Cold holding) @ 11:32am -Employee put ice on sprouts and stored inside reach in deli cooler. -Inspector re-temped item @ 1:24pm Sprouts (43F- Cold holding)
Food-contact surface soiled with food debris, mold-like substance or slime. -Food slicer near hand sink on cook line heavily soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple food items in reach in coolers and freezers not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior soiled with mold like substance.
Buildup of food debris/soil residue on equipment door handles. -Microwave handle heavily soiled with food debris and grease. -Reach in deli cooler across three compartment sink handles heavily soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents soiled with mold like substance and dust above clean dish rack.
Equipment in poor repair. -Reach in deli cooler across from 3cs doors will no close. -Hand sink across from three compartment sink being held up with bucket and brick.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -Hood filters heavily soiled with grease.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris. -Microwave on cook line heavily soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in deli cooler gaskets heavily soiled with mold like substance and food debris. -Gaskets heavily soiled with mold like substance and food debris on reach in deli cooler on cook line.
Objectionable odors in bathroom or other areas of the establishment. -Objectionable odor near three compartment sink a And reach in deli cooler area.
Reach-in cooler interior/shelves have accumulation of soil residues. -Stand alone coolers near mop sink soiled with food debris.
Stored food not covered. -Bag of dried mushrooms, sugar and rice under prep table in kitchen area not covered.
Wall soiled with accumulated grease, food debris, and/or dust. -Above hand sink on cook line. -Walls around slicers and reach in deli cooler.
Water leaking from pipe and/or faucet/handle. -Piping leaking under hand sink on cook line dripping into a bucket.
Wet mop not stored in a manner to allow the mop to dry. -Mop store in mop bucket outside.
Wet wiping cloth not stored in sanitizing solution between uses. - Wet wiping cloths stored on prep tables and three compartment sink.
May 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 6 high priority.
6 High priority8 Intermediate19 Basic
Show 33 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near office door. 1 live fly landing on prep tables in kitchen area. 1 live fly landing on wet wiping towel next to cook line. 1 fly landing on in-use dishes on prep table in kitchen area. 2 live flies in kitchen area landing on walls. 6 live flies landing on reach in chest freezer and hand sink near kitchen entrance area.
Non-food grade paper/paper towel used as liner for food container. -Paper towels used as liner on mint inside reach in cooler across three compartment sink.
Nonfood-grade bags used in direct contact with food. -Washed produced stored in grocery T-shirt bags. -Frozen raw meats stored in grocery T-Shirt bags inside reach in freezers. -Cooked noodles stored in grocery T-Shirt bags.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Per operator, items were cooked yesterday and pots of product was stored inside reach in cooler on cook line to be cooled down over night. -Beef stick for pho 160 oz (49F-Cold Holding) -Bun Spicy beef stock 96 oz (57F-Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach -Sprouts (49F- Cold holding) @ 11:32am -Employee put ice on sprouts and stored inside reach in deli cooler. -Inspector re-temped item @ 1:24pm Sprouts (43F- Cold holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine sanitizer bucket testing at 200+ PPM. Employee replenished sanitizer bucket to 50 PPM.
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. -Provide operator with paper copy of The Big 6 Food borne Illnesses form.
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. -Provided employee with printed copy response to a vomiting or diarrheal event form.
Food-contact surface soiled with food debris, mold-like substance or slime. -Food slicer near hand sink on cook line heavily soiled with food debris.
Handwash sink not accessible for employee use at all times. -During inspection employee stored bin storing chemical spray bottle inside hand sink next to three compartment sink. Inspector removed bin out of sink and educated employee on hand sinks only being used for hand washing purposes only. -Establishment had water off at hand sink on cook line and hand sink near kitchen entrance making it not accessible for employee to wash their hands at these hand sinks. Per operator, cleaning was being done and faucet handle came off the hand sink. Operator turn on water at both hand sinks during inspection.
Handwash sink used for purposes other than handwashing. -Inspector observed food debris inside hand sink near cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit observed at the time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. -At hand sink next to three compartment sink. -At hand sink next to cook line. -At hand sink near kitchen entrance.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple food items in reach in coolers and freezers not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior soiled with mold like substance.
Bowl or other container with no handle used to dispense food. -Bowls being used to scoop sugar and rice. Removed bowls out of bags of product under prep table in kitchen area and educated operator and employee on using a container/scoop with a handle to scoop product.
Buildup of food debris/soil residue on equipment door handles. -Microwave handle heavily soiled with food debris and grease. -Reach in deli cooler across three compartment sink handles heavily soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vents soiled with mold like substance and dust above clean dish rack.
Current Hotel and Restaurant license not displayed. -License currently displayed #6216983 expired on 2/1/2014. -Employee provided email verification of current license.
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. -Employee drinking from unenclosed cup in kitchen prep area.
Employee personal food not properly identified and segregated from food to be served to the public. -Employee food not segregated from food to be served to the public in multiple coolers and freezers through the establishment.
Equipment in poor repair. -Reach in deli cooler across from 3cs doors will no close. -Hand sink across from three compartment sink being held up with bucket and brick.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -Hood filters heavily soiled with grease.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven interior soiled with food debris. -Microwave on cook line heavily soiled with food debris.
No Heimlich maneuver/choking sign posted. -Provided operator printed copy of Heimlich maneuver/choking sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in deli cooler gaskets heavily soiled with mold like substance and food debris. -Gaskets heavily soiled with mold like substance and food debris on reach in deli cooler on cook line.
Objectionable odors in bathroom or other areas of the establishment. -Objectionable odor near three compartment sink a And reach in deli cooler area.
Reach-in cooler interior/shelves have accumulation of soil residues. -Stand alone coolers near mop sink soiled with food debris.
Stored food not covered. -Bag of dried mushrooms, sugar and rice under prep table in kitchen area not covered.
Wall soiled with accumulated grease, food debris, and/or dust. -Above hand sink on cook line. -Walls around slicers and reach in deli cooler.
Water leaking from pipe and/or faucet/handle. -Piping leaking under hand sink on cook line dripping into a bucket.
Wet mop not stored in a manner to allow the mop to dry. -Mop store in mop bucket outside.
Wet wiping cloth not stored in sanitizing solution between uses. - Wet wiping cloths stored on prep tables and three compartment sink.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
Dented/rusted cans present. See stop sale. Bottom shelf of counter in kitchen. a. Three #10 cans of Condensed milk.
Nonfood-grade bags used in direct contact with food. Thank you bags used to store in food in upright refrigerator and freezer in prep area.
Shell eggs are not clean. See stop sale. Raw shell eggs are n reach-in cooler on cooks line have black substance on shells. Operator discarded eggs. Stop sale not warranted.
Handwash sink next to reach-in freezer has drinking glasses stored in bowl. Operator removed drinking glasses.
No paper towels or mechanical hand drying device provided at handwash sink in next to reach-in freezer. Operator provided paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Upright refrigerator; a. Container of cooked pork b. Container of cooked beef C. Container of cooked pasta Operator date-marked operator. Will email DBPR Form 5030-049. Date Marking.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Glass bowl without handle stored in a bag of rice on bottom shelf of table in kitchen.
Damaged/spoiled/recalled food not properly segregated. Bottom shelf of counter in kitchen. a. Three #10 cans of Condensed milk.
Equipment in poor repair. Hand wash sink next to three-compartment sink is detached from wall, being held in place by a 5 gallon bucket. Hand wash sink is operational.
Floor soiled/has accumulation of debris.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven used more than 24 hours ago soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled with mold-like substances. Handles on hand wash sink on cooks line soiled with black residue.
Reach-in coolers on cooks line, and prep area interior/shelves have accumulation of soil residues and mold-like substances.
Reuse of single-service or single-use articles. Food stored in single-use containers in upright refrigerator.
Standing water or very slow draining water in handwash sink next reach-in freezer.
Stored food not covered. Multiple containers of food in upright freezer not covered. 50lb bag of opened rice not covered.
Wall soiled with accumulated grease, food debris, and/or dust.
Water leaking from pipe and/or faucet/handle. Water leaking from pipe at hand wash sink on cooks line.
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.