PAGODA REST AT BAYMEADOWS
8617 BAYMEADOWS RD, Jacksonville FL 32256 · (904)731-0880
Last inspected Apr 3, 2024 · 10 visits since July 2023
JAN 24
MAR 24
Stop Sale issued due to food not being in a wholesome, sound condition. Observed dead roach in pan of bean sprouts in reach in cooler at makeline. Observed employee switch tasks from cleaning sewage water from floor, then handle chicken with gloved hands without hand wash.
★ 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--2016039435 | Aug 11, 2016 | Nov 8, 2016 | $200 |
Inspection history
10 visits, newest first
Apr 3, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 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. No solution coming out of tubing while primed. Person in charge states has new tubing ordered.
Nonfood-grade bags used in direct contact with food. Observed proteins in direct contact with to go bags in walk in freezer.
Dead roaches on premises. Observed one dead roach in container of bean sprouts in reach in cooler. Observed one dead roach in bottom of reach in cooler. Observed one dead roach under hand wash sink in bar area. Person in charge discarded.
Apr 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of manager certification during inspection.
Mar 29, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 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. No solution coming out of tubing while primed. Person in charge states has new tubing ordered.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee switch tasks from cleaning sewage water from floor, then handle chicken with gloved hands without hand wash.
Nonfood-grade bags used in direct contact with food. Observed proteins in direct contact with to go bags in walk in freezer.
Raw sewage on ground of establishment. Upon entering kitchen, observed sewage on ground of kitchen coming up through floor drains while employees are prepping food. Plumber on site upon arrival. Able to clear blockage during inspection. Employees removed wastewater and sanitized floors during inspection.
Roach activity present as evidenced by live roaches found. Observed one live roach in reach in cooler gasket in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in bar reach in cooler at 47F. Person in charge states had out for 30 minutes. Cut cabbage in pan in reach in cooler at 50F. Person in charge states brought from walk in cooler less than 4 hours ago. Person in charge discarded.
Establishment advertised crab on menu/menu board but served imitation crab. When asked to show a menu, employee brought menu from set table in dining area. Menu has "Crab Rangoon". Person in charge states no real crab in product, only imitation crab.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 4+ employees on site.
Dead roaches on premises. Observed one dead roach in container of bean sprouts in reach in cooler. Observed one dead roach in bottom of reach in cooler. Observed one dead roach under hand wash sink in bar area. Person in charge discarded.
Mar 27, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 10 high priority.
10 High priority6 Intermediate8 Basic
Show 25 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. No solution coming out of tubing while primed. Person in charge states has new tubing ordered.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee switch tasks from cleaning sewage water from floor, then handle chicken with gloved hands without hand wash.
Food with mold-like growth. See stop sale. Observed bean sprouts and cut cabbage with mold like substance in walk in cooler.
Nonfood-grade bags used in direct contact with food. Observed proteins in direct contact with to go bags in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored on container of cooked ribs.
Raw sewage on ground of establishment. Upon entering kitchen, observed sewage on ground of kitchen coming up through floor drains while employees are prepping food. Plumber on site upon arrival. Able to clear blockage during inspection. Employees removed wastewater and sanitized floors during inspection.
Roach activity present as evidenced by live roaches found. Observed one live roach in reach in cooler gasket in kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed dead roach in pan of bean sprouts in reach in cooler at makeline. Observed employee switch tasks from cleaning sewage water from floor, then handle chicken with gloved hands without hand wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in bar reach in cooler at 47F. Person in charge states had out for 30 minutes. Cut cabbage in pan in reach in cooler at 50F. Person in charge states brought from walk in cooler less than 4 hours ago. Person in charge discarded.
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. Appetizers such as spring rolls, shumai, potstickers held on time with no time mark.
Establishment advertised crab on menu/menu board but served imitation crab. When asked to show a menu, employee brought menu from set table in dining area. Menu has "Crab Rangoon". Person in charge states no real crab in product, only imitation crab.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of CFM for establishment. On open warning due 3.31.24.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM present with 4+ employees on site.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at bar hand wash sink. Person in charge provided.
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. No proof of food handler training during inspection. On open warning due 3.31.24.
Spray bottle containing toxic substance not labeled. Spray bottles with yellow chemical unlabeled at dishpit area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance buildup on ceiling of unit.
Cutting board has cut marks and is no longer cleanable. Wooden cutting board at triple sink grooved to the point where it is no longer cleanable.
Dead roaches on premises. Observed one dead roach in container of bean sprouts in reach in cooler. Observed one dead roach in bottom of reach in cooler. Observed one dead roach under hand wash sink in bar area. Person in charge discarded.
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 employee drinks and food on prep table in kitchen.
Food stored on floor. Food stored on floor in walk in freezer. Also, multiple items stored uncovered.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance buildup on exterior container of duck sauce in walk in cooler.
Standing water in bottom of reach-in-cooler. Observed large amount of standing water in reach in cooler. Person in charge began cleaning.
Time/temperature control for safety food thawed in an improper manner. Observed cases of chicken thawing at room temperature in sink. Shrimp thawing in standing water at sink. Person in charge moved to walk in.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed two griddles in kitchen on table top with no hood.
Feb 28, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of manager certification during inspection.
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. Person in charge unable to provide proof of training for any employee. Several employees on duty working longer than 60 days.
Feb 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 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. Observed dishmachine testing at 0ppm. Household bleach with no kitchen sanitizing directions directly hooked up to dishmachine. Person in charge will set up triple sink to sanitize until unit can be repaired.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of manager certification during inspection.
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. Person in charge unable to provide proof of training for any employee. Several employees on duty working longer than 60 days.
Feb 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 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. Observed dishmachine testing at 0ppm. Household bleach with no kitchen sanitizing directions directly hooked up to dishmachine. Person in charge will set up triple sink to sanitize until unit can be repaired.
Establishment advertised crab on menu/menu board but served imitation crab. Menu has "Crab Rangoon" when asked about what is served, person in charge states they only use imitation crab.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of manager certification during inspection.
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. Person in charge unable to provide proof of training for any employee. Several employees on duty working longer than 60 days.
Jan 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 4 high priority.
4 High priority11 Intermediate12 Basic
Show 28 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. Observed dishmachine testing at 0ppm. Household bleach with no kitchen sanitizing directions directly hooked up to dishmachine. Person in charge will set up triple sink to sanitize until unit can be repaired.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server wearing band holding watch that wraps around thumb wash hands without removing wrap, then handle plated food.
Nonfood-grade bags used in direct contact with food. Observed to go bags in direct contact with meat in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop across from coookline ham, tofu, spam, butter at 45-47F. Ambient of bottom of unit at 42F during inspection.
Establishment advertised crab on menu/menu board but served imitation crab. Menu has "Crab Rangoon" when asked about what is served, person in charge states they only use imitation crab.
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. No written plan for biohazard cleanup available during inspection.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide proof of manager certification during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine dishmachine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4+ employees on duty with no CFM present.
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. Person in charge unable to provide proof of training for any employee. Several employees on duty working longer than 60 days.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof some employees informed of reporting duties.
No soap provided at handwash sink. Missing soap and paper towels from hand wash sink at bar.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing chicken, holding over 48 hours. No approved Haacp.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items made Sunday per person in charge in walk in cooler with no date mark.
Spray bottle containing toxic substance not labeled. Observed multiple spray bottles containing various chemicals unlabeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy mold like substance buildup on ceiling of ice machine. Observed mold like substance hanging down from ceiling.
Accumulation of lime scale on the inside of the dishmachine. Lime buildup observed inside dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom off of kitchen missing self closer and covered receptacle.
Employee personal food not properly identified and segregated from food to be served to the public. Observed multiple personal items stored above/ alongside food to be served to customers in walk in cooler/ freezer. One employee food item had visible mold like substance growth.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes stored with food items on shelf in dry storage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed server and bar manager wearing large watches, one with band around thumb.
Floor soiled/has accumulation of debris. Floors near fryers with debris buildup. Paint peeling on ceiling in kitchen. Hole in the wall by storage by employee restroom.
Food stored on floor. Tub of chicken stored on floor in walk in cooler. Multiple cases of food stored on floor in walk in freezer. Buckets of sauce, vinegar stored on floor in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance growth on exterior of open duck sauce container in walk in cooler.
Reuse of single-service or single-use articles. Establishment is reusing spam cans for multiple guests to serve fried rice in. Person in charge states cans are boiled, but no way to clean under label.
Stored food not covered. Several food items in walk in stored uncovered.
Time/temperature control for safety food thawed in an improper manner. Chicken and shrimp observed thawing at room temperature at triple sink.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher by back door in red zone.
Jul 13, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (51-57F - Cooling), stored in bus tub with lid and evidence of condensation under lid, and had been in walk in cooler since yesterday after prep and with no additional prep being done with rice today as per employee. Stop sale issued
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line hand wash sink next to walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. In back dry storage area ceiling tiles with water damage Ceiling tiles next to dry storage near restroom in kitchen area is missing
Equipment in poor repair. Walk in cooler door not closing properly
Floors not maintained smooth and durable. In walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
Jul 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority7 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (51-57F - Cooling), stored in bus tub with lid and evidence of condensation under lid, and had been in walk in cooler since yesterday after prep and with no additional prep being done with rice today as per employee. Stop sale issued
Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked dumplings (61F - Cold Holding); cooked chicken (73F - Cold Holding); egg rolls (62F - Cold Holding); cooked duck (64F - Cold Holding), all items on prep area and cook line prep area and place there from walk in cooler around 4pm as per manager. Reviewed with manager on having items to be place on Time/Temperature Control for Safety (Potentially Hazardous) Foods but manager decided to leave as temperature and will put in cooler instead. cooked chicken (59F - Cold Holding), stored in pan sitting inside first flip top make table above other pans, place there approximately 1 hour ago as per employee from walk in cooler. Employee will place inside reach in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. White rice (51-57F - Cooling), stored in bus tub with lid and evidence of condensation under lid, and had been in walk in cooler since yesterday after prep and with no additional prep being done with rice today as per employee. Stop sale issued
Handwash sink used for purposes other than handwashing. Cups stored in hand wash sink in bar area
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Operator unable to provide proof of manager certification
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink next to walk in cooler At employees restroom in kitchen area
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 is unable to provide any proof of food handler training
No soap provided at handwash sink. At cook line hand wash sink next to walk in cooler
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line hand wash sink next to walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. In back dry storage area ceiling tiles with water damage Ceiling tiles next to dry storage near restroom in kitchen area is missing
Equipment in poor repair. Walk in cooler door not closing properly
Floors not maintained smooth and durable. In walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust
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.