PHO LOVERS
5864 PARK BLVD, Pinellas Park FL 33781 · 727-498-6677
Last inspected Aug 21, 2026 · 14 visits since November 2023
FEB 25
MAR 25
SEP 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Barehand contact while cutting onions.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025089538 | Nov 24, 2025 | May 4, 2026 | $400 |
| 3--2024032041 | Mar 11, 2024 | Jul 18, 2024 | $300 |
| 3--2023069015 | Nov 6, 2023 | Jan 16, 2024 | $400 |
Inspection history
14 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside near walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout establishment
Wall soiled with accumulated grease, food debris, and/or dust. Door leading to walk in cooler.
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority5 Intermediate12 Basic
Show 24 findings ▾
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. Observed prep line put washed vegetables for side of pho soup touching vegetables with bare hands on plate for service to customers during inspection. Establishment discarded plate of food.
Food in a hermetically sealed container received from an unapproved source. See stop sale.
Food with mold-like growth. See stop sale. Moldy mango inside glass door reach in coolant teach area.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw sausage in bagged in plastic over ready to eat lemonade grass
Stop Sale issued due to food not being in a wholesome, sound condition. Observed reduced oxygen packaging of cooked sausage inside two door reach in freezer stop sale During inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf near cook line noodles (47F - Cold Holding); large noodles in individual bags (57F - Cold Holding) Employee put into cold holding unit during inspection Prep area bean sprouts (74F - Cold Holding); noodles in pan with water (76F - Cold Holding) Walk in cooler outside red soup base (46F - Cold Holding); soup base chicken (47F - Cold Holding) Establishment moved all items to reach in freezer
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside near walk in cooler
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Observed reduced oxygen packaging of cooked sausage inside two door reach in freezer stop sale due inspection. Employee put label on package during inspection.
Handwash sink not accessible for employee use at all times. Strainer inside hand wash at Cook line employee moved Bleach spray bottle and pice of wood near dishwasher
No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced at cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup base inside walk in cooler no date. Employee dated during inspection.
Spray bottle containing toxic substance not labeled. Bleach inside back hand wash sink.
Buildup of food debris/soil residue on equipment door handles. Microwave at cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Establishment had a drink on prep near small to go cups employee moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Throughout establishment
Food stored in undrained ice. Bean sprouts in large bowl of water inside prep sink.
Interior of oven has accumulation of black substance/grease/food debris.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sticky rice and corn inside small reach in cooler for grab and go no information on packaging.
Single-service articles not stored inverted or protected from contamination. To go under microwave
Stored food not covered. Two Soup inside reach in cooler two door near dishwasher. Walk in cooler red soup base (46F - Cold Holding); soup base chicken (47F - Cold Holding) Employee covered Simple syrup at prep area not covered
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packaging of cooked sausage inside two door reach in freezer stop sale due inspection. No label of what and when was made.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed reduced oxygen packaging of cooked sausage inside two door reach in freezer stop sale due inspection. Made two days ago.
Time/temperature control for safety food thawed in an improper manner. Bag of commercially processed meatballs on black shelf near Cook line employee put into reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Door leading to walk in cooler.
Dec 3, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near walk in cooler deli stored
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled cooler with bean sprouts.
Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink
Nov 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 6 high priority.
6 High priority4 Intermediate11 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef walking in and out of kitchen changed gloves but no hand wash.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. King fish inside reach in freezer near deli cooler stored- not frozen entire time throughout process. 3 lbs
Presence of insects 50 pile of sugar ant on back table near back door. One line of ants 30 near back door.
Stop Sale issued due to food not being in a wholesome, sound condition. 3 lbs ROP fish inside reach in freezer, ROP soup beef strew 4 lbs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler at cook line sliced beef (56F - Cold Holding); brisket (51F - Cold Holding); Moved to freezer
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Near walk in cooler deli stored
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Beef stew inside reach in freezer made three weeks ago
No paper towels or mechanical hand drying device provided at handwash sink. Service station
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not one date mark throughout establishment.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Raw Rib eye in ROP - inside reach in freezer near cook line - no labels. Owner put label on during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Orange soda beverage in glass reach in cooler. Employee moved
Food stored in undrained ice. Bean sprouts in deli cooler inside water
Food stored on floor. Large pot of pho chicken stock on floor near cook line. Employee moved
Ice scoop handle in contact with ice. In front
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled cooler with bean sprouts.
Plumbing system in disrepair. Hand wash sink. very slow draining water in handwash sink near three compartment sink.
Stored food not covered. Raw beef uncovered reach in cooler near dishwasher. Reach in cooler. Employee coved
Wall soiled with accumulated grease, food debris, and/or dust. Behind three compartment sink
very slow draining water in handwash sink near three compartment sink.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Employee washed hands with no soap. Observed cook touch raw pork with gloved hands then washed hands with only water no soap. Instructed to wash hands with soup.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over ready to eat rotisserie chicken right side three door reach in freezer. Employee moved
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over top of bowl of cooked pork shoulder reach in cooler near dishwasher. Employee moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line. chicken stock (62F - Cold Holding); garlic in oil (72F - Cold Holding) Put into reach in freezer New temp chicken stock 32F - Cold Holding); garlic in oil (35F - Cold Holding)
Food-contact surface soiled with food debris Cutting board prep area.
No soap provided at handwash sink at cook line. Replaced during inspection
Equipment and utensils not properly air-dried - wet nesting. Cups at service station. Employee brought to back
Equipment in poor repair. Door handle of three door reach in freezer contaminated ice
Food stored in undrained ice. Bean sprouts stored in water in reach in cooler prep area. Employee removed water
Ice scoop handle in contact with ice. Front service station red ice bucket
In-use tongs stored on equipment door handle between uses. Employee moved
Nonfood-contact surface soiled with food debris gaskets at cook line no bead
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda bottle over top no coved container of tea to be sold to customers glass cooler at service station Employee moved
Standing water in bottom of both reach-in-cooler. Employee cleaned
Stored food not covered. Chicken breast inside three door reach in freezer uncovered during inspection covered
Wall soiled with accumulated grease, food debris, and/or dust. Wall top of three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards at cook line.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine was 200 ppm now 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer brackets used for chicken wings. Employee cleaned
Handwash sink not accessible for employee use at all times. Cups inside service sink. Employee moved
Handwash sink used for purposes other than handwashing. Cups being washed inside frint service station hand wash sink. Employee moved
No paper towels or mechanical hand drying device provided at handwash sink. Next to grill and service area
Employee personal food not properly identified and segregated from food to be served to the public. Chi
Employee personal items near fish tank excessive amount.
Food stored on floor. During inspection observed large pan of pho base was on the floor right in front of stove. Manager moved
Ice scoop handle in contact with ice.
Interior of microwave has accumulation of black substance. Employee cleaned
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Soy milk in fridge to go front counter. Employee labeled during inspection. Educated
Nonfood-contact surface soiled with grease, food debris outside of the fryers.
Standing water in bottom of reach-in-cooler. Reach in cooler next to three compartment sink standing water. Employee cleaned
Stored food not covered. Rice on dry storage. Employee moved
Time/temperature control for safety food thawed in an improper manner. During inspection observed pork chops on try inside bowl in water in three compartment sink. Employee turned water on.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Pot on stove top burners on cook line: chicken broth @ 10:51am (108 F - Hot Holding); pork and crab broth (94F - Hot Holding); lemon grass beef broth @ 10:53am (108F - Hot Holding) Employee took corrective action by turning on stove burners to reheat pots of food items to 165F and above. Re-temped items: chicken broth @ 11:05 am (185 F - Reheating ); pork and crab broth @ 11:06 am (202F - Reheating); lemon grass beef broth @ 11:07am (177F - Reheating )
Operating with an expired Division of Hotels and Restaurants license. License expired on 2/1/2025. Discussed with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Bus tub of uncovered raw pork stored in double door reach stored above containers of sliced beef. Operator moved item.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw beef in commercial package stored on top of frozen raw chicken taken out of its commercial package inside two door freezer on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Containers of food items inside reach in deli cooler. cooked noodles @ 10:57am (53F - Cold Holding); cooked noodles @ 10:58am (47F - Cold Holding); cooked noodles @ 10:59 (47F - Cold Holding) Operator stated noodles were left out during rush. Food item stored inside reach in deli cooler in prep area: Bean sprouts @ 11:16 am (50F - Cold Holding) All food items were iced and place inside reach in freezer to bring down the temperatures as corrective action. Re-temped food items 11:37am: cooked noodles (43F - Cold Holding); cooked noodles (43F - Cold Holding); cooked noodles (43F - Cold Holding); Bean sprouts (43F - Cold Holding)
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Events form.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards of reach in deli cooler stained.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line. Operator placed roll of paper towels at hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers and pots of different types of broths not date marked inside walk in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed small amount of build up inside interior of ice machine.
Food stored on floor. Pot of lemon grass beef broth stored on floor inside walk in cooler. Operator removed item off floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave heavily soiled with food debris.
No handwashing sign provided at a hand sink used by food employees. At hand sink across from three compartment sink. Emailed operator DBPR hand wash sign.
Stored food not covered. Bus tub of raw pork stored in double door reach in cooler not covered.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cooked fish balls inside reach in deli cooler. Operator moved RTE cooked fish balls above raw beef.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw pork inside reach in deli cooler. Operator moved the raw pork above the raw chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach in deli coolers.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Rare Beef, meatballs soup and Pho filet mignon-pho tai soup not identified on the menu as raw. Discussed with operator.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser batteries dead. Operator stocked paper towel roll at hand sink on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Buckets of chicken and beef stock prepared yesterday not date marked inside walk in cooler. Multiple food items in reach in deli cooler on cook line not date marked.
Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the kitchen soiled with food debris.
Cardboard used to line nonfood-contact shelves. Beneath grill table on cook line. Operator removed cardboard.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water stored on shelf above reach in deli cooler. Operator discarded item.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in deli cooler gaskets heavily soiled with black mold like substance.
Wall soiled with accumulated grease, food debris, and/or dust. Wall above three compartment sink soiled with black mold like substance.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Stored on floor near dish rack storing clean containers across from dish machine.
Mar 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Faucet/handle missing at plumbing fixture. Hot water handle at hand sink near three compartment sink and dish machine area is not dispensing water when turned. Operator explained that he turned off hot water at sink because valve is leaking.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line soiled with mold like substance and food debris.
Water leaking from pipe and/or faucet/handle. Leaking faucet at hand sink near cook line. Operator explained that when the cold water handle is turned the faucet leaks.
Jan 24, 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 Intermediate5 Basic
Show 7 findings ▾
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 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.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on clean dish rack near dish machine.
Faucet/handle missing at plumbing fixture. Hot water handle at hand sink near three compartment sink and dish machine area is not dispensing water when turned. Operator explained that he turned off hot water at sink because valve is leaking.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line soiled with mold like substance and food debris.
Water leaking from pipe and/or faucet/handle. Leaking faucet at hand sink near cook line. Operator explained that when the cold water handle is turned the faucet leaks.
Jan 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority8 Intermediate9 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 10 PPM.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee eating and began working with clean dishes without washing hands first.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washing hands while wearing one glove on one hand. Educated employee on proper hand washing procedures.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink near cooks line. Employee moved utensil.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near three compartment sink and dish machine.
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser unable to dispense paper towels at hand sink near cook line. Operator stated batteries need to be changed.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory not posted sign. Operator posted sign.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking through kitchen and walk in cooler.
Employee eating in a food preparation or other restricted area. Dish washer eating in back area near dish machine and three compartment sink while handling clean dishes and the dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above reach in cooler on cook line. Employee moved phone.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on clean dish rack near dish machine.
Faucet/handle missing at plumbing fixture. Hot water handle at hand sink near three compartment sink and dish machine area is not dispensing water when turned. Operator explained that he turned off hot water at sink because valve is leaking.
Food stored on floor. Oil stored on floor near cook line. Operator moved off floor.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line soiled with mold like substance and food debris.
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. Leaking faucet at hand sink near cook line. Operator explained that when the cold water handle is turned the faucet leaks.
Nov 8, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
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. Barehand contact while cutting onions.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Employee washed hands in a sink other than an approved handwash sink. Employee washing their hands in three compartment sink near dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Gaskets throughout kitchen soiled.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not date marking throughout kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior in back area of restaurant has accumulation of mold like substance.
Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the kitchen soiled. All 3 hand wash sinks soiled. Inside reach in freezer soiled. Exterior food storage containers soiled. Hood system soiled with grease.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler fridge near three compartment sink and oven grooved and no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Cook, dishwasher, and server who prepares food.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around dish area.
Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line leaking at faucets. Hand wash sink in dish room leaking on the floor.
Nov 7, 2023■ 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. 30 violations recorded, 5 high priority.
5 High priority11 Intermediate14 Basic
Show 30 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish Machine 0 PPM chlorine.
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. Barehand contact while cutting onions.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher was not sanitizing dishes after washing. Step up three compartment sink.
Pesticide/insecticide labeled for household use only present in establishment. Sticky fly trap hanging over prep sink. Employee removed.
Rodent activity present as evidenced by rodent droppings found. Approximately: 100 In and around the hot water heater. 30 under wok station kitchen cook line. 100 under oven and behind 2 door freezer. 30 under dry storage behind reach in coolers on cook line. 20 under reach in coolers on kitchen cook line. 30 under reach in fridge on cook line bear microwaves. 75 along the back wall of dish machine area. 40 around ice machine around back door. 1 on wood behind reach in cooler on cook line. 5 in cabinet under hand wash sink in front server area.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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.
Employee washed hands in a sink other than an approved handwash sink. Employee washing their hands in three compartment sink near dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Gaskets throughout kitchen soiled.
Handwash sink does not have enough water pressure to properly wash hands. No cold water.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Walk in cooler not maintaining 41 F and below.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory. Emailed one to the operator to print out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not date marking throughout kitchen.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach under wok station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior in back area of restaurant has accumulation of mold like substance.
Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the kitchen soiled. All 3 hand wash sinks soiled. Inside reach in freezer soiled. Exterior food storage containers soiled. Hood system soiled with grease.
Ceiling tile missing. Filter for air handle missing allowing access for vermin.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles around hot water heater.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes on storage racks near dish machine not being stored inverted.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler fridge near three compartment sink and oven grooved and no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Cook, dishwasher, and server who prepares food.
Equipment and utensils not properly air-dried - wet nesting. Dishes wet nesting on racks near dish machine.
Exterior door has a gap at the threshold that opens to the outside. Back door by walk in cooler.
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around dish area.
Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line leaking at faucets. Hand wash sink in dish room leaking on the floor.
Working containers of food removed from original container not identified by common name. Multiple containers with food removed from original package not labeled throughout the kitchen.
Worn, torn and/or soiled floors/carpeting. Build up grease and food under and behind cooking equipment on kitchen cook line.
Nov 6, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 53 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 priority18 Intermediate26 Basic
Show 53 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef and chicken stock in 5 gallon buckets inside walk in cooler 51 F and 58 F.
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 0 PPM chlorine.
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. Barehand contact while cutting onions.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher was not sanitizing dishes after washing. Step up three compartment sink.
Pesticide/insecticide labeled for household use only present in establishment. Sticky fly trap hanging over prep sink. Employee removed.
Raw animal food stored over or with unwashed produce. Raw beef marinade over ginger in walk in cooler. Employee moved ginger to another designated area.
Rodent activity present as evidenced by rodent droppings found. Approximately: 100 In and around the hot water heater. 30 under wok station kitchen cook line. 100 under oven and behind 2 door freezer. 30 under dry storage behind reach in coolers on cook line. 20 under reach in coolers on kitchen cook line. 30 under reach in fridge on cook line bear microwaves. 75 along the back wall of dish machine area. 40 around ice machine around back door. 1 on wood behind reach in cooler on cook line. 5 in cabinet under hand wash sink in front server area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 5 gallon tubs of beef stock. 3 5 gallon tubs of chicken stock.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walkin cooler: beef (47F - Cold Holding); chicken (47F - Cold Holding); tomato sauce (47F - Cold Holding)
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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.
Employee washed hands in a sink other than an approved handwash sink. Employee washing their hands in three compartment sink near dish machine.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Gaskets throughout kitchen soiled.
Handwash sink does not have enough water pressure to properly wash hands. No cold water.
Handwash sink not accessible for employee use at all times. Hand sink near prep table by dish washing machine blocked and inaccessible.
Handwash sink used for purposes other than handwashing. Hand sink near cook line being used for other purposes. Employee moved spoon out out of sink.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Walk in cooler not maintaining 41 F and below.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at all 3 hand wash sinks. Employee filled paper towels at sink on cook line.
No probe thermometer provided to measure temperature of food products.
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 soap provided at handwash sink. No soap at cook line hand sink and dishwasher hands sink. Employee put soap at hand sink on cook line.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory. Emailed one to the operator to print out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Not date marking throughout kitchen.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach under wok station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior in back area of restaurant has accumulation of mold like substance.
Bowl or other container with no handle used to dispense food. Scoop with out handle being used to scoop with substance.
Buildup of food debris/soil residue on equipment door handles. Equipment handles throughout the kitchen soiled. All 3 hand wash sinks soiled. Inside reach in freezer soiled. Exterior food storage containers soiled. Hood system soiled with grease.
Ceiling tile missing. Filter for air handle missing allowing access for vermin.
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tiles around hot water heater.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes on storage racks near dish machine not being stored inverted.
Cleaned and sanitized equipment or utensils not properly stored. Pot lids stored on the floor.
Cloth used as a food-contact surface. Cloth stored on top of prepared food in reach in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in cooler fridge near three compartment sink and oven grooved and no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink being stored above reach in cooler on kitchen line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler on the cooked line.
Employee with no hair restraint while engaging in food preparation. Cook, dishwasher, and server who prepares food.
Equipment and utensils not properly air-dried - wet nesting. Dishes wet nesting on racks near dish machine.
Exterior door has a gap at the threshold that opens to the outside. Back door by walk in cooler.
Food stored on floor. Oil being stored on the floor near kitchen cook line. Buckets of beef and chicken stock being stored on the floor in walk in cooler. Walk stored by hot water heater. Noodles on cook line. Bin or dry rice by unused oven.
In-use tongs stored on equipment door handle between uses. Tongs being stored on handle of deep fryer on kitchen cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching white powdered substance in container. Employee moved scoop.
No handwashing sign provided at a hand sink used by food employees.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Shrimp in three compartment sink sitting in water.
Unwashed fruits/vegetables stored with ready-to-eat food. Employee cutting green onions without washing.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled around dish area.
Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line leaking at faucets. Hand wash sink in dish room leaking on the floor.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Multiple containers with food removed from original package not labeled throughout the kitchen.
Worn, torn and/or soiled floors/carpeting. Build up grease and food under and behind cooking equipment on kitchen cook 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.