TASTE
4860 NW 39 AVE STE C, Gainesville FL 32606 · 352.372.8686
Last inspected Jul 13, 2026 · 11 visits since August 2023
JUL 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $500
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2016017775 | Apr 7, 2016 | Aug 29, 2016 | $500 |
Inspection history
11 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bottom of white cutting board on dry storage shelf stained black. -Interior ice bin right side wall soiled.
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 present, no certified manager present. Manager showed up during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using sushi rice on time as a public health control, no application available.
Show the remaining 8 findings ▾
Equipment in poor repair. -Interior reach in freezer exposed insulation located outside. -Rusted racks in walk in cooler.
Food stored outside. Canned pineapple and jugs of sauce on shelf outside back door.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Spoons handle directly touching seasonings.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Hand washing sign missing from server station and sushi.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden boards on wall by pass through window not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dry storage racks outside walk in cooler soiled with food debris. -Dry storage racks above prep area soiled with grease and dust. -The top shelf above pass through window soiled with dust.
Wall soiled with accumulated grease, food debris, and/or dust. Wall/ceiling soiled on the right side of hood system.
Jan 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
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. Cook wearing gloves pulled up back of pants and wipes hands on shirt, then handles cooking utensils, food dishes and Ready-To-Eat garnishes. Without removing gloves, washing hands and putting on clean gloves. Discussed with Manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51F, shrimp 48F in flip-top make table cooler. Both items had been taken from the walk-in-cooler 3 hours earlier. Person in charge put bags of ice on items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for 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/ No food manager present during inspection and five employees working.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for for employees.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on the inside food contact surface of the ice bin in the kitchen
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in bowl used to serve food to customers. Cell phone removed.
Sep 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 at 0 ppm CL.
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority5 Intermediate15 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 at 0 ppm CL.
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. Individually wrapped in house beef stored over individually wrapped in house fish in reach in freezer.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Two cooks on cookline wearing gloves, left cookline and went into the walk-in-cooler, returned and handled cooking utensils and the interior of clean dishes.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice at sushi bar made on 8/26 and held in rice cooker overnight at 76F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi bar made on 8/26 and held in rice cooker overnight at 76F
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty has been manager for two months with no food Manager cerificate.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the ice machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips available
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/ Seven employees working and no food manager present
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. Sauces made in house on 8/25 that are cooked cooked and frozen not date marked.
Bowl or other container with no handle used to dispense food. Food dispensed ( rice, MSG, flour )with a bowl without a handle. Manager removed one bowl.
Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured behind establishment
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walls and ceiling next to cook line with accumulation of grease.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored above prep table.
Employee with no hair restraint while engaging in food preparation. Two Employees on cook line preparing food not wearing a hair restraint
Food stored on floor. container of soy sauce stored on floor in kitchen
Food stored outside. Food cans stored out side in locked fence caged area and not accessible during inspection
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In-use utensil stored with handle touching food ( Rice ). employee raised handle
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gaskets on reach in freezers in back rom area torn
No copy of latest inspection report available. Last inspection not available.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Two by Four wood against the wall a holding metal shelf in dishwash area not smooth and easily cleanable. Wood shelving next to reach in freezer in back room not smooth and cleanable.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Tomato ) stored over ready-to-eat food ( prepared sauces ) in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on flip-top make table cooler.
Feb 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 3 high priority.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began breading vegetables without washing hands. Manager had employee wash hands to continue handling food.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair while removing ear bud and proceeded to cut carrots without washing hands and changing gloves. Manager had employee wash hands and change gloves.
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. Sushi rice stored behind front counter. Manager stated rice was placed in warmer at 11:00 am. Manager placed proper time mark on rice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on wait station hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
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. Pork stored in reach-in cooler across from cook line with no date. Manager stated pork was cooked and placed in freezer on day one and pork was removed the previous day to thaw.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 5 employee training certifications. Manager stated there are 16 employees employed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked tofu stored in reach-in cooler across from cook line. Manager stated tofu was cooked the previous morning.
Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
Bowl or other container with no handle used to dispense food. Bowl used to scoop bread crumbs on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen greasy.
Cloth used as a food-contact surface. Wiping cloth covering container of rice behind front counter. Manager removed wiping cloth during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to kitchen entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on slicer next to kitchen hand washing sink. Manager removed purse and placed it in office area.
Equipment and utensils not properly air-dried - wet nesting. Glasses stored in wait station.
Food stored on floor. Soy sauce stored on floor in front of reach-in freezer in front of back door.
Food stored outside. Cans of vegetables and containers of whirl stored on shelf outside of back door.
In-use tongs stored on equipment door handle between uses. Tongs hanging on side of bucket in front of grill line. Employee placed tongs inside of bucket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in freezer gaskets throughout the kitchen. Area around soda nozzles of soda machine in wait station.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloths stored on reach-in cooler across from cook line. Manager removed wiping cloths during inspection.
Working containers of food removed from original container not identified by common name. Container stored on kitchen shelf above reach-in freezer in front of walk-in cooler.
Jul 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 5 high priority.
5 High priority6 Intermediate18 Basic
Show 29 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Item in reach-in cooler across from cook line: shrimp (85F - Cooling). Manager stated shrimp cooked and placed in cooler 3 hours and 30 minutes earlier.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item in reach-in cooler across from cook line: shrimp (85F - Cooling). Manager stated shrimp cooked and placed in cooler 3 hours and 30 minutes earlier.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began placing food in walk-in cooler and preparing food on cook line without washing hands. Manager had employee wash hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes in dish area and proceeded to handle clean dishes without washing hands. Manager had employee wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from cook line: shrimp (48F - Cold Holding); pork (49F - Cold Holding); chicken (48F - Cold Holding); egg (49F - Cold Holding); sprouts (48F - Cold Holding); sausage (51F - Cold Holding); lettuce (48F - Cold Holding); cabbage (48F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from kitchen shelf in front of walk-in cooler: beef (47F - Cold Holding); krab (47F - Cold Holding); chicken (48F - Cold Holding); shrimp (46F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to reach-in freezer to reduce temperature to 41F.
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 procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to soda machine.
Handwash sink used for purposes other than handwashing. Scrub pan and cup stored in front counter hand washing sink. Employee removed items from hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for 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. No proof of any training available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice stored in walk-in cooler. Manager stated rice prepared the previous day.
Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
Bowl or other container with no handle used to dispense food. Bowl used to scoop salt stored on kitchen shelf.
Cardboard used to line food-contact shelves. Cardboard long shelf inside of reach-in cooler next to back door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles and vents throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers stored on kitchen shelf.
Dead roaches on premises. Observed one dead roach on cook line floor. Employee discarded dead roach.
Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt stored in reach-in cooler across from cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on slicer in kitchen. Employee removed phone during inspection.
Equipment in poor repair. Interior of outside reach-in freezer rusty.
Food stored on floor. Chicken thawing at room temperature in bucket on kitchen floor. Manager placed chicken in walk-in cooler to finish thawing.
Food stored outside. Cans and containers of food stored outside next to back door.
Ice scoop handle in contact with ice. Ice scoop stored in front counter ice bin. Employee placed ice scoop in ice correctly.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whip stored in standing water on kitchen prep sink, 75F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around soda nozzles for front counter soda machine. Gasket of reach-in freezer next to walk-in cooler. Front of kitchen ice machine.
Old food stuck to clean dishware/utensils. Containers stored above dish machine.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in bucket on kitchen floor. Manager placed chicken in walk-in cooler to finish thawing. Shrimp thawing in standing water in prep sink across from three compartment sink. Manager placed shrimp underneath running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth in front counter sushi area.
Jan 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority6 Intermediate6 Basic
Show 18 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Item cooked in cook line fryer: chicken (89F,91F - Cooking). Employee placed item back in fryer to finish cooking, chicken (187F,193F - Cooking).
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began to handle clean pans without washing hands. Manager had employee wash hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Employee with sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Uncovered burn on employees hand working on cook line. Employee put on band aid and plastic gloves to cover burn.
Raw animal food stored over or with unwashed produce. Shell eggs stored over peppers in walk-in cooler. Manager moved eggs to bottom shelf.
Toxic substance/chemical improperly stored. Bottle of sanitizer tablets stored over pork on prep table across from dish machine. Manager moved sanitizer to area where dish soap is stored.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi stored in walk-in cooler. Manager stated kimchi portioned the previous day.
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 procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin for kitchen ice machine. Cutting board on reach-in cooler in wait station. Cutting boards stored on clean dish rack next to dish area.
Handwash sink not accessible for employee use at all times. Cook line hand washing sink blocked by pan of pork on floor. Manager moved pan of pork.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine.
No probe thermometer provided to measure temperature of food products. Establishment has no working probe thermometer. Manager stated battery is not working in thermometer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above prep table across from dish machine. Manager removed drink from shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf next to clean dishes. Employee removed phone.
Food stored on floor. Pork stored on cook line floor in front of hand washing sink. Manager placed pork on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of fryer greasy. Area around soda nozzles of wait station soda machine. Gasket of cook line reach-in freezer. Outside of dry storage bins in front of walk-in cooler. Gasket of reach-in cooler in sushi bar area.
Old food stuck to clean dishware/utensils. Containers stored on clean dish rack next to dish area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table across from dish machine.
Aug 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 9, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 8 high priority.
8 High priority7 Intermediate12 Basic
Show 27 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.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began handling clean utensils without washing hands. Manager had employee wash hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled dirty dishes and put on gloves to handle food on cook line without washing hands. Manager had employee wash hands and change gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee returned from restroom and handled glasses without washing hand. Manager had employee wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over seafood broth in walk-in cooler. Manager moved chicken to another shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Item in reach-in cooler labeled drinks behind front counter: whipped topping (60F,61F,60F - Cold Holding). Employee stated item stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler labeled drinks behind front counter: whipped topping (60F,61F,60F - Cold Holding). Employee stated item stored in cooler overnight.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi stored in walk-in cooler, manager stated Kimchi was portioned on 8/4.
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 procedure available. Inspector provided operator with procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table next to three compartment sink. Deflector plate and bin of ice machine next to three compartment sink.
Handwash sink used for purposes other than handwashing. Bottles stored in front counter hand washing sink. Employee removed bottles.
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 certified food manager present with 5 employees.
No soap provided at handwash sink. No soap at kitchen hand washing sink. No soap at front counter hand washing sink. Manager provided soap at both hand washing sinks.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has one certification available, establishment has seven employees.
Bowl or other container with no handle used to dispense food. Bowl used to scoop chopped peanuts stored on shelf in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from grill. Employee removed drink.
Food stored on floor. Container of chicken stored on floor in walk-in cooler. Manager placed chicken on shelf.
Food stored outside. Cans of bamboo shoots stored on shelf in screened room behind building.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach-in cooler and prep table next to walk-in cooler. Manager removed knife.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cart handle and bucket on floor. Manager placed tongs on prep table.
In-use wet wiping cloth/towel used under cutting board. Cutting board on prep table next to three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of reach-in freezer next to back door. Gasket of reach-in freezer behind front counter. Area around soda nozzles of soda machine behind front counter.
Toilet/urinal not flushing/functioning properly. Urinal in men's restrooms out of order.
Wet mop not stored in a manner to allow the mop to dry. Mop stored behind front counter.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table next to walk-in cooler.
Working containers of food removed from original container not identified by common name. Container of chopped peanuts on shelf next to walk-in cooler.
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.