TASTY PHO
7430 49TH ST N, Pinellas Park FL 33781 · 727-851-9997
Last inspected Jan 21, 2026 · 14 visits since October 2023
MAR 24
JUL 24
JAN 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 17 live roaches in first oven on cook line. 11 live roaches in second oven on cook line. Employee killed 22 roaches, removed and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023062243 | Oct 3, 2023 | Jan 31, 2024 | $400 |
Inspection history
14 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled - cleaned during inspection.
Handwash sink not accessible for employee use at all times. Bucket inside hand wash sink at cook line. Employee moved
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple soup in all freezers throughout establishment with no dates. Educated establishment - sent DBPR Form HR 5030-049
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple conditions of Pho soup base made 1-17 in walk in cooler no date marked of preparation date. Date marked during inspection educated sent operator DBPR Form HR 5030-049
Show the remaining 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red cup with spoon on shelf above deli cooler at cook line right side. Employee moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee banana stored bottom shelf of prep table near dry ingredients container. Employee moved
In-use knife/knives stored in cracks between pieces of equipment. In between both deli cooler. Employee moved
Old labels stuck to food containers after cleaning. Large plastic containers on dry storage rack with yellow tape with visible pho ga on label near back door.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 97 degrees at cook line. Employee emptied water
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Slicer soiled with food debris.
Handwash sink not accessible for employee use at all times. Plastic container stored in hand sink on cook line. Employee moved item.
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. Frozen deli containers of chili, meatball soup, and green cooked vegetables not date marked.
Stored food not covered. Containers of fish sauce, chili sauce, and peanut sauce stored in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. Bowl of frozen shrimp thawing in standing water. Employee turned faucet on to allow cold running water to hit product.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking under hand sink on cook line.
Sep 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener, stove top and slicer heavily soiled with food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit provided.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple food items prepared onsite not date marked inside reach in deli coolers, stand alone fridges, and walk in cooler.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -Bowl being used to scoop dry boba stored in container under prep table in cook line.
Employee personal food not properly identified and segregated from food to be served to the public. -Employee personal food stored under prep tables on cook line with food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee purses stored under prep tables on cook line with food to be stored with the public. - Employee glasses, phones, and head phones stored on shelf above preparation table on cook line.
Employee with no hair restraint while engaging in food preparation. -Employee engaging in food preparation not wearing a hair restraint.
Equipment in poor repair. -Stand alone fridge left side of door falls off hinge when opened. -Walk in cooler and freezer leaking water from ceiling.
Exterior door has a gap at the threshold that opens to the outside. -Back screen door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris through kitchen.
Standing water in bottom of reach-in-cooler. -Standing water at the bottom of small reach in cooler stored on counter in the middle of expo line.
Stored food not covered. -Multiple food items stored in reach in deli coolers, stand alone fridges and walk in cooler not covered.
Jul 15, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 24 recorded, 2 high priority.
2 High priority5 Intermediate17 Basic
Show 24 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -Employee walked off cook line to engage in a different task and returned to cook line to begin engaging in food preparation without changing gloves and washing hands prior to starting a new task.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Cooked rice in 3 plastic deli containers and 1 stainless steel bowl temping at (56 F- Cold Holding) at 11am. Employee stated rice was stored in stand alone fridge on cook line at 8:45pm on 7/14/24 to cool down.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener, stove top and slicer heavily soiled with food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit provided.
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. -Staff could not provide proof of employee food training during the time off inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Multiple food items prepared onsite not date marked inside reach in deli coolers, stand alone fridges, and walk in cooler.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -Bowl being used to scoop dry boba stored in container under prep table in cook line.
Cardboard used to line food-contact shelves. -Soiled cardboard used to line shelves in walk in freezer.
Duct tape used to repair nonfood-contact surface. -Electrical tape used to tape torn gaskets of stand alone fridge on cook line.
Employee personal food not properly identified and segregated from food to be served to the public. -Employee personal food stored under prep tables on cook line with food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee purses stored under prep tables on cook line with food to be stored with the public. - Employee glasses, phones, and head phones stored on shelf above preparation table on cook line.
Employee with no hair restraint while engaging in food preparation. -Employee engaging in food preparation not wearing a hair restraint.
Equipment in poor repair. -Stand alone fridge left side of door falls off hinge when opened. -Walk in cooler and freezer leaking water from ceiling.
Exterior door has a gap at the threshold that opens to the outside. -Back screen door.
Floor soiled/has accumulation of debris. -Floors soiled Inside walk in freezer.
Floors not constructed to be easily cleanable. -Wooden crates stored on floor Inside walk in cooler.
Food stored under dripping water line. -Uncovered bowl of chopped green onions and cases of raw meat stored on shelves inside walk in cooler with dripping water coming from the ceiling.
Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup on floors and racks inside walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. -Knife stored in crack of deli cooler lid covers. Employee removed knife.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris through kitchen.
Standing water in bottom of reach-in-cooler. -Standing water at the bottom of small reach in cooler stored on counter in the middle of expo line.
Stored food not covered. -Multiple food items stored in reach in deli coolers, stand alone fridges and walk in cooler not covered.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Rusted can of black beans, kidney beans, green beans, chili garlic sauce on dry storage rack with foods to be served to the public.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half gallon of milk inside reach in deli cooler in front counter area not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Exterior of soda nozzles soiled with mold like substance.
Handwash sink not accessible for employee use at all times. Bucket of water inside hand sink on cook line.
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. Frozen Items inside reach freezer near ice machine not being date marked. Educated employee to date frozen foods when made.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl without handle inside rice bin used as a scoop on dry storage rack. Bowl without handle inside chicken stock container used to scoop inside walk in cooler. Operator removed bowls.
Damaged/spoiled/recalled food not properly segregated. Rusted can of black beans, kidney beans, green beans, chili garlic sauce on dry storage rack with foods to be served to the public.
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. Cup without lid stored on prep table near kitchen door enterance. Employee moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones, head phones, glasses stored above prep table.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored under grinding machine on prep table near dish machine. Operator moved knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 79F water.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on prep table near slicer in kitchen area.
Jan 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups prepared on site in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is not closed and screened door has gap at the bottom of the door.
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
Dec 13, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate9 Basic
Show 11 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups prepared on site in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is not closed and screened door has gap at the bottom of the door.
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
Oct 10, 2023Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear prep area.
Food manager certification expired. 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 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. Soups prepared on site in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is not closed and screened door has gap at the bottom of the door.
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
Oct 9, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 16 violations recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Roach activity present as evidenced by live roaches found. 17 live roaches in first oven on cook line. 11 live roaches in second oven on cook line. Employee killed 22 roaches, removed and sanitized the area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear prep area.
Food manager certification expired. 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 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. Soups prepared on site in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Equipment handles through the kitchen are soiled. Rice cookers exterior soiled with food debris. Stove top and wok soiled with food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is not closed and screened door has gap at the bottom of the door.
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
Oct 6, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 21 violations recorded, 2 high priority.
2 High priority4 Intermediate15 Basic
Show 21 findings ▾
Roach activity present as evidenced by live roaches found. 17 live roaches in first oven on cook line. 11 live roaches in second oven on cook line. Employee killed 22 roaches, removed and sanitized the area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear prep area.
Food manager certification expired. 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 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.
Non-pitting surface rust on food-contact equipment. Multiple prep tables and shelves rusted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups prepared on site in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Equipment handles through the kitchen are soiled. Rice cookers exterior soiled with food debris. Stove top and wok soiled with food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
Floor tiles missing and/or in disrepair. Floor tiles missing in dish area under 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks throughout the kitchen soiled with food debris. Hood filters soiled with grease.
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is not closed and screened door has gap at the bottom of the door.
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
Standing water in floor drain/floor drain draining very slowly. Mop sink in utility closet has standing water in mop sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
Oct 5, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 25 violations recorded, 2 high priority.
2 High priority4 Intermediate19 Basic
Show 25 findings ▾
Roach activity present as evidenced by live roaches found. 17 live roaches in first oven on cook line. 11 live roaches in second oven on cook line. Employee killed 22 roaches, removed and sanitized the area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear prep area.
Food manager certification expired. 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 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.
Non-pitting surface rust on food-contact equipment. Multiple prep tables and shelves rusted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups prepared on site in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Container with no handle being use to scoop soups inside walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Equipment handles through the kitchen are soiled. Rice cookers exterior soiled with food debris. Stove top and wok soiled with food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Waters on prep table on kitchen line.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
Floor tiles missing and/or in disrepair. Floor tiles missing in dish area under 3 compartment sink.
Light shield damaged/in disrepair. Light shields missing through kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above dish machine not covered.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks throughout the kitchen soiled with food debris. Hood filters soiled with grease.
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is not closed and screened door has gap at the bottom of the door.
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
Standing water in floor drain/floor drain draining very slowly. Mop sink in utility closet has standing water in mop sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
Oct 4, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 27 violations recorded, 2 high priority.
2 High priority4 Intermediate21 Basic
Show 27 findings ▾
Roach activity present as evidenced by live roaches found. 17 live roaches in first oven on cook line. 11 live roaches in second oven on cook line. Employee killed 22 roaches, removed and sanitized the area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear prep area.
Food manager certification expired. 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 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.
Non-pitting surface rust on food-contact equipment. Multiple prep tables and shelves rusted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups prepared on site in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Container with no handle being use to scoop soups inside walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Equipment handles through the kitchen are soiled. Rice cookers exterior soiled with food debris. Stove top and wok soiled with food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes not inverted. Ice buckets not inverted.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Waters on prep table on kitchen line.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
Floor tiles missing and/or in disrepair. Floor tiles missing in dish area under 3 compartment sink.
Light shield damaged/in disrepair. Light shields missing through kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above dish machine not covered.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks throughout the kitchen soiled with food debris. Hood filters soiled with grease.
Old labels stuck to food containers after cleaning.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is not closed and screened door has gap at the bottom of the door.
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
Single-service articles not stored inverted or protected from contamination. Togo containers not inverted on the cooking line.
Standing water in floor drain/floor drain draining very slowly. Mop sink in utility closet has standing water in mop sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
Oct 3, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 41 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate30 Basic
Show 41 findings ▾
Container of medicine improperly stored. Medicine being stored on prep table on kitchen cook line.
Nonfood-grade bags used in direct contact with food. Non food grade bags being used for multiple items.
Raw animal food stored in same container as ready-to-eat food. Ready-to-eat food, stored on top of raw beef inside reach in freezer.
Roach activity present as evidenced by live roaches found. 17 live roaches in first oven on cook line. 11 live roaches in second oven on cook line. Employee killed 22 roaches, removed and sanitized the area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomato (56F - Cold Holding); raw beef (44F - Cold Holding); cooked beef (44F - Cold Holding); sausage (44F - Cold Holding)
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear prep area.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Cutting boards have food debris build up.
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.
Non-pitting surface rust on food-contact equipment. Multiple prep tables and shelves rusted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups prepared on site in walk in cooler not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Container with no handle being use to scoop soups inside walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Equipment handles through the kitchen are soiled. Rice cookers exterior soiled with food debris. Stove top and wok soiled with food debris.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes not inverted. Ice buckets not inverted.
Cloth used as a food-contact surface.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Waters on prep table on kitchen line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on prep tables in kitchen area.
Employee with no hair restraint while engaging in food preparation. Employee peeling potatoes with no hair restraint.
Equipment in poor repair. Gaskets throughout the kitchen soiled with mold like substance.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
Floor tiles missing and/or in disrepair. Floor tiles missing in dish area under 3 compartment sink.
Food stored on floor. Chicken and beef stored on a pallet in walk in freezer. 22qt containers with soup stored on the floor in the walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temping at 76 F on cooking line.
Light shield damaged/in disrepair. Light shields missing through kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above dish machine not covered.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks throughout the kitchen soiled with food debris. Hood filters soiled with grease.
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is not closed and screened door has gap at the bottom of the door.
Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
Single-service articles not stored inverted or protected from contamination. Togo containers not inverted on the cooking line.
Standing water in floor drain/floor drain draining very slowly. Mop sink in utility closet has standing water in mop sink.
Stored food not covered. Soups in walk in cooler not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
Wet wiping cloth not stored in sanitizing solution between uses.
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.