PHO 79 V

Name: PHO 79 V
Address: 9503 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 0

9503 S DIXIE HWY, PINECREST, FL 33156

License #2315903

🍜 Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 15, 2026 · 12 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PHO 79 V in PINECREST currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 201 total violations — 44 critical, 22 major, 135 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 15, 2026 shows 12 observation rows: 1 critical, 1 major, and 10 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

201

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

PHO 79 V has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed several r,plates engaged in food prep; no hair restraint.
[08B-38-4] Food stored on floor. Observed case of cooked chicken on floor of walk in cooler. Operator placed onto shelf.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloths stored under cutting board; located across cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry rack located at front counter next to ice machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage to tiles.
[36-22-4] Floor area(s) covered with standing water. Observed in kitchen due to floor covering.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[38-01-4] Light shield damaged/in disrepair. Observed in warewash area; cracked light shield.
[41-10-4] Toxic substance/chemical improperly stored. Observed disinfectant spray stored on shelf above sauce and napkins. Operator moved off of shelf.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[51-18-6] No copy of latest inspection report available. Observed no printed copy.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on reach in cooler next to cook line; cup on lowboy. Employees removed cup from off of cooler.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed in mens restroom; water damage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed across cook line above prep table. Operator removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags stored above beer on rack in waiter station.
[36-22-4] Floor area(s) covered with standing water. Observed throughout kitchen due to damaged floor tiles.
[36-73-4] Floor soiled/has accumulation of debris. Observed in walk in freezer.
[36-17-5] Floor tiles missing and/or in disrepair. Observed throughout kitchen.
[08B-38-4] Food stored on floor. Observed at front counter; cases of powder for teas.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in at waiter station.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in cooler at waiter station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[41-07-4] Container of medicine improperly stored. Observed burn cream above dishes on rack across cook line. Cream was removed from kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell egg over cooked pork in reach in across fryer. Operator corrected during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of Bean sprouts (48F - Cold Holding). As per operator, less than 4 hours. Operator added more ice to water.
[41-10-4] Toxic substance/chemical improperly stored. Observed hanging on dry food rack in waiter station. Employee corrected during inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed next to triple sink.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink.
[11-27-4] 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. Observed no clean up form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives on magnet above triple sink soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed on dry food rack in waiter station. Employee labeled during inspection.

Disposition: Met Inspection Standards
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed mini cup used for scoop in crushed peanuts container on counter next to ice bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave handle soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cups above utensils and napkins across soda rack.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cooler stored above utensils on rack at waiter station.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef with bracelet and watch.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door exit screen with holes.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in cooler and kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[08B-38-4] Food stored on floor. Observed cases of matcha powder on floor at bar.
[10-08-5] Ice scoop handle in contact with ice. Observed in ice bin next to hand sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven door.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula in standing water under microwave.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of both microwaves soiled.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cook line soiled. Observed exterior of equipment soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish racks.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in and walk in coolers.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in across fryers, observed in cooler at waiter station.
[25-32-4] Reuse of single-service or single-use articles. Observed oil in old hot sauce container across cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in cooler across fryer.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce stored above cooked pork in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler; rusted shelves.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket; not in use.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar at bar with no label.
[41-07-4] Container of medicine improperly stored. Observed burn cream stored on rack above prep table where sauces and herbs are. Observed rubbing alcohol above soups next to cook line.
[12A-13-4] 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. Observed employee touch phone with gloved hands and continue working. Inspector spoke to employee about handwashing techniques; employee washed hands with soap and water.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employees use storage container of breading for all fried items. Container is stored with cornstarch, and raw items are placed in container to bread and then fry. Same container is used throughout the day for all items that are breaded, and used for next day. Operator tossed breading during inspection.
[08B-28-4] Observed employees use storage container of breading for all fried items. Container is stored with cornstarch, and raw items are placed in container to bread and then fry. Same container is used throughout the day for all items that are breaded, and used for next day. Operator tossed breading during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked chicken in walk in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands with water only and continue working. Inspector spoke to employee on proper techniques, employee removed gloves and washed hands with soap and water.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed next to cook line: romaine shredded (76F - Cold Holding); bean sprouts (76F - Cold Holding). As per operator, less than 4 hours. Inspector had them place on ice.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray cleaner hanging on rack above sodas and beer. Operator removed during inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter; no breaker.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves with dust and crumb accumulation where dry dishes and dry food are stored.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at bar with knife and pot inside.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on air vents throughout establishment.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on rack above pro table across cook line. Observed water bottle on microwave.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple bags on rack above utensils at counter.
[14-11-5] Equipment in poor repair. Observed torn gasket in reach in across fryer.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed screen door with gap and hole.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen.
[08B-38-4] Food stored on floor. Observed cases of matcha and coconut powder on floor at front bar.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven door.
[51-18-6] No copy of latest inspection report available. Observed no copy printed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of coolers soiled,
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in walk in cooler.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in freezers.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach n cooler at waiter station.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container with no label at front bar.
[41-07-4] Container of medicine improperly stored. Observed rubbing alcohol stored above pots of soup cooling. Operator removed bottle.
[12A-11-4] 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. Observed employee come into kitchen hen after using restroom with no beginning hand wash. Inspector spoke to employee about proper techniques; chef washed hands.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed bowl of raw steak inside container of cooked chicken. Operator removed steak.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler; raw egg over cooked chicken. Operator removed eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bean sprouts (78F - Cold Holding) at front counter area. Operator placed more ice and water.
[41-10-4] Toxic substance/chemical improperly stored. Operator removed. Observed spray bottle hanging on rack above sodas. Operator removed. Observed spray bottle of cleaner on counter where sugars are held for tea. Operator removed.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dish racks.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish racks.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed on rack above sodas; bottle with no label if contents.

Disposition: Met Inspection Standards
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket; not in use.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on dry dish rack in ware wash area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cup stored above triple sink. Observed at front counter bag and bottle above utensils.
[36-22-4] Floor area(s) covered with standing water. Observed in walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers.
[35B-01-4] Observed hole in screen door at back exit. Operator covered hole.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed in reach in across cook line.
[41-07-4] Container of medicine improperly stored. Observed burn gel stored above prep table where herbs are held for garnish.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked beef in reach in across fryers. Operator changed order during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter bean sprouts at 50F. As per operator, less than 4 hours at station. Operator put more ice on sprouts; second temp: 43F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife on knife magnet above hand sink in kitchen. Operator took to ware wash area and washed, rinsed and sanitized.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathrooms with open doors not self closing; men and women.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in mens restroom.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed no current and active license present.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cups in kitchen stored above food. Observed cellphone in warewash area charging over hand sink. Observed cups in reach in cooler at bar above food for customers .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed screen door with gap and holes.
[36-22-4] Floor area(s) covered with standing water. Observed in warewash area; observed in walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen area.
[08B-38-4] Food stored on floor. Observed cases of soda on floor in bar. Observed outside of restroom rice sticks on floor. Observed in kitchen bucket of cooked chicken on floor; cooling. Employee moved chicken off of floor onto shelf.
[10-08-5] Ice scoop handle in contact with ice. Observed ice scoop inside ice bin at time of inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven door at cook line.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scissors inside Thai basil container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on containers at dry dish rack.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw meat in triple sink in standing water; temperature 37F. Operator turned cold running water on to remain chilled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls in kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket; not in use.
[14-06-4] Wood food-contact surface not properly sealed. Observed wooden cutting board in use; not sealed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed at tea bar sugar with no label.
[09-01-4] 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 employee preparing ready to eat spring rolls with bare hands. Inspector spoke to employee; employee washed hands, put on gloves, and discarded spring rolls.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook touch face and then handle equipment without gloves change. Inspector coached employee on proper glove changes as needed.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed employee preparing spring rolls; ready to eat, with bare hands. Inspector coached employee on washing and wearing gloves. Operator discarded spring rolls.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep cart: bean sprouts (60F - Cold Holding); cut lettuce (60F - Cold Holding). As per employee; items there less than 4 hours prior to inspection. Employee placed on ice bath and in walk in cooler for rapid chill.
[41-10-4] Toxic substance/chemical improperly stored. Observed rubbing alcohol stored above single service items at kitchen entrance. Employee moved during inspection.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink no breaker.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed in bar area spray bottle unlabeled with contents.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all coolers soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed red and blue cutting board no longer cleanable.
[36-22-4] Floor area(s) covered with standing water. Observed at rear of kitchen at three compartment sink.
[08B-38-4] Food stored on floor. Observed at dry storage area, bags of rice stored on floor. Operator removed and stored on lower shelves.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at prep counter in kitchen area.
[08B-04-4] Open condiments provided for self-service not properly protected. Observed at lobby tables containers of chili oil some without lids.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at serving station in kitchen. Employee cleaned water from interior of cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Employee replaced sanitizer bucket and primed machine. Dishwasher (Chlorine 50ppm).
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand sink at dish machine area used as dump sink for food. Operator cleaned during inspection.
[53A-05-6] 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/ Observed 4 employees engaging food preparation and cooking in kitchen area. Manager/owner arrived during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed red black and white cutting board no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed in walk in cooler employee food stored over establishment food.
[36-22-4] Floor area(s) covered with standing water. Observed at rear of kitchen near triple sink.
[08B-38-4] Food stored on floor. Observed raw beef packages and cooked chicken bags stored on floor in walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Manager removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Manager removed from door handle.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container at front counter a spoon scoop handle in contact with the sugar. Observed single serve spoon stored in green onion mixture in reach in cooler touching mixture.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use rice spoon stored under hand wash sink next to sink pipe. Manager moved container with scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spoon in water at 75F. Manager removed and discarded water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all coolers and walk-ins in disrepair.
[29-08-4] Plumbing system in disrepair. Observed at dishwashing area, hand wash sink hanging/ not attached to wall.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed at serving station in kitchen.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen beef tripe stored in tripe sink with no water to thaw. Manager filled sink water to properly thaw.
[36-50-4] Unclean building components, attachments or fixtures. Observed in walk in cooler shelves soiled with an accumulation of food and grease.
[22-16-4] Walk-in cooler and freezer interior/shelves have accumulation of soil residues. Observed accumulation of food debris on floor in walk in freezer. Observed in walk in cooler shelves soiled with food debris.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at prep table near cook line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed in reach in cooler supermarket bags of vegetables stored.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Since October 1, 2023. Manager paid license at time of inspection. Confirmation number 237400053.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in walk in freezer raw beef and raw pork over cooked beef and cooked pork.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler cooked beef (51F - Cold Holding) as per manager was made over 24 hours ago.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in coolers pork (48F - Cold Holding); cooked noodles (63F - Cold Holding);cooked beef (49F - Cold Holding) as per manager for less than 3 hours. Observed at front counter boba tapioca (71F - Cold Holding) as per manager for less than 3 hours. Observed in walk in cooler cooked beef (51F - Cold Holding) as per manager was made over 24 hours ago. Observed at prep table garlic in oil (71F - Cold Holding); garlic butter (71F - Cold Holding) as per manger for less than 3 hours. Manager moved garlic butters and some broths to walk in cooler for rapid cooling.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at frying station egg rolls (85F - Hot Holding) as per chef for less than an hour. Observed at cook line chicken broth (116F - Hot Holding); veggie broth (97F - Hot Holding) as per manager for less than 3 hours.
[41-10-4] Toxic substance/chemical improperly stored. Observed in warehouse washing area 8 gallons of bleach stored above container rice. Employee began removing gallons to bottom shelf.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose in rear of kitchen near triple sink.
[11-27-4] 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. Provided operator with poster.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with forms to fill out and sign
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water valve turned off at hand wash sink at rear of kitchen.