TASTY PHO

Name: TASTY PHO
Address: 7430 49TH ST N, PINELLAS PARK, FL, 33781, US
Rating: 0

7430 49TH ST N, PINELLAS PARK, FL 33781

License #6216956

🍜 Thai/Vietnamese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 2 findings · 0 critical

Routine - Food

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Quick take

TASTY PHO in PINELLAS PARK 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 15 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 233 total violations — 19 critical, 48 major, 166 minor.

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The latest inspection on September 14, 2026 shows 2 observation rows: no critical rows, 2 major, and 0 minor.

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Inspection coverage

93%

Inspector notes

231

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F record

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Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] 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.
[08B-49-4] 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.
[40-06-5] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. -Employee engaging in food preparation not wearing a hair restraint.
[14-11-5] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Back screen door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris through kitchen.
[29-49-6] 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.
[08B-12-5] Stored food not covered. -Multiple food items stored in reach in deli coolers, stand alone fridges and walk in cooler not covered.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener, stove top and slicer heavily soiled with food debris.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit provided.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] 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.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] 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.
[14-05-4] Cardboard used to line food-contact shelves. -Soiled cardboard used to line shelves in walk in freezer.
[14-71-4] Duct tape used to repair nonfood-contact surface. -Electrical tape used to tape torn gaskets of stand alone fridge on cook line.
[08B-49-4] 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.
[40-06-5] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. -Employee engaging in food preparation not wearing a hair restraint.
[14-11-5] 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Back screen door.
[36-73-4] Floor soiled/has accumulation of debris. -Floors soiled Inside walk in freezer.
[36-12-4] Floors not constructed to be easily cleanable. -Wooden crates stored on floor Inside walk in cooler.
[08B-52-4] 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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Ice buildup on floors and racks inside walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -Knife stored in crack of deli cooler lid covers. Employee removed knife.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets soiled with food debris through kitchen.
[29-49-6] 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.
[08B-12-5] Stored food not covered. -Multiple food items stored in reach in deli coolers, stand alone fridges and walk in cooler not covered.
[12A-07-5] 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.
[01B-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener, stove top and slicer heavily soiled with food debris.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine test kit provided.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] 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.
[02C-02-5] 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.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] 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.
[08B-20-4] 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.
[12B-12-5] 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.
[40-06-5] 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.
[10-17-4] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 79F water.
[12B-13-4] 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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on prep table near slicer in kitchen area.
[01B-01-4] 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.
[02C-03-5] 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.
[22-02-4] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bucket of water inside hand sink on cook line.
[02C-04-5] 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.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] 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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
[35B-05-4] 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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
[25-32-4] Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
[35A-05-4] 2 live roaches in crack under cabinet in the front bar area. 1 live roach by hand sink near the front bar area. 2 live roaches above ceiling inside utility closet. 1 dead roach on top of tea dispenser on server station. 3 dead roaches in storage room near restrooms. 1 dead roach on chair rail in dinning room. 1 dead roach in crack under counter top near the door entrance to front bar area. 1 dead roach on floor in front of entrance near please wait to be seated sign. 1 dead roach in rear wok station in between ceiling tile.
[29-34-4] No vacuum breaker on hose bib at this time of callback inspection.
[53A-03-7] 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/
[53B-01-5] No proof of CFM training.
[02C-02-5] Soups inside walk in cooler not date marked at time of callback inspection.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] 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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing in dish area under 3 compartment sink.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[35B-05-4] 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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
[25-32-4] Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Mop sink in utility closet has standing water in mop sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
[35A-05-4] 1 live roach on wall behind flat top grill 2 live roaches under flat top table one with egg sac. 20 live roaches behind reach in freezer on cooks line. 1 live roach under 3 compartment sink 1 live roach under dish machine 3 live roaches in front counter tea area. 1 live roach in broken reach in cooler in front counter area Small ant trail above 3 compartment sink Large ant trail on food storage shelves in rear of kitchen Approximately 75 live flies under dish machine. 2 live flies in front counter tea area
[29-34-4] No vacuum breaker on hose bib at this time of callback inspection.
[53A-03-7] Manager is working on getting his certification. Has 60 days from original inspection date to comply.
[53B-01-5] Manager is working on getting employee certification. Has 60 days from original inspection date to comply.
[22-31-4] Prep tables in kitchen still have rust at the time of this callback inspection report.
[02C-02-5] Items in reach in fridge and walk in freezer are not date marked at the time of this callback inspection.

Disposition: Emergency order recommended
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing in dish area under 3 compartment sink.
[38-01-4] Light shield damaged/in disrepair. Light shields missing through kitchen.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle being use to scoop soups inside walk in cooler.
[23-24-4] 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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Waters on prep table on kitchen line.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above dish machine not covered.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[35B-05-4] 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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
[25-32-4] Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Mop sink in utility closet has standing water in mop sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
[35A-05-4] 5 Live roach in the oven on the kitchen line. 3 dead roaches. Manager killed 3 and removed and sanitized 6 roaches.
[29-34-4] No vacuum breaker on hose bib at this time of callback inspection.
[53A-03-7] Manager is working on getting his certification. Has 60 days from original inspection date to comply.
[53B-01-5] Manager is working on getting employee certification. Has 60 days from original inspection date to comply.
[22-31-4] Prep tables in kitchen still have rust at the time of this callback inspection report.
[02C-02-5] Items in reach in fridge and walk in freezer are not date marked at the time of this callback inspection.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-31-4] Non-pitting surface rust on food-contact equipment. Multiple prep tables and shelves rusted.
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle being use to scoop soups inside walk in cooler.
[23-24-4] 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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes not inverted. Ice buckets not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Waters on prep table on kitchen line.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing in dish area under 3 compartment sink.
[38-01-4] Light shield damaged/in disrepair. Light shields missing through kitchen.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above dish machine not covered.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[35B-05-4] 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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
[25-32-4] Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers not inverted on the cooking line.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Mop sink in utility closet has standing water in mop sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
[35A-05-4] 11 live roaches inside oven on cook line. Employee killed one and sanitized. 4 dead roaches throughout the restaurant. Employees removed and sanitized.
[29-34-4] No vacuum breaker on hose bib at the time of this callback inspection report.
[53A-03-7] 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/
[53B-01-5] 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.
[02C-02-5] Date marking is still lacking at the time of this callback inspection report.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Container with no handle being use to scoop soups inside walk in cooler.
[23-24-4] 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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes not inverted. Ice buckets not inverted.
[21-05-5] Cloth used as a food-contact surface.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Waters on prep table on kitchen line.
[40-06-5] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee peeling potatoes with no hair restraint.
[14-11-5] Equipment in poor repair. Gaskets throughout the kitchen soiled with mold like substance.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding near prep area and dish washer
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing in dish area under 3 compartment sink.
[08B-38-4] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temping at 76 F on cooking line.
[38-01-4] Light shield damaged/in disrepair. Light shields missing through kitchen.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights above dish machine not covered.
[23-03-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[33-16-4] Open dumpster lid.
[35B-05-4] 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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Rusted shelves and prep tables throughout the kitchen.
[25-32-4] Reuse of single-service or single-use articles. Reuse of single service items being rehashed and stored for reuse.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Togo containers not inverted on the cooking line.
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Mop sink in utility closet has standing water in mop sink.
[08B-12-5] Stored food not covered. Soups in walk in cooler not covered.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[41-07-4] Container of medicine improperly stored. Medicine being stored on prep table on kitchen cook line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Non food grade bags being used for multiple items.
[08A-08-5] 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.
[35A-05-4] 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.
[03A-02-5] 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)
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bib in rear prep area.
[53A-03-7] 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/
[22-02-4] 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.
[53B-01-5] 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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Multiple prep tables and shelves rusted.
[02C-02-5] 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.