GABOSE REST

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pork stored over dumplings in walk in freezer. Operator removed and stored in top shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw pork cold held at 50F and tofu at 49F. Per operator, both items transfer to unit 3.5 hours before the inspection. Operator transfer items to walk in freezer for quick chill Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink used to stored sanitizer buckets.

Intermediate - 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/. Manager returns during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork cooked on 02/06/2026.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substances buildup inside ice machine.

Basic - Food stored on floor. -observed containers with meat stored on kitchen floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside chest freezer.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed chest lid rotted in disrepair.

Basic - No handwashing sign provided at a hand sink used by food employees in dishwashing area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed accumulation on rust buildup on walk in freezer shelves.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm). Operator placed more sanitizing tabs in bucket Corrective Action Taken

Basic - Food stored outside. At time of arrival, cabbage stored in direct contact with floor. Operator removed Corrected On-Site

Basic - Ice buildup in walk-in freezer. On food containers mound of ice built up. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Yellow Gatorade bottle in walk in cooler, not separated from food. Operator removed Corrected On-Site Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (0ppm - chlorine). Operator remade to a proper 100ppm. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Non Food Grade bags used to cover containers of raw beef in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside walk in cooler, flats of raw shell eggs over ready to eat veggies. Operator inverted. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided Corrected On-Site

Basic - Food stored on floor. Bag of carrots stored directly on floor inside walk in cooler. Operator placed on shelving. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer reading less than 50ppm chlorine. Manager added bleach to correct to proper 100ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by M3 reach in - under no time or temperature control, rice (58F - Cold Holding). Per employee out of cooler approximately 1 hr. Rice returned to cooler to rechill. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not date marked.

Intermediate - 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. Bulletin provided to be posted. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink quaternary ammonium solution at 0ppm.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored in same container in walk in freezer. Operator removed and stored correctly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed kimchi dated 10/20 in reach in cooler. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed kimchi dated 10/20 in reach in cooler. See Stop Sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen grooved with mold like substance.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink used to store quaternary ammonium bucket inside sink. Operator removed and stored correctly.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strip for quaternary ammonium solution.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed kimchi in walk in cooler from Saturday 29th not labeled. Operator labeled kimchi Corrected On-Site

Basic - Bathroom facility in disrepair. Observed female stall in women's bathroom unable to close with broken latch.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed gaskets on reach in coolers with mold like substance.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile with dust debris buildup over clean sanitized plates.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cap, aprons stored on shelf with clean sanitized plates. Operator removed and stored correctly. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in gasket on reach in cooler located at cook line torn.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezers and walk in freezer floor.

Basic - Observed Working containers of flour and water removed from original container not identified by common name.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go foil containers and Togo containers at the reach in cooler at server aisle not inverted. Operator inverted containers.. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bag used to steam dumplings. Operator discarded bag. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink quaternary ammonium solution at 0 ppm. Operator corrected to 200ppm.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary ammonium test strips for 3 compartment sink or sanitizer buckets.

Basic - Observed Accumulation of black/green mold-like substance in the interior of the ice machine/bin . Operator emptied ice and started to clean ice machine. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gaskets on reach in coolers in kitchen area and reach in coolers by walk in freezer.

Basic - Food stored on floor. Observed bucket of msg on floor. Operator removed bucket off the floor. Corrected On-Site

Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Observed ice scoop on top of ice machine not protected. Operator placed ice scoop in container Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed floors, side of fryers under grills in kitchen area with excessive grease build up.

Basic - Single-service articles to go containers not stored inverted or protected from contamination. Observed to go containers at server line on top of reach in cooler and beside reach in cooler not inverted. Operator inverted products Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oysters (47F - Cold Holding); mussels (47F - Cold Holding); squid (47F - Cold Holding); cow fish (47F - Cold Holding) held from overnight in reach in cooler per operator more than 41F. Observed TCS foods dated from July 13th, July 14th held in reach in cooler located at server line greater than 41F. 47F - Cold Holding); egg plant (47F - Cold Holding); bean sprout (48F); cooked red potatoes (48F - Cold Holding); seaweed salad (47F - Cold Holding); fish cakes (46F - Cold Holding); beans (48F - Cold Holding); shrimp paste (48F - Cold Holding); red potatoes (46F - Cold Holding); kimchi (68F - Cold Holding); blood sausage (47F - Cold Holding) Warning - From follow-up inspection 2022-07-20: Still observed egg plant (47F - Cold Holding); bean sprout (48F); cooked red potatoes (48F - Cold Holding); seaweed salad (47F - Cold Holding); fish cakes (46F - Cold Holding); beans (48F - Cold Holding); shrimp paste (48F - Cold Holding); red potatoes (46F - Cold Holding); kimchi (68F - Cold Holding); blood sausage (47F - Cold Holding) potato salad, 47°F, cooked zucchini 47°F Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oysters (47F - Cold Holding); mussels (47F - Cold Holding); squid (47F - Cold Holding); cow fish (47F - Cold Holding) held from overnight in reach in cooler per operator. Foods not maintaining 41F for more than 4 hours Observed TCS foods dated from July 13th, July 14th held in reach in cooler located at server line greater than 41F. Foods not maintaining 41F for more than 4 hours 47F - Cold Holding); egg plant (47F - Cold Holding); bean sprout (48F); cooked red potatoes (48F - Cold Holding); seaweed salad (47F - Cold Holding); fish cakes (46F - Cold Holding); beans (48F - Cold Holding); shrimp paste (48F - Cold Holding); red potatoes (46F - Cold Holding); kimchi (68F - Cold Holding); blood sausage (47F - Cold Holding) Warning - From follow-up inspection 2022-07-20: Still observed egg plant (47F - Cold Holding); bean sprout (48F); cooked red potatoes (48F - Cold Holding); seaweed salad (47F - Cold Holding); fish cakes (46F - Cold Holding); beans (48F - Cold Holding); shrimp paste (48F - Cold Holding); red potatoes (46F - Cold Holding); kimchi (68F - Cold Holding); blood sausage (47F - Cold Holding) potato salad, 47°F, cooked zucchini 47°F Admin Complaint

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2022-07-20: Intermediate - 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. Warning Time Extended

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At the cookline- Observed stored on top of the flip top cooler- chef placed in an ice bath. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand sink- operator removed slicer blade. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment in poor repair. At the front line- Jinsung hotbox gasket.

Basic - Food not stored at least 6 inches off of the floor. 1) At the cookline- frying oil 2) Walk in cooler- containers of sauce

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - 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. Some certificates expired on January 2021.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned interior. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Front line- soy sauce. Repeat Violation