PHOANDCHILL954

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2025

Intermediate - Handwash sink used for purposes other than handwashing. Boba station- employee washing glasses Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching rice-grain, employee removed. Corrected On-Site

High Priority - 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. Dishwasher (Chlorine 00ppm), after 3rd. Attempt.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employees washing spoons, cups and utensils to prep boba drinks. Explains manager that hand wash should only be used for employees to wash hands. Repeat Violation

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expiration date,11/2024

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack on top of open box of can sauces, in kitchen area. Employee removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer-old food residues under storage racks.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters- right side in cook line. -mop sink- build up of black like substance

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of prep table in cook line, employee removed and placed under shelf Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm) Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two Employees came trough out back entrance door, started touching customer containers without washing hands, after instructed, both employee washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler-raw shell eggs over open can of corn spears. Employee placed eggs on lower shelf Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. One door cooler, employee containers of food mix with customers containers. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters, right side of cook line -inside mop sink, build up of black like substance Warning

Basic - Wet mop not stored in a manner to allow the mop to dry mop inside mop sink, employee removed and stored properly . Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crystal boba (50F - Cold Holding); lychee popping (52F - Cold Holding); brûlée pudding (60F - Cold Holding); strawberry popping bubble (60F - Cold Holding); crystal boba (58F - Cold Holding), per employee food on unit less than 4 hours. Ice bath added for a quick chill, advised operator to continue using ice bath until technician arrives and verified proper cold holding temperatures. Ambient thermometer temperature indicates 60F. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef/ chicken broth (101F - Cold Holding), observed approximately 10 portioned packaged broth in to go containers at room temperature, per operator broth held for 1 hour, prepackaged for future customers orders. Operator placed prepackaged broth on time, since only last for two hours. Corrective Action Taken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Women restroom, employee provided. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50)ppm, operator made new solution, quaternary sanitizer at 200ppm Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - 1.) Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed front hand sink near front service counter at 90-91°F. 2.) Observed water at hand sink next to dish machine at 87°F. 3.) Observed both bathroom hand sinks at 90°F. Warning - From follow-up inspection 2021-10-14: 1.) Observed water at front hand sink near front service counter at 100°F. Complied. 2.) Observed water at hand sink near dish machine at 100°F. Complied. 3.) Observed water in bathrooms at 88-89°F. Time Extended

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 2021-10-14: Observed same. Time Extended

Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Warning - From follow-up inspection 2021-10-14: Observed same. Time Extended

High Priority - 1.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked oxtail (95°F - Cooling) at 4:08pm. Per operator, 4 hrs. Observed food stored in deep container. Educated operator on cooling techniques. See Stop Sale. 2.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken broth (52°F - Cooling) at 4:16pm. Per operator, made yesterday. See Stop Sale. 3.) Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked noodles (76°F - Cooling) at 3:34pm. Per operator, 30 min. Retest at 4:40pm at 75°F. Observed item sitting out at room temperature. Recommended time in lieu for operator. Operator placed item on ice to quick chill. Corrective action taken. 4.) Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed spicy beef broth (128-134°F - Cooling) at 3:55pm Per operator, 1 hr. Retest at 4:45pm at 107°-120°F. Observed food sitting at room temperature and stored in deep buckets. Educated operator on proper cooling techniques. Operator divided into smaller portions and placed in walk in freezer to rapid chill. Corrective action taken. 5.) Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed short rib (92°F - Cooling); oxtail (92°F -Cooling) at 3:56pm. Per operator 2 hrs. Retest at 4:44pm at 88-89°F. Observed items out at room temperature. Operator transferred items to cooler to allow quick chill. Corrective action taken. Warning

High Priority - 1.) Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked tofu (108°F - Hot Holding); cooked chicken (131°F - Hot Holding) at 3:40pm. Per operator, 2 hours. Operator turned up heat setting on front line to rapid heat. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked oxtail (95°F - Cooling) at 4:08pm. Per operator, 4 hrs. Observed food stored in deep container. Educated operator on cooling techniques. 2.) Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken broth (52°F - Cooling) at 4:16pm. Per operator, made yesterday. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (47°F - Cold Holding) at 3:35pm. Per operator, 5 min.; bean sprouts (63°F - Cold Holding) at 3:47pm. Per operator, 30 min. Observed both items sitting on counter at room temperature. Recommended time in lieu. Operator placed ice on items to quick chill. Corrective Action Taken Warning

Intermediate - 1.) Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed front hand sink near front service counter at 90-91°F. 2.) Observed water at hand sink next to dish machine at 87°F. 3.) Observed both bathroom hand sinks at 90°F. Warning

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag and bottled water on prep table in kitchen area. Operator removed. Corrected On-Site Warning

Basic - Food stored on floor. Observed boxes of fryer oil and buckets of soy sauce stored on floor in rear kitchen area. Advised and educated operator. Warning

Basic - Ice buildup in walk-in freezer. Warning