SIMPLY PHO & GRILL

High Priority - Nonfood-grade bags used in direct contact with food. Frozen raw beef stored in Togo bag in 3 door standing reach in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink to the left of kitchen entrance blocked by buckets and cleaning equipment. Handwashing sink on cook line next to white standing reach in freezer blocked by tempura station cart. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of oven between pull top reach in coolers. Employee removed Corrected On-Site

Basic - Food stored on floor. Container of frozen beef stored on floor under handwashing sink next to dish machine. Employee moved. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Togo soup container not inverted. Employee inverted. 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. Chlorine tested at 0ppm. Employee readjusted chlorine to 100ppm during time of inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimp inside Walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage and sliced steaks stored over raw calamari inside Reach in freezer, adjacent to ice machine.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring rolls 79F at 2:35pm cooked at 2:30pm cooled to 69F at 3:20pm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside kitchen area soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Front line Employee handwash sink block by speed cart with sauces.

Intermediate - Handwash sink used for purposes other than handwashing. Observe employee dumping water into hand washing sink adjacent to kitchen exit. Repeat Violation

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/ 6 employees in establishment, no CFM present.

Intermediate - No soap provided at handwash sink. Located at front line. Repeat Violation

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Cloth used as a food-contact surface. Cloths used as a liner for fried foods in front line. Employee removed cloths during time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside kitchen area with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage container stored over front line oven. Open water bottle on prep table adjacent to three compartment sink. Open water bottle on shelf next to three compartment sink. Employee removed all drinks during time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chocolates, tea, and other foods not identified as personal foods inside Walk in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses, phones, car keys stored on shelf over front line Reach in cooler. Employee removed all items during time of inspection. Corrected On-Site

Basic - Food stored on floor. Container of frying oil stored on floor next to hand washing sink.

Basic - Interior of refrigerator in disrepair/has exposed insulation. Missing metal plate inside door on front line Reach in cooler. Insulation exposed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Area around soda fountain dispenser and nozzle soiled. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. 4 bags of wings thawing in room temp beneath rice cookers. Employee relocated all wings into front line Reach in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floors throughout kitchen area soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef broth 47F at 12:17pm prepared the previous night at 5pm.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken stored over wonton wrappers in Reach in freezer, adjacent to Walk in cooler. Raw calamari stored over chicken broth on front line Reach in cooler. Raw ground beef stored over Ready to eat rice noodles and prepared soups in Walk in cooler. Operator relocated raw ground beef during time of inspection. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef broth 47F at 12:17pm prepared the previous night at 5pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef broth 47F at 12:17pm prepared the previous night at 5pm. Located inside the Walk in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at three compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soiled. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink at front line cook blocked by speed cart. Employee relocated cart during time of inspection. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. 5 employee and no CFM present. CFM arrived during time of inspection. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap located Employee handwash sink on front line cook.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on multiple cooked meats in Walk in cooler.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine adjacent to three compartment sink.

Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO tanks in back kitchen next to soda bag-in-box not secured. Operator secured tanks during time of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed an employee drinking from an open container at the front line cook next to Reach in cooler. Discussed with manager, employee discarded drink during time of inspection. Employee washed hands before beginning work.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal cake and pudding stored in front line Reach in cooler. Personal raw salmon head stored in Reach in freezer adjacent to Walk in cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaging in food preparation on front line cook without hair covering. Employee wore hat during time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all Reach in cooler and Reach in freezer in establishment are soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Personal drinks and personal tea pot on shelf inside Walk in cooler.

Basic - Stored food not covered. Raw chicken and raw pork on front line Reach in cooler not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls and ceiling in kitchen establishment heavily soiled with food debris. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses, phone and keys on shelf over reach in cooler in kitchen. Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Warning - From follow-up inspection 2025-01-10: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. Warning - From follow-up inspection 2025-01-10: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired February 2024.Admin Complaint Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from the cook line.

Basic - Clean utensils stored between equipment and wall.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line the flip door back panel.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef tenderloin just sitting out on counter.

Basic - Unclean building components, attachments or fixtures. Hood vents on cook line above grill

High Priority - 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. Basil leaves were being put in a bag with no gloves on. Basil leaves were not being heated to 145. F discussed with employee the importance of gloves.

High Priority - Non-food grade paper/paper towel used as liner for food container. Wiping clothes used to store egg rolls in pan. Employee removed the rags and placed with sheet liner. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Employee placed bay leaves in plastic to go bag

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over spring roll shells walk in cooler manager moved to proper storage Raw beef over cooked noodles reach in cooler cooks line employee removed raw beef away from noodles. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 f fresh garlic and oil 70 f on counter employee moved to reach in cooler 2nd temp fresh garlic and oil 43 f butter 45 f Corrective Action Taken Repeat Violation

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.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food cart. Employee removed Corrected On-Site Repeat Violation

Intermediate - 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. Printed for management manager signed and some employees signed. Next unannounced inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Hand washing sink by cook line. provided soap Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves. Repeat Violation

Intermediate - 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. Cook pork from freezer to reach in cooler not dated.

Basic - Carbon dioxide/helium tanks not adequately secured. By ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board

Basic - Equipment in poor repair. Reach in cooler gaskets torn cooks line

Basic - Floor soiled/has accumulation of debris. Cooks line

Basic - Food stored on floor. Onions under the reach in freezer in the back by ice machine management moved from floor Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen equipment tables soiled were oven pressers is located Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale: cooked noodles 84 f did not cool within 2 hours. Rice cooked at 10:30 am took temperature at 2:10 pm at 84 f 3 lbs of cooked noodles

High Priority - Dented/rusted cans present. See stop sale. Lee kum kee oyster sauce. 1 can.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine at 200 ppm tested 2 times discussed with operator to use three compartment sink to sanitize dishes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked beef reach in cooler make table top. Operator removed to proper storage. Raw beef raw chicken over ready to eat ginger. Operator removed to correct storage Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale: cooked noodles 84 f did not cool within 2 hours. Rice cooked at 10:30 am took temperature at 2:10 pm at 84 f 3 lbs of cooked noodles.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles 56 f on top of reach in cooler make table. Operator removed to bottom shelf. 2nd temp 50 f

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in back kitchen. Blocked by cart.

Intermediate - No soap provided at handwash sink. On cooks line.

Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed at 113 f tested three times. Discussed with operator to use three compartment sink wash rinse sanitize method

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented/rusted cans present. See stop sale. Lee kum kee oyster sauce. 1 can.

Basic - Employee eating in a food preparation or other restricted area. Eating in back kitchen by walk in cooler.

Basic - Equipment in poor repair. Reach in cooler Gaskets by rice makers. Repeat Violation

Basic - Food stored on floor. Buckets of soup on floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf underneath microwave on prep line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Warning - From follow-up inspection 2022-10-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-10-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gasket by rice maker. Repeat Violation Warning - From follow-up inspection 2022-10-20: Time Extended

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Vitamins on prep table shelf on cooks line. Warning - From follow-up inspection 2022-04-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Interior of reach in coolers on cooks line soiled. Reach in cooler shelves soiled on cooks line interior. Warning - From follow-up inspection 2022-04-21: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Prep table blocking hand washing sink on cooks line employee moved prep table. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2022-04-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. By dish machine area. Employee restocked. No soap at hand washing sink by cooks line reach in freezer. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2022-04-21: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-04-21: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn reach in cooler gaskets on cooks line. Repeat Violation Warning - From follow-up inspection 2022-04-21: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil stored on floor under hand washing sink. Warning - From follow-up inspection 2022-04-21: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line. Warning - From follow-up inspection 2022-04-21: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust.wall soiled with grease on cooks line. Grease and food debris throughout entire kitchen and cooks line. Warning - From follow-up inspection 2022-04-21: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken, raw beef and raw shrimps in reach-in freezer by the walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small reach-in cooler at the wait station: bean sprouts 57 °F cold holding. Operator placed on time control form and time marked. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Observed an egg roll and a piece of krab rangoon stored on food tray with no time mark at the cook line. The establishment just opened for 15 minutes and the cook stated that these items cooked 30 minutes ago and date marked at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers. Interior of the reach-in coolers at the cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a piece of plumbing pipe stored in the handwash sink at the kitchen. Operator removed. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sinks at the kitchen entrance and the cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk-in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to ice machine. Operator turned on hot water. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Floor soiled/has accumulation of debris and grease. Throughout the kitchen.

Basic - 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. Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drinks with no lid stored over reach-in cooler at the cook line and in the reach-in cooler at the wait station. Operator removed drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored over reach-in cooler. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Reach-in cooler gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed cooking oil and a few buckets of beef broth stored on floor at the prepping area. Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets. Hood filters. Exterior of the multiple reach-in coolers, microwaves, ovens, and various cooking equipments. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimps thawing on the prep table by the walk-in cooler. Operator moved to walk-in cooler. Corrected On-Site