BENJARONG THAI CUISINE

Basic - Unnecessary items/unused equipment on the premises. Abundance of unused equipment stored at back of restaurant.

Basic - Unnecessary items/unused equipment on the premises. Unused equipment stored behind restaurant. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Upon inspection observed multiple outside reach in freezers with ice buildup.

Basic - Unnecessary items/unused equipment on the premises. Upon inspection observed multiple unused equipment stored in the back of restaurant. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Upon inspection observed floor in preparation are not sealed.

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed salad spinner resting in hand washing basin. Operator removed salad spinner during inspection. 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.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Upon inspection observed pressure washer next to clean stacked pans on clean equipment rack in back of kitchen.

Basic - Unnecessary items/unused equipment on the premises. Upon inspection observed an abundance of unused equipment stored out back of establishment.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin: Interior top of the ice machine in the back storage room is dirty.

Basic - Current Hotel and Restaurant license not displayed: Establishment has licenses from 2021, 2022, and 2023 displayed but not the current one.

Basic - Unnecessary items/unused equipment on the premises: Old equipment stored out back in screened in area. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2023. Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. 3 tanks unsecured by kitchen door.

Basic - Unnecessary items/unused equipment on the premises. Observed personal items, tools, and unused appliances stored behind building and in screened in area. 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. Upon inspection observed cooked rice 87f at 2 hours. Operator placed rice in freezer for quick temperature drop. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw pork belly stored above bananas in reach in freezer left of cook line. Operator corrected storage during inspection. Corrected On-Site

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. Handout provided. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed small table with equipment hot holding rice. 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. Handout provided. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Top of reach in freezer in screened in area by back door of kitchen. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Upon inspection observed tools on bottom shelf of prep table in back of kitchen next to cooking spray and cooking equipment.

Basic - Stored food not covered. Upon inspection observed cooked pork in reach in cooler in back of kitchen uncovered. Operator covered pork during inspection. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Upon inspection observed many personal items stored in back area of screened in area close to back door and behind building.

High Priority - Food stored in a container that previously held a toxic substance. See stop sale. Upon inspection observed dry rice stored in large rinse chemical container. Operator discarded during inspection. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Upon inspection observed rice in retail bag stored in upright reach in freezer right side of cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Upon inspection observed hand washing sink in kitchen and next to dish washing area with empty plastic containers resting in basin.

Basic - Clean utensils stored between equipment and wall. Upon inspection observed knife stored between wall and 3 compartment sink. Operator corrected storage during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer. In storage area outside kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon inspection observed rice utensil in standing water 93f. Operator corrected storage during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease/food debris. Upon inspection observed under grill and on top of upright reach in freezers.

Basic - Storage area not maintained clean and organized. Upon inspection observed multiple reach in coolers and other equipment stored behind kitchen on covered area outside.