KING BAO ALAFAYA

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2025-09-11: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor coming from men's bathroom. Repeat Violation Warning - From follow-up inspection 2025-09-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-07-11: Both managers certificates expired on March 26-2026 , restaurants has been warned on new inspection due on September 10-2025 Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on back door Warning - From follow-up inspection 2025-07-11: Time Extended

Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. Repeat Violation Warning - From follow-up inspection 2025-07-11: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary triple sink with 0 ppm. rechecked 200 ppm Corrected On-Site

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 . Tater tots kept in cook line for less than 4 hrs with no date making.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for machine and triple sink.

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice shut out from soda machine.

Basic - Accumulation of debris inside warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Helium tanks kept by back of kitchen not chained. Corrected On-Site

Basic - Cloth used as a food-contact surface. Towels use to line bars in steam well. Corrected On-Site Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not in service.

Basic - Food not stored at least 6 inches off of the floor. Bucket with ice stored in walk in freezer floor . Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment, Objectionable odor in men's bathroom.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket with 0 ppm. rechecked 200 ppm. Corrected On-Site

High Priority - - From initial inspection : 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. 0ppm chlorine Warning - From follow-up inspection 2024-09-10: Observed on 9/10/24 Dish machine not in use. Owner is using 3 compartment sink to wash, rinse and sanitize. Dish machine company has ordered a part and will install next week. Owner will continue to use 3 bay sink until dish machine is fixed Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of exit door by restrooms Warning - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at cook line Warning - From follow-up inspection 2024-09-10: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler to the right of coolers at cook line Warning - From follow-up inspection 2024-09-10: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener . Operator removed to be cleaned Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator needs to update time plan with all items held on time

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in reach in cooler used for non food storage has food debris. Advised operator to clean to avoid pests. - top of dishwasher

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance not labeled.Bottle with clear liquid and with dark liquid with no label .

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Mold like substance on ice shut out at self serve soda machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing food with no beard guard.

Basic - Food not stored at least 6 inches off of the floor.Soy sauce kept by dish area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Multiple reach in coolers have debris.

Basic - Water leaking from pipe and/or faucet/handle.Leak from pipe under hand sink located on dish area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Sweet potato croquettes with temperature of 75F.

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Ice shut out on soda machine. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.No ambient air cooling thermometer on reach in coolers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler have dust .

Basic - Old labels stuck to food containers after cleaning.Old label on pork belly.

Basic - Working containers of food removed from original container not identified by common name.Bulk flour and bread crumbs no label. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.Curry chicken prepared on site with date marked of 9-15-2022

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Kimchi stored on reach in cooler for less than 4 hours with temperature of 50F, coleslaw 49F, lobster with temperature of 47F.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Sour cream no date marked. Manager unable to say when it was open.

Intermediate - No soap provided at handwash sink inside kitchen.

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up at chest freezer. Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. MOld like substance at reach in cooler that has soft shell crabs. Corrected On-Site Warning - From follow-up inspection 2022-08-19: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.Mold like substance in ice shut out at self service soda machine. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2022-04-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.All reach in coolers have food debris. Grease at chest freezer gaskets. - From follow-up inspection 2022-04-06: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken 5#

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 5# cooked chicken didn't cool to 70° in 2 hours. Cooling for 2.5 hours still 81°. Had lid on chicken container. Educated employee

Intermediate - Handwash sink used for purposes other than handwashing. Knife in sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Lime scale buildup Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. Cut vegetables in buckets walk in cooler Batter mix dry storage Frying oil back closet Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Outside doors reach in cooler