BENTO CAFE

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Over three compartment sink shelves

Basic - Bathroom facility in disrepair. Urinal out of order at left unisex bathroom Repeat Violation

Basic - Floors not maintained smooth and durable. Cooks line Repeat Violation

Basic - Lights not functioning. Above walk on freezer

Basic - Old labels stuck to food containers after cleaning. Clean item shelf by dish machine

Basic - Single-service articles not stored inverted or protected from contamination. To go containers at sushi bar Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sushi knife wiped and not sanitized after each use

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 cannot be determined. House made Boba pearls has no discard time as the plan is stating they are using all three methods for compliance. They need to decide on which method is going to be used. Provided new time plan

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Drying rack by dish machine

Intermediate - No soap, sign or towel provided at handwash sink closest to register.

Basic - Bathroom facility in disrepair. Urinal out of order in left uni sex bathroom

Basic - Equipment and utensils not properly air-dried - wet nesting. By dish area

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

Basic - Floors not maintained smooth and durable. Tiles in kitchen Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by flat top 88F Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cooler Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go platter on sushi bar

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cart in kitchen Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Wood used to hold stone for knife sharpening

Intermediate - Spray bottle containing orange spray toxic substance not labeled. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in both unisex bathrooms

Basic - Floors not maintained smooth and durable. Kitchen in front of wok station

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) spatula and tong in front of flat top grill 87F 2) disher in table top warmer 125F

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing purple toxic substance not labeled on chemical shelf by dish machine Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Printed for operator Corrective Action Taken

Basic - Hole in or other damage to wall. Outside of walk in cooler Repeat Violation

Basic - Ice buildup in walk-in freezer.

Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink Corrected On-Site

Basic - Hole in or other damage to wall. Outside of walk in freezer Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Pans on clean item shelf by dish machiine Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated diced tuna behind wakame and lettuce on sandwich top reach in cooler on sushi line Corrected On-Site

Basic - Bathroom facility in disrepair. The left uni sex bathroom is down for repair

Basic - Hole in or other damage to wall outside of walk in freezer

Basic - Unwashed avacodos stored with ready-to-eat shims and krab sticks in walk In cooler Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet on the splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. On sandwich top cooler on sushi line. Corrected On-Site Repeat Violation

Basic - Cutting board on sushi line has cut marks and is no longer cleanable. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Bento boxes on top of cooks line Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over ready to eat krab sticks and commercially cooked shrimp. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm in the kitchen, manager remade and then was 300ppm Corrected On-Site

Intermediate - Spray bottle containing pink toxic substance not labeled by back door. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Green beans on cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Toaster oven on front counter exterior soiled.

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes next to the soda machine

Basic - White Cutting board has cut marks and is no longer cleanable at sushi bar

Basic - damage to wall outside of walk in freezer.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green Cutting board

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site

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

Basic - Standing water in bottom of reach-in-cooler. Cooler across from big wok

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

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Gasket torn on two door salad cooler

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops found in 80° water

Basic - Light not functioning. Above the hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters