TWENTY PHO HOUR KISSIMMEE

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer on cooks line soiled with old food debris. - From follow-up inspection 2026-02-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door at kitchen - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Multiple tiles in kitchen area - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Next to boba station soiled with old food debris. - From follow-up inspection 2026-02-18: Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. Scoops in flour, msg, corn starch have broken handles. - From follow-up inspection 2026-02-18: Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oxtail (120F - Hot Holding) 2nd temp 165F 2:15; short rib (120F - Hot Holding) 2 temp 175F 2:15. Per operator in hot holding unit less than 4 hours. Operator put items back on stove to bring temperature to 165 or above. Corrected On-Site

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At employee bathroom

Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards on drying rack

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of water stored on make table cutting board. Operator moved water bottle. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Multiple tiles throughout kitchen, dry storage and employee bathroom

Basic - Food stored on floor. Container of fructose stored on floor next to CO2 bottles. Operator moved onto self in dry storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water temperature reading 102° on cooks line

Basic - Old labels stuck to food containers after cleaning. Old labels on multiple containers on drying rack

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice noodles out for less than an hour per operator (74F - Cold Holding) Operator put into walk in cooler to cool Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba tea made less than 4 hours prior per operator (113F - Hot Holding) Operator turned tea warmer temperature up to heat Recheck 144F Corrective Action Taken Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical bottle on rack with clean dishes Operator removed Corrected On-Site

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. Half and half opened two days prior per operator, not date marked Operator date marked Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher

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. Operator had blank copies, had operator and all employees on site fill them out 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 debris on exterior of warewashing machine. Top

Basic - Cloth used as a food-contact surface. Utensils used for cooking placed on wiping cloth on cookline between uses Operator removed Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. At back door

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk and salad dressing in walk in cooler Operator created employee food bin and moved 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 water bottle on shelf above make line Operator removed Corrected On-Site

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

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

Basic - Floor area(s) covered with standing water. Under 3 compartment sink/dish machine

Basic - Floor tiles missing and/or in disrepair. Cracked tile near entrance to kitchen

Basic - Food not stored at least 6 inches off of the floor. No shelving provided for food in walk in freezer, all product stored on floor Water bottle cases on floor in walk in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar container Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 78F Operator removed, replaced utensils and water, placed water on stove to heat Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. In prep area Operator removed Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at drink station

Basic - Old labels stuck to food containers after cleaning. Several throughout kitchen and in use on cookline

Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf above cookline not inverted Operator inverted Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom in kitchen.