NEO ASIAN KITCHEN AND BOBA TEA

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm bucket of sanitizer empty Warning

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 chicken over raw beef Whole walk in freezer is in disarray Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary needs chlorine 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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine Operator stocked 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Top

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Shows water damage over ice machine

Basic - Current Hotel and Restaurant license not displayed. 2025 displayed

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer front counter Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave

Basic - Stored food not covered. Bin of raw meat not covered in freezer

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout Repeat Violation

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. 0 ppm Repeat Violation Warning - From follow-up inspection 2025-06-19: Dish machine still not sanitizing 0ppm. Operator indicated technician came out last week, but at time of callback inspection not sanitizing. Admin Complaint

High Priority - - From initial inspection : 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 chicken stored over raw beef and beef bones in walk in freezer. - From follow-up inspection 2025-06-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs, broth cooked chicken , brisket made two days ago with no date marked . Repeat Violation - From follow-up inspection 2025-06-19: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-06-19: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cases of beef and buckets of food stored on walk in freezer floor. - From follow-up inspection 2025-06-19: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer located in front counter Repeat Violation - From follow-up inspection 2025-06-19: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter reach in cooler shelves debris , debris on top of make table cook line . - From follow-up inspection 2025-06-19: Time Extended

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. 0 ppm Repeat Violation Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw meats kept on non grade containers. Kept in reach in cooler .

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. RW chicken stored over egg rolls in reach in freezer . Corrected On-Site

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 chicken stored over raw beef and beef bones in walk in freezer.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by chair in cook line Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside hand sink located at front counter . Corrected On-Site

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

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/ Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs, broth cooked chicken , brisket made two days ago with no date marked . Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls located in cook line . Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. 1 dead roach on floor by office entrance 1 dead roaches on floor by dry erase board by back exit door 1 dead roaches on floor right under dish machine 1 dead roach on floor under bleach bottles located under hand sink 1 dead roach on floor under three bay sink drain 5 dead roaches Picked up by operator Corrected On-Site** Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Cases of beef and buckets of food stored on walk in freezer floor.

Basic - Hotel and Restaurant license decal not displayed on vending machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer located in front counter Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter reach in cooler shelves debris , debris on top of make table cook line .

Basic - Stored food not covered. Wontons uncovered in reach in freezer Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on front counter and one on make table cook line. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm sanitizer not dispensing into dish machine. Operator set up 3 compartment sink

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Sprayer hose for dishes for dish machine. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags used for cut vegetables in walk in cooler and pineapples in reach in cooler in mitchen Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in make table across from grill. Operator switched Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in make table from last night 45F. Operator discarded right away.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items throughout rest are not date marked. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic cup used in container of salt.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on several ceiling tiles in kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several pots not inverted Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on top of prep table by server window.

Basic - Food stored on floor. Cases of oil in office Buckets of sauces in freezer Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink front counter area Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several front counter

Basic - Working containers of food removed from original container not identified by common name. Sugar, msg and corn starch Operator labeled Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Repeat Violation Warning - From follow-up inspection 2024-07-16: Time Extended

High Priority - - From initial inspection : High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Sprayer in dish sink - From follow-up inspection 2024-07-16: Time Extended

High Priority - - From initial inspection : 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. Garlic butter Bean sprouts Per operator for 2 hours - From follow-up inspection 2024-07-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dump sink - From follow-up inspection 2024-07-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items prepared on-site not date marked. Repeat Violation - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield Repeat Violation - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms - From follow-up inspection 2024-07-16: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink front counter. - From follow-up inspection 2024-07-16: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Repeat Violation Warning

High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Sprayer in dish sink

High Priority - Nonfood-grade bags used in direct contact with food. In 2 door reach in cooler in kitchen

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 chicken over raw beef in walk in freezer.

High Priority - Roach activity present as evidenced by live roaches found. One live roach found on top of dish machine. 8-10 live roaches found in Saran Wrap over prep table Admin Complaint

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. Garlic butter Bean sprouts Per operator for 2 hours

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dump sink

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Under catering menu listed as crab but uses imitation krab. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items prepared on-site not date marked. Repeat Violation

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots over dish area

Basic - Current Hotel and Restaurant license not displayed. 2024 displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table in kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on meat slicer. Hand lotion on shelf in kitchen Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over clean dish rack in kitchen

Basic - Food stored on floor. Walk in freezer boxes Bin of flour on floor Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs for limes in kitchen Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in bean sprouts

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink front counter.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. In kitchen forks and spoons

Basic - Working containers of food removed from original container not identified by common name. Flour Repeat Violation

High Priority - Container of medicine improperly stored. Pepto his ok on prep table shelf by ice machine.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Bread in 2 door upright reach in cooler in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. Shelled eggs over cabbage in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 65F for 5 hours on cookline. Operator discarded.

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. Milk in reach in cooler in kitchen. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by ice machine blocked by big pot.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in freezer prepared and then frozen.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of bleach by dishmachine.

Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. Egg rolls in freezer falling out of bag.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop brown sugar and flour.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage tiles by ice machine and make line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In 2 door upright reach in cooler. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf with dishes across from grill.

Basic - Floor area(s) covered with standing water. Under 3 compartment sink. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Covering flour in kitchen and several in walk in freeezer.

Basic - Food stored on floor. Many different cases of food on floor in freezer. Hard to identify.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Front counter. Repeat Violation

Basic - Ice scoop handle in contact with ice. Front counter.

Basic - In-use tongs stored on equipment door handle between uses. In kitchen. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwaves greasy.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In bottom of makeline across from flat top grill.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing fried rice at room temperature. Put in walk in cooler. Corrected On-Site Repeat Violation

Basic - Water draining onto floor surface. From dishmachine.

Basic - Water leaking from pipe and/or faucet/handle. Handsink by dishmachine.

Basic - Working containers of food removed from original container not identified by common name. Brown sugar and flour next to entrance to kitchen.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Warning

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched mop then went to cut green onions. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Warning

High Priority - Employee washed hands with no soap. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 on top of dishwasher and 1 on floor under machine Next day callback per Kim Plecoines. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used cell phone with gloves and continued to prepare food. Warning

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. Bean sprouts less than 1 hour.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 80F beef 90F less than 2 hours per operator.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink at front counter. Warning

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Magnet knife holder soiled dust and old food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Rags soap and brush in sink at front counter. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink next to ice machine. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pot.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. 1 on top of dishwasher and 1 one floor under dishwasher. Next day callback per Kim Plecoines.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of slicer.

Basic - Food storage container/container lid cracked or broken. Several plastic containers cracked.

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

Basic - In-use tongs stored on equipment door handle between uses. On oven door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 76F.

Basic - Insect control device installed over food preparation area. Over clean dishes .

Basic - Light shield damaged/in disrepair. By ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave ovens soiled with grease and old food debris

Basic - Old food stuck to clean dishware/utensils. Plastic containers on clean dish rack.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of drink in cooler.

Basic - Raw fruits/vegetables not washed prior to preparation. Green onions.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef at room temperature. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons in kitchen.

Basic - Water draining onto floor surface. Dish washer pipe not aligned with drain.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout facility.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice cooling from last night (72F - Cooling).

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked rice cooling from last night (72F - Cooling) Warning

High Priority - Dishmachine chlorine ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 ppm Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No soap provided at handwash sink. Repeat Violation

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed 7-8 live fly by the storage area . Warning

Basic - Food stored on floor. In the walk-in cooler- walking freezer and storage area . Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - Light not functioning.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave outside not clean ,filter at hoods,mop sink not clean .

Basic - Reach-in cooler and reach- in freezer interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Left the frozen beef from last night at room temperature without running water .

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.