JUICY POT

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00 F, 160 Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Used in pan tunnel . Manager removed the paper towels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken soup (57F - Cold Holding) from yesterday crab, kimchi, tofu (55F - Cold Holding) all in walk in cooler from 2 days ago. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken soup (57F - Cold Holding)in walk-in from yesterday. kimchi (57F - Cold Holding) tofu (51F - Cold Holding). Less than 4 hours. In reach in cooler on cook line cooler on cook line in disrepair. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (94F - Hot Holding) less than 4 hours per operator. Discussed adding food items on time plan. Corrective Action Taken

High Priority - Vacuum breaker installed improperly at the splitter added to hose bibb.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.m

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at front service buffet. Operator inverted all plates. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table, and one reach in coolers.

Basic - Food stored on floor. Buckets of soy and dry seasonings

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Back kitchen missing tile and concrete due to work on plumbing issues.

Basic - Water leaking from pipe and/or faucet. Hand sink on cook line.

Basic - handle missing at plumbing fixture. Hand sink at bar

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-07-09: 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 2025-05-12: Time Extended - From follow-up inspection 2025-07-09: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-05-12: Time Extended - From follow-up inspection 2025-07-09: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels - From follow-up inspection 2025-05-12: 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 2025-05-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2025-05-12: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels on greens. Advised to use coffee filters, deli paper, or other food grade towels

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Buffet: Cut cabbage, tripe, brisket, tendon, krab, pork, dumplings, tofu, fish balls, cuttlefush,octopus, clams, mussels 48F-59F cold holding . Less than 4hrs per operator. Operator immediately put on sufficient ice bsth for temperature recovery. - cooked udon noodles on conveyor belt out at room temperature. Less than 4hrs per operator. Advised to keep on 4hrs time planCorrective Action Taken Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Garlic butter 80F hot holding on shelf above stove. Less than 4hrs per operator. beef broth 118F hot holding on stove less than 4hrs per operator. Operator immediately put in stove to reheat to 165F for temperature recovery Corrective Action Taken Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on crash cart above onions. Operator immediately removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in standing water at boba bar. Operator immediately discarded water Corrected On-Site

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

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At front wait station tested 00ppm. Operator immediately put more chlorine. Tested again at chlorine 100ppm Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches on floor under dish machine. Food also being prepared in area . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs, mussels, clams,Krab, fish balls, fish (51-55F - Cold Holding); cut lettuce, tofu (48-53F - Cold Holding); at buffet less than 4hrs per operator. Operator put in ice bath for temperature recovery Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boboa 126F hot holding at front counter less than 4hrs per operator. Advised operator to keep on 4hr time plan or reheat to 165F for temperature recovery Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Dead roaches on premises. 1 dead roach in gray container under dish machine Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Server wearing a watch Corrected On-Site

Basic - Floor soiled/has accumulation of debris. under dish machine

Basic - Hole in or other damage to wall. Cracked tile on wall behind dish machine

Basic - In-use tongs stored on equipment door handle between uses. On oven door . Operator immediately removed Corrected On-Site

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

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 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. (49F - Cold Holding) less than 4 hours. Manager states walk-in door was left open.

High Priority - Vacuum breaker missing at hose bibb splitter added to hose bibb. Installed improperly Repeat Violation

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. No sanitizer for dish machine. Warning

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Advised operator sneeze guards not protecting from contamination. Self service bars. Repeat high priority violations may result in administrative action. 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. Provided operator with form. Corrected On-Site Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Cleaning on hand sink Warning

Basic - Cloth used as a food-contact surface. Towel used in leafy greens and broccoli in walk in cooler. Warning

Basic - Food stored on floor. Walk in freezer. Warning

Basic - In-use tongs stored on equipment door handle between uses. On deep fryer handle. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top soiled old food debris. Warning