BENTO CAFE

Intermediate - Handwash sink not accessible for employee use at all times. Trash cans at end of cookline and by front prep cooler opposite cookline

Basic - Old labels stuck to food containers after cleaning. Plastic containers and metal pans

Basic - Water leaking from pipe and/or faucet/handle. Hand sink at left entrance to cook line faucet is leaking. Operator is aware and has repairs scheduled

Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth missing in some employee food handler certification

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

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris in dishwasher area

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.Chlorine sanitizer 0ppm. 100 ppm. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Floor soiled/has accumulation of debris.Grease build up on floor behind equipment.

Basic - Hood filter missing from automatic fire suppression/exhaust system.Missing over stove.

Intermediate - Water pressure lacking at fixtures that require the use of water.Not enough pressure on hot water at hand wash sink located on drinks counter. Inspector left water running and flow substantially decreased.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand wash sink located at drink counter with temperature of 79F.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.Missing tiles over dish machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing rice while wearing multiple bracelets.

Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers stored over three bay sink.

Basic - Floor area(s) covered with standing water.Standing water on walk in cooler floor.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.All food items stored overnight in reach in cooler by oven. Fried white meat 56F, fried dark meat 56F, tofu 61, dumplings 45, krab Rangoon's 48F. Warning - From follow-up inspection 2022-08-03: Fried white chicken 54F, tempura shrimp 48F, krab Rangoon 48F, fried dark meat 45F, liquid eggs 47F Per employee items kept in reach in cooler overnight Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Liquid eggs 50F kept in reach in cooler with ambient air cooling of 48F. Fried dark meat chicken 56F, fried white chicken meat 56F, tofu 61 , dumplings 45F, krab Rangoon's 48F - From follow-up inspection 2022-08-03: Fried white chicken 54F, tempura shrimp 48F, krab Rangoon 48F, fried dark meat 45F, liquid eggs 47F per employee all items kept in reach in cooler overnight Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on multiple ceiling tiles in kitchen. - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.Standing water in dish area floor. - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Scoop use in tea area stored in water with temperature of 45F. - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Cooling drawers gaskets in sushi area have mold like substance. - From follow-up inspection 2022-08-03: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler across by woks. - From follow-up inspection 2022-08-03: 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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Multiple ceiling tiles around the kitchen are stained.

Basic - Equipment and utensils not properly air-dried - wet nesting.Clear containers at dish area.

Basic - Floor area(s) covered with standing water at dish washing area and walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Cooling drawers at front counter.In the area we're they keep the salads.Reach in cooler at cook line have mold like substance in shelves and at the back of the cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust.At dish washing area.

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. Two employees expired: Danie Sanders, Santiago Lopez

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 handle in bulk dry rice. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line are heavily soiled.

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on across from fryers have standing water, leaking onto floor in front of cook line. Repeat Violation