SOUPA BLVD

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. Tested 3 times at 0 ppm. Advised to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects under bubble tea make table at drain.

High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. Corrected On-Site

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 - 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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Long blackish streak inside ice maker.

Basic - Bowl or other container with no handle used to dispense food. Several bags and containers.

Basic - Buildup of food debris/soil residue on equipment door handles.hood and hood filters at fryer area heavily soiled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in rest rooms not smooth and easily cleaned.

Basic - Cove molding at floor/wall juncture broken/missing. Corner of bubble tea area and door into back kitchen.

Basic - Food stored on floor. 50 lbs open bag of creamer on floor In storage area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Exhaust fan in restrooms heavily soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several cloths left on cutting boards.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 fruit flies at dishwasher area next to mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. - beverage prep area hand wash sink with utensils inside

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 - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand wash sink and prep area

Intermediate - No probe thermometer provided to measure temperature of food products.

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 - Spray bottle containing toxic substance not labeled. At front counter

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

Basic - Bathroom facility not clean. Excess of trash, trash can full paper on floor. Corrected On-Site

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean cups in dirty counter at beverage area

Basic - Cutting board has cut marks and is no longer cleanable. White and green cutting board

Basic - Employee with no hair restraint while engaging in food preparation.

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

Basic - Floor soiled/has accumulation of debris. Under hand wash sink beverage area

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets - prep table shelf

Basic - Old labels stuck to food containers after cleaning.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Standing water in handwash sink next to prep area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of black mold substance at 3 bay sink wall

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fruit fly at prep area next to 3 bay sink

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed fruits in walk-in cooler Corrected On-Site

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. Tempura batter and fried chicken wings Placed at 11:00 when stored open Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in walk-in cooler

Intermediate - Records/documents for required employee training do not contain all of the required information. expiration date and trainers certificate number Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - restrooms water temperature 77°

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at prep area

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. - frying oil next to dishwasher machine - uncovered pails with sauces on the walk-in cooler floor Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

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

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - reach in cooler gaskets (all) - ice scoop holder at bubba bar ice bin - reach in cooler doors inside and outside at bubba bar - accumulation of mold like substance in hand wash sink at bubba bar - walk-in cooler gaskets - prep table shelf

Basic - Reach-in cooler / freezer interior/shelves have accumulation of soil residues. - 3 doors reach in freezer

Basic - Stored food not covered. Pots with broths and sauces not covered in walk-in cooler Cooked pork

Basic - Time/temperature control for safety food thawed in an improper manner. - raw shrimp thawed in standing water

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - Wall soiled with accumulated black debris in dishwashing area.

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

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

High Priority - Operating with an expired Division of Hotels and Restaurants license./ license expired April 1,2022

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ beef broth (48F - Cold Holding) less then 4 hours , operator rapid chill to bring it down to 41f Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times./ aluminum containers inside employee hand sink cook line Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food./ rice

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

Basic - In-use knife/knives stored in cracks between pieces of equipment./ prep table Corrected On-Site

Basic - Light not functioning. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./ above 3 comp sink

Basic - Water leaking from pipe and/or faucet/handle./pipe leaking at dish machine

Basic - Working containers of food removed from original container not identified by common name./tempura Corrected On-Site