PAPASANS VIETNAMESE CUISINE

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag holding greens in walk in cooler - From follow-up inspection 2026-01-21: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked chicken, noodles and bean sprouts out on counter next to cookline Food out for less than 4 hours per operator Emailed time plan paperwork Corrective Action Taken Repeat Violation - From follow-up inspection 2026-01-21: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of grapes in reach in cooler underneath make table next to handwashing sink in kitchen Operator removed Corrected On-Site Repeat Violation - From follow-up inspection 2026-01-21: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep counter next to slicer Wallet and keys on dry storage shelf next to and above several dry food ingredients - From follow-up inspection 2026-01-21: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Several dishes on clean dish rack in warewashing area Repeat Violation - From follow-up inspection 2026-01-21: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler Repeat Violation - From follow-up inspection 2026-01-21: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Home Depot buckets used for soup in walk in freezer and cooler Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1st 2025 Operator renewed during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled and pooled eggs over cut vegetables in reach in cooler below first make table on cookline - operator switched order Raw chicken over bell peppers in walk in cooler Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For chicken and bean sprouts on cookline Emailed operator time plan paperwork Repeat Violation

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. One expired

Basic - Employee eating in a food preparation or other restricted area. On prep table in kitchen Operator removed personal food and drink from table Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bags of personal food in walk in cooler not separated or labeled

Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack in warewashing area

Basic - Ice scoop handle in contact with ice. In front counter ice machine Operator removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On handle of prep cart by grill Operator removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets throughout

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in bucket of standing water in three compartment sink Operator started water running over shrimp Corrected On-Site

High Priority - Container of medicine improperly stored. Several medications stored on dry storage shelf with containers of chicken soup base

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Broth stored in Home Depot bucket at walk in cooler

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 Monday per operator

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs and sprouts with no date mark. Emailed operator time plan Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Containers with frozen raw beef stored directly on floor at walk in freezer

Basic - Food stored in a location that is exposed to splash/dust. Flavored syrups stored under paper towel dispenser at front counter

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle and metal cart 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. Scoop handles in direct contact with salt and MSG

Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at cooks line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Scallops and calamari stored over cut lettuce at glass reach in cooler next to triple sink Raw shell eggs stored over cooked chicken at reach in cooler at cooks line Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Part of coffee maker in hand wash sink at front line 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. Curry made the day before in walk in cooler not date marked

Basic - Bowl or other container with no handle used to dispense food. 32 ounce cup in container with rice

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in kitchen

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to blender at front counter Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Broth and lemongrass stored directly on floor of walk in cooler and freezer

Basic - Food stored in a location that is exposed to splash/dust. Flavored syrups stored under paper towel dispenser at front counter

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rices scoop stored in 80F standing water In uses tongs stored on cart handle at cooks line Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.. Operator attempting to renew license operator renewed license during inspection Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in freezer

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 Repeat Violation

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. Genice and Margie

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop msg Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Food stored on floor. Raw squid on floor in walk in cooler in bucket

Basic - Ice scoop handle in contact with ice. Corrected On-Site

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Both make tables

Basic - No handwashing sign provided at a hand sink used by food employees. Both mens and women's restrooms Corrective Action Taken Repeat Violation

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

High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce LEE KUM KEE, 5 lbs

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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign not visible and not on menu. Advised more visible spot and due to egg in sandwich cooked any way, needs consumer warning.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Drink and cell phone on clean dish table.

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

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

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