MALAKOR THAI CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door upright stainless reach in cooler; cooked rice (46F - Cooling). Operator stated cooling overnight in full, tightly closed bag, did not reach 41F within 6 hours. See stop sale.

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. Employee handled soiled dishes while scraping, washing and rinsing then handled clean/sanitized dishes while removing from dish washer, placing to dry/store without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped portioned raw pork stored over ready to eat crab cakes. Operator moved raw below ready to eat. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi low boy reach in cooler; raw fish stored overcooked shrimp. At cook line flip top; raw shell egg stored over rehydrated rice noodles. Operator moved raw below ready to eat. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door upright stainless reach in cooler; cooked rice (46F - Cooling). Operator stated cooling overnight in full, tightly closed bag, did not reach 41F within 6 hours. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top; raw pork (45F - Cold Holding); bean sprouts (45F - Cold Holding). Operator stared not prepared or portioned today, held overfilled in pans on make top for less than 2 hours, removed overfilled portion, added ice. Corrective Action Taken

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/ Samuel Ramon Vela 8/28/20, expired 8/28/25. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. In the sushi station, the low boy cooler gaskets are torn. - From follow-up inspection 2025-09-30: Time Extended

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. Observed dishwasher handle dirty dishes then handled clean dishes from dishwasher to store at clean dry rack; no hand wash. Advised operator that dishwasher should wash hands and clean and sanitize contaminated dishes.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee clean tong at triple sink; no sanitizing. Operator placed in dishwasher to sanitize. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer: raw chicken stored over cooked chicken. At reach in freezer near hand wash sink: raw shrimp stored over cooked mushrooms. None of these items were commercially packaged. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler: Raw chicken stored over unwashed broccoli. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler near cook line: bean sprouts (52F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Advised operator to quick chill. At cook line stored on prep counter: raw shelled eggs (72F - Cold Holding) As per operator, stored since 1 hour. Not prepped or portioned today. Advised operator to quick chill.

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. Raw chicken, raw beef at flip top cooler at cook line identified in the written procedure as a food held using time as a public health control has no time marking. As per operator, held since 2 hours; operator time marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double door stainless steel cooler: chicken broth (52F at 12:45pm; 52F at 1:15pm- Cooling) As per operator, cooling since 11:00am. At current rate of cooling, broth will not cool to 41F in a total of 6 hours. Item covered tightly with plastic wrap. Advised operator to remove plastic wrap covering.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At walk in freezer: Dumplings cooked then frozen 4 days prior; not date marked. Advised operator to date mark.

Basic - Food stored on floor. At walk in freezer: several food items stored on floor.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed bean sprouts stored above cooked rice. Operator stored properly. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At Reach-in Cooler; Raw fish stored above ready to eat (coconut milk). Advised operator who fixed Corrected On-Site Warning - From follow-up inspection 2024-10-28: At reach in cooler, raw beef stored above cut vegetables. Advised operator to stored properly Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At Reach-in Cooler; Raw chicken above raw seafood (scallop) Advised operator who fixed Corrected On-Site Warning - From follow-up inspection 2024-10-28: Walk in cooler Raw chicken stored above raw shell eggs Advised operator to stored properly Admin Complaint

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At prep area observed employee grabbing shredded lettuce with bare hands to make salads, made operator aware who then corrected employee Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. At dry storage scoop with no handle used in sugar container, operator removed. Corrected On-Site

Basic - Food stored on floor. At walk in cooler gallon of milk stored on floor, operator relocated milk to proper shelf. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At make line avocado with sticker attached stored with ready to eat vegetables, operator removed avocado At walk in cooler avocado with sticker attached stored over ready to eat vegetables, operator removed avocado Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 82° in plastic bag in two door reach in cooler , per employee rice was cooked yesterday. Stop sale issue . Employee discarded rice. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.... At one door reach in freezer , walk in freezer .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp , raw scallops above sauces , milk in two door reach in cooler . Raw sea food above soup, vegetables in reach in cooler at kitchen , Raw sushi sea food above cut cucumber, cooked eel , cut carrots in reach in cooler at sushi station. Employee moved. 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, raw pork with raw shrimp at walk in freezer .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep or cooked today , milk 53°, dumplings 46° , money bags dumpling 47°, spring rolls 47° , rice 82° in two door reach in cooler at kitchen . Per PIC food being held more than 4 hours . .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 82° in plastic bag in two door reach in cooler , per employee rice was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep or cooked today , milk 53°, dumplings 46° , money bags dumpling 47°, spring rolls 47° , rice 82° in two door reach in cooler at kitchen . Per PIC food being held more than 4 hours . Stop sale issue . Employee discarded food. ... salmon 45°, tuna 44°, krab 45° , cream cheese 45° , shrimp 45° in sushi display case at front line and soup 45°, dumplings 49°, curry sauce 47° in reach in cooler at cook line being held less than 4 hours . Employee stated that food in and out for lunch rush made temperature high . Employee closed door properly . Repeat Violation 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.. sushi rice being held less than 4 hours. Employee time marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored cups, some food evidence in handwashing sink at between kitchen and salad station. Employee cleaned 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.

High Priority - Non-food grade paper/paper towel used as liner for food container...sushi sea food, cut avocado, garnishes. Employee moved paper towel. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tofu 50°, sauce 51° in reach in cooler at kitchen being held less than four hours. Employee ice down on food . Tofu 51° in walk in cooler very closed to door being held less than four hours. Employee moved to coldest area. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....stored seafood, containers in handwashing sink at salad area. Employee cleaned . Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi station . Employee provided. 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.... Sauces at walk in cooler . Employee date marked Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public at reach cooler .

Basic - Ice scoop handle in contact with ice at ice machine,ice bin . Employee properly stored Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at kitchen, sushi station. Employee properly stored 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. At dish machine; chlorine sanitizer 0ppm. Operator stated dispensing tube not reaching sanitizer. Retested to chlorine 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi reach in cooler; raw fish stored above ready to eat vegetables. Operator moved fish below vegetables. At walk-in cooler; raw pork stored above milk. Operator moved milk above pork. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi display; tuna (47°F - Cold Holding), krab (46°F - Cold Holding). Operator stated being held less than 4 hours, moved to reach in cooler. Corrective Action Taken Repeat Violation 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. At cook line; tofu, raw pork, bean sprouts no time mark. Operator stated being held less than 4 hours, placed appropriate time mark. Corrected On-Site Repeat Violation Admin Complaint

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi station; sanitizer bucket chlorine 0ppm. Operator added bleach, retested chlorine 100ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At sushi station; sanitizer bucket stored on floor. Operator moved off floor. Corrected On-Site Repeat Violation

High Priority - Employee washed hands with cold water. Reviewed proper handwash and employee washed hands again using hot water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork, raw beef and raw chicken thawing in the same container in walk-in cooler- not in original packaging and and some no long frozen. Operator separated properly per cooking temperatures. 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. TPHC used for all raw animal food and coconut sauces at cook line. As per operator food on time since 11:30. Operator time marked the foods. 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. Rice noodles prepared yesterday morning not date marked. Operator dated. Corrected On-Site

Basic - Bowls with no handle used to dispense rice, sugar and panko. Operator removed. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor Freshly brewed tea stored on the floor under hamdeash sink at cook line Chicken container stored on the floor in walk-in freezer. Operator stored properly. Corrected On-Site