2475 MCMULLEN BOOTH RD UNIT A, Safety Harbor, FL 33759
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. Air deodorant spray stored on top of freezer in food prep area - manager relocated spray Corrected On-Site
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. (Quaternary)
Routine - Food
Call Back - Admin. complaint recommended
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-01: Time Extended - From follow-up inspection 2023-04-04: Admin Complaint
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-01: Time Extended - From follow-up inspection 2023-04-04: Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-01: Time Extended
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-01: Time Extended
Basic - - From initial inspection : Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed in back kitchen area - From follow-up inspection 2023-02-01: Time Extended
Routine - Food
Warning Issued
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Boba in crockpot 100 F over 2 hours - manager discarded
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees - boba at 69 F on shelf for 2 hours in prep area - manager moved to freezer for quick chill down Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba in crockpot 100 F over 2 hours - manager discarded near brewer Corrective Action Taken
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 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.
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.
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Repeat Violation
Intermediate - Unnecessary persons in the food preparation, food storage, and warewashing areas Repeat Violation
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed in back kitchen area
Portable fire extinguisher gauge in red zone. For reporting purposes only - class K in kitchen
Routine - Food
Inspection Completed - No Further Action
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -No parasite destruction for Coho Salmon served raw. Discussed with operator, operator called supplier and provided proper documentation. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw salmon and raw tuna stored over squeeze bottles with sauces and container of ginger, discussed with manager, manager moved raw salmon and tuna under ready to eat food items. Corrected On-Site
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Raw tuna and Salmon bowls not identified as raw, manager wrote "raw" on all menus next to menu items that are served raw. Corrected On-Site
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -Time marked rice does not have a written plan, time marked cooked Boba stored in sugar water, no written plan. Emailed Time as a Public Health Control Forms 5022-090 and 5022- 100 to manager at time of inspection. Manager filled out form with 4hour plans for Boba and rice. Corrected On-Site
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. -Young child walking through kitchen from dining room area to get to back storage area. Discussed with manager.
Basic - Employee with ineffective hair restraint while engaging in food preparation. -Employee using hair tie for long hair, ineffective hair restraint, hair is on shoulders. Discussed with manager.
Basic - Evidence of employee eating in food preparation, food storage or warewashing area. -Employee personal dumplings and dipping sauce on top of food prep table, discussed with manager. Manager moved food to designated area. Corrected On-Site
Basic - Single-service articles improperly stored. -Paper towels stored on floor in back storage area near storage racks, manager placed on shelf 6 inches above the floor. Corrected On-Site
Basic - Working containers of food removed from original container not identified by common name. -Frozen fish eggs inside freezer not labeled. Discussed with manager.
Food-Licensing Inspection
Inspection Completed - No Further Action