BLENDED BISTRO & BOBA LAKE MARY

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - back side of meat slicer

Basic - Bowl or other container with no handle used to dispense food. - plastic container no handle used to scoop bulk rice

Basic - Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee food and drinks on shelf next to clean supplies and cooking equipment

Basic - Floor soiled/has accumulation of debris. - walk in cooler floors - below cooking equipment door handles

Basic - Food stored on floor. - cases of boba stored on floor at service hallway behind establishment.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk sugars

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - sides of cooking equipment - counter above cookline prep table - shelves at dry storage - walk in cooler shelves

Basic - Stored food not covered. - bulk flour bags left opened

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - bagged raw chicken in same container with bagged raw beef. Operator separated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked noodles (67F - Cold Holding). Observed on counter at cookline. Employee moved to cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer

Basic - Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - sweater on top of togo cups Corrected On-Site

Basic - Floor soiled/has accumulation of debris. - below fryers - floor soiled in walk in cooler

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 brown sugar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of microwave oven

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at front behind blender

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (118 - Hot Holding)

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. - walk in cooler floors

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled at dry storage rack - hood system - pipe where large whisk is hung - back board of stove - walk in cooler door near handles

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

Basic - Stored food not covered. Bags of bulk flour and rice left open

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line cooler - cream cheese (46F - Cold Holding); - half and half (47F - Cold Holding) Manager states left out during lunch rush

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - whisk hung on wall at cookline soiled

Intermediate - Handwash sink used for purposes other than handwashing. - used as dump sink as evidenced by large amounts of food debris left behind.

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

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee cellphones on prep table

Basic - Floor soiled/has accumulation of debris. - below front line equipment - at walk in cooler - at walk in freezer

Basic - Food stored on floor. - buckets of soup broth stored on floor in walk in freezer

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted. - provided to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink soiled at front counter - area between top covers of cookline cooler soiled. - hood filter - back board of stove - splash shield of wok system - sauce cart at cookline soiled - exterior of microwave

Basic - Stored food not covered. - bags of dry bulk flour and rice left opened.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at cookline where whisk was stored

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat vegetables at reach in cooler at cooks line Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board on make table is stained Slicer on prep table by triple sink

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/ Four employees and no one with a manager certificate

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at front line had no paper towel Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks and bowl of food at walk in cooler not segregated from food served to the public

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket stored on chemical storage rack

Basic - Food not stored at least 6 inches off of the floor. Case of food stored on floor at walk in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two microwaves at cooks line and kitchen

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

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Intermediate - Manager or person in charge lacking proof of food manager certification. PIC has no manager cert Manager arrived before the inspection was completed Corrected On-Site

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

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

Basic - Floor soiled/has accumulation of debris. -behind the range build up

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hoods dirty -exterior of the line equipment low single burner, range, shelf over the range

Intermediate - - From initial inspection : 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.PIC unaware of procedures Warning - From follow-up inspection 2023-02-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need the Quat test strips Warning - From follow-up inspection 2023-02-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kate pic manager on duty has no manager card Warning - From follow-up inspection 2023-02-03: Time Extended

Intermediate - - From initial inspection : 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/ Currently 4 employees working without a manager present Warning - From follow-up inspection 2023-02-03: 5 employees no certified manager 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. Warning - From follow-up inspection 2023-02-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp not dated in the white refrigerator -breaded tofu in the bottom of the make cooler -in the walk in cooler salmon, cooked chicken, cooked chicken quarters not dated No dating system in place Warning - From follow-up inspection 2023-02-03: Items are not dated Time Extended** Time Extended

Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates not filled out , card section only Warning - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. In the walk in cooler under the racks Warning - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2023-02-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters -side of the wok station grease build up -food build up on the large burner Warning - From follow-up inspection 2023-02-03: Time Extended

High Priority - Container of medicine improperly stored. Stored with food in the food storage rack Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over lettuce And eggs over veggies Repeat Violation Admin Complaint

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. In the freezer restaurant bagged chicken and beef in the a box together, Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles stored in a bucket on the line 70° Boba 80° cold hold Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 110° hot hold unit was unplugged Warning

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees were asked about the cleaning and sanitizing of items at the front counter , no sanitizer step Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonium test kit not present Warning

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/ No manager on duty 4 counter employees 3 kitchen employees on duty Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked, tofu, and alike not labled and dated O per must has a system to evaluate the length food is present Warning

Basic - Current Hotel and Restaurant license not displayed. Old license posted Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes in the food storage rack Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Front counter employee with several brackets Several employees wearing nail polish and one with stones on the nail Warning

Basic - Floor soiled/has accumulation of debris. In the walk in cooler under the racks Warning

Basic - Food stored on floor. -Tea on the floor in the cooler -items stored on the floor in the freezer -sweetener on floor in the kitchen Warning

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - heavy grease build up on the fryer at the cooks line - hood filter not maintained Warning

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in front food prep area. Two flies in kitchen. Warning - From follow-up inspection 2022-02-15: One fly in kitchen. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard and slicer. Warning - From follow-up inspection 2022-02-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink, front prep area. Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen and walk in cooler. Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make line unit. Warning - From follow-up inspection 2022-02-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Warning - From follow-up inspection 2022-02-15: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator has the parasite destruction letters at the other location, operator called to have the forms emailed Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba 80° hot hold

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the kitchen and front sink

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken , salmon prepped

Basic - Bowl or other container with no handle used to dispense food. Soup containers used in the bins

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hand bag, phone, stored in the food store age rack

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the fryer, wok station heavy grease build up

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados not washed prior to being placed in the make cooler

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