BONCHON

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. In use dish machine reading 0ppm, employee ran machine multiple times and retested at 50ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (51F - Cold Holding) in overfilled container in top section of reach in cooler on make line, per manager container was filled less then 1 hour ago, excess amount moved to bottom of reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice cakes and sausage (50F - Cooling, after 45 minutes 50F) in covered plastic container in walk in cooler, manager removed cover and items where cooked about 1 hour prior. 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/ Wenzheng Chen, expired 9/27/2025

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate inside ice machine next to entrance to kitchen has a build up of mold like substance. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Build up of grease under fryers on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom rack in walk in cooler along far wall has a build up of food debris. Soda gun holster at bar has mold like substance inside.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at bat reading 0ppm, employee remade to 50ppm. Corrected On-Site Repeat Violation

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. In use dish machine reading 0ppm, sanitizer solution empty, sanitizer replaced and machine ran multiple times, retested at 50ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Multiple racks of dishes ran through dish machine not reading any sanitizer, machine fixed and retested at 50ppm for chlorine, employee began to rerun all dishes. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork in walk in cooler, both items rearranged. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. 2 servers handling soiled dishes while cleaning off tables and then handled plates of prepared food for other customers with bare hands without washing hands between tasks. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (44F - Cold Holding); kimchi (44F - Cold Holding) in top section of flip top reach in cooler at end of cook line with lid open, per manager lid has been consistently open for several hours, lid closed. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (128F - Hot Holding) in rice warmer at far end of cook line, per manager rice was placed in warmer less then 1 hour ago, warmer adjusted Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line reading 500ppm quaternary ammonium, manager dumped out bucket and began to remake during inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At hand wash station at end of cook line, operator corrected during inspection. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of both ice bins at bar area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over reach in cooler at end of cook line, drink moved. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket on bar line reading 0ppm, employee took bucket to back of kitchen to place sanitizer in bucket. Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee with gloved hands working with raw chicken, switched gloves and rinsed hands in prep sink without any soap, then put on new gloves and began o handle clean equipment and fried chicken with gloved hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to soak up dripping from soda gun over open ice bin of drink ice at bar area.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee with gloved hands working with raw chicken, switched gloves and rinsed hands in prep sink without any soap, then put on new gloves and began o handle clean equipment and fried chicken with gloved hands.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line, manager corrected during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice bin near entrance to kitchen, around deflector plate.

Basic - Current Hotel and Restaurant license not displayed. Last year's license displayed in office.

Basic - Floor soiled/has accumulation of debris. Under all equipment at bar area. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in containers of sugar and salt on rack next to cook line, handles moved. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Guard fans of condenser in walk in cooler.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket on cook line and in cabinet under service window at 200ppm, employee remade both buckets to 100ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line.

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. 3 expired

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station in stall in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. License from 2021 posted in office.

Basic - Food stored on floor. Container of cooking oil on cook line, employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at bar area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of keg cooler at bar.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the walk in cooler, container of chicken cooked around 11:30am wrapped in plastic wrap; chicken 2 hours 1:35 (90F - Cooling). Operator asked employee to discard the cooked chicken. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed on the main cook line over the pass through window. One fly observed in the warewashing area by the dishmachine.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler, container of chicken cooked around 11:30am wrapped in plastic wrap; chicken 2 hours 1:35 (90F - Cooling). Operator asked employee to discard the cooked chicken. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution bucket on the main cook line exceeds maximum limit, bleached test strip back to white when tested. Operator replaced the solution with correct mixture of 200ppm chlorine. Corrected On-Site

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/ 8 food handling employees present at time of inspection with no certified food manager present. Certified food manager present at conclusion of inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Blue cutting board behind the three compartment sink has deep groves and is no longer easily cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored on soda syrup boxes. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Food stored on floor. In the walk in freezer, container of edamame stored on the floor. By the dry storage shelves on the main cook line, fryer oil stored on the floor. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bulk containers of rice and sugar in the dry storage area of the cook line, scoop handles stored in not time/temperature control food for safety.

Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under clean cutting board on the main cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink closest to the fryers. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the main cook line forming grease build up.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour container by the dryers missing product labeling. Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. On the main cook line flip top reach in cooler, one raw shell cracked egg stored in container or raw shell eggs. Employee discarded the cracked shell egg. Corrected On-Site

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/ At time of inspection eleven food handling employees present and actively working with no certified food manager present. Certified food manager arrived at conclusion of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the wok station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on the clean prep table on the service side of the main cook line, operator relocated the employee phone. Employee jacket stored on top of container of dressing. Operator relocated the employee jacket. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.

Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line, door closest to the wok station has a torn cooler door gasket.

Basic - Food stored on floor. On the wok station side of the main cook line, jug of fryer oil stored on the floor. In the back prep area two cases of fryer oil stored on the floor. Operator relocated all items off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the end of the main cook line by the wok station, multiple knives stored in the cracks between the reach in cooler and the prep table for the rice cookers.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink next to the prep sink closest to the fryers. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar, salt, flour stored on the bottom shelf of the dry storage rack with no product labeling. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At time of inspection one fly observed by soda syrup storage rack by bulk ice bin and one fly observed behind the bar area by the glassware dishwasher.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler opposite the wok station, raw beef stored on shelf over noodles. Operator relocated the beef to the bottom shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At the hand wash sink on either side of the main kitchen line, no employee hand washing signage. Operator placed hand wash signage at both hand wash sinks. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado with sticker still on the avocado stored in bulk rice container on the dry storage shelf. Employee removed the avocado from the bulk rice container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Though main kitchen area, multiple wet wiping cloths stored on clean prep tables. Sanitizer solution stored on clean prep counter opposite the fryers. Operator relocated the solution to the proper storage location. Corrective Action Taken Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk flour container with no product label by the three compartment sink next to the fryers. Operator labeled the bulk flour container. Corrected On-Site

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. Employee handled ready to eat cucumber, greens and added to plate to serve. Manager intervened. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in rear kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in rear Hand wash sink by Dish machine line. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at Hand wash sink by Three compartment sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prepline. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Dry rack.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting vegetables without washing first. Manager intervened. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled walls by cookline and by Hand wash sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipe/s on counter on kitchen. Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit blocked by equipment.