Indochine
Last inspected: Feb 23, 2026
15
Score
Indochine, located at 21 East Adams St Ste 200 in Jacksonville, FL, had a high-risk inspection on February 23, 2026, with a score of 15. The inspection identified 6 critical, 4 major, and 12 minor violations. This most recent inspection continues a historical pattern of mostly high-risk findings across nine scored inspections for the Asian/Fusion establishment.
13
Inspections
6
Critical latest
4
Major latest
12
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
6 critical violations. 4 major violations. 12 minor violations.
View 22 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink next to wok **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed plate and placed cooked food, explained to him and he washed hands **Corrected On-Site**
12A-27-4
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 made salads with no gloves, explained to him and he got gloves, **Corrected On-Site**
09-01-4
High Priority - Live, small flying insects found. One live fly by triple sink
35A-02-7
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 in portioned bags in container on top of fish in bag, upright freezer by dish machine
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut cabbage on table, no time and not in procedure, employee wrote time and added it to procedure **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Filling bowl with water in hand sink by cook line
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in little prep room, employee placed one **Corrected On-Site**
31B-02-4
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. For one new server, has blank form **Repeat Violation**
11-26-1
Intermediate - Water pressure lacking at fixtures that require the use of water. On hot water side in hand sink at cook line by fryer
27-17-4
Basic - Working containers of food removed from original container not identified by common name. White powder in bucket by cook line, employee said it's flour **Repeat Violation**
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall dusty above shelf in little prep/storage room
36-27-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area has brick nit sealed **Repeat Violation**
36-30-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Single-service articles improperly stored. To go trays on storage shelf not inverted, storage room, employee inverted them **Corrected On-Site**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent dusty in 1 door prep, older at cook line
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid for flour by cook line with old build up, exterior of pots and handles with grease build up on cook line, side of wok with old build up, shelf dusty in little prep/storage room, shelf in walk in cooler with white build up, **Repeat Violation**
23-03-4
Basic - Food stored on floor. Noodles in container on floor, employee placed them on shelf **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Making salads without hair restraint
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food, prep cooler in little prep room, employee bag above rice bag, employee moved it **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink in cooler, employee discarded it **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. On flour by cook line **Repeat Violation**
14-01-5
15
Aug 14, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink close to wok **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-14: Same **Admin Complaint**
29-34-4
Intermediate - - From initial inspection : 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. Three employees here for more than 2 months and one expired in 2024 **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-14: Same, planning to do it in a couple of days **Admin Complaint**
53B-13-5
78
Aug 11, 2025
Routine - Food
7 critical violations. 3 major violations. 14 minor violations.
View 24 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands 5 seconds with gloves on, before cooking, explained to him and he was again **Corrected On-Site**
12A-17-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open cup then put on gloves and grabbed chicken, explained to him and gone was hands, discarded chicken **Corrected On-Site**
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on top of cut onions, employee moved eggs, onions are always cooked, explained to make sure they get to 155f **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One at bar, employee killed it **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f wonton above fill line in prep cooler 50f cut cabbage mix taken from cooler to table, employee added it to 4 hrs procedure, employee placed it in reach in cooler, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Sprouts, employee wrote time on board **Corrective Action Taken**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink close to wok **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Lots of thing on it, handsink by wok area, employee moved them **Corrected On-Site**
31A-09-4
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. For employees without employee training, employee couldn't locate them **Repeat Violation**
11-26-1
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. Three employees here for more than 2 months and one expired in 2024 **Repeat Violation** **Admin Complaint**
53B-13-5
Basic - Equipment in poor repair. Gasket in one door cooler and upright freezer by cook line **Repeat Violation**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Scooping rice **Repeat Violation**
13-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Explained to him and he discarded it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Dead roaches on premises. On by hand sink next to wok, employee placed it cleaned it **Corrected On-Site**
35A-03-4
Basic - Bowl or other container with no handle used to dispense food. On rice **Repeat Violation**
14-01-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In prep cooler and interior bottom of upright freezer by cook line **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. White powdery, employee labeled msg **Corrected On-Site**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in little back prep and interior dish washing room, also exterior of water boiling pot and dishes crates for dish machine, also shelves in walk in cooler, fan at bar **Repeat Violation**
23-03-4
Basic - No copy of latest inspection report available. Employee could not find it **Repeat Violation**
51-18-6
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Burnt and peeling by window next to triple sink, also in storage room by walk in cooler **Repeat Violation**
36-30-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Stored food not covered. Raw rice in storage area, employee covered it **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Food storage container/container lid cracked or broken. Cracked container for msg and raw rice **Repeat Violation**
14-38-4
13
Feb 28, 2025
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
16
Dec 4, 2024
Complaint Partial
No violations found.
100
Dec 2, 2024
Complaint Partial
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
Aug 22, 2024
Routine - Food
5 critical violations. 6 major violations. 15 minor violations.
View 26 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +400ppm, test strip turned blue, in triple sink at bar, employee diluted it, 300 ppm, also in bucket, also diluted it to 300 ppm **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f wonton above fill line, employee placed in in reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked duck, both in ziplock bags, in upright cooler **Repeat Violation** **Admin Complaint**
08A-02-6
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. Cooked shrimp barehanded only got to 133f, explained to him and he heated it to 145f **Corrected On-Site**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed sprouts, explained to him and he washed hands and cooked sprouts to 160f **Corrected On-Site**
12A-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar and in bucket
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at cook line by wok side, removed by employee, also dumping ice in hand sink at bar **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line by wok side, employee placed a roll **Corrected On-Site** **Repeat Violation**
31B-02-4
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. For two new employees and two without training **Repeat Violation**
11-26-1
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. Two employees here for more than 2 months
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at cook line by wok, when turning handle no water comes out **Corrected On-Site**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. On flour, removed by operator **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in storage area
36-32-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by prep cooler, discard by operator **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with rice **Repeat Violation**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Working with rice, got hat **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Food storage container/container lid cracked or broken. Cracked container for msg
14-38-4
Basic - Food stored on floor. Bags of rice in storage room **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. In small prep room by cook line
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler **Repeat Violation**
05-09-4
Basic - No copy of latest inspection report available. Could not find it, she called someone and he emailed to her **Corrected On-Site**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above hand sink, cook line by fryer, fan at bar **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays in storage, operator inverted them **Corrected On-Site**
25-06-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage room **Repeat Violation**
36-30-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at prep room by dish machine
29-11-4
Basic - Working containers of food removed from original container not identified by common name. White powder, in bulk container, flour per operator
02D-01-5
12
Feb 29, 2024
Routine - Food
No violations found.
100
Feb 28, 2024
Routine - Food
3 critical violations. 7 major violations. 15 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f balls of flour with calamari, not sifted with in 4 hrs, 48-53f cooked potatoes, cooked carrots and peas, can mushrooms, dumplings, noodles, tofu, wonton, raw and cooked duck, raw and cooked chicken, since last night, ice build up in prep cooler, employee discarded them **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes, cooked veggies, tofu duck, etc
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw personal meat on shelf above sauces, employee rearranged **Corrected On-Site**
08A-05-6
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Matt has been a mgr for a year
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Lots of things in hand sink by wok, employee removed them **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Rinsing towel in hand sink at cook line, explained and he stopped **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line by wok, employee placed a roll **Corrected On-Site** **Repeat Violation**
31B-02-4
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. Mgr couldn't find them, all employees more than 2 months **Warning**
53B-01-5
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. For all employees and one mgr without certification **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For foods on time, emailed one
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. On paper flakes **Repeat Violation**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep unit at 50f, ice build up **Warning**
14-74-7
Basic - Current Hotel and Restaurant license not displayed. Old one **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved by employee **Corrective Action Taken** **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Portioning sauces
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Portioning sauces and cook handling open foods **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket torn in little prep cooler, **Repeat Violation**
14-11-5
Basic - Food stored on floor. Oil jugs in side prep area **Repeat Violation**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hanging in dish machine area
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler on side prep area **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ripped, unable to read, emailed one
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by hand sink, cook line, fan in dish washing area and at bar **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vent in bar cooler
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked edamame on table, 34f **Repeat Violation**
06-01-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Food storage area is brick not sealed **Repeat Violation**
36-30-4
15
Sep 25, 2023
Routine - Food
6 critical violations. 8 major violations. 20 minor violations.
View 34 violations
High Priority - Toxic substance/chemical improperly stored. Quat tablets above to go lids, employee moved it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f rice, no time no procedure, mgr wrote time on chart **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked broccoli, no time no procedure, employee wrote it on time chart **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched face then grabbed ice with scoop to place on cooked chicken, explaining to him and he washed hands **Corrected On-Site**
12A-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. He cracked eggs then grabbed cooked veggies to put on wok, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-27-4
High Priority - Container of medicine improperly stored. Vitamins on shelf above customer foods, storage shelf, employee rearranged **Corrected On-Site**
41-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Rinsing lemon in hand sink by cook line, explained to him
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by wok, employee placed some **Corrected On-Site**
31B-02-4
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. A couple of employees that have no training **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink by wok, mgr placed some **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Crab Rangoon retaken out of freezer
02C-08-5
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 employee Anthony in July 2023, and 2 employees here for more than 2 months
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. On server shelf, sanitizer per employee
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
21-12-4
Basic - Bowl or other container with no handle used to dispense food. For rices **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Old one
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer drinks in walk in cooler **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag above straws, by dining area
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Gasket in prep unit by wok and in upright freezer **Repeat Violation**
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Handle not working on cold side, hand sink by wok
29-09-4
Basic - Food stored on floor. Noodles in big container, employee placed them on shelf **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Above hand sink at bar
36-24-5
Basic - Ice scoop handle in contact with ice. Mgr removed them **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On oven handle
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, big container
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit, employee placed one, also in cooler at bar with half and half **Corrected On-Site** **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pot before bullion and fan in dishwashing area, also shelves in walk in cooler **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Edamame on water, employee moved them to cooler **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In food storage area, brick wall not sealed
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under prep table by prep cooler
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe in triple sink also faucet in triple sink, also hand sink at bar
29-11-4
7
Apr 13, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. First make table reach in cooler with torn gasket and ambient temperature reading at 51F. Reviewed with operator to not store TCS foods in this unit until working properly to maintain temperature **Warning** - From follow-up inspection 2023-04-13: Still the same. Reach in cooler at 47F ambient temperature **Time Extended**
14-74-7
95
Apr 12, 2023
Routine - Food
9 critical violations. 3 major violations. 10 minor violations.
View 22 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding), both items stored in first flip top make table reach in cooler on cook line, place there from main walk in cooler as per manager and was prepared yesterday and stored in walk in cooler over night. Unit has torn gasket and no ambient thermometer reading . Inspector thermometer reading at 51F. Stop sale issued. Manager discarded **Warning**
01B-02-5
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. Open bag of frozen raw beef stored over open case of frozen raw ready to eat food in upright double door reach up in freezer **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Prep pan of raw chicken stored over prep pan of cooked pork in first make table reach in cooler on cook line **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired. Validated ownership with operator. Owner paid license during inspection **Corrected On-Site** **Repeat Violation** **Admin Complaint**
50-17-3
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. Observed employee cutting and preparing raw onions with bare hands and placing in bags for storage to be used later as per employee. Operator has no AOP. Reviewed proper procedure with operator **Warning**
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell eggs and then continue to prepare food and handle to go containers without washing hands. Reviewed with employee and manager on proper procedure **Warning**
12A-27-4
High Priority - Toxic substance/chemical improperly stored. Cans of butane chemical stored on top of microwave in prep area and on prep table next to food **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crab rangoon (98F - Hot Holding); crispy pork roll (72F - Hot Holding), both items stored next to left side of grill on tray, place there approximately 30 mins ago as per manager from cooking extra. Manager voluntarily discarded **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked cabbage, dehydrated mushrooms, cooked pork, raw chicken (68F - Cooling); cooked broccoli (44F - Cooling), all items stored in second flip top reach in cooler on cook line, place there from main walk in cooler as per manager approximately 3 hours ago. Manager stated unit has some issues with keeping temperature and lid was left open. Manager place ice on product and close lid. Unit also has torn gasket. Cooked chicken (47F - Cold Holding); cut tomatoes (50F - Cold Holding), both items stored in first flip top make table reach in cooler on cook line, place there from main walk in cooler as per manager and was prepared yesterday and stored in walk in cooler over night. Unit has torn gasket and no ambient thermometer reading . Inspector thermometer reading at 51F. Stop sale issued. Manager discarded **Corrective Action Taken** **Warning**
03A-02-5
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. Discussed and provided the Employee Health Reporting Agreement form during the inspection. **Corrective Action Taken**
11-26-1
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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrective Action Taken**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer
05-08-4
Basic - Bowl or other container with no handle used to dispense food. In side cooked rice container on cook line
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. First make table reach in cooler with torn gasket and ambient temperature reading at 51F. Reviewed with operator to not store TCS foods in this unit until working properly to maintain temperature **Warning**
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over prep table in prep area. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees preparing food with no hair restraint
13-03-4
Basic - Equipment in poor repair. First and Second flip top reach in cooler on cook line with torn gasket Walk in cooler with torn gasket
14-11-5
Basic - Food stored on floor. Cases of oil and other foods stored on floor in kitchen **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door on cook line **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In first and second flip top reach in cooler on cook line
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up **Repeat Violation**
23-03-4
12
Aug 8, 2022
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw duck blood stored over wonton wrappers in white reach in freezer
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2022 **Admin Complaint**
50-17-2
Intermediate - Handwash sink not accessible for employee use at all times. Stainless pan in hand wash sink next to grill **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee used hand wash sink to rinse bean spouts
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine
16-37-1
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/ 6 people engaged in food preparation no manager present **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing in sushi prep area
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle with Pink solution stored on the side of grill
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on shelf with single service items
40-06-5
Basic - Food stored on floor. Containers of oil and sauces stored on floor **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover Hanging dish area
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with food debris on cooks line, hood filters are soiled with grease. **Repeat Violation**
23-03-4
Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Interior of White reach in freezer is soiled with food debris
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at triple sink in a bowl
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on prep tables in kitchen area
21-12-4
27
Nearby Restaurants