- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning** on 10/21/14, time extended are given.
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10/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Found in sugar container. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Need splash guard at hand wash sink in kitchen next to reach in cooler. **Warning**
- Basic - Food stored in dry storage area not covered. Sugar **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.in walk in cooler. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in reach in freezer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar in dry storage **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 46° soup 46°pork 46° in walk in cooler. corrective action taken **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta 43° in walk in cooler, corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 44°F in reach in cooler on cook line. Corrective action taken. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Chicken, beef and pork over lemon grass. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 45°F in walk in cooler-corrective action taken. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (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. Pork found in reach in cooler. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, pork, chicken, pasta and soup in walk in cooler. **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
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10/20/2014 | Routine - Food | Warning Issued |
- Basic - Observed: Bowl or other container with no handle used to dispense food. Found in sauce Priority: Basic
- Basic - Observed: Case/container/bag of food stored on floor in kitchen. Produce **Corrected On-Site** Priority: Basic
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Container in walk in cooler Priority: Basic
- High Priority - Observed: Displayed food not properly protected from contamination. Rolls in service area. **Corrected On-Site** Reference: 3-306.11 FC: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means. Priority: High Priority
- Intermediate - Observed: Interior of reach-in cooler soiled with accumulation of food residue. Priority: Intermediate
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Found in walk in cooler. Priority: Basic
- Intermediate - Observed: Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (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. Beans Priority: Intermediate
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Priority: Intermediate
- Basic - Observed: Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp in prep sink. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce, chicken, pork in walk in cooler. Priority: Intermediate
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. Degreaser found in kitchen. Priority: Intermediate
- Basic - Observed: Stored food not covered in walk-in cooler. Soup Priority: Basic
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. Butter, egg roll, beef. **Warning**
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4/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Salt. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Produce in walk in cooler
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Food stored on floor, beef in walk in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food in reach in freezer.
- Basic - Stored food not covered in walk-in cooler. Soup
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, chicken in walk in cooler.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Walk in cooler not reaching 41 F. This violation must be corrected by 10/1/13 **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Food in walk in freezer **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Stored food not covered in walk-in cooler. Butter, egg roll, beef. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 48 beef 48 pasta 48 pork 48 this violation must be corrected by 10/1/13 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 47 pasta 47 tofu 47 egg roll 47. In walk in cooler # 2 **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken, pork, beef, pasta all 48F **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Chicken 48 beef 48 pork 48 pasta 48 **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, egg roll in walk in cooler. **Warning**
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10/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Equipment in poor repair. Walk in cooler not reaching 41° F. This violation must be corrected by 10/1/13 **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Food in walk in freezer **Warning**
- Basic - Food stored in holding unit not covered. Split beans **Corrected On-Site** **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink in kitchen area. **Warning**
- Basic - Stored food not covered in walk-in cooler. Butter, egg roll, beef. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry 48° beef 48° pasta 48° pork 48° this violation must be corrected by 10/1/13 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 47° pasta 47° tofu 47° egg roll 47°. In walk in cooler # 2 **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken, pork, beef, pasta all 48°F **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Chicken 48° beef 48° pork 48° pasta 48° **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef, egg roll in walk in cooler. **Warning**
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9/30/2013 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Kitchen
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4/16/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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10/20/2012 | Complaint Full | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- No mop sink or curbed cleaning facility provided.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed food contaminated by storage in used chemical containers, PAINT AND DISHMACHINE CHEMICLE CONTAINERS. STOP SALE ISSUED.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. GRILL.
- Observed garbage on the ground and/or pad around back door.
- Critical - Observed rodent activity as evidenced by rodent droppings found. OBSERVED 30 to 40 FRESH DROPPINGS AROUND WATER HEATER.
- Critical - Observed rodent activity as evidenced by rodent droppings found. OBSERVED 4 FRESH DROPPINGS ON TOP OF DISHMACHINE.
- Critical - Observed rodent activity as evidenced by rodent droppings found. OBSERVED APPROX. 20 FRESH DROPPINGS UNDER LINE REACH IN COOLER.
- Critical - Observed rodent activity as evidenced by rodent droppings found. OBSERVED APPROX. 15 FREH DROPPINGS ON FOOD SHELVES IN DRY STORAGE AREA.
- Critical - Observed rodent activity as evidenced by strong odor of urine and feces throughout kitchen.
- Critical - Observed screen in door torn/in poor repair. OBSERVED "GNAW HOLE" IN LEFT BOTTOM OF SCREEN DOOR IN REAR KITCHEN.
- Critical - Stop Sale issued due to adulteration of food product. OBSERVED FOOD STORED IN USED CHEMICLE CONTAINERS.
- Wet mop not hung to dry. BACK DOOR.
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10/19/2012 | Complaint Full | Emergency order recommended |
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. BEEF. Corrected On Site.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. RAW BEEF ABOVE FRESH PREPPED PRODUCE IN WALK IN COOLER.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE PRODUCE IN WALK IN COOLER.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. HANDLES ON EQUIPMENT.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. CUP STORAGE, WAIT STATION.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. WAIT STATION.
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6/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. LINE REACH IN COOLER. This violation must be corrected by : 6/20/12.
- Critical - Handwashing cleanser lacking at handwashing lavatory. WAIT STATION.
- Critical - Observed handwash sink used for purposes other than handwashing. CUP STORAGE, WAIT STATION.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED BEEF. This violation must be corrected by : 6/20/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW BEEF. This violation must be corrected by : 6/20/12.
- Critical - Observed potentially hazardous food thawed at room temperature. BEEF. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF ABOVE FRESH PREPPED PRODUCE IN WALK IN COOLER.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW EGGS ABOVE PRODUCE IN WALK IN COOLER.
- Observed residue build-up on nonfood-contact surface. HANDLES ON EQUIPMENT.
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6/19/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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1/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated dust. FANGUARDS IN WALK IN COOLER RUSTED and PITTED, REPLACE.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. OBSERVED 4 20# PROPANE TANKS STORED IN KITCHEN.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. PAN STORAGE.
- Observed residue build-up on nonfood-contact surface. SHELVES ON COOK LINE.
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11/10/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/21/2011 | Food-Licensing Inspection | Call Back - Complied |
- No Violations Were Observed
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5/5/2011 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- Critical - FOOD ESTABLISHMENT or manufacturers' dating information on FOODS may not be concealed or altered.
- Critical - Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, or other means shall be discarded.
- Critical - Hand Sanitizers. (A) A hand sanitizer and a chemical hand sanitizing solution used as a hand dip shall: (1) Comply with one of the following: (a) Be an APPROVED drug that is listed in the FDA publication Approved Drug Products with Therapeutic Equivalence Evaluations as an APPROVED drug based on safety and effectiveness; or (b) Have active antimicrobial ingredients that are listed in: (i) The FDA monograph for OTC Health-Care Antiseptic Drug Products as an antiseptic handwash, or (ii) The USDA List of Proprietary Substances and Nonfood Compounds, Miscellaneous Publication No. 1419; and (2) Comply with one of the following: (a) Have components that are exempted from the requirement of being listed in federal FOOD ADDITIVE regulations as specified in 21 CFR 170.39 - threshold of regulation for substances used in food-contact articles; or (b) Comply with and be listed in: (i) 21 CFR 178 - Indirect Food Additives: Adjuvants, Production Aids, and Sanitizers as regulated for use as a FOOD ADDITIVE with conditions of safe use, or (ii) 21 CFR 182 - Substances Generally Recognized as Safe, 21 CFR 184 - Direct Food Substances Affirmed as Generally Recognized as Safe, or 21 CFR 186 - Indirect Food Substances Affirmed as Generally Recognized as Safe for use in contact with FOOD; and (3) Be applied only to hands that are cleaned as specified under Section 2-301.12. (B) If a hand sanitizer or a chemical hand sanitizing solution used as a hand dip does not meet the criteria specified under Subparagraph (A)(2) of this section, use shall be: (1) Followed by thorough hand rinsing in clean water before hand contact with FOOD or by the use of gloves; or (2) Limited to situations that involve no direct contact with FOOD by the bare hands.
- Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
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5/3/2011 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Atlantic Pho, 5408 W Atlantic Blvd, Margate, FL »