SO-JU CHIKN'

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Boba station flip top cooler, boba waffle iron, boba drink sealer and hand sink added by front counter. Warning - From follow-up inspection 2026-03-16: Plans have been submitted. Plans have been assigned to a plan reviewer, status incomplete. Time extend until next unannounced. Time Extended

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, 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. Breaded chicken is cooked, cooled then frozen. Pulled to thaw and use. No date mark.

Basic - Food stored under dripping air conditioning unit, 5gallon bucket of seasoning. Manager moved bucket of seasoning. Seasoning was covered and not contaminated. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked chicken is held on time, marked on chart/board, emailed written procedures to Tony.

Basic - Light not functioning. 1 light under hood not working.

Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons on customer service counter Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Scoop no handle in with salt seasoning Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen not wearing a hair restraint Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tempt water at 125F, manager turned up the heat.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken, and cooked seasoned shrimp, thawing at room temperature. Manager moved items to refrigerator to thaw. Corrective Action Taken

High Priority - Employee washed hands with no soap. Employee returned from outside and did not use soap to wash hands. Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. No paper towels at hand wash sink next to ice machine Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chemical dispenser not working properly. Educated operator on how to manually set up triple sink with chlorine and discontinue the use of automatic chemical dispenser until fixed. Triple Sink (Chlorine 00ppm); Triple Sink (Chlorine 50ppm) Corrected On-Site Repeat Violation - From follow-up inspection 2023-06-22: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Using cup to scoop jasmine rice no handle Corrected On-Site - From follow-up inspection 2023-06-22: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm); Sanitizer Bucket (Chlorine 50ppm) - From follow-up inspection 2023-06-22: Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested Triple Sink (Chlorine 00ppm) solution being used looked to light in color. Opened new sanitizer and replaced, tested at Triple Sink (Chlorine 50ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat in walk in cooler Raw chicken out of hermetically seal package over raw ribs in reach in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (46F - Cold Holding) operator stocked cooler this morning suggested rapid chill on item, added ice. cooked chicken retemp (41F - Cold Holding) Cooked chicken (50-61F - Cold Holding) operator had chicken sitting out next to fryer, pulled out this morning for prep. Suggested to place chicken back in walk in cooler if not working with it currently Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on cooked chicken and pork fried rice in cookline unit No dates on cooked chicken in walk in cooler No dates on coleslaw, kimchi, or Mac n cheese front cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 72F, operator had serving utensils in hot holding unit wasn't turned on.

Basic - No handwashing sign provided at a hand sink used by food employees. In womens restroom In men's restroom

Basic - Standing water in bottom of reach-in-cooler. Cookline unit Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled white substance in containers

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shelled eggs over ready to eat lettuce in walk in cooler Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in dish pit area and on servers cart at entrance to kitchen Repeat Violation

Basic - Ice bucket not inverted or protected Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 80F with rice scooper and ladles Repeat Violation

Basic - Reuse of single-service or single-use articles. Reusing a sriracha bottle for oil based sauce

Basic - Standing water in bottom of reach-in-cooler. Cookline unit

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled sanitizer in dish pit Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Using a bowl in rice to scoop Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Ice buildup in reach-in freezer. Operator had to get tube fixed for draining, planning on removing ice this weekend since tub just replaced Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped at 71F Corrected On-Site

Basic - Hole in or other damage to wall. By front counter

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Through kitchen