J PETAL JAPANESE CREPE AND THAI ICE CREAM

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef cold held in flip top cooler at 45F. Per operator, beef transfer to unit 30 minutes before the inspection. Operator place ice packs on item for quick chill. Corrective Action Taken Warning - From follow-up inspection 2026-05-18: At the time of callback inspection, beef temps in flip tol cooler at 45F. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink block with chair. Warning - From follow-up inspection 2026-05-18: Handwashing sink blocked with chair and bag with flour. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 12/01/2022 Warning - From follow-up inspection 2026-05-18: At the time of callback inspection, all employees training certification expired on 03/10/2026. Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. -Observed various food items stored on dry storage floor. Warning - From follow-up inspection 2026-05-18: At the time of callback inspection, containers with food sauces stored on dry storage floor. Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of brown like substances buildup inside glass door standing cooler. Warning - From follow-up inspection 2026-05-18: Violation not complied Admin Complaint

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2026-05-18: Not complied Admin Complaint

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 operator touch ready to eat bean sprouts with bare hands

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee take his gloves off and wash hands in triple sink area

Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes stacked around hand wash sink in triple sink area. Operator removed Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed 2023's license

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed rag on kitchen cutting board

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee washed dishes, touched clothes, wiped hands on wiping cloth rag and prepared food all without changing gloves.

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 and the time removed from temperature control cannot be determined. No time mark on tapioca balls that require refrigeration. For 1pm to 4pm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by various boxes and bucket

Basic - Food stored on floor. Bucket of cooked pork on floor next to triple sink area. Operator put in 2 door freezer Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go plates on top of hot table not inverted with no overhead protection. Operator inverted Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag not stored in sanitizer bucket, but kept on kitchen flip top

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table, Raw shell eggs (75F - Cold Holding). Per operator food not portioned or prepared today, not held under any time control. Per operator foods outside of cooler less than 2hrs. Operator placed in cooler for quick chill Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Underneath flip tops; cooked pork (50F - Cold Holding). Per operator food not portioned or prepared today, food in unit less than 4hrs. Operator placed in freezer for quick chill. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Large chopsticks in handwashing sink behind front counter. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind front counter. Operator placed paper towels next to unit. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bean sprouts soaked in water under front counter flip top, not date marked. Per operator in unit over 24hrs.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in dry storage area, soiled.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. 2 door True Freezer in back storage area, gasket damaged (left side).

Basic - Food stored on floor. Vegetable oil container placed on floor in back storage area. Operator stored properly. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. To go bowls and napkins, inside storage area stored in direct contact with floor. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in freezer, bagged raw shrimp and open package raw chicken above bags of frozen vegetables. 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 True reach in freezer, open package of raw chicken on top of bags of shrimp removed from original case.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop upper cooler, container cooked pork (48F - Cold Holding) being held above chill line and out of temperature control. Per employee in that location of unit since 11:30am. Employee moved container to lower cooler to rechill and cold hold. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. Boba pearls kept under time control missing time stamp. Employee added time mark 12:00pm-4:00pm. Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading greater than 200pm chlorine. Employee remade to proper 100ppm. Corrected On-Site

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. Bulletin printed and provided. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At small hand sink by front counter.

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

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. New employee hired 2 weeks did not have form provided to be signed. Printed bulletin and employee read and signed. Corrected On-Site

Intermediate - No soap provided at handwash sink. At small hand sink at front counter.

Basic - Food stored on floor. Container vegetable oil on floor by entrance to back prep area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Container of spatulas in standing water beside induction burners. Employee removed utensils and dumped water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in freezer, raw chicken and raw beef stored over portioned noodles. None of the items are commercially packaged. Items moved to be appropriately stored. Corrected On-Site

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. Item prepared less than 2 hours ago. Timer started. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed operator consumer advisory which she hung up at time of inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2021.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed make table cook line - pork belly (51°F - Cold Holding); pork gyoza (45°F - Cold Holding); per operator item was cooked at 2 pm and stored above chill line in cooler. Operator removed and stored items in bottom of cooler. Corrective Action Taken

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. Observed tapioca pearls stored out at room temperature identified by procedure missing time mark. Operator time marked product appropriately. Corrected On-Site

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. Observed wiping cloth at 200 ppm of chlorine. Operator diluted to 100 ppm of chlorine. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed handwash sink in rear prep area missing soap. Operator provided soap. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee Wendy's drink stored on counter at front of establishment. Operator removed and discarded. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets of freezers and coolers in prep area.

Basic - Food stored on floor. Observed containers of sugar and soy sauce stored on floor in rear kitchen area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in rear prep area unshielded and unprotected.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service articles in kitchen area stored upright and not protected. Operator inverted at time of inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed noodles thawing at room temperature on front counter. Operator removed and stored in cooler to control thawing process.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops (abductor muscle), raw chicken stored above bean sprouts in ramen make table. Operator removed and stored appropriately below ready to eat products. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket at Chlorine of 200ppm. Operator discarded and remade to 50 ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided at handwash sink next to fryer. Operator provided paper towels. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in glass door cooler stored above drinks, milk, sauces a d tapioca pearls to be served to the public. Operator removed and stored appropriately below all food items to be served to the public and marked. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed cooler with ice. Ice scoop handle is touching ice. Operator removed and stored scoop to maintain handle above ice. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights in rear prep area missing shields.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service bowls not properly inverted on make tables. Operator inverted bowls. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Observed open bag of flour stored in rear prep area uncovered. Operator closed bag by rolling top. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored of cook line make table cutting boards damp. Operator removed and stored in solution between uses after remaking solution. Corrected On-Site

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed oil fryer on counter behind ramen make table without any fire suppression system. Repeat Violation