GOPHO

Intermediate - - From initial inspection : 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/. Observed Lincoln Davis expired 12/14/2025. Warning - From follow-up inspection 2026-03-24: Certified food manager is still expired. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (52F - Cold Holding); shredded cabbage (57F - Cold Holding) in containers stored on top of the ice. per operator held out of temperature less than 1 hour. Operator placed items in ice bath for quick chill. Corrective Action Taken

Intermediate - Spray bottle containing toxic sanitizer substance not labeled.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2021

Basic - Equipment in poor repair. Top of freezer chest pitted and buildup of rust

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in kosher salt container the handle in contact with kosher salt

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop and spoons in standing water temperature 65F at front counter flip top.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on the floor by rear door.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. bean sprouts (56F - Cold Holding); cut cabbage (54F - Cold Holding), observed containers on lower ice, per employee food held less than 4 hours. Employee ice bath both containers Forrest a quick chill. Flip top- cooked noodles (50F - Cold Holding); brisket (51F - Cold Holding). Per employee food held less than 4 hours, observed food stored above the rim line. Employee moved food out of temperature to walk in cooler for a quick chill. Corrective Action Taken

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. Poster emailed

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Front counter- lower cooler, carrot juice, lemonade and coffee drinks packaged on site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on same shelf of clean equipment storage rack. Employee discarded. Corrected On-Site

Basic - Equipment in poor repair. Cover of chest freezer with substantial build up of rust

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on stove handle, employee removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoons-boba station-water temperature (62F) employee removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Dry goods storage area. Bags of sugar, salt , flour, and container of syrup. employee labeled . Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employe handling cellphone replaced gloves then engaged in preparing egg rolls without washing hands.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by pots and pans. Operator removed Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured opposite walk in cooler. Operator chained Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. #1: Raw steak above ready to eat sauce in walk-in cooler. Operator moved to lower shelf. #2: raw steak above ready to eat chicken in flip top cooler on cook-line. Operator reversed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. meatballs (53°F - Cold Holding) In flip top cooler across from stove, meatballs are stacked high above fill line in container. Operator removed excess and moved to reach-in cooler below. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (129°F - Hot Holding); veggie broth (130°F - Hot Holding Advised operator to keep broth on Time As A Public Health Control and provided form at time of inspection which he filled out. Corrective Action Taken

Intermediate - Spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sugar and salt. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf near back door. Operator removed. Corrected On-Site

Basic - Food stored on floor. Buckets of sauce stored on floor in walk-in cooler. Operator moved to shelf. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over variety of unwashed produce in walk in cooler. Operator advised to store raw meats properly.

Basic - Bowl or other container with no handle used to dispense food in dry storage containers. Operator removed and discarded no handle bowls. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Repeat Violation

Basic - Single-service articles improperly stored. Observed box of soup containers stored in the floor at front counter. Operator stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers of veggie soup seasoning and cornstarch without labels. Operator placed labels on containers. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade containers used to store rice and sugar.

Intermediate - Handwash sink not accessible for employee use at all times. Observed food containers stored in front of hand wash sink in the kitchen. Operator removed containers from blocking hand wash sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease.

Basic - Working containers of food removed from original container not identified by common name. Powdered sugar at front counter. Operator placed label on container. Corrected On-Site