SARIONE DESSERT CAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expire February 1, 2026. Establishment current open, operating, and serving customers at time of inspection. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small green cutting board soil.

Intermediate - Handwash sink used for purposes other than handwashing. A water drain for dessert snow maker placed inside hand washing sink for drainage. Observed employee dumping ice inside hand washing sink.

Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Dessert Cafe is located inside a Korean Grill restaurant. Operator assumed Dessert Cafe is a part of the Korean Grill establishment and not a separate licensed establishment. Plan review for Dessert Cafe does not match current plans on file. A plan review handout has been provided to the manager at time of inspection.

Basic - Accumulation of black, green, and pink mold-like substance in the interior of the ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Small green cutting board with cut marks.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, eyeglasses and iPad stored in kitchen prep table next to clean single service forks, spoons, knives, and bowls. Employee relocated personal items to an approved location at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles located inside establishment not labeled.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over butter and bananas in reach-in cooler. Operator removed eggs. 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. Provided by email. Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator's food stored with/over butter and bananas that served the customer in reach-in cooler. Operator moved to proper storage. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of melted butter (78F - Hot Holding) stored on electric stove. Operator voluntarily discarded. Discussed with operator about the proper hot holding temperature is 135 F or higher.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container of bobas stored in handwash sink. Operator moved to reach-in cooler. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water at 73 F. Operator discarded water. Corrected On-Site

Basic - Single-service articles improperly stored. A case of straws and plastic drinking cups stored on floor. Operator removed from floor. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.

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