BOBA QUEEN

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Employee removed chicken in bags over frozen fruit in stand up reach in freezer in preparea. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle iron and other equipment on cook line heavily soiled with food debris. Repeat Violation

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cook line.

Basic - Floor soiled/has accumulation of debris. Underneath fryers on cook line.

Basic - Plumbing system in disrepair. Toilet in men's restroom out of order. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Barista and cook. Cook added hat.

Basic - Plumbing system in disrepair. Hand sink in men's restroom . Restroom currently closed. Women's restroom available.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) in cooler less than 4 hours. Had it out.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (122F - Hot Holding) less than 4 hours in pot. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry beef from 2days ago staff added date mark.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Oil in the kitchen

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between table and wall. Staff removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74F next to rice cooker. Staff discarded water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters Toaster and other equipment

Basic - Single-service articles not stored inverted or protected from contamination. Over make table. Togo containers. Staff turned over. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked beef in reach in on cooked line. StFf moved products of chicken to lower shelf. Corrected On-Site - From follow-up inspection 2023-12-05: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over tuna on cook line. Staff moved chicken to lower shelf Corrected On-Site - From follow-up inspection 2023-12-05: Time Extended

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Stored Next to stove in a basket. - From follow-up inspection 2023-12-05: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry beef (111F - Hot Holding); boba (109F - Hot Holding). Less than 4 hours. Staff turned up heat. Corrective Action Taken - From follow-up inspection 2023-12-05: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-12-05: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating at front service counter. - From follow-up inspection 2023-12-05: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. No employees. Front staff making drinks and cooks in kitchen. - From follow-up inspection 2023-12-05: Time Extended

High Priority - Container of medicine improperly stored. Cough syrup and anti acids on shelf with condiments. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Fruit container in make table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk and cream 55F on counter less than 1 hour per operator. Placed back in cooler for temperature recovery. 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. Provided operator with form.

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

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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top, both waffle irons, outside of microwave. Repeat Violation

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. To go containers next to sink at front counter.

Basic - Wiping cloth sanitizing solution stored on the floor. Front counter area. Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray cleaner with open case of forks. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed cup out in sink at front counter and plastic stirrer left in sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of waffle iron food debris and build up on fryers. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. On fryers and other equipment. Repeat Violation

Basic - Single-service articles improperly stored. On floor at front counter. Forks and spoons. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Front counter. Corrected On-Site

High Priority - Container of medicine improperly stored. Ibuprofen stored with seasoning and spices Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Will provide operator with how to renew license, license expired on April 1st Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Waffle maker soiled with leftover food debris Fryers soiled with left over food debris

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Have been using time for boba, operator could speak to process but did not have written plan, printed out and reviewed time plan with operator for boba. boba put out at 12:00Corrected On-Site Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle under hand wash sink in kitchen Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Using cup to scoop rice Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and iPad on top of flour bin Corrected On-Site

Basic - Food stored on floor. Pot with fresh brewed tea on floor Oil stored on floor Bags of rice stored on floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated dust

Basic - Ripped/worn tin foil used as shelf cover. Tin foil on breading station soiled and torn

Basic - Single-service articles improperly stored. To go containers stored on floor

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 51°F sitting above make line less than 4 hours per operator. Placed inside of make table cooler for temperature recovery. Corrective Action Taken Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Both restrooms.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.

Basic - Bowl or other container with no handle used to dispense food. Rice container. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Inside make table cooler.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site