BONGO’S RESTAURANT & BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over rice in maketable cooler at end of cook line. Operator rearranged. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle at front bar area. Several chemical bottles at dish machine area.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink next to prep sink has no hot water.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine in dry storage area. Operator flipped. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Ran dishmachine sever

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food container, yogurt and banana stored in reach-in cooler at front bar area. Operator placed in container and labeled for employee. Corrected On-Site

Basic - Food stored on floor. Two boxes of seafood on floor of walk-in freezer. Operator moved to shelf. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoops touching sugar, flour, rice, in bulk containers at back dry storage area. Operator placed upright. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline maketable in standing water at 90F. Operator removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. 5 containers on clean dish shelving ver triple sink.

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water at prep sink. Operator turned on water and placed under running water. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site - From follow-up inspection 2025-07-14: Time Extended - From follow-up inspection 2025-07-29: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-07-14: Time Extended - From follow-up inspection 2025-07-29: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice Corrected On-Site - From follow-up inspection 2025-07-14: Time Extended - From follow-up inspection 2025-07-29: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer Corrected On-Site - From follow-up inspection 2025-07-14: Time Extended - From follow-up inspection 2025-07-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready-to-eat items in walk-in cooler. Operator moved to bottom shelf in walk-in cooler 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 and the time removed from temperature control cannot be determined. Sushi rice left in front counter overnight per operator, observed before establishment opened. Operator discarded. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of Lysol cleaner on sushi bar.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ More than 4 employees present at time of inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided operator with TPHC plan. Operator completed during inspection.Corrected On-Site Corrected On-Site

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

Basic - Cardboard used to line food-contact shelves.hroughout walk-in cooler and dry storage.

Basic - Faucet/handle missing at plumbing fixture. Hot water handle not working on handwash sink next to warewashing area.

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to prep area.

Basic - Silverware/utensils stored upright with the food-contact surface up. In sushi bar area.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink basin.