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Name: BASIL THAI BISTRO AND BAR License Number: SEA2613227
Rank: Seating License Expiration Date: 06/01/2015
Primary Status: Ownership Changed Secondary Status:
Location Address: 1004 HENDRICKS AVE

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 07/23/2012 Met Inspection Standards
During This Visit
More information about inspections.
16 2
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
24-05-1    Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates, bowls on shelf Corrected On Site.
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce reach in cooler also shrimp and batter; 60F ambient air thermometer Don't use this reach in cooler for potentially hazardous food until thermometer reads 41F or below
02-17-1    Critical - Establishment not maintaining salmon invoice for 90 days. took them home to organize
08A-20-1    Critical - Food not properly protected from contamination. sliced onion bare on shelf in reach in cooler, no plate or deli paper; wraped with plastic Corrected On Site.
05-09-1    Critical - No conspicuously located thermometer in holding unit. walk in cooler, exterior thermometer not properly working ; also 1 door reach in cooler Repeat Violation.
53B-08-1    Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. some are copies, must get original certificates by next unannounced inspection
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. making sushi, got gloves on Corrected On Site.
23-03-1    Observed build-up of grease on nonfood-contact surface. hood filters
12A-17-1    Critical - Observed employee improperly washing hands. with gloves on Corrected On Site. explained to him, did it again properly
08A-12-1    Critical - Observed food stored in undrained ice. on tofu, removed ice Corrected On Site. Repeat Violation.
08A-28-1    Critical - Observed food stored on floor. 2 buckets with food, big bag of salt Corrected On Site.
09-05-1    Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice Corrected On Site.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 56F shrimp, iced down to 41-43F Corrected on site, and 50F flour batter, moved to another cooler
02-25-1    Critical - Observed raw food not labeled as specified by law. raw sushi on menu
41A-02-1    Critical - Observed toxic item stored by food. windex by lemon juice Corrected On Site.
41B-03-1    Critical - Observed unlabeled spray bottle. over dishmachine Corrected On Site.
02-24-1    Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice Corrected On Site. Repeat Violation.
03A-06-1    Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. by cook line, placed back in cooler
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395