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Name: BASIL LEAF THAI AND SUSHI BAR License Number: SEA6216345
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 6395 GULF BLVD

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/30/2014 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.(storage containers on shelving) **Warning**
10-08-4    Basic - Ice scoop handle in contact with ice.(ice machine) **Corrected On-Site** **Warning**
10-19-4    Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Warning**
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.(in storage room) **Warning**
14-40-4    Basic - Nonfood-contact equipment in poor repair.(walk in cooler incapable of reaching 41°F, Cooked chicken 45°F, raw pork 45°F, raw shrimp 45°F, tofu 45°F, cooked pasta 45°F, cooked rice 45°F, ) **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.(shrimp)placed in refrigeration. **Corrected On-Site** **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair.(reach in cooler on cooks line) **Warning**
25-32-4    Basic - Reuse of single-service articles.(used as scoops for rice) **Warning**
24-18-4    Basic - Silverware/utensils stored upright with the food-contact surface up.(spoons in cups in kitchen near entry door) **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets.(reach in cooler on cooks line) **Warning**
23-10-4    Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(Cooked chicken 45°F, raw pork 45°F, raw shrimp 45°F, tofu 45°F, cooked pasta 45°F, cooked rice 45°F, in walk in cooler)(Cooked tofu 49°F, cooked potato 48°F, cooked sweet potato 49°F, ) **Warning**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(storage room) **Corrected On-Site** **Warning**
31B-03-4    Intermediate - No soap provided at handwash sink.(storage room) **Corrected On-Site** **Warning**
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.(incomplete form) **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.(everything ) **Warning**
14-76-4    Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Cooked chicken 45°F, raw pork 45°F, raw shrimp 45°F, tofu 45°F, cooked pasta 45°F, cooked rice 45°F, ) **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395