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Licensee
Name: MEKONG ORIENTAL RESTAURANT License Number: SEA6209598
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Closed Secondary Status:
Location Address: 5944 N 34 STREET
ST PETERSBURG, FL 33714-1211

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/15/2014 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
8 8 17
Violations:
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
16-03-4    Basic - Accumulation of debris inside warewashing machine. (Well of unit) **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
35A-20-4    Basic - Dead mouse present. (On floor of outdoor storage shed under shelving across from reach in freezer. 1 dead mouse on glue trap under shelving by kitchen hand sink.) **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. (All cook line employees) **Warning**
14-11-4    Basic - Equipment in poor repair. (Walk in cooler, ambient air 59°F , two door upright next to stove ambient air 62°F, make table across from stove with all foods 67°F-76°F) **Warning**
08B-37-4    Basic - Food stored in a prohibited area.(Open packages of curing salt, dried baby squid, in outdoor storage unit) **Warning**
08B-12-4    Basic - Food stored in holding unit not covered.(raw meats in chest freezer and walk in freezer) **Repeat Violation** **Warning**
33-19-4    Basic - Garbage on the ground and/or pad around dumpster. **Warning**
36-13-4    Basic - Grease accumulated under cooking equipment. Food debris along walls under coolers. **Warning**
10-11-4    Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. (92°F water near rice cookers) **Warning**
10-19-4    Basic - In-use tongs stored on oven door handle. **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
35B-04-4    Basic - Outer openings of establishment cannot be properly sealed when not in operation. Dead mouse observed under bottom shelf of outdoor storage shed near bags of rice and onions.. Back wall of storage area is wooden fence without full closure at ground level or roof level. Roof of storage place is plastic corrugated roofing. **Repeat Violation** **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. (Package of quail thawing in sole hand sink of kitchen.) **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. (Two door upright unit next to stove) **Warning**
29-20-4    Basic - Standing water in handwash sink/ handwash sink draining very slowly. (Next to 3 compartment sink.). **Corrected On-Site** **Warning**
14-06-4    Basic - Wood food-contact surface not properly sealed. (Shelves of outdoor storage area where canned and bottled foods, bags of rice, bags of onions and paper goods are held.) **Repeat Violation** **Warning**
22-49-4    High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine after multiple cycles. **Warning**
12A-25-4    High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. (Cook at make table touched face with sanitary gloved hand then continued food prep.) **Warning**
35A-19-4    High Priority - Live rodent present. (One live mouse in glue traps under equipment shelving by kitchen hand wash sink.). Employee removed and discarded mouse traps. **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (54°F butter, 53°F cooked fish in 2 door upright cooler next to stove, 56°F butter, 61°F soup, 53°F beef and vegetables, 53°F cooked chicken, 59°F oil and garlic, 63°F spring rolls, 53°F shredded cabbage and carrots, 59°F cooked rice, 54°F tofu, 58°F raw shell egg, 64°F sliced beef upper area make table cooler, 76°F cooked pork, 76°F cut lettuce, 67°F raw beef) **Repeat Violation** **Warning**
08A-04-4    High Priority - Raw animal food stored over/with ready-to-eat food in chest, upright and walk in freezers - not all products commercially packaged. **Warning**
35A-04-4    High Priority - Rodent activity present as evidenced by rodent droppings found. 40+ droppings under shelves, on wall beams, and on dry food storage shelves of outdoor storage area. Unable to determine freshness of most due to densely packed room. **Warning**
01B-03-4    High Priority - Stop Sale issued due to adulteration of food product. (Open packages of curing salt and dried baby squid in outdoor storage unit) **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.54°F butter, 53°F cooked fish in 2 door upright cooler next to stove, 56°F butter, 61°F soup, 53°F beef and vegetables, 53°F cooked chicken, 59°F oil and garlic, 63°F spring rolls, 53°F shredded cabbage and carrots, 59°F cooked rice, 54°F tofu, 58°F raw shell egg, 64°F sliced beef upper area make table cooler, 76°F cooked pork, 76°F cut lettuce, 67°F raw beef **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface on interior and exterior of metal pans above microwaves holding dry noodles. Meat grinder in walk in freezer with raw meat protruding from holes. Grinder head is not stored protected to keep unit or food clean from contamination. **Repeat Violation** **Warning**
05-05-4    Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. (Upright 2 door cooler next to stove, thermometer reads 35°F, ambient air 62°F ) **Warning**
22-23-4    Intermediate - Encrusted, soiled material on slicer used for vegetables stored in outdoor storage area unprotected and commingling with dusty packages. **Warning**
27-05-4    Intermediate - Handwash sink in kitchen does not provide water through a mixing valve or combination faucet. Hot water flows at 160°F **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. (Package of quail in sole kitchen hand sink.) **Warning**
03D-22-4    Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. (Beans sprouts cooling from prep, holding in walk in cooler) **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. (Cooked fish in to door unit next to stove) **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. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.