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Licensee
Name: PHO QUYEN CUISINE ENTERPRISE License Number: SEA3913010
Rank: Seating License Expiration Date: 02/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 8404 W HILLSBOROUGH AVE
TAMPA, FL 33615

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/04/2014 Met Inspection Standards
During This Visit
More information about inspections.
5 5 27
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
14-22-4    Basic - Can opener blade not kept sharp - observed metal shavings.
21-32-4    Basic - Cloth used as a food-contact surface. **Corrected On-Site**
35A-03-4    Basic - Dead roaches on premises. 2 behind ice machine and one in mircowave. **Repeat Violation**
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.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. **Repeat Violation**
36-19-4    Basic - Floor under dishmachine or three-compartment sink area soiled. **Repeat Violation**
36-15-4    Basic - Food debris accumulated on kitchen floor.
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave.
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves.
14-70-4    Basic - Ice buildup in walk-in freezer. **Repeat Violation**
10-08-4    Basic - Ice scoop handle in contact with ice.
42-02-4    Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty mop bucket after each use.
10-19-4    Basic - In-use tongs stored on oven door handle.
22-19-4    Basic - Interior of microwave soiled with encrusted food debris.
38-07-4    Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen **Repeat Violation**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
23-14-4    Basic - Shelf under preparation table soiled with food debris.
23-09-4    Basic - Soiled reach-in cooler gaskets.
08B-13-4    Basic - Stored food not covered in walk-in cooler.
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
02D-01-4    Basic - Working containers of food removed from original container not identified by common name. Coarse pepper container with unknown spice in it.
36-25-4    Basic - bathroom door in disrepair. Door for employees missing bottom section.
22-42-4    High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
03D-01-4    High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soups. Corrective action taken.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corrective action taken. See stop sale **Repeat Violation**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Onion infused oil. **Repeat Violation**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-26-4    Intermediate - Buildup of soiled material on racks in the reach-in cooler.
22-23-4    Intermediate - Encrusted, soiled material on slicer.
03D-20-4    Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
22-18-4    Intermediate - Soil residue in food storage containers. Spices on crash cart.
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