THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
   Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: ROUEN THAI RESTAURANT License Number: SEA3910683
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 3324 GANDY BLVD
TAMPA, FL 33611

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/05/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
1 6 18
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
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Cup in sugar **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. And hood system dripping from ledge **Warning**
14-45-4    Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation** **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of bottled water **Warning**
21-05-4    Basic - Cloth used as a food-contact surface. Cloth covering green peppers in walk in cooler **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. Dish room **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
10-11-4    Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Scoop in small crock pot, not turned on. 77° **Repeat Violation** **Warning**
16-46-4    Basic - Old labels stuck to food containers after cleaning. Remove labels after purchasing containers **Warning**
33-16-4    Basic - Open dumpster lid. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken **Warning**
14-67-4    Basic - Reach-in cooler gasket torn/in disrepair. Kitchen **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Plastic curtains in walkin cooler on cooks line **Warning**
21-14-4    Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. **Warning**
25-02-4    Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to woks and triple sink in kitchen **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Label sugar **Warning**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef over cooked chicken **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen and ladies bathroom **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **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. **Repeat Violation** **Warning**
53B-05-5    Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
22-18-4    Intermediate - Soil residue in food storage containers. Sugar **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

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.