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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: KIKI'S ASIAN BISTRO License Number: SEA6009203
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 71 S FEDERAL HWY
BOCA RATON, FL 33432

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 10/16/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 6 10
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. **Warning**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. - wall rear kitchen near floor where there should be protective cove molding. **Warning**
23-21-4    Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
36-24-5    Basic - Hole in or other damage to wall. - rear kitchen near floor where there should be protective cove molding. **Warning**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. . **Warning**
23-14-4    Basic - Shelf under preparation table soiled with food debris. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. - cooked chicken, cooked egg rolls, fried shrimp, prepped sprouts. **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. - rear kitchen area. **Warning**
12A-04-5    High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Cook on cook line went from drinking coffee/tea and eating, to using cellphone, to handling and preparing food, all without hand washing. **Warning**
01D-01-4    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - REACH IN COOLER (Cook Line Cold Table) cooked chicken 50° cooked noodles 60° sprouts 49° (Undercounter) cooked chicken 48° dumplings 47° - FRONT COUNTER - (Sushi Display) Krab 50° Cream Cheese 50° AMBIENT TEMPERATURE 50° - WALK IN COOLER - fried shrimp 47° cooked noodles 46° cooked egg rolls 47° cooked pork 47° sprouts 47° INCOMING AIR 47° **Warning**
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. HOT HOLDING (Bain Marie's) Hot and Sour Soup 111° **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. HOT HOLDING (Bain Marie's) Hot and Sour Soup 111° **Warning**
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. - atop counters and prep tables. **Warning**
11-07-4    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **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. **Warning**
53B-13-5    Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **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. - in walk in cooler: cooked egg rolls, fried shrimp, cooked chicken. - in freezer, blocks of prepared sushi fish not labled and dated **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395