Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   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: KANPAI License Number: SEA6007366
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 41 E PALMETTO PARK RD
BOCA RATON, FL 33432

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/29/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 6 16
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
23-15-4    Basic - Accumulation of food debris/soil residue on handwash sink. Near rice cookers. **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. - heavy grease build-up. **Warning**
14-05-4    Basic - Cardboard used to line food-contact shelves. - under Sauces On Prep Table.aqqqqqq **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. - cell phone left on food prep table in kitchen by arriving manager. - cooks cellphone and keys on cook line pass thru abutting clean dishware. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. - kitchen food preparer **Warning**
36-18-4    Basic - Floor tiles cracked, broken or in disrepair. - in kitchen, prep area, dishwashing area,storage area. **Warning**
36-17-4    Basic - Floor tiles missing. - in kitchen, prep area, dishwashing area,storage area. **Warning**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. . - heavy grease build-up. **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. - cook lineundercounters. **Warning**
51-18-6    Basic - No copy of latest inspection report available. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. - bus tub piled full of raw tuna Thawing at room temperature **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. - cut peeled onions **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. - pass thru Rice Cooker Area, Hand Sink area **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
14-06-4    Basic - Wood food-contact surface not properly sealed. - Shelving in center kitchen is covered by soft - soft plywood used on cutting board of rear cold display counter **Warning**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - food preparer Breading raw shrimp on an I Cleaned/unsanitary Dishmachine drainboard. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REAR DISPLAY COUNTER - (DISPLAY COOLER) strip steak loins 49° rib eye loins 51° meat has been on display since yesterday per person in charge. See Stop Sale **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. REAR DISPLAY COUNTER - (DISPLAY COOLER) strip steak loins 49° rib eye loins 51° meat has been on display since yesterday per person in charge. **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**
53A-01-5    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
53A-05-5    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - in Tall 2Door True Freezer, whole salmon filets, and salmon steaks - single door Premium Freezer - prepped and repackaged pork and beef. **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. - cut peeled onions. **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**
45-04-4    Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. - a full size commercial deep fryer has been added to the cook line and is completely outside of exhaust hood coverage and completely without fire suppression system coverage.
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395