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Name: BAP BISTRO License Number: SEA1621986
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Delinquent Secondary Status: Active
Location Address: 149 NW 136 AVE

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/18/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
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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 in front counter area. **Warning**
36-36-4    Basic - Ceiling tile missing in rear prep area . **Warning**
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner on dish rack next to walk in cooler. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cellphone in prep area. **Warning**
13-07-4    Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee has bracelets on , bracelet contacting cutting board. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
08B-38-4    Basic - Food stored on floor. 5 gallon case of pepper paste on floor by ice machine next to back door. Soy sauce, vinegar, tea bags and cases of oil on floor in rear prep area. Bag of carrot of floor in walk in cooler. **Warning**
10-07-4    Basic - In-use utensil stored in standing dirty water less than 135 degrees Fahrenheit at front counter. Spatulas in water at 84F by grill. **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. **Warning**
36-62-4    Basic - Light not functioning in walk-in cooler. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees in rear prep area. **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Microwave exterior soiled. Walk in cooler door soiled. Exterior of chest freezer and gaskets soiled. Gaskets soiled reach in cooler at front line. **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Prepped onions **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber stored over tofu in walk in cooler. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee touched face and hair then put gloves on without washing hands and immediately started prepping food. Employee cleaned drain at hand wash sink removed gloves and put on new gloves without washing hands and went back to prepping food. Employee went from cleaning , then wiped wet hands on side of pants and then handled clean bowl without washing hands first. Employee handled raw fish with gloved hands, then removed gloves, put on a new pair of gloves and handle clean dishes without washing hands. Employee touched her face with hands, then touch cutting board and takeout container without washing hands first Employee used cellphone, then portion green onions without washing hands first **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. Employee touched her face with hands, then touch cutting board and takeout container without washing hands first Employee used cellphone, then portion green onions without washing hands first **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees cut cabbage with bare hands then placed in walk in cooler. **Warning**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board where raw fish was being cut in front counter not sanitized before placing container with food on top of it. **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 10 live flies by ice machine and mop sink 2 live flies by slicer , 1 live fly landed on slicer slicer cleaned and sanitized. 15 live flies in rear prep area, landing on shelving, pots and pans, food storage shelving and containers of food 5 live flies in dining room area 15 live flies in men's room **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. For salmon served raw. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed kimchee 51°-55°F , mushroom 49°F, cut cabbage 58°F, kale 56°F, bean sprout 48°F, corn 58°F, spinach 54°F, beans 41°F, krab 44-45°and fish 51°F in display cooler in front counter area next to steam table. As per operator Food in cooler since 10:30 am. Food placed in walk in cooler for quick chill. **Corrective Action Taken** **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed cooked sushi Rice 79°F. Rice out of temperature for 5 hours. See Stop Sale **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw salmon stored over tofu in walk in cooler. Raw tuna stored over corn in reach in cooler at front counter. Corn removed. Corrected on site. Raw salmon and tuna stored behind dressing and sauces in display unit by front counter. **Warning**
03A-03-4    High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed raw shell eggs 67°F on cookline by front counter under no temperature control. Eggs placed in reach in cooler to quick chill. **Corrective Action Taken** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Observed cooked sushi Rice 79°F. Rice out of temperature for 5 hours. See Stop Sale **Warning**
41-10-4    High Priority - Toxic substance/chemical improperly stored. Observed butane and raid bait stored next to chicken broth and over take out boxes on shelf in front of walk in cooler. Chemicals removed. **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**
22-05-4    Intermediate - Cutting board(s) stained/soiled in rear prep area. **Warning**
31A-13-4    Intermediate - Employee used handwash sink as a dump sink. Employee dumped dirty water from spatula in handwash sink at the front counter. **Warning**
13-06-4    Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed drink cup stored in hand wash sink at the front counter. Cup removed. **Corrected On-Site** **Warning**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed knife in handwash sink by front counter. Sink used to fill water containers. **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue by the front counter. **Warning**
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
27-06-4    Intermediate - No hot running water at three-compartment sink. Hot water shut off **Warning**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
53B-01-5    Intermediate - No proof of required state approved employee training provided for any 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. Observed spice containers on top of microwave soiled. **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Degreaser and cleaning solution bottles unlabeled. **Warning**
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