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Licensee
Name:
URBAN HIBACHI
License Number:
SEA5812811
Rank:
Seating
License Expiration Date:
06/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
3120 S KIRKMAN ROAD ORLANDO, FL 32811
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
02/06/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
9
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.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee in kitchen with ear plugs in ears.
Basic - Paper towel used as liner for food container.
Observed paper towels in container holding product on cook line reach in cooler. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Noodles at 48, chicken at 47, chicken employees stated the product has been held for more than 4 hours. **Repeat Violation**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Noodles at 48, raw chicken at 47.
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.
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/hotels-restaurants/food-lodging/food-manager/
Manager Harley came in during inspection. **Corrected On-Site** **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Located at kitchen handsinks. **Corrected On-Site** **Repeat Violation**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
Observed many prepped items in reach in and walk in cooler with no date marks. **Repeat Violation**
Intermediate - Records/documents for required employee training do not contain all of the required information.
Date of birth missing on Nick Sush, Trung Le Food Handler certificate.
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.
