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Licensee
Name:
BENTO CAFE
License Number:
SEA2614377
Rank:
Seating
License Expiration Date:
06/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
4860 BIG ISLAND DR JACKSONVILLE, FL 32246
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/30/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
2
0
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.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1. cooked eel (52°F); cream cheese (48°F); raw white fish (47°F); raw tuna (47-48°F); raw salmon (49°F); cooked shrimp (47°F) in middle reach in cooler in sushi station. Chef stated food was placed in cooler from main cooler at 11am. Chef placed food in reach in freezer.
2. cooked vegetables (45-46°F); cooked shrimp (44-49°F); fried tofu (49-53°F); sprouts (45-47°F); butter (70°F) in main flip top cooler. Manager stated food was placed from main cooler to flip top this morning around 11am. He also stated cooler was not working early this morning. Manager placed ice bags over food.
3. raw chicken (70-72°F) stored in prep reach in cooler next to walk in cooler. Manager stated raw chicken was taking out of the cooler at 12 and has been thawing out since. Manager placed chicken in walk in freezer.
4. cooked chicken (45-49°F); tofu (49-50°F); heavy cream (48-49°F); raw chicken (46-48°F); cooked noodles (49°F); re hydrated rice noodles (50°F) in walk in cooler. Food has been in cooler between 2-3 days. Cooler has an ambient temperature of 51°F. Food was placed in walk in freezer. **Corrective Action Taken** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
fried shrimp (84°F) sitting at room temperature next to handwash sink in sushi station. Chef stated shrimp was cooked 30 minutes ago and cook prepared to many shrimps. Chef discarded shrimp. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
Cooked brown rice and cooked white rice time marked from 11:00-3:00pm. It's 4:00pm and cooked rice has not been discarded. Chef discarded rice. See stop sale. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
shredded krab sticks (45-46°F - Cooling) in middle reach in cooler in sushi station. Chef stated krab sticks were shredded at 11am this morning. It's almost 4 hours and 30 minutes and krab salad is not 41°F or below. Chef placed ice over shredded krab salad. **Corrective Action Taken** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
Cooked beef dated 10/18 in salad reach in cooler near service window. Manager stated beef was cooked in house and he is unsure of when the beef was cooked. Manager discarded beef. See stop sale **Corrective Action Taken** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
1. Cooked beef dated 10/18 in salad reach in cooler near service window. Manager stated beef was cooked in house and he is unsure of when the beef was cooked. Manager discarded beef.
2. Cooked brown rice and cooked white rice time marked from 11:00-3:00pm. It's 4:00pm and cooked rice has not been discarded. Chef discarded rice. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Brick stone stored inside handwash sink in sushi station. Employee removed stone from sink. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired.
Walk in cooler has an ambient temperature of 51°F. Walk in cooler door does not properly shut. Manager called service company. **Warning**
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.
