U AND ME REVOLVING HOT POT

Name: U AND ME REVOLVING HOT POT
Address: 12384 STATE ROAD 535, ORLANDO, FL, 32836, US
Rating: 0

12384 STATE ROAD 535, ORLANDO, FL 32836

License #5809398

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 2, 2026 · 1 finding · 0 critical

Routine - Food (follow-up)

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Quick take

U AND ME REVOLVING HOT POT in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 217 total violations — 54 critical, 64 major, 99 minor.

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The latest inspection on October 2, 2026 shows 1 observation row: no critical rows, 1 major, and 0 minor.

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Inspection coverage

100%

Inspector notes

217

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Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order spoke to Manger, must provide at time of callback inspection.

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters, swai, stored inside walk in cooler overnight.temperature is 46/47 degrees.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed brown cutting board soiled has black discoloration on the surface.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink has pan stored inside.
[31B-03-4] No soap provided at handwash sink. Observed no hand soap at hand wash sink.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink located in the kitchen next to 3 compartment sink.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oyster tags not in chronological order spoke to Manger, must provide at time of callback inspection.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine two times not sanitizing properly 0 ppm chlorine, Manager tried to manual prime sanitizer did not work recommend to notify dish machine company immediately. 7 days 10/9/2026
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked sawi 46F, oysters 46F stored inside walk in cooler issued stop sale for the seafood immediately.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for checking the dishmachine.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked the sanitizer concentration chlorine 200 ppm in the sanitizer bucket. Spoke to employee must change sanitizer very toxic, rechecked 100ppm chlorine.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coke stored inside reach in cooler on the cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed bags stored next to cans of oyster sauce.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed greasy hood filters underneath the fire suppression system on the cook line, dripping grease on the back wall. Observed storage shelves inside walk in cooler has dried food buildup on the shelves.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed wet wiping cloths stored throughout the kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed oil in a bottle also spice has not labeled on the storage shelves.
[41-07-4] Container of medicine improperly stored. Observed Tylenol stored with plastic lids on the storage shelves.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine three times not sanitizing properly 0 ppm chlorine, Manager tried to manual prime sanitizer did not work recommend to notify dish machine company, rechecked dispensing sanitizer 50 ppm chlorine.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. The current restaurant license expired 4/1/2026 operator paid for restaurant license at time of inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed shell eggs stored above ready to eat foods inside cooler bamboo shoot. Manager removed at time of inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperatures oysters 49°f, swai 49°f stored inside walk in cooler less than 4 hours per Manager seafood received frozen unthawed underneath water Recommend to use ice bath to maintain proper temperature 41°f or below, after thawing.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed oysters, clams, mussels tags not maintained in chronological order, spoke to new Manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled used for raw meats has not been properly cleaned, old meat dried left on slicer. White cutting board stored on counter soiled has yellow and black discoloration left on the surface.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed several employees food handlers training expired Hao Chen 8/03/2020 expired Spoke to Manager has several new employees has not taken certification, all employees must provide proof of copy by next unannounced inspection.

Disposition: Met Inspection Standards
[21-05-5] Cloth used as a food-contact surface. Observed wiping cloths used as food contact in the container inside reach in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees bags hanging on storage shelves also jackets on shelves.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed standing water used for ice cream scoops
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed storage shelves inside walk in cooler has old dried food on the shelves.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed drink stored inside reach in cooler used for meats octopus and crawfish.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed cartons of raw shell eggs stored directly above bags mussels in the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of beans sprouts 45°f, lo mein 45°f stored inside reach in cooler per Manager less than 4 hours.must not over stock cooler, recommend to quick chill product.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards hanging above 3 compartment sink soiled has black discoloration left on the surface. Can opener soiled Ice machine door panel has mold like growth left on the surface.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed green pads and scouring pad stored inside hand washing sink.
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed no oysters tags with the original container, Manager found tag removed from product. Found out received mussels from 11/30 proof invoice restaurant depot, spoke with Manager concerning tags.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed broken thermometer used in the kitchen for checking temperatures.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Checked lo mein stored inside reach in cooker not date marked.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Checked employee training expired Bryan Imul 1/4/2022 expired 1/3/2025 all other employees must provide updated copies of all employees food handlers training, will check next unannounced inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel ice machine has mold like growth on the surface.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed no current copy of restaurant license expired 4/1/2025.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed terrible grease buildup dripping down from the fire suppression hood system on cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed can monster energy drink stored inside reach in cooler with seafood.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris spilled on the bottom of reach in freezer, meat cutting machine.
[21-27-4] Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles. Observed wiping cloths hanging on the line in the back storage shelves.
[35A-02-7] Live, small flying insects found Observed two flying insects in the back kitchen notify Supervisor on duty next routine inspection.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed cartons of raw eggs stored above peanut sauce and Chinese cabbage, inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked tofu 45°f, lomein 43°f stored inside reach in cooler per Manager less than 4 hours recommend to quick chill product in the walk in cooler. Observed the reach in cooler cooler product stacked on top of each in bowls.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature pork belly 113°f chicken wings 95°f stored on the buffet line, must maintain 135°f on the buffet recommend to use Time as public health control.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed tofu and bean sprouts not date marked stored inside walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed large white cutting boards with red discoloration on the surface, recommend to replace or resurface.

Disposition: Warning Issued
[16-15-4] Accumulation of debris on drainboards or equivalent. Observed accumulation on the dish racks.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard has large grease spot spilled on the cardboard.
[35A-03-4] Dead roaches on premises. Observed 5 dead roaches underneath the two compartment prep sink located next to hand wash sink. One dead roach underneath 3 compartment sink. Manager sweep the dead roaches up at time of inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed large ice buildup on the reach in freezer used blue crabs , snow crab legs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop use for rice in standing water
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can near hand wash sink located next to 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease dripping down from the hood filters underneath the hood system on the cook line.
[08B-02-4] Displayed food not properly protected from contamination. Observed vegetable egg rolls and sesame ball stored on a table in the dining room not underneath the sneeze guard on the buffet line.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed four employees start work did not wash hands before start cleaning shrimp and scallops. Spoke to General Manager on training all employees importance of handwashing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed one box of raw shell eggs stored over lettuce and white Napa stored inside walk in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach crawling on the floor in front dining room Manager notify current pest control service at time of inspection. Spoke to Supervisor on duty next day callback inspection.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed spray hose at dish sink lower than flood rim of sink. Manager moved at time of inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of tofu 45°f, bok choy 46° , bean sprouts 45°f stored on top panel reach in cooler less than 4 hours, and recommend to quick chill product, also use smaller portions when stored in the cooler.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle windex stored next to chop sticks on the bar.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on the hose Bibb splitter added.per Manager employee keeping removing from the mop sink.
[02C-05-5] Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed old meat on the meat cutting machine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed green scouring pad and utensils stored inside hand wash sink located next to two compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink located in kitchen.

Disposition: Warning Issued
[16-15-4] Accumulation of debris on dish racks
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. - bulk rice
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - prep cooler
[36-03-4] Cove molding at floor/wall juncture broken/missing. - next to walk in cooler
[14-11-5] Equipment in poor repair. - gasket torn at reach in cooler on cook line
[36-73-4] Floor soiled/has accumulation of debris. - cove base soiled below dish machine
[36-17-5] Floor tiles missing and/or in disrepair. - damaged floor tiles and deep grout lines causing retention of standing water
[14-69-4] Ice buildup in chest freezer
[10-08-5] Ice scoop handle in contact with ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice scream scoops
[35B-06-4] Insect control device used to electrocute or stun insects not designed to retain insect within the device. - electric bug zapper installed above soda dispenser in kitchen. Operator removed
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - walk in cooler fans dusty
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. - meat processing equipment no NSF certification, not easily cleanable
[29-49-6] Standing water in bottom of reach-in-cooler. - beer cooler at front counter
[33-34-4] Storage area not maintained clean and organized.
[33-31-5] Unnecessary items/unused equipment on the premises. - many unused equipment in back area behind restaurant
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at dishwasher station
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - chlorine 0 ppm
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. - employee at front counter briefly washed hands in triple sink during food prep
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - front counter boba (80 - Cold Holding). Discussed adding to 4 hour time plan.
[29-34-4] Vacuum breaker missing at hose bibb. - at cook line - 3 threaded faucets out back
[29-42-4] Vacuum breaker missing on splitter added to mop sink faucet.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. - front counter food prep area no wash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler

Disposition: Warning Issued
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[16-15-4] Accumulation of debris on dish racks
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. - bulk rice
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - prep cooler
[36-03-4] Cove molding at floor/wall juncture broken/missing. - next to walk in cooler
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee foods mixed together with restaurant food in cooler at front counter
[14-11-5] Equipment in poor repair. - gasket torn at reach in cooler on cook line
[36-73-4] Floor soiled/has accumulation of debris. - cove base soiled below dish machine
[36-17-5] Floor tiles missing and/or in disrepair. - damaged floor tiles and deep grout lines causing retention of standing water
[08B-38-4] Food stored on floor. - jugs of cooking oil - jugs of fructose corn syrup - various items on floor in walk in freezer
[14-69-4] Ice buildup in chest freezer
[10-08-5] Ice scoop handle in contact with ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice scream scoops
[35B-06-4] Insect control device used to electrocute or stun insects not designed to retain insect within the device. - electric bug zapper installed above soda dispenser in kitchen. Operator removed
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves soiled - walk in cooler fans dusty
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. - meat processing equipment no NSF certification, not easily cleanable
[29-49-6] Standing water in bottom of reach-in-cooler. - beer cooler at front counter
[33-34-4] Storage area not maintained clean and organized.
[33-31-5] Unnecessary items/unused equipment on the premises. - many unused equipment in back area behind restaurant
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at dishwasher station
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - chlorine 0 ppm
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. - employee at front counter briefly washed hands in triple sink during food prep
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - front counter boba (80 - Cold Holding). Discussed adding to 4 hour time plan.
[29-34-4] Vacuum breaker missing at hose bibb. - at cook line - 3 threaded faucets out back
[29-42-4] Vacuum breaker missing on splitter added to mop sink faucet.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. - front counter food prep area no wash sink.
[31B-03-4] No soap provided at handwash sink. - at hand wash sink on cook line
[01C-01-4] No tag on/for original container of raw, in-shell clams/mussels/oysters. - oysters removed from original box no tag. Manager later found in files. Put next to container in walk in. - clams removed from original bag no tag. Manager later found in files. Put next to container in walk in.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various items in walk in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. - white spray bottle at front counter

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machines.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-34-5] Ceiling in walk in cooler and vent by drink station is soiled with accumulated dust.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
[08B-47-4] Food not stored at least 6 inches off of the floor.Oil and sauces throughout the establishment.
[10-08-5] Ice scoop handle in contact with ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[08B-39-4] Lettuce and broccoli not washed prior to preparation.
[05-09-4] No conspicuously located ambient air temperature thermometer in cold holding unit.Cooks line area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wipe down exterior of all equipment. Side of walk in cooler door is soiled. Exterior of hood suppression system is soiled. Residue build up on filters.
[22-16-4] Reach-in freezers have accumulation of soil residues throughout the establishment.
[25-05-4] Single-service articles improperly stored.Cups on floor in dining room.
[14-11-5] Walk in cooler door and back door in poor repair.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08B-02-4] Displayed food not properly protected from contamination.Food on the buffet line.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Egg roll,110 f held less than four hours,reheated 170 f.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food.Pork bones in white freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of chicken stored over raw beef in upright freezer.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk,48 f,Kim chee,46 f,tofu,48 f,lettuce,52 f,cut melons,48 f in walk in cooler held less than four hours stated employee.
[41-10-4] Toxic substance/chemical improperly stored.Glass cleaner stored next to straws by register area.
[29-34-4] Vacuum breaker missing at hose bibbs throughout the establishment.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Milk at bar area.
[31A-10-4] Equipment drain line draining into handwash sink.Tea urn area.
[01C-02-4] Establishment not maintaining clam and oyster tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards are soiled throughout the establishment. Can opener is soiled. Iced tea holder basket is heavily soiled. Spray holder is soiled. Drink nozzles are soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing.Spoon is inside handwash sink.
[16-37-1] No chemical test kit provided when using sanitizer at warewashing machine and wiping cloths.Chlorine strips for the dishmachine.Lactic acid strips for wiping cloth.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink.
[01C-01-4] No tag on/for original container of raw, in-shell clams.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.All time temperature control for safety foods not listed on plan.
[53B-13-5] 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.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Kimchee.
[01B-16-5] Torn packages/bags of food exposing the contents to contamination. Sugar in dry storage area.