DirtyFLRestaurant Inspection Data

KAPOW ASIAN NOODLE BAR

402 PLAZA REAL, AKA 1402 MIZNER PARK

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10753904

  • N/A:No Violations Were Observed

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8856869

  • 14-11-5:Basic - Equipment in poor repair. Second Reach in cooler drawer on cook line not sealing properly Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Middle hand sink on cook line Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink end of cook line Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat crab and snow crab in each in cooler at sushi station. Removed Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sticky rice (50F - Cold Holding); chicken wings (47F - Cold Holding); shrimp (46F - Cold Holding); shrimp tempura (46F - Cold Holding) reach in cooler on cook line. Not prepped or portioned today. In unit less than four hours. Placed in walk in cooler. raw beef patties (46F - Cold Holding) bottom reach in cooler drawer on cook line. Not prepped or portioned today. In unit less than four hours. Placed in walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle hand sink on cook line Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Middle hand sink on cook line Warning

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8722415

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at sushi station Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Drying rack
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom Reach in cooler on cook line
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under hand sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cornstarch
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (45F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours. Repeat Violation Admin Complaint
  • 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. Chef plating shredded ready to eat carrots for immediate service with barehands Educated on site. Gloves used.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. duck (45F - Cooling); in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not reach 41F within 6 hours.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (46F - Cold Holding); bottom reach in cooler. End of cook line. Not prepped or portioned. Out less than four hours. Placed in walk in cooler **Corrective Action Taken**
  • 03F-02-5:High Priority - 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. Sushi rice in kitchen. Time marked. Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (122-135F - Hot Holding); steam table end of cook line. In unit less than four hours. Reheated to 165F **Corrective Action Taken**

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8589981

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area and outside walk in cooler Warning - From follow-up inspection 2024-03-12: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. In use Lemons and avocados contain stickers Warning - From follow-up inspection 2024-03-12: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area Warning - From follow-up inspection 2024-03-12: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning - From follow-up inspection 2024-03-12: **Time Extended**

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8458088

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Prep area and outside walk in cooler Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone observed on cook line over food prep counters Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. In use Lemons and avocados contain stickers Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cook line and prep area Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in prep area Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of ketchup in dry storage rack Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over onions, Raw salmon over cooked crab, Raw salmon over wasabi Reach in sushi station. Raw tuna over French fries in reach in cooler at cook line Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler Removed Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (47F - Cooling); in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not reach 41F within 6 hours. Warning
  • 03F-02-5:High Priority - 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 rice Corrected On-Site Warning
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked mushrooms (112F - Hot Holding) warmer at end of cook line. Mushrooms reheating for two hours. Reheated to 165F. Warning
  • 53A-05-6: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/ Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
  • 02A-01-4:Intermediate - 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. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser at dish wash area Warning

Inspection Date: 7/29/2023

Inspection #: Visit ID: 8457853

  • 45-02-4:- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. In the prep area of the kitchen - From follow-up inspection 2023-07-29: **Time Extended**

Inspection Date: 7/28/2023

Inspection #: Visit ID: 8344669

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the prep area of the kitchen, there was a quart size to go container used to dispense Panko bread crumbs from a rolling container. The container was removed. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On the cookline at the wok ramen station. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked beef (41-47F - Cooling). The item was cooling overnight. The item was discarded. See Stop Sale Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 7 live roaches found on the wall with electrical panels in the dish area. 5 of the 7 roaches were able to be exterminated. Area was cleaned and sanitized. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, cooked beef (41-47F - Cooling). The item was cooling overnight. The item was discarded. See Stop Sale Warning
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. In the prep area of the kitchen