HI POT
1500 BEVILLE RD STE 501
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
3
Intermediate
8
Basic
12
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning**
- 36-22-4:Basic - Floor area(s) covered with standing water. -by entrance to kitchen **Warning**
- 08B-38-4:Basic - Food stored on floor. - boxed oil jugs **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of stove **Warning**
- 25-05-4:Basic - Single-service articles improperly stored. -box of napkins on floor under front counter **Warning**
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - screw driver on ice machine **Warning**
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. - washed, cut leafy greens; chicken ,pork per operator, held in packaging less than 48 hours per operator **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine **Warning**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. - back area **Warning**
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment **Warning**
- 22-41-4:High Priority - 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. Tested 0 ppm. Corrected to 50ppm **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over tomato paste, glass goor cooler **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. - spray cleanser on ice machine **Warning**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -shoyu ramen,spicy shoyu ramen,shio ramen,black garlic oil ramen,miso ramen,spicy miso all have soft boil egg **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -warewashing area **Warning**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -remove reach in coolers,added hot water bath,and added new equipment . Noodle machine by back door. Per manager noodle machine is used to make noodles. **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**
- 31B-03-4:Intermediate - No soap provided at handwash sink. - warewashing area **Warning**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
Food safety inspection conducted on 2/10/2025 revealed 23 total violations (3 high priority, 8 intermediate, 12 basic).
Inspection on 9/25/2024
High Priority
0
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior and interior of warewashing machine. **Warning** - From follow-up inspection 2024-09-25: Time extension top of dish machine **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -2 yellow cutting boards and blue cutting board **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink by ice machine **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. -deli sheets in storage room -to go containers in hallway **Warning** - From follow-up inspection 2024-09-25: Deli sheets **Time Extended**
- 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under dish machine and cooking equipment **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
- 46-01-4:- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. -exit path to rear doorpartially blocked by cart and meat cutting machine - From follow-up inspection 2024-09-25:
Food safety inspection conducted on 9/25/2024 revealed 7 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 9/23/2024
High Priority
4
Intermediate
5
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior and interior of warewashing machine. **Warning**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soy sauce **Corrected On-Site** **Warning**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. **Warning**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -2 yellow cutting boards and blue cutting board **Warning**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door **Warning**
- 08B-38-4:Basic - Food stored on floor. -bag of rice on floor in hallway **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop -drink utensils **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hand sink by ice machine **Warning**
- 25-05-4:Basic - Single-service articles improperly stored. -deli sheets in storage room -to go containers in hallway **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -box of calms room temperature **Corrected On-Site** **Warning**
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under dish machine and cooking equipment **Warning**
- 22-41-4:High Priority - 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. -0 ppm **Corrected On-Site** **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -glass door cooler raw chicken over RTE pork **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -3 tcs sauces 55f to 67f per employee less than 4 hours,placed in reach in cooler -cabbage 46f -beef 47f not actively prepping -rice noodles 58f less than 4 hours **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -ethanol/gell for Chafing fuel can stored on ice machine and above soy sauce **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on reach in cooler **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -stool in front of hand sink on front line -items stored in hand sink by prep sink **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by prep sink - mens room **Warning**
- 11-26-1:Intermediate - 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. -new hires **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. -by prep sink **Warning**
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. -exit path to rear doorpartially blocked by cart and meat cutting machine
Food safety inspection conducted on 9/23/2024 revealed 21 total violations (4 high priority, 5 intermediate, 11 basic).