DirtyFLRestaurant Inspection Data

HAWKERS ASIAN STREET FOOD

640 East Atlantic Avenue
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8781812

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...at 127F at expo line , manager replace hot water at 138F Corrected On-Site Repeat Violation
  • 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... rice, satay sauce at cook line being held less than 4 hours . Employee time marked. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing... ground coffee in server station, rice in prep station by the kitchen. Employee cleaned. Corrected On-Site Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at server station.

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8830140

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoon 122F at expo line . Manager changed water at 171F Corrected On-Site
  • 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....curry sauce 60F cooling in deep container with tightly covered at walk in cooler . Per chef food was cooked yesterday. Stop sale issue . Employee discarded food . **Corrective Action Taken**
  • 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....curry sauce 60F cooling in deep container with tightly covered at walk in cooler . Per chef food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...dumplings, egg rolls, tofu, portion chicken, portion noodles, spring rolls , chicken, pork all at 41-50F over storing food in flip top reach coolers at kitchen, food not prepped or portion today , food being held less than 4 hours . Employee covered food with ice bags ...... satay sauce 71F at expo line at room temperature, food not prepped or portion today , food being held less than 4 hours . Manager time marked . **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...dumped ice in handwashing sink at kitchen. Employee cleaned Corrected On-Site
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law...chopped peanut at expo line . Manager labeled. Corrected On-Site
  • 53B-14-5:Intermediate - 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.

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8514960

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine tested at less than 160F using high temperature holding thermometer. Operator changed sanitizer to chlorine and retested at 100ppm chlorine Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar. Operator instructed employee to clean and sanitize **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in prep area hand wash sink. Operator removed Corrected On-Site
  • 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. Operator unable to provide at time of inspection. Not provided for new employees employed less than 60 Days. Provided to operator
  • 53B-14-5:Intermediate - 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.

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8514641

  • N/A:No Violations Were Observed

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8380940

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dishwasher came in from outside and handled clean sanitized dishes without washing hands. Dishwasher washed hands Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety rice 71°F at cook line held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; sprouts (53F - Cold Holding); raw chicken 45°F (53F - Cold Holding); cut tomato (45°F - Cold Holding); chicken eggroll (46°F - Cold Holding) food not cooked or prepped today, food held in double containers. Operator took out double containers and put everything on ice. Food held for less than four hours in double containers. **Corrective Action Taken** 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 was 3.5 hours ago, at the cook line. Warning
  • 03F-04-5:High Priority - Time/temperature control for safety rice 71°F at cook line held using time as a public health control not discarded at the end of the 4-hour period. See stop sale. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. ; rice 2:50pm (50-55F - Cooling); rice 3:25 (50°F-54°F - Cooling) in walk-in cooler, prepped three hours ago and placed in deep covered containers. Cooked yesterday and cooled overnight to 41°F, and cooled on sheet pans, pulled apart and placed in deep covered containers three hours ago Cooked placed rice in shallow uncovered pans to speed up cooling process. **Corrective Action Taken** Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo label or thermometer. Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels batterie empty in wait station. Operator placed batterie. Corrected On-Site Warning