MR HAN RESTAURANT
6944 NW 10 PL
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/16/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2025
High Priority
2
Intermediate
5
Basic
9
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Salmon in original package in reach in cooler halfway thawed, operator removed salmon from packaging. **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to cutting board and cabbage. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Small reach in freezer by three compartment sink interior has exposed insulation. Reach in cooler on cooks line the gasket is torn. Cutting board on cooks like with cut marks.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. In walk in cooler under shelves.
- 08B-38-4:Basic - Food stored on floor. 2 boxes of meat on floor in walk in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in water at 94F by rice cooker. Tongs hanging on cart handle on cooks line and on oven door handle on cooks line.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cooks line. Hood filters on cooks line. Shelves in walk in cooler. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In large reach in cooler on cooks line. **Repeat Violation**
- 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. 0ppm, operator hooked up a new chemical bucket to machine, retested at 50ppm. **Corrected On-Site** **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. Employee placed cooked chicken in togo boxes with bare hands, inspector told him to use a utensil or wear gloves when touching ready to eat foods.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at prep sink on cooks line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line reach in cooler. Soda gun behind bar. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar jigger in Handwash sink behind bar.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink near Three compartment sink, operator placed paper towels at sink. **Corrected On-Site** **Repeat Violation**
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee cooking in kitchen.
Food safety inspection conducted on 4/16/2025 revealed 16 total violations (2 high priority, 5 intermediate, 9 basic).
Inspection on 3/5/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. 1 dead under table in dining room, employee cleaned. **Corrected On-Site**
Food safety inspection conducted on 3/5/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/14/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : 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. 2 employees working longer than 60 days, all other employees are new. **Warning** - From follow-up inspection 2025-02-07: No change. **Time Extended** - From follow-up inspection 2025-02-14: **Time Extended**
Food safety inspection conducted on 2/14/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/7/2025
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. 0ppm, unable to prime line. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-07: No change. **Time Extended**
- 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary ammonia strips but dish machine is chlorine. - From follow-up inspection 2025-02-07: No change. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. 2 employees working longer than 60 days, all other employees are new. **Warning** - From follow-up inspection 2025-02-07: No change. **Time Extended**
Food safety inspection conducted on 2/7/2025 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 2/6/2025
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Facility Temporarily Closed
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on shelf above reach in cooler on cooks line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of onions near hallway to walk in cooler, employee moved jacket. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Box of fish on floor in walk in freezer. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the handle of seasoning cart on cooks line. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior silver reach in freezer. Food racks in walk in cooler. Hood filters above cooks line. **Repeat Violation**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler on cooks line.
- 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. 0ppm, unable to prime line. **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over sauce and pie in reach in freezer, employee moved items. **Corrected On-Site**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 2 on counter by rice cooker, 2 on floor in dry storage room, 3 on top of seasoning container in dry storage room, 4 on top of cornstarch container by Three compartment sink, 3 on dirty dish counter, and 2 inside Handwash sink on cooks line by trash chute. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding) item sitting out at room temperature, employee stated item was just brought on truck delivery. Item was placed in walk in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cooks line stained. Can opener blade soiled. **Repeat Violation**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary ammonia strips but dish machine is chlorine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink on cooks line near Three compartment sink.
- 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. 2 employees working longer than 60 days, all other employees are new. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Duck in walk in cooler cooked 2 days ago and chicken cooked previous day morning. **Repeat Violation**
Food safety inspection conducted on 2/6/2025 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
Inspection on 7/10/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup inside msg in dry storage. Black togo container in cooked chicken on cooks line. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Chicken on floor in walk in freezer. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 2 pairs on door handle of oven on cooks line. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils inside water at 89F next rice maker.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Small reach in freezer by Three compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooks line.
- 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. Observed 0ppm, retested at 100ppm. **Corrected On-Site**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2024, manager went online and started renewing license during inspection.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over cooked ham in reach in freezer. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Racks inside reach in cooler on cooks line.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee working for longer than 2 months.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Duck made previous days then frozen thawed in walk in cooler today.
Food safety inspection conducted on 7/10/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).