WAH HA HA THAI FOOD & NOODLE SOUP
1902 SW 13 ST
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/13/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed: the ice scoop was stored on the front edge of the ice machine. The scoop was then placed in a dry round pan. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed: shrimp thawed in standing water. The shrimp was moved to the 3 compartment sink and running water was added. Corrected On-Site
- 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. Observed: raw eggs on the cook line, no time mark. An adjusted time mark was added. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed: 2 ice buckets stored in the prep area hand wash sink. The buckets were moved to the drain board by the sinks. Corrected On-Site
- 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. Observed: 1 food service staff over 60 days, no Employee Training food safety certificate.
Food safety inspection conducted on 12/13/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 7/22/2024
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 7/22/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/18/2024
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed multiple time/temperature control for safety items in the cook line flip top reach-in cooler, are not at 41° or below. The Ambient air temperature in the kitchen is 87°. Warning
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed: staff eating at prep tables in the kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in the cook line flip top reach-in cooler: beef 50-53, tofu 49, shrimp 52. Items brought out from the walk-in cooler at 11:00. Items have been ice down. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the ice machine shroud is soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the hand wash sink on the cook line.
Food safety inspection conducted on 7/18/2024 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 11/13/2023
High Priority
3
Intermediate
5
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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/refrigerator - not all products commercially packaged. Observed: prepped chicken over beef in the walk-in cooler.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed: half n half stored in the wait station tea cooler, 52F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: half n half stored in the wait station tea cooler, 52F. This was not in use recently, tea was also 52F. Repeat Violation Admin Complaint
- 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed: spring egg rolls being made by hand, 2 staff, no gloves. Hands were washed and gloves added. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed: Htuseng's Certified Food Manager certificate is expired.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: the edge of the ice machine deflector/shroud had foreign substance on the lip. ALSO, the Dr Pepper soda nozzle cone has buildup.
- 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/ Observed: 4 kitchen staff working with food, no Certified Food Manager on shift.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed: 2 paint style brushes in the dish wash machine area. Repeat Violation
Food safety inspection conducted on 11/13/2023 revealed 8 total violations (3 high priority, 5 intermediate, 0 basic).
Inspection on 9/6/2023
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 9/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/7/2023
High Priority
1
Intermediate
3
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts on the cook line 47F
- 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. Observed 3 staff over 60 days lacking Employee Training. 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. Observed 3 employees with lack of proof form employee responsibility to report illness.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed 4 paint style brushes on the clean dish rack. These were moved to the office. Corrected On-Site
Food safety inspection conducted on 7/7/2023 revealed 4 total violations (1 high priority, 3 intermediate, 0 basic).