FLA JUICE & BOWL
1563 SAN MARCO BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bucket with ginger and boxes with food in walk in freezer
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On sushi rice, employee moved it Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. All hand sinks Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in walk in cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers in shelf above krab mix, employee rearranged walk in cooler Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. By prep sink, employee placed it on crate Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in prep sink with splitter, both sides need it
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Daniel Bluett makes the juices and took test on 3-1-17
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 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. For sushi rice, manager filled blank for up Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/18/2025 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 9/25/2024
High Priority
0
Intermediate
4
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Both unisex bathrooms
- 14-11-5:Basic - Equipment in poor repair. Gasket in one door cooler at front counter
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one **Corrective Action Taken**
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter, emailed one
- 25-05-4:Basic - Single-service articles improperly stored. Bottles for juices in bag on floor, storage area
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Brown powder on storage shelf, coco per manager
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi opened yesterday early morning, mozzarella balls opened 2 days ago
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 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. For one new employee Repeat Violation
- 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. Manager could not find it, emailed one
Food safety inspection conducted on 9/25/2024 revealed 11 total violations (0 high priority, 4 intermediate, 7 basic).
Inspection on 6/4/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Met Inspection Standards
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. Packaged Tuna in sealed bags not punctured during thawing. Person In Charge punctured tuna packets. **Corrective Action Taken** Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards groves and with black like substance on boards. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by rear Dish Machine.
- 08B-38-4:Basic - Food stored on floor. Boxed foods on floor in walk in freezer.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food debris on exterior of cleaned press bags.
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Container of time held sushi rice not discarded form yesterday (last night) about 2 pounds
- 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. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment missing chemical test strips.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No hot water sanitizing measuring instrument available. Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
- 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.
Food safety inspection conducted on 6/4/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).
Inspection on 3/25/2024
High Priority
3
Intermediate
5
Basic
12
Total
20
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. Raw tuna, employee punctured bags **Corrective Action Taken**
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Both unisex Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. A couple, front counter Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in reach in cooler by blender, front counter Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one
- 51-18-6:Basic - No copy of latest inspection report available. Manager here called other managers and she texted it Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks at front counter and in back prep area, emailed one
- 25-05-4:Basic - Single-service articles improperly stored. Plastic bottles on floor, storage area
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Edamame on table, 32f, explained to manager
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table and one hanging on bucket, employee pushed it. Front counter
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers with brown and white powder, employee stated they area sugar Repeat Violation
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose in prep sink at front counter inside compartment
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap on shelf above clean containers, storage shelf in back Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On both sides of splitters, prep sink at front counter
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened early morning yesterday, cooler at front counter
- 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. Emailed one Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 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. For new employee here
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ashanti has servsafe food handlers r card only Repeat Violation Admin Complaint
Food safety inspection conducted on 3/25/2024 revealed 20 total violations (3 high priority, 5 intermediate, 12 basic).
Inspection on 10/27/2023
High Priority
0
Intermediate
7
Basic
15
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. For cutting strawberries and for prep units
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above coconut containers, front counter shelf, employee moved it Corrected On-Site
- 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 on shelf above food. Employee moved it Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cutting strawberries
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep unit by little oven
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On crunchy above prep cooler
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On sushi rice, employee moved it Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler with cut spinach, front counter Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Both hand sinks at front counter
- 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. At front counter, prep area
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 100 ppm quat, employee changed solution, 200 ppm quat Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container on storage shelf, back area, employee wrote name on Corrected On-Site
- 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. Emailed one Corrected On-Site Repeat Violation
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Mgr couldn't locate her food mgr certificate
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by prep sink, front counter, employee placed some Corrected On-Site
- 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. Emailed one to fill up
- 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee has servsafe employee training only
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By mop sink, mgr discarded cleaner Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/27/2023 revealed 22 total violations (0 high priority, 7 intermediate, 15 basic).