DirtyFLRestaurant Inspection Data

KOON MANEE THAI AND SUSHI RESTAURANT

17370 ALT A1A STE 401

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/27/2025

Inspection #: Visit ID: 10765028

  • N/A:No Violations Were Observed

Inspection Date: 1/24/2025

Inspection #: Visit ID: 8868865

  • 08B-38-4:Basic - Food stored on floor. Container of frozen raw chicken under the stove at cook line Moved inside walk-in cooler Corrected On-Site
  • 25-22-4:Basic - Single-service articles stored next handwash sink by ice maker at expo line exposed to splash. Advised to add divider or relocate
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Several containers of animal protein under dishwasher table ; moved inside cooler Corrected On-Site Repeat Violation
  • 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. Observed employee cutting lettuce with bare hands. As per operator lettuce will be used in cold salads. Educated. Employee washed hands and put gloves on to continue working with ready to eat foods that will not be reheated to at least 145 F . Corrected On-Site Repeat Violation Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade paper towels used in direct contact with raw salmon -salmon wrapped in paper towels in walk-in cooler ; operator removed Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce Raw tuna over unwashed kale on the speed rack in walk-in cooler Stored properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon container stored on top of seaweed container ion the speed rack in walk-in cooler Stored properly Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands walking through the back door inside the restaurant, touching prep table, clean utensils, food containers, without disposing of gloves and washing hands. Educated Employee washed hands Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink at dishwashing area used to wash lettuce and portion foods- educated operator Employee moved to prep station Corrected On-Site
  • 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/. Handwashing sink added under dishwasher table ; establishment converted the approved handwashing sink at dishwasher area into a prep sink; Warning

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8777645

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to rice warmers at expo line; removed Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Rice noodles thawing at room temperature at dishwasher area; placed back inside walk-in cooler; Corrected On-Site
  • 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. Emilee making spring rolls with bare hands ; as per operator food will not be immediately heated to 145F; per operator food will be frozen and taken out of freezer at later time and fried per order Employee washed hands and put gloves on; Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8481534

  • 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. Dishwasher (Chlorine 0ppm) operator fixed to 100 ppm Corrected On-Site
  • 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. Employee left cook line; touched pen to make notes; went back to cook line and touched clean plates ; Operator educated ; employee washed hands and placed gloves on; Corrected On-Site
  • 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 touched with bare hands cooked spring rolls, placed on the plate and processed to deliver food to the customers- at expo line ; operator educated; employee washed hands; operator provided tongs ; Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over bamboo - all not commercially packaged in reach in freezer by dishwasher Reversed Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over seeweed and sauces Raw tuna over cooked shrimp in cooler at sushi station Operator reversed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. green curry (45F - Cold Holding); red curry (45F - Cold Holding) in reach in cooler at cook line; food not prepared or portioned today ; food stored on top of other food container ; food moved on the bottom; food out of temperature for approximately 1 hour; **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (101F - Hot Holding); on the stove ; as per operator food out of temperature for approximately 1 hour; operator turned on the flame to reheat to 165 spring rolls (108F - Hot Holding) at expo line; as per operator food on 4 hour plan; food not listed on the plan; operator added ; **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm); operator fixed to 100 ppm. Corrected On-Site

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8321822

  • N/A:No Violations Were Observed

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8376203

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep surface. Corrected On-Site