BREEZY BUDDHA KITCHEN/SMOOTHIE SHUTTLE
2900 2900 N ROOSEVELT BLVD UNIT 112, KEY PLAZA
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/2/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in the chest reach-in freezer with fruits stored inside.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area. **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Prep table in the kitchen: spray bottle with windex stored on the table next to a squeeze bottle with sauce. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen by the service window **Corrected On-Site**
Food safety inspection conducted on 4/2/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 12/10/2024
High Priority
4
Intermediate
3
Basic
4
Total
11
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at front counter area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed food employees preparing smoothies, rice and poke bowls without hair restraints.
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases of single service cups stored on floor at kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed container of ginger with mold at walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tapioca pearls (74F - Cold Holding) at room temperature at front counter. As per manager, less than 3 hours. Discussed time as a public health control with manager and provided written procedures via
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (119F - Hot Holding) at room temperature at cook line.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at front counter. Manager prepared new chlorine solution. Final reading, 50ppm.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed electrical cord blocking hand sink at cook line. **Corrected On-Site**
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed chlorine test kit missing chart.
- 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.
Food safety inspection conducted on 12/10/2024 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).