DirtyFLRestaurant Inspection Data

BON GOU CUISINE

7459 S MILITARY TRAIL

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/31/2025

Inspection #: Visit ID: 10809774

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In kitchen container of cooked eggs cooling had old label on container operator removed label and replaced with a new one. Discussed with operator proper dish ware cleaning.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In kitchen Triple Sink (Chlorine 0ppm) discussed with operator proper minimum requirements operator corrected to (Chlorine 100ppm) Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In kitchen one can of tomato sauce with multiple large dents and creases to edges of can. See stop sale.
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on back of pants and without washing hands afterwards employee began to mix ingredients and seasonings together by hand before placing into pot on stove. Discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen prep sink cut raw pork (71F - Cooling)at 11:00 since 9:00 to 71F at 11:15. At this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to freezer. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In kitchen under hand washing sink in middle of kitchen spray bottle not labeled containing degreaser. Discussed with operator who added label to bottle. Corrected On-Site

Inspection Date: 1/31/2025

Inspection #: Visit ID: 10769279

  • N/A:No Violations Were Observed

Inspection Date: 1/30/2025

Inspection #: Visit ID: 8831802

  • 35A-03-4:Basic - Dead roaches on premises. In kitchen next to reach in cooler and mop sink 4 dead roaches. Operator cleaned and sanitized areas Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on food prep table next to container of marinade employee drink. Operator removed. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen handle raw turkey and without washing hands handled clean mixing spoons to stir marinade on table. Discussed with operator employee washed hands. Corrected On-Site Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed pot and without sanitizing employee filled with water and beans to cook. Discussed proper washing and sanitizing procedures. Warning
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. In kitchen next to reach in cooler bottle of house hold use only roach pesticide.Operator states he has been treating reach in cooler for roaches. Discussed with operator to remove from establishment. Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. In kitchen approximately 2 live roaches walking on wall next to mop sink. Operator cleaned and sanitized area. In kitchen around walk in cooler 8 live roaches walking on floor. Operator was able to kill some of the roaches others went back under reach in cooler. Discussed with operator to kill roaches clean and sanitize areas. In kitchen in mop sink 2 live roaches in sink base operator killed roaches and cleaned and sanitized areas. In customer bathroom 1 live roach walking on floor next to toilet operator killed, cleaned and sanitized. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler hot dogs (48F - Cold Holding) cooked rice (67F - Cold Holding); chicken broth (47F - Cold Holding) per operator product not portioned or prepared today and held in reach in overnight see stop sale. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler hot dogs (48F - Cold Holding) cooked rice (67F - Cold Holding); chicken broth (47F - Cold Holding) per operator product not portioned or prepared today and held in reach in overnight see stop sale. In 3 compartment sink raw turkey (54F - Cold Holding) Per operator not portioned or prepared today product left out for approximately 45 minutes Operator moved product to stove to cook. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8727985

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...spinach 46-44F,pork 53F , goat 48 F in reach in cooler , cooling food deep container . Per operator food was cooked yesterday. Stop sale issue . Operator discarded food . **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked pork, cooked goat in reach in cooler . Operator properly stored. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...spinach 46-44F,pork 53F , goat 48 F in reach in cooler , cooling food deep container . Per operator food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....hot dogs 48F in glass door reach in cooler . Food being held less than 4 hours , employee removed food to reach in freezer to cooling fast . **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....Hot holding backed beans 108F, pork 94 F on the burner at kitchen, food being held less than 4 hours , employee reheating over 165F **Corrective Action Taken**
  • 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...provided end of inspection Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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....all food date marked wrong with old labeled .

Inspection Date: 3/18/2024

Inspection #: Visit ID: 8565273

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observe at dry storage.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observe employee bag on top,of clean cutting board.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe employee not sanitizeing pot that she washed. I help employees set up 3 compartment sink. Corrected On-Site

Inspection Date: 12/4/2023

Inspection #: Visit ID: 7816871

  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests...ants crawling on rare the counter at front line.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing...operator provided it at time of inspection Corrected On-Site