DirtyFLRestaurant Inspection Data

HAWAII BBQ SEAFOOD & GRILL

17788 APRILE DRIVE

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports

All Inspection Reports

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8348413

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Interior of ice machine soiled Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Bowl with no handle in large bin of rice next to prep table across from wok Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -Tanks next to ice machine in dishwashing area not secured
  • 33-02-4:Basic - Cardboard box used as garbage container. -Cardboard box in dishwashing area used to store trash
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Cutting boards on triple door reach-in cooler across from flat top grill
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. -3 cans of oyster sauce dented at seam and not segregated from food for public in dry storage area
  • 12B-01-4:Basic - Employee eating while preparing food. -Employee had plate of fish on cook line being consumed while preparing food for public
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Plate of employee pizza unmarked and not segregated from food to be served to the public in walk-in cooler.
  • 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 top of reach-in cooler next to blender
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -Multiple employees preparing orders with no hair restraint
  • 14-11-5:Basic - Equipment in poor repair. -Cover for condenser missing on ice machine
  • 08B-38-4:Basic - Food stored on floor. -Bucket of soy sauce stored on floor on cook line across from flat top grill, also walk-in cooler and storage area near ice machine. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knife between equipment on side of reach-in cooler next to rice cooker, across from wok. Repeat Violation
  • 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. -Handle in food in sugar container next to ice machine -Handle in food of raw chicken in reach-in cooler Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. -Wet wiping cloth under cutting board on prep table next to walk-in cooler
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Food debris buildup on stovetop
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in reach-in cooler across from flat top grill soiled with grease and food debris Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -Togo containers stored above reach-in cooler not inverted for protection
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Wet cloth stored on prep table next to rice cooker not stored in sanitizing solution -Wet cloth stored on top of cutting board of triple door reach-in cooler not stored in sanitizing solution
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -3 cans of oyster sauce dented at seam and not segregated from food for public in dry storage area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shelled eggs stored over onions in walk-in cooler
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked vegetables (115F - Hot Holding) on 4 burner stove at far end of cook line. Inspector advised manager to reheat to 165 F for 15 seconds and hold at 135 F or higher
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Inspector printed copy of Big 6 Foodborne Illnesses for operator
  • 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. -No written plan available. Provided hard copy to operator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener on drying rack in dish area soiled with food debris Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand washing station to the right of fryers at front of cook line
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -Hand washing station next to mop sink
  • 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. In walk-in cooler: -Macaroni salad prepared on 11/12 not date marked -Open jug of milk opened more than 24 hours not date marked
  • 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. -Extinguisher on floor near back door