FLORA PLANT KITCHEN

5580 NE 4 CT #4

★★½☆☆ (2.5/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8998434

24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean metal containers not inverted at dry storage area next to 3 compartment sink. Employee inverted during inspection. Corrected On-Site
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks next to dishwasher sink. Manager discarded during inspection. Corrected On-Site
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler soiled debris next to walk in cooler. Manager cleaned during inspection. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with food debris at cook line . Manager removed and replacedd with clean one . Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed clean utensils inside handwashing sink in dry storage area. Manager removed and stored properly. Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with cleaning solution at cook line not labeled. Chef labels during inspection. Corrected On-Site

42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) at kitchen. Operator discarded the solution and refill with new solution, retest Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Observed wild rice cooked on 9/30 inside reach in cooler at cook line. Employee discarded the products.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled with black mold like substance at prep area. Repeat Violation

Inspection #: Visit ID: 8529127

14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
08B-38-4:Basic - Food stored on floor. Observed a rice bag stored on floor at kitchen area. Corrected On-Site
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at cook line. Corrected On-Site
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at cook line.
03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line, as per employee less than 2 hours. Employee moved to reach in cooler interior. **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. Observed cooked potatoes (98F - Hot Holding) at the cook line, as per employee less than 1 hour. Employee moved cooked potatoes to reach in cooler. **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS at pastry station. Corrected On-Site
31B-03-4:Intermediate - No soap provided at handwash sink. Observed at pastry station.

Inspection #: Visit ID: 8495979

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.
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.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Last Enriched At: 5/14/2025

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