PAPERCRANE ASIAN BISTRO THAI & SUSHI
200 CRANDON BLVD STE 112
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/19/2025
High Priority
0
Intermediate
2
Basic
9
Total
11
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled by mop sink. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed on top of reach in cooler at cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed at sushi station gaskets in disrepair.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line. **Repeat Violation**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler cook line. **Repeat Violation**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by hand washing sink at cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. **Repeat Violation**
- 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. Provided to operator via email.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub inside cook line hand washing sink. Operator removed. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 2/19/2025 revealed 11 total violations (0 high priority, 2 intermediate, 9 basic).
Inspection on 11/18/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at sushi area ice machine and by the steam table at kitchen area. - From follow-up inspection 2024-11-18: **Time Extended**
- 36-06-4:Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed throughout cook line. - From follow-up inspection 2024-11-18: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage throughout kitchen area and sushi preparation area. **Repeat Violation** - From follow-up inspection 2024-11-18: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled above 3 compartment sink. - From follow-up inspection 2024-11-18: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed oil container stored on floor at cook line. Observed bottles of water stored on floor at kitchen entrance. Observed soy sauce container stored on floor by steam table. - From follow-up inspection 2024-11-18: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F at cook line. Observed scoop stored in standing water on top of steam table. **Repeat Violation** - From follow-up inspection 2024-11-18: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler across cook line. - From follow-up inspection 2024-11-18: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. **Repeat Violation** - From follow-up inspection 2024-11-18: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler. - From follow-up inspection 2024-11-18: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2024-11-18: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on top of reach in cooler at cook line soiled. **Repeat Violation** - From follow-up inspection 2024-11-18: **Time Extended**
Food safety inspection conducted on 11/18/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 9/10/2024
High Priority
4
Intermediate
6
Basic
11
Total
21
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at sushi area ice machine and by the steam table at kitchen area.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside oil container at cook line.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed throughout cook line.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage throughout kitchen area and sushi preparation area. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled above 3 compartment sink.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and plates not inverted at shelf near cook line.
- 08B-38-4:Basic - Food stored on floor. Observed oil container stored on floor at cook line. Observed bottles of water stored on floor at kitchen entrance. Observed soy sauce container stored on floor by steam table.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 77F at cook line. Observed scoop stored in standing water on top of steam table. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside reach in cooler across cook line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of reach in cooler at sushi station.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag at walk in cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast stored over raw pork inside walk in cooler.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs at ambient temperature of (77F - Cold Holding). As per person in charge for approximately 1 hour prior, operator placed raw shell eggs inside reach in cooler for rapid cooling. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed Prapast Sumonthee certified by National Registry expired on 12-22-2023. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on top of reach in cooler at cook line soiled. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub inside hand washing sink at sushi area.
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training of Maria Hunton missing date of birth.
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maria Hunton, Jesus Carnen, Friedman Gutierrez, and Kristine Oliveros certification expired on 07-29-2024. **Warning**
Food safety inspection conducted on 9/10/2024 revealed 21 total violations (4 high priority, 6 intermediate, 11 basic).