PAUL'S UNIQUE GOURMET #2
10470 SW 187 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 5/30/2025
Inspection #: Visit ID: 8713469
- 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign; inspector provided via email. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10-24. Operator paid during inspection. Confirmation: 247820839 Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit on site; chlorine.
Inspection Date: 3/27/2024
Inspection #: Visit ID: 8632176
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
- 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 33-06-4:Basic - Trash receptacles not provided where needed in establishment.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pasta. PIC put it on the bottom shelf. **Corrective Action Taken** Repeat Violation
Inspection Date: 3/14/2024
Inspection #: Visit ID: 8632028
- N/A:No Violations Were Observed
Inspection Date: 3/13/2024
Inspection #: Visit ID: 8335408
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At glass door upright reach in cooler; raw snapper stored over ready to eat cut cabbage. Operator discarded items (See Stop Sale). Corrected On-Site
- 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. At Glass door upright reach in cooler; raw snapper (51F - Cold Holding); cut cabbage (52F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door upright reach in cooler; raw snapper (51F - Cold Holding); cut cabbage (52F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Hot holding cabinet; cooked pork ribs (98F - Hot Holding); cooked rice (93F - Hot Holding). Operator stated items were cooked prior to being placed in hot holding cabinet, being held 2 hours, moved to grill to be reheated to 165F. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
- 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 acquired bleach during inspection. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink; no soap. Operator provided soap. Corrected On-Site Repeat Violation