HAWKERS
1103 N. MILLS AVE
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 1/15/2025
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling kitchen soiled - From follow-up inspection 2025-01-15: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under door leading outside by pantry station - From follow-up inspection 2025-01-15: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored under cut board fry station make table Operator removed **Corrected On-Site** - From follow-up inspection 2025-01-15: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Has temperature monitoring system but shows disconnected fry station make - From follow-up inspection 2025-01-15: **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. Mop sink with splitter not vacuum breaker - From follow-up inspection 2025-01-15: **Time Extended**
Food safety inspection conducted on 1/15/2025 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 1/14/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling kitchen soiled
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under door leading outside by pantry station
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored under cut board fry station make table Operator removed **Corrected On-Site**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Has temperature monitoring system but shows disconnected fry station make
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small make at fry station; tofu (47F - Cold Holding); cheese curds (53F - Cold Holding); egg rolls (48F - Cold Holding) per operator items in cooler less than 2 hours. Lid open on cooler closed lid to help maintain proper temperature. **Repeat Violation** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wonton broth (121F - Hot Holding); chicken curry (131F - Hot Holding); curry gravy (91F - Hot Holding) per operator items in hot holding unit less than 1 hour. Operator put items to reheat to minimum 165. **Warning**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter not vacuum breaker
Food safety inspection conducted on 1/14/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 9/4/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In tofu . **Corrected On-Site** - From follow-up inspection 2024-09-04: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table **Corrected On-Site** - From follow-up inspection 2024-09-04: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons and bar tender wearing watch. **Corrected On-Site** - From follow-up inspection 2024-09-04: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder with standing water. Operator immediately removed to be cleaned. **Corrective Action Taken** - From follow-up inspection 2024-09-04: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On plastic containers on shelf - From follow-up inspection 2024-09-04: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs over cooked chicken in prep cooler **Corrected On-Site** - From follow-up inspection 2024-09-04: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler **Corrected On-Site** - From follow-up inspection 2024-09-04: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : 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/ 1 manager certification is expired - From follow-up inspection 2024-09-04: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2024-09-04: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site** - From follow-up inspection 2024-09-04: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-09-04: **Time Extended**
Food safety inspection conducted on 9/4/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 9/3/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In tofu . **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over prep table **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons and bar tender wearing watch. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop in holder with standing water. Operator immediately removed to be cleaned. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic containers on shelf
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs over cooked chicken in prep cooler **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp in walk in cooler **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler under grill: chicken, shrimp 54F-63F cold holding. Prep cooler on line: tofu, cut cabbage, shred lettuce, chicken, shrimp, cooked noodles, pork, raw egg, (50-72F - Cold Holding). All items in both coolers Less than 4hrs. Per operator. Operator immediately removed to other cooler for temperature recovery **Corrective Action Taken** **Warning**
- 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/ 1 manager certification is expired
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/3/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).