HAWKERS
1103 N. MILLS AVE
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 7 health inspection reports
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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).
Inspection on 2/13/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling throughout kitchen soiled
- 36-24-5:Basic - Hole in or other damage to wall. Wall in dish room in disrepair and heavy soiled
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cups in hand wash sink at bar Operator removed cups Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by walk-in-cooler Operator brought paper towels Corrected On-Site
Food safety inspection conducted on 2/13/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 10/23/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and phone above make table at bao station Corrected On-Site - From follow-up inspection 2023-10-23: **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 take out door - From follow-up inspection 2023-10-23: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Multiple labels and label residue on containers on dry rack - From follow-up inspection 2023-10-23: **Time Extended**
Food safety inspection conducted on 10/23/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 10/16/2023
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and phone above make table at bao station Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Door of reach in cooler located at fry station coming off.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under take out door
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple labels and label residue on containers on dry rack
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine tested multiple times at 0 ppm. 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. Per operator wonton broth 120° and curry dipping 109° held less than 4 hours. Operator had cook reheat for immediate temperature recovery. Second temperature Wonton broth 170° and curry dipping sauce 175° **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on hand sink at bar. Operator removed bottle and placed under counter. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by cook line had ice in sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink by cook line missing sign, soap and towels. Sink by walk in cooler missing soap. Operator switching company for soap dispenser.
Food safety inspection conducted on 10/16/2023 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).