DirtyFLRestaurant Inspection Data

JOEN

3191 W COLONIAL DR UNIT A

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8824730

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can drink on prep table. Staff removed. Corrected On-Site Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. Manager pulled apart. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Gasket on reach in freezer
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dividers under prep table unsealed wood.n Surface rust under prep table.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager added to bucket Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. kimchi (51F - Cold Holding). over easy eggs (53F - Cold Holding); . Less than 4 hours in cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. red pork (113F - Hot Holding). Less than 4 hours. Moved to heat to bring to temp. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Utensils in storage. Manager added to wash. **Corrective Action Taken**

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8774051

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Under prep table across from triple sink. And cart with newspaper. Manager removed. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees beverage next to prep cabbage and carrots. Manager removed beverage. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch and drinks in reach in cooler with items for sale.manager placed in a container. Corrected On-Site
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash compartment in middle is set up in the rinse compartment. Manager educated staff and they set up sink. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F. Manage discarded water. Corrected On-Site
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cut gloves lining squeeze bottle. Manager removed gloves from all bottles. Manager removed. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Establishment using chart or board. Manager made chart. Corrected On-Site

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8605555

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-05: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Manager removed Corrected On-Site Repeat Violation - From follow-up inspection 2024-02-05: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef bone (129F - Hot Holding); vegetable broth (122F - Hot Holding). Less than 4 hours. Manager moved beef bones to cool. Broths heat turned up. - From follow-up inspection 2024-02-05: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Kimchi fermented outside of food code. 69F - From follow-up inspection 2024-02-05: **Time Extended** - From follow-up inspection 2024-02-12: **Time Extended**

Inspection Date: 2/5/2024

Inspection #: Visit ID: 8602709

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-02-05: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Manager removed Corrected On-Site Repeat Violation - From follow-up inspection 2024-02-05: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. Warning - From follow-up inspection 2024-02-05: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. . muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. kimchi 69F Warning - From follow-up inspection 2024-02-05: Sea food mix 57F Octopus 29F Muscles 54F Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef bone (129F - Hot Holding); vegetable broth (122F - Hot Holding). Less than 4 hours. Manager moved beef bones to cool. Broths heat turned up. - From follow-up inspection 2024-02-05: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Kimchi fermented outside of food code. 69F - From follow-up inspection 2024-02-05: **Time Extended**

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8511088

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Manager removed Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. . muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. . muscles (49F - Cold Holding); sea food mix (49F - Cold Holding); octopus (49F - Cold Holding). In unit from yesterday. kimchi 69F 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. beef bone (129F - Hot Holding); vegetable broth (122F - Hot Holding). Less than 4 hours. Manager moved beef bones to cool. Broths heat turned up.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Kimchi fermented outside of food code. 69F

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8511715

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle. - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
  • 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. On dry storage shelves - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
  • 16-13-5:Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff. **Corrective Action Taken** - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Onions 1 case. Manager picked it up. Corrected On-Site - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed. Corrected On-Site - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
  • 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard. - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In bottom of make table. - From follow-up inspection 2023-09-28: **Time Extended** - From follow-up inspection 2023-10-02: **Time Extended**

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8510637

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle. - From follow-up inspection 2023-09-28: **Time Extended**
  • 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. On dry storage shelves - From follow-up inspection 2023-09-28: **Time Extended**
  • 16-13-5:Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff. **Corrective Action Taken** - From follow-up inspection 2023-09-28: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Onions 1 case. Manager picked it up. Corrected On-Site - From follow-up inspection 2023-09-28: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed. Corrected On-Site - From follow-up inspection 2023-09-28: **Time Extended**
  • 14-47-4:Basic - - From initial inspection : Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard. - From follow-up inspection 2023-09-28: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf - From follow-up inspection 2023-09-28: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In bottom of make table. - From follow-up inspection 2023-09-28: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (50F - Cold Holding);); tofu (56F - Cold Holding) fish eggs (49F - Cold Holding). All items placed in make table less than 4 hours. ambient temperature of table 47F . Manager called for repair. I advised they add ice to cool. Warning - From follow-up inspection 2023-09-28: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided the form. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-28: **Time Extended**

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8373051

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In large bag of sugar is bowl with no handle.
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. On dry storage shelves
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf with rice packaging.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Staff has soap mixed with bleach In sanitizer compartment and water in wash compartments. Educated staff. **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Onions 1 case. Manager picked it up. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On knobs of stove. Manager removed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. Hood Over prep area
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Dry storage made of plywood and lined with cardboard.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table tops and bottoms Under stove shelf
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In bottom of make table.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (71F - Cold Holding). On shelf less than 4 hours. Manager placed in cooler to cool. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. muscles (50F - Cold Holding);); tofu (56F - Cold Holding) fish eggs (49F - Cold Holding). All items placed in make table less than 4 hours. ambient temperature of table 47F . Manager called for repair. I advised they add ice to cool. 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. beef (85F - Hot Holding). Manager placed in refrigerator to cool. Less than 4 hours rice (101F - Hot Holding) stewed onions (85F - Hot Holding) **Corrective Action Taken** Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. provided the form. **Corrective Action Taken** Warning
  • 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. Warning