KING BAO ALAFAYA
11768 E COLONIAL DRIVE, UNIT 16
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/21/2025
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice shut out from soda machine.
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Helium tanks kept by back of kitchen not chained. **Corrected On-Site**
- 21-05-5:Basic - Cloth used as a food-contact surface. Towels use to line bars in steam well. **Corrected On-Site** **Repeat Violation**
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine dish machine not in service.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket with ice stored in walk in freezer floor . **Corrected On-Site**
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment, Objectionable odor in men's bathroom.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer bucket with 0 ppm. rechecked 200 ppm. **Corrected On-Site**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary triple sink with 0 ppm. rechecked 200 ppm **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 and the time removed from temperature control . Tater tots kept in cook line for less than 4 hrs with no date making.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips for machine and triple sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located by three bay sink. **Corrected On-Site**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available 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 2/21/2025 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 9/10/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. **Warning** - From follow-up inspection 2024-09-10: **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-09-10: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of exit door by restrooms **Warning** - From follow-up inspection 2024-09-10: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at cook line **Warning** - From follow-up inspection 2024-09-10: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler to the right of coolers at cook line **Warning** - From follow-up inspection 2024-09-10: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. 0ppm chlorine **Warning** - From follow-up inspection 2024-09-10: Observed on 9/10/24 Dish machine not in use. Owner is using 3 compartment sink to wash, rinse and sanitize. Dish machine company has ordered a part and will install next week. Owner will continue to use 3 bay sink until dish machine is fixed **Time Extended**
Food safety inspection conducted on 9/10/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 9/3/2024
High Priority
4
Intermediate
4
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. **Warning**
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling in back ware wash area **Warning**
- 21-05-5:Basic - Cloth used as a food-contact surface. Wiping cloth under gua Bao buns steaming at front counter **Corrected On-Site** **Warning**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of exit door by restrooms **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease build up on floor under fryers at cook line **Warning**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer at cook line **Warning**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave **Warning**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield missing in back ware wash area **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. For men's restroom **Warning**
- 27-10-4:Basic - No hot running water at mop sink. Water turned off at mop sink **Warning**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler to the right of coolers at cook line **Warning**
- 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. 0ppm chlorine **Warning**
- 12A-19-4:High Priority - Employee washed hands with cold water. Employees using hand sink at front that has no hot water only. Corrective action taken **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under at bottom off parm cheese, cut chives and parsley pans in cooler by registers **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cheese sauce can in cooler to right of fryers at cook line **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink for ware wash area **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink for ware wash area **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at front counter by registers **Warning**
Food safety inspection conducted on 9/3/2024 revealed 20 total violations (4 high priority, 4 intermediate, 12 basic).