THE BAO SPOT
54 W CHURCH ST STE 140
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/3/2025
High Priority
0
Intermediate
4
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container on dish storage shelf
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under Grill
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic containers
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. in prep cooler by stove
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-03-4:Intermediate - No soap provided at handwash sink. In one of the bathrooms At hand sink on by back prep area **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. . Operator has items on time ranging from 2-4hrs. Items are set on time the same time everyday. Provided operator with time plan
- 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 2/3/2025 revealed 10 total violations (0 high priority, 4 intermediate, 6 basic).
Inspection on 11/15/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and drinks container on storage shelf with dry dishes **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor behind cook line equipment **Warning** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. in prep cooler by grill in back kitchen **Warning** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
- 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops and tongs in 70F. Educated operator that utensils in water must be stored in 135F water. **Warning** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher **Warning** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. at hand sink in back kitchen area by dishwasher **Warning** - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
Food safety inspection conducted on 11/15/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 9/16/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and drinks container on storage shelf with dry dishes **Corrected On-Site** **Warning** - From follow-up inspection 2024-09-16: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor behind cook line equipment **Warning** - From follow-up inspection 2024-09-16: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter - From follow-up inspection 2024-09-16: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. in prep cooler by grill in back kitchen **Warning** - From follow-up inspection 2024-09-16: **Time Extended**
- 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops and tongs in 70F. Educated operator that utensils in water must be stored in 135F water. **Warning** - From follow-up inspection 2024-09-16: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna and ahi tuna **Warning** - From follow-up inspection 2024-09-16: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher **Warning** - From follow-up inspection 2024-09-16: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. at hand sink in back kitchen area by dishwasher **Warning** - From follow-up inspection 2024-09-16: **Time Extended**
Food safety inspection conducted on 9/16/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 7/16/2024
High Priority
1
Intermediate
7
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on front expo station **Corrected On-Site** **Warning**
- 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 and drinks container on storage shelf with dry dishes **Corrected On-Site** **Warning**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site** **Warning**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind cook line equipment **Warning**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. in prep cooler by grill in back kitchen **Warning**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops and tongs in 70F. Educated operator that utensils in water must be stored in 135F water. **Warning**
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by trash can**Corrected On-Site** **Corrected On-Site** **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna and ahi tuna **Warning**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher **Warning**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. at hand sink in back kitchen area by dishwasher **Warning**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers tuna undercooked. Provided operator with sign via email operator printed and posted **Corrected On-Site** **Warning**
Food safety inspection conducted on 7/16/2024 revealed 14 total violations (1 high priority, 7 intermediate, 6 basic).