DirtyFLRestaurant Inspection Data

LITTLE SANTOUKA

With 4 inspections documented, LITTLE SANTOUKA maintains a 2.3/5 food safety rating in PALM BAY. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

5108 MINTON RD UNIT 6

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 4 health inspection reports

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13572850

Met Inspection Standards

1 high, 3 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cups used to scoop rice in back. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwaves 4 each soiled handles
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave's soiled with food debris. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent hood covers soiled with grease. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled with grease and food debris.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp, raw chicken, and raw fish rewrapped stored over French fries and cooked pork belly in reach in freezer in back. Corrected On-Site
  • 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 illness. Elena stated three days ago and operator has not required her to sign reporting agreement. Provided to operator. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink on cook line no soap.
  • 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. Yin's training is expired.

11/10/2025· 5mo ago

Visit ID: 10908222

Met Inspection Standards

1 high, 2 int, 6 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler had raw chicken and cooked white rice at 45f. Other items were thawing and moved to another cooler. Chicken moved to rapid chill. Do not use for temperature control for safety foods until repaired.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two sets of tongs on oven handle and cart at knee level. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 53f. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwaves in kitchen soiled with food debris.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thawed raw chicken and cooked white rice at 45f. Moved both to rapid chill. Rapid chill chicken 41 after 20 minutes Rapid chill rice 43 after 20 minutes **Corrective Action Taken**
  • 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. Rice is on time plan with time label but no written plan. Provided owner with time plan. **Corrective Action Taken**
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Eel and shrimp thawed for two days no date marked. Educated operator to date mark. Corrected On-Site

2/12/2025· 1y 2mo ago

Visit ID: 8873090

Met Inspection Standards

2 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Larger Bowl on top of double door reach in freezer cover placed on bowls and items Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled with grease Soiled reach in cooler gasket in sushi reach in cooler
  • 33-16-4:Basic - Open dumpster lid.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sparkling water in reach in cooler- removed by owner Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Owner hung mops Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in front counter and kitchen have evidence use as dump sink
  • 53B-03-5:Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Yin - NY food handler cert, educated owner

8/27/2024· 1y 7mo ago

Visit ID: 8697418

Met Inspection Standards

2 int, 1 basic

  • 33-16-4:Basic - Open dumpster lid. Dumpster is shared
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Disclosure for raw items not listed on menus. Operator will fix menus prior to opening.
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary sanitizer and chlorine test strips. obtained correct strips Corrected On-Site