AROMA & SABOR

With 2 documented inspections, AROMA & SABOR in PALM HARBOR has achieved a 1.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 2 reports on file

34720 US HWY 19 N

★☆☆☆☆ (1.0/5)

Based on 2 health inspection reports

All Inspection Reports

Visit ID: 10931688

Met Inspection Standards

5 high, 1 int, 2 basic

10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed Corrected On-Site Repeat Violation
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed vegetables above cooked rice
12A-19-4:High Priority - Employee washed hands with cold water. Water temperature 76F
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go bags used to store food
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2026
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above cut tomatoes in drawer on cook line
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef, raw pork above raw fish
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. Provided operator with printed copy of 5030-081, she posted at front counter Corrected On-Site

Visit ID: 10707252

Met Inspection Standards

3 high, 2 int, 1 basic

10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle. Operator relocated. Corrected On-Site
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken soup (51F - Cooling) soup was cooked yesterday. Operator states that they used a laser thermometer to take temperatures. Soup is in a large container. Discussed with owner proper cooling procedures. See stop sale.
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken soup (51F - Cooling)
41-10-4:High Priority - Toxic substance/chemical improperly stored. Pesticide spray sitting on top of freezer chest. Operator relocated to office. Corrected On-Site
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine. Operator was able to acquire test strips at time of inspection. Corrected On-Site
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Operator is using laser thermometer. Discussed the need to use a probe thermometer and provided operator with thermometer. Corrected On-Site