86 FORKS BAR + TABLE
11 PALAFOX PLACE UNIT B
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/10/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/6/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in cooler: HELD 2 HRS- cut cabbage 47F, kimchi 47F, tuna 45F. Operator began putting ice on items during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2025-02-06: During callback, observed tuna 47F, kimchi 46F, cut cabbage 47F. **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/5/2025
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed broken faucet handles on hand washing sink in dish washing location.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following temperatures in reach in cooler: HELD 2 HRS- cut cabbage 47F, kimchi 47F, tuna 45F. Operator began putting ice on items during inspection. **Corrective Action Taken** Warning
Food safety inspection conducted on 2/5/2025 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 7/16/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed seafood skewers 54F (undetermined time), shrimp 56F (over 24hrs) in reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood skewers 54F (undetermined time), shrimp 56F (over 24hrs) in reach in cooler. See Stop Sale.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in back kitchen and cook line blocked.
- 31B-03-4:Intermediate - No soap provided at handwash sink in back kitchen and cook line hand washing sink.
Food safety inspection conducted on 7/16/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 1/19/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
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. Upon inspection observed slime and mold like substance inside ice machine in kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Upon inspection observed deep groves on multiple cutting boards in main cook line. Repeat Violation
Food safety inspection conducted on 1/19/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/21/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/21/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/19/2023
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth on cutting board with ginger and tortillas stored on top of cloth.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are heavily soiled with multiple deep grooves on multiple boards.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on food contact table next to make bar.
- 08B-38-4:Basic - Food stored on floor. Oil stored on floor near hand wash sink on cook line. Repeat Violation
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- 3 compartment sink- lamb leg 68F (3:30-4:51). Employee placed lamb in walk in cooler. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. 3 sets of tongs stored on oven handle.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand was sinks, sides of cook equipment heavily soiled.
- 21-10-4:Basic - Soiled dry wiping cloth in use and stored hanging from apron on employee.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold hold- Drawers- pork belly 47F, raw shrimp 52F, beef sirloin filet 66F, duck filets 67F (11:45-5:00). Cold hold- make bar- ahi tuna 47F, cooked mushroom salad 46F, blue crab in buttermilk 45F, medium boiled eggs 47F, shredded chicken 44F ( 11:45-5:00 ). Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- Drawers- pork belly 47F, raw shrimp 52F, beef sirloin filet 66F, duck filets 67F (11:45-5:00). Cold hold- make bar- ahi tuna 47F, cooked mushroom salad 46F, blue crab in buttermilk 45F, medium boiled eggs 47F, shredded chicken 44F ( 11:45-5:00 ). Warning
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards soiled at make bar. Repeat Violation
- 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. Held on time- blanched fries 69F ( 3:00-7:00 ).
Food safety inspection conducted on 7/19/2023 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).