CALI AJI RESTAURANT
10664 Judy Creek Drive
Florida, 33569
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/14/2025
High Priority
5
Intermediate
7
Basic
8
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken bouillon. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drink on prep table. **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food in phone on prep table. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer gasket torn. Dish machine tested 0 ppm chlorine, establishment not using dish machine at time of inspection. Discussed using 3 compartment sink until dish machine is working properly. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Bag of beans on floor, employee removed at removed at time of inspection. **Corrected On-Site** **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer. **Repeat Violation**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter. **Repeat Violation**
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face then grabbed plate of food.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cut onions with bare hands.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw shell eggs and touch clean plate without changing gloves and washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 50 F- retemp 45 F, eggs 56 F- retemp 43 F, ham 48 F, beef 44 F- retemp 41 F in reach in cooler across from grill, employee placed walk in freezer. **Corrective Action Taken** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken empanada 124 F, employee turned up heat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda machine.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink near coffee machine.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee fixed paper towel dispenser at time of inspection. **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. Establishment provided one food handler certificate.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in reach in cooler not date marked.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to prep table temped 75 F, ran approximately 3 minutes. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 4/14/2025 revealed 20 total violations (5 high priority, 7 intermediate, 8 basic).
Inspection on 9/24/2024
High Priority
1
Intermediate
3
Basic
16
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice in dry storage.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled above fryers.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Operator eating throughout kitchen.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed at time of inspection. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket torn. Dish machine tested 0 ppm chlorine, establishment was not using dish machine at time of inspection. Advised operator to not use dish machine u til it is working properly. Operator set up 3 compartment sink tested 100ppm chlorine.
- 08B-38-4:Basic - Food stored on floor. Food items on floor in walk in freezer, operator removed at time of inspection. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in walk in freezer.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 71 F.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons not all facing the same direction.
- 25-05-4:Basic - Single-service articles improperly stored. To go boxes on floor. Operator removed at time of inspection. **Corrected On-Site**
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at handwash sink next to prep table.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Operator labeled at time of inspection. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 77 F on counter, cheese 46 F in reach in cooler. **Repeat Violation**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in reach in cooler not date marked.
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Bottle of sanitizer missing label.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink temped 80 F next to prep table near kitchen.
Food safety inspection conducted on 9/24/2024 revealed 20 total violations (1 high priority, 3 intermediate, 16 basic).