DOORIBAN
5600 66 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/5/2025
High Priority
1
Intermediate
4
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler top **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Broken handle of cooler across from cook line. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. beef stew **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2025
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pork (130F - Cooling) on cook line prep table. Employee placed item in walk-in
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bag of mussels in hand sink. Employee removed items. **Corrected On-Site** **Repeat Violation**
- 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/
- 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. Total 8 employees and 4 certified. **Repeat Violation**
Food safety inspection conducted on 2/5/2025 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 8/22/2024
High Priority
1
Intermediate
5
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Reach in cooler top.
- 14-11-5:Basic - Equipment in poor repair. Broken handle of cooler across from cook line.
- 08B-38-4:Basic - Food stored on floor. beef stew on floor inside soy sauce bucket inside walk in cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Has been out for two hours. cooked potato's (78F - Cold Holding); cooked broccoli (80F - Cold Holding); cooked red fish (76F - Cold Holding) Employee moved to reach in freezer- 2:06pm Glass cooler cooked potato's (43F - Cold Holding); cooked broccoli (35F - Cold Holding); cooked red fish (38F - Cold Holding) retemp at 2:58pm beef (41F - Cold Holding); squid (43F - Cold Holding) **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cut boards in back hand wash sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink.
- 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. Hyun yoon
- 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. Kimchi made yesterday 8-20 no date marks.
Food safety inspection conducted on 8/22/2024 revealed 11 total violations (1 high priority, 5 intermediate, 5 basic).