AZU LUCY HO'S RESTAURANT & BAR

Name: AZU LUCY HO'S RESTAURANT & BAR
Address: 3220 APALACHEE PKWY #13, TALLAHASSEE, FL, 32311, US
Rating: 1.6

3220 APALACHEE PKWY #13

★½☆☆☆ (1.6/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8996244

03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice marked during inspection. Corrected On-Site
41-10-4:High Priority - Toxic substance/chemical improperly stored. Soap stored on shelf by food.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish washing area.

Inspection #: Visit ID: 8791932

14-01-5:Basic - Bowl or other container with no handle used to dispense food.multiple items in walk-in cooler.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink at sushi bar.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 47°F.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled , replaced with new one. Corrected On-Site

Inspection #: Visit ID: 8495516

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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. Server putting condiments in soup bowl with bare hands.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blanched Broccoli at 76°, left on counter at room temperature for days service. Repeat Violation

Inspection #: Visit ID: 8382545

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.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Togo bowl in soy sauce.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on dish carts.
16-46-4:Basic - Old labels stuck to food containers after cleaning.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 58°, broccoli 66°, chicken 54°,74°, scallops 47°, salmon 44°. Items Iced during inspection , and put in walk-in. Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing cleaning pad.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pump spray bottle in dish area.