AIR CULINAIRE WORLDWIDE
5830 W CYPRESS ST, SUITES B & C
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/18/2025
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. 2 cases of fry oils stored on floor at dry food storage. Operator moved to shelves. **Corrected On-Site** **Warning**
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 5 pieces of raw salmon reduced oxygen packaged onsite thawed without removed from packages in walk-in cooler. **Warning**
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. 5 pieces of raw salmon. **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2025. **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Smoked salmon stored over cooked egg in walk-in cooler. Operator rearranged items to prevent cross contamination. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A small container of chicken salad 46 F stored in reach-in cooler. Operator moved to walk-in cooler. Re temped: chicken salad 44F. **Corrective Action Taken** **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At packaging area. Provided. **Corrected On-Site** **Warning**
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. The establishment conducts Reduced oxygen packaging raw fish onsite. **Warning**
Food safety inspection conducted on 4/18/2025 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).
Inspection on 8/29/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table Corrected -over employee remove and place in manager office **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket Corrected -observed employee hang mop **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table on cookline Corrected observed employee place in sanitizer **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer tested at 500ppm Observed employee discard, replace, and test at 400ppm **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed soap and paper towels missing at hand sink in prep room Observed paper towels missing at hand sink in dish area
Food safety inspection conducted on 8/29/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).