BEAN SPROUT ASIAN CUISINE AND SUSHI BAR
2221 TOWN CENTER AVE 115
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 36-63-4:Basic - Hood vents in kitchen has built up grease condensation. Operator stated that this coming up Sunday night hood vents are scheduled to be clean
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs from equipment door handle Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler and salad/ appetizer station had raw products over RTE foods. Operator remove both raw products from above RTE items Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen had steel wool stored in the sink. Operator remove item from sink Corrected On-Site
Food safety inspection conducted on 2/20/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 8/15/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By 3 bay sink Warning - From follow-up inspection 2024-08-15: **Time Extended**
Food safety inspection conducted on 8/15/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/8/2024
High Priority
3
Intermediate
8
Basic
13
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Bucket of sauce on the floor at the bar, cook line and on the floor by dish machine. In the walk in freezer buckets of assorted raw meats stored on the floor. Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at server area. Warning
- 36-22-4:Basic - Floor area(s) covered with standing water on the cook line and at the bar. Due to leaking pipe under wok station. Warning
- 36-01-4:Basic - Heavy food debris under wok station. Warning
- 33-20-4:Basic - Heavy grease on the ground and/or pad around grease receptacle. Warning
- 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. Handle of scoop in contact with flour. Warning
- 51-18-6:Basic - No copy of latest inspection report available. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Server hand sinks Warning
- 29-08-4:Basic - Plumbing system in disrepair under wok station. Later water line when water is running leaks and they have plastic buckets under wok area holding up pipe. Ran water and saw leak. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature at sushi bar. In the kitchen raw pork thawing in standing water Warning
- 21-12-4:Basic - Wet wiping cloths not stored in sanitizing solution between uses. Warning
- 14-10-4:Basic - Wooden shelves in the dry storage needs sealed. Wood used to cover bulk containers. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of white grainy substance sugar or salt not labeled Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef, chicken over vegetables and rice noodles in the walk-in freezer. Raw seafood and beef over fried boneless chicken in the walk in cooler. Warning
- 12A-02-4:High Priority - Servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning
- 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 and the time removed from temperature control cannot be determined. Cooked rice and rice noodles no time mark. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sushi bar no running water. Repeat Violation Warning
- 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. By 3 bay sink Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter and service area used to wash dishes Repeat Violation Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. For Jaruwee Warning
- 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. Warning
- 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. Sushi fish in the reach in coolers on sushi line. Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Server station hot water shut off Warning
Food safety inspection conducted on 8/8/2024 revealed 24 total violations (3 high priority, 8 intermediate, 13 basic).
Inspection on 4/4/2024
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed reach in cooler 2 door glass in kitchen and walk in cooler does not have internal ambient air thermometer
- 14-69-4:Basic - Observed a little bit of ice buildup at door entrance of walk in freezer
- 36-34-5:Basic - Observed ceiling tiles and vents are soiled with dust Walls are soiled also Floors underneath and around equipment are soiled Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in kitchen taking off old gloves. Changing tasks. Then put in new gloves without washing hands. Talk to operator to reeducate the staff
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cookline are stain and soiled Observe can opener blade is soiled Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed at sushi Hand Wash Sink was covered with package food items. Operator Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use Hand Wash Sink in kitchen to fill up food containers in water. Employee re-educated
Food safety inspection conducted on 4/4/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 1/22/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed dish washing machine exterior is soiled
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed half gallon of oil jug not stored 6 inches off the floor. Operator corrected Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi bar Hand Wash Sink not having a hand washing sign or procedure.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls in dish area are soiled. Observed floors behind and underneath equipment are soiled Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed on cooked line squeeze bottle containing clear liquid (wine) not labeled. Operator corrected Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade is soiled with old food debris. Operator corrected Corrected On-Site
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed Hand Wash Sink in kitchen area was unable to dispense soap. Operator corrected Corrected On-Site
Food safety inspection conducted on 1/22/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 7/11/2023
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine and inside ice bin at server station has build up of mold like substance
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed mangos over ready to eat salads Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen are soiled throughout
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrective Action Taken**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in crock pot at 83F. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Silver scrub pad and sponge and towel in sink kitchen
- 31B-03-4:Intermediate - No soap provided at handwash sink. Server station Corrected On-Site
Food safety inspection conducted on 7/11/2023 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).