DirtyFLRestaurant Inspection Data

FRESH ELEMENT

711 VILLAGE BLVD STE 103

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 8839055

  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen through rear exit door, put on gloves and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site
  • 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. Employee touched face/rubbed nose with hand and then handled clean equipment and utensils to continue preparing food for customers without washing hands. Employee touched hair while putting on hair net and then handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee(s) who then washed hands. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned plastic containers of raw fish roe stored over plastic wrapped trays of cooked eel. Operator moved raw fish roe below cooked eel. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cream cheese. Operator moved raw shell eggs to bottom shelf. At triple door low boy reach in cooler; raw salmon stored over cooked asparagus. Operator moved raw salmon to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint
  • 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 (TPHC) has no time marking. House made cooked tapioca boba, no time mark. Operator stated held 1 hour, applied appropriate time mark. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; wonton soup (120F - Hot Holding); miso soup (134F - Hot Holding). Operator stated items reheated prior to being placed in steam table, held 1 hour, reheated to 195F. Corrected On-Site

Inspection Date: 7/24/2024

Inspection #: Visit ID: 8750671

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (53F - Cooling). Operator stated rice cooling overnight in full/deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (53F - Cooling). Operator stated rice cooling overnight in full/deep container with tight fitting lid, did not reach 41F within 6 hours. See Stop Sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi low boy reach in; raw fish stored over ready to eat seaweed salad. Operator moved raw fish to lower shelf. Corrected On-Site Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Flip top cooler; raw beef (48F - Cold Holding); raw shrimp (48F - Cold Holding). Operator stated items not prepared or portioned today, being held in pans overfilled for less than 2 hours, moved overfilled portion to reach in cooler. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At kitchen; hand wash sink blocked by mop/bucket. Operator moved mop/bucket. Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8511024

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm). Operator added bleach to chlorine 100ppm. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Operator added quaternary sanitizer to 200ppm. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At white upright reach in freezer; plastic wrapped/portioned raw fish stored above plastic wrapped/portioned cooked eel. Operator moved raw fish below cooked eel. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At sushi triple door low boy reach in cooler; raw salmon stored over ready to eat asparagus. Operator moved salmon below asparagus. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler; raw chicken stored over raw beef. Operator moved chicken below beef. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At kitchen hand wash sink; paper towel dispenser unable to dispense, paper towels jammed in dispenser. Operator got paper towels out of dispenser. Corrected On-Site

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8365168

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food - Employee removed bracelet. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Portioned beef container on freezer floor - operator moved to shelf. Corrected On-Site
  • 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. Bowl no handle in cooked rice container - operator removed bowl. Corrected On-Site Repeat Violation
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. White cleaning towel I contact with raw tuna and salmon - operator removed. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked rice (48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked rice (48F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (126F - Hot Holding) prepared fresh this morning held under 2 hours - operator moved to stove for reheat. Recheck 192F reheat. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Portioned cooked beef containers prepared 3 days prior not date marked - operator date marked. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At dish area hand sink - hot water faucet not working.