MALAKOR THAI CAFE
425 25 ST
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 3/11/2024
Inspection #: Visit ID: 8463446
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At dry storage scoop with no handle used in sugar container, operator removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. At walk in cooler gallon of milk stored on floor, operator relocated milk to proper shelf. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At make line avocado with sticker attached stored with ready to eat vegetables, operator removed avocado At walk in cooler avocado with sticker attached stored over ready to eat vegetables, operator removed avocado Corrected On-Site
- 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. At prep area observed employee grabbing shredded lettuce with bare hands to make salads, made operator aware who then corrected employee Corrected On-Site
Inspection Date: 8/3/2023
Inspection #: Visit ID: 8364094
- 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....rice 82° in plastic bag in two door reach in cooler , per employee rice was cooked yesterday. Stop sale issue . Employee discarded rice. **Corrective Action Taken**
- 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 one door reach in freezer , walk in freezer .
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp , raw scallops above sauces , milk in two door reach in cooler . Raw sea food above soup, vegetables in reach in cooler at kitchen , Raw sushi sea food above cut cucumber, cooked eel , cut carrots in reach in cooler at sushi station. Employee moved. Corrected On-Site
- 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 chicken, raw pork with raw shrimp at walk in freezer .
- 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.... Food not prep or cooked today , milk 53°, dumplings 46° , money bags dumpling 47°, spring rolls 47° , rice 82° in two door reach in cooler at kitchen . Per PIC food being held more than 4 hours . .. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....rice 82° in plastic bag in two door reach in cooler , per employee rice was cooked yesterday.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not prep or cooked today , milk 53°, dumplings 46° , money bags dumpling 47°, spring rolls 47° , rice 82° in two door reach in cooler at kitchen . Per PIC food being held more than 4 hours . Stop sale issue . Employee discarded food. ... salmon 45°, tuna 44°, krab 45° , cream cheese 45° , shrimp 45° in sushi display case at front line and soup 45°, dumplings 49°, curry sauce 47° in reach in cooler at cook line being held less than 4 hours . Employee stated that food in and out for lunch rush made temperature high . Employee closed door properly . 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 has no time marking.. sushi rice being held less than 4 hours. Employee time marked. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored cups, some food evidence in handwashing sink at between kitchen and salad station. Employee cleaned Corrected On-Site
- 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.