TIFFIN BOX
2491 OKEECHOBEE BLVD STE H
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 2/28/2024
Inspection #: Visit ID: 8509641
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front line Cold well; house made yogurt cucumber sauce (48F - Cold Holding). Operator stated not prepared or portioned today, being held in portioned cups/squeeze bottle over product line in cold well for less than 1 hour. Operator added to written procedures for Time as a Public Health Control, applied appropriate time mark. **Corrective Action Taken**
- 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. At front counter; chicken samosa and sweet wheat squares, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area mounted can opener; blade soiled with mold-like substance. Operator washed, rinsed and sanitized. Corrected On-Site
Inspection Date: 9/26/2023
Inspection #: Visit ID: 8367062
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm); operator corrected Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Pain medicine over sous vide tanks x operator removed medication. Corrected On-Site
- 03G-15-5:High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Operator states Cooked jack fruit and cooked lentils packaged under 135F and held over 48 hours. See stop sale.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner overstored oil and vinegar - operator moved stainless steel cleaner to lower shelf. Corrected On-Site
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Operator states will no longer utilize ROP processes. Corrected On-Site Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - portioned cucumber yogurt dressing (46F - Cooling) 2:45pm cooling since 1:45pm recheck 3:45 46F ; squeeze bottle Cucumber yogurt (46F - Cooling)2:45pm cooling since 1:45pm recheck 3:45pm 46F held in upper unit of make table - operator moved to reach in cooler to facilitate the cooling process. Recommended time procedures going forward. **Corrective Action Taken** Warning