HAWKERS ASIAN STREET FARE
1001 Park Street
Jacksonville, Florida, 32204
Riverside
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 11/22/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-11-22: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water./side cook line station. - From follow-up inspection 2024-11-22: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in cook line handwash sink. - From follow-up inspection 2024-11-22: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all three green cutting boards at the bar. - From follow-up inspection 2024-11-22: **Time Extended**
Food safety inspection conducted on 11/22/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 9/18/2024
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks with no beard guards.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-22-4:Basic - Floor area(s) covered with standing water./side cook line station.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./bucket stored between two oil cartons/side cook line/ Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in cook line handwash sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./powdered sugar under cook line table/ Corrected On-Site
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, cook line cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./five spice garnish (cooked onions, carrots, bell peppers) holding at 78F. Will use time as public health control.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all three green cutting boards at the bar.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink/ Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving soft-boiled eggs but no disclosure on menu. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./cooked rice at cook line with a 4 hour time marked but no time control plan/ Corrected On-Site
Food safety inspection conducted on 9/18/2024 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 6/17/2024
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of black substance.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. - large pots stored on roaster in wok prep area. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee items stored on shelf above prep table across wok area Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - Reach in freezer in prep area.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner hanging next to liquor bottles at front bar. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle at front bar. Corrected On-Site Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of yellow liquid stored at front bar. Corrected On-Site
Food safety inspection conducted on 6/17/2024 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).
Inspection on 12/21/2023
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine./kitchen dish machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./cup with no handle used to scoop sauces and rice, cook line.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored on top of bar soda nozzle/ Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish rack.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with standing water.
- 08B-12-5:Basic - Stored food not covered./cut fruits at the bar/ Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./cook line.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dish machine chlorine 0ppm/rechecked 50ppm. Bar dish machine chlorine 0ppm/rechecked 50ppm. Corrected On-Site
- 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/white rice on cook line using 4 hours time control but no actual time marked/white rice still within 4 hours per cook.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./unused deep fryer locking kitchen hand sink/ Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen wok station hand sink. Bar hand sink. Cook line hand sink. Corrected On-Site
- 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./chemical spray bottle at the bar/ Corrected On-Site
Food safety inspection conducted on 12/21/2023 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).