| Inspection Date | Inspection Type | In Person/Virtual | Establishment Type | Risk Type | Permit posted | Previous inspection available |
|---|---|---|---|---|---|---|
| 02/20/2026 | High Risk Food Retail | Yes | No |
| Description | Temperature |
|---|---|
| Retail Veggie Coolers | 39F |
| Retail TCS Chest Freezers | -1 to 8F |
| Retail TCS Upright Freezers | -1 to 12F |
| Meat Display Cases | 36 to 39F |
| Fresh Fish Pelleted ice Cases | 38 to 40F |
| TCS Frozen Fish Freezer | -3F |
| Walk-in Cooler (Produce) | 39F |
| Walk-in Cooler 2 (Produce) | 38F |
| Walk-in Cooler 3 (Produce) | 39F |
| Walk-in Meat Cooler | 34F |
| Walk-in Grocery Freezer | 5F |
| Walk-in Grocery Freezer 2 | 24F |
| Walk-in Meat Freezer | 12F |
| Retail Chicken Cooler | 38F |
| Retail Meat/Pork Cooler | 39F |
| Retail Coolers | 37 to 38F |
| Retail Freezers | -5 to 14F |
| Back corner TCS Cooler | 58F |
| Description | Temperature | State Of Food |
|---|---|---|
| 15 x Large Pickled Radish | 48 to 60F | |
| 15 x Korean Noodle | 48 to 60F | |
| 40 x Boiled Flowers | 48 to 60F | |
| 21 x Pad Thai | 48 to 60F | |
| 67 x Beef Broth | 48 to 60F | |
| 34 x Rice Stick Noodle | 48 to 60F | |
| 18 x Fish Cakes | 48 to 60F | |
| 17 x Pickled Radish small | 48 to 60F | |
| 20 x Whole Pickled Radish | 48 to 60F | |
| 8 x Stick Noodle Large | 48 to 60F | |
| 30 x Pad Thai | 48 to 60F | |
| 135 x Ginko Nuts | 48 to 60F | |
| 37 x Kimchi Stew | 48 to 60F | |
| Raw Catfish | 38F | |
| Raw Tilipia | 34F | |
| Raw Red Snapper | 37F | |
| Raw Bass | 39F | |
| Raw Pompano | 36F | |
| Raw Tuna | 39F | |
| Raw Catfish Filet | 33F | |
| Raw Gulf Shrimp | 31F | |
| Raw Crawfish | 38F | |
| Raw Pork Belly | 40F | |
| Raw Pork Side | 37F | |
| Raw chicken drumstick | 33F | |
| Raw Beef Shoulder | 31F | |
| Raw Flank Steak | 39F | |
| Raw Buffalo Fish | 35F | |
| Raw Octopus | 35F |
| Machine Name | ppm | Sanitizer Name | Sanitizer Type | Temperature | |
|---|---|---|---|---|---|
| 3 Compartment sink Produce | 0 | Chlorine | 90F | ||
| 3 Compartment Sink Produce | 50 | Chlorine | 83F | ||
| Sanitizer Bucket Seafood | 50 | Chlorine | 77F | ||
| Sanitizer Bucket Meat | 50 | Chlorine | 86F |
| Violation | Status | Observations | Corrective Actions | Violation Category | Repeat |
|---|---|---|---|---|---|
| 19,20 safe temperature holding | in | 0 | |||
| 19,20 20 Cold holding temperature | in | 0 | |||
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods | out | I observed several packages of cold veggies, soups, rice, and cakes with an average internal temperature of 48 to 50F using my probe thermometer. All food was voluntarily discarded by PIC onsite during today's inspection. (see pics). Also see Hold order for details. | Priority (P) | 1 | |
| 30,31 Food temp controls | in | 0 | |||
| 30,31 30 Proper cooling methods, adequate equipment for temperature control | in | 0 | |||
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. | out | Observed firm having issue with their retail cooler in the back corner of World market. Internal temperatures reached as high as 60F using my thermal thermometer. All foods above 41F were voluntarily discarded by PICs during inspection. | Priority Foundation (PF) | 1 | |
| 51,52 Facilities | in | 0 | |||
| 51,52 52 Physical facilities installed, maintained, clean | in | 0 | |||
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair | out | Observed small leak at produce departments hand sink near food preparation in the back stockroom. | Core (C) | 0 |
| Total Score | Violation Score | Inspection Score | Inspection % | |||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 100 | 10 | 90 | 90 | |||||||||||||||||||||||||
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