THAI PEPPER RESTAURANT Inspection – March 19, 2025

High Priority 2

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 71F cold holding, fish eggs 56F cold holding. Noodles 56F cold holding, cabbage 50F cold holding, sprouts 54F cold holding. Advised to rapid chill. **Warning**

Warning

#10High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Advised to redo solution.

Intermediate 1

#11Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Basic 8

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. In bulk rice.

#3Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. 1 in back of kitchen. **Repeat Violation**

Repeat Violation

#4Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair. In back of kitchen.

#5Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Sushi bar.

#6Basic16-55-4

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed. Found at 50 ppm. **Corrected On-Site**

Corrected On-Site

#7Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on top of green curry paste.

#8Basic08B-38-4

Basic – Food stored on floor. Rice in kitchen. And bottles. Soy sauce Employee placed on rack. **Corrected On-Site**

Corrected On-Site

Florida Food Watch