BABBI BABBI KOREAN KITCHEN Inspection – November 5, 2026

High Priority 2

#8High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.Kim Chee dated 10/29.

Stop Sale

#9High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate 3

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. **Repeat Violation**

Repeat Violation

#11Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing.Bottle inside handwashing sink.Operator removed. **Corrected On-Site**

Corrected On-Site

#12Intermediate53B-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.

Basic 7

#1Basic22-20-5

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

#2Basic36-24-5

Basic – Holes in ceiling above three comp sink area. **Repeat Violation**

Repeat Violation

#3Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**

Corrected On-Site

#4Basic31B-04-4

Basic – No handwashing signs provided at a hand sink used by food employees.Bathrooms and back line area.

#5Basic35B-05-4

Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of door.

#6Basic25-32-4

Basic – Reuse of single-service or single-use articles.Rice net.

#7Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination.Lids at cooks line.

Florida Food Watch