SOVEREIGN POKE BOBA ASIAN KITCHEN

Violations (19)

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba pearls (98F - Hot Holding) per operator item out of temperature for 2 hours. Operator decided to use time control. Emailed a copy for TPHC to operator. Operator marked remaining time on item.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba pearls (98F - Hot Holding) per operator item out of temperature for 2 hours. Operator decided to use time control. Emailed a copy for TPHC to operator. Operator marked remaining time on item. **Corrective Action Taken** **Warning**

  High Priority

• 41-07-4Critical

  Container of medicine improperly stored. First aid kit stored on expo line shelf above single service items.

  High Priority - Container of medicine improperly stored. First aid kit stored on expo line shelf above single service items. **Warning**

  High Priority

• 22-41-4Critical

  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.

  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. **Warning**

  High Priority

• 12A-25-4CriticalCorrected on site

  Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted hat while wearing gloves then proceeded to handle utensils and single service tray with food. Advised operator of proper handwashing procedure. Employee washed hands.

  High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee adjusted hat while wearing gloves then proceeded to handle utensils and single service tray with food. Advised operator of proper handwashing procedure. Employee washed hands. **Corrected On-Site** **Warning**

  High Priority

• 22-45-4CriticalRepeat

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting board and put on rack to dry without sanitizing. Advised operator to re wash rinse and sanitize cutting board. Operator did.

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting board and put on rack to dry without sanitizing. Advised operator to re wash rinse and sanitize cutting board. Operator did. **Repeat Violation** **Admin Complaint**

  High Priority

• 50-17-3Critical

  Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25

  High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/25 **Warning**

  High Priority

• 08A-02-6CriticalCorrected on site

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over edamame in walk in freezer. Raw chicken stored over cooked chicken in walk in freezer. Advised operator of proper storage. Operator moved raw items.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over edamame in walk in freezer. Raw chicken stored over cooked chicken in walk in freezer. Advised operator of proper storage. Operator moved raw items. **Corrected On-Site** **Warning**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked edamame (53F - Cold Holding) in flip top cooler on cook line. Item stored above fill line. Per operator item held out of cooler for approximately 1.5 hours. Per operator item not prepared or portioned today. Advised operator to move to cooler to bring temperature to 41F. Operator did.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked edamame (53F - Cold Holding) in flip top cooler on cook line. Item stored above fill line. Per operator item held out of cooler for approximately 1.5 hours. Per operator item not prepared or portioned today. Advised operator to move to cooler to bring temperature to 41F. Operator did. **Corrective Action Taken** **Warning**

  High Priority

• 53B-01-5

  No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed paper copies, no originals. Copies are not approved. **Warning**

  Intermediate

• 03F-10-5Repeat

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator. **Repeat Violation** **Warning**

  Intermediate

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items in multiple places above food prep area. Advised operator of proper storage. Operator moved items. **Corrected On-Site** **Warning**

  Basic

• 41-17-4Repeat

  Spray bottle containing toxic substance not labeled. At mop sink spray bottle with pink substance no label. Advised operator to label spray bottle.

  Intermediate - Spray bottle containing toxic substance not labeled. At mop sink spray bottle with pink substance no label. Advised operator to label spray bottle. **Repeat Violation** **Warning**

  Intermediate

• 38-01-4Repeat

  Light shield damaged/in disrepair. No working light in walk in freezer.

  Basic - Light shield damaged/in disrepair. No working light in walk in freezer. **Repeat Violation** **Warning**

  Basic

• 08B-17-4

  Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over buckets of soy sauce in walk in cooler. Advised operator of proper storage.

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over buckets of soy sauce in walk in cooler. Advised operator of proper storage. **Warning**

  Basic

• 21-07-4

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm), advised operator to add chlorine to bucket. Operator did.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm), advised operator to add chlorine to bucket. Operator did. **Corrective Action Taken** **Warning**

  Basic

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed copy to operator.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed copy to operator. **Warning**

  Intermediate

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator. **Warning**

  Intermediate

• 31A-11-4RepeatCorrected on site

  Handwash sink used for purposes other than handwashing. Front counter handwashing sink used as a dump sink. Advised operator of proper use for handwashing sinks. Operator removed food debris.

  Intermediate - Handwash sink used for purposes other than handwashing. Front counter handwashing sink used as a dump sink. Advised operator of proper use for handwashing sinks. Operator removed food debris. **Corrected On-Site** **Repeat Violation** **Warning**

  Intermediate

• 02B-01-5

  Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

  Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed multiple items with raw fish no marking specific to raw fish. Advised operator of proper changes. **Warning**

  Intermediate