BONG SREY'S KITCHEN

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger raw beef and raw pork stored over carrots, onions at reach in freezer. **Warning**

High Priority

Operating with an expired Division of Hotels and Restaurants license.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license from Division of Hotels and Restaurants expired since October 1, 2026. **Warning**

High Priority

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed foam plates stored on floor under reach in freezer. **Warning**

Basic

Handwash sink not accessible for employee use at all times.

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by trash can. **Warning**

Intermediate

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink used to store table cloths. **Warning**

Intermediate

Food not stored at least 6 inches off of the floor.

Basic - Food not stored at least 6 inches off of the floor. Observed 1 container of oil stored on floor inside of the mobile unit. **Warning**

Basic

Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/.

Intermediate - Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed raw pork, raw beef steak at reach in freezer inside of the mobile unit. As per operator ROP is conducted inside of the mobile unit, and ROP products is stored in the mobile unit for more than 48 hours. **Warning**

Intermediate

No copy of latest inspection report available.

Basic - No copy of latest inspection report available. **Warning**

Basic