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Kim Bo Chinese Restaurant

Kim Bo Chinese Restaurant
5380 Stadium Pkwy
Suite 105
Rockledge, FL 32955
(321)636-6665

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: KIM BO CHINESE RESTAURANT
License Number: 1506356
License ID: 5908698
Inspection Visit ID: 5397224
Inspection Date: Thursday, November 20, 2014
Inspection Number: 2445819
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Plastic cups found in tub of corn starch and sugar **Corrected On-Site** **. Repeat Violation**
23-25-4 Basic.Build-up of grease/dust/debris on hood filters. **. Repeat Violation**
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Tubs of food in both WIC and WIF
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. Opened can of soda and bottle of water on hot line **Corrected On-Site**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher not correctly washing utensils. Reeducated operator on proper warewashing
02D-06-4 Basic.Packaged food has no English labeling. Tubs of flour, cornstarch and sugar **. Repeat Violation**
25-50-4 Basic.Reuse of single-use plastic tubs. Plastic gallon jug reused and cut to make a scoop found in pail of water
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. White clam shell containers on hot line
23-10-4 Basic.Walk-in cooler gaskets soiled with slimy/mold-like build-up.
23-11-4 Basic.Walk-in freezer gaskets soiled with slimy/mold-like build-up.
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Plastic tub lids found in HWS by 3 bay sink **Corrected On-Site**

Inspection For: KIM BO CHINESE RESTAURANT
License Number: 1506356
License ID: 5908698
Inspection Visit ID: 5344212
Inspection Date: Monday, August 18, 2014
Inspection Number: 2434558
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 4
Number of Intermediate Violations: 0
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. In tub of sugar **Corrected On-Site**
23-25-4 Basic.Moderate Build-up of grease/dust/debris on hood filters.
25-05-4 Basic.Single-service articles improperly stored. To go containers over cook line not inverted **Corrected On-Site**
36-28-4 Basic.Wall soiled with accumulated grease. Behind cook line
02D-07-4 Basic.Working container of food not labeled in English. Large tubs of flour, cornstarch , sugar
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. Operator handling cooked chicken
22-45-4 High Priority.Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Clean sheet pans being stored on floor next to oven **Corrected On-Site**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Large spray bottle of home defense insect spray found on top of walk in cooler. Operator removed it from the premises. **Corrected On-Site**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs over raw cut beef **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Kim Bo Chinese Restaurant in Rockledge Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Rockledge's Kim Bo Chinese Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Kim Bo Chinese Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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