Honest Star Tropical Restaurant

4 findings recorded on Sep 17, 2026.

1. Inspector observationItem 1-2A ↗

   Person in charge

   Observed PIC (Person in Charge) unable to demonstrate employees knowledge of food allergy information. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Employee was educated on food allergy information.

   Inspector’s full note

   Inspection item: Inspection item 1-2A

   Code .03(2)(a)-(n),(p)

   Observed PIC (Person in Charge) unable to demonstrate employees knowledge of food allergy information. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Employee was educated on food allergy information.

   Official report · Item 1-2A ↗

   Correction status not recorded

2. Inspector observationItem 11C ↗

   Thawing methods

   Observed fish thawing in a sink filled with water, without running water at 70F or less and without sufficient flow to agitate and float off loose particles. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC placed the fish in a container, submerged it in running water at 70F or less and with sufficient flow to agitate and float off loose particles.

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Observed fish thawing in a sink filled with water, without running water at 70F or less and without sufficient flow to agitate and float off loose particles. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: PIC placed the fish in a container, submerged it in running water at 70F or less and with sufficient flow to agitate and float off loose particles.

   Official report · Item 11C ↗

   Correction status not recorded

3. Inspector observationItem 12B ↗

   Personal cleanliness

   Observed employees actively preparing food with jewelry on wrists. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed the jewelry and washed their hands.

   Inspector’s full note

   Inspection item: Inspection item 12B

   Code .03(5)(h)

   Observed employees actively preparing food with jewelry on wrists. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed the jewelry and washed their hands.

   Official report · Item 12B ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.