T & T Habachi
8003 US Hwy 301 N, Parrish, FL 34219 · Mobile Food Dispensing Vehicle · License 5150681
What drove the grade
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (1 fixed by the Nov 6 follow-up, 1 fixed on the spot), 5 intermediate (2 fixed on the spot)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
No paper towels or mechanical hand drying device provided at handwash sink.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee drink from personal bottle with gloves on and proceeded to touch cooking utensils. Employee removed gloves and washed hands. Employee removed and sanitized utensils.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed frozen egg rolls stored in direct contact with to go bag in reach in freezer.
Intermediate5
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed sushi rice left at room temperature without written plan. Operator stated it has been out 2 and half hours prior to inspection. Operator placed rice in reach in cooler.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed no proof of reporting agreements for employees.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed container lids stored inside handwashing sink. Operator removed lids.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand washing sink.
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for employees.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.