LITTLE ASIA

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale cooked noodles (51F - Cold Holding); shrimp (50F - Cold Holding); egg rolls (50F - Cold Holding); spring rolls (50F - Cold Holding) Warning - From follow-up inspection 2025-10-03: Reach in cooler broken, not in use. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink requires a vacuum breaker at hose connection. - From follow-up inspection 2025-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No testing kit present but operator did have bleach on site. - From follow-up inspection 2025-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No testing kit on site. - From follow-up inspection 2025-10-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer in reach in cooler at the front of store center isle shows 30f. All TCS foods inside are currently at 50f cold holding. - From follow-up inspection 2025-10-03: Time Extended

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Stored in water bucket at 71f. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID stored under counter, must use food safe pesticide.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce container. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked noodles (51F - Cold Holding); shrimp (50F - Cold Holding); egg rolls (50F - Cold Holding); spring rolls (50F - Cold Holding) located in front kitchen, center isle reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale cooked noodles (51F - Cold Holding); shrimp (50F - Cold Holding); egg rolls (50F - Cold Holding); spring rolls (50F - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. Staples and medicine bottles stored over prep area. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink requires a vacuum breaker at hose connection.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No testing kit present but operator did have bleach on site.

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. No procedures available. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in back by triple sink used to store dirty ware.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No testing kit on site.

Intermediate - No cleaning agent available for warewashing. Only use single-service items to serve food to customers until cleaning agent is available for warewashing. Operator stated they have only been washing pans and other items with no sanitizer. Educated operator that ware must be washed, rinsed, and sanitized. He has bleach on site told him to make sanitizer at 50 ppm for bleach. Corrective Action Taken

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. Only food manager. Warning

Intermediate - 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. No reporting agreement for employees. Corrective Action Taken Warning

Intermediate - Packaged food not labeled as specified by law. Raw pork stored in butter container, not labeled or covered in walk in freezer. Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer in reach in cooler at the front of store center isle shows 30f. All TCS foods inside are currently at 50f cold holding.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers steak served under cooked with no consumer advisory as part of the hibachi. Provided to operator. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All prepared food in walk in cooler and storage area requires date marking.

Basic - Bathroom door left open other than during cleaning or maintenance. Both bathroom doors are not self closing.

Basic - Cardboard used to line food-contact in multiple locations. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone above food make table. Employee food stored in walk in cooler over produce. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Manager and female employee stirring food without hair covering. Corrected On-Site

Basic - Food stored on floor. Box containing cooking oil stored on floor. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for rice with handle in rice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Make table center isle back of cook line is soiled with food debris on side at storage table. Walk in cooler shelves have black mold like substance.

Basic - Reuse of single-service or single-use articles. Styrofoam containers used to ship fish being used in walk in freezer to store multiple food items.

Basic - Single-service articles not stored inverted or protected from contamination. Containers not inverted above make table center isle. Corrected On-Site

Basic - Single-service articles stored on a soiled surface. Dirty used single service containers stored on top of new clean single service containers. Operator discarded. Corrected On-Site

Basic - Stored food not covered. Raw pork in walk in freezer not covered. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoon, forks, and knives out for customers to grab with handles not facing same direction.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table in front of kitchen. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Salt and flour stored in containers with no markings.