SUN YI CAFE

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Sign provided to operator. - From follow-up inspection 2026-01-08: Same- Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Container of raw pork stored above cases of green onion and cabbage in True triple doors reach reach in cooler. Manager inverted. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen next. Manager replaced during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt. Small table under large rice cooker in kitchen. Manager cleaned during inspection. Corrected On-Site

Basic - Small white rice cooker is broken.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind large chest freezer and next to triple sink soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw pork stored over opened box of broccoli in True Double Doors. Manager inverted. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top in cook line- Cooked Chicken (40- 50F- Cold Holding) .Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed pan overfilled. Manager moved top part to double doors reach in cooler. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 77F. Manager turned on stove. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket. Repeat Violation

Basic - Bowl with no handle used to dispense sugar. Manager removed during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by exit door in kitchen soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep Table- ; Cooked chicken (120F - Hot Holding). Per manager food item in unit less than 2 hours. Manager reheated. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. 1) Bowl without handle stored in bag of sugar in kitchen. 2) Bowl without handle stored in container of salt and flour. Manager removed. Corrected On-Site

Basic - Ceiling tile missing. 5 ceiling tiles missing.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) Bags of raw chicken stored above bags of raw pork in chest freezer by exit door. Manager inverted. 2) Pork wrap with plastic stored on top of open bag of breaded cooked chicken in chest freezer across from fryer in kitchen.Manager removed pork from bag. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing procedures. Employee removed rewashed hands correctly. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. 2 bowls stored in hand washing sink by triple sink in kitchen. Manager removed. Corrected On-Site Repeat Violation

Basic - Cases of sodas stored on floor by entrance of kitchen. Manager elevated. Corrected On-Site Repeat Violation

Basic - Clean bowls, plates and pans not stored inverted or in a protected manner in kitchen. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. True 3 Doors reach in cooler across from triple sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind triple sink in kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled. Manager labeled. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Thank you bag in direct contact with raw meat inside freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Open bag of raw beef stored over sauces in lower true reach in cooler. Manager inverted. 2) Bag of raw beef stored above open bag of cooked breaded chicken in chest freezer. 3) Open container of raw chicken stored over open box of broccoli in reach in cooler. Manager elevated. Corrected On-Site Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution 200ppm. Operator remade at 100ppm. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink.

Intermediate - Handwash sink not accessible for employee use at all times at front counter. Container stored in hand washing sink. Manager removed. Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Basic - Bowl or other container with no handle used to dispense food. Dirty bowl without handle used to dispense flour.Manager removed. Corrected On-Site

Basic - Clean pots and pans not stored inverted or in a protected manner on rack over hand washing sink in kitchen. Manager inverted. Corrected On-Site

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. Operator not used correct order when washing trays. She failed to sanitize after rinsing.

Basic - Floor soiled/has accumulation of debris in kitchen.

Basic - Food stored on floor. Several gallons of cooking oil stored on kitchen floor and storage area. Manager elevated. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 95F. Manager removed water from container. Corrected On-Site Repeat Violation

Basic - Light not functioning. Several light out in kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In 3 doors cooler by triple sink. Manager removed. Corrected On-Site Repeat Violation

Basic - Rice scoop stored on soiled surface between uses. Manager cleaned and stored correctly Correctly. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind Amana chest freezer next to hand washing sink in kitchen.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection, Confirmation # 216061943 Operator paid license during inspection, Confirmation # 216061943. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over French Fries in reach in freezer in kitchen. Operator moved raw pork and stored correctly. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed large pot in front of kitchen hand sink. Operator made accessible. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made 2 days ago not date marked inside true reach in cooler in kitchen. Operator dated Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor Bucket of flour in dry storage. Operator elevated. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator discarded water. Corrected On-Site

Basic - Opened employee beverage container inside true refrigerator with food to be served to customers in kitchen. Operator moved. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Operator placed time on fried rice and chicken wings in cook line. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler in kitchen. Operator removed Corrected On-Site

Basic - Floor soiled/has accumulation of debris, grease under cooking equipments in cook line.

Basic - Food not stored at least 6 inches off of the floor. Oil containers in dry storage room.

Basic - Nonfood-contact surface soiled with food debris o shelves above flip top cooler in cook line. Operator cleaned and sanitized during inspection. Corrected On-Site

Basic - Stored food not covered. Wontons not covered in chest freezer in storage area. Operator covered Corrected On-Site

High Priority - Raw chicken stored over/not properly separated from ready-to-eat shrimp in true refrigerator in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw chicken stored over unwashed produce in three door true reach in cooler in cook line. Operator moved raw chicken to bottom shelf and stored correctly.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked chicken wings held under 4 hours ago, operator placed time mark on chicken wings in cook line. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice not date marked inside true reach in cooler in cook line. Operator date marked during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with food debris, Storage table next wok station in cook line. Operator cleaned during inspection Corrected On-Site