CHINA ONE

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 12-01-2025. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw pork inside walk in cooler. Operator properly stored. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice (66F - Hot Holding) at cook line. Per operator, food held out of temperature for approximately 3 hours. Operator turned rice cooker on to reheat food to 165F for hot holding. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed and reviewed big 6 poster to operator.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for sanitizer. Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer approximately 5 degrees above temperature.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried chicken held over 24 hours inside walk in cooler, without date marking. Per operator, food prepared previous morning.

Basic - Cardboard used to line food-contact shelves. 1) Observed cardboard lining storage shelves above flip top coolers at cook line. 2) Observed cardboard lining inside of chest freezer in kitchen. Employee removed cardboard. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Observed serving spoon stored in 74F standing water, in kitchen. Operator dumped water. 2) Observed serving spoon stored in 76F water next to cook line. Operator dumped water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed speed rack at cook line soiled with old grease residue and food debris. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag containing Chinese pancakes for customers. Employee removed from bag. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil mix (82F - Cold Holding), observed container left on ambient temperature, next to stove, per employee food held less than 4 hours, placed inside walk in freezer for a quick chill Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Employee is using out of date chlorine test papers.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to single service sauces.Employee removed Corrected On-Site

Basic - Equipment in poor repair. -under shelf of prep table, storage of soy sauce containers, substantial build up of rust. -two other under shelf under rice cookers in cook line.

Basic - Food stored on floor. -Large can of ketchup on floor, outside of walk in cooler, employee removed and placed on shelf. Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. One hoof filter missing, second filter bended.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving utensils in water temperature (90F). Employee removed from water. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters- substantial build up of grease in cook line. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2024

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Cook line- sink blocked by a garbage can, employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, employee provided. Corrected On-Site

Basic - Food stored on floor. -Several containers of cooking oil and soy sauce on floor by storage area . -Several boxes of food on floor inside walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Between steam rice pots in cook line. Two servings spoons in water (temperature 75F), employee removed and placed on hot water ( temperature 164F). Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, heavily soiled with grease.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Substantial build up of rust on shelves, inside walk in cooler and walk in freezer.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two soiled wet cloths on prep table. Employee removed. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Left side flip top-; bean sprouts (52F - Cold Holding), per manager food held less than 4 Hours. Observed food stored in a non working unit. Employee moved to walk in cooler. Corrective Action Taken Warning - From follow-up inspection 2024-09-24: Observed no food stored inside unit Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line, left side flip top, not maintaining time temperature control of foods to 41F or below. Unit is not connected, employees stated not working unit. Warning - From follow-up inspection 2024-09-24: Observed unit out of service Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, substantial build up of grease Repeat Violation Warning - From follow-up inspection 2024-03-26: Observed same Time Extended

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

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Expired on 12/7/2022

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food-contact surface not smooth and easily cleanable. Cardboard box used to store chicken wings inside reach In cooler. Employee removed and stored on plastic container Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, left side, substantial build up grease and soil. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg rolls (105F - Hot Holding), per employer food held less than two hours, reheated in fryer to 170F Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster explained and emailed to operator

Intermediate - Non-pitting surface rust on food-contact equipment. Top of chest freezer in kitchen area

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. 12/7/2022

Basic - Bowl or other container with no handle used to dispense food. Metallic bowl to dispense cut cabbage, Employee removed. Corrected On-Site

Basic - Food stored on floor. Several boxes and containers of food , stored on floor of WIC/ WIF Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice serving spoon on water temperature 70F, Employee removed to steam table hot water 160F Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side of hood filters in cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest freezer, inside cover with build up of food debris and soil.p

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 100 ppm Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Midea-RIC, eggs egg rolls stored on cardboard box, Employee removed and stored on food grade container Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2022. Employee renewed on line, observed new license, expiration date , December 1, 2023 Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (40-48F - Cold Holding), observed food stored above the rim line. Per employee food held less than 4 hours, employee removed food out of temperature and placed on WIC for a quick chill. Corrective Action Taken

Basic - Food stored on floor. Bag of onions and two containers of food stored on floor in WIC, employee removed to shelf Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Clean serving spoons stored in cold water,Employee removed and placed on 135F water in steam table. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line, substantial build up of grease

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Employee bath above HWS and toilet.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 00ppm), employee made new solution, chlorine sanitizer testing strips 50 ppm Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands on triple sink first compartment, after manager instructed, employee used proper HWS Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. In kitchen area, garbage can blocking HWS, employee removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice serving spoon on cold water, Employee removed, cleaned and placed on hot water (150F).

Intermediate - Packaged food not labeled as specified by law. Containers of sugar, flour and salt. Employee labeled Corrected On-Site

Basic - Food stored on floor. Container of soy sauce. WIC and storage area. Employee placed on shelf Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic bowls inside containers of sugar, salt and flour. Employee removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Employee cleaned, before Food preparation and after for sanitizer requirements Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cover of chest freezer Warning - From follow-up inspection 2021-10-08: Observed same, will be check on the next unannounced inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Chok My Huong Warning - From follow-up inspection 2021-10-08: Observed manager on duty no certificate, Chok My Huong Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Warning - From follow-up inspection 2021-10-08: Observed same, will be check on the next unannounced inspection Time Extended