TAIWAN EXPRESS CHINESE RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 51 F, Noodles 47 F sitting on counter. Manager placed in reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Container with no handle in rice.

Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves in noodles, manager discarded at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 122F.

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

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Warning - From follow-up inspection 2025-08-05: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked egg rolls and multiple items in reach in cooler. Repeat Violation Warning - From follow-up inspection 2025-08-05: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table. Repeat Violation Warning - From follow-up inspection 2025-08-05: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers. Warning - From follow-up inspection 2025-08-05: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls thought out kitchen. Warning - From follow-up inspection 2025-08-05: Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 55 F, chicken 69 F on counter. Manager placed in reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork in reach in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken.

Basic - Ceiling tile missing. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to roof. Repeat Violation

Basic - Clean, single-use gloves not handled in a sanitary manner. Glove in noodles. Employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Oil on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon on water temped 123 F. Manager turned up heat. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over egg rolls in reach in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 63 F, Noodles 44 F on counter , operator placed in reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and shrimp in cooler not date marked. Repeat Violation

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Sweet and sour chicken partially cooked.

Basic - Ceiling tile missing.ceiling tile missing in kitchen.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on ceiling tile in kitchen.

Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in noodles, operator removed at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table, operator removed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 115 F, operator turned up heat. Corrective Action Taken Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler.

High Priority - Sewage/wastewater backing up through floor drains. When handwash sink is ran, water overflows from floor drain onto floor. Operator fixed at time of inspection. Ran water and no back up in drain. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 58 F, chicken 56 F, operator placed in freezer at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and chicken in reach in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in chicken, operator removed at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 125 F.

Basic - Plumbing system in disrepair. When handwash sink is ran, water overflows from floor drain onto floor. Operator fixed at time of inspection. Ran water and no back up in drain. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables, operator removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Pork in grocery bag in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over egg rolls in reach in freezer. Operator removed at time of inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 48 F, chicken 51 F in reach in cooler, operator placed in reach in freezer at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed wet wiping cloth in handwash sink.

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. Employee signed at time of inspection. 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. Egg rolls in walk in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Container with no handle in flour. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Clean, single-use gloves not handled in a sanitary manner. Used glove in noodles, operator discarded at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On cook line.

Basic - Food stored on floor. Soy sauce on floor in kitchen, operator removed at time of inspection. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Open dumpster lid.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep tables throughout kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 60 F on counter, operator placed placed in reach in cooler. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs in reach in cooler on cook line not date marked. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink next to kitchen entrance temped 81 F, ran approximately 2 minutes. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in chicken in reach in cooler. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water of 125 F, operator turned up temperature. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop at time of inspection. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 49 F in reach in cooler. Operator place in chest freezer. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls not date marked in reach in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran water for approximately 2 minutes temped at 73 F. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Container with no handle in bag of rice. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated from restaurant food in chest freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer ice buildup.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 129 F.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken cooked 49 F reached 37 F cooked chicken 50 F, reached 33 F, chopped garlic 89 F. Placed in to chest freezer. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit Pooled eggs at 70 F. Warning - From follow-up inspection 2022-08-24: Egg rolls 49 F, cooked chicken 39 F, Time Extended Corrective Action Taken

Intermediate - - From initial inspection : 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. Provided education packet with big 6 guide. Warning - From follow-up inspection 2022-08-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards stained. Warning - From follow-up inspection 2022-08-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food in freezer not date marked. Warning - From follow-up inspection 2022-08-24: Time Extended

Intermediate - - From initial inspection : 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 2020 Warning - From follow-up inspection 2022-08-24: Operator stated that the food handle training certificates was left at home, unable to provided at time of callback inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 89 F, ran approximately 2 minutes. Operator turned on hot water heater and was 102 F. Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves on cook line and back shelf. Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damaged tile. Repeat Violation Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Operator was able to pull up on phone. Corrective Action Taken Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment.between prep table and reach in cooler on cook line Repeat Violation Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. White reach in cooler off cook line Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Repeat Violation Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Small gaps at roofline in back prep room. Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored, boxes on floor. Repeat Violation Warning - From follow-up inspection 2022-08-24: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Did not observed chlorine sanitizer test kit. Operator did have quaternary ammonia test kit at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored in flour.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile show damage. Per operator damaged roof was repaired, ceiling tiles just needs replaced. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Observed broken and missing cove molding, located in dry storage area.

Basic - Food stored on floor. Observed box of noodles stored on the floor inside walk in freezer.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed hood filter missing for hood.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between equipment on cook line.

Basic - Open dumpster lid. Operator loses at time of inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Observed boxes of To-Go containers stored on the floor. Located in dry storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on preparation table not in sanitizer solution between uses. Repeat Violation