CHINA GATE Z

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line and under the prep table. Repeat Violation

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles in the dining area. Observed a broken ceiling tile in the back kitchen area near the entrance of the walk in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed the expired license on display. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on flip top unit and under the prep table. Repeat Violation

Basic - Food stored on floor. Observed some sauces in a bucket being stored on the floor in the walk in cooler.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the flip top unit.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance or in disrepair. Observed dust soiled ceiling tiles in the front dining area. Observed a ceiling tiles in disrepair in the kitchen near the walk in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed the old license being displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed rusted and food soiled can opener on the prep table on the cook line. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed the importance and usage of a test kit. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed several ceiling tiles in disrepair and with water stains in the kitchen near the three compartment sink. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Observed the old license being displayed.

Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit. Repeat Violation

Basic - Food stored on floor. Observed several boxes of meat being stored on the floor in the freezer and two 5 gallon buckets of sauce in the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rusted shelves at the bottom of the prep tables in the kitchen on the cook line. Observed grease build up on the hood system. Repeat Violation

Intermediate - - From initial inspection : 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 written procedures for employees to follow in response to a vomiting or diarrheal event observed. Emailed manager a copy of procedures. Warning - From follow-up inspection 2024-10-03: No written procedures for employees to follow in response to a vomiting or diarrheal event observed. Emailed manager a copy of procedures. Time Extended - From follow-up inspection 2024-12-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener attached to the prep table on the cook line. Observed soiled gaskets on the reach in coolers on the cook line. Warning - From follow-up inspection 2024-10-03: Observed a rusted can opener attached to the prep table on the cook line. Observed soiled gaskets on the reach in coolers on the cook line. Time Extended - From follow-up inspection 2024-12-04: 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 test kit provided when asked. Warning - From follow-up inspection 2024-10-03: No test kit provided when asked. Time Extended - From follow-up inspection 2024-12-04: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Manager couldn't provide a thermometer when asked. Warning - From follow-up inspection 2024-10-03: Manager couldn't provide a thermometer when asked. Time Extended - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with dust in the front dining area. Observed 10 soiled and missing ceiling tiles in the kitchen area by the cook line and dish washing area. Warning - From follow-up inspection 2024-10-03: Observed ceiling tiles soiled with dust in the front dining area. Observed 10 soiled and missing ceiling tiles in the kitchen area by the cook line and dish washing area. Time Extended - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed a cutting board with cut marks throughout it. Warning - From follow-up inspection 2024-10-03: Observed a cutting board with cut marks throughout it Time Extended - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Emailed manager a copy of poster. Warning - From follow-up inspection 2024-10-03: No Heimlich maneuver/choking sign posted. Emailed manager a copy of poster. Time Extended - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on the walk in cooler door and all reach in coolers Warning - From follow-up inspection 2024-10-03: Observed soiled gaskets on the walk in cooler door and all reach in coolers Time Extended - From follow-up inspection 2024-12-04: Time Extended

Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. Observed the screen door torn and door frame in disrepair at the kitchen back door. Warning - From follow-up inspection 2024-10-03: Observed the screen door torn and door frame in disrepair at the kitchen back door. Time Extended - From follow-up inspection 2024-12-04: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed meat being stored in grocery bags in the walk in freezer. Explained to the operator that food items need to be stored in food grade bags/containers.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container of raw beef stored under two containers of raw chicken. Manager corrected storage so that the raw chicken was under the raw beef. Corrected 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. Emailed operator a copy of procedures. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a stained cutting board on the flip top unit on the cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a hand washing sink being blocked by a small storage rack. Explained to operator that hand washing sinks need to be accessible at all times.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager stated that he is eating for the test kit to come in.

Basic - Ceiling/ceiling tiles/vents damaged/soiledwith accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with dust in the front dining area. Observed two damaged ceiling tiles in the kitchen near the three compartment sink. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed a cutting board with many cut marks on the flip top unit on the cook line. Repeat Violation

Basic - Food stored on floor. Observed a bag of carrots on the floor in the walk in cooler. Manager placed items 6 inches off the floor. Observed three cases of chicken on the floor in the walk in freezer. Manager placed items six inches off of the floor. Corrected On-Site Repeat Violation

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed a sleeping cot in the front service area.

Basic - No Heimlich maneuver/choking sign posted. Emailed operator a copy of poster. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up in between cooking equipment on the cook line. Observed the gaskets being soiled in the reach in cooler on the cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with rice cooker and rice storage bin. Corrective Action Taken

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

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. Operator had employee sign and date agreement form during inspection. Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Stored food not covered. Observed chicken wings in walk in cooler not covered. Operator covered wings during the inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic grocery bags in reach in cooler to store some food product. Warning - From follow-up inspection 2023-12-02: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-12-02: 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. Warning - From follow-up inspection 2023-12-02: Time Extended

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and chicken stored overtop of cabbage and onions inside walk in cooler. Owner properly stored beef and chicken. Corrected On-Site

High Priority - Rodent rub marks present along walls/ceilings. Rub marks on wall at the end of cooks line next to walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken cold holding at 51F. Cooked shrimp cold holding at 51F. Employee ice down shrimp and chicken. Re temperature of raw chicken 49F. Re temperature of raw shrimp 48F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink blocked by rice cooker on cooks line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips at time of inspection.

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Young kid laying down on behind front counter.

Basic - Ceiling tile missing. Ceiling tiles missing in back kitchen area.

Basic - Food stored on floor. Buckets of soy sauce stored on floor in back kitchen area. Boxes of chicken stored on floor in freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Knife stored between reach in cooler and food preparation table on cooks line.

Basic - No Heimlich maneuver/choking sign posted.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 2-1-22. 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 beef and raw pork. Owner moved the chicken to the bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the handsink in left corner blocked with a tote not allowing for entry into the sink. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed the owner with a bottle water stored on the prep table.

Basic - Food stored on floor. Observed a box of oil and a bucket of soy sauce stored on the floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed a fan used for cooling the line with debris all over blades and safety shield.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above raw cabbage. Owner moved the chicken to the bottom shelf. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a rack.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink. Owner stocked the paper towels. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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. Observed the three compartment sink not set up in the proper way. Only had wash sink set up. I went over and emailed the owner how to properly set up a three compartment sink.

Basic - Food stored on floor. Observed a bag of carrots in the walk-in cooler and a box of oil on the cook's line stored on the floor. Owner moved both items to the shelves. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the gaskets on the walk-in cooler door with black mold like substance on the gasket.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef cubes held over cauliflower. Also observed chicken stored above beef. Observed owner move the chicken to the bottom shelf and the cauliflower over the beef. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef at 48°F and poultry at 50°F. Owner removed the meats from the cooler and moved them to the walk-in cooler to get to temperature. Took temperature of the beef at 43°F and the chicken at 45°F operator was letting the meats stay in the walk-in cooler longer. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed owner wash his hands in the triple sink. Observed the owner wash his hands in the hand washing sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board at wok area with soiled and stained surface. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink. Owner restocked the paper towels. 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. Observed cut chicken and pasta held over 24 hours with no labeling.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile by the back door is broken. Repeat Violation

Basic - Food stored on floor. Observed cases of broccoli and a bucket of soy sauce stored on the floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up in the corner of the freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves with mold like substance on them inside the Pepsi cooler on cook's line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler with rusty shelves. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed the mop stored inside the mop bucket. Observed owner move the mop and hang it correctly. Corrected On-Site Repeat Violation