CHINA CHEF

High Priority - Food placed in soiled container/equipment. Chicken wings in card board box, manager removed at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. 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, chicken, and other items in reach in cooler and walk in cooler not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in drink cooler.

Basic - Food stored on floor. Container of chicken and soy sauce on floor. Repeat Violation

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. Repeat Violation

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

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken and cut onions in card board boxes. Manager placed items in food grade containers. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken wings cold holding 68 F temped at 1:35pm- retemp 54 F at 2pm left on counter next to rice cooker, manager placed in reach in cooler. Cooked sweet and sour chicken cold holding 47 F temped at 1:35pm - retemp 44 F at 2pm in reach in cooler near rice cooker, manager placed in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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

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

Basic - Bathroom door left open other than during cleaning or maintenance.

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

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf above sauces.

Basic - Food storage container/container lid cracked or broken. Sugar container lid cracked.

Basic - Food stored on floor. Fryer oil and sauces on floor. Repeat Violation

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. 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. Cut leafy greens 67 F, Chicken wings 72 F on counter. Manager placed in cooler at time of inspection. Corrective Action Taken Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink next to 3 compartment sink.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handkerchief in sugar. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in cooler on cook line. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler on cook line. Repeat Violation

Basic - Food stored on floor. Chicken on floor in walk in freezer. Oil on floor on cook line. Repeat Violation

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. Repeat Violation

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

High Priority - Container of medicine improperly stored. Employee medicine on shelf with clean containers.

High Priority - Food placed in soiled container/equipment. Cooked chicken in cardboard box, operator placed in food grade container at time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed lettuce in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F on counter, operator placed in reach in cooler. Cut lettuce 53 F in walk in cooler. Corrective Action Taken Repeat Violation

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. Sent to operator at time of inspection. Corrected On-Site

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, pork, and shrimp not date marked in reach in cooler and walk in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar. Repeat Violation

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above prep cooler.

Basic - Food storage container/container lid cracked or broken. Egg roll container cracked in reach in freezer.

Basic - Food stored on floor. Sauces on floor through kitchen. Repeat Violation

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.

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

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Operator labeled at time of inspection. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Food placed in soiled container/equipment. Cooked chicken in cardboard box. Warning - From follow-up inspection 2024-05-20: Cooked chicken wings in cardboard box. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greans 75 F, broccoli 50 F. Operator states it's been on the counter for approximately 30 minutes. Operator placed in walk in cooler at time of inspection. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-05-20: Broccoli 122 F on counter. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation Warning - From follow-up inspection 2024-05-20: 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. Chicken in walk in cooler not date marked. Repeat Violation Warning - From follow-up inspection 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation Warning - From follow-up inspection 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Sauces on floor throughout kitchen. Repeat Violation Warning - From follow-up inspection 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning - From follow-up inspection 2024-05-20: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled. Warning - From follow-up inspection 2024-05-20: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 54 F in reach in cooler.

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. Sent to operator at time of inspection. Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near register, operator replaced at time of 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. Operator provided two food handler certifications. Repeat Violation

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

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle under register.

Basic - Bowl or other container with no handle used to dispense food. Can in containers of rice and flour. Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over chicken in reach in cooler. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping food with no hair restraint. Repeat Violation

Basic - Food stored on floor. Oil, sauce, and rice on floor. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler above chicken.

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

High Priority - Container of medicine improperly stored. Employee medicine on prep table next to fryers.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler opened yesterday not date marked.

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

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. Operator provided 2 employee training certificates.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to fryers. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler over restaurant chicken. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.

Basic - Equipment in poor repair. Reach in cooler gaskets torn on cook line.

Basic - Food storage container/container lid cracked or broken. Egg roll container broken in reach in freezer near register. Repeat Violation

Basic - Food stored on floor. Sauces, meats and bean sprouts stored on flour in walk in cooler, operator removed at time of inspection. Salt on floor in dry storage. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ribs thawing in standing water. Operator placed in walk in cooler at time of inspection. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked pork in walk in cooler. Operator relocated at time of inspection to avoid cross contamination. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen stained

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near three compartment sink. Operator provided at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw chicken, raw pork, noodles and multiple times in walk in cooler and walk in freezer not labeled.

Basic - Bowl or other container with no handle used to dispense food in bulk corn starch. Operator removed at time of inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with grease in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles and cup on top of reach in cooler near fryer. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and orange juice stored over vegetables for restaurant in walk in cooler. Operator removed at time of inspection. 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 on reach in cooler near wok station and employee shirt on top of soda cans.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has gaps at bottom of screen.

Basic - Food storage container/container lid cracked or broken. Lids cracked on bulk flour and corn starch.

Basic - Food stored on floor. Raw chicken stored on floor in prep area and soda bottles held on the floor near front kitchen door, bulk salt and soy sauce. Operator relocated at time of inspection. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line soiled with old food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of prep area tables.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour and corn starch. Operator labeled at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed stored on prep table

Basic - Food not stored at least 6 inches off of the floor. Observed a container of soy sauce stored on floor on cookline Observed chicken and bean sprouts stored on the floor in the walk-in cooler

Basic - Single-service articles improperly stored. Observed to go bowls stored on floor in dry storage near back door

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at mop sink

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour with no label stored in dry storage shelf

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -observed employee taking trash out and come back in and return to work without washing hands. Employee began handling clean equipment and food from reach in cooler for customer order.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -observed employee snapping peas at front counter with bare hand contact. Peas were going to be stored for later use.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -observed raw chicken over onions and cooked pork in walk in cooler. -raw shrimp stored over cooked pork in walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken, cooked shrimp, pork egg rolls. Multiple items in coolers not date marked.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw shell eggs ambient air 62 °F, bean sprouts 69 °F

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

Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee filling rice cooker with water. -observed lids stored in hand wash sink next to three compartment sink. Lids re,over at time of inspection. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -monster can on shelf over clean equipment. Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -monster can on shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cell phone on shelf over canned foods. -observed employee cell phone on shelf in back behind walk in freezer above canned goods.

Basic - Employee with no hair restraint while engaging in food preparation. -observed employee snapping peas at front counter with no hair restraint.

Basic - Food stored on floor. Sauce buckets in kitchen and walk in cooler and boxes or raw meat in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line soiled.

Basic - Open dumpster lid.

Basic - Reuse of single-service or single-use articles. Plastic bottle reused as rice scoop.

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