CHINA WOK

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves to begin food prep without washing hands.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 60 F, raw chicken wings 60 F sitting on counter on cook line. Manager states it was sitting out for 5 minutes. Manager placed in reach in freezer at time of inspection. Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - Handwash sink not accessible for employee use at all times. Buckets blocking hand wash sink. Removed at time of inspection. Corrected On-Site

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 above reach in cooler. Repeat Violation

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

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled. Repeat Violation

Basic - Reuse of single-service or single-use articles. Cut up single service gallon in rice.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 63 F, cooked broccoli 62 F on counter in kitchen next to fryers, employee states it was on the counter for 1 hour. Employee placed in reach in cooler at time of inspection. Corrective Action Taken Repeat Violation Admin Complaint

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

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 5 employees working with no certified food manager on site. Certified food manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced at time of inspection. Corrected On-Site Repeat Violation

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. Establishment has 5 employees and provided 2 food handler certifications.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair near dry storage.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair near register.

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

Basic - Dead roaches on premises. 1 dead roach near register. Employee removed and cleaned area. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Tape on prep table across from fryers.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer. 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 cutting board.

Basic - Equipment in poor repair. Door handle broken on reach in freezer.

Basic - Floor not cleaned when the least amount of food is exposed. Throughout kitchen.

Basic - Food stored on floor. Container of chicken on floor in walk in cooler. Fryer oil on floor. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Bottom of prep table next to fryers. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction next to register. Repeat Violation

High Priority - Container of medicine improperly stored. Employee medicine in reach in cooler.

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. Observed employee touch phone and began cooking food without washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025. 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 shell eggs in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 58 F 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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink, employee replaced at time of inspection. Corrected On-Site

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

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

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

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

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

Basic - Food stored on floor. Oil on floor. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in freezer gaskets soiled. Exterior of flour containers. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing the same direction. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Manager labeled at time of inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee out on glove to begin food prep without washing hands.

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 to touch cabbage with bare hands.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment do not have approved sanitizer, operator got sanitizer at time of inspection. Corrected On-Site Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of egg over carrots in reach in cooler. Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Buckets blocking handwash sink next to mop sink, operator removed 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. Chicken and ribs in reach in cooler not date marked. Shrimp in 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 rice, employee 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 - Duct tape used to repair nonfood-contact surface. Tape on prep table.

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

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.

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

Basic - Equipment in poor repair. Reach in freezer door handle broke.

Basic - Food stored on floor. Oil and sauce on floor in kitchen. Repeat Violation

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

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked ribs in reach in freezer, operator removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 55 F on counter, operator placed in reach in cooler at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 100 F on counter- operator reheated retemp 179 F. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed 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. Chicken and ribs in reach in cooler not date marked.

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.

Basic - Food storage container/container lid cracked or broken. Rice container lid cracked. Repeat Violation

Basic - Food stored on floor. Sauce on floor throughout kitchen. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Containers of flour, sugar, msg and corn starch not labeled in dry storage. Operator labeled at time of inspection. Corrected On-Site

High Priority - Container of medicine improperly stored. Employee medicine above reach in cooler on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over peppers in walk in cooler, operator removed peppers at time of inspection. raw beef over noodles in chest freezer. Operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 71 F on counter, operator placed in reach in cooler. eggs 47 F - retemp 43 F, noddles 45 F- retemp 42 F in reach in cooler on cook line. Operator placed on ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken wings 98 F- retemp 180 F on the counter, operator refried at time of inspection. 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. Sent operator written procedure at time of inspecting. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with buckets, operator removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink on cook line. Operator replaced at time of inspection. Corrected On-Site

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.

Intermediate - No soap provided at handwash sink. At handwash sink on cook line. Operator replaced at time of inspection. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards 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 above reach in cooler on cook line. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Egg roll container cracked in reach in cooler across from fryers.

Basic - Food stored on floor. Oil and sauces on floor through out kitchen. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, operator removed at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled in dry storage. Operator labeled. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Warning - From follow-up inspection 2023-02-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line. Warning - From follow-up inspection 2023-02-27: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones above reach in cooler. Warning - From follow-up inspection 2023-02-27: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of back screen door. Warning - From follow-up inspection 2023-02-27: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil and seasoning stored on floor throughout kitchen. Repeat Violation Warning - From follow-up inspection 2023-02-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets and hood filters. Repeat Violation Warning - From follow-up inspection 2023-02-27: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled. Repeat Violation Warning - From follow-up inspection 2023-02-27: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with containers, employee removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed friend rice in handwash sink next to cook line. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink, operator replaced at time of inspection. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of flies on fly sticky tape in kitchen.

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In prep area.

Basic - Food stored on floor. Oil and sauce on floor on cook line. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer. Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill in dry storage next to sauces.

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

Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled in dry storage, operator labeled at time of inspection. Corrected On-Site

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

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumpling 45 F-retemp 43 F, rice noodle 47 F-retemp 43 F Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink blocked with buckets of water, operator moved at the time of inspection Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed fried rice in handwash sink

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

Basic - Damaged/spoiled/recalled food not properly segregated. Cracked raw shell egg stored with intact eggs in walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on prep table next to rice.

Basic - Food stored on floor. Soy sauce stored on floor next to dry storage area. Moved to shelf. Corrected On-Site Repeat Violation

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped cooked noodles (57°F - Cold Holding) at 3:15pm. Operator placed items on ice. Re-temped cooked noodles (43°F - Cold Holding). Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers stored inside handwash sink located next to three compartment sink. Operator relocated item at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Did not observed paper towels at hand sink, located on cook line. Operator restocked at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle stored inside flour operator relocated item at time of inspection. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Observed knives stored between equipment on cook line.

Basic - Cutting board has cut marks and is no longer cleanable. Observed deep cut mark in cutting board.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at the bottom threshold of exterior door.

Basic - Food stored on floor. Observed container storing raw chicken on floor, located inside walk in cooler.operator relocated item at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic To-Go containers not inverted to prevent contamination. Items located on cook line. Operator inverted items at time of inspection. Corrected On-Site

Basic - Stored food not covered. Observed container storing flour not covered. Located in dry storage area. Operator covered item at time of inspection. Corrected On-Site

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. Observed multiple wet wiping cloths not stored in sanitizer solution between uses. Operator relocated at time of inspection. Corrected On-Site