APOLLO BEACH CHINA 1 INC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 64 F, raw bean sprout 65 F sitting out on counter. Manager states it was there for 1 hour. Manager placed items in walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice container lid soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Pot in hand wash sink next to back door, manager removed at time of inspection. Corrected On-Site 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 - Food stored on floor. Sauce on floor on cook line, employee removed at time of inspection. Corrected On-Site Repeat Violation

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain at hand wash sink near register.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, manager removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw bean sprouts 57 F, Cooked chicken 58 F on counter on cook line. Manager placed in walk in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand wash sink. Employee removed at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At hand wash sink next to 3 compartment sink. Manager replaced 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, egg rolls, and other food items not date marked in reach in cooler and walk in cooler. Manager began date marking at time of inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Container with no handle in rice, employee removed 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. Employee removed drinks drink on prep table.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.

Basic - Food stored on floor. Fryer oil and sauces on floor, manager removed at time of inspection. Corrected On-Site

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

Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under hand wash sink next to 3 compartment sink. Manager placed container under hand wash sink to catch water.

High Priority - Food placed in soiled container/equipment. Chicken in cardboard box, employee removed at removed at time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in reach in freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Rangoon in reach in cooler. Employee placed raw chicken to the bottom. Repeat Violation

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

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. Employee touching lettuce with bare hands.

High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bag in reach in freezer. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked pork in reach in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 73 F, chicken 69 F, pork 48 F- retemp 43 F, chicken 45 F- retemp 42F on counter and in reach in cooler. Operator placed in the cooler and on ice at time of inspection. 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. Small 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. Ribs, chicken, and other items not date marked in reach in cooler near fryers. Repeat Violation

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. Small cutting board. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting above 3 compartment sink.

Basic - Food stored on floor. Pork and on on floor, operator removed pork at time of inspection. Corrective Action Taken Repeat Violation

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

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

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted in dry storage, operator inverted at time of inspection. Corrected On-Site

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter throughout kitchen, operator placed in sanitizer bucket at time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in reach in freezer next to walk in cooler.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 F on counter, operator placed in reach in cooler. Rice 44 F in walk in cooler. 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 114 F on counter, operator began to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Operator replaced cutting board at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill up sanitizer bucket.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken in reach in cooler not date marked. Rice and chicken 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, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Operator replaced cutting board at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on prep table. Operator removed at time of inspection. Corrected On-Site

Basic - Food stored on floor. Sauce and oil on floor throughout 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 rice in dry storage, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door handle 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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler, 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 74 F, egg rolls 71 F on counter, operator placed in walk in cooler at time of inspection. 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. Repeat Violation

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

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on prep table.

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, employee removed at time of inspection. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Next to wok.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler on cook line. Raw shell eggs over cooked chicken wings in walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 51 F on counter, operator placed in walk in cooler at time of inspection. Corrective Action Taken

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

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.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler above restaurant drinks and sauces. Operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf with sauces, operator removed at time of inspection. Corrected On-Site

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

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. 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 above restaurant drinks and sauces. Operator removed at time of inspection. Corrected On-Site

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over cooked chicken in walk in cooler. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell Eggs 66 F on counter. Operator placed eggs in walk in cooler. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ppm, operator remade sanitizing bucket at time of inspection tested 100 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. Provided operator with the big 6.Repeat Violation Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl in handwash sink next to register.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in pot of fried 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. Personal food segregated and identified in front reach in cooler with restaurant drinks and food. Repeat Violation

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

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

Basic - Food storage container/container lid cracked or broken. Container of beef cracked in reach in cooler.

Basic - Food stored on floor. Oil stored on floor near register. Bottles of water soiled in dry storage area. Soy sauce on floor near cook line. Repeat Violation

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

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

Basic - Missing drain plug at dumpster. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around rice cooker and skillet. Repeat Violation

Basic - Single-service articles improperly stored. Boxes of to go containers stored on floor in lobby.

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 table.

High Priority - Dented/rusted cans present. See stop sale. 4 cans baby corn

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard containers used for cooling cooked chicken- removed chicken and placed into approved containers. Spring rolls in cardboard container in front reach in freezer. Cooked meat in thank you bags in front reach in freezer. Cut broccoli in cardboard box in walk in cooler. Corrective Action Taken Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over cooked chicken- removed raw product Raw chicken over sauces in walk in cooler. In reach in freezer by walk in cooler- raw beef not in original packaging over potstickers. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings 76F place in reach in cooler, egg rolls 66F discussed keeping the food in the reach in cooler instead of on the counter during service Corrective Action Taken Repeat Violation

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 handout to operator

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/ 4 food handling employees. Certified food manager arrived during inspection Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Probe thermometer will not turn on and unable to be used. Purchased new thermometer during inspection Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in bulk food items, soup

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Acoustic ceiling tile on cook line with water damage. Replace tile with vinyl ceiling tile or cleanable tile.

Basic - Damaged/spoiled/recalled food not properly segregated. 4 cans baby corn

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In beverage and sauce to go reach in cooler personal food over sauces- rearranged cooler Corrected On-Site Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - Food stored on floor. Bottles waters- brought off floor and fryer oiled containers Corrective Action Taken

Basic - Improper storage of maintenance equipment that interferes with cleaning. Drill stored over container of rice- moved drill Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between reach in cooler and prep table on cook line Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Back prep table Wet wiping cloth not stored in sanitizing solution between uses. On cook line cutting board

Basic - Missing drain plug at dumpster. Shared dumpster

Basic - No copy of latest inspection report available.

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

Basic - Reuse of single-service or single-use articles. Plastic jug cut in half used as scoop in rice

Basic - Unclean building components, attachments or fixtures. Hood system soiled

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed squash, tomatoes, mushrooms, peppers over cut vegetables and cream cheese in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shelled eggs stored over ready to eat soy sauce, located inside walk in cooler. -Observed raw chicken and beef stored over fried chicken, located inside walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 65 °F. Cooked pork 49 °F. Operator placed on ice. Re-temped raw shrimp 47 °F, and cooked pork 45 °F at 12:45 pm. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored inside handwash sink, located next to dry storage area. Operator relocated items at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in-operable located next to dry storage area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed deep groves in cutting board located on cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal food stored on metal preparation it segregated from food to be served to the public.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging with food without hair restraint.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup inside reach in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located on cook line between reach in coolers. Operator relocated item at time of inspection. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Observed bug zapper hanging over metal food preparation table. Operator relocated item at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled with heavy food debris. Reach in cooler located arose from wok. -Observed heavy grease buildup on hood filters.

Basic - Single-service articles not stored inverted or protected from contamination. -Observed single service aluminum foil pans not stored inverted, located on cook line. -Observed boxes of single service ups and containers stored on the floor, located in dinning area of establishment. 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. Observed multiple wet wiping cloths stored on preparation tables not in sanitizer solution between uses. Repeat Violation