CHINA YUAN RESTAURANT

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspectionnn Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed food stored on floor in walk in cooler at time of inspection. Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at time of inspection. Warning - From follow-up inspection 2026-05-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters over wok station are soiled with grease at time of inspection. Warning - From follow-up inspection 2026-05-11: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection

Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic Togo style bowl in bulk sugar at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles are soiled at time of inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on prep table in kitchen at time of inspection.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed ice scoop handle in ice at time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment are soiled at time of inspection.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall is soiled behind equipment in kitchen at time of 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. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed operator using hand sink in back kitchen area to wash food tray.

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

Intermediate - Some records/documents for required employee training do not contain all of the required information. Employee training certificates are not completely filled out. Discussed with Owner/Manager Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Food stored on floor. Observed buckets of sauce on floor in kitchen and walk-in-cooler

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lobster and crab (consumption for customers) in tank on display in restaurant dining room is visibly soiled with mole like substance and algae on glass of tank. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site Repeat Violation

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

Basic - Observed employee drinking and preparation of own food on cooksline restricted area. Repeat Violation

Basic - Outer openings not protected during operation. Repeat Violation

Basic - Stored food not covered. Walk-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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards

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. Repeat Violation

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

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some training certificates date taken was whited out.

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

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

Basic - Employee eating while preparing food. Observed butter fish in pan for employees on cooking ready to cook per the Owner/Manager

Basic - Floor soiled/has accumulation of debris. On cooksline and underneath equipment Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Back kitchen area

Basic - Food stored on floor. Cooksline and walk-in-cooler

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Lobster and crab (consumption for customers) in tank on display in restaurant dining room is visibly soiled with mole like substance and algae on glass of tank. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

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

Basic - Outer openings not protected during operation. Repeat Violation

Basic - Stored food not covered. Walk-in-cooler Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage and warewashing area

Basic - Water leaking from pipe and/or faucet/handle. 3 compartment sink

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

Basic - Working containers of food removed from original container not identified by common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cut leafy greens in walk-in-cooler Corrected On-Site 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.

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

Basic - Floor soiled/has accumulation of debris. Cooksline and underneath cooking equipment

Basic - Food not stored at least 6 inches off of the floor. Boxes of cooking oil on floor in kitchen area

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lobster and crab (consumption for customers) in tank on display in restaurant dining room is visibly soiled with mole like substance and algae on glass of tank.

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

Basic - Outer openings not protected during operation. Back kitchen door open

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Aqurium tank in dining area holding shellfish soiled and cutting board.

Intermediate - Handwash sink used for purposes other than handwashing. Repeat Violation

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 - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots on top of 3 compartment sink

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

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

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

Basic - Food stored on floor. In walk-in-cooler, cooksline and walk-in-freezer Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Screen in door torn/in poor repair. Back kitchen door

Basic - Time/temperature control for safety food thawed in an improper manner. Large portions of pork thawing out in standing water. Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name.

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 foods in walk-in-cooler Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back kitchen area Warning - From follow-up inspection 2023-02-02: Time Extended

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

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers near dish machine Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Back kitchen area and walk-in-cooler Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. On cooksline Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Open screen door has gap at torn/in poor repair. Warning - From follow-up inspection 2023-02-02: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation. Warning - From follow-up inspection 2023-02-02: 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. Cooked foods in walk-in-cooler Repeat Violation Warning - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: 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. New training books available Warning - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Back kitchen area Warning - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Back kitchen area Warning - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Boxes of cooking oil and containers of soy sauce on floor in back kitchen area Repeat Violation Warning - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

Basic - - From initial inspection : Basic - Screen in door torn/in poor repair - vermin present. Back kitchen area Warning - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: No vermin present at callback inspection. Time Extended

Basic - - From initial inspection : Basic - Warewashing conducted in outdoor area. Observed prep sink connected to water stored outside Warning - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen by back open door.

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

Intermediate - Handwash sink used for purposes other than handwashing. Operator filling up water pitcher at hand sink in front kitchen area Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink across from cooksline

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

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

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

Basic - Floor area(s) covered with standing water. On cooksline Floor soiled/has accumulation of grease and debris. Underneath cooking equipment and walk-in-cooler

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. On cooksline floors in disrepair

Basic - Food stored on floor. Buckets of sauce on floor near cooksline and 3 compartment sink Repeat Violation

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near rice cooker at 91 F.

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

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. One fly in kitchen by back open door. Screen in door torn/in poor repair - vermin present. One fly in kitchen by back open door.

Basic - Stored food not covered. Walk-in-cooler

Basic - Walk-in-cooler air curtains soiled with mole like substance and scum.

Basic - Wet wiping cloths not stored in sanitizing solution between uses. On prep tables and cutting boards

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauces in reach-in cooler. Operator relocated raw shell eggs during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board off cooks line stained/soiled. Interior ice machine soiled at front counter.

Intermediate - Handwash sink used for purposes other than handwashing. Employee observed soaking wet wiping cloths in handwash sink off cooks line. Observed employee washing vegetables at handwash sink off cooks line. Discussed with operator handwash sinks to be use for hand washing purposes only.

Intermediate - Lack of toilet tissue at each toilet. In men's restroom. Operator stocked during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan incomplete. Operator filled out time as a public health control application during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Cutting boards deeply grooved on cooks line.

Basic - Food stored on floor. In walk-in-in freezer cases of raw chicken, beef, pork on floor. Raw steak on floor in walk-in cooler. Food stored uncovered. Cooked shrimp, cooked chicken uncovered. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Ribs being thawed in three compartment sink in standing water. Operator placed all thawing food items under running water or in walk-in cooler to thaw properly. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cutting board at reach-in cooler. Operator placed in sanitizing solution during inspection. Corrected On-Site