CHINA WOK

High Priority - Nonfood-grade bags used in direct contact with food. Frozen french fries, cooked chicken and marinated pork stored inside shopping bag in back storage reach in chest freezers and in walk in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored on shelf over ready to eat sauces in walk in cooler. Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over cooked chicken, raw beef, raw pork belly, and raw pork inside back kitchen reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. General tso chicken 61F at 2:15pm placed on front line at 2:00pm cooled to 42F at 3:09pm, fried egg roll 109F at 2:15pm placed on counter at 1:15pm cooled to 65F at 3:09pm. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked bbq pork, rice, and cooked chicken stored inside walk in cooler not dated.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Located at handwash sink next to three compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water stored on shelf over prep table and cooking equipment.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods not stored on a bakers rack inside walk in cooler, stored over fried crab rangoons.

Basic - Food stored on floor. Bucket of salt stored on floor next to front line rice cooker. Manager placed salt bucket 6 inches off floor at time of inspection. Bucket of sauce and bucket of uncooked rice in water stored on floor in walk in cooler. Corrective Action Taken Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions and taro root stored on shelf over cooked rice and cooked bbq pork. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths inside kitchen stored on top of prep tables and on wok stations.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with raw beef in reach-in freezer near walk-in cooler. Repeat Violation Warning - From follow-up inspection 2025-10-30: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet pan of raw chicken stored above a sheet pan of raw beef in reach-in freezer near walk-in cooler. Container of raw meat stored on top of cream cheese in walk-in cooler. Warning - From follow-up inspection 2025-10-30: Raw chicken over raw beef in reach in freezer. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line. Operator placed items in reach-in freezer. Rechecked temp. a. cooked pasta (53F - Cold Holding) 44f b. cooked ribs (46F - Cold Holding); 41f c. cooked chicken (45F - Cold Holding) 40f Corrective Action Taken Warning - From follow-up inspection 2025-10-30: Ribs 43f , chicken 46f, discussed placing items in ice or cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stored near three-compartment sink are stained with black substance. Warning - From follow-up inspection 2025-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Warning - From follow-up inspection 2025-10-30: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line bottom shelves of prep table. Warning - From follow-up inspection 2025-10-30: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at bottom that opens to the outside. Warning - From follow-up inspection 2025-10-30: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water 84f degrees Fahrenheit. Warning - From follow-up inspection 2025-10-30: Observed utensils in standing water 80f Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. Warning - From follow-up inspection 2025-10-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line. Warning - From follow-up inspection 2025-10-30: Time Extended

Basic - - From initial inspection : Basic - Reuse of soy sauce containers in walk-in cooler. Warning - From follow-up inspection 2025-10-30: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-10-30: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Krab Rangoons stored in grocery bag in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings and raw chicken stored over krab Rangoons, breaded chicken, and sauces in walk-in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Food containers store in handwash sink at three-compartments sink area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, krab Rangoon and various food items in walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Food containers stored in handwash sink next to three-compartments sink. Removed. 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. Cooked noodle, cooked pork and other cooked food in walk-in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Fry oil on floor.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottled water in reach-in cooler. Removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings and raw chicken breasts stored over multiple buckets of sauces in walk-in cooler. Raw animal food stored over or with unwashed produce. Raw chicken stored over a case of whole Napa greens in walk-in cooler.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps stored over egg roll wrappers in walk-in cooler. Raw animal food stored over or with unwashed produce. Raw chicken stored over whole Napas in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Food container stored in handwash sink at three compartment sink area. Removed. Corrected On-Site Repeat Violation

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee with no lid stored on prep table.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched soiled apron, then handled cooked white rice without washing hands. Discussed with operator about proper handwash procedures.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinsed cooked rice bowl in three compartment sink without sanitizing the surface properly. Discussed with operator about proper wash, rinse and sanitize procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw pork stored over cook shrimp and cooked chicken in walk-in cooler. 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 - Handwash sink used for purposes other than handwashing. Apron and plastic bags stored in handwash sink at three compartment sink area. Operator removed items from handwash sink. 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 - 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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles over dry food storage area.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

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

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. The establishment added 4 tables, total of 12 seats at the dining room. Repeat Violation

Basic - Food stored on floor. Observed cooking oil stored on floor at prep area. A bucket of chicken broth stored on floor in walk-in cooler. Repeat Violation

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 and raw pork in walk-in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A small container of egg rolls 89-93 F stored on prep table at cook line. Operator voluntarily discarded.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under handwash sinks at front service counter and next to three compartment sink. Vacuum breaker missing on fitting splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. Soup container with no handle used in reach-in cooler bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed. 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 cellphone on prep table. Removed. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. The establishment added 4 tables, total of 12 seats at the dining room.

Basic - Food stored on floor. A bag of onion stored on floor at prep area. A bucket of homemade sauce stored on floor in walk-in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. All hand wash sinks.