WANDEE ASIAN FUSION

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed one employee at front line cook drink from a bottle of water and touched a squeeze bottle for sauces without first washing hands. Discussed with manager, proper hand washing. Employee washed hands and change gloves at time of inspection. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired February 1, 2026. Admin Complaint

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 raw beef, and raw calamari inside reach in cooler in chest coolers in front line cook area.

High Priority - Vacuum breaker missing at hose bibb. Located at rear exterior of establishment next to water heater.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soil.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Located inside kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee personal beverage on kitchen prep table next to dish machine. Manager removed personal beverage at time of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed one employee drink from a bottle at front line cook.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food, durian, stored on shelf inside a walk-in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Chewing gum and keys stored on kitchen shelf over front line cook area. Manager relocated all personal items at time of inspection. Repeat Violation

Basic - Food stored on floor. Two cases of liquid short and stored on floor inside walk in cooler.

Basic - Ice buildup in all reach-in chest freezers.

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. One bag of frozen raw beef, three containers of cooked beef bone in broth and multiple individually wrapped frozen raw chicken thawing in room temperature next to dish machine. Discussed with manager at the proper throwing methods for foods. Employee relocated all items into the walk-in cooler at time of inspection. Corrected On-Site Repeat Violation

Basic - Utility lines are unnecessarily exposed. Multiple ceiling tiles damaged or missing. Wires and air conditioning vent exposed in 1 tile next to kitchen entrance..

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe on top of water heater. Located outside on rear of establishment.

Basic - Working containers of food removed from original container not identified by common name. Multiple containers containing liquids and sauces not labeled.

Intermediate - - From initial inspection : 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. Observed for 2 employees. - From follow-up inspection 2025-09-11: Same still observed for 2 people Time Extended - From follow-up inspection 2025-09-11: Still observed Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The establishment has submitted new plan but denied on 12/19/2024. New sushi bar added at front bar, no smooth and easy to clean ceiling above sushi prepping area, discussed with operator about drop down ceiling. According to approved plan on 2011, the establishment needs to update restroom location, handwash sinks locations, dry food storage area, mop sink location, dish machine and ice machine location, etc. Warning - From follow-up inspection 2025-04-03: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided written procedures form to operator by email. Warning - From follow-up inspection 2025-04-03: A form has been provided to the operator via email. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. 2 cases of cooking oils and a case of bottled waters stored on floor in walk-in cooler. Operator moved to shelves. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-04-03: Cooler with live shell oysters, cooler with several sea bass, a case of sushi ginger stored on floor of Walk in cooler. Operator began relocating items to an approved location during time of inspection. Time Extended 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. Roasted pork in large reach-in cooler. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic soup container with no handle used to dispense sugar in sugar bin.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles throughout kitchen. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler. Operator segregated personal food at time of inspection. Corrected On-Site

Basic - Food stored on floor. Fry oil on floor at cook line. Operator moved to shelf. Corrected On-Site

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

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee bottled water opened and stored over food in reach-in coolers. Operator removed drinks. Corrected On-Site

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

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 rice noodle, cooked chicken and cooked curry sauce in walk-in cooler. Warning - From follow-up inspection 2024-03-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen. Warning - From follow-up inspection 2024-03-07: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over roast pork in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of tofu 51 F stored on reach-in cooler. Operator moved into reach-in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. 2 containers of sanitizing wipes stored on prep table next to cutting board while employee cutting mushrooms. Operator removed wipes to proper storage. 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. Provided by email. Corrective Action Taken Repeat Violation

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

Intermediate - Handwash sink used for purposes other than handwashing. Multiple containers stored in handwash sink at cook line. 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. 4 employees. 1 employee trained with FRLA that included agreement. 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. 4 of 5 employees have no training.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At kitchen.

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

Basic - Food stored on floor. Cooking oil stored on floor under handwash sink at cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting whole mushrooms without washing first. Operator informed employee to wash mushrooms. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces and raw chicken stored over cut vegetables in reach-in cooler on cook line. Employee rearranged items to prevent cross contamination. 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. Provided by email.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at cook line. Employee provided. Corrected On-Site Repeat Violation

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. Provided by email.

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

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above ice machine and on cook line. Repeat Violation

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler on cook line and walk-in cooler. Employee starts to moved drinks to proper storage. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs stored over curry sauce in reach-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of rice noodle in water (64F - Cold Holding) on cook line. Operator placed in ice. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at Bar. Provided. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Interior of microwave has accumulation of black substance/grease/food debris. Microwave next to rice warmer at kitchen.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above ice machine at kitchen.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in kitchen employee hand wash sink not operable, corrected, operator brought paper towel roll and placed at sink . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Toxic spray bottle not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected Operator removed drink during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods stored in walk in cooler not separated from foods intended for public use nor identified.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water next to rice cooker , corrected , operator removed scoop from the water . Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Tin foil used as surface covering torn and with old food debris .

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