CHINA 1

High Priority - Non-food grade paper/paper towel used as liner for food container. -Menus lining plastic containers holding cooked chicken. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw beef stored behind mushrooms in prep cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over cooked chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken 54f. Less than 4 hours. Advised to rapid chill.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bulk containers. -Top of chest freezer.

Basic - Stored food not covered. -Multiple items in walk in cooler. Corrected On-Site

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

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Cook only washed pot, no sanitize. Advised operator.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. -Raw beef stored behind mushrooms. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over sauce. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Employee washed hands in three compartment sink.

Basic - Cardboard used to line food-contact shelves. -Under rice cooker.

Basic - Floor soiled/has accumulation of debris. -Some areas under cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of bulk containers. -Some hood filters. -Interior and exterior of fryers.

Basic - Stored food not covered. -Eggrolls, cooked chicken. Corrected On-Site

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

Basic - - From initial inspection : Basic - Food stored in a location that is exposed to splash/dust. -Fortune cookies under paper towel dispenser. Warning - From follow-up inspection 2025-06-16: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Bulk containers of flour and sugar. Warning - From follow-up inspection 2025-06-16: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef stored behind vegetables in prep cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Pork 46f. Less than 4 hours. Advised to rapid chill. Operator placed in freezer. Corrective Action Taken

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

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

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Operator turned back on. Corrected On-Site

Basic - Food stored on floor. -Cooking oil. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of breading container. -Hood filters. -Exterior of crock pot. -Walk in cooler fan covers. -Side face under prep table.

Basic - Raw fruits/vegetables not washed prior to preparation. -Mushrooms. Operator washed. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -By microwave.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw shell eggs stored behind cooked pork.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. -1.

Intermediate - No soap provided at handwash sink. Bathroom. Corrected On-Site

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

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

Basic - Food stored in a location that is exposed to splash/dust. Box of sauce under leaking handsink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Speed rack. -Reach in silver refrigerator gasket. -Hood filters. Repeat Violation

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

Basic - Stored food not covered. Chicken in walk in cooler.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. By dry storage rack.

Basic - Water leaking from pipe and/or faucet/handle. Under handsink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over wontons. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over sauce buckets in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47f, Beef 45f. Less than 4 hours. Advised to rapid chill.

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

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

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in cooler gasket soiled on black refrigerator.

Basic - Reuse of single-service or single-use articles. -Plastic jug used as scoop.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over wontons.

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade by handsink. Corrected On-Site

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

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 form, employees read and signed. Corrected On-Site

Basic - Food stored on floor. Cooking oil. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk containers.

Basic - Stored food not covered. Multiple items in walk in cooler. Corrected On-Site

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

High Priority - Employee washed hands with no soap. Cook.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw beef stored behind mushrooms in prep cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked pork in black refrigerator. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 47f, Beef 47f. Less than 4 hours. Advised to rapid chill.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards stored by bulk containers.

Intermediate - No soap provided at handwash sink. 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 chicken and Eggrolls in walk in cooler. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handsink hot water turned off. Corrected On-Site

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

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

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shell eggs stored behind cooked pork in top of prep cooler. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meat over wontons.

Intermediate - Handwash sink not accessible for employee use at all times. Meat thawing in handsink. 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. Provided operator with form. 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. All prepared items lacking date mark.

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

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

Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing at room temperature.

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