SZCHUAN TASTE

High Priority - Dented chestnuts cans present ant dry storage.See stop sale.

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 operator Employee Health Reporting Agreement. Corrective Action Taken

Basic - Ceiling tile in disrepair at restaurant entrance.

Basic - Floor soiled/has accumulation of grease under cooking equipment.

Basic - Reach-in freezer interior have accumulation of soil residues.

Basic - Single-service food containers not stored inverted or protected from contamination at front counter. Operator stored food containers inverted. Corrected On-Site

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease. Warning - From follow-up inspection 2025-08-07: Time Extended - From follow-up inspection 2025-08-08: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw chicken stored over ready eat tomatoes. Operator removed tomatoes to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook-line; floor soiled with grease under cooking equipment.

Basic - Single-service food containers not stored inverted or protected from contamination at front counter. Operator stored inverted. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Reach in cooler near by hand washing sink; cooked noodle (51F - Cooling) Per operator noodles cooked and placed in Reach in cooler the night before inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler near by stove; raw chicken stored over cooked corn. Operator removed cooked corn to proper storage. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In Reach in cooler near by hand washing sink; cooked noodle (51F - Cooling) Per operator noodles cooked and placed in Reach in cooler the night before 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. Provided operator DBPR HR 5030-104 form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Operator cleaned can opener 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. In Walk-in cooler; cooked pork not properly date mark. Per operator cooked pork prepared a few days ago.

Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor soiled with accumulation of food debris.

Basic - Food stored on floor. Raw beef stored on floor in Walk-in cooler.

Basic - No Heimlich maneuver/choking sign posted. Provided operator choking sign. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice stored in nonfood-grade storage container. Operator removed correct storage. 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 phone on prep area. Operator removed correct storage. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Single service food containers not stored inverted. Operator stored inverted. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing shrimp in standing water by triple sink. Discussed with operator proper thawing procedures and operator. Operator removed and placed it under running water. 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 operator with written procedures. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator washing and rinsing but not sanitizing food containers. Discussed with operator the importance of wash, rinsing, sanitizing and air drying all utensils and food containers. Provided operator with manual ware washing diagram in Chinese. Operator sit up Triple sink correctly and rewashed items. Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings tiles throughout kitchen are not smooth, non absorbent and easily cleanable. Repeat 11/01/2022 Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed ipad on cutting board sitting on prep table.

Basic - Food stored on floor. Raw chicken stored on floor in walk-in cooler. Operator put chicken on bottom shelf. Fryer oil on floor in back storage area. Operator moved all to shelf. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning - From follow-up inspection 2023-01-03: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone and AirPods over food prep table. Operator removed items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed debris on floor behind the cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoopers in water of 70°F. Operator discarded water. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler across from cook line. Operator cleaned water. Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Observed tape being used to repair middle door at 3 door reach in cooler across from cook line. Warning - From follow-up inspection 2021-08-16: Time Extended

Basic - - From initial inspection : Basic - Observed soiled floor with grease and debris underneath cook line. Warning - From follow-up inspection 2021-08-16: Time Extended