NEW GARDEN

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on double door make station with stains and cut marks. Repeat Violation - From follow-up inspection 2026-03-05: Observed cutting boards with cut marks. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket on double door make station reach-in cooler on cook line torn. - From follow-up inspection 2026-03-05: Observed gasket on double door make station reach-in cooler on cook line torn. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with excessive dripping grease. - From follow-up inspection 2026-03-05: Observed hood filters with excessive dripping grease. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed wire racks in walk-in cooler with rust. Repeat Violation - From follow-up inspection 2026-03-05: Observed wire racks in walk-in cooler with rust. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed buckets of soy sauce under raw pork and raw chicken in walk-in cooler. Operator moved buckets of sauce. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried chicken on counter next to fryers at 56F. Operator stated it had been out approximately 1.5hrs. Operator placed chicken in walk-in cooler to bring down temperature. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used to dispense fried rice on the cook line. Operator removed bowl. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed card board lining lower shelf of food preparation tables holding flour and corn starch. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on single door make station at cook line with cut marks. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on food preparation surface next to fried wontons. Operator removed beverage. Corrected On-Site

Basic - Food stored on floor. Observed 2 buckets of soy sauce on the floor in walk-in cooler. Operator moved buckets of soy sauce. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves to the right of the entrance in walk-in cooler with surface rust.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in kitchen not hung to dry. Operator hung mop. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer at 0ppm. Operator corrected chlorine sanitizer bucket to 50ppm. 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. Observed health reporting agreements not signed by employees. Operator had employees read and sign agreement. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed card board lining. Observed card board being used to line lower shelf in kitchen contains flour and corn starch. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Observed card board being used to line bottom shelf of food preparation table ext to utility sink.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on 2 door flip top make station with cut marks.

Basic - Floor not cleaned when the least amount of food is exposed. Observed excess build up of grease and soil beneath wok station.

Basic - Food stored on floor. Observed fryer oil on the floor at wok station. Operator moved oil to shelf. Corrected On-Site

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 handle touching sugar in kitchen across from wok station. Operator moved handle above sugar. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in kitchen not hung to dry. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over tofu and bamboo shoot in 2 door flip top cooler. Operator moved beef to bottom of reach-in cooler 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. Observed no proof that employees are informed of their responsibility to report illness.Educated operator on Employee Health Reporting Agreements. E-mailed copy of Employee Health Reporting Agreements to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed tempura chicken being held on time without a written plan. Educated operator on time as a public health control forms. E- mailed copy of forms to operator.

Basic - Bowl or other container with no handle used to dispense food. Observed container being used for scoop in corn starch.

Basic - Cardboard used to line food-contact shelves. Observed cardboard being used to line shelf containing flour and cornstarch in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees drinks on food prep table next to rite and cream cheese. Operatorremoved drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone on shelf containing single serve items above make table. Employee removed cell phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operated employee engaged in food prep without a hair restraint. Employee put on hat. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters with excess grease build up.

Basic - Open dumpster lid. Observed lids open on shared dumpster.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in kitchen not hung to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on reach-in chest freezer. Operator removed wet wiping cloth and laced n sanitizer bucket. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired. Operator stated that they sent in a check on 12/19/23 and showed me there checkbook where it stated as such. I instructed the operator to call the Division for further information. Corrective Action Taken Admin Complaint - From follow-up inspection 2024-04-17: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line multiple food contact shelves in the kitchen. Warning - From follow-up inspection 2024-04-17: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters. Warning - From follow-up inspection 2024-04-17: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed dry rice stored in non food grade container at cook line. Observed Rangoon stored in non food grade bag in mini fridge in kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens located on prep table across from cook line at 53F for approximately 1.5 hours. Advised operator to place item into fridge.

High Priority - Toxic substance/chemical improperly stored. Observed WD-40 and a bottle of glue next to condiments stored on shelf near employee hand wash sink.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 to operator. Operator will post Big 6. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade.

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. Emailed agreement to operator. Operator filled out form. 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. Observed egg rolls stored in walk in cooler with no date marking. Operator stated egg rolls were made 2 days earlier. Advised operator to date mark items that are prepared on site and not used with in 24 hours.

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.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in bowls on shelf over prep area across from cook line.

Basic - In-use spatula stored in cracks between pieces of equipment. Observed on cook line spatula stored in between grill and fryers.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from door handle of warmer on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up on hood over saute area of cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp in a bowl in standing water thawing on prep table across from cook line. Operator placed shrimp into walk in cooler. Corrected On-Site

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed unlocked reach in freezer in hallway leading to public restrooms.

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. Observed raw shell eggs stored over dumplings in the kitchen. Operator placed the eggs on bottom shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground pork stored over shrimp in walk in cooler. Operator placed the pork on other shelf. 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. Emailed plan to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Observed partially blocked hand washing sink with the shelf in the kitchen area. Observed hand washing sink blocked, not in use in bar area.

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. Emailed form to operator.

Basic - Bowl or other container with no handle used to dispense food. Observed metal container without handle used to scoop rice. Operator removed the container.. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed shelf underneath the prep table in the kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water stored on shelf next to spices. Operator removed the bottle. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed underneath the fryer.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed by mop sink in the dishwashing area.

High Priority - - From initial inspection : High Priority - Grease interceptor/trap overflowing onto floor/ground. Observed grease on the ground. Warning - From follow-up inspection 2022-10-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed test kit for measuring pH value. No chlorine test kit. Repeat Violation Warning - From follow-up inspection 2022-10-28: Time Extended

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink. Observed no chlorine test kit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed frozen chicken not in original packaging not labeled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. 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.

Basic - Floor tiles missing and/or in disrepair. Located by the triple sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Food stored on floor. Observed flour stored on the floor located at the hallway going towards bathrooms. Bucket with raw pork stored on the floor in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler on the cook line. Hood vents soiled on the cook line.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated cook on proper hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat pork in walk-in cooler. 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. Observed egg rolls, pork and chicken not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair.

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