CHINA 1 CHINESE FOOD

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee at the register handling money and immediately after started serving food in single service. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer, raw beef stored above cheese wontons

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, rice 54F per employee rice moved 20 minutes ago, employee moved to walk-in cooler. Reach-in cooler at the cook line, shrimp 45F, pork 45F vegetables 46, all food moved to freezer to dropped temperature down, food reached 42F. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Reach-in cooler near front counter, pork time marked 1:00pm - 5:00pm 03/08/2026.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink near back door container inside sink, employee moved. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ NO manager onsite, total of four employees working with food at inspection time.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For three employees at the cook line.

Intermediate - Spray bottle containing toxic substance not labeled. At the root counter, spray bottle with blue liquid not labeled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles, also some tiles with water marks Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue and mold like substance. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler with food residue.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line, (make table).

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler case of peppers stored above container of cooked chicken

Basic - Wiping cloth sanitizing solution stored on the floor. Underneath triple sink.

High Priority - Container of medicine improperly stored. 3 bottles of medicine on shelf above bulk seasoning bins, operator moved. Corrected On-Site

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 over raw beef in reach in freezer both items removed from original package.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket in Three compartment sink chlorine tested over 200ppm, operator added water 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler cooking equipment near front counter.

Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar no handle, employee removed bowl. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. One ceiling cracked tile by hood system on cooks line. Multiple acoustic ceiling tiles unsealed throughout kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above cooling chicken and bulk seasoning bins.

Basic - Floor soiled/has accumulation of debris. Under shelving in the back storage area.

Basic - Food stored on floor. Buckets of food (bean sprouts, chicken, sauce) on floor in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled at the front of cooks line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature on back prep table, operator moved to walk in cooler. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. At Three compartment sink.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee at the front counter area handling money and card started serving food without washing his hands. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Freezer near front counter, food in direct contact thank you bags.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Freezer near front counter, wonton tray stored below raw shrimp, manager moved. 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. Inspector provided a digital copy during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near back door.

Basic - Employee eating in a food preparation or other restricted area. At the prep area, male personnel eating on prep table next to cutting board with beef.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dry storage area, multiple employee items, stored above rice bags.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the front and near back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves heavily soiled with food build up.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves with food debris and build up.

Basic - Reuse of single-service or single-use articles. At the cook line, used gloves in direct contact with chicken.

Basic - Time/temperature control for safety food thawed in an improper manner. In front of triple sink, raw pork in standing water at room temperature (61F), manager moved to walk-in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At dry storage area, multiple containers not labeled (flour, MSG, sugar or salt).

High Priority - Employee switched from working with raw food to clean utensils food without washing hands. Employee handled raw chicken in prep sink and proceeded to handle to go boxes on cook line without washing hands. Manager had employee wash hands and discard boxes. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen area.

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

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves for equipment next to walk-in cooler.

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

Basic - Food stored on floor. Container of chicken stored on floor in front of three compartment sink. Employee placed container on shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of kitchen reach-in freezer. Gasket of reach-in cooler across from cook line fryer. Repeat Violation

Basic - Screen in door torn/in poor repair. Back door to kitchen.

Basic - Single-service articles not stored inverted or protected from contamination. To go container lids on kitchen shelf. Manager turned lids over. Corrected On-Site

Basic - Stored food not covered. Crispy noodles stored on shelf next to kitchen reach-in freezer.

Basic - Worn, torn and/or soiled floors/carpeting. Floor behind kitchen reach-in freezer.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands Female employee at the front counter area, took money and credit card from multiple customers and immediately after started handling cleaned containers and served ready to eat food. Repeat Violation Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the prep area cleaning and working at the triple sink, started wearing gloves to transfer chicken to a different container, Male employee never washed his hands. Operator addressed situation with employee. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee at the prep area, picked dirty container from sink, rinsed and started using container for cooked chicken, Inspector addressed situation, employee moved back container to sink and placed chicken on a cleaned tray. Inspector explained the sanitization process. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine above 200ppm, manager diluted to 50-100ppm. 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. Reach-in cooler at the front line, chicken wing no date marked, manager dated 01/08/24 Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the dry storage area, observed wooden spoon handle touching crispy noodles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloth on prep tables. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple containers not labeled (sugar, salt and flour bins).

High Priority - Container of medicine improperly stored. At the front counter area, medicine and other personal items stored above sauces packets.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee arrives and started working with food, inspector instructed to washed his hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Female employee rinsed container with raw beef in three co apartment sink, no soap and no sanitization occurred, Inspector addressed situation and instructed to set up three compartment sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored above raw shrimp.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, raw shell eggs 57F, Manager will placed on time.

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. Inspector provided a digital copy. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No form available, inspector provided a digital copy

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the front line, pork, fried chicken and roast chicken no date marked, Per manager items were cooked 08/19-20/2023.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above food and prep tables, manager moved. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two male employees no hair restraint, employees started wearing paper hat. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled, also handles of equipment. Observes metal shelves next to walk-in cooler heavily soiled with grease build up and dust. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Handwash sink at the front area, also mop sink and three compartments sink faucet. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloth on prep tables.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen after taking out trash and began to handle thawing chicken in three compartment sink. Manager had employee wash hands and rinse off chicken. Corrective Action Taken Repeat Violation Admin Complaint

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 in walk-in cooler. Manager had employee place raw chicken on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

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. No written procedure available for establishment. Inspector provided written procedure to operator. Corrective Action Taken

Basic - Equipment in poor repair. Door to reach-in freezer across from fryers.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above three compartment sink. Gaskets of reach-in coolers across from stove.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen. Employee turned containers over. Corrected On-Site

Basic - Stored food not covered. Chicken in walk-in cooler. Manager had employee place cover on chicken. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in prep sink. Employee moved chicken to walk-in cooler to finish thawing. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath mop sink next to back door.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in chest freezer: bag of raw pork stored over bag of cooked pork. In reach in freezer: pans of raw protein stored over noodles and cooked pork. All were moved during this inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - In-use wet wiping cloth/towel used under cutting board. One under cutting board near back door. Also, two on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table, hood filters soiled.