CHINA PAN

High Priority - Food placed in soiled container/equipment. Observed breaded raw chicken stored in cardboard box across cook line. Operator removed chicken and stored in plastic container. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over bok choy in walk in cooler. Also observed raw beef stored over raw onions. Operator stored properly during time of inspection.

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. Observed raw chicken over raw prawns stored in walk in freezer.

High Priority - Time/temperature control for safety food Observed on cook line raw bean sprouts (66F - Cold Holding), as per operator less than 4 hours. Employee stored in cooler. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed to the left of hand wash sink at front counter a Sanitizer Bucket (Chlorine 200ppm). Operator corrected concentration to Sanitizer Bucket (Chlorine 100ppm)

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed garlic oil mixture for use of time as a public health control without written procedure. Operator added during 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. Observed cooked chicken in reach in cooler across from front counter without date marking, as per operator prepared over 24 hours.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door of kitchen area.

Basic - Food stored in a location that is exposed to splash/dust. Observed raw chicken, un-covered, in plastic container stored next to hand wash sink. Operator moved raw chicken away from hand wash sink. Corrected On-Site

Basic - Food stored on floor. Observed food containers stored on floor of walk-in cooler and freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink inside reach in cooler across from front counter. Employee discarded drink. Corrected On-Site

Basic - Screen in door torn/in poor repair. Observed at back door of kitchen area.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (46F - Cold Holding); crispy chicken (46F - Cold Holding) on shelves at walk in cooler, as per operator over 4 hours. Operator discarded during inspection. Also observed cooked pork (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked shrimp (48F - Cold Holding); bean sprouts (48F - Cold Holding); cooked noodles (48F - Cold Holding) on reach in cooler at cook line, operator add ice bags during inspection to rapid cooling. Corrective Action Taken Repeat Violation - From follow-up inspection 2025-08-05: Observed Observed cooked chicken (46F - Cold Holding); noodles (46F - Cold Holding) cooked pork (48F - Cold Holding) on reach in cooler at cook line, as per operator less than 2 hours. Operator moved food to walk in cooler. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white bin containers. - From follow-up inspection 2025-08-05: Still observed. Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust bottom part on preparation table at kitchen area. - From follow-up inspection 2025-08-05: Still observed. Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed under preparation table at kitchen area. - From follow-up inspection 2025-08-05: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer. Repeat Violation - From follow-up inspection 2025-08-05: Still observed. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on walk in cooler door entrance. - From follow-up inspection 2025-08-05: Still observed. Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at walk in freezer. - From follow-up inspection 2025-08-05: Still observed. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. - From follow-up inspection 2025-01-14: Still observed cooked crispy chicken not time marked. As per employee less than 1 hour. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole on ceiling tile by back door. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Observed at walk in freezer. - From follow-up inspection 2025-01-14: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on white chest freezer. - From follow-up inspection 2025-01-14: Still observed. Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler next to fryer. - From follow-up inspection 2025-01-14: Still observed. Corrected On-Site

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. - From follow-up inspection 2025-01-14: Still observed. Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site - From follow-up inspection 2025-01-14: Observed Sanitizer Bucket (Chlorine +200ppm) Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cooked noodles (47F - Cold Holding) inside reach in cooler at cook line, as per employee less than 2 hours during pick lunch time, employee closed lid during inspection. Corrective Action Taken

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. Observed Sanitizer Bucket (Chlorine +300ppm); Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed table with rice cookers blocking HWS access next to 3 compartment sink. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils inside HWS next to 3 compartment 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. Observed cooked ribs not date marked inside reach in cooler at cook line, as per employee from previous day. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on salt container next to walk in cooler door entrance. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle on preparation table next to cook line. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed soap and chlorine on same compartment, explained to operator properly procedures to set up compartment sink.

Basic - Food stored on floor. Observed cooking oil container stored at cook line floor. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed gap on hood at cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° F next to rice cookers. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on unit at cook line. Also observed grease accumulated on hood filters at cook line.

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed food containers not covered inside walk in cooler. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind wok line.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation table. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at cook line changing gloves and no hand wash .Inspector instructed employees on properly procedures .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans sprouts (47F - Cold Holding); raw chicken (46F - Cold Holding) at reach in cooler in front cook line. As per employee less than 3 hours. Containers are to full. Employee removed some chicken and beans sprouts from containers. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed stool blocking front HWS, employee moved during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues in HWS at front counter. Also observed employee discard dirty water.

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/

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,pork and shrimp not date marked. As per employee over 24 hours. Employee dated food during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in raw rice container. Also on cooked rice container at the steamer. Employee removed during inspection. 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 speaker on preparation table next to cooked pork container. Employee removed speaker during inspection. Corrected On-Site

Basic - Food stored on floor. Observed a cut raw onions container stored on walk in cooler floor. Also an oil container stored on floor under wok line. Employee rearranged properly during inspection. Corrected On-Site

Basic - Stored food not covered. Observed several food containers not covered inside walk in cooler. Employee proceeded to covered. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen area.

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed bottom part of preparation table at kitchen area. - From follow-up inspection 2023-10-06: Observed bottom part rusty of preparation table at kitchen area. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. - From follow-up inspection 2023-10-06: Observed wiping cloths not stored in sanitizing solution throughout kitchen. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the glass door reach in cooler raw fish over vegetables. Operator removed the raw fish Corrected On-Site Repeat Violation

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. Observed in the walk in cooler raw chicken stored over pork, and raw beef.

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed in the walk in cooler cooked chicken and vegetables not covered. Food temperature 42/43F Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed staff was hand at the triple sink

Intermediate - Handwash sink used for purposes other than handwashing. Observed front counter hand wash sink with a green scrubber inside Repeat Violation

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed staff eating in the kitchen area

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed staff drinking from an open container in the kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator cleaning and rinsing utensils and containers but not using the sanitizing step .

Basic - Food not stored at least 6 inches off of the floor. Observed a container with soy sauce stored on the floor of the kitchen. Observed in the walk in cooler soy sauce stored on the floor of the unit

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 a pan on top of broccoli. The pan was removed. Corrected On-Site

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

Basic - Single-service articles improperly stored. Observed box of hot/cold insulated cups stored on the floor of the front area of the store. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawed at room temperature by the triple sink. Operator moved the chicken into the walk in cooler Chicken temp 37F Repeat Violation

Basic - Unclean building components, attachments or fixtures. Observed the hoodI dripping oil.

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping dirty water in front hand wash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken,pork and shrimp not date marked over 24 hours inside walk in cooler. Manager dated during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled with common name.

Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl inside marinated raw steak in reach in cooler. Employee removed during inspection. 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 personal phones,keys and drinks stored above preparation table. Employee removed during inspection.

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

Basic - Food stored in a prohibited area. Observed cases of fortune cookies store inside bathroom.

Basic - Food stored on floor. Observed marinated pork, cooking oil containers stored on floor in kitchen area. Also containers with sauces stored inside walk in cooler. Employee rearranged properly during inspection. Corrected On-Site

Basic - Single-service articles improperly stored. Observed Togo boxes cases stored on floor at the front counter.

Basic - Stored food not covered. Observed marinated pork,cut chicken breast,and cooked pork not covered stored in kitchen area. Employee covered during inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish (frozen) stored inside hand wash sink at the back of the kitchen. Employee removed and placed inside walking in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed salt, sugar, sesame oil and soy sauce containers not labeled with common name in line cook.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License was paid during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup in seasoning and can in rice. Cup and can were removed. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing at room temperature. All beef was still frozen moved to walk in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towels on prep table by hot water heater. Repeat Violation

High Priority - Container of medicine improperly stored. Medicine on prep table shelf over uncovered food. Medicine was moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table cooked pork (45°F - Cold Holding). Door was open for order. Pork was moved to walk in freezer for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink back area blocked by box. Box was removed. Corrected On-Site

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone and wallet on prep table shelf . Wallet and phone were moved. Corrected On-Site

Basic - Food stored on floor. Observed soy sauce containers on kitchen floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer chest.

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 bowl in rice.

Basic - No Heimlich maneuver/choking sign posted. Provided manager with poster.

Basic - No copy of latest inspection report available.

Basic - Uncovered food stored near sink exposed to splash. Observed raw chicken leg quarter uncovered exposed to splash from hand wash sink front counter area. Chicken was moved. Corrected On-Site

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