CHINESE DELIGHT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on line has staining

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at entrance to kitchen blocked by rice cooker long black cord Corrected On-Site

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

Intermediate - No soap provided at handwash sink at entrance to kitchen Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles holding Chemicals not labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice, used as scoop located in rice cooker Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Corrected On-Site

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

Basic - Duct tape used to repair nonfood-contact surface. 2 In use rice cookers-handles repaired with black duct tape Upright black fridge on line - gaskets repaired with duct tape

Basic - Food storage container/container lid cracked or broken. Lid to flour bin in hallway cracked/broken

Basic - Food stored on floor. Buckets of sauce on floor in walk-in-cooler

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright black unit on line is soiled inside unit

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All ready to eat foods in walk-in-cooler from previous day not dated Warning - From follow-up inspection 2025-09-22: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Warning - From follow-up inspection 2025-09-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen Warning - From follow-up inspection 2025-09-22: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Tape used on rice cooker Warning - From follow-up inspection 2025-09-22: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Container cracked to food container holding shrimp in walk-in-cooler Warning - From follow-up inspection 2025-09-22: Time Extended

Basic - - From initial inspection : Basic - Light not functioning - several lights out in kitchen Warning - From follow-up inspection 2025-09-22: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of top door to make station on cooks line has heavy black buildup Warning - From follow-up inspection 2025-09-22: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in standing water in kitchen Corrected On-Site Warning - From follow-up inspection 2025-09-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-09-22: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking to mop sink Warning - From follow-up inspection 2025-09-22: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 1 can of oyster flavored sauce dented

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings 84° sitting on cooks line less than 1 hour, ooerator states he heats up when ordered, Discussed proper hot holding. Operator moved to heat for immediate temperature recovery Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store next door and purchased bleach 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. No foods in establishment dated from previous day

Intermediate - Spray bottle containing toxic substance not labeled. Purple cleaner in spray bottle not labeled

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen and down hallway

Basic - Duct tape used to repair nonfood-contact surface. Tape used to repair handles on 2 rice cookers

Basic - Food storage container/container lid cracked or broken. Container holding cut cabbage broken and cracked, operator discarded container Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Held on counter on cook line. Manager placed in refrigerator. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs (60F - Cold Holding); cabbage (60F - Cold Holding). On the counter less than 4 hours. Placed in refrigerator to cool. provided and implemented time as a public health control. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink. Manager removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to fryer, manager filled. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information.. missing trainer information. Manager filled in. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

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 handout Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both hand-sinks in kitchen no paper-towels Corrected On-Site Repeat Violation

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 with form, current employees signed and dated 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. Prepared cooked foods in walk-in-cooler from previous day not dated

Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked rice Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Lid to rice cooker repaired with duct tape

Basic - Food storage container/container lid cracked or broken to flour bin in hallway .

Basic - Ice buildup in walk-in freezer.

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

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Reach-in freezer interior have accumulation of soil residues. Interior freezer on cooks line heavily soiled Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp defrosting in standing water Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises Unused upright cold unit by restrooms not in use

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

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

High Priority - Dented/rusted cans present. See stop sale. 5 lb can of ground bean sauce dented

High Priority - Nonfood-grade bags used in direct contact with food. Crab Rangoon in to go bag in reach in freezer Numerous bags of food in walk-in-cooler in to go bags

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over seafood in reach in freezer back hallway Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 handout Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At entrance to kitchen Repeat Violation

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 with handout Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. 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. Numerous prepared foods in units not dated

Basic - Bowl or other container with no handle used to dispense food. Bowl in cooked rice Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen Repeat Violation

Basic - Floor soiled/has accumulation of debris under fryers

Basic - Food stored on floor. Gallons of sauces on floor in walk-in-cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods heavily soiled

Basic - Outer openings not protected with self-closing doors. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer cooks line heavily soiled Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - cloth/towel used under cutting board. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was on the phone, took order, then proceeded to kitchen to cook without washing hands

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 stored over Krab in freezer in back area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage sitting on counter 65°; moved to refrigeration for immediate temperature recovery Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Several utensils stored in hand sink Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen Corrected On-Site Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous pans of food in walk-in-cooler not dated from previous day

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink to sink at entrance to kitchen

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

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

Basic - Clean utensils stored between equipment and wall. Corrected On-Site Repeat Violation

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

Basic - Floor area(s) covered with standing water under and around hand sink at entrance to kitchen

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. 6 fly sticky strips hanging throughout kitchen over sinks and prep areas Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Plastic lid to rice container is cracked

Basic - Garbage on the ground outside back door

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice buildup in upright reach-in freezer in kitchen

Basic - No conspicuously located ambient air temperature thermometer in holding units on cooks line Repeat Violation

Basic - Outer openings not protected with self-closing doors.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer to upright unit in kitchen is heavily soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand sink entrance to kitchen is leaking onto the floor

High Priority - Operating with an expired Division of Hotels and Restaurants license. YOUR LICENSE WITH THE DIVISION OF HOTELS AND RESTAURANTS EXPIRED ON 04/01/2022.

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Prep area: eggs ambient air temperature, 77f. Item moved to reach n cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: cut cabbage 77f. Item moved to reach in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bibbs above three compartment sink.

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

Intermediate - Handwash sink not accessible for employee use at all times. Utensil stored in sink. Corrected On-Site

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site

Intermediate - No soap provided at handwash sink. Cook line.

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 - Clean utensils stored between equipment and table. Knife. Corrected On-Site

Basic - Floors not maintained smooth and durable. Walk in freezer floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hot point reach in cooler. Corrected On-Site

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

Basic - Reuse of single-service or single-use articles. Plastic jug used as a water container.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Fly strips need to be switched as they have several insects present, operator removed Corrected On-Site

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. For the cut cabbage operator corrected and posted the time on the bin Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the 3 compartment sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavy old black debris present on the blade

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings, gen tso chicken , Lomein no labled with the date

Intermediate - Spray bottle containing toxic substance not labeled. At the 3 compartment sink

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In the restroom, operator turned the water on Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in the cooked rice bin

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door (screen ) is rusted at the bottom and no longer seals the door

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the black refrigerator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are in need of cleaning, filters and the inside grease dripping