POINCIANA CHINESE KITCHEN

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. Multiple items throughout kitchen not date marked. - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole under dishwasher/staging - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer in kitchen - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves in kitchen - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. On top of make table in kitchen - From follow-up inspection 2025-07-23: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In make tables and walk in cooler - From follow-up inspection 2025-07-23: Time Extended

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-05-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary strips and is using chlorine chemical Repeat Violation - From follow-up inspection 2025-05-16: Time Extended

Intermediate - - From initial inspection : 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. One new employee - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-05-16: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. On wall next to dish machine - From follow-up inspection 2025-05-16: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining pan with cut onions at reach in cooler Paper towel in container with bell peppers in walk in cooler Warning - From follow-up inspection 2025-02-28: Time Extended

High Priority - - From initial 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. Raw chicken over wontons and raw shrimp in walk in freezer Warning - From follow-up inspection 2025-02-28: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice stored in bin out for less than 4 hours temped at 77F Operator moved into cooler for temperature recovery Corrective Action Taken Warning - From follow-up inspection 2025-02-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area by dish machine and on make table Warning - From follow-up inspection 2025-02-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Had quaternary test strips instead of chlorine for dish machine Warning - From follow-up inspection 2025-02-28: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-02-28: No employee training done or scheduled on callback inspection visit Admin Complaint

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. Gravy made on premises two days ago held in reach in cooler under make table not date marked Warning - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid for cooked rice in walk in cooler cracked Warning - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoon in standing water temping at 77F on steam well table Warning - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils on shelf by steam well Warning - From follow-up inspection 2025-02-28: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area and shelving next to it had dust build up Warning - From follow-up inspection 2025-02-28: Time Extended