HUNAN GARDEN

Basic - - From initial inspection : Basic - Exterior screen door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2026-06-03: Not repaired Time Extended

Basic - - From initial inspection : Basic - Grooved in floor in food preparation, food storage, warewashing area , kitchen. Warning - From follow-up inspection 2026-06-03: Not repaired Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine + + 200 ppm . Operator corrected chlorine 100 ppm end of inspection 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...wonton , shredded pork , blanched greens at expo line no time marked. Operator stated they use food from 11:30-2:30 . Provided operator Time Control procedure

Intermediate - Handwash sink used for purposes other than handwashing...filling watering pitcher from handwashing sink at jar . Employee removed pitcher. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...in shelves by the walk in cooler , underneath shelf by the exit door , by the cook line , underneath reach in cooler , cook line drain , expo lime shavings .

Intermediate - Handwash sink used for purposes other than handwashing....stored soda in handwashing sink at server station . Employee removed can Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...Cooked pork , cooked chicken at walk in freezer .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...egg roll , cooked pork in walk in cooler .

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.

High Priority - Shell eggs in use or stored with cracks or broken shells. Employee discarded egg. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fried shrimp 49F, fried pork 47F in tall reach in cooler by the rice warmer , food not prepped or portion today , food being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fried shrimp 49F, fried pork 47F in tall reach in cooler by the rice warmer , food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Manager discarded food. ... tofu 46F, tofu 49F, noodles 67F , cooked pork 48F in flip top reach in coolers at cook line . Food not prepped or portion today , food being held less than 4 hours . Employee putting ice in food . Corrective Action Taken

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment...Yin Hao Li Chen unable answer calibration thermometer. Reviewed calibration thermometer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime... moldy duck sauce container lid at reach in cooler . Employee cleaned. Corrected On-Site

Intermediate - No soap provided at handwash sink at server station. Manager provided Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...rice spoons by the rice steamer at expo line .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw chicken above uncovered baby corn, cut vegetables in reach in cooler . Employee properly stored. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times....rolling tall shelf stored front of the handwashing sink at kitchen . Employee removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored fortune cookies in handwashing sink at front line bar .... Filling pitcher from handwashing at server station. Stored bottles , containers in handwashing sink at kitchen and dishwashing area. Kitchen and dishwashing area have only one handwashing sink . Employee removed those things. Corrected On-Site Repeat Violation Admin Complaint

Basic - Ice scoop handle in contact with ice at server station. Employee removed scoop . Corrected On-Site

Basic - Stored food not covered....rice in walk in cooler .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above sauce at walk in cooler . Employee moved. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....egg rolls 51°, sweet and sour chicken 53° in flip top small reach in cooler next tall reach in freezer at kitchen. Food not prep or portion today. Food being held more than 4 hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....egg rolls 51°, sweet and sour chicken 53° in flip top small reach in cooler next tall reach in freezer at kitchen. Food not prep or portion today. Food being held more than 4 hours .Stop sale issue. Advise manager to discarded food. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...prep today chicken 49°, shrimp 61° in reach in cooler at kitchen to serve customers. Take another temperature about after 20 minutes it was same temperature at 49° chicken , 61° shrimp. Employee put ice on food. Corrective Action Taken

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/

Basic - Bathroom facility not clean...both toilet bowl at women rest room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...underneath shelvings, reach in cooler throughout kitchen

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At grey (w/ black handle) combo reach in; raw beef stored over ready-to-eat shrimp, not commercially packaged. Operator moved beef to bottom shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At grey (w/ black handle) combo reach in; raw beef stored over ready-to-eat sauce. Operator moved beef to bottom shelf. At single flip top cooler; raw chicken stored behind/over cooked chicken. Operator moved raw chicken in front/under cooked chicken. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Pan on cart next to grill; garlic in oil (75°F - Cold Holding). Operator stated being held less than 1 hour, moved to reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. At bar; hand wash sink used to store wiping cloths/paper towels/cleaning wipes. Operator removed. 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. At rice/flour/sugar storage container(s); scoop handle laying in rice/flour/sugar. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Basic - Stored food not covered. At walk-in cooler; egg rolls stored uncovered. At walk-in freezer; won tons stored uncovered. Operator covered. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At 2 compartment prep sink; ribs thawing in standing water. Operator turned on water. Corrected On-Site

High Priority - Non-food grade towel used as liner for food container. Linen napkins used to cover cooked ribs in cook line cooler. Operator removed and covered with plastic wrap Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21. Provided license flyer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above cut onions in cook line cooler. Operator reorganized, provided safe food storage hand out Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (70°F) being stored at room temperature on cook line. Operator states item has been out for 1 hour. Operator discarded sprouts. Discussed proper storage of sprouts with operator 1 door flip top far right cook line:; cooked egg roll (55°F - Cold Holding) stored on top of pans on cook line. Operator states item was put in unit 2 hours ago. Operator placed egg rolls in reach in section. Retook temperature at 42°F Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Food stored on floor. Observed ice cream on floor in walk in freezer. Operator moved to shelf Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Tested at less than 160°F. Unknown method of sanitizing. Sanitizer is hooked up and runs a temp cycle. Operator set up triple sink and called for service Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above cooked pork in cook line cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (78°F - Cold Holding)being held on cook line at room temperature. Operator states items have been out for 1 hour. Operator placed in walk in cooler. Discussed proper storage with operator Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Operator moved to ware washing area Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not date marked. Operator states items were prepared yesterday. Operator date marked Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Unwrapped unknown item stated to be employee food stored in walk in freezer. Operator discarded. Discussed with operator Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large buildup of ice coming from condenser onto shelving in walk in freezer.