CHINATOWN

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entering kitchen from outdoor hallway and without washing hands employees handling food containers and clean and sanitized utensils, discussed with operator employees washed hands. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board at cook line grooved and no longer cleanable, discussed with operator to repair or replace.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter rice scoops stored in standing 78F water, discussed with operator who replaced water. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in 2 door tall boy cooler shelves rusted and pitted, discussed with operator to repair or replace.

Intermediate - - From initial inspection : 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. Establishment has call back pending for food handler training. Repeat Violation Warning - From follow-up inspection 2026-04-09: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 1 live roach in cabinet with single service napkins. Approximately 2 live roaches on counter in between tray of tea and hand washing sink, discussed with operator to eliminate roaches and clean and sanitize areas. Admin Complaint - From follow-up inspection 2026-03-19: Approximately 1 live roach on floor next to deep fryer. Approximately 5 live roaches in cabinets under hand washing sink. Discussed with operator to eliminate all live roaches and clean and sanitize areas. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler cooked chicken (78F - Cooling) at 11:40 since 11:10 to 77F at 11:55, at this current rate of cooling product will not reach 70F within 2 hours. In reach in cooler cooked pasta (67F - Cooling) at 11:45 since 10:30 to 68F at 12:00, at this rate of cooling product will not reach 41F within 6 hours, discussed with operator cooling method of products per removed plastic wrap from products to allow adequate air flow cooling. Corrective Action Taken Warning - From follow-up inspection 2026-03-19: Cooked pasta 60F at 12:00 since 10:30 to 60F at 12:15, at this current rate product will not reach 41F within 6 hours, discussed with operator who removed plastic wrap to allow adequate air flow cooling. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : 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. Discussed with operator to renew training. Warning - From follow-up inspection 2026-03-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. In kitchen under hand washing sink unlabeled spray bottle with degreaser, discussed with operator to label bottle. Warning - From follow-up inspection 2026-03-19: In kitchen under hand washing sink unlabeled spray bottle with degreaser, discussed with operator to label bottle. Admin Complaint

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door gaskets at cook line soiled with accumulation of black slime like substance, discussed with operator to clean and sanitize. Warning - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler at cook line grooved and no longer cleanable, discussed with operate repair or replace. Warning - From follow-up inspection 2026-03-19: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 2 dead roaches on counter next to hand washing sink. Approximately 16 dead roaches under hand washing sink in cabinet, discussed with operator to clean and sanitize all areas. Admin Complaint - From follow-up inspection 2026-03-19: Approximately 16 dead roaches in cabinets at front counter, discussed with operator who cleaned and sanitized area. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink near back door has no hand washing sign, discussed with operator to install sign. Warning - From follow-up inspection 2026-03-19: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over egg roll in 2 door cooler at cook line; Stored properly Corrected On-Site - From follow-up inspection 2026-03-02: In kitchen on shelf raw shell eggs stored above baking powder, discussed with operator storage info products corrected. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Handwash sinks by three compartment sink and at cook line not accessible for employee use at all times- blocked by big garbage can an ladder; removed Corrected On-Site - From follow-up inspection 2026-03-02: Hand washing sink at cook line filled with dirty dishes, discussed with operator who removed dishes. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (56F - Cold Holding); egg rolls (46F - Cold Holding); cooked noodles (47F - Cold Holding); cooked pork (48F - Cold Holding); in 3 reach in coolers at cook line ; as per operator food not cooked or portioned today; food out of temperature for approximately 2 hours ; food moved to different cooler; Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2025-07-24: Egg rolls 43 F Chicken 32 F in 2 door tall cooler at cook line Small cooler at cook line Chicken 43 F Chicken 47 F Cold holding Beef 46 F Cold Holding Food not prepared or portioned today; food out of temperature for 2 hours; food moved to different cooler ; Admin Complaint Corrective Action Taken

Basic - - From initial inspection : Basic - Equipment in poor repair- gaskets torn at 2 door reach in cooler - From follow-up inspection 2025-07-24: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (45F - Cold Holding); in reach in cooler at cook line; food stored above other food containers; food out of temperature for approximately 30 minutes; food moved on the bottom cooler; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink at cook line not accessible for employee use at all times- cloth towels stored inside Removed Corrected On-Site

Basic - Employee drinking in a food preparation area- manager educated

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handles touching rice and sugar in the kitchen; removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in water at 130 F at prep area; advised to remove utensils

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (86-76F - Cooling)at 1:28 to 86 at 1:39 since 11:30 ; in reach in cooler at cook line; food stored in big plastic container and covers; food never reached 70 F within 2 hours; educated cook and food to be reheated back to 165 F and start cooling process again ; Corrective Action Taken

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee frying egg rolls wiped hands on soiled apron numerous times and kept touching clean food containers ; educated employee washed hands ; Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in big black garbage bag inside white cooler by prep sink; advised to remove and used FC bags

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked pork inside cooler at cook line; Raw shell eggs stored above egg rolls in white cooler by prep sink All stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (45F - Cold Holding)in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; advised operator to move to reach in freezer to quick chill; Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried egg rolls (127-108F - Cooling)at 1:23 to 120 F at 1:40 since 1:00; at this rate food will not reach 70 F or below within 2 hours; food cooling on trays stacked n top of each other with no space between them on small speed rack at cook line; operator move inside cooler; Corrective Action Taken

Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- blocked by tall ladder Operator removed Corrected On-Site

Basic - Food stored on floor- onion bag on the kitchen floor; stored properly 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. Handle touching rice by three compartment sink Removed Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized- employee rinsing off food particles from metal bowls in prep sink and used to dispense food at cook line; not washed rinsed and sanitized ; educated ; employee placed bowls in the compartment sink; Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (43-46F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food overstocked ; advised operator to place ice bags to quick chill and make smaller portions Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (125F - Hot Holding)on the shelf above the flat top at cook line; as per operator food cooked earlier and placed on the shelf to be place in steam table at front counter; food out of temperature for approximately 20 minutes; advised operator to reheat to 165 F before moving it to steam table; operator returned to reheat ; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink by three compartment sink used for purposes other than handwashing- cell phone stored inside and blocked by ladder; removed Corrected On-Site

Intermediate - No soap provided at handwash sinks by three compartment sink and at cook line; provided

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching rice Stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh eggs over fresh vegetables in make table - operator moved fresh eggs to different cooler. 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. hot line make table - cooked noodles (52F - Cold Holding) operator states not prepared today held in bottom unit of make table over 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked noodles (52F - Cold Holding) operator states not prepared today held in bottom unit of make table over 4 hours - see stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot line - fried chicken wings (112F - Hot Holding) operator states held under 1 hour - moved to fryer for reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - egg rolls 111f - cooling 2:15am cooling since 1:15pm recheck 2:35pm 117F. Egg rolls stacked on top of each other on speed rack - operator separated to facilitate the cooling process.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottles from prep surfaces. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while handling food at front counter make table. Employee removed bracelet. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken nuggets (109F - Hot Holding) operator moved to fryer to reheat. At recheck fried chicken nuggets (187F - Reheating). Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator changed water 198F. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Utilizing printed to go bags in contact with food products.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lowboy prep cooler - raw chicken over cooked pork - operator moved chicken to lower shelf. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open beverage from prep surface and reach in cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink blocked by garbage can - operator removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food from double door reach in cooler. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cleaned and sanitized during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed open employee beverages from reach in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar bin not labeled - operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over egg roll wrappers - operator moved fish to lower shelf. Corrected On-Site

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 (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. By back door - ladder was removed. Corrected On-Site Repeat Violation

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. No chlorine sanitizer available during inspection - operator purchased 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. Operator removed cell phone from prep kitchen surface. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water tested at 120° - operator removed utensils and replaced with hot water above 135°.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); Operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed utensils and replaced with water above 135°F. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Held in 3 compartment sink - Raw shrimp 70°F under 4 hours - moved to freezer for quick chill.

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 (Chlorine >100ppm) ; operator corrected Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Next 3 compartment sink ladder blocking hand sink - operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed from under cutting board. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp 70°F under 4 hours - moved to freezer.