TIAN TIAN CHINESE RESTAURANT

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 the operator with the DBPR HR form 5030-104. The operator posted. Corrected On-Site

Intermediate - Food-contact surface: The fans in the walk-in cooler are soiled with dust and a mold-like substance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired.

Basic - Floor is soiled and has an accumulation of debris. The area under the fryer's basket is soiled with grease and debris.

Basic - No Heimlich maneuver/choking sign posted. Provided the operator with the DBPR HR form 5030-105. The operator posted. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface: The ceiling fan in the kitchen is soiled with dust.

Basic - Stored food was not covered; multiple items were observed uncovered in the walk-in cooler and the reach-in freezers. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in front counter area blocked with tray - From follow-up inspection 2025-09-15: Time Extended

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 in walk in cooler including cooked noodles and egg rolls - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler handles soiled - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Multiple shelves lined with soiled cardboard - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Soiled and broken acoustic ceiling tiles throughout kitchen - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored on dirty egg carton. - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit to kitchen - From follow-up inspection 2025-09-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. White refrigerator at front counter Repeat Violation - From follow-up inspection 2025-09-15: Time Extended

High Priority - Food placed in soiled container/equipment. Cooked chicken put in cardboard boxes to cool, operator moved to bus tubs Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw chicken over sauces, operator moved chicken to bottom Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line- reach in cooler and refrigerator Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in metal pan over beef in metal pan in chest freezer In refrigerator on cook line - raw chicken over egg rolls and Cooked chicken, operator moved raw to bottom Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Insect spray over bulk sugar bin, operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Squeegee in hand wash sink by prep are , operator removed Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage in cooler on cook line, operator removed Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass door cooler at front counter,

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line, operator began to clean Inside top edges of rice warmer Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In refrigerator by steam table- raw chicken over egg rolls, operator moved chicken to bottom In walk in cooler - raw chicken and shrimp on top of buckets of sauce Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top cooler on cook line- raw egg (47F - Cold Holding), pan over filled, moved back to walk in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside and edges of rice warmer Inside top of reach in cooler on cook line

Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop in hand wash sink , operator removed Corrected On-Site

Basic - Food stored on floor. Buckets of sauce, fry oil, moved to shelf Corrected On-Site Repeat Violation

Basic - Stored food not covered.in vertical freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In refrigerator on cook line- raw chicken over egg rolls, operator moved chicken to bottom shelf In vertical freezer by walk in cooler - raw chicken over pork, operator moved to!bottom shelf Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Butane and mouth antiseptic over bulk seasoning bins, manager moved to front counter . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler on cook line

Basic - Food stored on floor. Fry oil Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Frame around doors of reach in cooler on cook line

Basic - Stored food not covered. On shelves on back of kitchen- Bulk containers have lids off, there are cobwebs on bottom of shelf above containers and lids off containers on floor are soiled. Operator ,over lids to 3 compartment sink Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In refrigerator on cook line - raw chicken over ribs, wontons, operator moved chicken to bottom In walk in cooler - raw chicken over sauces, raw pork over produce Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On crash cart -fresh garlic in oil (80F - Cold Holding) made 2 days ago

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by fryer - egg rolls (67F - Cold Holding),moved to refrigerator On crash cart -fresh garlic in oil (80F - Cold Holding) made 2 days ago, see stop sale

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. Emailed poster to owner (5030-104)

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in unisex bathroom Corrected On-Site

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

Basic - Food stored on floor. Multiple items on floor in kitchen Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line Repeat Violation

Basic - Stored food not covered. Multiple items in walk in cooler Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Beef in Togo bags in up right freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked egg rolls in reach in cooler, operator moved raw chicken to bottom of cooler Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand sink in back of kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food with food for restaurant in reach in cooler behind front counter, manager put in container labeled and put in walk in cooler Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. All employees with no hair restraints on, all employees put hats on Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under and behind cooking equipment on line

Basic - Food stored on floor. Case of chicken wings on floor in front of 3 compartment sink Buckets of cabbage on floor in walk in cooler

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table Knife between prep table and fryers Knives have been removed and put in dish area to be cleaned Corrected On-Site

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

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

Basic - Stored food not covered. Buckets of cabbage, chicken wings, raw chicken in walk in not covered

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

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 02/01/2022. Operator paid for license during inspection. Validation 218701770. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and chicken over cooked chicken and eggrolls. Employee moved cooked foods on top. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggrolls at 62F at room temperature. Employee states they leave out for lunch and dinner rush. Discussed using Time as a Public Health Control. Eggrolls placed in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop stored in hand sink in back kitchen. Employee removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at back kitchen sink.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut onions.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken, fried chicken move to lowest shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter ; rice (87°F - Cold Holding); rice (96°F - Cold Holding) Operator states Out approximately one hour and placed into the walk-in cooler to chill

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. *Reach in cooler make station, refrigerators , cook line equipment, woks, rice cooker, prep tables , bus tubs, Shelves under prep table and shelves over reach in cooler with food storage, bulk containers

Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop, apron in sink Cookline, removed Corrected On-Site

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp, pork, wontons, egg rolls Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cardboard used to line food-contact shelves. Soiled

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles kitchen and prep

Basic - Ceiling tile missing. Over hand wash sink and rice pot

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Removed Corrected On-Site

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

Basic - Floor area(s) covered with standing water. From leaking bus tub, cleaned Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Kitchen, prep, walk in cooler:

Basic - Food storage container/container lid cracked or broken. Several in use

Basic - Food stored on floor. bulk sauces, rice noodles, sliced vegetables walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sinks, wall at cook line, Exterior of reach in coolers and refrigerators, chest freezer, gaskets

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms Repeat Violation

Basic - Reuse of single-service or single-use articles. Jugs cut in half, discarded

Basic - Stored food not covered. Walk in cooler: pork, egg rolls, chicken, rice noodles. plastic wrap and lids Corrected On-Site