NEW CHINA 1

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer by back door- tray of raw chicken over beef.

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

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 3 door cooler on cook line

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee exit establishment then return to kitchen touching clean utensils without first washing hands. Discussed with operator proper hand-hygiene techniques.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in restroom.

Basic - Equipment in poor repair. Torn gasket on left reach-in cooler door on cooks line.

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

Basic - Faucet/handle missing at plumbing fixture. Hot water faucet broken in restroom.

Basic - Food stored on floor. Five gallon container of peeled onions stored on floor in walk-in cooler. Operator removed item from floor. Corrected On-Site

Basic - Plumbing system in disrepair. Hot water faucet broken in restroom.

Basic - Stored food not covered. Container of cooked ribs, cut vegetables, and shrimp egg rolls not covered in walk-in cooler.

Basic - Walk-in cooler shelves have accumulation of soil residues.

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged acoustic tiles in storage/ prep ares Repeat Violation Warning - From follow-up inspection 2025-06-03: Time Extended - From follow-up inspection 2025-06-04: Time Extended - From follow-up inspection 2025-08-29: 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. All employee training expired, there is a callback from previous inspection - From follow-up inspection 2025-06-04: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in back kitchen area have holes in them - From follow-up inspection 2025-06-04: Time Extended

High Priority - - From initial inspection : High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hat on touched glasses then clean utensils and Togo boxes without washing hands Warning - From follow-up inspection 2025-04-01: Not open during this visit. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (80F - Cold Holding) sitting out on cook line Warning - From follow-up inspection 2025-04-01: Not open during this visit. Time Extended

Intermediate - - From initial inspection : 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/ 4 employees engaging in food preparation with no certified food manager Warning - From follow-up inspection 2025-04-01: Not open at this visit Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles missing, some have holes in them, some are bulging in kitchen Warning - From follow-up inspection 2025-04-01: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-04-01: Not open during this visit. Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor heavily soiled under and behind all cooking equipment Warning - From follow-up inspection 2025-04-01: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and pork in bus tubs of water thawing on prep table in back, water temperature 51F, employee removed food from water and put in walk in cooler Corrective Action Taken Warning - From follow-up inspection 2025-04-01: Not open during this visit. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef above sauces in walk in cooler

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in hand sink next to 3 compartment sink, items removed Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop flour and sugar Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site Repeat Violation

Basic - Stored food not covered. Beef in freezer not covered

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees put hats on then continued to prepare food without washing hands

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to 3 compartment sink has bag and gloves stored in it, items removed Corrected On-Site Repeat Violation

Basic - A minimum of one bathroom facility is not available for public use. Out of order sign on door, employee took sign off door Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop rice, scoop sugar and salt Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment on cook line

Basic - Food stored on floor. Buckets of sauce on floor in walk in cooler, buckets put up on shelf Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all reach in freezers Repeat Violation

Basic - Reuse of single-service or single-use articles. Gallon containers cut and used as scoops

High Priority - Container of medicine improperly stored. Bottle of aleve, neosporen on shelf above reach in cooler, items removed Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grey trash cans used for flour, sugar and salt Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above bucket of sauce in walk in cooler 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. Emailed DBPR HR 5030-104 to operator Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to 3 compartment sink has gloves and scissors stored in it, items removed Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Test kit has no label or chart on it

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk in cooler not date marked Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls used for flour, sugar and salt, bowls removed Corrected On-Site Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelf above reach in cooler, drinks removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees put hats on Corrected On-Site Repeat Violation

Basic - Food stored on floor. Bucket of onions on floor in walk in cooler

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and reach in cooler, knife removed Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of Gatorade in freezer, bottle removed Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink on cook line slow draining

Basic - Working containers of food removed from original container not identified by common name. Flour, sugar and salt in grey trash cans not labeled

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooling cooked chicken in wax box. Operator moved chicken to a sheet tray. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat soy sauce buckets walk in cooler. Raw shelled eggs over cook pork reach in cooler make table. Operator placed in correct storage. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: fresh garlic and oil 72 f 2nd temp 70 f

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.

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.

Intermediate - No soap provided at handwash sink. By three compartment sink operator provided soap. 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. Reach in cooler by cash register cook pork not dated.

Basic - Bowl or other container with no handle used to dispense food. Rice bin operator removed from bin.

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Discussed with operator proper hand wash.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach does not show for food contact surfaces. Operator went to Publix to purchase proper sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil, operator moved it to reach in cooler less than 1 hour Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelving in walk in cooler soiled

Intermediate - Packaged food not labeled as specified by Larry bins no label.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items marked

Basic - Floor soiled/has accumulation of debris. Floors under equipment sink soiled

Basic - Food stored on floor. In walk in cooler operator picked the buckets up and placed on shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment and tables.

High Priority - Non-food grade paper/paper towel used as liner for food container. Menus lining container of chicken. Manager removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked chicken in walk in cooler. Manager moved to different area of cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler soiled. Manager had new cutting board. Replaced cutting board. Corrected On-Site

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

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2022-03-23: Time Extended - From follow-up inspection 2022-03-23: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2022-03-23: Time Extended - From follow-up inspection 2022-03-23: Time Extended

Intermediate - - From initial inspection : 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. Expired 04/2021 Warning - From follow-up inspection 2021-09-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2021-09-27: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen Warning - From follow-up inspection 2021-09-27: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. In kitchen Warning - From follow-up inspection 2021-09-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, walk in cooler shelves Warning - From follow-up inspection 2021-09-27: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2021-09-27: Time Extended

Basic - - From initial inspection : Basic - Wood non food-contact surface not properly sealed. Wood under meat grinder not sealed Warning - From follow-up inspection 2021-09-27: Time Extended