CHINA GARDEN

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - fresh garlic in oil (75F - Cold Holding), moved to cooler Corrective Action Taken

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen

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. Two employees with no proof of training Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

Basic - Wood food-contact surface not properly sealed. Unsealed wood shelf next to rear kitchen door Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Multiple items stored in to go bags in freezer

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. Unpackaged raw chicken over raw beef in walk in freezer

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

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.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items on shelves above coolers on cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

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

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

Basic - Wood food-contact surface not properly sealed. Unsealed wood shelves at rear of kitchen Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator used registers then proceeded to package food and place food in fryers without washing hands

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at rear of kitchen

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table across from cook line Repeat Violation

Basic - Food stored on floor. Box of raw chicken on floor in walk in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 109F water, utensils removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Older gaskets soiled Repeat Violation

Basic - Open dumpster lid.

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

Basic - Wood food-contact surface not properly sealed. Unsealed wood shelves at rear of kitchen Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked noodles in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Repeat Violation

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage over prep table

Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep tables on cook line Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Repeat Violation

Basic - Reuse of single-service or single-use articles. Plastic bottle cut and reused as rice scoop on cook line

Basic - Stored food not covered. Cooked chicken on shelf in walk-in cooler

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

Basic - Wood food-contact surface not properly sealed. Unsealed wood shelves at rear of kitchen Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and chicken over buckets of sauce in walk-in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (66F - Cold Holding), moved to cooler Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards staind Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura chicken and egg rolls not dated in white frode at counter

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in soy sauce bucket on cook line

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cook line

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 105F water, removed Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soliled on cook line. Dry storage shelves soiled Repeat Violation

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

Basic - Single-service articles improperly stored. Multiple boxes of single service on shelves in dining room

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Unsealed plywood shelves for food storage at rear of kitchen Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. 2 dented 4lb cans of bamboo shoots 1 dented 5 lb can of oyster sauce 1 dented 5 lb can of bean sauce, all on dry storage shelves

High Priority - Displayed food not properly protected from contamination. Metal pan soiled with raw chicken stored over rice bin in dry storage, removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles, raw shrimp over onions in walk-in cooler Repeat Violation

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. Trays of raw chicken over trays of raw beef in walk in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (67F - Cold Holding) on cook line, moved to reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cook line Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented 4lb cans of bamboo shoots 1 dented 5 lb can of oyster sauce 1 dented 5 lb can of bean sauce, all on dry storage shelves

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table at end of cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelves in walk-in cooler not segregated

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage shelves next to canned goods Repeat Violation

Basic - Exterior door has holes in screen.

Basic - Garbage on the ground and/or pad around dumpster. Accumulation of cardboard boxes on ground outside rear door to kitchen

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 97F water, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled, hood filters soiled Repeat Violation

Basic - Stored food not covered. Multiple bins of food in walk in cooler

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

Basic - Wood food-contact surface not properly sealed. Unsealed plywood shelves at rear of kitchen used for food and equipment storage Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled soiled Cutting boards on cook line stained Repeat Violation Warning - From follow-up inspection 2023-04-26: Time Extended - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over cook line Warning - From follow-up inspection 2023-04-26: Time Extended - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-04-26: Time Extended - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-04-26: Time Extended - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler gaskets torn on cook line Warning - From follow-up inspection 2023-04-26: Time Extended - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of debris under dry storage shelves at rear of kitchen Warning - From follow-up inspection 2023-04-26: Time Extended - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on low shelf next to fryers Warning - From follow-up inspection 2023-04-26: Time Extended - From follow-up inspection 2023-07-05: Tongs on equipment handle on cook line, removed Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, operator corrected placement Corrected On-Site Repeat Violation Warning - From follow-up inspection 2023-04-26: Scoop handle in rice, placement corrected Time Extended Corrected On-Site - From follow-up inspection 2023-07-05: Scoop handles in rice buckets, removed Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Boxes of single service in dining room in reach of customers Warning - From follow-up inspection 2023-04-26: Time Extended - From follow-up inspection 2023-07-05: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Unsealed plywood shelves in rear of restaurant Warning - From follow-up inspection 2023-04-26: Time Extended - From follow-up inspection 2023-07-05: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready-to-eat sauce in walk-in cooler. Discussed proper food storage Raw chicken over cooked pork in walk-in freezer. Discussed proper food storage Warning - From follow-up inspection 2022-07-15: Raw chicken over ready-to-eat cut cabbage in walk-in cooler. Discussed proper food storage Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting on reach-in cooler of cook line. Can opener blade has old food debris. Warning - From follow-up inspection 2022-07-15: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves have rust Warning - From follow-up inspection 2022-07-15: Time Extended

High Priority - Employee touched cellphone then began prepping food without washing hands Discussed proper hand washing procedures with operator Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw meats over noodles in walk-in freezer -raw chicken over noodles and sliced onions -raw shrimp over noodles in walk-in cooler Discussed proper hierarchy with operator Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -knives holder adjacent of cooks line has accumulation of grease

Intermediate - Handwash sink used for purposes other than handwashing. -observed food particles in hand sink next to prep sink

Basic - Cardboard used to line food-contact shelves.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. -at cooks line in kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottle on prep table in kitchen Operator moved water bottle during time of 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. -cellphone on shelf in dry storage area with food items Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans above three compartment sink Repeat Violation

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease Repeat Violation

Basic - Food stored on floor. -bottle of oil on floor in kitchen area Employee moved items during time of inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -measuring cup handle in flour at dish washing area

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop handle in standing water at 104 degrees Fahrenheit Operator discarded water during time of inspection. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mixer head has accumulation of food residue -storage racks throughout kitchen have accumulation of food residue -hood filters have accumulation of grease Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -plastic containers above three compartment sink

Basic - Time/temperature control for safety food thawed in an improper manner. -observed chicken thawing in standing water at three compartment sink Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -at cooks line in kitchen Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -seasoning above prep table in kitchen Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. -2 cans of soy sauce in dry storage area

High Priority - Employee touched cellphone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Discussed proper hand washing procedures with operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork and fish over wonton wrap in walk-in freezer Discussed proper hierarchy with operator during the inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink next to rice cookers by exit door Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and egg rolls in walk-in cooler Discussed date marking with with operator Repeat Violation

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. -one employee

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling above walk-in cooler -Cove molding at floor/wall juncture broken/missing at walk-in cooler adjacent of exit door

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

Basic - Damaged/spoiled/recalled food not properly segregated. -2 cans of soy sauce in dry storage area

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottles on prep table at front counter Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on prep table in kitchen Employee moved cellphone during time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -multiple cooks on cooks line Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack Repeat Violation

Basic - Floor soiled/has accumulation of debris. -at cooks line Repeat Violation

Basic - Food stored on floor. -container with sauce on floor at three compartment sink -bottles of oil on floor adjacent of walk-in freezer Repeat Violation

Basic - Ice buildup in walk-in freezer. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. -between prep table adjacent of three compartment sink

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to rice cooker Issued hand sign during time of inspection. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gasket adjacent of cooks in kitchen has accumulation of mold like residue

Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing in standing water Discussed proper thawing procedures with operator Operator began running water over chicken during time of inspection. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths at cooks line Discussed setting up a sanitizer bucket for wet wiping cloths with operator

Basic - Working containers of food removed from original container not identified by common name. -container with sugar adjacent of three compartment sink not labeled -white container at exit door with sugar -container with curry at prep table Operator labeled curry container during time of inspection. Corrective Action Taken Repeat Violation