ASIAN WOK TAKE-OUT RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken wings stored above cooked noodles in walk-in cooler. Manager relocated noodles to a higher shelf. Corrected On-Site 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. Raw chicken frozen and not commercially packaged stored above raw dumplings containing raw pork. Discussed proper storage with manager who be a relocating the items in the walk-in freezer. Corrective Action Taken Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding fried rice next to the cook-line during rush periods and on time. Establishment lacks written procedures. Discussed with manager TPHC requirements and will email the written application and guidelines.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork, prepared eggrolls not date marked in walk-in cooler and reach-in cooler. Discussed with manager to date mark items. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing purple substance at three compartment sink. Discussed with manager to identify and label spray bottle.

Basic - Bowl or other container with no handle used to dispense food. Cups used as scoop in hot holding cooked rice. Discussed with manager. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in several cold holding units throughout the restaurant including walk-in cooler. Discussed with manager to label a designated area to store personal food.

Basic - Food stored on floor. Cooking oil and sauces stored on floor in dry storage area and walk-in cooler respectively. Repeat Violation

Basic - Stored food not covered. Raw beef, cooked noodles, raw chicken not covered in walk-in cooler. Discussed with manager storing food covered. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Both cooked and raw product was observed stored inside plastic bags. Nonfood-grade plastic storage bins observed holding cut, washed produce, inside walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs and raw pork over wontons in reach-in cooler across from cookline. Discussed with manager who relocated items. Corrected On-Site 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. Raw chicken stored above raw beef in the walk in freezer speed racks. Discussed with manager to relocate items. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw cut chicken stored above shell eggs in walk-in cooler. Discussed with manager to educate employees.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose attached to mop sink without vacuum breaker at mop sink.

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. Inspector will provide DBPR form HR 5030-104.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled on reach-in cooler across from cookline. 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 rice and noodles in walk-in cooler not date marked. Discussed with manager.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop inside rice holding units. Manager removed and provided spoon. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles on reach-in cooler across from cookline-line soiled.

Basic - Current Hotel and Restaurant license not displayed. License displayed is 2-1-2023 Manager logged into his DBPR accounted and printed current license to display. Corrected On-Site

Basic - Cutting board on reach-in cooler across from cookline has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone observed on prep table across from cookline. Item was removed. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking on line observed with no hair restraint

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting observed on metal pans stored above three compartment sink

Basic - Food stored on floor. Raw chicken stored on floor in walk-in cooler. Buckets of soy sauce stored on floor. Discussed with manager to elevate items.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cookline. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks stored above cut broccoli inside reach-in cooler across from cookline.

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

Basic - Stored food not covered. Raw beef and raw chicken stored uncovered inside walk-in cooler. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked pasta in reach-in cooler on cooks line.

High Priority - White Nonfood-grade bags used in direct contact with cooked pasta in reach-in cooler on cooks line.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler soiled with food buildup between cracks. Repeat Violation

Intermediate - Handwash sink on cooks line not accessible for employee use at all times. Boxes blocking path to hand wash sink.

Intermediate - Spray bottle hanging on shelf next to three-compartment sink containing degreaser not toxic substance not labeled. Operator labeled spray bottle. Corrected On-Site

Basic - Cardboard used to line bottom shelf of prep table on cooks line.

Basic - Cardboard used to line food-contact shelves in refrigerator at front counter. Repeat Violation

Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on box with flour on storage rack. Operator removed item. Corrected On-Site

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

Basic - Ice buildup on walk-in freezer door.

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 touching cornstarch in container near three-compartment sink. Operator removed scoop. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.

Basic - Outer openings not protected with self-closing doors.

Basic - Refrigerator storing food in pathway to customer restroom is unsecured. Operator locked refrigerator. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Raw chicken, cooked shrimp, and egg rolls not covered I walk-in cooler.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over produce, shell eggs over cooked pork in walk-in cooler Warning - From follow-up inspection 2025-03-26: Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over produce, shell eggs over cooked pork in walk-in cooler Time Extended

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler Warning - From follow-up inspection 2025-03-26: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in walk in cooler Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet and sour sauce (119F - Hot Holding), staff increased temperature of crock pot Corrective Action Taken Warning - From follow-up inspection 2025-03-26: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sweet and sour sauce (119F - Hot Holding), staff increased temperature of crock pot Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Warning - From follow-up inspection 2025-03-26: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by jugs of cooking oil Warning - From follow-up inspection 2025-03-26: Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by jugs of cooking oil Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles.cooler handles soiled Warning - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Walk in freezer and dry storage shelves Warning - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Plastic bucket of marinating raw pork on floor of walk in cooler Warning - From follow-up inspection 2025-03-26: Time Extended

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 and cornstarch bins Warning - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in noodles on cook line Warning - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Warning - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Multiple containers of food uncovered in walk-in cooler Warning - From follow-up inspection 2025-03-26: Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer containing unpackaged food next to customer restroom not secured when not in use Warning - From follow-up inspection 2025-03-26: Time Extended

High Priority - Container of medicine improperly stored. Medicine stored above prep table near steam wells. Manager removed. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces.

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

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen blocked by supplies.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink at front of cook line.

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

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of degreaser in kitchen not labeled. Manager labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense rice. Manager removed. Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach in rear of kitchen. Manager removed and sanitized the area. Corrected On-Site

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food, ice cream, stored above food to be served to the public in reach in freezer by restroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table in kitchen.

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

Basic - Food stored on floor. Cooking oil stored on floor in rear of kitchen.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door open in kitchen.

Basic - Stored food not covered. Flour in bins by three compartment sink not stored within cover on it.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed face and continued cooking. I spoke to manager and he advised cook to wash hands. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Manager moved shell eggs to walk-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (51F - Cold Holding); liquid eggs (57F - Cold Holding). Manager placed items in freezer. Chicken 43F. Liquid eggs 43F. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken,egg rolls dumping prep 1-21-24 no date mark 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.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board's kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone, keys on prep table in kitchen

Basic - Food not stored at least 6 inches off of the floor. Multiple bags of chicken on floor in walk-in freezer. Cases of chicken, bag onions on floor in walk-in cooler Gallons of soy sauce on floor in kitchen area. Repeat Violation

Basic - Stored food not covered. Chicken, beef,rice not covered in walk-in cooler.

High Priority - Dented/rusted cans present. See stop sale. Dented can of baby corn on rack of prep table

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat pork in walk-in cooler. Operator rearranged Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door reach-in cooler of cook line: raw shrimp 45 degrees F, raw chicken 45 degrees F, raw steak 45 degrees F. Operator placed in walk-in freezer. Re-temps: raw steak 43 degrees F, raw chicken 43 degrees F, raw shrimp 43 degrees F On cook line: raw shell eggs 58 degrees F. Per operator eggs were brought out less than 2 hours ago. Eggs were placed in walk-in cooler. Corrective Action Taken

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by rear exit blocked by person items such as bag. Employee removed Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden spoon used for brown rice has cracks in it.

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 - 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. 1 out of 3 food handlers missing training

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler of cook line

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of baby corn on rack of prep table

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near rear exit. Discussed proper food storage.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal fish in tall white reach-in freezer over dumpling mix. Operator segregated Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and purse on prep table.

Basic - Food stored on floor. Bag of sugar on floor of kitchen Sauce containers in walk-in cooler and freezer

Basic - Stored food not covered. Pork dumplings, cooked chicken, cut lettuce not covered in walk-in cooler.

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

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken left cooling over night 45-46 degrees F in walk-in cooler. Stop sale issued

High Priority - Dented/rusted cans present. See stop sale. 2 dented cans of soy sauce on prep table.

High Priority - Nonfood-grade bags used in direct contact with food. Raw beef bone in printed thank you bags

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expiration 02/01/2022

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over cooked egg noodles in triple door reach-in cooler of cook line. Operator rearranged Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over Krab Rangoon in walk-in freezer. Discussed proper food storage Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Triple door reach-in cooler of cook line: cooked pork 46 degrees F, cooked chicken 48 degrees F. Cooked chicken that was cooling was set on top and near the foods. Operator moved cooling chicken and placed foods in freezer. Re-temps: cooked chicken 42 degrees F, cooked pork 42 degrees F Cook line: Fresh garlic in oil 66 degrees F. Operator placed in cooler Corrective Action Taken Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Educated operator on reporting responsibility Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator unable to name the big 6 foodborne illnesses. Emailed operator appropriate flyers

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken left cooling over night 45-46 degrees F in walk-in cooler stored in large bus tub with plastic wrap. Discussed proper cooling methods with operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on triple door reach-in cooler of cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bags stored inside of sink near rear exit. Employee removed bags Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab Rangoon in walk-in freezer not date marked.

Basic - Bowl or other container with no handle used to dispense food. Inside of white rice on cook line. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on triple door reach-in cooler of cook line.

Basic - Damaged/spoiled/recalled food not properly segregated. 2 dented cans of soy sauce on prep table.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and keys on prep table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Steel storage containers Repeat Violation

Basic - Floor area(s) covered with standing water. By prep sink at end of cook line.

Basic - Food stored on floor. Bag of rice grains on floor of kitchen. Buckets of sauce on floor of walk-in cooler. Repeat Violation

Basic - In-use tongs stored on equipment handle between uses. On cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of triple door reach-in cooler have mold-like substance.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front soda cooler her employee half and half cream. Operator marked and segregated Corrected On-Site

Basic - Stored food not covered. Cooked chicken, egg rolls, raw chicken in walk-in cooler. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Takeout menus used to line container of cooked chicken inside of walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked noodles in double door reach-in cooler of cook line. Discussed proper food storage with operator. 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. Raw chicken over raw beef in walk-in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: Raw shell eggs 72°F. Employee placed eggs in walk-in cooler. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In rice container: brown rice 111-113°F. Employee began reheating Corrective Action Taken Repeat Violation

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink near rear exit blocked by employee purse. Employee removed. Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink of cook line. Water is shut off due to leak. Discussed with operator that all handwash sinks must have hot and cold running water at all times.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scooper in grain container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear storage containers.

Basic - Food stored on floor. Containers of raw chicken on floor of kitchen and in walk-in cooler.

Basic - No container installed for catching grease from hood drip tray.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on hood filters.

Basic - Old labels stuck to food containers after cleaning. On steel storage containers on dry rack.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in double door reach-in cooler of cook line.

Basic - Stored food not covered. Raw beef in walk-in freezer. Cooked chicken, egg rolls, and pork in walk-in cooler. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.