CHINA WOK

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook holding cell phone while prepping food. Addressed immediately and cook was

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Missing on egg rolls, cooked chicken, and wings. Adjusted their time paperwork to reflect times. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. 3 ceiling tiles in dining room are missing from ceiling. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Most of the ceiling tiles are soiled with water marks and dust. Warning

Basic - Cove molding at floor/wall juncture broken/missing. Along wall in dry storage in back.

Basic - Dead roaches on premises. On dead roach behind freezer next to dry storage. Person in charge discarded of roach. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Door is wide open. Person in charge closed door. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor under fryers.

Basic - Food-contact surface not smooth and easily cleanable. Wire rack by reach in cooler on cookline has grease and food debris on it.

Basic - High grass/weeds surrounding building. Grass is high around establishment. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Large chest freezer with ice buildup.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in cooler and wire rack. Person in charge removed knife. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Soiled dry cloth under cutting board. Person in charge removed. Corrected On-Site

Basic - Stored food not covered. Wontons in standup freezer not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall has grease on it under fan in kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket. Person in charge hung mop up to dry. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar not identified. Person in charge identified and labeled. Corrected On-Site

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. No proof of any food handler training. Warning - From follow-up inspection 2024-11-15: Additional time needed at time of follow up inspection to get all employees food handler training. Time Extended - From follow-up inspection 2025-01-16: At time of follow up inspection operator with ServSafe food manager certification is the only food handler training certificate present. Per operator misunderstood previous instructions and will have other food handling employees take course. 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. No proof of any food handler training. Warning - From follow-up inspection 2024-11-15: Additional time needed at time of follow up inspection to get all employees food handler training. Time Extended

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Three compartment sink at 0ppm during inspection with no dishmachine. Operator added chlorine bleach to 100ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In the walk in cooler; beef 1230pm (73F - Cooling) covered in plastic wrap. Operator removed to not be sold to the public. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw shrimp over cooked ready to eat noodles. In the reach in freezer opened raw frozen shrimp over Krab rangoons. Operator rearranged all storage levels. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Operator holds multiple items on time as public health control with no written plan available. Per operator all items placed out at 2pm, inspector provided written plan and discussed proper use of time as public health control. Items observed on time as public health control with no time mark and no written procedures; pooled eggs (79F - Cold Holding); chicken wings (82F - Hot Holding); chicken (47F - Cold Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding). Operator discarded. In the walk in cooler; beef 1230pm (73F - Cooling) covered in plastic wrap. Operator removed to not be sold to the public. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line; pooled eggs (79F - Cold Holding) and chicken (47F - Cold Holding) held on time as public health control with no written procedures and no date marking. Operator discarded. In the reach in cooler cooked noodle (52F - Cold Holding); garlic in oil (76F - Cold Holding) per operator garlic in oil was left on counter for a few orders and cooked noodle was stored above the cooling plane. Inspector had operator relocated to inside the interior of reach in cooler and discussed with operator. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator holds multiple items on time as public health control with no written plan available. Per operator all items placed out at 2pm, inspector provided written plan and discussed proper use of time as public health control. Items observed on time as public health control with no time mark and no written procedures; pooled eggs (79F - Cold Holding); chicken wings (82F - Hot Holding); chicken (47F - Cold Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding). Operator discarded. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the prep table by the fryer; chicken wings (82F - Hot Holding); fried chicken (76F - Hot Holding); egg rolls (73F - Hot Holding) with no time marking and no written procedures. Inspector had operator discard. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In between the flip top reach in cooler lids of the cook line heavy build up of food debris and grease. Microwave at front counter with debris build up. Repeat Violation

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. No proof of any food handler training. Warning

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by pass through window.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, shrimp, beef in walk in cooler from previous morning with no product date marking. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Plastic container used as scoop in bulk rice container.

Basic - Cardboard used to line food-contact shelves. Cardboard lining food prep table by flip top reach in cooler on the cook line. Operator removed the cardboard. Corrected On-Site

Basic - Dead roaches on premises. One dead roach observed in storage space that was walk in freezer. Operator swept and discarded. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating and drinking behind front counter while putting lids on portioned sauces.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler and walk in cooler over food for customers. Operator rearranged storage levels. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf opposite three compartment sink, clean containers stacked while wet.

Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. No hood filters present on cook line with woks turned on.

Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floors under wok station with debris build up. Wall on side of cook line by reach in freezer with grease dripping down from fan.

Basic - Food stored on floor. Multiple jugs of fryer oil stored on floor. Operator relocated the fryer oil to correct storage location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer with grease build up. Walk in cooler door gasket with mold like substance build up. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open and front portion of dumpster rusted through. Repeat Violation

Basic - Single-service articles improperly stored. Single service portion cup lids stored on the floor.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Both hand wash sink on either side of the cook line and prep area on the same wall have slow draining water. Per operator has a plumber scheduled. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. On push cart next to cook line, frozen pork thawing at ambient air temperature. Operator relocated to reach in cooler. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink under wash compartment pipe is leaking onto floor and into the drain. Per operator has a plumber already scheduled. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In back prep table multiple wet wiping cloths not stored in solution. Operator removed. Corrected On-Site

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Repeat Violation Admin Complaint

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flies observed by front counter and dining room area.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bag used in direct contact to store wonton wrappers in the reach in freezer.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. In the storage area at the front of the kitchen, household pesticide spray jug. Discussed with operator and removed to not use in establishment. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the walk in cooler cooked chicken (50/52F - Cold Holding); chicken wings (50F - Cold Holding); tofu (54F - Cold Holding); dumplings (51F - Cold Holding) cooked Sunday and stored in sealed plastic containers. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler, egg rolls stored above the top of the reach in cooler at 49F, operator relocated to the inside of the reach in cooler. Discussed storage for proper cold holding with operator. In the walk in cooler cooked chicken (50/52F - Cold Holding); chicken wings (50F - Cold Holding); tofu (54F - Cold Holding); dumplings (51F - Cold Holding) cooked Sunday and stored in sealed plastic containers. Per operator had company out for repairs on walk in cooler. Ambient air at 52F during inspection. Operator states will have company come back out for walk in cooler repair. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler ambient thermometer broken and not reading a temperature. Operator replaced the ambient air thermometer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on table in front of the prep sink has build up of food residue staining.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, dumplings, chicken and chicken wings prepared Sunday missing product date marking.

Basic - Buildup of food debris/soil residue on equipment door handles. Standup reach in freezer door handle sticky with residue.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front counter ceiling tiles have mold like substance build up and dust on the air vents. Dining room tiles with water damage. Hole in the front counter wall.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean metal bowls on storage shelf at rear of establishment not inverted. Operator inverted the bowls. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored over food for customers in the walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup used as scoop in bucket of soy sauce and cup used as scoop in bulk rice container, no handles and in contact with product. Operator removed the cups. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and walk in freezer door gaskets have mold like substance build up. Walk in cooler fan has build up of dust. Repeat Violation

Basic - Open dumpster lid. Dumpster lid open during inspection.

No child labor law poster. For reporting purposes only. No child labor law poster available.

High Priority - - From initial inspection : Priority: High Priority Extension Given Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Establishment is under new ownership and does not have a license. Warning - From follow-up inspection 2024-06-11: Establishment has applied for a license from the division. Callback completed at licensing inspection. License not issued due to temperature violations. Following day callback. Time Extended

High Priority - Priority: High Priority Extension Given Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Establishment is under new ownership and does not have a license. Warning

High Priority - Priority: High Priority Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is under new ownership and does not have a license. Warning

High Priority - Priority: High Priority 4 Observed: Roach activity present as evidenced by live roaches found. At end of cook line, in refrigerator at wall, observed approximately 11 live roaches. Also, in back prep area by hand sink and prep sink, approximately 4 live roaches. Warning

High Priority - Priority: High Priority 5 Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make line, by Reach in cooler, on top of wire storage rack, noodles (54F - Cold Holding) Also, At fryer station, food stored on work top freezer, chicken (56F - Cold Holding); chicken wings (55F - Cold Holding); pork egg rolls (63F - Cold Holding); Also, on make line in Reach in cooler, cooked chicken (48F - Cold Holding); shrimp. (45F - Cold Holding); Warning

High Priority - Priority: High Priority Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At end of cook line, by fryer station, in reach in freezer, raw shrimp stored over ready to eat dumplings.

High Priority - Priority: High Priority Observed: Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On make line, by Reach in cooler, on top of wire storage rack, shell eggs (78F - Cold Holding

High Priority - Priority: High Priority Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cook line, on stovetop shelf, garlic in oil (77F - Cold Holding) Also, On make line, by Reach in cooler, on top of wire storage rack, shell eggs (78F - Cold Holding). Also, on make line in Reach in cooler, cooked chicken (48F - Cold Holding); shrimp. (45F - Cold Holding); Warning

High Priority - Priority: High Priority Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At end of make line In soup well hot and sour soup (98F - Hot Holding)

High Priority - Priority: High Priority Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. In back kitchen at mop sink There is no backflow preventer installed.

Intermediate - Priority: Intermediate Observed: Handwash sink not accessible for employee use at all times. On cook line, a storage cart blocking hand sink.

Intermediate - Priority: Intermediate Observed: No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand wash sinks throughout establishment missing paper towels.

Intermediate - Priority: Intermediate Observed: No soap provided at handwash sink. Multiple hand wash sinks throughout establishment are without soap/soap dispenser.

Intermediate - Priority: Intermediate Observed: Spray bottle containing toxic substance not labeled. In dish area, under triple sink, unlabeled pump sprayer identified as degreaser by operator

Basic - Priority: Basic Observed: Ceiling/ceiling tile shows damage or is in disrepair. Multiple throughout establishment.

Basic - Priority: Basic Observed: Faucet/handle missing at plumbing fixture. In back kitchen, At mop sink, no faucet at plumbing fixture. Also, in back kitchen, at triple sink, no faucet affixed to sink.

Basic - Priority: Basic Observed: Floors, walls, and/or ceilings soiled/has accumulation of debris. Multiple ceiling tiles throughout establishment are soiled with grease. Also, at fryer station, underneath and behind on wall is soiled with grease.

Basic - Priority: Basic Observed: Food stored on floor. At fryer station, jug of oil stored on floor.

Basic - Priority: Basic Observed: Food-contact surface not smooth and easily cleanable. Wok on stovetop had cloth wrapped in rubberband

Basic - Priority: Basic Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In back kitchen, at triple sink, the wall behind sinks has black mold like substance.

Basic - Priority: Basic Observed: Walk-in cooler interior/shelves have accumulation of soil residues. Shelves are soiled.

Basic - Priority: Basic Observed: Water leaking from pipe and/or faucet/handle. In back kitchen, underneath triple sink, pipe is leaking.

Priority: Basic Observed: Dead roaches on premises. Observed 1 dead roach off cook line, in refrigerator towards wall. Also, in back prep area, under hand sink and prep sink, approximately 2 dead roaches. Also, in dry storage area, under shelving in back left, approximately 11 dead roaches. Warning