CHINA 1

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/ Manager showed up durning 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. Whole fish stored with restaurant food in upright freezer. Manager moved fish and marked personal. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw pork over vegetable spring rolls in reach in freezer. Manager moved spring rolls Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cooked meat in bags pulled from freezer yesterday. Advised manager to add date

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. Mary expired 5/3/25

Basic - Bowl or other container with no handle used to dispense food. In multiple bins throughout kitchen

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

Basic - In-use utensil not stored with handle above the top of cooked noodles in cook line cooler. Knife stored between prep table and cooler Corrected On-Site

Basic - Unwashed green onion stems stored with ready-to-eat cut cabbage. Manger discarded onions Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on counters throughout kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over sauces in walk in cooler.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink

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 present

Intermediate - Nonfood-grade basting brush used in food. Metal band

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork noodles and shrimp in the walk in cooler made 2 days ago.

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. Xiao Yan

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked pork chunks In the walk in cooler bowl used to scoop diced onions. Bowls used to scoop flour in bulk containers. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Next to hood

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Informed Manager. Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee change gloves not wash hands.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two cell phone in kitchen preparation. Informed Manager. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Three employees no hair restraint. Informed Manager. Corrected On-Site Repeat Violation

Basic - Floor soiled/has accumulation of debris. Mop sink is soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of cooler, on cooks line. Inside black cooler.

Basic - Stored food not covered. Multiple food containers in walk in cooler. Informed Manager. 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. Provided documentation. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used to dispense chicken and pork in reach in cooler.

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

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

Basic - No Heimlich maneuver/choking sign posted. Provided operator with documentation. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line, in bottom of cooler and around doors and door gaskets.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of mushrooms stored over ready to eat washed produce in walk-in cooler. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee change gloves for task but not wash hands.

Intermediate - Food-contact surface soiled with food debris, cutting board on prep station.

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Not set up for sanitation of wares. Educated and requested operator to set up 3CS for use. Corrected On-Site

Basic - Mop sink has accumulation of debris/ dirt.

Basic - Nonfood-contact surface soiled with grease, food debris and liquid. Bottom of reach in cooler on cooks line.

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of mushrooms and case of zucchini store above prepare ready to eat produce.

High Priority - Dented/rusted cans present. See stop sale. 1 can of hoisin sauce dented

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over celery Raw chicken stored over raw shrimp Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. On meat grinder

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

Basic - Bowl or other container with no handle used to dispense food. In cooked chicken Corrected On-Site

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs on steam table 2. Knifes between equipment Corrected On-Site

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

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over raw veggie. Manager moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork wonton 45f cold holding Cut cabbage 85f cold holding, less than 2 hours advised rapid chill

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg roll 104f hot holding advised reheat have been out 30 minutes Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In cooler on cooks line. Manager moved Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Oyster sauce

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over egg rolls manger moved products

Basic - Bowl or other container with no handle used to dispense food. In bulk item manager took out Repeat Violation

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

Basic - Equipment in poor repair. Gasket torn on soda cooler

Basic - Light shield damaged/in disrepair. In back area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods

Basic - Reuse of single-service or single-use articles. Egg cartons manager disposed of them.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings 113° hot holding , egg roll 81° hot holding , Made 30 mins ago suggested time plan

Intermediate - No probe thermometer provided to measure temperature of cold food products. Thermometer starts at 50° owner ordered new ones.

Basic - Bowl or other container with no handle used to dispense food. In bulk cooked meat Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back room Repeat Violation

Basic - Buildup of food debris/soil residue on equipment. Hoods soiled with grease build up.

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 bulk items flour, rice etc. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In back store room area