TIEN TIEN CHINESE FOOD

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 44F Employee moved items to walk in cooler Corrected On-Site

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 - Handwash sink not accessible for employee use at all times. Observed handwash sink next to hot water heater blocked by wooden stool. Employee removed stool

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cup of coffee on shelf above flip top cooler

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizing solution at 10ppm Employee added chlorine until 100ppm was attained. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Employee sanitizing solution from floor and placed on plastic crate Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken strips stored over ready to eat sauces in walk-in cooler. Operator stored correctly. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in walk-in cooler sliced pork removed from freezer not properly date mark when it is thawed.

Basic - Bowl or other container with no handle used to dispense food. Observed stainless steel bowl with no handle in container of diced onions and container of sugar. Operator removed Corrected On-Site

Basic - Food stored on floor. Observed plastic water bottles on floor in 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. Observed scoop handle in contact with sugar. Operator removed Corrected On-Site

Basic - In-use utensil stored in sanitizer between uses. Observed tongs stored in sanitizer bucket. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 80F on top microwave. Operator dump out water. Corrected On-Site

Basic - Stored food not covered. Observed diced onions not covered in walk-in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored over Sliced ready to eat cabbage in walk-in cooler. Operator stored correctly. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Operator elevated. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cooked chicken wings stored in cardboard boxes.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held in kitchen at 122F. Advised operator to reheat chicken to 165F.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink locked with high chair and cooling fan.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked pork stored in walk in cooler. Per operator, pork cooked on 11/30/2025. Operator correctly date marked. Corrected On-Site

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. Observed some employees training certification expired on 7/15/2025

Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Food stored on floor. -Observed cases with drinking water stored on storage floor. Repeat Violation Admin Complaint

Basic - Reuse of single-service or single-use articles. -Observed single use jug cut and used to dispense cooked rice. Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over cooked pork and chicken in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham cold held at 45F in flip top cooler. Per operator, ham transfer to unit 2 hours before the inspection. Operator transfer to reach in freezer for quick chill. Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchase chlorine sanitizer during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraint. Corrected On-Site

Basic - Food stored on floor. Observed containers with cooking oil stored on kitchen floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between refrigerators. Operator removed . Corrected On-Site

Basic - Reuse of single-service or single-use articles. -Observed single use jug cut and used as scoop to dispense cooked rice.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water at prep sink. Operator transfer to walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep station not stored in sanitizer solution between use

High Priority - Dented/rusted cans present. See stop sale. -Observed 2 badly dented cans of water chestnuts in dry storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed bean sprout cold held at 45F in flip top cooler. Per operator, item transfer from walk in cooler 20 minutes prior to the inspection. Operator transfer to freezer for quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink block with food container. Operator removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of dust buildup on Hamilton beach freezer.

High Priority - Container of medicine improperly stored. -Observed employee medication stored on shelf above take out containers.

High Priority - Raw animal food stored over canned/bottled drinks. -Observed container with raw beef stock over case with drinking water in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pooled eggs not vertical separated from beansprout in flip top cooler. Operator relocate eggs. Corrected On-Site Repeat Violation Admin Complaint

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. -Observed raw meats stored over ice cream in Atosa freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked pork in walk in cooler removed from freezer yesterday morning at 11:00 a.m. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. Operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

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

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed rib's and shrimps thawing in standing water at 3 compartment sink. Operator removed and stored in walk in cooler. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. -Observed accumulation of black mold like substance buildup on fan motor in walk in cooler.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flying insects landing on garbage container. Operator killed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw liquid eggs stored over beansprout in flip top cooler. Operator relocate egg. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings hot held in kitchen at 116F. Per operator, chicken cooked 2 hours before the inspection. Advice operator to reheat chicken to 165F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed no date marked on cooked, frozen and thawed pork stored in walk in cooler. Per operator, pork transfer from freezer yesterday morning.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on sauce stored in walk-in cooler. Per operator, sauces cooked yesterday morning.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense sugar.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed accumulation of old food residue buildup on reach in coolers doors.

Basic - Employee eating in a food preparation or other restricted area. Observed male employee eating in kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellular phone stored on food preparation table. Operator removed and stored properly. Repeat Violation

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

Basic - Food stored on floor. Observed various food items stored on kitchen floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed accumulation of brown like substance buildup on can opener holster. 3. Observed accumulation of old food residue buildup on flour, sugar and salt containers. 3. Observed accumulation of rust and old food residue buildup on shelves underneath food preparation tables.

Basic - Stored food not covered. Observed various TCS food cooked and stored in walk-in cooler not covered.

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

Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled.

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. Poster emailed to operator. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cook line sink, two chairs in front of sink, employee removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook line, plastic containers inside sink. Employee removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Under shelf of steam table in rear kitchen. Employee removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energizing drink in same shelf of singe service to go containers, in cook line. Employee removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Shelf above flip top in cook line- car keys, ear plugs, employee removed. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Corn starch stored on can of tomato ketchup, Employee removed starch to plastic container Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Two rice serving spoons stored on dirty container, Employee removed to be wash. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths stored on top of prep tables in cook line

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Packing bags for to go food used to store cooked pork, employee placed cooked pork on Food grade plastic containers Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimps over dumplings Employee moved dumplings to shelf above shrimps. Corrected On-Site

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 breast over shrimps, employee moved chicken to bottom shelf Corrected On-Site

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.

Basic - Cove molding at floor/wall juncture broken/missing. Entire floor molding is missing or broken, kitchen area, storage area and employee bathroom

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two cans of energy drinks stored on shelf inside WIC, employee removed Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Seating on yellow bucket, Employee removed to store properly Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed food handler portioning cooked noodles with bare hands. Operator washed hands and put on gloves. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. -Observed brownpaper and paper towel used to line containers storing egg rolls and chicken wings in walk-in cooler and reachin coolers.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -No vacuum breaker observed at hose Bibb under handwash sink in kitchen.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Observed wiping cloth chlorine sanitizer at >100 ppm. Operator corrected to 100 ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed operator washed hands in three compartments sink. Operator went to handwash sink after being prompted.Corrective Action Taken Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed grooved cutting board soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink blocked by containers. Operator removed containers.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed cooked shrimps in walk-in cooler since Sunday (2days ago), not date marked.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee drink on prep table with cooked noodles in kitchen. -Observed employee food and beverage on dry food storage shelf infront of cookline.

Basic - Food stored on floor. -Observed container with soy sauce stored on floor infront of handwash sink in kitchen. Operator removed bucket and properly stored. Corrected On-Site

Basic - Reuse of single-service or single-use articles. -Observed plastic container cut and used as scoop to portion cooked rice.

Basic - Single-service articles not stored inverted or protected from contamination. -Observed carry out containers not stored inverted on shelf next to white reachin freezer l

Basic - Wiping cloth sanitizing solution stored on the floor. -Observed wiping cloth bucket stored on floor next to rice cooker. Operator removed wiping cloth bucket and stored properly. Corrected On-Site