NEW CHINA

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Two rice warmers interior soiled and grease buildup Warning - From follow-up inspection 2026-05-13: Not cleaned Time Extended

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 and various food items in walk-in cooler. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks stored on prep table in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee working at fryer station.

Basic - Food not stored at least 6 inches off of the floor. A case of wonton wraps stored on floor in walk-in cooler. Operator moved to shelf. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In restroom. Provided a sign for operator. Corrective Action Taken

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw chicken 72 F per operator chicken has been sitting out for 30 mins. Operator put in walk in cooler at time of inspection.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork and multiple items in 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. Lian SafeStaff 6/15/25

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep tables in kitchen.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli before washing.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored under raw chicken in stand up freezer . Items moved . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice holding 130f, sitting out. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen food packages sitting under steam well to thaw. Items moved to walk in cooler. Corrective Action Taken

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-05-09: Time Extended

Intermediate - - From initial inspection : 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. Missing for 2 employees Warning - From follow-up inspection 2024-05-09: Still observed Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White board on prep cooler main station Warning - From follow-up inspection 2024-05-09: Time Extended

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef over mushrooms on main reach in cooler by stoves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counterCold holding: raw seed sprouts 62 f 2nd temp 58 f moved to walk in On counter Cold holding: cook egg roll 70 f moved to walk in 2nd temp 58 f

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above chlorine 100 ppm. Discussed with operator to add more water

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink discussed proper hand washing with operator

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 being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook chicken and cook noodles covered while cooling. Employee removed lid from noodles and chicken. Corrected On-Site

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

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.missing for 1 employee

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. Missing for 1 employee

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken walk in cooler and black mini fridge not dated

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. Phone on shelf above reach in cooler.employee removed Corrected On-Site

Basic - Food stored on floor. Raw chicken in buckets.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At 76 f by rice machine

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing three compartment sink. Raw shrimp thawing in container on prep table.

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 two door freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 46F. Manager moved to walk in cooler to chill rapidly. Corrective Action Taken

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

Intermediate - Handwash sink not accessible for employee use at all times. Buckets in front of hand sink by back door. Manager removed. Corrected On-Site

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. Employees began reading and acknowledging. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles. Manager labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public at cooler by front register.

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

Basic - Food stored on floor. Bucket of rice on floor. Manager moved off floor. Corrected On-Site

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

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed trays without sanitizing - reviewed proper set up of triple sink and proper washing of dishes with manager -manager set up triple sink - trays washed rinsed and sanitized

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink - reviewed proper hand washing with employee

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled/ stained cutting boards at cook line and food prep area

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in back kitchen - employee changed paper towels to dispense properly Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on floor under triple sink Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at cook line and food prep areas

Basic - Employee with no hair restraint while engaging in food preparation at cook line

Basic - In-use utensil in non-time/temperature control for safety food ( bulk container of sugar )not stored with handle above top of food within a closed container in storage area Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board in food prep area

Basic - No handwashing sign provided at a hand sink used by food employees in restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled foil on side of refrigerator next to fryers

Basic - Ripped/worn tin foil used as side cover of refrigerator next to fryers

Basic - Stored food ( cut vegetables, egg rolls , raw chicken ) not covered in walk in cooler

Basic - Unwashed fruits/vegetables ( snap peas ) stored with ready-to-eat food.( sauces ) in walk in cooler

Intermediate - - From initial inspection : Observed: Handwash sink not accessible for employee use at all times. Observed a chair, several bottles of cooking oil, and stored items blocking access to the hand washing sink by the front counter. Access was created by moving the items blocking the hand washing sink. Corrected On-Site Warning Priority: Intermediate - From follow-up inspection 2022-06-15: Observed both hand washing sinks blocked by buckets and boxes of supplies. Items were moved from in front of the sink. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Observed: Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate present that expired in 2021 and second employee certificate is not available. Warning Priority: Intermediate - From follow-up inspection 2022-06-15: Books purchased but training not completed Admin Complaint

Basic - - From initial inspection : Observed: Employee personal food not properly identified and segregated from food to be served to the public. Observed food for employee use stored over produce, onions and chopped broccoli. Personal food must be stored below food served to customers. Warning Priority: Basic - From follow-up inspection 2022-06-15: Employee food on the top shelf over food used for customers Time Extended

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. Employee handled money then proceeded to handle clean equipment and package foods. Discussed proper hand washing with manager. Employee washed hands. Corrective Action Taken

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. Employee cutting cooked pork with bare hands. Discussed bare hand contact with manager.

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 stand up white freezer. Discussed proper food storage with manager.

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

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by dishes. Manager removed dishes. Corrected On-Site

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 - Bowl or other container with no handle used to dispense food. Bowls used to dispense flour and sugar. Manager removed. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen.

Basic - Ceiling tile missing by front counter hand sink.

Basic - Employee with no hair restraint while engaging in food preparation. Two cooks no hair restraints. Both cooks put on hats. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0ppm. Manager fixed to 100ppm. Corrected On-Site