CHINA NO 1

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Nonfood-grade bags used in direct contact with food. -items in reach in freezer

Intermediate - No soap provided at handwash sink. -hand wash sink at front counter

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

Basic - Buildup of food debris/soil residue on equipment door handles.reach in cooler across from fryer -both cook line coolers

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -multiple ceiling tiles in dish washing area

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

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

Basic - Equipment in poor repair. -cook line cooler seals torn

Basic - Floor soiled/has accumulation of debris. -under and behind fryers -under mop sink

Basic - Food stored on floor. -oil jug on floor in kitchen

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -both cook line coolers

Basic - Reuse of single-service or single-use articles. -jug cut and used as scoop

Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken thawed in standing water

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet cloth on prep table

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

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout facility Repeat Violation Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. At exit of kitchen near triple sink and in corridor. Repeat Violation - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Grease on the ground and/or pad around grease receptacle. Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook lin. Wok, rice cooker, fryer. Small table located between make tables Exterior of large ingredients bins Large prep table shelves Shelves over cook line. Warning - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Staff closed Corrected On-Site - From follow-up inspection 2026-02-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment. Repeat Violation Warning - From follow-up inspection 2026-02-23: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetable egg rolls (48F - Cold Holding); chicken (48F). In cooler less than 4 hours in the cooler. Repeat Violation

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

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

Basic - Buildup of food debris/soil residue on equipment door handles. Door of make table on cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near triple sink. Near triple sink In dry storage area

Basic - Cove molding at floor/wall juncture broken/missing. At exit to kitchen Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water for employees on prep table next to pork being prepared. Staff discarded bottles. Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach in cooler.

Basic - Food stored on floor. Oil located under the grill Box of in use noodles in dry storage area. Manager picked up items off of the floor. Repeat Violation Corrected On-Site Repeat Violation

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 in large bin of flour.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Vegetables thawing on top of reach in freezer at room temperature.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter of make table

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice pot with buildup - From follow-up inspection 2024-08-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation Admin Complaint - From follow-up inspection 2024-08-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-08-15: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Manager went to buy soap Repeat Violation Admin Complaint - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. Missing has cardboard with leaks - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Throughout establishment - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. All cook staff. Added hats. Corrected On-Site Repeat Violation - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not rinsed between washing and sanitizing. Staff washing with no compartments setup. - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Dry storage area. - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment throughout establishment - From follow-up inspection 2024-08-15: 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.tongs inside chicken - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. In kitchen - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Repeat Violation - From follow-up inspection 2024-08-15: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler and freezers - From follow-up inspection 2024-08-15: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink

Intermediate - No soap provided at handwash sink. All sinks but dish. Staff went to store to get soap.

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. Pork and other items

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

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

Basic - Equipment or utensils not designed or constructed in a durable manner. Cut out jug used as scoop.

Basic - No handwashing sign provided at a hand sink used by food employees. Next to triple sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers

Basic - Reuse of single-service or single-use articles. Number ten can with paste made in restaurant. Staff placed in a pan. Corrected On-Site Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Fryer not in use in restroom.

Basic - Unnecessary items/unused equipment on the premises. Frye in restroom Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; raw chicken (47F - Cold Holding); ; less than 4 hours. Provided time control. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. general chicken (70F - Hot Holding); provided time control. Less than 4 hours. Corrective Action Taken

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. Signed at inspection. 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 - Buildup of food debris/soil residue on equipment door handles. Make table on cook line

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Repeat Violation

Basic - Equipment in poor repair. Gaskets on reach in cooler

Basic - Floor soiled/has accumulation of debris. Throughout kitchen

Basic - Food not stored at least 6 inches off of the floor. Pork ribs , staff picked up. Corrected On-Site

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 sugar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves , reach in and freezers

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

Basic - Reuse of single-use articles. Number 10 can used to store sauce. Manager placed in a metal bowl. Corrected On-Site

Basic - Single-service articles stored on a soiled surface. Cook line to go box on top of make table

Basic - Unnecessary items/unused equipment on the premises. Old fryer in restroom. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License are expired as of 04-01-23. Please renew as soon as possible.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above cut onions.Reach 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. Provided operator with form.

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Provided operator with form.

Intermediate - Spray bottle containing toxic substance not labeled. Ware wash area.

Basic - Cardboard used to line nonfood-contact shelves. Bottom of small prep table. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hallway.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table next to chicken wings.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in make table cooler.

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

Basic - Screening is not 16-mesh to the inch. Back door.

Basic - Single-service articles improperly stored. To go boxes on floor in hallway.

Basic - Unnecessary items/unused equipment on the premises. Old deep fryer in hallway. Repeat Violation

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

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. Chicken on sheet trays above beef reach in freezer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at front counter and sink in restroom. Corrected On-Site

Intermediate - No soap provided at handwash sink. Sink at front counter and sink in restroom. Operator had to purchase soap and paper towels fron next door. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used in flour.

Basic - Cardboard used to line nonfood-contact shelves. Table bottom and under microwave.

Basic - Cove molding at floor/wall juncture broken/missing. Ware wash area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk flour and sugar container.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser soiled front sink. Hood and filters. Small fan on make table.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Deep fryer in restroom and deep fryer in back hallway.

Basic - Wet mop not stored in a manner to allow the mop to dry.

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