NEW CHINA

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 over wontons in stand up reach in freezer in front of walk in cooler. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of stand up reach in freezer in front of walk in cooler soiled with rust and black mold like substance around door. Cutting boards on cook line.

Basic - Bowl or other container with no handle used to dispense food. Employee removed cup in bulk container of salt in ware wash area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on during inspection. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Hot water handle broken not missing at hand sink behind counter.

Basic - Food stored on floor. Employee removed boxes of oil from floor in kitchen. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed towel underneath cutting board on prep table in prep area. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No sign in restroom. Email sign to operator. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.

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 on top of raw pork in white chest freezer across from walk in cooler. Operator removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent I've three compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle above prep table. Operator removed. Corrected On-Site

Basic - Equipment in poor repair. Reach in cooler gaskets across from cook line. White upright freezer interior broken showing insulation.

Basic - Food stored on floor. Buckets of sauces on floor in back dry storage area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in white chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright white reach in freezer gaskets. Reach in cooler across from cook line. Hood Filters. Fan guards in walk in cooler. Exterior of chest freezer and reach in coolers and freezer. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright white reach in freezer Reach in cooler across from cook line. Walk in cooler shelves soiled. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by upright white freezer and white chest freezer.

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-04-10: Time Extended - From follow-up inspection 2025-06-10: Complied

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Under cook line, and under/behind all coolers -Trash debris around water heater and mop sink - From follow-up inspection 2025-04-10: Time Extended - From follow-up inspection 2025-06-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets of first cooler -sides of smoker and wok station - From follow-up inspection 2025-04-10: Time Extended - From follow-up inspection 2025-06-10: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hot water faucet at front hand sink won't turn on - From follow-up inspection 2025-04-10: Time Extended - From follow-up inspection 2025-06-10: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves in first cooler under prep table Bottom interior of first cooler under prep table - From follow-up inspection 2025-04-10: Time Extended - From follow-up inspection 2025-06-10: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Tender cash and started cooking chicken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in drywall storage area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet, cook

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. And reach in cooler on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Medicine in sink next to triple sink. 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. Provided form and employees signed. Corrected On-Site Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Old jug cut out and used to scoop rice

Basic - Ice buildup in reach-in freezer.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. general chicken (81F - Hot Holding) on counter next to chicken wings. Less than 4 hours. Manager added to time control. Corrective Action Taken - From follow-up inspection 2023-09-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Medium white cutting board over triple sink. management discarded. Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Bathroom door left open other than during cleaning or maintenance. Door was closed. Corrected On-Site - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Shelves in walk-in cooler Repeat Violation - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Under prep tables throughout kitchen management removed Corrected On-Site Repeat Violation - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line table . Manager removed. Corrected On-Site - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Under prep table in kitchen - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Trash piled up on pavement next to back door entrance outside. - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Over refrigerator. Repeat Violation - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line - From follow-up inspection 2023-09-07: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over cooked egg rolls. Manager removed mushrooms. Corrected On-Site - From follow-up inspection 2023-09-07: Time Extended

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-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board.

Intermediate - Handwash sink not accessible for employee use at all times. Plastic bag in sink in ware wash area. Corrected On-Site

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

Basic - Cardboard used to line food-contact shelves. Inside walk in cooler. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Bottom of tables. Repeat Violation

Basic - Equipment in poor repair. Gasket torn on chest freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in stand freezer and chest freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Stand up reach in freezer.

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

Basic - Reuse of single-service or single-use articles. Dumplings in can.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw bacon above cut vegetables in walk in cooler Repeat Violation

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. On chicken wings for 1hour. Operator marked with appropriate time Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice 125F less than 2 hours. Operator stirred rice and turned up heat. Temperature of yellow rice rose to 155 within 30 minutes Corrective Action Taken 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. Corrected On-Site

Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine test strips

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. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle at hand wash sink at front counter would not turn on Repeat Violation

Basic - Cardboard used to line food-contact shelves. All shelves in walk in cooler have cardboard lining Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Prep table Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to uncovered broccoli Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on top of single service cups

Basic - Faucet/handle missing at plumbing fixture. Hot water faucet at front hand sink would not turn on

Basic - Food stored on floor. Boxed oil stored on floor by dry storage area

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In chest freezer in back of kitchen In stand up freezer in back of kitchen 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. In cornstarch container and flour container Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Large to go containers

Basic - Stored food not covered. Multiple items not covered in stand up freezer in kitchen

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. 1 hour per operator. Placed appropriate time mark. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front counter hot water will not turn on temperature 78F. Repeat Violation

Basic - Cardboard used to line food-contact shelves.

Basic - Cardboard used to line nonfood-contact shelves. Used under all tables in kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of sprite on make table. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bread in container with cooked rice. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in stand up freezer.

Basic - Stored food not covered. Meat in freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked chicken wings in walk in cooler. Corrected On-Site Repeat Violation

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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at front of kitchen hot water faucet will not turn on. Water temperature 78F.

Basic - Faucet/handle missing at plumbing fixture. Hot water faucet will not turn on. Sink in front of kitchen.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of coke in make table cooler and open energy drink in walk in cooler. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. One set of bulk containers not labeled.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while cutting vegetables and did not wash hands. Manager spoke to employee. Corrective Action Taken

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

Intermediate - 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.

Basic - Bowl or other container with no handle used to dispense food. Bulk rice container. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Shelves in walk in cooler. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs on clean storage rack.

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50ppm. Corrected On-Site