CHINA SKY

High Priority - - From initial inspection : 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. At flip top cooler: raw chicken in top portion of make table stored over sauce in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp in top portion of make table stored over cooked chicken in bottom portion of make table - no complete physical barrier between top and bottom. Raw steak in top portion of make table stored over cooked pork in bottom portion of make table - no complete physical barrier between top and bottom. Repeat Violation Admin Complaint - From follow-up inspection 2026-02-11: At flip top cooler: raw chicken in top portion of make table stored over sauce in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp in top portion of make table stored over cooked chicken in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to correct. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy cooler: cooked pork (46F - Cold Holding) As per operator, taken out of cooler 2 mins prior . Not prepped or portioned today. Operator placed to quick chill. Corrective Action Taken Warning - From follow-up inspection 2026-02-11: At flip top cooler: cooked noodles(47F - Cold Holding) As per operator, taken out of walk in cooler and stored 3.75 mins . Not prepped or portioned today. Operator placed to quick chill in freezer. Admin Complaint Corrective Action Taken

High Priority - Employee touched soiled clothes, then washed hands with only water on prep sink and then engaged in food preparation without washing hands properly. Employee washed hands at hand washing sink with soap . Corrected On-Site

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. Flip top cooler, Raw chicken, raw beef, raw shell stored above tofu. Advised operator to stored properly Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Walk in freezer Raw fish, raw beef over cooked beef and cooked pork. Advised operator to stored properly .

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. Multiple items on kitchen area like cooked chicken, cooked chicken wings, fried rice, cut cabbage not timed marked. Per operator all items stored for approximately 2 hours. Operator timed marked items for the remaining time of 2 hours. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottles of alcohol and boxes of cigarettes stored above cans of sauces on dry storage shelves. Operator removed Corrected On-Site

High Priority - Walk in freezer and prep area Non-food grade paper like cardboard used as liner for food container with cooked chicken and cook. Operator removed Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Back area of kitchen by back door. Cooling rack cart Cooked chicken at 2:22pm(89F cooling) since 15 minutes at 2:50 pm same temperature At this current cooling rate product will not cool to 70F within 2 hours. Operator moved to walk in freezer Corrective Action Taken

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

Basic - Food stored on floor.throughout the kitchen like soy sauce, rice inside walk in cooler containers with raw chicken. Operator stored properly Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.by prep area

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef wiped under nose with bare hand then touched clean rag, handle of pot at wok; no hand wash. Chef washed hands. Corrected On-Site

High Priority - Employee washed hands with no soap. Observed chef wipe hand under nose, wash hands at triple sink with no soap then handled clean pan of sauce; no hand wash with soap at hand wash sink. Chef washed hands with soap at hand wash sink. Corrected On-Site

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. At make table: Raw shrimp stored in top portion of make table over cooked chicken and sauce in bottom portion of make table. Advised operator to store properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line on shelf: raw shelled eggs (56F - Cold Holding) As per operator, stored on table for 1 hour. Not prepped or portioned today. Operator placed on Time as a public health control. Corrected On-Site Repeat Violation Admin Complaint

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. No time mark on bean sprouts stored on prep table. Operator time marked. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Various food items cooked more than 24 hours, as per operator, within the week, not date marked. Advised operator to date mark. Repeat Violation Admin Complaint

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed, employee handle raw chicken then handled clean utensil to prepared food; no hand wash. Advised operator that employee should wash hands.

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. Observed employee touch wiping rag he touched after handling raw chicken, touch said wiping rag then prepared food handling clean utensils. No hand wash. Advised operator that employee should wash hands.

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator touched cooked noodles cooling on a cooling rack with bare hand to feel temperature. Advised operator to use a thermometer.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pot with water, no sanitization was done, then stored pot with other clean pots. Educated operator on proper cleaning and sanitizing. Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Card board box used to line pan storing cooked chicken wings. Operator removed cardboard. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer: raw scallop stored over egg rolls with cooked pork; neither products commercially packaged. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top reach in cooler unit: raw shelled eggs stored over sauce. Raw shrimp and raw chicken stored over cooked pork and cooked chicken. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf at cookline: raw shelled eggs (78F - Cold Holding) As per operator, stored since 11:30am. Not prepped or portioned today. Operator moved to quick chill. Corrected On-Site

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. No time mark on rice stored near steam table across from cook line. As per operator, taken from cooler at 12pm. Operator time marked. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf above reach in cooler: cooked broccoli (126F - Hot Holding) As per operator, stored since 12pm. Advised operator to reheat to 165F.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table near dry storage: cut cabbage (70F at 12:20pm; 67F at 12:55pm- Cooling) As per operator, cooling since 10:30am. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill. Corrective Action Taken

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. Sauces with chicken broth made Monday, as per operator, not date marked. Advised operator to date mark.

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Advised operator to label.

Basic - Food stored on floor. Soy sauce stored on floor. Containers of raw chicken stored on floor in walk in cooler. Box of noodles stored on floor at walk in freezer. Operator stored properly. Corrected On-Site Repeat Violation

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. Employee observed washing dishes and began handling cooking equipment. Hands not washed before engaging in food preparation. Educated on site.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee observed washing white container. No sanitizing procedure before letting dry. Educated on site. Triple sink set up with chlorine 100 ppm. Container sanitized.

Intermediate - Handwash sink used for purposes other than handwashing. Personal belongings in hand sink Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator

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.

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

Basic - Reuse of single-service or single-use articles. Makeshift scoop out of used plastic container

Basic - Stored food not covered. Fried noodles on dry storage shelf

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

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

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee coming out of the bathroom, then proceeded to grab clean utensils with out washing hands. Employee washed hands Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed fried wonton strips stored on direct contact with cardboard box. Operator removed and stored on food graded container Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk in freezer;/raw shrimp over egg rolls operator stored properly . Corrected On-Site

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Inside walk in freezer. Raw chicken stored over raw beef, non commercially packaged Operator stored properly Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cook line raw shelled eggs (71F - Cold Holding). Per operator product store for approximately 1 hour. Per operator product not prepared or portioned today Operator decided to use time control and timed marked product. Emailed form to operator Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line chopped garlic/oil ; (67F - Cold Holding) Per operator product not prepared or portioned today. Per operator product stored for approximately 1 hour. Operator decide to use time control and marked products. Emailed form to operator Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Alcohol and easy off over can goods on dry storage Operator removed Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator Corrective Action Taken

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. Emailed procedures to operator Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice ; at 2:30pm (101F - Cooling) per operator cooling since 30 minutes, at 3:04pm(101F-cooling). At this current cooling rate product will not cool to 70°F within 2 hours. Operator moved to walk in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. By cleaning tools stored inside Operator removed Corrected On-Site

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food.( raw beef ) inside walk-in freezer Operator removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw beef stored above sauces inside tall reach in cooler Observed a container with raw chicken stored above sauces inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside Flip top cooler #1; cooked pork (45F - Cold Holding); cooked shrimp (45F - Cold Holding); raw eggs shell (45F - Cold Holding). Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today Operator moved products to walk-in cooler Corrective Action Taken

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. Observed a container with cooked chicken, cut cabbage, cooked rice and beans sprouts on kitchen area with no time mark. Per operator products stored for approximately 15 minutes. Operator time marked for the remaining time of 2 hours and 45 minutes. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Several items like plastic bags, cigarettes stored inside sink by prep area. Operator removed Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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/

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

Intermediate - No soap provided at handwash sink. By prep area Operator provided Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Observed a container with raw shrimp stored on the floor. Operator stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp on standing water. Operator moved to under running water Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with raw beef inside walk-in freezer. Operator removed Corrected On-Site

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. Observed on cook line the following items, fried chicken wings, fried chicken, cut cabbage and fried rice with no time mark. Per operator products stored for approximately one hour. Operator time marked product for the remaining time of 3 hours. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with ; pork dumplings (101 - Hot Holding)stored on steam table. Per operator product stored for approximately one hour. Operator transferred to hot Water for reheating. 170°F reheating Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on front counter Operator provided 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 - Current Hotel and Restaurant license not displayed.

High Priority - Operating with an expired Division of Hotels and Restaurants license. On Dec 1 2021

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above a container with cooked noodles. A container with raw ground pork stored above a container with sauce. A container with raw chicken stored above a container with cooked chicken All items observed inside walk-in cooler. Operator stored properly all products Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail of flip top cooler on cook line the following items ; cooked pork (47 - Cold Holding); cooked chicken (47 - Cold Holding);. Per operator products stored for longer than 4 hours,stored since yesterday. Products not prepared or portioned today. Operator discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail of flip top cooler on cook line the following items ; cooked pork (47 - Cold Holding); cooked chicken (47 - Cold Holding);. Per operator products stored for longer than 4 hours,stored since yesterday. Products not prepared or portioned today. Operator discarded. See Stop Sale.

Basic - Food stored on floor. Observed inside walk-in cooler several containers with raw chicken stored on the floor under shelf's. Operator stored properly Corrected On-Site