CHINA TASTE

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed fried noodles fried noodles, flour and rice stored in nonfood-grade plastic storage tubs. Repeat from last inspection 8-20-25. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork in reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior. Observed shrimp, chicken, vegetables and noodles in walk-in cooler all Employee stated the above items had been prepare onsite more than 24 hours prior.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on cook line shelf and prep table. Operator corrected above issues to meet inspection standards. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed rice bags stored on wire rack that is not 6" off of floor.

Basic - Food stored on floor. Observed oil jugs stored on floor. Repeat from last inspection 8-20-25. Repeat Violation

Basic - Working containers of spices removed from original container not identified by common name.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed non food grade containers used to store raw pork, beef and chicken in walk-in cooler. Observed large bag non food grade containers used to store rice and corn starch in dry storage area.

High Priority - Pesticide/insecticide labeled for household use only present in establishment on shelf at back of kitchen. Operator corrected above issues to meet inspection standards. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage raw ground pork in walk-in cooler over cooked meats and cut vegetables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tubs of chicken breast and pork in back of kitchen being cut and marinated cold holding at 54F. Operator stated meat was taken out of walk-in cooler 1 hour prior. Operator moved extra meat back to walk-in cooler and only had out items being worked on at that time. 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. See stop sale. Observed chemical spray fried chicken chunks at counter next to fryer being held on time with no time marked. Operator stated chicken was cooked 1 hour prior and properly marked time on chicken. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Repeat 3-26-25 Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by walk-in cooler blocked with dirty bowls and utensils. Operator corrected above issues to meet inspection standards. 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. Operator. Outdoor not produce time as a control sheet at time of inspection. Email operator and reviewed Time control sheet with operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared chicken, beef, shrimp, noodles and cut vegetables in walk-in cooler and reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior , and then proceeded to date items properly to meet standards of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed tubs plastic containers used as no ha scoops in rice, cornstarch and sugar. Operator corrected above issues to meet inspection standards. Repeat 3-26-25 Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed tubs of pork and chicken being prepared stored on floor. Observed large bag of sugar and buckets of sauce stored on floor in kitchen and walk-in cooler. Repeat 3-26-25 Repeat Violation

Basic - Stored food not covered. Observed tubs tubs of cut vegetables and cooked noodles in walk-in cooler uncovered and exposed to soiled and rust shelves above.

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

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat 3-26-25 Repeat Violation

Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Repeat 9-4-24 Repeat Violation Warning - From follow-up inspection 2025-03-26: Observed operator lack knowledge not reporting requirements. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food in rice and flour bins. Warning - From follow-up inspection 2025-03-26: Observe no handle plastic container used a scoop in rice bin. Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator correct issue to meet standards for inspection. Warning - From follow-up inspection 2025-03-26: Employee beverage on prep table. Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed jugs of oil in kitchen stored on floor. Repeat 9-4-24 Repeat Violation Warning - From follow-up inspection 2025-03-26: Observed jugs of oil on floor Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-03-26: Observed walk-in shelves with rust and pitting Time Extended

High Priority - Raw animal food stored over or with unwashed produce in walk-in-cooler.

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. Repeat 10-27-23. Email operator Big 6 food borne illnesses poster and management responsibilities. DBPR HR Form 5030-165 Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Repeat 10-27-23. Email operator Big 6 food borne illnesses poster and management responsibilities. DBPR HR Form 5030-165 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. Repeat 10-27-23. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed operator correct issue to meet standards for inspection. Repeat 10-27-23 Corrected On-Site Repeat Violation

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 10-27-23. Email operator Employee Health Agreement Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed marinated chicken, cooked meats, sauces, and eggrolls in walk-in-cooler prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in restroom.

Basic - Food stored on floor. Observed juggling of oil, buckets of sauce and containers of meat stored on floor in kitchen and walk-in-cooler. Repeat 10-27-23 Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of flour, sugar, and seasoning not properly labeled. Repeat 10-27-23. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed cigarettes and motor oil on shelf at back of kitchen over dried spices and rice. Observed operator remove all toxic substances for proper storage. 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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Repeat 7-5-23 Corrective Action Taken Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 7-5-23 Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl and utensils in hand wash sink at back of kitchen. Observed operator remove bowl and utensils. Repeat 7-5-23. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in back of kitchen. Observed operator replace paper towels. 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. Email operater Employee Health Agreement. Repeat 7-5-23 Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg-rolls, cooked noodles and sauces in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 7-5-23 Repeat Violation

Basic - Food stored on floor. Observed buckets of sauces stored on floor in Walk-in cooler. Repeat 7-5-23 Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Observed bins of sugar, rice, msg at back of kitchen and small working containers of them on cooks line at items not labeled.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed spray bottles of pesticide by back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and pork over beans sprout and prepared vegetables in Walk-in cooler. Observed raw chicken, beef and shrimp over sauces and dumplings in reach-in cooler at cooks line. Observed operator move all raw items for proper storage. Repeat 12-12-22 instructed operator on proper storage and email operator DBPR Form HR 5030-098 Repeat Violation Admin Complaint

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. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed blender by 3 compartment sink with heavy food debris buildup.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink by Walk-in cooler with utensils and bowl in it. Observed operator remove utensils and bowl. 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. Email operater Employee Health Agreement. Corrective Action Taken

Intermediate - No soap provided at handwash sink by Walk-in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and cooked pork and chicken in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee be can on shelf above cooks line. Observed employee remove beverage. Corrected On-Site

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

Basic - Food stored on floor. Observed buckets of sauce and cases of produce on floor in Walk-in cooler. Observed tubs of chicken on floor in prep area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, shrimp, beef, shell eggs over cut and sauces.Repeat 7-26-22 Repeat Violation

High Priority - Raw chicken over beef not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.

High Priority - Toxic substance/chemical improperly stored. Observed can of WD40 over food on shelf by back door. Observed operator remove WD40. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop in cooked pork in Walk-in cooler. Observed operator remove no handle scoop. Repeat 7-26-22 Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items over food on shelf by back door. Observed operator remove employee items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, beef and shrimp over sauces in reach-in cooler on cooks line. Observed raw chicken, beef over cut vegetables and sauces in Walk-in cooler.

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand sink in kitchen. Observed operator turn hot water on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used as scoop for diced onions and dice cooked pork in Walk-in cooler. Observed employee remove bowls. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Observed containers of sauces on floor in Walk-in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed employee remove knifes. Corrected On-Site

Basic - Walk-in cooler shelves have accumulation of soil residues. Repeat Violation

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee washed hands with no soap.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over broccoli on the make table.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 15 cracked raw shell eggs on flat on reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times next to the walk in cooler.

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

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - Dumpster rusted out on front of the dumpster and lid is open.

Basic - Employee eating in a food preparation or other restricted area. Operator placed open soda can on the bottom shelf. Corrected On-Site

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

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.

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

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

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over peeled onions in the walk in cooler. Operator placed raw beef under the peeled onions inside the walk in cooler. 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. Operator placed time time on the flat of eggs. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor in the walk in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets with mold like substance.

Basic - Screen in door torn/in poor repair - vermin present on the bottom corner of the rear door.