APOLLO BEACH CHINA 1 INC
5066 N US HWY 41
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Chicken in cardboard box, employee removed at removed at time of inspection. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in reach in freezer. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over Rangoon in reach in cooler. Employee placed raw chicken to the bottom. Repeat Violation
Food safety inspection conducted on 3/24/2025 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 8/16/2024
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board. Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting above 3 compartment sink.
- 08B-38-4:Basic - Food stored on floor. Pork and on on floor, operator removed pork at time of inspection. **Corrective Action Taken** Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, hood filters.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted in dry storage, operator inverted at time of inspection. Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction near register. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counter throughout kitchen, operator placed in sanitizer bucket at time of inspection. Corrected On-Site
- 09-01-4: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 touching lettuce with bare hands.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bag in reach in freezer. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked pork in reach in freezer. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg rolls 73 F, chicken 69 F, pork 48 F- retemp 43 F, chicken 45 F- retemp 42F on counter and in reach in cooler. Operator placed in the cooler and on ice at time of inspection. **Corrective Action Taken** Repeat Violation
- 11-27-4: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. Sent to operator at time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, chicken, and other items not date marked in reach in cooler near fryers. Repeat Violation
Food safety inspection conducted on 8/16/2024 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 2/12/2024
High Priority
5
Intermediate
3
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. Operator replaced cutting board at time of inspection. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on prep table. Operator removed at time of inspection. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Sauce and oil on floor throughout kitchen. Repeat Violation
- 10-01-5: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 handle in rice in dry storage, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door handle soiled. Repeat Violation
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons not all facing the same direction.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Meat in grocery bags in reach in freezer next to walk in cooler.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2024.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach in freezer. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 57 F on counter, operator placed in reach in cooler. Rice 44 F in walk in cooler. **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 114 F on counter, operator began to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. Operator replaced cutting board at time of inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwash sink to fill up sanitizer bucket.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken in reach in cooler not date marked. Rice and chicken in walk in cooler not date marked. Repeat Violation
Food safety inspection conducted on 2/12/2024 revealed 15 total violations (5 high priority, 3 intermediate, 7 basic).
Inspection on 10/11/2023
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl the no handle in rice. Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, employee removed at time of inspection. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Soy sauce on floor, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 10-01-5: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 handle in rice in dry storage.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Next to wok.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables throughout kitchen. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler, operator removed at time of inspection. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 74 F, egg rolls 71 F on counter, operator placed in walk in cooler at time of inspection. **Corrective Action Taken** Repeat Violation
- 11-27-4: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. Sent to operator at time of inspection. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler not date marked. Repeat Violation
Food safety inspection conducted on 10/11/2023 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).