NEW MING TREE FL INC
3278 CRAWFORDVILLE HWY STE E
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/14/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager will call maintenance for repair. **Warning** - From follow-up inspection 2024-11-13: Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager maintenance will not be available to repair until next week. **Time Extended** - From follow-up inspection 2024-11-14: Dish machine quaternary 0ppm. Per employee will use three compartment sink for sanitizing until dish machine is repaired. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per employee at least two employees hired over 60 days. **Warning** - From follow-up inspection 2024-11-13: No proof of employee food handler training yet. This violation must be corrected by 01-11-25. **Time Extended** - From follow-up inspection 2024-11-14: No proof of employee food handler training yet. This violation must be corrected by 01-11-25. **Time Extended**
Food safety inspection conducted on 11/14/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 11/13/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed multiple food items held not cooled properly in the following locations: Cook Line Reach in Cooler: fried chicken 53F, sweet and sour chicken 55F. Walk in Cooler: cooked chicken 52F, 51F. Per manager food items cooked and cooling since yesterday. See stop sale. **Warning** - From follow-up inspection 2024-11-13: Observed sweet and sour chicken 57F and fried chicken 59F in kitchen reach in cooler at 2:30. Cooked and cooling since 12:00, down to sweet and sour chicken 56F and fried chicken 57F at 3:15. Observed reach in cooler ambient temperature 50F. Improper cooling rate. Manager moved food items to walk in cooler. Observed raw chicken wings 59F and raw beef 57F in walk in cooler at 2:30, ambient cooling since 1:30, down to raw chicken wings 46F and raw beef 47F at 3:15. Proper cooling rate. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager will call maintenance for repair. **Warning** - From follow-up inspection 2024-11-13: Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager maintenance will not be available to repair until next week. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Cook Line Reach in Cooler: egg rolls 50F, krab rangoons 52F, Walk in Cooler: raw chicken 54F, ambient shelled eggs 59F. Per manager held for over 24 hours. See stop sale. **Warning** - From follow-up inspection 2024-11-13: Observed krab rangoons 49F and krab mix 45F in reach in cooler at kitchen area. Per manager held since yesterday. See stop sale. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per employee at least two employees hired over 60 days. **Warning** - From follow-up inspection 2024-11-13: No proof of employee food handler training yet. This violation must be corrected by 01-11-25. **Time Extended**
Food safety inspection conducted on 11/13/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 11/12/2024
High Priority
5
Intermediate
3
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris at dish area.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed multiple food items held not cooled properly in the following locations: Cook Line Reach in Cooler: fried chicken 53F, sweet and sour chicken 55F. Walk in Cooler: cooked chicken 52F, 51F. Per manager food items cooked and cooling since yesterday. See stop sale. **Warning**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fried chicken 87F, 91F and sweet and sour chicken 86F on kitchen cooling rack at 3:30. Per manager cooked and cooling since 1:00. See stop sale.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager will call maintenance for repair. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg rolls, krab rangoons, raw chicken, shelled eggs, fried chicken, sweet and sour chicken.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Cook Line Reach in Cooler: egg rolls 50F, krab rangoons 52F, Walk in Cooler: raw chicken 54F, ambient shelled eggs 59F. Per manager held for over 24 hours. See stop sale. **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lo mein 65F on kitchen counter at 3:30, cooling since 12:00. Employee stored in walk in cooler during inspection, down to 55F at 5:00. Provided operator with approved rapid cooling methods via email.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold-like substance in soda machine nozzles at storage/front counter area.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per employee at least two employees hired over 60 days. **Warning**
Food safety inspection conducted on 11/12/2024 revealed 9 total violations (5 high priority, 3 intermediate, 1 basic).