DIM SUM & RAMEN
4653 UNIVERSITY DR
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Observed: Food stored on floor. 1) Bags of sugar and buckets of sauce on floor in storage area and by walk in cooler. 2) Buckets of sauce on floor in walk in cooler. **Warning** Priority: Basic - From follow-up inspection 2025-04-24: Observed at callback inspection same. Bag of rice and buckets of soy sauce on kitchen floor. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Observed: 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. **Warning** Priority: Intermediate - From follow-up inspection 2025-04-24: Observed at callback inspection same. No proof of any training. **Admin Complaint**
- 02C-02-5:Intermediate - - From initial inspection : Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, trays of house made rangoons not date marked from when made. **Warning** Priority: Intermediate - From follow-up inspection 2025-04-24: Observed at callback inspection same. Trayed rangoons missing date marking. **Admin Complaint**
Food safety inspection conducted on 4/24/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 2/17/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Inspection Details:
- 14-01-5:Basic - Observed: Bowl or other container with no handle used to dispense food. Plastic container used as scoop in rice cooker. Employee removed cup and replaced with proper ladle. **Corrected On-Site** **Warning** Priority: Basic
- 08B-38-4:Basic - Observed: Food stored on floor. 1) Bags of sugar and buckets of sauce on floor in storage area and by walk in cooler. 2) Buckets of sauce on floor in walk in cooler. **Warning** Priority: Basic
- 10-17-4:Basic - Observed: In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop unit and prep table. Employee moved knife. **Corrected On-Site** **Warning** Priority: Basic
- 53A-01-7:Intermediate - Observed: Manager or person in charge lacking proof of food manager certification. Person in charge - Hoang E Jiang **Warning** Priority: Intermediate
- 53B-01-5:Intermediate - Observed: 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. **Warning** Priority: Intermediate
- 14-86-1:High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. Folded menu lining container of raw shell eggs in kitchen fliptop cooler. Employee removed paper and placed eggs in clean container. **Corrected On-Site** **Warning** Priority: High Priority
- 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In lower fliptop unit in kitchen, container of raw shell eggs on shelf above open tofu. Employee inverted for proper separation. **Corrected On- Site** **Warning** Priority: High Priority
- 02C-02-5:Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, trays of house made rangoons not date marked from when made. **Warning** Priority: Intermediate
- 02D-01-5:Basic - Observed: Working containers of food removed from original container not identified by common name. Squeeze bottle of cooking wine not labeled at cook line. Employee labeled. **Corrective Action Taken** **Warning** Priority: Basic
Food safety inspection conducted on 2/17/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).