DIMSUM KING
9990 UNIVERSITY PLAZA DR
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Cloth for dumplings, bamboo utensil for cleaning woks not constructed to be easily cleaned or durable. Warning - From follow-up inspection 2025-02-06: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cloth used to cover dumplings heavily soiled, in standing water 86F next to dumplings station. Warning - From follow-up inspection 2025-02-06: **Time Extended**
- 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing 2 vacuum breakers. Warning - From follow-up inspection 2025-02-06: **Time Extended**
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. On cook line, in reach-in freezers, all housemade foods with no date tracking, filled with cooked and raw meats. Warning - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 2/5/2025
High Priority
6
Intermediate
5
Basic
10
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top sides of warewashing machine, under edges. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On vegetables storage table three no handle bowls as scoops. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On front line in kitchen, employee personal items, drinks and food over food prep and storage table. On front counter cell phone with glassware for drinks. Warning
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Cloth for dumplings, bamboo utensil for cleaning woks not constructed to be easily cleaned or durable. Warning
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler buckets sauces, boxes duck stored on floor. Observed employee prepping beef in back dishwashing area, container of beef on ground, boxes shrimp on ground. In back dry storage hallway, buckets and boxes containing non-potentially hazardous foods stored on ground. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer far right cook line. Warning
- 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. At entrance to cook line, salt and sugar scoops in white containers with handles in contact with foods. Repeat Violation Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cloth used to cover dumplings heavily soiled, in standing water 86F next to dumplings station. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In triple sink, raw shrimp thawing in standing water. Operator turned on running water. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle on cook line per operator filled with water not labeled. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler, cooked chicken feet in black trash bag, approximately 25#. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw shrimp and raw chicken over unwashed broccoli. Raw beef over unwashed bean sprouts. Raw pork dumplings over unwashed onions. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in far right side reach-in cooler, cooked beef (73F - Cold Holding); cooked chicken (54F - Cold Holding) for 30 minutes per operator. Operator states items are discarded after 4 hours. Printed time as a public health control form for operator. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line counter: cooked pork dumplings (99F - Hot Holding) for 3 hours per operator. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In dishwashing area, chlorine stored over shrimp and next to mushrooms. Operator separated foods from chemicals. Corrected on site. Under front counter, cleaning chemicals stored next to bucket of sauce, sugar packets. Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing 2 vacuum breakers. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bamboo scraper for woks and cloth for dumplings excessively soiled. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in front line handwash sink near counter. Spoon in handwash sink just outside of dishwashing area. Operator removed items from sinks. Corrected On-Site Repeat Violation Warning
- 53A-05-6: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/ observed 2 servers and 4 cooks preparing food, no certified food managerA present. Warning
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. On cook line, in reach-in freezers, all housemade foods with no date tracking, filled with cooked and raw meats. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled in dining room, one unlabeled next to tall reach-in freezer by cook line. Warning
Food safety inspection conducted on 2/5/2025 revealed 21 total violations (6 high priority, 5 intermediate, 10 basic).
Inspection on 9/5/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop near entrance to kitchen in standing water 99F. Operator discarded water. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Also on counter near walk-in cooler, preserved duck eggs (86F ambient - Cold Holding) stored overnight per operator. Operator states eggs were shipped and received at room temperature. Discussed proper receiving and storage with operator. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line across from wok station, cooked chicken (46F - Cold Holding) per operator for 1 hour 45 minutes. Operator states chicken is discarded at end of lunch. Emailed operator time as a public health control form and explained use. Also on counter near walk-in cooler, preserved duck eggs (86F ambient - Cold Holding) stored overnight per operator. Operator states eggs were shipped and received at room temperature. Discussed proper receiving and storage with operator. See stop sale.
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures. Operator states chicken feet in large reach-in cooler far end cook line have only been partially cooked, still partially raw. Emailed form to operator and discussed use.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tools in handwash sink in middle of kitchen. Operator cleared the sink. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled on front counter. Operator labeled the chemicals. Corrected On-Site
Food safety inspection conducted on 9/5/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 5/13/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on prep table/shelf above prep table next to the microwave and on shelf next to rear reach in refrigeration unit.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation multiple people in kitchen not wearing any hair protection.
- 14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface observed rust streak on the left side of the interior of the ice machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of walk in refrigerator and reach in cooler next to the steamer with build up of food debris.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine available.
- 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.observed cooked food prepared onsite over 24 hours per operator, not properly date marked.
Food safety inspection conducted on 5/13/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 7/28/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and drinks inside front counter cooler. Operator removed personal food. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and Bluetooth speaker on shelf above prep table in kitchenn
- 10-08-5:Basic - Ice scoop handle in contact with ice. At soda station at front counter. Operator removed ice scoop
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat Turnip Cake. Operator removed shrimp Repeat from 05-25-2023 . As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw duck over raw shrimp in walk in cooler.
- 11-26-1: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. Provided operator the Employee Health Reporting Agreements DBPR Form HR 5030-103. Observed employees signing during inspection.
Food safety inspection conducted on 7/28/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).