ASIAN WOK AND GRILL

Name: ASIAN WOK AND GRILL
Address: 3314 SW 35 BLVD, GAINESVILLE, FL, 32608, US
Rating: 2.1

Southwest 35 Boulevard

Gainesville, Florida, 32608

Alachua County County

★★☆☆☆ (2.1/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8874969

08B-38-4:Basic - Food stored on floor. Observed: cases of raw chicken stored on the floor of the walk-in cooler.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed: frozen shrimp(28°) in standing water.
08B-63-4:Basic - Unpackaged food/bulk food in an unprotected holding unit in a customer/nonsecure area. Observed: bags of rice stored in the dining area, in plain view on the way to the restroom. Repeat Violation
12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook staff scratch head, rub hands on apron and continue to work on the line touching handles, opening reach-in freezer and returning to the cook line no hand wash.
09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed: prep staff cutting raw chicken, no gloves. Gloves were added. Corrected On-Site
14-14-4:Intermediate - Nonfood-grade basting brush used in food. Observed: a paint style brush with a metal band used to baste sauce on chicken.

Inspection #: Visit ID: 10711382

Inspection #: Visit ID: 8792207

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: styrofoam cup on the back prep table.
08B-37-4:Basic - Food stored in a prohibited area. Observed: bags of rice and other dry goods stored on shelves in the dining room.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed: the area over the soda nozzles s soiled.
50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 6-1-2024. The manager is trying to set up an On Line account, and is trying to pay over the phone. **Corrective Action Taken** Admin Complaint
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed: 2 fish at the 3 compartment sink, no label or packaging. Owner relates it is for employees only. This was not marked for employees. Fish is not on the menu. Repeat Violation

Inspection #: Visit ID: 8506090

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed: a cell phone stored over the cook line make table. The phone was moved to the bottom self. Corrected On-Site
21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet cloths under cutting boards.
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed: bone in meat in the kitchen, standing water.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed: 2 cloths on the cook line cutting board, wet.
22-39-4:High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed: the front line sanitizer bucket at 0 ppm for chlorine. Chlorine was added to 100 ppm. Corrected On-Site
01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed: a whole fish in a pan at the 3 compartment sink. This was later identified as employee food. A label was added.

Inspection #: Visit ID: 8504144

22-39-4:High Priority - Chlorine sanitizer in spray bottle/bucket not at proper minimum strength. Observed: the front line sanitizer at 20 ppm. Chlorine was added to 100 ppm. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: in a bus pan in the kitchen, cooked chicken 89-91F. This was placed in the walk-in cooler uncovered. **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: chicken on the front line, 129F in the steam table. This was discarded.