DirtyFLRestaurant Inspection Data

XINGRONG LLC

4801 S MILITARY TRL, GREENACRES 33463

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 6/9/2025

Inspection #: Visit ID: 10854786

  • 33-14-4:Basic - Dumpster overflowing garbage.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on flip top cooler employee beverage, discussed with operator who removed beverage. Corrected On-Site
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster., discussed with operator to clean and sanitize area.
  • 33-16-4:Basic - Open dumpster lid, discussed with operator to close lid.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee repeatedly touched face and without washing hands employee handled large bowl of fried chicken, discussed with operator employee washed hands. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer metal pan of raw chicken non commercially packaged stored above bags of raw Shrimp, discussed with operator who corrected storage. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen metal tray of pork egg rolls (121F - Cooling) at 1:35 since 1:05 to 113F at 1:55, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler. **Corrective Action Taken**

Inspection Date: 6/4/2025

Inspection #: Visit ID: 10851244

  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale. Warning - From follow-up inspection 2025-06-04: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk In cooler fried chicken (85F Cooling) at 3:15 per operator since 12:00. At this rate of cooling product never reached 70F within 2 hours see stop sale Admin Complaint Corrected On-Site
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale. Warning - From follow-up inspection 2025-06-04: High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk In cooler fried chicken (85F Cooling) at 3:15 per operator since 12:00. At this rate of cooling product never reached 70F within 2 hours see stop sale Admin Complaint
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on metal trays on speed rack cooked pork egg rolls (127F - Cooling)at 2:50 since 1:50 to 111F at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler to rapid chill. In walk in cooler plastic wrapped metal bowl of cooked shrimp (67F - Cooling)at 3:00 since 11:00 to 67F at 3:20 at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed plastic wrap to allow adequate air flow. **Corrective Action Taken** Warning - From follow-up inspection 2025-06-04: Cooked shrimp (58F - Cooling)at 3:15 since 12:30 to 56F at 3:35; cooked pasta (70F - Cooling)at 3:15 since 1:00 to 68F at 3:35, at this current rate of cooling products will not reach 41F within 6 hours. Discussed cooling with operator who re,over plastic wrap from containers to allow adequate air flow for cooling.Admin Complaint Admin Complaint **Corrective Action Taken**

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10841650

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Flip top cooler doors soiled with food debris and slime like substance, discussed with operator to clean and sanitize. Warning
  • 08B-38-4:Basic - Food stored on floor. In kitchen large pots of raw pork stored on floor, discussed with operator who removes pots from floor. Corrected On-Site Warning
  • 08B-25-4:Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. In kitchen cooked chicken wings stored inside reused raw chicken box, discussed with operator who removed product from container. Corrected On-Site 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. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale. Warning
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with hand and without washing hands employee handled raw pork, discussed with operator employee washed hands. Corrected On-Site Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and without washing hands employee handled container of fried chicken, discussed with operator employee washed hands. Corrected On-Site Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled trash can and without washing hands employee handled ladle to cook fried rice, discussed with operator employee washed hands. Corrected On-Site Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Establishment using paper towels to line trays of crab rangoons, discussed with operator who removed paper towels. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored directly on top of open bag of spring rolls, discussed with operator who corrected storage of products. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef and raw chicken stored directly above lettuce and cooked chicken, discussed with operator who corrected storage of products. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found In kitchen approximately 1 live small flying insect landing on clean and sanitized dishes, bowl of fried chicken, discussed with operator to eliminate flying insect, clean and sanitize dishes, see stop sale of chicken Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler large metal bowl of cooked chicken (74F - Cooling)at 3:00 per operator cooling since 11:00, at this rate of cooling product never reached 70F within 2 hours see stop sale. Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing hands in three compartment sink, discussed with operator who educated employees. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on metal trays on speed rack cooked pork egg rolls (127F - Cooling)at 2:50 since 1:50 to 111F at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler to rapid chill. In walk in cooler plastic wrapped metal bowl of cooked shrimp (67F - Cooling)at 3:00 since 11:00 to 67F at 3:20 at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed plastic wrap to allow adequate air flow. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at flip top cooler soiled with food debris and mold like substance, discussed with operator to clean and sanitize. 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/ Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand washing sink in back of store no soap provided discussed with operator provided soap. Corrected On-Site 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. In walk in cooler cooked pork not date marked, per operator product prepared last week and placed in freezer, discussed date marking with operator who date marked product. Corrected On-Site Warning