INDOCHINE
21 EAST ADAMS ST STE 200
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
5
Intermediate
4
Basic
14
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On flour Repeat Violation
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by prep cooler, discarded by employee Corrected On-Site Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Scooping rice Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Scooping rice, he got one Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in upright freezer
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for rice in storage Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Soy sauce bucket on floor, employee placed it on shelf Corrected On-Site Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pots for soups, and stove guard, shelf above prep table by triple sink Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. A couple of knives
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of upright freezer by cook line Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Rice in bulk container
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk Congo are with flour per employee
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw beef and then wonton to fry, explained to him and he washed hands Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pooled eggs on shelf above raw seafood, employee rearranged reach in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f wonton above fill line in prep cooler, explained to him a and he placed in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner above chopsticks, dining area, employee moved it Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink next to wok
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ledge of rice warmer,
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rinsed knighted in hand sink at cook line, and ice in hand sink at bar Repeat Violation
- 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. For one new employee Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for more than a month, he said he did it but couldn't find certificate
Food safety inspection conducted on 2/28/2025 revealed 23 total violations (5 high priority, 4 intermediate, 14 basic).
Inspection on 12/4/2024
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 12/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/2/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Approximately 12 dead roaches on floor throughout kitchen area, cleaned by employee, talked to Robert **Corrective Action Taken** Warning
Food safety inspection conducted on 12/2/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/22/2024
High Priority
5
Intermediate
6
Basic
15
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On flour, removed by operator Corrected On-Site Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in storage area
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by prep cooler, discard by operator Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with rice Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Working with rice, got hat Corrected On-Site Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for msg
- 08B-38-4:Basic - Food stored on floor. Bags of rice in storage room Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. In small prep room by cook line
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available. Could not find it, she called someone and he emailed to her Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above hand sink, cook line by fryer, fan at bar Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays in storage, operator inverted them Corrected On-Site
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage room Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet in hand sink at prep room by dish machine
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder, in bulk container, flour per operator
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed sprouts, explained to him and he washed hands and cooked sprouts to 160f Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked shrimp barehanded only got to 133f, explained to him and he heated it to 145f Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked duck, both in ziplock bags, in upright cooler Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f wonton above fill line, employee placed in in reach in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. +400ppm, test strip turned blue, in triple sink at bar, employee diluted it, 300 ppm, also in bucket, also diluted it to 300 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar and in bucket
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket in hand sink at cook line by wok side, removed by employee, also dumping ice in hand sink at bar Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line by wok side, employee placed a roll Corrected On-Site Repeat Violation
- 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. For two new employees and two without training Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees here for more than 2 months
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at cook line by wok, when turning handle no water comes out Corrected On-Site
Food safety inspection conducted on 8/22/2024 revealed 26 total violations (5 high priority, 6 intermediate, 15 basic).
Inspection on 2/29/2024
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 2/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/28/2024
High Priority
3
Intermediate
7
Basic
15
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On paper flakes Repeat Violation
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep unit at 50f, ice build up Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved by employee **Corrective Action Taken** Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Portioning sauces
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Portioning sauces and cook handling open foods Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in little prep cooler, Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil jugs in side prep area Repeat Violation
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hanging in dish machine area
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler on side prep area Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Ripped, unable to read, emailed one
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by hand sink, cook line, fan in dish washing area and at bar Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vent in bar cooler
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cooked edamame on table, 34f Repeat Violation
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Food storage area is brick not sealed Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw personal meat on shelf above sauces, employee rearranged Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes, cooked veggies, tofu duck, etc
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f balls of flour with calamari, not sifted with in 4 hrs, 48-53f cooked potatoes, cooked carrots and peas, can mushrooms, dumplings, noodles, tofu, wonton, raw and cooked duck, raw and cooked chicken, since last night, ice build up in prep cooler, employee discarded them **Corrective Action Taken** Repeat Violation Admin Complaint
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Matt has been a mgr for a year
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Lots of things in hand sink by wok, employee removed them Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rinsing towel in hand sink at cook line, explained and he stopped Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line by wok, employee placed a roll Corrected On-Site Repeat Violation
- 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. Mgr couldn't find them, all employees more than 2 months Warning
- 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. For all employees and one mgr without certification Repeat Violation
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For foods on time, emailed one
Food safety inspection conducted on 2/28/2024 revealed 25 total violations (3 high priority, 7 intermediate, 15 basic).
Inspection on 9/25/2023
High Priority
6
Intermediate
8
Basic
20
Total
34
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. For rices Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer drinks in walk in cooler Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag above straws, by dining area
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in prep unit by wok and in upright freezer Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Handle not working on cold side, hand sink by wok
- 08B-38-4:Basic - Food stored on floor. Noodles in big container, employee placed them on shelf Corrected On-Site Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Above hand sink at bar
- 10-08-5:Basic - Ice scoop handle in contact with ice. Mgr removed them Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven handle
- 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. On sugar, big container
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit, employee placed one, also in cooler at bar with half and half Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pot before bullion and fan in dishwashing area, also shelves in walk in cooler Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Edamame on water, employee moved them to cooler Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In food storage area, brick wall not sealed
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under prep table by prep cooler
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe in triple sink also faucet in triple sink, also hand sink at bar
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
- 41-07-4:High Priority - Container of medicine improperly stored. Vitamins on shelf above customer foods, storage shelf, employee rearranged Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. He cracked eggs then grabbed cooked veggies to put on wok, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
- 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. Touched face then grabbed ice with scoop to place on cooked chicken, explaining to him and he washed hands Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked broccoli, no time no procedure, employee wrote it on time chart **Corrective Action Taken** 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. 100f rice, no time no procedure, mgr wrote time on chart Corrected On-Site Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Quat tablets above to go lids, employee moved it Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rinsing lemon in hand sink by cook line, explained to him
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by wok, employee placed some Corrected On-Site
- 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. A couple of employees that have no training Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by wok, mgr placed some Corrected On-Site
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Crab Rangoon retaken out of freezer
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee Anthony in July 2023, and 2 employees here for more than 2 months
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On server shelf, sanitizer per employee
Food safety inspection conducted on 9/25/2023 revealed 34 total violations (6 high priority, 8 intermediate, 20 basic).