TIM WAH DIMSUM RESTAURANT
8358 POINT MEADOWS DR #11
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Interior of dishmachine with debris buildup.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors with heavy debris buildup at cook line. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor with ice buildup.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with debris buildup. Side of fryers, cooktop with grease buildup. Hood filters with grease buildup. Soda plates at server area with white buildup. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in sink. Person in charge turned on cold water. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several bulk dry items white powdery unlabeled. Person in charge labeled appropriately. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In stand up reach in cooler raw shrimp stored over whole eggplant. Person in charge rearranged. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in front hand wash sink. Person in charge removed. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips provided not usable due to wet.
- 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. Thawed chicken in reach in cooler made in house and frozen then thawed with no date tracking.
Food safety inspection conducted on 3/27/2025 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 11/6/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors at cookline heavily soiled with grease and debris buildup. Wall with grease buildup next to hood in kitchen. Standing water on floor at mop sink area, no active leaks observed.
- 08B-38-4:Basic - Food stored on floor. Observed cases of oil stored on floor in kitchen and cases of food on floor in walk in freezer. Also, items stored in walk in freezer uncovered. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on bracket for shelf.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with debris buildup. Nozzles of soda dispsner with debris buildup.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of wok station, back plate and side of cookline, side of fryers, shelf between wok and fryers with heavy grease and food debris buildup. Air curtain at back door with grease buildup. Dish rack in use with debris buildup. Shelving where clean dishware is stored with debris buildup. Steam area of cookline with debris buildup.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in kitchen. Person in charge moved to cold holding unit. **Corrective Action Taken** Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several bulk food items in kitchen at bakery station unlabeled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In lowboy in back prep area of kitchen, observed raw quail eggs over cooked pork and chicken. Also, stand up reach in cooler in back kitchen, jalepenos stuffed with raw shrimp, eggplant stuffed with raw shrimp stored over ready to eat items. Person in charge began rearranging. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee emptying tea pot in hand wash sink at front line. Observed ice in hand wash sink in back kitchen.
Food safety inspection conducted on 11/6/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 6/13/2024
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 6/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/4/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup observed in ceiling vents, at wall by prep area. Also, floor under hand wash sink at front counter area and at fryers with debris buildup.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in back kitchen., at front counter. Food items removed. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored along side food to be served to customers and clean dishware. Person in charge began segregating. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Bus tub of pork stored on floor in kitchen. Cases of food in walk in freezer stored on floor. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp cases thawing at room temperature. Also beef thawing at room temperature. Person in charge moved to cooler. **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge states has call in the service dishmachine. In use during inspection with no triple sink set up. Person in charge will utilize triple sink with bleach until repaired. Repeat Violation Admin Complaint
- 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. Observed employee touch face, use toothpick, then handle clean utensils. Also, observed employee utilizing triple sink to wash hands.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed bag of raw beef stored in same container as bag of cooked chicken. Person in charge separated. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs in lowboy cooler at 50F ambient. Person in charge states has been in and out of unit today. Moved to other unit holding temperature. Also, pork on cart at 59F. Person in charge states had out to cut, not observed during inspection. Person in charge moved to cooler. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front counter blocked by door. Person in charge unblocked. Corrected On-Site Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge only able to provide thermometer that starts at 100F.
- 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. Rice noodles held on time, not indicated on time paperwork. Person in charge added to paperwork during inspection. Corrected On-Site
Food safety inspection conducted on 6/4/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).
Inspection on 4/11/2024
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 4/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : 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. No proof of employee training for any employee due to all expired. Warning - From follow-up inspection 2024-02-15: Operator needs more time to obtain. **Time Extended** - From follow-up inspection 2024-04-10: Person in charge not on site, called during inspection. States has completed some employees training, certificates not on site. Will bring to location tomorrow. **Time Extended**
Food safety inspection conducted on 4/10/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/15/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53B-01-5:Intermediate - - From initial inspection : 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. No proof of employee training for any employee due to all expired. Warning - From follow-up inspection 2024-02-15: Operator needs more time to obtain. **Time Extended**
Food safety inspection conducted on 2/15/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed tub of shrimp on floor in kitchen. Also, observed cases of food stored on floor in freezer. Person in charge raised shrimp. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on cooktop.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at mop sink area soiled.
- 41-07-4:High Priority - Container of medicine improperly stored. Observed containers of medicine stored on shelf with food items above prep table. Person in charge removed. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm, even after priming. No sanitizer coming out when primed. Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front counter area blocked by door, pan in sink. Person in charge removed and unblocked. Hand wash sink in back kitchen not functioning. **Corrective Action Taken** Repeat Violation Warning
- 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. No proof of employee training for any employee due to all expired. 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. Some employees not able to provide proof of knowledge of reporting responsibilities. Employees read and signed during inspection. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handle at front hand wash sink does not function, water at 70F during inspection. Repeat Violation
Food safety inspection conducted on 2/1/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 9/15/2023
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple pots and pans on clean storage shelf in prep area not inverted.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal belongings stored on clean pots/ pans storage shelf.
- 08B-38-4:Basic - Food stored on floor. Buckets with sauce stored on floor in prep area by reach in freezer.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in large ice machine and also in ice bin at soda dispensing machine. Operator stored ice scoop properly. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging from oven handle across from dishwashing machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket o. Walk in freezer soiled. Repeat Violation
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Observed bucket low on sanitizer solution. Operator rearranged tube and ran a couple of cycles. Retested at 100ppm. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda nozzles at soda dispensing machine soiled. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to kitchen entry door blocked by large strainer in sink and also by propped open kitchen entry door. 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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Distributed a form during this inspection and operator had the 6 employees working sign and date form. **Corrective Action Taken**
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink next to triple sink. Unable to turn faucet on.
Food safety inspection conducted on 9/15/2023 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).