126 CHINESE RESTAURANT
8681 W HWY 192 STE 126
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/26/2024
High Priority
4
Intermediate
3
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used for scoops in bulk sugar container
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle for reach in cooler on cookline
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in glass reach in cooler at front counter 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 sweater on top of salt packets underneath front counter
- 08B-38-4:Basic - Food stored on floor. Bucket containing raw chicken stored on floor in front of grill
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above grill, range oven and fryer soiled Handle on rice cooker near handwashing sink in front counter area
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink by front counter slow draining
- 08B-12-5:Basic - Stored food not covered. Wontons stored by front counter by handwashing sink not covered Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in bucket of standing water on floor Operator placed under running water Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw frozen beef stored in freezer in grocery bag Operator replaced with food grade bag Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked pork and cooked chicken stored in cardboard boxes originally used to ship raw chicken Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of pooled eggs stored on top of cooked pork in reach in cooler on cookline Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Issued stop sale on cooked pork and cooked chicken stored in cardboard boxes originally used to ship raw chicken
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on cookline Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in prep area by three compartment sink blocked by bucket
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under three compartment sink containing yellow chemical unlabeled
Food safety inspection conducted on 12/26/2024 revealed 16 total violations (4 high priority, 3 intermediate, 9 basic).
Inspection on 7/17/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in walk-in cooler
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at back of kitchen
- 08B-12-5:Basic - Stored food not covered. Raw chicken wings in walk in cooler Cooked noodles on prep table
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Baking soda not labeled in clear container at dry storage rack
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. chicken in walk cooler covered with cardboard box flaps Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed broccoli stored in a cardboard box that raw protein was stored. Operator washed broccoli and placed in a bus tub Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line. Operator flipped to other side Corrected On-Site
Food safety inspection conducted on 7/17/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 4/24/2024
High Priority
3
Intermediate
3
Basic
10
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No handle scoop. Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Various foods in walk in cooler.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing ring that is not a plain band.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Drill on site, is used for mixing sauces and batters when asked. May not used for this purpose.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan blowing on chicken
- 08B-12-5:Basic - Stored food not covered. Various cut vegetables and cooked shrimp Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Board by cookline cooler. Operator covered with foil. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Tub of sugar marking not fully legible. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee failed to wash hands after talking on phone.
- 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 chicken over pork in upright freezer.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked shrimp in walk in cooler. Corrected On-Site
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Certified food manager unable to explain proper manual dishwashing procedures. Operator has licensing packet on hand for reference.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Handheld slicer and peeler last used 2 days ago. Gaskets on cookline.
- 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. Establishment closed yesterday. Multiple foods cooked more than 24 hours ago, egg rolls pork.
Food safety inspection conducted on 4/24/2024 revealed 16 total violations (3 high priority, 3 intermediate, 10 basic).
Inspection on 10/26/2023
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense sugar , Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf where sugar is stored in food preparation area. Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen food preparation table Pooled egg 68F/ 1 hour. Operator placed ice. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. 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. Corrected On-Site
- 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. provided to operator. Corrected On-Site
- 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.
Food safety inspection conducted on 10/26/2023 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).