POINCIANA CHINESE KITCHEN
874 CYPRESS PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid for cooked rice in walk in cooler cracked **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoon in standing water temping at 77F on steam well table **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
- 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils on shelf by steam well **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area and shelving next to it had dust build up **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining pan with cut onions at reach in cooler Paper towel in container with bell peppers in walk in cooler **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : 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. Raw chicken over wontons and raw shrimp in walk in freezer **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice stored in bin out for less than 4 hours temped at 77F Operator moved into cooler for temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area by dish machine and on make table **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
- 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Had quaternary test strips instead of chlorine for dish machine **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
- 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. **Warning** - From follow-up inspection 2025-02-28: No employee training done or scheduled on callback inspection visit **Admin Complaint**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy made on premises two days ago held in reach in cooler under make table not date marked **Warning** - From follow-up inspection 2025-02-28: **Time Extended**
Food safety inspection conducted on 2/28/2025 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 12/26/2024
High Priority
4
Intermediate
5
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid for cooked rice in walk in cooler cracked **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoon in standing water temping at 77F on steam well table **Warning**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils on shelf by steam well **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area and shelving next to it had dust build up **Warning**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining pan with cut onions at reach in cooler Paper towel in container with bell peppers in walk in cooler **Warning**
- 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. Raw chicken over wontons and raw shrimp in walk in freezer **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice stored in bin out for less than 4 hours temped at 77F Operator moved into cooler for temperature recovery **Corrective Action Taken** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken broth held in steam well for less than 4 hours temped at 119 Operator reheated **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area by dish machine and on make table **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at kitchen entrance blocked with cart Operator moved cart **Corrected On-Site** **Warning**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Had quaternary test strips instead of chlorine for dish machine **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. **Warning**
- 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. Gravy made on premises two days ago held in reach in cooler under make table not date marked **Warning**
Food safety inspection conducted on 12/26/2024 revealed 13 total violations (4 high priority, 5 intermediate, 4 basic).