DirtyFLRestaurant Inspection Data

HAPPY WOK CHINESE RESTAURANT

HAPPY WOK CHINESE RESTAURANT has 10 health inspections on file for its LAUDERHILL location, with an overall rating of 1.6/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

1615 N SR 7

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 10 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13609760

Met Inspection Standards

2 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed missing tiles in the back area of kitchen. Warning - From follow-up inspection 2026-01-09: Observed same. **Time Extended** - From follow-up inspection 2026-01-15: Observed same. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Lower flip top at cook line interior is soiled with food debris. 2. Hood filters soiled with grease. Warning - From follow-up inspection 2026-01-09: Observed same. **Time Extended** - From follow-up inspection 2026-01-15: 1. Observed lower flip top cleaned and free of food debris.*(Complied)* 2. Observed hood filters soiled with grease. **Time Extended**

1/9/2026· 2mo ago

Visit ID: 13608833

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 14-05-4:Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Observed opposite cook line , card board lining shelf with food condiments soiled with food debris/ grease. Warning - From follow-up inspection 2026-01-09: Observed same. **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed missing tiles in the back area of kitchen. Warning - From follow-up inspection 2026-01-09: Observed same. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Lower flip top at cook line interior is soiled with food debris. 2. Hood filters soiled with grease. Warning - From follow-up inspection 2026-01-09: Observed same. **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout establishment soiled with grease and food debris. Repeat Violation Warning - From follow-up inspection 2026-01-09: Observed same **Time Extended**
  • 28-26-5:High Priority - - From initial inspection : High Priority - Sewage/wastewater backing up through floor drains. Observed when handwashing sink at entrance to kitchen is turned on for approximately more than 20 seconds, clear water is backing up from the drain under the triple sink in kitchen . All other faucets were turned on and no back up is occurring . This only happens when the hand wash sink at entrance to kitchen is turned on . This area can be blocked off. There is another hand wash sink in kitchen that can be utilized. Operator blocked off area during the inspection until repaired. Admin Complaint - From follow-up inspection 2026-01-09: No back up observed when faucets are turned on . Observed Hand washing sink blocked off until repaired. **Time Extended** **Corrective Action Taken**
  • 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. Expired on 10-15-2024 yong ferry Chen Warning - From follow-up inspection 2026-01-09: Expired on 10-15-2024 yong ferry Chen **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-01-09: **Time Extended**

1/8/2026· 2mo ago

Visit ID: 13500301

Follow-up Inspection Required

2 high, 8 int, 7 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed opposite cook line , card board lining shelf with food condiments soiled with food debris/ grease. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed missing tiles in the back area of kitchen. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed container of crispy noodles stored on floor. Operator elevated during the inspection. Corrected On-Site Repeat Violation Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster . Operator posted poster during inspection. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Lower flip top at cook line interior is soiled with food debris. 2. Hood filters soiled with grease. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed in walk in cooler , cooked shrimp , cut cabbage , cut carrots , cut broccoli stored uncovered . Operator covered during the inspection. Corrected On-Site Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout establishment soiled with grease and food debris. Repeat Violation Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee using his phone then washed his hands without using soap . Advised operator to properly wash hands with soap. Operator properly washed his hands using soap. Corrected On-Site Warning
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Observed when handwashing sink at entrance to kitchen is turned on for approximately more than 20 seconds, clear water is backing up from the drain under the triple sink in kitchen . All other faucets were turned on and no back up is occurring . This only happens when the hand wash sink at entrance to kitchen is turned on . This area can be blocked off. There is another hand wash sink in kitchen that can be utilized. Operator blocked off area during the inspection until repaired. Admin Complaint
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with poster . Operator posted poster during inspection. Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed his hands in triple sink. Advised operator that hand washing is only done at the hand washing sink. Warning
  • 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. Provided operator with poster . Operator posted poster during inspection. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to triple sink as evidenced by bucket and food debris in sink . Operator removed bucket and cleaned sink during inspection. Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Aizhu liu - manager 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. Expired on 10-15-2024 yong ferry Chen Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser next to triple sink unable to dispense. Warning
  • 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. Warning

8/21/2025· 6mo ago

Visit ID: 10905301

Follow-up Inspection Required

9 high, 1 int, 6 basic

  • 12B-01-4:Basic - Employee eating while preparing food. At cook line, employee observed eating while preparing food.
  • 08B-38-4:Basic - Food stored on floor. At kitchen, buckets of sauces stored on floor. Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink at front of kitchen in disrepair.
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. At kitchen, knife block in use.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with grease and food debris throughout kitchen. Repeat Violation
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  • 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. At cook line, Employee cracked raw shell eggs then proceeded to touch single service items without washing hands and changing gloves. Advised operator of proper hand washing.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating food while preparing food, then proceeded to touch single service item without washing hands. Advised operator of proper hand washing.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food prep tables not sanitized properly after coming in contact with TCS foods. Advised operator of proper procedure for sanitizing food contact surfaces.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. At kitchen deep chest freezer, chicken stored in direct contact with Thank you bags.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen cookline low boy, raw shell eggs stored over cut onions. At walk in cooler, Shell eggs stored over cut washed vegetables Advised operator of proper storage. Operator corrected. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked chicken (50F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cooked chicken (50F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight exceeding 6 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen, fried rice (66F - Hot Holding), operator stated item held out of temperature approximately 1 hour. Advised operator to reheat product to 165F. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of burn gel stored over prep table. Operator removed. Corrected On-Site
  • 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. At walk in cooler, cooked chicken, cooked pork, cooked egg rolls per operator prepared the previous day and held over 24 hours without proper date marking. Advised operator of proper date marking.

3/27/2025· 11mo ago

5 high, 3 int, 12 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on meat tumbling equipment door.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. -Observed containers with cooking oils and sauce stored on dry storage floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of dirt buildup on Amana freezer. Repeat Violation Admin Complaint
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup in amana freezer. Repeat Violation Admin Complaint
  • 08B-12-5:Basic - Stored food not covered. -Observed uncovered containers with cut vegetables and sauce stored in walk in cooler. Repeat Violation Admin Complaint
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing in standing water at hand sink. Repeat Violation Admin Complaint
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over cut vegetables and sauces in walk in cooler. Repeat Violation Admin Complaint
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of grease and old food residue buildup on walls throughout kitchen. Repeat Violation Admin Complaint
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation Admin Complaint
  • 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. -Observed employee touch cooked chicken wings with bare hands. Advise operator to used utensils or wear gloves.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over open container with cut vegetables in walk in cooler.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in walk in cooler.
  • 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. Observed raw chicken stored over raw shrimp in chest freezer.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken wings hot held at 98F in kitchen. Per operator, chicken cooked 1 hour prior to the inspection. Advise operator to reheat chicken to 165F.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink at prep station used to stored container with raw meat.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator replenished. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Observed no date marked on cooked pork in walk in cooler that had removed from freezer 2 days ago.

8/20/2024· 1y 6mo ago

3 high, 4 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl other container with no handle used to dispense sugar Observed bowl other container with no handle used to dispense diced onions in walk-in cooler.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 88F at rice cooker.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of amana reach in freezer surface soiled with grease, food debris, dirt, slime or dust. Gasket on amana reach in freezer Gasket and front top of Frigidaire reach in freezer.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed amana reach in freezer interior/shelves have accumulation of soil residues
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed in reach in freezer chest chicken stored in a members mark long grain rice bag. Observed egg rolls and breaded shrimp stored in readi ice bags Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed quarter chicken and beef kababs not covered in reach in freezer chest. Observed in walk-in cooler sliced onion,snow peas,carrots o diced onions,shredded cabbage
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken wings out at room temperature sitting in standing water
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of mushrooms over shredded cabbage and carrots in walk-in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen below hand washing sink by three compartment sink.behind rice cooker
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket Repeat Violation
  • 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. Observed employee touching face then engaged in preparing to go orders.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh garlic and oil (88F - Cold Holding) on cook line at room temperature per employee held out of temperature more than 4 hours. Item was taken from walk-in cooler and placed on line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic and oil (88F - Cold Holding) on cook line at room temperature per employee held out of temperature more than 4 hours. Item was taken from walk-in cooler and placed on line. See stop sale
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. egg drop soup (118F - cooling)@ 3:30 cooling since 2:45 rechecked 108F @4:00 At current rate of cooling food will not reach 70F within 2 hours.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter. Observed paper towel dispenser jammed located by three compartment sink. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed front counter hand washing sink hot water turned off

2/22/2024· 2y ago

Visit ID: 8616672

Follow-up Inspection Required

5 high, 4 int, 9 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of soy sauce on floor in back kitchen Observed plastic container of frying oil stored on floor next to freezer chests
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Exterior of coolers and chest freezer soiled. Gaskets on freezer chest soiled. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed breaded shrimp stored in a get readi ice bags Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed cut zucchini and cabbage cut celery not covered in walk-in cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp defrosting in a bus pan of standing water Observed frozen halves of chicken thawing in a container at room temperature. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.on cook line.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed burn medicine on make table shelf Repeat Violation Admin Complaint
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over celery and raw shrimp over onions and celery in walk-in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cooked broccoli in make table. Observed in walk-in cooler Observed wontons over plastic covered raw chicken in walk-in cooler. Observed wontons over plastic covered raw shrimp in walk-in cooler. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings (100F - Hot Holding) at fry station under no temperature control per operator less than 1 hour not portioned or prep today. Operator moved to walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board below prep station soiled with food debris, mold-like substance or slime. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic bucket stored in hand washing sink by three compartment sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in kitchen Observed no paper towels jammed at hand washing sink next to three compartment sink.
  • 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. Observed pork ,chicken ,ham frozen 2 days ago and thawed today with no date mark.

1/11/2024· 2y 2mo ago

Visit ID: 8589428

Follow-up Inspection Required

2 high, 2 basic

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Reach in refrigerator Shelving throughout soiled. Exterior of coolers and chest freezer soiled. Gaskets at coolers soiled. Hood filters soiled. Warning - From follow-up inspection 2024-01-11: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed rear kitchen door and screen door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-01-11: **Time Extended**
  • 41-07-4:High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Observed day quil and burn medicine on make table at cookline. Warning - From follow-up inspection 2024-01-11: Observed bottle of day quil on make table at cook line. Admin Complaint
  • 08A-13-5:High Priority - - From initial inspection : High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw eggs over cooked chicken in make table. Warning - From follow-up inspection 2024-01-11: Observed in make raw shell eggs over ready to eat sliced onions and tofu Admin Complaint

1/10/2024· 2y 2mo ago

Visit ID: 8459487

Follow-up Inspection Required

7 high, 7 int, 7 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in refrigerator Shelving throughout soiled. Exterior of coolers and chest freezer soiled. Gaskets at coolers soiled. Hood filters soiled. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed rear kitchen door and screen door has a gap at the threshold that opens to the outside. Warning
  • 08B-38-4:Basic - Food stored on floor. Observed plastic containers of soy sauce on floor next to rice cooker. Chicken , shrimp and soy sauce on floor at walk-in cooler. Warning
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Observed bug zapper over oil container in dry storage room. Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of lomain bags to store chicken shrimp egg rolls. Observed reuse of French fry bags to store breaded shrimp in freezer chest. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed cut zucchini cut onions cooked shrimp cut cabbage in walk-in cooler. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water and Krab thawing at room temperature at room temperature. Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed day quil and burn medicine on make table at cookline. 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. Cook touched face then returned to prepping food without washing hands first. Cook touched nose then returned to prepping food without washing hands first. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee washing hands with no soap and then preparing food. Warning
  • 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw eggs over cooked chicken in make table. 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. Observed raw shrimp not in commercial packaging over French fries in freezer chest. Observed a container raw chicken not commercially packaged over scallops in reach in freezer chest. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over rte pork I walk in cooler. Observed raw chicken over buckets of soy sauce in walk in cooler. Observed wonton stored directly on top of plastic covered raw chicken at chest freezer. 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. Observed chicken wings (79F - Hot Holding) at cookline under no temperature control. Per operator held less than 2 hours. Foods not prepped or portioned today. Operator placed on time is a public health control. **Corrective Action Taken** Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink then prepped chicken. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed egg drop soup 135F @ 2:45pm cooling since 2:45pm rechecked @ 3:45pm 110F. At current rate of cooling food will not reach 70F within 2 hours. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board Food-contact surface soiled with food debris, mold-like substance or slime Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Electrical extension cord hanging on hand washing sink. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand washing sink at cookline. Observed no paper towels in hand washing sink at employee bathroom. 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. Observed pork ,chicken ,ham and egg rolls frozen 2 days ago and thawed today with no date mark. Warning
  • 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. Repeat Violation Warning

7/31/2023· 2y 7mo ago

Visit ID: 8381928

Met Inspection Standards

5 int, 4 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door has visible gap under door.
  • 08B-38-4:Basic - Food stored on floor. Cases of plastic water bottles on floor in store room behind front counter.
  • 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. Handle in bulk container of sugar in contact with food. Manager removed scoop from container to wash. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Three small bulk buckets in back storage area not labeled for contents. Manager labeled containers. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table by cook line, egg drop soup 129F @ 2:45pm (cooked cooling 30 minutes) to 117F @ 3:15pm. Will not reach 70F within 2 hrs. Employee separated into multiple metal containers and moved away from cook line to begin cooling faster. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty bucket in back kitchen sink. Employee removed bucket. Corrected On-Site
  • 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. Bulk bus pans of egg rolls and tempura chicken in walk in cooler not date marked. Repeat Violation
  • 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.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve turned off at back kitchen hand sink, Employee turned water back on. Corrected On-Site Repeat Violation