IMPERIAL DYNASTY CHINESE AND JAPANESE CUISINE
2045 Commerce Park Drive
Florida, 32779
Longwood
Seminole County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 12/19/2023
High Priority
3
Intermediate
2
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Fry baskets damaged
- 36-22-4:Basic - Floor area(s) covered with standing water. At the service alley
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooks cook line under the fryers
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cooks line
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice warmer
- 36-62-4:Basic - Light not functioning. The liquor stock room -light not operating
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease between the fryers -hood filters soiled
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cooks line make coolerv
- 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. In the middle make clear tofu is below the raw shrimp that it is in the pans above
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken over cut napa , OPERATOR corrected Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the service alley Wontons 50° cold hold , pork 50° cold hold - ice bath is not working
- 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. Ribs, prepped napa
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 12/19/2023 revealed 13 total violations (3 high priority, 2 intermediate, 8 basic).
Inspection on 9/27/2023
High Priority
2
Intermediate
5
Basic
15
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the machine has a black moldlike substance present
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Black line refrigerator
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef
- 14-11-5:Basic - Equipment in poor repair. -make cooler gaskets -missing the drip pan in the hood
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooks line grease build up
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cooks line
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the line interior
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wok station in the prep area -table below the grill grease build up -exterior of the fryers grease build up -hood filters soiled -heat lamps at the hibachi station
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sauce spilled in make cooler 3
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -Plastic to go forks and spoons are held in a bin as bulk -at the sushi area Plastic lids for platters not in verged
- 14-12-4:Basic - Utensils in poor condition. - Rice bin is damaged beyond repair
- 29-03-4:Basic - Water draining onto floor surface. At the front hand sink
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Clever , and vegetable peel dirty stored as clean
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service alley bin pork (48F - Cold Holding)
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sushi station , rice lid in sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep hand sink
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Meat grinder rusted
- 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. Bbq pork on the line
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in a unlabeled spray bottle stored with the silverware
Food safety inspection conducted on 9/27/2023 revealed 22 total violations (2 high priority, 5 intermediate, 15 basic).