MR LEE'S CHINESE RESTAURANT
6560 NW 186 ST
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/17/2024
High Priority
0
Intermediate
2
Basic
5
Total
7
Inspection Details:
- 33-11-4:Basic - Missing drain plug at dumpster. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler Fan cover soiled.
- 33-16-4:Basic - Open dumpster lid. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food container soiled in reach in cooler. **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser in spray bottle with no label. Operator properly labeled it. **Corrected On-Site**
Food safety inspection conducted on 12/17/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 8/8/2024
High Priority
3
Intermediate
3
Basic
20
Total
26
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles are not non absorbent
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and bowls not inverted above three compartment sink, single service utensils not inverted or pre wrapped for protection.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed chicken for employees unlabeled and not segregated from customer food in reach in cooler. Coached manager to label and separate employee food. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed mouth guard on shelf with single service utensils above hot soup bar, and back brace and towel above rice warmer on prep table in back of kitchen.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed multiple plastic containers above three compartment sink cracked. Manager discarded equipment. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer behind kitchen next to bathroom.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed multiple cutting boards with wet wiping cloth underneath. Operator removed it.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of microwave soiled
- 33-11-4:Basic - Missing drain plug at dumpster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled over cook line, garbage cans soiled in kitchen. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled shelves and gaskets in all reach in coolers and freezers.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rust in multiple reach in and walk in coolers
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 0ppm. Coached manager on proper sanitizer levels, manager changed bucket and added new bleach, final reading of chlorine 100 ppm. **Corrected On-Site**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.
- 01B-04-5:High Priority - Stop Sale issued due to food originating from an unapproved source. Observed 5 lbs of fish in reach in freezer with no label or invoice to prove where it was obtained from.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (46F - Cold Holding) as per operator, shrimp was in reach in cooler for more than 4 hours
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (46F - Cold Holding) as per operator, shrimp was in reach in cooler for more than 4 hours
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed food containers soiled above three compartment sink
- 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. Observed cooked honey chicken in walk in cooler with no label. Operator explained chicken was cooked day before inspection, more than 24 hours. coached manager to properly label cooked items for next day service.
- 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. Observed some employee 02/24/23 expired.
Food safety inspection conducted on 8/8/2024 revealed 26 total violations (3 high priority, 3 intermediate, 20 basic).