DA TANG ZHEN WEI FANG
801 BRICKELL BAY DR UNIT 4CL41B
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/19/2024
High Priority
0
Intermediate
2
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 1/19/2024 revealed 10 total violations (0 high priority, 2 intermediate, 8 basic).
Inspection on 10/13/2023
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most kitchen coolers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold Like substance to walk in cooler.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers .
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 cook touching Apron and then Touching raw food. Corrected On-Site
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 10/13/2023 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).