DirtyFLRestaurant Inspection Data

SOUTH GARDEN CHINESE RESTAURANT

SOUTH GARDEN CHINESE RESTAURANT in Miami, FL has undergone 9 health inspections with a mixed record of violations, totaling 25 high-priority, 22 intermediate, and 136 basic violations. Recent activity shows 54 violations in the last 90 days, and the average food safety rating is 2.0 out of 5, indicating ongoing compliance concerns, though the recent trend is stable. Researchers should note the overall low rating and sizeable violation counts when evaluating current food safety performance.

Last inspection: 1 months ago · 9 reports on file

10855 SW 72 ST UNIT 10

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13533364

Met Inspection Standards

7 high, 6 int, 41 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. Repeat Violation
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at restroom.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in sugar and flour containers. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed multiple cooler handles and microwave handle soiled. Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed in walk in cooler. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed cracked tiles in dry storage.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in across cook line with ambient temp of 57F. The following TCS foods stored inside for less than 4 hours: pork ribs (54F - Cold Holding). Operator brought ribs to walk in for rapid chill. **Corrective Action Taken**
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages across cook line. Repeat Violation
  • 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 personal glasses above prep tables across cook line. Observed lunch bag in walk in cooler on same shelf as food for public.
  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Observed snap peas being prepped in dining area.
  • 14-11-5:Basic - Equipment in poor repair. Observed torn gaskets in reach in freezer next to warewash. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back kitchen door. Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed in warewash.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed behind and under cooking equipment.n Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed in dry closet.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cracked container with eggplant inside standing reach in cooler near back door.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of oil on floor of kitchen. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Observed at entry to dry storage closet.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in white chest freezer and walk in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to cook line. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed across cook line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of multiple ovens fully soiled.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no poster; inspector provided via email. **Corrective Action Taken**
  • 51-18-6:Basic - No copy of latest inspection report available. Observed no copy on site.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets of all reach in coolers soiled. Observed multiple pieces of exterior equipment soiled. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside walk in cooler.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed screen door not self closing. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple reach in coolers.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Observed at cook line.
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. Observed across cook line.
  • 08B-12-5:Basic - Stored food not covered. Observed containers of chicken in walk in freezer and cooler with no cover.
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Observed in restroom; urinal in disrepair.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen.
  • 22-16-4:Basic - Walk in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in next to mop sink and walk in cooler. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket; not in use.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Repeat Violation
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Observed on rack where bok choy is stored. Observed in walk in cooler and freezer.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt and sugar across warewash with no label.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed cough drops above low boy across cook line.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed duck cooling in container lined with cloth.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple grocery bags used as food storage in reach in coolers and walk in cooler. Repeat Violation
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed garbage cans used as container for veggies 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 in reach in freezer in warewash area; raw chicken over egg rolls.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in across cook line with ambient temp of 57F. The following TCS foods stored inside for less than 4 hours: pork ribs (54F - Cold Holding). Operator brought ribs to walk in for rapid chill. Observed across cook line: Bean sprouts (75F Cold Holding). Operator chose to place under TPHC and corrected form for future use. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed bottle of bleach stored with bottle of vinegar underneath cook line.
  • 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. Observed no form or kit; inspector provided via email. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food and dishes are held. Observed soiled can opener.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used to wash items in waiter station area. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in employee restroom.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on knife magnet.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles unlabeled in warewash area and waiter station. Repeat Violation

9/29/2025· 6mo ago

Visit ID: 10930681

Met Inspection Standards

2 high, 2 int, 15 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle stored inside container of fried rice inside walk in cooler. Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled. Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside walk in cooler. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee coffee stored on shelf above prep area on cook line.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in freezer gasket torn across from dry storage room. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At back screen door. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor dirty behind ovens and water heater and inside dry storage room. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed container of raw chicken stored on floor on cook line. Observed containers of corn starch and sugar stored on floor inside dry storage. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water next to ovens. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Repeat Violation
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed screen door not self closing. Repeat Violation
  • 22-16-4:Basic - Walk-in/Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves soiled inside walk in cooler.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled in dish area. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet towels on prep tables. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed snow peas stored directly inside non food grade bag inside reach in cooler next to wok station. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bamboo shoots inside reach in cooler. Operator relocated products. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic bag stored inside hand sink in dish area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of degreaser not labeled in dish area. Repeat Violation

3/11/2025· 1y 1mo ago

5 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket torn at walk in freezer door - From follow-up inspection 2025-03-11: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside, at back door Repeat Violation - From follow-up inspection 2025-03-11: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler/freezer gaskets soiled Repeat Violation - From follow-up inspection 2025-03-11: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed back exterior door not self closing. Repeat Violation - From follow-up inspection 2025-03-11: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by ovens and in dish area Repeat Violation - From follow-up inspection 2025-03-11: **Time Extended**

3/4/2025· 1y 1mo ago

3 high, 3 int, 18 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handle stored inside containers of sugar and rice inside dry storage Repeat Violation
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles soiled at cook line Repeat Violation
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelf in reach in freezer near dish area
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean plates stored on top of dirty rack at cook line Repeat Violation
  • 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 employee cellphone and keys stored on shelf above prep table. Employee removed items. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed gasket torn at walk in freezer door
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside, at back door Repeat Violation
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor in dish area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed floor soiled near oven and water heater.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of fryer oil stored on floor in kitchen. Observed two containers of raw pork stored on floor on cook line. Observed containers of corn starch and sugar stored on floor inside dry storage. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water next to ovens
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all reach in cooler/freezer gaskets soiled Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed back exterior door not self closing. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled by ovens and in dish area Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on cook line and on prep table in dim sum station Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of baking soda not labeled under prep table. Observed containers of sugar and cornstarch not labeled in dry storage
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine 0ppm - chlorine. Advised operator to set up triple sink
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed dumplings stored inside non food grade bags at reach in freezer near dish area and raw squid stored inside non food grade bags inside walk in freezer Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over cooked shrimp inside flip top cooler at cook line. Observed pooled eggs stored over pickled vegetables inside walk in cooler Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knife magnet soiled near triple sink
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed date of birth missing on employee training for employees Yaocui W, Lin J, Chuen W.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser not labeled in dish area.

11/18/2024· 1y 4mo ago

2 high, 15 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside container of sugar in dry storage area. Operator removed bowl. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler handles on cook line soiled. Repeat Violation
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean dishes stored on rack that is soiled with grease on cook line.
  • 08B-38-4:Basic - Food stored on floor. Observed containers of sugar and cornstarch stored on floor inside dry storage area. Observed cases of steak and container of fryer oil stored on floor near triple sink.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven used for cooking ribs heavily soiled. Repeat Violation
  • 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 all reach in cooler gaskets soiled. Observed hood filters soiled. Repeat Violation
  • 35B-01-4:Basic - Observed exterior door has a gap at the threshold that opens to the outside, at back door.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed back exit door not self closing.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken wings thawing at room temperature at triple sink. Operator moved chicken wings to walk in cooler. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled near oven by cook line and in dish area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on counter on cook line. Repeat Violation
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor soiled with grease underneath oven by water heater in kitchen area.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw beef stored inside non food grade bag inside walk in freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw pork stored over custard inside standing reach in cooler near triple sink. Operator relocated products for proper storage. Corrected On-Site

3/13/2024· 2y 1mo ago

Visit ID: 8630979

Met Inspection Standards

6 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-03-13: Accumulation of debris inside warewashing machine. **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas. Observed walk in cooler ceiling soiled with black like substance. - From follow-up inspection 2024-03-13: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas. **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-03-13: Interior of oven/microwave has accumulation of black substance/grease/food debris. **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hot filters soiled. Observed all reach in coolers gaskets soiled. - From follow-up inspection 2024-03-13: Observed hot filters soiled. **Time Extended**
  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface, located at preparation area. - From follow-up inspection 2024-03-13: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-03-13: Walk-in cooler/freezer shelves with rust that has pitted the surface. **Time Extended**

3/12/2024· 2y 1mo ago

Visit ID: 8629344

Follow-up Inspection Required

4 high, 4 int, 17 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, throughout kitchen areas. Observed walk in cooler ceiling soiled with black like substance.
  • 35A-03-4:Basic - Dead roaches on premises. Observed 2 dead roaches on the floor, between the ice machine and the standing reach in cooler, located at service station.
  • 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 employee plastic water cup on top of preparation table. Employee removed it. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed server engaged in food preparation inside kitchen without hair restraint. Discussed and coached operator in proper methods.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed walk in cooler, and walk in freezer floor soiled.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hot filters soiled. Observed all reach in coolers gaskets soiled.
  • 23-24-4:Basic - Observed Buildup of food debris/soil residue on equipment door handles, throughout kitchen areas.
  • 14-09-4:Basic - Observed Cutting board has cut marks and is no longer cleanable, located at cooking line.
  • 10-07-4:Basic - Observed In-use utensil stored in standing water less than 135 degrees, located at cooking line. Operator discarded water. **Corrective Action Taken**
  • 22-16-4:Basic - Observed all Reach-in cooler interior and reach in freezer shelves have accumulation of soil residues.
  • 33-16-4:Basic - Open dumpster lid.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface, located at preparation area.
  • 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, throughout kitchen areas. Operator removed them, and placed them inside sanitizer bucket. **Corrective Action Taken**
  • 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee coughing into food, covering his mouth with his hands and not washing his hands. Discussed with operator in proper methods and operator coached employee. Employee washed hands. **Corrective Action Taken**
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. During the complaint inspection operator paid license. Confirmation # 27459489. **Corrective Action Taken**
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs over carrots and peppers stored inside the walk in cooler. Operator removed items, and placed them correctly. Corrected On-Site
  • 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 honey chicken (77F - Hot Holding) stored near cooking line. As per operator for less than one hour. Operator removed item and placed it inside the reach in cooler. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washed hands in the three compartment sink. Discussed and coached employee in proper methods.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
  • 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 roast duck, cooked pork ribs, and honey chicken cooked for more than 24 hours, stored in walk in cooler, and standing reach in cooler, located at cooking line
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed one hand sink with no hot water, located near three compartment sink. Hot water running at 75 F.

8/11/2023· 2y 8mo ago

Visit ID: 8466771

Met Inspection Standards

1 int, 2 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At cook line in the back. - From follow-up inspection 2023-08-11: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink and walk in cooler. - From follow-up inspection 2023-08-11: **Time Extended**
  • 05-10-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. - From follow-up inspection 2023-08-11: **Time Extended**

8/8/2023· 2y 8mo ago

Visit ID: 8465256

Follow-up Inspection Required

7 high, 6 int, 17 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup inside sugar container. Operator removed it from container. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler in back side of the kitchen with handles and gaskets soiled.
  • 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 employees hone stored on prep tables along the kitchen.
  • 14-11-5:Basic - Equipment in poor repair. Observed two units not cooling properly: walk in cooler and reach in cooler in the back of cook line.
  • 36-22-4:Basic - Floor area(s) covered with standing water. At cook line in the back.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at walk in cooler.
  • 08B-38-4:Basic - Food stored on floor. Observed 4 oil containers stored on floor by dry storage area. Operator removed containers and put them at six inches from the floor.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two floors fans soiled by three compartment sink. Observed soiled mixer machine. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 33-34-4:Basic - Storage area not maintained clean and organized.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed at three compartment sink thawing meat without running warm water.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Personal item mixed with pots.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink and walk in cooler.
  • 01B-01-4:High Priority - Dented/rusted cans present. Operator removed them. See stop sale.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The operator was advised to set up three compartment sink with proper sanitizer solution. While preparing the inspection report operator fixed the dishwasher. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed several spoons near rice cooker in back kitchen. Operator removed them. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you bags with vegetables.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken inside walk in cooler. Operator removed it. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at walk in cooler cooked chicken at 65°F. According to the operator the item was cooked the previous day approximately at 4 pm.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler cooked chicken at 65°F. According to the operator the item was cooked the previous day approximately at 4 pm.
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observe soil can opener.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for cooking white rice.
  • 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

Additional Information

Contact Information

Google Rating

★★★★☆ (4.1/5)
(646 reviews)

Price Level

$$

Opening Hours

Monday:11:00 AM – 8:30 PM
Tuesday:11:00 AM – 8:30 PM
Wednesday:11:00 AM – 8:30 PM
Thursday:11:00 AM – 8:30 PM
Friday:11:00 AM – 9:00 PM
Saturday:11:00 AM – 9:00 PM
Sunday:10:30 AM – 8:30 PM
✓ Currently Open

Features

✓ Bar
✓ Restaurant

Restaurant Features

Serves Beer
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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