HAI SAN CHINESE RESTAURANT
11105 W COLONIAL DR
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets in prep coolers - From follow-up inspection 2025-03-06: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked pork, in back reach in freezer. raw chicken over raw beef in back reach in cooler - From follow-up inspection 2025-03-06: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator has time marked but no products mentioned for time marking - From follow-up inspection 2025-03-06: **Time Extended**
Food safety inspection conducted on 3/6/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 3/5/2025
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under 3 bay sink under cooking equipment
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets in prep coolers
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice 1.5 hrs (109-156F - Cooling). Operator broke down into smaller containers and immediately put in freezer for temperature recovery **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked pork, in back reach in freezer. raw chicken over raw beef in back reach in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork, bamboo, krab,cooked noodles, sprouts, 48-50F cold holding in prep cooler less than 4hrs per operator. Operator immediately moved to walk in cooler for temperature recovery **Corrective Action Taken** Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Operator has time marked but no products mentioned for time marking
Food safety inspection conducted on 3/5/2025 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 8/29/2024
High Priority
1
Intermediate
0
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.under prep table
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line.
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on chest freezer
- 36-62-4:Basic - Light not functioning. Dish area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler
- 08B-12-5:Basic - Stored food not covered. Chicken and cabbage in walk-in cooler. Manager covered food. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line. Next unannounced visit. Per Randy H
Food safety inspection conducted on 8/29/2024 revealed 9 total violations (1 high priority, 0 intermediate, 8 basic).
Inspection on 2/21/2024
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Tender cash with customer and prepared fried foods without hand wash.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper bag used under cooked chicken
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Chicken wings and general chicken. Added time mark, less than 4 hours on counter. Corrected On-Site
Food safety inspection conducted on 2/21/2024 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 10/3/2023
High Priority
0
Intermediate
2
Basic
10
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact surfaces. Under chicken on shelf in walk-in cooler.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen added hat Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of broccoli on sheet tray in kitchen. Manager picked up. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower and upper shelves on cook line Hood filter in hood
- 25-17-4:Basic - Single-service articles stored on a soiled surface. To go containers on shelves over cook line.
- 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large white containers with white substance
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Containers with spices - curry
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sauce cups in sink next to reach in cooler. Manager removed sauce. Containers of rice in front of sink. Corrected On-Site
Food safety inspection conducted on 10/3/2023 revealed 12 total violations (0 high priority, 2 intermediate, 10 basic).