DirtyFLRestaurant Inspection Data

EAST GARDEN

5136 W COLONIAL DR

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection on 3/14/2025

High Priority
6
Intermediate
5
Basic
9
Total
20
Disposition: Met Inspection Standards

Inspection Details:

  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on dish shelf , prep table, chest freezer. Operator immediately removed. **Corrected On-Site** - From follow-up inspection 2025-03-14: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone over prep table - From follow-up inspection 2025-03-14: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under smoker - From follow-up inspection 2025-03-14: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Case of Chicken in freezer -packs of White rice on floor. Operator corrected **Corrected On-Site** - From follow-up inspection 2025-03-14: **Time Extended**
  • 14-13-4:Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Cut off gallon jug used for scooping - From follow-up inspection 2025-03-14: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. **Corrected On-Site** - From follow-up inspection 2025-03-14: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 microwaves on cookline - From follow-up inspection 2025-03-14: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler -Fan cover in walk in cooler -Shelf under microwave right side of cook line - exterior of oven -Hood filters -Side of steamer - side of fryer -Fan cover in dumpling cooler and walk in cooler - From follow-up inspection 2025-03-14: **Time Extended**
  • 35B-04-4:Basic - - From initial inspection : Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door unable to close completely - From follow-up inspection 2025-03-14: **Time Extended**
  • 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. -dumplings, bread, raw meat in non-food grade bags - From follow-up inspection 2025-03-14: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Scallops, and raw shell Eggs over ready to eat veggies and rice in walk in cooler. -Raw beef, raw chicken, raw shrimp over cooked noodles and cooked pork in walk in cooler -Raw pork and raw shrimp dumplings over corn starch and other ready to eat items in dumplings cooler - From follow-up inspection 2025-03-14: **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 raw beef in chest freezer -Raw chicken over raw beef in walk in cooler - From follow-up inspection 2025-03-14: **Time Extended**
  • 08A-17-6:High Priority - - From initial inspection : 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. -Raw Chicken over raw beef in freezer - From follow-up inspection 2025-03-14: **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. Black beans , chili, garlic , salt fish held at room temperature on prep table. Less than 4hrs per operator. Advised to keep items on time plan. Provided operator with time olan - From follow-up inspection 2025-03-14: **Time Extended**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib. By smoker - From follow-up inspection 2025-03-14: **Time Extended**
  • 14-14-4:Intermediate - - From initial inspection : Intermediate - Nonfood-grade basting brush used in food. Paint brush . Discarded by operator - From follow-up inspection 2025-03-14: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-03-14: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-03-14: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. By wait station drink machine - From follow-up inspection 2025-03-14: **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By smoker. Operator immediately turned in **Corrected On-Site** - From follow-up inspection 2025-03-14: **Time Extended**
Food Inspector #10798935
2025-03-14
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 3/14/2025 revealed 20 total violations (6 high priority, 5 intermediate, 9 basic).

Inspection on 3/13/2025

High Priority
7
Intermediate
5
Basic
10
Total
22
Disposition: Follow-up Inspection Required

Inspection Details:

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on dish shelf , prep table, chest freezer. Operator immediately removed. **Corrected On-Site**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone over prep table
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under smoker
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -Case of Chicken in freezer -packs of White rice on floor. Operator corrected **Corrected On-Site**
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Cut off gallon jug used for scooping
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. **Corrected On-Site**
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 microwaves on cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler -Fan cover in walk in cooler -Shelf under microwave right side of cook line - exterior of oven -Hood filters -Side of steamer - side of fryer -Fan cover in dumpling cooler and walk in cooler
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door unable to close completely
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar containers. Operator immediately labeled **Corrected On-Site**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -dumplings, bread, raw meat in non-food grade bags
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Scallops, and raw shell Eggs over ready to eat veggies and rice in walk in cooler. -Raw beef, raw chicken, raw shrimp over cooked noodles and cooked pork in walk in cooler -Raw pork and raw shrimp dumplings over corn starch and other ready to eat items in dumplings cooler
  • 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 raw beef in chest freezer -Raw chicken over raw beef 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. -Raw Chicken over raw beef in freezer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Prep cooler ; pooled eggs, raw beef, raw chicken, cooked pork, raw liquid egg (45-52F - Cold Holding) less than 4hrs per operator. Operator put on ice for temperature recovery **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. Black beans , chili, garlic , salt fish held at room temperature on prep table. Less than 4hrs per operator. Advised to keep items on time plan. Provided operator with time olan
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib. By smoker
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush . Discarded by operator
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. By wait station drink machine
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By smoker. Operator immediately turned in **Corrected On-Site**
Food Inspector #10706976
2025-03-13
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 3/13/2025 revealed 22 total violations (7 high priority, 5 intermediate, 10 basic).

Inspection on 10/31/2024

High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards

Inspection Details:

  • 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Holding gaskets on reach in cooler - From follow-up inspection 2024-10-31: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter at cook line. Manager moved cup. **Corrected On-Site** - From follow-up inspection 2024-10-31: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Chicken in the freezer. Staff picked it up. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-10-31: **Time Extended**
  • 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - From follow-up inspection 2024-10-31: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (120 F - Hot Holding). Less than 4 hours at wok location. Staff placed on the stove to heat. **Corrective Action Taken** - From follow-up inspection 2024-10-31: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Next to wok. Staff moved the cart Sink in corner next to dishwasher blocked with storage rack and to go cups in side of sink. **Corrected On-Site** **Corrected On-Site** - From follow-up inspection 2024-10-31: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Sink next to drink machine. Ice inside. - From follow-up inspection 2024-10-31: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to wok. Staff filled. **Corrected On-Site** - From follow-up inspection 2024-10-31: **Time Extended**
Food Inspector #10706853
2024-10-31
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 10/31/2024 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).

Inspection on 10/29/2024

High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Follow-up Inspection Required

Inspection Details:

  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Holding gaskets on reach in cooler
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter at cook line. Manager moved cup. **Corrected On-Site**
  • 29-09-4:Basic - Faucet/handle not working at plumbing fixture. Sink next to drink machine.
  • 08B-38-4:Basic - Food stored on floor. Chicken in the freezer. Staff picked it up. **Corrected On-Site** **Repeat Violation**
  • 36-24-5:Basic - Hole in or other damage to wall. Wall in dry storage area cut out. Manager says for plumbing repair.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside and gaskets. Reach in freezer and coolers. **Repeat Violation**
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 10 along wall where wall was cut out at back entrance. **Admin Complaint**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (120 F - Hot Holding). Less than 4 hours at wok location. Staff placed on the stove to heat. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Next to wok. Staff moved the cart Sink in corner next to dishwasher blocked with storage rack and to go cups in side of sink. **Corrected On-Site** **Corrected On-Site**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink next to drink machine. Ice inside.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink next to wok. Staff filled. **Corrected On-Site**
Food Inspector #8722288
2024-10-29
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 10/29/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).