LOTUS GARDEN
707 Richard Jackson Boulevard
Florida, 32407
Bay County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/12/2025
High Priority
4
Intermediate
4
Basic
14
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food for flour and sugar bins. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meals in reach in cooler by dry storage area not identified. Operator moved to lower shelf. 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, keys and phone chargers at microwave station Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn on reach in freezer Repeat Violation
- 08B-38-4:Basic - Food stored on floor in walk-in cooler and walk-in freezer Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer in reach-in freezer by dry storage area Repeat Violation
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout the kitchen soiled Hood filters soiled Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler: 1. Unwashed lemons over cooked egg rolls 2. Unwashed vegetables over ready to eat soup 3. Unwashed eggplant stored with cooked egg rolls Corrected On-Site
- 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. Sanitizer Bucket (Chlorine 0ppm). Operator added more chlorine to sanitizer. Sanitizer Bucket (Chlorine 50ppm)
- 12A-19-4:High Priority - Employee washed hands with cold water. Cook washed with cold water and only scrubbed for 5 seconds.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. In walk-in cooler-Raw salmon stored with cut onions Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler 1. Raw chicken in over cooked chicken. 2. Raw sweet and sour chicken over cooked egg rolls Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg rolls (51F - Cold Holding) less than 4 hours. Operator place in reach in cooler for temperature recovery. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled Ice machine soiled Tea pitchers stained Cut boards stained throughout kitchen. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by cookline.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
- 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 throughout kitchen.
Food safety inspection conducted on 2/12/2025 revealed 22 total violations (4 high priority, 4 intermediate, 14 basic).
Inspection on 1/16/2025
High Priority
3
Intermediate
3
Basic
14
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food for flour and sugar bins
- 08B-47-4:Basic - Broccoli not stored at least 6 inches off of the floor in walk-in cooler
- 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, keys and phone chargers at microwave station Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn on reach in freezer
- 36-73-4:Basic - Floor soiled/has accumulation of debris under and behind cooking equipment on cookline Repeat Violation
- 08B-38-4:Basic - Food stored on floor in walk-in freezer and oil on floor by dry storage area. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer by dry storage area Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 68F at expo station. Operator discarded water **Corrective Action Taken** Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at prep station
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris at expo station Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in freezer soiled Hood filters soiled
- 08B-12-5:Basic - Stored food not covered flour in dry storage area Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed cabbage, in walk-in cooler Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. All in walk-in cooler: Raw chicken over sauces Raw beef over sauces Raw pork over cut green peppers Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shelled eggs (71F - Cold Holding) less than 4 hours. cooked fried chicken (53F - Cold Holding) less than 4 hours. Operator placed in walk-in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles soiled Ice machine soiled
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels sink at kitchen entry Corrected On-Site
Food safety inspection conducted on 1/16/2025 revealed 20 total violations (3 high priority, 3 intermediate, 14 basic).
Inspection on 7/11/2024
High Priority
1
Intermediate
0
Basic
12
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table next to egg rolls Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind fryer and reach in cooler at cooks line.
- 08B-38-4:Basic - Food stored on floor. Boxes of shrimp on floor in walk in freezer. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer across from three compartment sink.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water 78F at steam table.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by prep table next to ice machine Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in the kitchen area.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of single service can with sauces at cooks line. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in by cooks line.
- 23-01-4:Basic - Vending machine exterior soiled. Hood filters at cooks line.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm operator changed bucket. Now 50 ppm
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of tablets above prep table where egg rolls are being made. Corrected On-Site
Food safety inspection conducted on 7/11/2024 revealed 13 total violations (1 high priority, 0 intermediate, 12 basic).
Inspection on 2/5/2024
High Priority
9
Intermediate
2
Basic
8
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - below food equipment
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. - bowl of chicken placed under shelf, on double egg flat - boxes in walk in freezer Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters - exterior of food buckets - walk in cooler shelves
- 25-32-4:Basic - Reuse of single-service or single-use articles. - ridged sauce cans reused for spices
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - white buckets in back area, starch, sugar/salt
- 01B-01-4:High Priority - Dented can present. Bamboo shoots. See stop sale.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook handled wiping cloths and hose, then returned to food prep without changing gloves and washing hands
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Bleach used for wiping cloths is not rated for use as a sanitizer.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - cutting board washed, rinsed, and returned to use without sanitizing
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw scallops over bowl of cooked chicken, walk in freezer Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - pans of raw chicken over pans over raw beef, walk in freezer Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - can of eggs left off temperature control less than 1 hour, 67F corrective action taken, placed in cooler 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. - chicken, 90F, held off temperature control less than 1 hour; corrective action taken, placed in walk in unit to cool
- 41-27-4:High Priority - Wiping cloth solution exceeds the maximum concentration allowed. Tested over 200 ppm chlorine. Corrected On-Site
- 14-14-4:Intermediate - Nonfood-grade drill used in food. - paint stick used for sauce
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - cookline hand sink
Food safety inspection conducted on 2/5/2024 revealed 19 total violations (9 high priority, 2 intermediate, 8 basic).
Inspection on 7/12/2023
High Priority
2
Intermediate
3
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in freezer
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Silverware and paddles Corrected On-Site
- 13-03-4:Basic - Employees with no hair restraint while engaging in food preparation.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Hanging over prep sink Repeat Violation
- 08B-19-4:Basic - Food contaminated by phone placed in broccoli container.Advised operator to wash.
- 08B-38-4:Basic - Food stored on floor. Buckets of sauces, and oils. Onions on floor in walk in cooler
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer. Repeat Violation
- 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. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage racks for oils and salt Fan covers in walk in cooler Gaskets on walk in cooler door Hood filters soiled
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pepper and green onion over tomato sauce .
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near dry storage.
- 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 on sheet pan over raw beef, in walk in freezer.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by dirty towel basket Corrected On-Site Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Raw individual portioned meats in freezer.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaning spray Corrected On-Site
Food safety inspection conducted on 7/12/2023 revealed 17 total violations (2 high priority, 3 intermediate, 12 basic).