NEW TEXAS FRIED CHICKEN
400 S ORANGE BLOSSAM TRL
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowls used to scoop chicken gizzards in chicken cooler. Plastic to go bowl in reach in chest white freezer French fries.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. 4 holes in ceiling by dry storage room.
- 08B-38-4:Basic - Food stored on floor. Chicken stored on the floor in front of bags of rice. Operator removed Corrected On-Site
- 38-01-4:Basic - Light shield damaged/in disrepair. Walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Suppression system, hood system, sides of cooking equipment on cooks line. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust/ and soiled that has pitted the surface. Chicken cooler. Repeat Violation
- 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 shrimp in chicken cooler.
Food safety inspection conducted on 2/21/2025 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 10/21/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above chicken cooler and prep reach in cooler. - From follow-up inspection 2024-10-21: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment and behind. - From follow-up inspection 2024-10-21: **Time Extended**
- 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 missing filter and all other filters broken. - From follow-up inspection 2024-10-21: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on hood pipe. Operator removed tongs. Corrected On-Site - From follow-up inspection 2024-10-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers and behind cooking equipment. - From follow-up inspection 2024-10-21: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-10-21: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chicken cooler. - From follow-up inspection 2024-10-21: **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Chicken cooler. Repeat Violation - From follow-up inspection 2024-10-21: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during the inspection. Corrected On-Site Repeat Violation - From follow-up inspection 2024-10-21: **Time Extended**
Food safety inspection conducted on 10/21/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 10/18/2024
High Priority
1
Intermediate
1
Basic
10
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Operator hand employee wipe down door handles for reach in coolers and oven door. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above chicken cooler and prep reach in cooler.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment and behind.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 missing filter and all other filters broken.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hung on hood pipe. Operator removed tongs. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers and behind cooking equipment.
- 33-16-4:Basic - Open dumpster lid.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chicken cooler.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Chicken cooler. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, flour, and seasoning. Operator labeled containers. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken, gizzards, wings 46-58f in walk in cooler chicken cooler . Per operator less than 4 hours operator. Operator moved to walk in freezer for temperature recovery.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager arrived during the inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/18/2024 revealed 12 total violations (1 high priority, 1 intermediate, 10 basic).
Inspection on 4/10/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop onion powder and rice. Repeat Violation
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking at cook line. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Raw chicken boxes on the floor at 3 compartment sink to be marinated.
- 36-24-5:Basic - Hole in or other damage to wall. Baseboard by walk in freezer.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk-in cooler and reach in chicken marinated cooler.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler with marinated chicken. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet at handwashing sink leaking by Pepsi reach in cooler operator turned off valve to stop leak. Hand sink is operable when valve is not turn off.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1,2024 license posted.
- 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 shrimp. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employee on site working, Manager arrived during inspection. Corrected On-Site
- 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. Employees acknowledged and signed forms provided. Corrected On-Site
Food safety inspection conducted on 4/10/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 11/15/2023
High Priority
3
Intermediate
1
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Cup use to scoop onion powder.
- 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.Tall reach in cooler by cook line with ambient temperature of 53F.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on make table.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under three bay sink. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.Employee preparing orders with no hair restraint.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.Talk reach in cooler that has marinated chicken.
- 08B-12-5:Basic - Stored food not covered.Gyro meat kept on walk in cooler.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects flying around kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Raw shrimp kept on tall reach in cooler by cook line with with temperature of 46F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp kept on tall reach in cooler by cook line with temperature of 46F. Chicken guisards kept on reach in cooler for less than 4 hrs with temperature of 49F. Gyro meat kept on make table for less than 4 hrs with temperature of 59F. Ask manager to place in other cooler. **Corrective Action Taken**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For burgers . Provided operator with one Corrected On-Site
Food safety inspection conducted on 11/15/2023 revealed 12 total violations (3 high priority, 1 intermediate, 8 basic).