DirtyFLRestaurant Inspection Data

TASTE OF ASIA

925 Village Square
Florida, 32958
Indian River County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8789935

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop fried rice, walk in cooler. Bowl used to scoop cooked chicken, cook line glass reach in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on kitchen prep table 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./employee's bag on food storage shelf, outside walk in cooler. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair./reach in chest freezer door broken/back dining room.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under deep fryers soiled. Walk in cooler floor soiled. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor./a bucket of sauce on walk in cooler floor.
  • 14-69-4:Basic - Ice buildup in reach-in freezer/back dining room.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Sugar and flour containers exterior soiled.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles, walk in freezer. Raw fish over cut cabbage, walk in cooler. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut roast pork 44F, prep table less than 4 hours. Raw chicken wings 45F, glass reach in cooler for less than 4 hours.
  • 52-06-4:Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets./advertised fried scallops on menu but served scallop flavored nuggets. Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./both kitchen hand sinks blocked by food cart/ Corrected On-Site 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./steamed shrimp, steamed chicken, egg rolls, fried rice in walk in cooler.

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8661719

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Between fryer and wok station. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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. Hand bag, cell phone and coat on dry storage rack. Corrected On-Site
  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Making Wonton in dining room. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cooks line.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Through back kitchen area.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Buckets of sauces in Walk in cooler.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine in the kitchen Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Boxes of untensils on floor in dining area.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Container with single serve forks in kitchen area. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken, Raw pork, Raw Chicken wings in standing water. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fry station. Walk in cooler wall soiled.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen area.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm rechecked 50 ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At front counter. Corrected On-Site Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Bottle of advil stored over prep table in kitchen area. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-24.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw chicken over cooked pork and mushroom in reach in cooler in the kitchen. Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu 57F cold holding overnight in glass reach in cooler, discarded by manager immediately.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (70F - Cold Holding); Noodles (66F - Cold Holding) Less than 4 hours per operator moved to walk in freezer. temperature rechecked noodles 41F, cut cabbage 41F Fried rice 75F in room temperature less than 4 hours per manager time control form provided and filled. Time mark put on fried rice. Tofu 57F cold holding overnight in glass reach in cooler, discarded by manager immediately. **Corrective Action Taken** Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with food processor in the kitchen area. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter Corrected On-Site Repeat Violation

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8611216

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. - From follow-up inspection 2024-03-29: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers/dining room. - From follow-up inspection 2024-03-29: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hand sink soiled. Ice machine exterior soiled. Deep fryer panel with grease build up. Dining room reach in freezer gaskets soiled. - From follow-up inspection 2024-03-29: **Time Extended**
  • 25-02-4:Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched./spoons and forks at to go station. - From follow-up inspection 2024-03-29: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried rice 54F, noodles 53F, cut cabbage 53F/all less than 4 hours per manager, kitchen/moved to walk in cooler for temperature recovery/rechecked noodles 43F, cut cabbage 43F. **Corrective Action Taken** - From follow-up inspection 2024-03-29: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. - From follow-up inspection 2024-03-29: **Time Extended**

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8351098

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food./plastic bowl used to scoop fried rice/ Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./one cook/ Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
  • 08B-38-4:Basic - Food stored on floor. A container of raw chicken on floor/walk in freezer. A case of orange on floor under prep table/ Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezers/dining room.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour and sugar containers/ Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hand sink soiled. Ice machine exterior soiled. Deep fryer panel with grease build up. Dining room reach in freezer gaskets soiled.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./to go box on top shelf/ Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched./spoons and forks at to go station.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./front counter. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar container/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over bean sprouts/walk in cooler. Raw scallops over cut vegetables/kitchen glass reach in cooler/ 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.Raw chicken over raw beef/walk in freezer/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried rice 54F, noodles 53F, cut cabbage 53F/all less than 4 hours per manager, kitchen/moved to walk in cooler for temperature recovery/rechecked noodles 43F, cut cabbage 43F. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./blocked by a food cart/ Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink/ Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning