DirtyFLRestaurant Inspection Data

DING ASIAN CUISINE

DING ASIAN CUISINE has 5 health inspections on file for its RIVERVIEW location, with an overall rating of 1.4/5. Food safety practices have remained consistent.

11244 Boyette Road
Florida, 33569
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 10922635

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour and rice. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near sushi bar. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at sushi bar.
  • 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 phone on dry storage shelf. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Container of sauce on floor, manager removed at time of inspection. Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong# on oven door handle. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 71 F. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour and sugar not labeled.
  • 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. Employee touched phone and began prepping food without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut vegetables in walk in cooler.
  • 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 and the time removed from temperature control cannot be determined. Chicken held on time not time marked. Manager time stamped at time of inspection. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Manager replaced at time of inspection. Corrected On-Site

Inspection Date: 2/26/2025

Inspection #: Visit ID: 8851815

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near sushi bar. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep 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. Employee phone on dry storage shelf.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
  • 08B-38-4:Basic - Food stored on floor. Oil on floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 70 F. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
  • 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 and the time removed from temperature control cannot be determined. Chicken held on time not time marked.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 70 F on counter.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to soup.

Inspection Date: 8/6/2024

Inspection #: Visit ID: 8741026

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of flour and sugar. Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted next to dish machine.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice machine.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed at time of inspection. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temped 88 F. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled, operator labeled at time of inspection. Corrected On-Site

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8543339

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of flour. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil on floor on cook line, operator removed at time of inspection. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer door.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water temped 70, operator emptied water at time of inspection. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp, beef, and chicken over unwashed lettuce in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 45 F in reach in cooler at sushi bar. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Crumble in handwash sink next to ice machine.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator does not have original copy for some employees.

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8362628

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in flour, rice, and sugar. Corrected On-Site Repeat Violation
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near register.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in freezer. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
  • 08B-38-4:Basic - Food stored on floor. Oil on floor on cook line. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temped 72 F. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection. Corrected On-Site Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut vegetables in walk in cooler. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 70 F, chicken 49 F on counter. Operator states it being held on time. Sent time as a public health control.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice.