ANDAMAN ASIAN CUISINE
4010 US 1 S #121
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed 6 containers of oil on floor in back storeroom by back door. Operator moved off of floor. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop inside mop bucket in storeroom by back door.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at sushi bar and handwashing sink just past cook line near 3 compartment sink. Operator replaced paper towels. 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. Operator could not find any paperwork for employees to report information about their health related to food borne illnesses.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on top shelf on cook line interior of microwave has surface rust.
Food safety inspection conducted on 2/14/2025 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).
Inspection on 9/5/2024
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 9/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/3/2024
High Priority
5
Intermediate
3
Basic
12
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine on counters in wait station
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in rice container on cook line. Operator removed. Corrected On-Site Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard under clean dishes and sauces on upper shelf across from cook line.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. At fish area, Cove molding separating from wall and wall has unsealed areas. Repeat Violation
- 35A-03-4:Basic - Dead roaches on premises. Observed a total of 14 dead roaches 2 at cashier stand 12 in unused sushi area Operator swept all areas Called district office, following day callback per Lind. Corrected On-Site Repeat Violation Warning
- 14-11-5:Basic - Equipment in poor repair. Interior of White and black microwaves, on cook line has rust on the interior.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. One square plastic container on shelf with clean dishes by dish machine has chipped/cracked edges.
- 08B-38-4:Basic - Food stored on floor. Container of liquid shortening stored on floor in back storage area. Operator moved to shelf. In walk in cooler bag of carrots and onions stored on floor. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cook line tongs and ladle hanging on handle of oven door. Employee moved to be washed.Corrected On-Site Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line by cooked rice, water at 70f. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system and filtered over wok station. Repeat Violation
- 14-12-4:Basic - Utensils in poor condition. Spatula in pan on shelf with clean dishes has chipped edge.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at cook line touched sprouts and nuts for garnish on prepared plate. Not wearing gloves, not using utensil.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bagsof ice used for drinks in flip top freezer in wait station in plastic grocery bag. Operator voluntarily discarded.Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, raw chicken stored on shelf above oranges. Operator moved chicken. Reach in freezer on cook line, raw beef and chicken over fries and wontons. Stand up reach in freezer, tray of uncovered won tons stored on shelf under raw fish Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from cook line in top section of flip top reach in cooler sprouts (53F - Cold Holding); tofu (54F - Cold Holding); pot stickers (55F - Cold Holding); spring rolls (55F - Cold Holding) Employee moved items to stand up cooler or ice **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of winded, Lysol and air freshener stored beside wrapped silverware on table by cashiers station Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 3 cutting boards on bottom shelf on cook line.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink on cook line Corrected On-Site Repeat Violation
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee stated cook on cook line has been working for 2 years, no food handler certification available.
- 47-03-4:Observed electrical wiring in disrepair. For reporting purposes only. At back storage area by stand up reach in freezer, broken electrical cover on outlet exposing wiring.
Food safety inspection conducted on 9/3/2024 revealed 21 total violations (5 high priority, 3 intermediate, 12 basic).
Inspection on 6/8/2024
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 6/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/7/2024
High Priority
8
Intermediate
3
Basic
8
Total
19
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk rice container. Employee removed bowl. Corrected On-Site
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing along wall to right of ice machine not in use.
- 35A-03-4:Basic - Dead roaches on premises. Observed 5 dead roaches: 3 dead roaches under sushi hand wash sink 1 dead roach under three compartment sink 1 dead roach at back door Repeat Violation Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under all kitchen equipment and under/around stand up refrigerators/freezers have heavy debris, especially where wall meets floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 79F. Employee dumped water. Also, two pairs of tongs stored on oven door handle employee removed tongs. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of white microwave has debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer and stove with grease build up. Right set of hood filters have grease build up. Walk in cooler gasket and reach in freezer gasket at back area are soiled.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored directly on the floor at sushi hand wash sink.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Soup on back prep table at 104F. Operator states soup prepared at 1:30. Temperature taken at 5:01. Also, sprouts in flip top reach in cooler at 57F. Operator states sprouts prepared 4.5 hours prior.
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop sink has excessive supplies and a hose stored in mop sink. Employee states waste mop water is disposed of outside back door.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at front counter area. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Multiple grocery bags observed for storage of raw chicken and pork in direct contact with the bag.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cooked noodles in flip top reach in cooler in kitchen. Employee rearranged to proper storage. Also, in back reach in freezer, raw chicken stored above cooked pork dumplings. Employee moved to proper storage. Corrected On-Site Repeat Violation Admin Complaint
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 13 live roaches observed: 1 live roach under reach in cooler in kitchen 2 live roaches under front kitchen prep table 2 live roaches under small kitchen prep table 6 live roaches to right of stove along kitchen wall 2 live roaches under the three compartment sink Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice on table next to stove at 75F. Raw shell egg ambient temperature 72F on table next to stove. Per operator, both products placed out at 11:00. Temperature taken at 5:09.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Rice on table next to stove at 75F. Raw shell egg ambient temperature 72F on table next to stove. Per operator, both products placed out at 11:00. Temperature taken at 5:09. Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary ammonium for wiping cloth solution. No quaternary ammonium test strips available.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in dish room. Employee replenished towels. Corrected On-Site
- 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. Operator states holding sushi rice on time controls. No written procedures available. Sushi rice time not marked. Operator states time to discard is 5:00 and marked appropriately. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 6/7/2024 revealed 19 total violations (8 high priority, 3 intermediate, 8 basic).
Inspection on 11/20/2023
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 11/20/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/15/2023
High Priority
4
Intermediate
3
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Under hand washing sink next to dish machine, 1 dead roach. Operator removed roach. Corrected On-Site
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. On rack next to dish machine, spatula has burn marks and pieces missing. Operator discarded spatula. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives kept between counter and reach-in cooler. Operator removed both knives. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs handing from oven handle. Operator removed tongs. Corrected On-Site
- 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. Scoop handle in bulk container of salt next to ice machine. Operator removed handle. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to cook line, spoons and spatulas stored in water temped at 75. Operator removed water. Corrected On-Site
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Employee phone stored with seasonings above prep counter. Employee purse on bottom shelf with napkins. Operator moved both items. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In beverage cooler next to cook line, opened can of soda on middle shelf. Operator removed drink. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Behind sushi counter, fish thawing in sink and thawing on counter next to sink. Employee moved fish to reach-in cooler. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Next to dish machine, bucket of water and with mop in it. Operator removed mop and hung to dry. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Two bulk containers of sugar on bottom shelf across from beverage cooler missing labels. Operator labeled containers. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In back storage area on middle shelf, can of hoisin sauce dented on seam. Operator discarded sauce.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler across from cook line, raw shell eggs stored over grated cheese. In chest reach-in freezer in back storage area, repackaged beef stored over wontons. Operator moved eggs and beef. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from cook line, raw pork (51F - Cold Holding), tofu (47F - Cold Holding); Operator put pork and tofu in freezer to cool down. Next to cook line in container of water, noodles (60F - Cold Holding) Operator put noodles on ice. In walk-in cooler, beef broth (45F - Cold Holding) Operator put bags of ice in broth to bring temperature down. **Corrective Action Taken** Repeat Violation 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. On stove top and on counter across from cook line, chicken broth (128F - Hot Holding); pork soup (117F - Hot Holding) Operator brought both to boil. Corrected On-Site
- 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. Provided operator with handout during inspection. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Next to dish machine, cup in hand washing sink. Operator removed cup. Corrected On-Site
- 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. Establishment keeps rice on time as a public health control but does not have a written plan. Provided operator with document during inspection. **Corrective Action Taken**
Food safety inspection conducted on 11/15/2023 revealed 18 total violations (4 high priority, 3 intermediate, 11 basic).