NEW PACIFIC ASIAN BISTRO
159 PALENCIA VILLAGE DR #111
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/13/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop In Corn starch. Moved by manager. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Loose gasket to coolers kitchen
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled scoop container. Moved by manager. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handles. Moved by manager. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing towels. At kitchen Hand Wash Sink. Replaced by manger. Corrected On-Site
Food safety inspection conducted on 3/13/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 1/8/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packages of raw tuna still thawing inside packaged in walk in cooler, employee opened packages. Corrected On-Site Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 3 food handlers in kitchen, employee corrected during inspections. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's bathroom
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms from box they came in without washing them first in prep area in kitchen.
- 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 touching prepared sushi while placing them plate for customers at sushi bar. Employee touching cut lettuce on cook line while plating bento boxes for customers.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsing and washing out woks on cook line, but did not sanitize them before using again.
- 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 chicken over raw fish in walk in freezer, both removed from original packaging. Also raw chicken over raw beef in walk in cooler. Also raw beef over soy sauce in walk in cooler. Also raw chicken stored over various sauce bottles in bottom of reach in cooler on make line. Also raw shell eggs over cut onions in walk in cooler. Also raw fish and raw fish roe stored over various sauce bottles and prepared vegetables in reach in coolers under sushi bar. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (51F - Cold Holding) in display cooler at sushi bar, per employee roe has been consistently taken in and out less then 1 hour. Repeat Violation Admin Complaint
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Rui Chen, expired 4/24/2024
- 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. Employees holding dumplings, cooked veggies, and tempura batter on time control in kitchen on cook line, but items are not on written procedures, manager corrected during inspection. Corrected On-Site
Food safety inspection conducted on 1/8/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 5/28/2024
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 5/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/24/2024
High Priority
9
Intermediate
3
Basic
19
Total
32
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoop in multiple dry bagged products on shelf by back exit.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Two unsecured carbon dioxide tanks near back exit.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding tiles in kitchen, ware washing area and above ice machine are dusty. Fan guards in walk in cooler are dusty.
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth towel used between rows of cooked egg rolls in reach in cooler.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Three packages of thawed tuna with label stating to remove before thawing in reach in cooler in sushi area.
- 08B-48-4:Basic - Employee preparing food in customer section of dining area. At beginning of inspection, employee preparing fresh green beans on table of second booth from restrooms in dining room. Inspector had employee move to kitchen.
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets on both small reach in coolers by sushi entrance. Reach in freezer in kitchen has a torn gasket. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Multiple cases of sauces and one case of oil stored on the floor along back wall of kitchen. Multiple pans of food stored on the floor in the walk in freezer. Cut vegetables on floor in walk in cooler. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed on back of cooling unit in walk in cooler. Operator discovered a plastic container lid blocking the air flow and removed plastic. Temperature of walk in cooler dropping during inspection. Initial ambient walk in cooler temperature at 48F.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator moved to proper storage. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at 82F beside rice cooker. Also, ice scoop in bin at soda machine laying in ice.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around soda nozzles is soiled. Hood filters have grease build up. Repeat Violation
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Strong urine smell in men's restroom. Operator states urinal is out of order and has called for repair. Toilet available in same restroom. **Corrective Action Taken**
- 33-16-4:Basic - Open dumpster lid. Right dumpster lid open.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee sports drink in sushi cooler. Employee removed beverage. Employee prepping food in dining room with open beverage. Employee removed beverage. Corrected On-Site
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Employee drying bowls from dish machine with a cloth. Inspector instructed employee to allow dishes to air dry.
- 25-05-4:Basic - Single-service articles improperly stored. Case of take out containers on floor at back exit.
- 08B-12-5:Basic - Stored food not covered. Bucket of cut vegetables, cooked pork and sprouts in walk in cooler stored uncovered.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on top of reach in freezer. Repeat Violation
- 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. Two pans of cooked noodles in walk cooler at 79F and 82F. Employee states prepared three hours prior.
- 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 prepping food in the dining room using cell phone while touching green beans.
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee placed raw chicken on sheet pan with bare hands, put chicken in cooler, took box out to trash, came back in building and used personal cell phone, wiped hands on a napkin then began to place a lid on food for customer. Inspector stopped employee and asked employee to wash hands. Employee washed hands.
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Container of spilled limes in direct contact with ice in bin of soda machine ice bin.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags with fish stored in reach in freezer. Multiple grocery bags used for raw portions of chicken in direct contact with bag in walk in freezer. Multiple grocery bags with produce in direct contact with bag in walk in cooler. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon and beef stored above ready to eat noodles in reach in cooler. Raw beef stored over whole peppers and cucumbers in walk in cooler. Operator moved raw beef to proper storage. Raw chicken feet stored over cucumbers and cooked chicken. Operator moved chicken feet. Corrected On-Site Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Container of spilled limes in direct contact with ice in bin of soda machine ice bin. Observed beef (45F - Cold Holding); chicken (47F - Cold Holding); shrimp (46F - Cold Holding); pork (51F - Cold Holding); chicken (51F - Cold Holding); shrimp (47F - Cold Holding); pooled shell eggs (53F - Cold Holding); noodles (50F - Cold Holding); sprouts (44F - Cold Holding) in reach in cooler in kitchen. Per employee, all products in cooler since yesterday. Cut cabbage on counter beside reach in cooler at 77F. Employee states cut cabbage at 10:30. Temperature taken at 2:36. Fresh garlic and oil mixture on cart in front of grill at 72F. Employee states placed on cart from cooler at 10:30. Temperature taken at 2:45. In walk in cooler, pork (47F - Cold Holding); chicken (47F - Cold Holding); pork wonton (48F - Cold Holding); shrimp (53F - Cold Holding); pork (49F - Cold Holding); chicken (48F - Cold Holding); beef (48F - Cold Holding). All products in cooler overnight. Three packages of thawed tuna with label stating to remove before thawing in reach in cooler in sushi area. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef (45F - Cold Holding); chicken (47F - Cold Holding); shrimp (46F - Cold Holding); pork (51F - Cold Holding); chicken (51F - Cold Holding); shrimp (47F - Cold Holding); pooled shell eggs (53F - Cold Holding); noodles (50F - Cold Holding); sprouts (44F - Cold Holding) in reach in cooler in kitchen. Per employee, all products in cooler since yesterday. Cut cabbage on counter beside reach in cooler at 77F. Employee states cut cabbage at 10:30. Temperature taken at 2:36. Fresh garlic and oil mixture on cart in front of grill at 72F. Employee states placed on cart from cooler at 10:30. Temperature taken at 2:45. In walk in cooler, pork (47F - Cold Holding); chicken (47F - Cold Holding); pork wonton (48F - Cold Holding); shrimp (53F - Cold Holding); pork (49F - Cold Holding); chicken (48F - Cold Holding); beef (48F - Cold Holding). All products in cooler overnight. Repeat Violation Admin Complaint
- 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. Sushi rice has no time marking. Operator stated rice was placed out at 1:00 and marked time on rice container. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container of plastic wrap on hand wash sink by back exit. Employee moved wrap. 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. At beginning of inspection, five employees engaged in food preparation with no certified food manager. Certified food manager arrived during inspection. Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray/squirt bottle containing toxic substance not labeled. Squirt bottle with pink liquid at hand wash sink at sushi area. Operator stated it was soap and labeled. Corrected On-Site
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit gauge in recharge zone.
Food safety inspection conducted on 5/24/2024 revealed 32 total violations (9 high priority, 3 intermediate, 19 basic).
Inspection on 9/13/2023
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 9/13/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/12/2023
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product. Repeat Violation Admin Complaint - From follow-up inspection 2023-09-12: At time of follow up inspection no stop sales issued. Inside the reach in cooler during inspection pork 48F and 51F, cooked chicken 46F and 50F, cooked shrimp 51F, shrimp 48F, beef 45F, chicken 46F, dumplings 52F. Per operator all items placed in the reach in cooler at 11:30am. Operator placed ice bags on top of product and removed some to the walk in cooler. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2023-09-12: At time of follow up inspection establishment has received some maintenance for the flip top reach in cooler, per operator unable to fully fix the issue and maintenance person is coming back to complete the repair. Inside the reach in cooler during inspection pork 48F and 51F, cooked chicken 46F and 50F, cooked shrimp 51F, shrimp 48F, beef 45F, chicken 46F, dumplings 52F. Per operator all items placed in the reach in cooler at 11:30am. Operator placed ice bags on top of product and removed some to the walk in cooler. Admin Complaint
Food safety inspection conducted on 9/12/2023 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 9/7/2023
High Priority
9
Intermediate
4
Basic
6
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink,McLean containers stacked while wet. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Walk in cooler door handle missing and door gaskets torn. Repeat Violation
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hung over flip top reach in freezer on the main cook line. Employee removed the sticky tape. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Multiple containers of food stored on the floor in the walk in cooler and walk in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease on the hood filters. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar counter, wet wiping cloths stored on clean cutting board. Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In the dry storage area, one can of water chestnuts with dents on both end of the can around the seal. Operator removed the can from the shelf to be discarded. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic grocery bags used in direct contact to store cooked egg rolls in the reach in freezer. Operator removed the egg rolls from the grocery bag. Corrected On-Site
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. On the shelf at the rear exterior door, one can of raid pesticide. Repeat Violation Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer raw chicken and beef in plastic wrap over uncovered ready to eat krab rangoons.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler closest to the sushi bar, raw shrimp over ready to eat egg rolls. Operator switched the storage levels. Corrected On-Site Repeat Violation Admin Complaint
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 8 rodent droppings on the dish machine, observed 2 rodent droppings on cans in the dry storage area. Operator swept and discarded the rodent droppings. **Corrective Action Taken** Warning
- 35A-18-4:High Priority - Rodent rub marks present along walls/ceilings. Observed rodent rub marks around ceiling pipe that enters gap in the wall above the walk in cooler. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; dumpling (48F - Cold Holding); scallops (49F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (48F - Cold Holding); pork (49F - Cold Holding); beef (50F - Cold Holding); shrimp (49F - Cold Holding); chicken (49F - Cold Holding) all items placed in cooler in the morning around 11 am. Operator had employees remove and discard the product. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has food residue staining.
- 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/ At time of inspection over 4 employees present and no certified food manager present. Certified food manager present before conclusion of inspection. **Corrective Action Taken** Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the sushi bar hand wash sink or hand wash sink by the rear exterior door. 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. In the walk in cooler, cooked chicken from the previous day stored with no product date marking. Repeat Violation
Food safety inspection conducted on 9/7/2023 revealed 19 total violations (9 high priority, 4 intermediate, 6 basic).