NEW PACIFIC ASIAN BISTRO
159 PALENCIA VILLAGE DR #111
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 2 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).