DirtyFLRestaurant Inspection Data

DON WUICHO

DON WUICHO in SOUTH BAY has 7 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections show improving food safety practices.

Last inspection: 7 months ago · 7 reports on file

900 US HIGHWAY 27 NORTH

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

8/29/2025· 7mo ago

Visit ID: 13505998

Met Inspection Standards
  • N/A:No Violations Were Observed

8/27/2025· 7mo ago

Visit ID: 10932078

Follow-up Inspection Required

4 high, 2 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle stored on shelf above customers cooked food. Manager removed. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in Sanitizer bucket. Corrected On-Site Warning
  • 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. Prep Table- ; Cooked Pork at 2:45 PM (90-93F - Cooling) for an hour. Rechecked at 3:15 to 84F. Observed cooling covered under no temperature control.Operator uncovered and moved to reach in cooler to quick chill. **Corrective Action Taken** Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.. Employee after cashing out guest. Proceeded to put on gloves and failed to washed hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box- ; Guava and Cheese pastries (107F - Hot Holding), Per Manager food items in unit more than 4 hours. See stop sale Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Hot box- ; Guava and Cheese pastries (107F - Hot Holding), Per Manager food items in unit more than 4 hours. See stop sale 2) Stove- ; Cooked Tamales (123F - Hot Holding); Cooked Pork (125F - Hot Holding); Soup (115F - Hot Holding). Per Manager items in unit less than 2 hours. Manager reheated to 165F Tamales 169F.. Corrected On-Site Warning

1/29/2025· 1y 2mo ago

Visit ID: 10722583

Met Inspection Standards

3 high, 1 int

  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed chef go outside food truck then reentered and began handling clean pot with tamales; no hand wash. Advised operator that chef should wash hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at double door stainless steel reach in cooler: raw chicken and raw beef stored over pots of cooked spaghetti. Operator stored properly. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On countertop: raw shelled eggs (78F - Cold Holding) As per chef, placed on counter 20 mins prior. Not received or portioned today. Operator placed to quick chill. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unlabeled spray bottle. Advised operator to label.

11/18/2024· 1y 4mo ago

Visit ID: 8713422

Follow-up Inspection Required

2 high

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracker raw shelled eggs then handled clean utensil and bread to prepare meal; no glove change; no hand wash. Chef washed hands. Corrected On-Site
  • 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 grill: cooked pork (115F - Hot Holding) As per operator, cooked since 3.75 hours. Operator reheated to 178F. Corrected On-Site Repeat Violation Admin Complaint

4/19/2024· 1y 12mo ago

Visit ID: 8656198

Met Inspection Standards
  • N/A:No Violations Were Observed

4/18/2024· 1y 12mo ago

Visit ID: 8577167

Follow-up Inspection Required

4 high, 2 int

  • 41-07-4:High Priority - Container of medicine improperly stored. At storage rack above prep table near triple sink: Women's gummy vitamins stored above prep table. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In use utensils stored in unclean water of 83F. Operator removed water. Corrected On-Site Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flies flying around in food truck; 1 landing on trash can. Warning
  • 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 shelf with spices: Fresh garlic and oil mixture (87F - Hot Holding) As per operator, kept for 1 hour at room temperature. Operator placed in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packages raw steak slices for more than 48 hours. Operator removed steaks and placed them in ziplock bags. Provided contact information for Jose Quinoles to contact regarding approval of HACCP plan. Corrected On-Site Warning

12/18/2023· 2y 4mo ago

Visit ID: 8335320

Met Inspection Standards

4 high, 2 int, 1 basic

  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. At triple sink in wash compartment: raw beef being thawed at room temperature. Operator placed in bottom of double door stainless steel reach in cooler.
  • 41-07-4:High Priority - Container of medicine improperly stored. At storage rack above prep table near triple sink: Women's gummy vitamins and fish oil stored above prep table. Operator removed.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top reach in cooler: Cuban sandwich meat with cheese (52Fat 1:40pm- ambient cooling) As per operator prepped at 9am. Item did not cool to 41F within 4 hours. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top reach in cooler: Cuban sandwich meat with cheese (52Fat 1:40pm- ambient cooling) As per operator prepped at 9am. Item did not cool to 41F within 4 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line in oven: cooked rice and beans (45F-hot holding) Per operator made 3 hours ago Operator decided that they will only use as employee food. On prep table near stove: cooked pork (78F - Hot Holding) Per operator made 2 hours 30 mins ago Operator began to reheat to 165F. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top reach in cooler: ham slices (45F at 1:40pm; 47F at 2:00pm - ambient Cooling) As per operator sliced today and cooling since 10:30 At current rate of cooling item will not cool to 41F in 4 hours. Item double panned. Operator moved item to double door stainless steel cooler to quick chill. **Corrective Action Taken**
  • 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.