ASIAN HOUSE
Madeline Avenue
Florida, 32129
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2025-04-07: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Multiple stored food items not covered in walk-in cooler Repeat Violation Warning - From follow-up inspection 2025-04-07: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris. Warning - From follow-up inspection 2025-04-07: **Time Extended**
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in freezers. Warning - From follow-up inspection 2025-04-07: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler. Warning - From follow-up inspection 2025-04-07: **Time Extended**
Food safety inspection conducted on 4/7/2025 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 4/7/2025
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 36-73-4:Basic - Floor soiled by oven with grease debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple stored food items not covered in walk-in cooler Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in freezers. 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. All food prepared from previous day needs date marking in walk in cooler Repeat Violation
Food safety inspection conducted on 4/7/2025 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 2/3/2025
High Priority
0
Intermediate
7
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Warning
- 36-11-4:Basic - Floors not maintained smooth and durable. Warning
- 08B-12-5:Basic - Multiple stored food items not covered in walk-in cooler Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar removed from original container and not labeled. Employee labeled. Corrected On-Site Warning
- 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. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 11am Fried chicken 80F on speed rack. Manager moved items in walk-in cooler. Re temp fried chicken 12:40 is 63F. **Corrective Action Taken** Warning
- 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
- 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. Warning
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in freezers. Warning
- 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. All food prepared from previous day needs date marking in walk in cooler. Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink when turning valve on next to 3cp Repeat Violation Warning
Food safety inspection conducted on 2/3/2025 revealed 12 total violations (0 high priority, 7 intermediate, 5 basic).
Inspection on 5/13/2024
High Priority
2
Intermediate
7
Basic
11
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair above cooks line and three-compartment sink.
- 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. Five gallon container of cooking oil stored on floor on cooks line. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in kitchen area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
- 22-16-4:Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. From walk-in cooler items not covered. a. Cut carrots b. Peeled onions c. Cut cabbage
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ready-to-eat pasta and sausages stored in the same container with raw meat in reach-in freezer near walk-in cooler. Operator removed pasta and sausages. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From upright refrigerator on cooks line at 1:35pm. Operator placed in reach-in freezer and ice bath. Re temp at 2:10pm a. pork egg rolls (47F - Cold Holding); 40f b. fried chicken (46F - Cold Holding); 40f c. milk (46F - Cold Holding) 38f From cooks line at 1:35pm a. pasta rehydrating (73F - Cold Holding) 61f **Corrective Action Taken**
- 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink n cooks line.
- 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. 1. Tung Tran Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
- 31B-03-4:Intermediate - No soap provided at handwash sink on cooks line.
- 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. From walk-in cooler a. Cooked rice b. Multiple containers of cooked chicken Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on floor near three-compartment sink is not labeled.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in cooks line when turning valve on.
Food safety inspection conducted on 5/13/2024 revealed 20 total violations (2 high priority, 7 intermediate, 11 basic).