DirtyFLRestaurant Inspection Data

CHINA 1 OF WEST HERNANDO LLC

1446 PINHURST DRIVE

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10751004

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Reviewed with manager .
  • 14-11-5:Basic - Equipment in poor repair. Microwave interior chipped and rusted . Reviewed with manager
  • 36-73-4:Basic - Floor soiled/has accumulation of debris in kitchen areas behind coolers and under cooking equipment . Reviewed with manager
  • 08B-38-4:Basic - Food stored on floor in walk in cooler, walk in freezer and storage areas . Reviewed with manager
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in food prep area . Reviewed with manager .
  • 22-08-4:Basic - Microwave has accumulation of black substance/grease/food debris.. Reviewed with manager
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled in kitchen . Reviewed with manager
  • 08B-12-5:Basic - Stored food not covered in walk in cooler . Reviewed with manager
  • 14-12-4:Basic - Utensils in poor condition. Chipped bowls in use at cook line and dishwashing areas . Reviewed with manager .
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in dishwashing area . Manager placed sanitizer bucket in a second bucket Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name in dry storage areas. Manager labeled containers . Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves on without washing hands . Review3d with manager and employee . Employee removed gloves , washed hands then put new gloves on Corrected On-Site
  • 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 cooked noodles with bare hands . Reviewed with manager then reviewed with employee . Employee washed hands and put gloves on . Manager touched cut vegetables with fingers , manager discarded food that were touched **Corrective Action Taken**
  • 12A-20-4:High Priority - Employee washed hands with no soap in front counter area . Reviewed with manager handwashing procedures . Employee washed hands correctly . Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over cooked vegetables in walk in cooler .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage on counter at 72 F placed on counter at 11:30 am manager moved cabbage inside reach in cooler recheck at 1:00 pm 45-47 F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked broccoli at 94 F at steam holding area . Manager reheated broccoli to 170 F 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. Reviewed with manager.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Containers of sauce stacked in front of back kitchen hand wash sink . Reviewed with manager hand wash sinks must be ax at all times. Containers relocated Corrected On-Site
  • 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. Egg rolls and Meats cooked over 24 hours , cut vegetables cut over 24 hours in reach in coolers . Reviewed with manager
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Qitaoguo expired training in 2024 . Manager to retrain employee
  • 41-17-4:Intermediate - Spray bottle and jug containing toxic substance not labeled in dishwashing area . Manager labeled containers Corrected On-Site

Inspection Date: 2/26/2025

Inspection #: Visit ID: 10750888

  • N/A:No Violations Were Observed

Inspection Date: 12/27/2024

Inspection #: Visit ID: 8780285

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over ready-to-eat sauce in walk-in cooler. Operator moved and stored correctly. Corrected On-Site 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. Required employee training expired for all employees. Proof of trainings expired in 02/2024 and 08/2024. Warning

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8614883

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 4 employees without hair restraints engaged in food preparation. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor in walk-in freezer. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed two buckets of raw scallops stored over unwashed produce in walk-in cooler. Operator moved and stored correctly. Corrected On-Site 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. Observed krab rangoon filling with cream cheese prepared on site Sunday, 02/17/24 without a date mark and fried chicken for sweet and sour chicken without a date mark made on Saturday, 02/17/24. . Employee marked containers. Corrected On-Site

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8450338

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor in walk-in freezer. Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed two buckets of raw scallops stored over unwashed produce in walk-in cooler. Operator moved and stored correctly. Corrected On-Site

Inspection Date: 7/20/2023

Inspection #: Visit ID: 8379165

  • 08B-38-4:Basic - Boxes of food stored on floor in walk-in freezer and containers of sauce stored on floor in walk-in cooler. 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. Observed employee with no hair restraint while preparing food in the wok. Repeat Violation
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden bowls used to move items from reach-in cooler to wok are chipped and broken. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour removed from original packaging and put in containers in dry storage without label. Repeat Violation
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed establishment using a bleach that is not approved for use with food contact surfaces. Operator went to the store and returned with correct bleach. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over noodles.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in rear of kitchen across from walk-in cooler with spoon stored in sink and scoop stored on top of faucet. Employee removed. Corrected On-Site