DirtyFLRestaurant Inspection Data

ONE THIRD ASIAN HOUSE

164 EVEREST LANE # 5

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 8847263

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease , food debris under grill and storage.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen. Sides of equipment.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over stacked tofu in make table at 50°. Moved by manager to base of cooler. **Corrective Action Taken**

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8679190

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8719226

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Underside of ice bin of soda machine in kitchen. Inside of non used ice bin next to dish machine. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Multiple buckets of soy sauce and boxes of panko throughout kitchen. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan guards of condenser in walk in cooler.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 200ppm, operator remade to 100ppm Corrected On-Site Repeat Violation
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee making sushi rolls at sushi bar area touching raw fish with gloved hands then continued to touch cucumbers, cream cheese, and other ready to eat items with the same gloved hands that are used in sushi rolls that contain both raw animal products and no raw animal products.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands in prep sink on cook line by walk in cooler without any soap.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw chicken fingers stored over raw salmon, removed from original packaging, in reach in freezer on cook line, both items rearranged. Also raw beef stored over bag of carrots in walk in cooler, beef moved Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (58F - Cold Holding) in walk in cooler per operator employee take entire flat of eggs in and out of cooler for approximately 1 hour. tofu (67F - Cold Holding) sitting on top of other containers in top section of reach in cooler on cook line, per manager lid has been consistently open for 1 hour, tofu moved to bottom of cooler. **Corrective Action Taken**
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink on cook line by walk in cooler without any soap.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Buckets in hand wash station by cook line, buckets removed. Corrected On-Site
  • 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. One of the operators does not have any proof of training, operator was able to fill out food handler training certificate during inspection. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 5/22/2024

Inspection #: Visit ID: 8501276

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Around deflector plate of large ice machine in kitchen. Underside of ice bin of soda machine in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce in kitchen, manager corrected during inspection. Corrected On-Site Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Both sanitation bucket reading in establishment reading 0ppm, both remade to 100ppm Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 0ppm, operator changed out sanitizer bucket and retested at 100ppm Corrected On-Site 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. Raw fish, removed from original packaging, stored over bag of mangos in reach in freezer in server area, all items rearranged. Also raw chicken stored over raw beef in reach in freezer in sever area, both removed from original packaging. Also raw beef stored over noodles in walk in cooler, beef removed. Also raw fish stored over cut kale in reach in cooler at sushi bar, fish removed. Corrected On-Site Repeat Violation Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. American Roll J&J Roll Warning
  • 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. One employee on site does not have any training
  • 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. Per operator tempura batter is held on time control, but it is not on written procedures, batter written in Corrected On-Site
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station next to walk in cooler, water turned back on. Corrected On-Site

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8341022

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoops in bulk sugar and rice containers.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents have dust build up on vent and surrounding tiles.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, metal bowls stacked while wet.
  • 08B-38-4:Basic - Food stored on floor. Jugs of fryer oil stored on the floor on the main cook line. Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Blue bug light stored over pass through window and single service carry out containers.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on the side of the wok station. Repeat Violation
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0 ppm during inspection, operator replaced the sanitizer and primed machine to 100ppm chlorine. Corrected On-Site
  • 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 stand up reach in freezer by the fryers raw pork belly over tempura ice cream. Operator relocated the pork belly and ice cream. In the standup reach in freezer opposite the warewashing area, raw beef in plastic wrap over cheese rangoons in plastic wrap. In the low two door reach in freezer, raw salmon in plastic wrap over bag of edamame. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards with food residue staining on the edges of the cutting board. 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 with no product date marking. In the two door reach in cooler cooked noodle from the previous day with no product date marking.