DirtyFLRestaurant Inspection Data

CHINA 1 TAKE OUT RESTAURANT

2261 34 ST S UNIT 2261

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/7/2025

Inspection #: Visit ID: 10830436

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation - From follow-up inspection 2025-05-07: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in food prep and cook line areas - From follow-up inspection 2025-05-07: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line -prep station soiled with food buildup in cracks. Repeat Violation - From follow-up inspection 2025-05-07: Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line -prep station soiled with food buildup in cracks. **Time Extended**

Inspection Date: 5/1/2025

Inspection #: Visit ID: 10752657

  • 32-09-4:Basic - A minimum of one bathroom facility is not available for public use. Out of order sign posted on bathroom door . Person in charge removed sign . Bathroom is in good working order and available for use Corrected On-Site
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.broken door on reach in cooler at cook line area- food temperatures between 48 -50 F . Reviewed with person in charge . Person in charge to schedule repair this day and not to use cooler until it is in good working order
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable in food prep and cook line areas
  • 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 person in charge
  • 08B-38-4:Basic - Food ( containers of sauces) stored on floor in walk in cooler . Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves soiled in kitchen - outer surface of microwave soiled Reviewed with person in charge
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in front cook line area . Reviewed with person in charge
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line . Heavily soiled reach in freezer in food prep area Reviewed with person in charge
  • 08B-12-5:Basic - Stored food ( clean vegetables, meats ) not covered in walk in cooler . Reviewed with person in charge
  • 29-03-4:Basic - Water draining onto floor surface from leaky pipe under triple sink . Person in charge placed container to catch water underneath triple sink and set up large tubs to wash , rinse , sanitize dishes to discard water in mop sink in dishwashing area . Manager scheduled plumbing service this day
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor in dishwashing area . Person in charge placed bucket in a bucket Corrected On-Site
  • 14-31-5:High Priority - -Nonfood-grade bags used in direct contact with food in freezer chest -Menus used to line containers of food Reviewed with person in charge
  • 41-07-4:High Priority - Container of medicine improperly stored- stored on shelf above rice cookers Person in charge relocated medicines Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - Employee cleaning dishes in prep sink . Reviewed with person in charge the use and set up of triple sink . Dishes moved to triple sink area **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 1 flying insect in back kitchen area by back door
  • 08A-05-6:High Priority - Raw animal food ( raw chicken ) stored over/not properly separated from ready-to-eat food ( bottles of water in walk in cooler Repeat Violation
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw chicken over frozen cheese on trays in freezer . Reviewed with person in charge .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - tofu 47 F, cooked pork 50:F , sprouts 44/45 F . cooked vegetables 49 F , cooked noodles 48 F, cut cabbage 47 F , raw beef 50 in cooler opposite woks Food in cooler overnight . No temperatures taken this day . Manager discarded **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tofu 47 F, cooked pork 50:F , sprouts 44/45 F ,cooked vegetables 49 F , cooked noodles 48 F, cut cabbage 47 F , raw beef 50 in cooler opposite woks . No temperatures taken this day .
  • 05-08-4:Intermediate - -No probe thermometer provided to measure temperature of food products. -Probe thermometer not used to ensure proper food temperatures. Reviewed with person in charge
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board on cook line -prep station soiled with food buildup in cracks. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Buckets stacked in front of hand wash sink in back kitchen . Reviewed with person in charge hand washing sinks must be accessible at all times . Buckets relocated Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink in back kitchen . Reviewed with person in charge hand washing sinks are for washing hands only . Items removed from hand wash sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back kitchen Corrected On-Site
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at hand wash sink at cook line . Reviewed with person in charge hand washing sinks must be stocked at all times . Soap placed at hand wash sinks Corrected On-Site Repeat Violation
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training expired in 2024 .. Reviewed with manager

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8727156

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen. Manager removed. Corrected On-Site Repeat Violation
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Half eaten apple on food contact surface in kitchen.
  • 08B-38-4:Basic - Food stored on floor. Soy sauce stored on floor by rear door. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked shrimp in walk in cooler. Manager stored correctly. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler and slicer have built up food debris. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in rear of kitchen. Manager replaced. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in rear of kitchen. Manager replaced. 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. Multiple prepared items in walk in cooler with no date marks.

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8590253

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table of reach in cooler on cook line. Manager removed. Corrected On-Site Repeat Violation
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Chest freezer in kitchen located underneath display of burnt ash. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cooked noodles stored in floor of walk in cooler. Cooking oil stored on floor of kitchen. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door open. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers on cook line not inverted for protection.
  • 08B-12-5:Basic - Stored food not covered. Multiple food items in walk in cooler stored with no covering of food items. Repeat Violation
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Unpackaged food stored in unlocked chest freezer in lobby or dining room area.
  • 41-07-4:High Priority - Container of medicine improperly stored. Medicine stored on prep table above cooked rice pot.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented 5 pound cans of dented ground bean sauce.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear of kitchen not landing on food or food contact surfaces. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken not all commercially packaged, stored over read to eat food items in upright single door freezer by three compartment sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Observed: rear prep table and cutting board ps on reach in coolers in kitchen have built up food debris. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in rear of kitchen blocked by buckets and covered with containers. Manager removed. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  • 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. Multiple cooked items in walk in cooler with no date marking.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at hand wash sink in kitchen.

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8348907

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bag of rice
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler door handles soiled
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Under cutting boards on cook line
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table of cook line
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In glass cooler at front counter
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Burnt ash from incense on shelf over chest freezers
  • 08B-38-4:Basic - Food stored on floor. Cooking oil on floor Bottled water on floor of walk-in cooler
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-17-4:Basic - In-use knife steel stored in cracks between pieces of equipment. Next to cooler on cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Slicer guard soiled with food residue Cooler gaskets soiled Hood filters soiled
  • 33-16-4:Basic - Open dumpster lid.
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  • 08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing in triple sink at room temperature
  • 14-12-4:Basic - Utensils in poor condition. Broken handle on rice scoop
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood cutting board it's cracks
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over soy sauce in walk-in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Equipment on hand sink at rear of kitchen Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink on cook line

Inspection Date: 7/12/2023

Inspection #: Visit ID: 8325918

  • 11-26-1:Intermediate - - From initial inspection : 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. Emailed agreement Warning - From follow-up inspection 2023-07-12: **Time Extended**