CHINA FUN TAKE OUT
11020 4 ST N
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/25/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/19/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Inside rice and starch. Employee moved **Corrected On-Site** **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water on prep table near cook line. Employee moved. **Warning**
- 08B-38-4:Basic - Food stored on floor. Bag of starch on floor of dry storage shelve. **Warning**
- 08B-12-5:Basic - Stored food not covered. Rice on dry storage shelve. Starch dry storage shelve. Oil on floor of cook line number burner. Employee moved. **Corrected On-Site** **Warning**
- 12A-20-4:High Priority - Employee washed hands with no soap. During inspection observed employee wash hands with cold water only. Instructed to wash hands with soap water and use paper towel. **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go bags in freezer used for food storage. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli reach in cooler Beef (45F - Cold Holding); Poultry (46F - Cold Holding); Fish (45F - Cold Holding); Pork (47F - Cold Holding); Dairy (45F - Cold Holding) Moved all time temperature control for safety foods to walk in cooler during inspection. **Corrective Action Taken** **Warning**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Prepared raw chicken. Cook used three compartment sink to wash hands. Prepared raw chicken. **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. During inspection observed hand wash sink next to three compartment with food and wood and pan. Employee moved. **Corrected On-Site** **Warning**
Food safety inspection conducted on 2/19/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 1/15/2025
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-15: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Stainless steel sing door oven next to wok station heavily soiled with food debris and built up grease. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-15: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Trays and bags of frozen raw chicken not in commercial package stored above trays of premade frozen raw beef skewers not in commercial package in walk in freezer. - From follow-up inspection 2024-11-15: Sheet pans storing premade frozen raw beef skewers not in commercial package over sheet pans of frozen raw chicken observed in walk in cooler during callback inspection. Discussed and emailed DBPR form about Safe Refrigeration Storage with operator. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-01-15: Observed sheet pans of frozen raw chicken covered with plastic wrap stored above sheet pans of premade frozen raw beef skewers and sheet pans of frozen raw beef not in commercial package stored inside walk in cooler during callback inspection. **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-15: Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Event form in Chinese during routine inspection on 11/12/24. Discussed with operator during callback. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-01-15: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler stained. - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-15: **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. Buss tub of cooked chicken prepared on 11/9 stored in walk in cooler not date marked. Cooked noodles stored in stainless steel freezer/fridge across from three compartment sink prepared on 11/9 not date marked. **Repeat Violation** - From follow-up inspection 2024-11-15: **Time Extended** - From follow-up inspection 2025-01-15: **Time Extended**
Food safety inspection conducted on 1/15/2025 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 11/15/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022. - From follow-up inspection 2024-11-15: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Boxes of oil, and containers of soy sauce stored on floor next to walk in cooler door and cook line. Bag of carrots stored on floor in walk in cooler. - From follow-up inspection 2024-11-15: Boxes of oil on floor across from cook line. **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Stainless steel sing door oven next to wok station heavily soiled with food debris and built up grease. - From follow-up inspection 2024-11-15: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over buss tub of cooked pork in walk in cooler. - From follow-up inspection 2024-11-15: Raw shelled eggs stored over buss tub of cooked pork in walk in cooler at the time of inspection. Discussed with operator raw shelled eggs must be stored under ready to eat items. Emailed operator DBPR Safe Refrigeration Storage form during routine inspection on 11/12/24. **Extended** **Time Extended** **Corrective Action Taken**
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Trays and bags of frozen raw chicken not in commercial package stored above trays of premade frozen raw beef skewers not in commercial package in walk in freezer. - From follow-up inspection 2024-11-15: Sheet pans storing premade frozen raw beef skewers not in commercial package over sheet pans of frozen raw chicken observed in walk in cooler during callback inspection. Discussed and emailed DBPR form about Safe Refrigeration Storage with operator. **Time Extended** **Corrective Action Taken**
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-11-15: Emailed operator DBPR Clean-Up of Vomiting and Diarrheal Event form in Chinese during routine inspection on 11/12/24. Discussed with operator during callback. **Time Extended** **Corrective Action Taken**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler stained. - From follow-up inspection 2024-11-15: **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. Buss tub of cooked chicken prepared on 11/9 stored in walk in cooler not date marked. Cooked noodles stored in stainless steel freezer/fridge across from three compartment sink prepared on 11/9 not date marked. **Repeat Violation** - From follow-up inspection 2024-11-15: **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : 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 certificate provided for Lang Zhen expired on 8/30/2024. **Warning** - From follow-up inspection 2024-11-15: Time extended employee training for 60 days from routine inspection on 11/12/24. **Time Extended**
Food safety inspection conducted on 11/15/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 11/12/2024
High Priority
7
Intermediate
7
Basic
5
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired on 2/1/2022.
- 08B-38-4:Basic - Food stored on floor. Boxes of oil, and containers of soy sauce stored on floor next to walk in cooler door and cook line. Bag of carrots stored on floor in walk in cooler.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. Stainless steel sing door oven next to wok station heavily soiled with food debris and built up grease.
- 08B-12-5:Basic - Stored food not covered. Bowl of raw pork, pot of marinated pork, buss tub of cooked chicken, and five gallon buckets of sauces in walk in cooler not covered. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Buss tub of raw shrimp thawing in middle compartment sink in standing water.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Three- 6lbs 8oz dented cans of Bamboo Shoots.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over buss tub of cooked pork in walk in cooler.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Trays and bags of frozen raw chicken not in commercial package stored above trays of premade frozen raw beef skewers not in commercial package in walk in freezer.
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice hot holding in rice cooker (83F - Hot Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items sitting out on prep tables next to reach in deli cooler on cook line: Buss tub of cooked chicken (73F - Cold Holding); Buss tub of cooked noodles (50F - Cold Holding); Buss tub of cut cabbage (66F - Cold Holding) Buss tub of cut cabbage was placed in a stainless steel container and stored in the walk in freezer to bring down the temperature. Re-temped cabbage at 2:57pm cabbage (40F - Cold Holding) Cooked chicken was reheated in fryer and temperature was brought up to (238F - Reheating) Cooked noodles were reheated in wok station and temperature was brought up to (185F - Reheating) Buss tub of raw shrimp thawing in three compartment sink (83F - Cold Holding) Shrimp was cooked on the wok station and temperature was brought up to (198F - Cooking) Discussed with cook and cashier the cooling process must be restarted and it begins at 135F. Temperature must be brought down from 135F to 70F within two hours. Then 70F to 41F within 4 hours. Discussed with operator over the phone items can either be hot held at 135 F or higher, cold held at 41 F or lower or they can use Time as a Public Health Control. **Repeat Violation** **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. white rice in rice cooker (83F - Hot Holding) Cook discarded rice and cooked a new bath of white rice.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Cook or cashier in charge lacks knowledge of Big 6 or symptoms.
- 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 boards on reach in cooler stained.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cart with broken down box stored in front of hand sink next to three compartment sink. Gloves for fryer oil, empty plastic bottle, and utensil stored in hand sink next to three compartment sink and single compartment utility sink. **Repeat Violation**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer observed. Employee stated the thermometer was lost. Inspector discussed thermometer is needed to verify temperatures and cooling parameters.
- 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. Buss tub of cooked chicken prepared on 11/9 stored in walk in cooler not date marked. Cooked noodles stored in stainless steel freezer/fridge across from three compartment sink prepared on 11/9 not date marked. **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 certificate provided for Lang Zhen expired on 8/30/2024. **Warning**
Food safety inspection conducted on 11/12/2024 revealed 19 total violations (7 high priority, 7 intermediate, 5 basic).