CHINA FUN TAKE OUT
11020 4 ST N
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
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).
Inspection on 4/16/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Stored food not covered. During routine inspection observed Cut cabbage in walk in cooler not covered. Manager put cover on. Corrected On-Site
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Was Feb 1 24 now 2-1-25 Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Location: deli cooler at cook line Initial temp at time 12:00pm a. Pork dumplings 47F (cold holding) b. Shrimp 49F (cold holding) c. Raw chicken 50F (cold holding) manger put in walk in freezer. Re-temp at 12:28pm a. Pork dumplings 40F (cold holding) b. Shrimp 42F (cold holding) c. Raw chicken 40F (cold holding)
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. During routine inspection observed cup bowl in Hand washing sink next to three compartment sink. Manager moved. 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. During routine inspection observed no date marks on all products prepared yesterday.
Food safety inspection conducted on 4/16/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 11/29/2023
High Priority
6
Intermediate
5
Basic
22
Total
33
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop inside two containers of flour and cornstarch on shelf next to walk-in cooler. Bowl without handle used as scoop stored in soy sauce.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves in kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displaying expired license 02-01-2022
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler on cook line.
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. From walk-in cooler a. Four 5.25 cans of soy sauce dented around seam.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on prep table.
- 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep table in cook line is rusted.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor soiled with food debris.
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor on cook line. 5 gallon bucket of soy sauce stored on floor in walk-in cooler. 5 gallon bucket of soy sauce stored on floor near three-compartment sink. Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Barbecue oven used more than 24 hours ago soiled with debris buildup.
- 36-62-4:Basic - Light not functioning above cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled with mold-like substance.
- 33-16-4:Basic - Open dumpster lid.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach-in cooler.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cook line interior soiled with food debris.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Observed employee storing cooked chicken in raw chicken cardboard top. Employee moved chicken to sheet pan. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single-serve items at front not inverted. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Two pans of egg rolls not coin walk-in cooler on top shelf. 50lb bag of cornstarch on shelf next to walk-in cooler is not covered. 50lb bag of seasoning stored on floor in warewashing area. 5 gallon bucket of soy sauce stored on floor behind steam table.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Two containers of chicken in prep sinks thawing without running water or under refrigeration. Operator removed chicken and fried chicken. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Two containers of flour and cornstarch on shelf next to walk-in cooler removed from original packaging not labeled. Multiple containers of white powered not labeled on bottom shelf of rack located in front of walk-in cooler Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. From walk-in cooler a. Four 5.25 cans of soy sauce dented around seam. Dry-storage shelf next to,walk-in cooler a. #10 can of Bamboo shoots Dry-storage shelf near rear exit a. #10 can of Bamboo shoots
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee at front counter with phone enter kitchen and begin engaging in food preparation with washing hands and putting on gloves. Discussed with operator proper hand-hygiene techniques.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee discard cracked raw shell eggs, then touch clean utensil without washing hands and placing gloves on. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in walk-in freezer.
- 14-15-4:High Priority - Nonfood-grade utensil made from shelving used to fry chicken.
- 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. Raw chicken stored over raw beef in walk-in freezer.
- 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. Will email big poster.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink located at front counter has a bottled water stored in bowl. Hand wash sink in kitchen has items stored in bowl. Operator removed items. Hand wash sink has cans and bowls stored in bowl located next to three-compartment. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that recently hired food employee are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email employee health reporting agreement.
- 53A-15-4:Intermediate - Person in charge unable to answer basic questions about allergens. Will email 8 major allergen poster.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of soap on hand wash sink in kitchen. Unlabeled jug of degreaser behind barbecue oven not labeled. Unlabeled spray bottle in front of hand wash sink at front counter.
Food safety inspection conducted on 11/29/2023 revealed 33 total violations (6 high priority, 5 intermediate, 22 basic).