GREAT WALL
1024 62ND AVE N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used for dispensing inside flour.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2022
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Near three compartment sink.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Table used for soups. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Oil on floor u def wok. bag of carrots on floor of walk in cooler employee moved all items Corrected On-Site Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened beverage water inside deli cooler with cut cabbage. Employee moved Corrected On-Site Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting boards
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Pork in walk in cooler inside to go bags employee removed
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Was exp 2 1 2025 now 2-1-2026 Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris . Cutting boards soiled near three component sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker in front of front hand wash sink. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both front hand wash sinks employee replaced Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/8/2025 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 12/26/2024
High Priority
4
Intermediate
6
Basic
5
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes in rinse compartment. Wash and sanitizer compartment not set up. Inspector provided/printed DBPR Manual Dishwashing Procedure form. **Corrective Action Taken**
- 08B-38-4:Basic - Food stored on floor. Bag of carrots and bucket of raw chicken wings in walk in cooler stored on floor. Container of oil stored on floor at wok station. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink next to three compartment sink. Inspector provided printed DBPR hand washing sign. Employee posted sign at hand sink. Corrected On-Site Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open soda can of Mountain Dew stored on rack in single door reach in deli cooler over buss tub of noodles.
- 08B-12-5:Basic - Stored food not covered. Bowls of cooked shrimp and cooked chicken stored in walk in cooler not covered. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of Advil and bottle of prescription stored on top of reach in cooler across from wok station.
- 12A-20-4:High Priority - Employee washed hands with no soap. Observed employee come in front back kitchen door and rinse his hands off in utility sink next to dry storage area and then began engaging in food preparation at fryer area.
- 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. Sheet pans of frozen raw chicken covered with plastic wrap stored on top of sheet pans of frozen raw beef covered with plastic in walk in cooler. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items stored on prep table next to fryer on cook line: chicken (61F - Cold Holding); pork egg rolls (71F - Cold Holding); chicken (71F - Cold Holding) Discussed with PIC that 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. Inspector provided/printed Time As A Public Health Control Written Procedures at time of inspection. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler stained.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Container storing food items and sheet pans stored on top of container blocking access to hand sink near three compartment sink. Dinning room chair storing rice cooker blocking hand sink in front counter area. Items were moved at both hand sinks to allow easy access. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bags of sesame seeds and boxes of tea bags being stored in hand sink next to three compartment sink. Items were removed from hand sink. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing at hand sink next to three compartment sink. Employee stocked paper towels. Corrected On-Site
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Approved sanitizer not observed for three compartment sink or sanitizer bucket. Employees stated they were not sanitizing dishes because they are a take out restaurant. Inspector discussed all dishes and utensils being used to store and prepare food must sanitized. Employee went to store to buy approved chlorine sanitizer during inspection. Approved chlorine sanitizer was purchased. 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 buss tubs of cut cabbage, cooked chicken, noodles, and buckets of sauces not date marked in walk in cooler. Repeat Violation
Food safety inspection conducted on 12/26/2024 revealed 15 total violations (4 high priority, 6 intermediate, 5 basic).
Inspection on 4/11/2024
High Priority
6
Intermediate
7
Basic
20
Total
33
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves on bottom shelf of prep tables. Repeat Violation
- 14-09-4:Basic - Cutting board on reach-in cooler across wok grill has cut marks and is no longer cleanable. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water on top of reach-in cooler on cooks line.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk-in cooler not identified and segregated. Operator removed food. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of reach-in cooler on cooks line.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. Worn gasket on reach-in cooler on cooks line across wok grill.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. Container of cooked ribs stored on floor near walk-in cooler. Bag of carrots on floor in walk-in cooler. Operator removed items from floor. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle touching cooked shredded pork in upright refrigerator across from fat-fryer. Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Will email DBPR Form 5030-105. Choking First Aid Procedures.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in warewashing area. Will email DBPR Form 5030-111. Employees must wash hands.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers on cooks line. Hood filters are soiled with grease buildup.
- 22-16-4:Basic - Reach-in coolers on cooks line interior have accumulation of soil residues.
- 21-10-4:Basic - Soiled dry wiping cloth in use stored on top of cutting board on reach-in cooler on cooks line.
- 08B-12-5:Basic - Stored food not covered. From walk-in cooler items not covered a. Raw chicken wings b. Raw chicken kabobs c. Raw shrimp d. Cooked shrimp e. Cooked chicken f. Cut cabbage g. Peeled onions Repeat Violation
- 25-02-4:Basic - Unwrapped single-service utensils located at front counter for customer self-serve not presented so that only the handles are touched. Operator inverted single-serve utensils. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers containing white substances in dry-storage area not labeled.
- 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. Observed employee touching ready-to-eat cooked beef with bare hands in reach-in cooler on cooks line. Asked operator to reheat to 145f. Operator did not reheat. Discarded beef. Stop-sale not warranted. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. Observed employee touching ready-to-eat cooked beef with bare hands in reach-in cooler on cooks line. Asked operator to reheat to 145f. Operator did not reheat. Operator discarded beef. Stop-sale not warranted. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper used as liner for fried chicken on sheet pans.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery store bags used to store food in walk-in freezer. Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating on expired license. 02-01-2024 Operator updated license during inspection. Corrected On-Site
- 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 kabobs stored above scallop nuggets in walk-in freezer. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
- 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front counter is blocked with rice warmer and chair. Operator removed items. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Multiple items are stored in front of hand wash sink at front counter.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection. Discussed with operator that a CFM has to be present when 4 or more including himself is engaging in food preparation. **Corrective Action Taken**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink in warewashing area. Operator removed paper towels and reinstalled. Dispenser is operational. 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. From walk-in cooler a. Multiple containers of cooked chicken more than 24 hours ago. b. Cooked shrimp more than 24 hours ago.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squeeze bottle on hand wash sink at front counter. Operator labeled squeeze bottle. Corrected On-Site
Food safety inspection conducted on 4/11/2024 revealed 33 total violations (6 high priority, 7 intermediate, 20 basic).
Inspection on 10/20/2023
High Priority
2
Intermediate
2
Basic
14
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in soy sauce bucket
- 14-05-4:Basic - Cardboard used to line food-contact shelves. On top of flat top next to fryers
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Under prep table on cook line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches under shelf near mop sink, operator cleaned area Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Food debris under dry storage shelves
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and baking powder
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in pork and chicken wings in white cooler across from fryers, removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Hood filters soiled
- 25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line
- 08B-12-5:Basic - Stored food not covered. Chicken, egg rolls and lettuce not covered in walk-in cooler
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Rice bags containing Rangoon and prepared sandwiches in chest freezer. Multiple items in to go bags in walk-in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (72F - Cold Holding), held less than 4 hours, moved to reach in cooler **Corrective Action Taken** Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in walk-in and reach in freezers
Food safety inspection conducted on 10/20/2023 revealed 18 total violations (2 high priority, 2 intermediate, 14 basic).