GREAT WALL II
3153 4 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
7
Intermediate
5
Basic
31
Total
43
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In rice bin **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Storage shelves behind front counter
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 21-05-5:Basic - Cloth used as a food-contact surface. Wiping cloth covering cooked rice on cook line
- 35A-03-4:Basic - Dead roaches on premises. One dead roach next to rear door to kitchen, staff cleaned and sanitized **Corrected On-Site** **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over rice noodles in walk in cooler
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled clothing on dry storage shelves
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Rear metal screen door damaged
- 12B-06-4:Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Mason jar containing burnt cigarettes on a can of hoisin sauce on storage shelves
- 08B-38-4:Basic - Food stored on floor. Bag of carrots, sauce bins on floor in walk in cooler **Repeat Violation**
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
- 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 bin
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door left open **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Peanut container containing liquid fat in walk in cooler, Metal soy sauce cans reused on cook line, Shell egg trays reused on cook line Plastic milk jug reused as rice scoop
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go containers on dry storage self in dining room
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance ladder stored against entrance to walk in cooler
- 08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and cauliflower over cut cabbage in walk in cooler
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons for customer access at front counter loose in bin
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under triple sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple bins containing white powder at rear of kitchen not labeled
- 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.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in cardboard boxes in walk in cooler, beef in to go bags 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. Unpackaged raw chicken over box of noodles in freezer
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over uncovered sauce bins in walk in cooler **Repeat Violation**
- 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. Unpackaged raw chicken over unpackaged raw beef in reach in freezer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura chicken (75F - Cold Holding); yellow rice (53F - Cold Holding) held less than 4 hours, discussed keeping items in cooler
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Boxes of cigarettes over food on dry storage shelves
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tempura chicken cooling at room temperature on storage shelf for over two hours, moved to cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink behind 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. Cooked pork in freezer not dated
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 4/22/2025 revealed 43 total violations (7 high priority, 5 intermediate, 31 basic).
Inspection on 2/6/2025
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. To go cups used as scoops in meat walk in cooler - From follow-up inspection 2025-02-06: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-02-06: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-02-06: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Cases of fryer oil on floor in kitchen - From follow-up inspection 2025-02-06: **Time Extended**
- 35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gaps at back door - From follow-up inspection 2025-02-06: **Time Extended**
- 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in cardboard sauce boxes in walk in cooler - From follow-up inspection 2025-02-06: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Back side of cooks line **Repeat Violation** - From follow-up inspection 2025-02-06: **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. No date marking of any kind **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).
Inspection on 12/4/2024
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go cups used as scoops in meat walk in cooler
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach under 3 compartment sink
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 08B-38-4:Basic - Food stored on floor. Cases of fryer oil on floor in kitchen
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gaps at back door
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 live flies on back side of cooks line
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in cardboard sauce boxes in walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce buckets in walk in cooler
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back side of cooks line **Repeat Violation**
- 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. Laundry bleach on premises. Restaurant supply store next door, manager went and purchased food safe bleach.
- 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. No date marking of any kind **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.
Food safety inspection conducted on 12/4/2024 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).