SPRING GARDEN CHINESE RESTAURANTE
850 49 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 5/10/2025
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-04-4:Basic - - From initial inspection : Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area. Warning - From follow-up inspection 2025-05-09: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area. **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to to go containers front of restaurant. Warning - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Deli cooler not working. Warning - From follow-up inspection 2025-05-09: Equipment in poor repair. Deli cooler not working. **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler Warning - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 03C-44-5:High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook at cook line cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature of food. Educated. Retemp 170 degrees. Corrected On-Site Warning - From follow-up inspection 2025-05-09: No cooking during inspection **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 41-20-4:High Priority - - From initial inspection : High Priority - Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid while cook engaged in food prep. Warning - From follow-up inspection 2025-05-09: Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 41-05-4:High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of prep table next to walk-in cooler. Operator put in waist receptacleA\005C005C00A0 Warning - From follow-up inspection 2025-05-09: Establishment using raid during call back inspection to radiate roaches educated **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1. During inspection observed rice noodles inside walk in cooler inside while bowl. Pink Mold like substance around the brim of bowl touching food. Stop sale 2. During inspection observed roaches on top of cutting boards walking on head of cut cabbage. Warning - From follow-up inspection 2025-05-09: No food being prepared during inspection **Time Extended** - From follow-up inspection 2025-05-09: No food being prepared during inspection **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line in bowl no heating or cold element. No time as a public health control document. rice (72F - Hot Holding); chicken (73F - Hot Holding) Garlic and oil 75 degrees cold holding at cook line. Warning - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Instructed to wash sink in hand wash sink. Warning - From follow-up inspection 2025-05-09: No active prep during call back **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink Warning - From follow-up inspection 2025-05-09: Establishment is using paper towel from on the shelf. **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
- 05-10-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature. Warning - From follow-up inspection 2025-05-09: No cooking during inspection **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-10: **Time Extended**
Food safety inspection conducted on 5/10/2025 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).
Inspection on 5/9/2025
High Priority
6
Intermediate
3
Basic
4
Total
13
Disposition: Facility Temporarily Closed
Inspection Details:
- 12B-04-4:Basic - - From initial inspection : Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area. Warning - From follow-up inspection 2025-05-09: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area. **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to to go containers front of restaurant. Warning - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Deli cooler not working. Warning - From follow-up inspection 2025-05-09: Equipment in poor repair. Deli cooler not working. **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler Warning - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 03C-44-5:High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook at cook line cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature of food. Educated. Retemp 170 degrees. Corrected On-Site Warning - From follow-up inspection 2025-05-09: No cooking during inspection **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 41-20-4:High Priority - - From initial inspection : High Priority - Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid while cook engaged in food prep. Warning - From follow-up inspection 2025-05-09: Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 41-05-4:High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of prep table next to walk-in cooler. Operator put in waist receptacleA\005C00A0 Warning - From follow-up inspection 2025-05-09: Establishment using raid during call back inspection to radiate roaches educated **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under front hand wash sink. Employee killed during inspection. 3 live roaches on table on top of cutting board with cut cabbage 15 live roaches inside a blue soda storage container. Warning - From follow-up inspection 2025-05-09: 5 live roaches inside deli cooler 1 live roach on deli cooler cutting boards were food is prepared. 3 live under lip of table at food prep table near three compartment sink. **Time Extended** - From follow-up inspection 2025-05-09: 1 live roach inside deli cooler pipe during call back inside. **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1. During inspection observed rice noodles inside walk in cooler inside while bowl. Pink Mold like substance around the brim of bowl touching food. Stop sale 2. During inspection observed roaches on top of cutting boards walking on head of cut cabbage. Warning - From follow-up inspection 2025-05-09: No food being prepared during inspection **Time Extended** - From follow-up inspection 2025-05-09: No food being prepared during inspection **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line in bowl no heating or cold element. No time as a public health control document. rice (72F - Hot Holding); chicken (73F - Hot Holding) Garlic and oil 75 degrees cold holding at cook line. Warning - From follow-up inspection 2025-05-09: **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Instructed to wash sink in hand wash sink. Warning - From follow-up inspection 2025-05-09: No active prep during call back **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink Warning - From follow-up inspection 2025-05-09: Establishment is using paper towel from on the shelf. **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
- 05-10-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature. Warning - From follow-up inspection 2025-05-09: No cooking during inspection **Time Extended** - From follow-up inspection 2025-05-09: **Time Extended**
Food safety inspection conducted on 5/9/2025 revealed 13 total violations (6 high priority, 3 intermediate, 4 basic).
Inspection on 5/9/2025
High Priority
6
Intermediate
4
Basic
4
Total
14
Disposition: Facility Temporarily Closed
Inspection Details:
- 12B-04-4:Basic - - From initial inspection : Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area. Warning - From follow-up inspection 2025-05-09: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area. **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to to go containers front of restaurant. Warning - From follow-up inspection 2025-05-09: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Deli cooler not working. Warning - From follow-up inspection 2025-05-09: Equipment in poor repair. Deli cooler not working. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler Warning - From follow-up inspection 2025-05-09: **Time Extended**
- 03C-44-5:High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook at cook line cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature of food. Educated. Retemp 170 degrees. Corrected On-Site Warning - From follow-up inspection 2025-05-09: No cooking during inspection **Time Extended**
- 41-20-4:High Priority - - From initial inspection : High Priority - Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid while cook engaged in food prep. Warning - From follow-up inspection 2025-05-09: Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid **Time Extended**
- 41-05-4:High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of prep table next to walk-in cooler. Operator put in waist receptacleA\00A0 Warning - From follow-up inspection 2025-05-09: Establishment using raid during call back inspection to radiate roaches educated **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under front hand wash sink. Employee killed during inspection. 3 live roaches on table on top of cutting board with cut cabbage 15 live roaches inside a blue soda storage container. Warning - From follow-up inspection 2025-05-09: 5 live roaches inside deli cooler 1 live roach on deli cooler cutting boards were food is prepared. 3 live under lip of table at food prep table near three compartment sink. **Time Extended**
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1. During inspection observed rice noodles inside walk in cooler inside while bowl. Pink Mold like substance around the brim of bowl touching food. Stop sale 2. During inspection observed roaches on top of cutting boards walking on head of cut cabbage. Warning - From follow-up inspection 2025-05-09: No food being prepared during inspection **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line in bowl no heating or cold element. No time as a public health control document. rice (72F - Hot Holding); chicken (73F - Hot Holding) Garlic and oil 75 degrees cold holding at cook line. Warning - From follow-up inspection 2025-05-09: **Time Extended**
- 12A-03-4:Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Instructed to wash sink in hand wash sink. Warning - From follow-up inspection 2025-05-09: No active prep during call back **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink Warning - From follow-up inspection 2025-05-09: Establishment is using paper towel from on the shelf. **Time Extended**
- 05-10-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature. Warning - From follow-up inspection 2025-05-09: No cooking during inspection **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. Cooked beef in walk in cooler no date mark. Warning - From follow-up inspection 2025-05-09: **Time Extended**
Food safety inspection conducted on 5/9/2025 revealed 14 total violations (6 high priority, 4 intermediate, 4 basic).
Inspection on 5/8/2025
High Priority
12
Intermediate
5
Basic
8
Total
25
Disposition: Facility Temporarily Closed
Inspection Details:
- 12B-04-4:Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to to go containers front of restaurant. Warning
- 14-11-5:Basic - Equipment in poor repair. Deli cooler not working. Warning
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Bag of corn starch on floor front of hand wash sink back of restaurant. Water splashing into bag. Warning
- 08B-38-4:Basic - Food stored on floor. Bean spouts on floor of walk in cooler. Flour on floor near back hand wash sink. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
- 08B-12-5:Basic - Stored items not coveredA Location: Walk in coolerA a.bean sprouts b.A Beef Employee covered Corrected On-Site Warning
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medical supplies pill bottle next to to go container expo area. Warning
- 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook at cook line cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature of food. Educated. Retemp 170 degrees. Corrected On-Site Warning
- 08B-27-4:High Priority - Food placed in soiled container/equipment. During inspection observed rice noodles inside walk in cooler inside while bowl. Mold like substance around the brim of bowl touching food. Stop sale Warning
- 35A-02-7:High Priority - Live, small flying insects found 2 live flying insects touching same head of cabbage on cutting board back of restaurant. 2 live flying insects inside trash can back near head of cabbage. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go bags used to store beef in walk in cooler. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 2024 Paid during inspection Corrected On-Site Warning
- 41-20-4:High Priority - Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid while cook engaged in food prep. Warning
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of prep table next to walk-in cooler. Operator put in waist receptacleA Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat cabbage Employee moved Corrected On-Site Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under front hand wash sink. Employee killed during inspection. 3 live roaches on table on top of cutting board with cut cabbage 15 live roaches inside a blue soda storage container. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1. During inspection observed rice noodles inside walk in cooler inside while bowl. Pink Mold like substance around the brim of bowl touching food. Stop sale 2. During inspection observed roaches on top of cutting boards walking on head of cut cabbage. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line in bowl no heating or cold element. No time as a public health control document. rice (72F - Hot Holding); chicken (73F - Hot Holding) Garlic and oil 75 degrees cold holding at cook line. 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. Instructed to wash sink in hand wash sink. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. All hand wash sinks blocked by chairs table or bags employee moved. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink Warning
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Employee cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature. Warning
- 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. Cooked beef in walk in cooler no date mark. Warning
Food safety inspection conducted on 5/8/2025 revealed 25 total violations (12 high priority, 5 intermediate, 8 basic).
Inspection on 1/9/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-01-09: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Repeat Violation Warning - From follow-up inspection 2025-01-09: **Time Extended**
- 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in walk-in cooler of the establishment. Warning - From follow-up inspection 2025-01-09: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food in reach-in freezer. Repeat Violation Warning - From follow-up inspection 2025-01-09: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (60F - Cold Holding); egg rolls (48F - Cold Holding). Manager moved items to freezer. **Corrective Action Taken** Warning - From follow-up inspection 2025-01-09: Cooked chicken at 54F in a metal bowl next to fryers . **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (112F - Hot Holding). Manager heated rice to 165F. Warning - From follow-up inspection 2025-01-09: Fried Cooked rice at 45F in bowl on prep table next to fryers. **Time Extended**
- 11-03-5:Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed management education package. Warning - From follow-up inspection 2025-01-09: **Time Extended**
Food safety inspection conducted on 1/9/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 12/4/2024
High Priority
6
Intermediate
11
Basic
7
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 35A-03-4:Basic - Dead roaches on premises. 40 dead roaches under the cook line ovens. 80 dead roaches in reach-in cooler on cook line 5 dead roaches in gaskets reach-cooler. 30 dead roaches under prep sink, 25 dead roaches behind reach- in cooler on cook line. 15 dead roaches under 3CS 10 dead roaches on stream table. 40- dead roaches under dry storage shelves in back kitchen area. 10 dead roaches under hand sink at front counter Warning
- 08B-38-4:Basic - Food stored on floor. Bags of flour,corn starch on floor in bag prep area. Onions, soy sauce on floor in walk-in cooler. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
- 36-64-5:Basic - Objectionable odors in walk-in cooler of the establishment. Warning
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler. Repeat Violation Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Soy sauce 60 oz dented can. Warning
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Management purchase correct sanitizer, chlorine 50ppm. Corrected On-Site Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food in reach-in freezer. Repeat Violation Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp in stand up cooler on cook line. Shell eggs over case of lettuce and walking cooler Manager properly separated items. Corrected On-Site Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (60F - Cold Holding); egg rolls (48F - Cold Holding). Manager moved items to freezer. **Corrective Action Taken** 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. fried rice (112F - Hot Holding). Manager heated rice to 165F. Warning
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed management education package. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried chicken 60F cooling on prep table. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Gallons of soy sauce in front of hand sink. Pot and pan in hand sink back kitchen area Repeat Violation Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Food in hand sink. Manager moved food out of hand sink. Corrected On-Site Warning
- 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Warning
- 27-06-4:Intermediate - No hot running water at three-compartment sink. 70F water in 3CB. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Repeat Violation Warning
- 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. Cooked chicken, cooked shrimp made 12-3-24. No date marking in walk-in cooler. Warning
- 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. Expired 11-25-3024 Warning
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 70F water at all hand sinks in restaurant. Warning
Food safety inspection conducted on 12/4/2024 revealed 24 total violations (6 high priority, 11 intermediate, 7 basic).
Inspection on 5/22/2024
High Priority
6
Intermediate
4
Basic
17
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler and rice cooker handles soiled Repeat Violation
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of hoisin sauce on dry storage shelf
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler, cook line and dry storage area
- 08B-38-4:Basic - Food stored on floor. Bags of corn starch, flour and rice on floor in dry storage. Bag of onions on floor in walk-in cooler Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 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 corn starch and four bags Repeat Violation
- 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 in chicken wings Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Accumulation of grease on sides of wok station Meat slicer handle soiled Repeat Violation
- 22-16-4:Basic - Reach-in and walk-in cooler interior/shelves have accumulation of soil residues. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line Repeat Violation
- 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. Power tools on top of dry storage shelf
- 08B-12-5:Basic - Stored food not covered. Multiple containers of food not covered in walk-in cooler Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water, moved to running water Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over cut peppers in walk-in cooler
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented can of hoisin sauce on dry storage shelf
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Food in to go bags in chest freezer
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray on top of slicer in kitchen
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tofu 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. Prep cooler bean sprouts (67F - Cold Holding), moved to walk-in cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at rear of kitchen blocked by power cords Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All three hand sinks, replaced Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. All three hand sinks, replaced Corrected On-Site
Food safety inspection conducted on 5/22/2024 revealed 27 total violations (6 high priority, 4 intermediate, 17 basic).
Inspection on 12/14/2023
High Priority
2
Intermediate
2
Basic
13
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler and freezer jandles
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Female employee with hair in loose bun on cook line Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Bags of starch and sugar on floor near dry storage Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer 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 handles in bags of starch, removed 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 in chicken wings in cooler on cook line, removed Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Cooler gaskets soiled Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Shell egg cartons reused on cook ,ine
- 08B-12-5:Basic - Stored food not covered. Multiple containers of food in walk-in cooler
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce in walk-in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (62F - Cold Holding) in cooler on cook line (not working) moved to walk-in cooler **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Accumulation of grease and food residue on wok station Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Equipment in both hand sinks at rear of kitchen Repeat Violation
Food safety inspection conducted on 12/14/2023 revealed 17 total violations (2 high priority, 2 intermediate, 13 basic).