SPRING GARDEN CHINESE RESTAURANTE
850 49 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
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).