DirtyFLRestaurant Inspection Data

TOP CHINA

Northwest 69th Avenue
Hollywood, Florida, 33024
Broward County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/17/2025

Inspection #: Visit ID: 8833231

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
  • 14-09-4:Basic - Cutting board on reach-in cooler on cooks line has cut marks and is no longer cleanable. Repeat Violation
  • 36-17-5:Basic - Floor tiles cracked throughout kitchen.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line are soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Repeat Violation
  • 35B-09-4:Basic - Screen in rear kitchen door torn. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered in walk-in cooler and reach-in freezer. a. pan of shrimp b. cooked chicken c. raw beef d. tofu e. cooked egg rolls in reach-in freezer. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw frozen beef in zip lock bag on table and sheet pans of frozen raw chicken and beef on top of reach-in freezer not thawing under refrigeration or running cold water.
  • 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 touching personal phone then begin touching spatula without washing hands first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in cardboard box in reach-in freezer.
  • 41-27-4:High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200ppm. Operator discarded and refilled. Rechecked reading 50ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled.

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8784591

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation
  • 14-09-4:Basic - Cutting board on reach-in cooler has cut marks and is no longer cleanable. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep table is rusted in dry-storage room. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. 5 gallon box of cooking oil is stored on floor underneath wok grill.
  • 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid is broken.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-cooler doors on cooks line are soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler on cooks line interior/shelves have accumulation of soil residues. Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Raw shell egg trays are reused to store utensils on cooks line.
  • 35B-09-4:Basic - Screen in exit door torn.
  • 08B-12-5:Basic - Stored food not covered. From walk-cooler. a. Raw chicken in container not covered. b. Raw shrimp in container not covered. c. Raw beef in container not covered. Repeat Violation
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. From dry-storage a. 5lb can of hoisin sauce is dented at seams. b. 7lb can of ketchup is dented at seams. Repeat Violation
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pots and pans in three-compartment sink without sanitizing. Operator filled chlorine sanitizer sink and returned pots and pans back to three-compartment to be re washed and sanitized. Will email DBPR Form HR 5025-910. Manual Dishwashing Procedure. 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. Sheet pans of raw chicken stored above raw pork in freezer near dry-storage. Will email DBPR Form HR 5030-998. Safe Refrigerator Storage.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line at 1:15pm. Operator placed items in freezer. Re temp at 2:05pm a. cooked pasta (52F - Cold Holding); 43f b. cooked chicken (48F - Cold Holding); 40f c. raw beef (45F - Cold Holding); 38f d. tofu (47F - Cold Holding); 40f e. cooked ribs (47F - Cold Holding) 39f DBPR Form HR 5030-906. Cold Holding. Corrected On-Site Repeat Violation
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu opened more than 24 hours ago not date-marked. Repeat Violation
  • 16-06-4:Intermediate - No cleaning agent provided in wash compartment of sink. Observed employee washing pots and pans without soap in three-compartment sink. Operator added soap. DBPR Form HR 5025-910. Manual Dishwashing Procedure. Corrected On-Site
  • 05-14-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food.
  • 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.

Inspection Date: 1/30/2024

Inspection #: Visit ID: 8529139

  • 14-09-4:Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. Repeat Violation
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf a. Two 5lb cans of ground bean sauce b. Two pint cans of soy sauce c. Four 5lb cans of oyster sauce d. 7lb can of ketchup
  • 14-11-5:Basic - Equipment in poor repair. Bottom shelf of prep table is rusted. Rusted shelves in dry-storage room.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris behind wok grill and fat-fryer.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles in kitchen.
  • 08B-38-4:Basic - Food stored on floor. 5 gallons of cooking oil stored on floor in dry-storage room. 5 gallon container of duck sauce stored on floor in dr-storage room. Repeat Violation
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 14-73-4:Basic - No container installed for catching grease from hood drip tray.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with debris on reach-in cooler doors on cooks line. Repeat Violation
  • 22-16-4:Basic - Reach-in coolers on cooks line interior/shelves have accumulation of soil residues.
  • 14-33-4:Basic - Reach-in coolers on cooks line shelves with rust that has pitted the surface.
  • 08B-12-5:Basic - Stored food not covered. Walk-in cooler items not covered a. Cooked crab legs b. Soy sauce c. Raw beef d. Cut carrots e. Raw shrimp f. Cooked shrimp g. Vegetables Dry-storage room items not covered a. Open bag of flour b. Open bag of msg
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in container stored in three-compartment sink not thawing under running cold water or refrigeration. Operator placed item under running cold water. 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. White powder on shelf above reach-in coolers on cooks line not labeled.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. Two 5lb cans of ground bean sauce b. Two pint cans of soy sauce c. Four 5lb cans of oyster sauce d. 7lb can of ketchup
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw chicken then touch single-serve gloves without washing hands first. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
  • 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 on sheet pan stored over raw beef and raw fish in upright freezer across from three-compartment sink. Will email DBPR Form 5030-098. Safe Refrigerator Storage.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at 2:10pm operator moved items to freezer. Re temp at 3:10pm a. tofu (48F - Cold Holding) 40f b. cut cabbage (61F - Cold Holding)49f **Corrective Action Taken**
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Reading exceeds 200ppm. Operator replaced and refilled wiping cloth solution. Reading 50 ppm Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Walk-in cooler a. Tofu opened not date-marked
  • 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.
  • 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. Walk-in cooler items prepared more than 24 hours ago a. Crab legs b. Cooked shrimp c. Cooked pasta Will email DBPR Form 5030-049. Date Marking. Repeat Violation

Inspection Date: 10/17/2023

Inspection #: Visit ID: 8383070

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler and walk in cooler.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 3 cooks.
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Chicken next to hand washing sink. Chicken was moved. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Oil, sauce,
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken and pork both raw over ready to eat dumplings in reach in freezer, nothing packaged.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over duck sauce in walk in cooler.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. On garlic in oil. Garlic started at 11am. Time marked by manager. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained,
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator paperwork. 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. Walk in cooler