BEIJING HOUSE
1441 E FLETCHER AVE SUITE 107
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/11/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 31B-03-4:Intermediate - No soap provided at handwash sink. No handwashing soap at handwashing sink in kitchen area. Employee placed handwashing soap at sink.
Food safety inspection conducted on 3/11/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/10/2025
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink with no lid stored on ice machine at wait station.
- 08B-38-4:Basic - Food stored on floor. Cooked egg noodle and rice noodle stored on floor in walk-in cooler.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 29-20-5:Basic - Standing water or very slow draining water in prep sink by dish machine.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Water pitcher and other items stored in handwash sink at kitchen. Operator removed items from handwash sink. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A used straw and beans in handwash sink at wait station. Discussed with operator about handwash sink is for hand washing only.
- 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 noodle, cooked chicken and various cooked food in walk-in cooler.
Food safety inspection conducted on 2/10/2025 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 9/19/2024
High Priority
5
Intermediate
7
Basic
16
Total
28
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 35A-03-4:Basic - Dead roaches on premises. 4 dead roaches in dry storage area in kitchen. Operator cleaned and sanitized. **Repeat Violation**
- 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 items on food storage rack in dry storage area. Employee personal belongings above single service.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee no hair restraint, discussed with operator. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in dish area in drying rack.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler. Cutting board has cut marks and is no longer cleanable.
- 08B-38-4:Basic - Food stored on floor. Soy sauce throughout kitchen on floor. **Repeat Violation**
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle not on nonabsorbant pad. **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 touching baking powder. In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 111F, discussed with operator. Operator removed and washed at time of inspection. In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs on equipment door handle, discussed with operator. Operator moved at time of inspection.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen. **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in walk in cooler. Operator moved at time of inspection. **Corrected On-Site**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Scallions not washed prior to prep, operator voluntarily discarded cut pieces. Operator moved box back to walk in cooler to wash later. Discussed with operator. **Corrective Action Taken**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing of cooked beef and pork thawing on prep table, discussed with operator on proper thawing methods.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauce Operator moved to approved location at time of inspection. Stored food not covered. Duck and lettuce uncovered in walk in cooler. Operator covered at time of inspection. **Corrected On-Site** **Repeat Violation**
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple bottles throughout kitchen not labeled. Container of sugar in dry storage area.
- 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 operator touch cut lettuce with no handwashing, discussed with operator. Operator states they are going to cook lettuce to a minimum of 145F. Operator rewashed hands. **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 stored over raw beef in freezer, discussed with operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pea n carrot 45 F, bean sprout 47 F, soybean skin 47 F, cut bok choy 45 F, corrected to 43F first temp 11:30 , prepared at 10:30 second temp 145 **Corrected On-Site**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Container of degreaser stored above flour.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm); CORRECTED TO (Chlorine 50ppm); **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bathroom in women's restroom, Back handwashing sink near 3 compartment sink.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at handwashing sink in women's restroom.
- 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 food not date marked, cooked duck.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Quang Liu expired 09-13-2024 Rongzhang Li 08-22-2024
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in restroom. Unlabeled ketchup container containing soap unlabeled. Unlabeled spray bottle on dishwasher Discussed with operator. **Repeat Violation**
Food safety inspection conducted on 9/19/2024 revealed 28 total violations (5 high priority, 7 intermediate, 16 basic).