YANG CHINA 1
1556 HARRISON ST
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken over raw shrimp. Operator moved chicken. Corrected On-Site
Food safety inspection conducted on 3/3/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/13/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged raw chicken stored over imitation krab in reach in freezer unit, corrected. Corrected On-Site Repeat Violation
Food safety inspection conducted on 2/13/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/28/2023
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar
- 42-02-4:Basic - Improper storage of maintenance equipment - blower, container of cement, and shop vac over 6 gallon containers in storage area
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline Corrected On-Site
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Residue. On containers stored above 3 compartment sink. Operator stated he would soak, scrub, and wash containers again
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Front counter hand sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers of msg, starch, other white substances
- 12A-07-5:High Priority - Employee failed to wash hands as required. Employee handled raw chicken, then wiped hands on wet towel, closed reach in cooler lids. Discussed with employee
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over Krab, raw pork next to cooked pork
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sweet and sour sauce 78F, sitting out less than 2 hours. Made in house with corn starch. Advised to use time as a public health control or keep 135F or above. - purple chicken sauce, general tsao sauce made with chicken soup mix 52F and 74F. Out for orders. Operator returned to cooler **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ambient cooling raw chicken 74F, returned to cooler at start of inspection. 73F 40 minutes later in large deep plastic bus tub in walk in cooler
- 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.
Food safety inspection conducted on 8/28/2023 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).