ASIAN HOUSE KITCHEN
5220 US HIGHWAY 1 UNIT 101
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 12/19/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table. Removed items Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook prepping food put on hat Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and gaskets soiled Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can in reach in cooler. Employee removed Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reusing lo mein noodle bags to store raw steak in freezer
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag sitting on cooks line Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store spring rolls in walk in freezer Repeat Violation
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in walk in cooler 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. Raw beef over peas and carrots in reach in freezer
- 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. 1 employee expired 8/2024
Food safety inspection conducted on 12/19/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 7/18/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys stored on baking power
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Male cooks. Hats were put on Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under fryer have large accumulation of grease
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters 2. Gaskets on make top coolers Repeat Violation
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Reuse of lo main noodle bags to store cooked pork in walk in cooler Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-24. Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken sitting out next to fryers at 68f for less than an hour. Manager stated it is kept at temperature and moved to cooler. **Corrective Action Taken**
- 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. Egg rolls, cooked pork and chicken in walk in cooler Repeat Violation
Food safety inspection conducted on 7/18/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 1/26/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Gaskets reach in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table repeat Gaskets small reach in cooler repeat Hood filters repeat Top of fryers Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Dumplings reach in freezer in Togo bag
- 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 over raw beef walk in freezer
- 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. Chicken wings on time. Forgot to put time Corrected On-Site
- 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. Chlorine 400+. Corrected to 75pp
- 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 pork, cooked chicken wings, cooked noodles not dated. All in walk in cooler
Food safety inspection conducted on 1/26/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 9/29/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Cook line hood filters heavily soiled. Gaskets heavily soiled on cook line cooler. Exterior of microwave soiled. Exterior of wok station heavily soiled with old food debris. - From follow-up inspection 2023-09-29: **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In cook line cooler. - From follow-up inspection 2023-09-29: **Time Extended**
- 36-51-4:Basic - - From initial inspection : Basic - Hood heavily soiled with grease and is dripping down the walls. - From follow-up inspection 2023-09-29: **Time Extended**
Food safety inspection conducted on 9/29/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 9/27/2023
High Priority
5
Intermediate
0
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Cook line hood filters heavily soiled. Gaskets heavily soiled on cook line cooler. Exterior of microwave soiled. Exterior of wok station heavily soiled with old food debris.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In cook line cooler.
- 36-51-4:Basic - Hood heavily soiled with grease and is dripping down the walls.
- 08B-38-4:Basic - Oil stored on floor under wok station.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line counter
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked at 9:45 found at 2:20 Warning
- 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 chicken over spring roll mix in the walk in cooler. Corrected On-Site Repeat Violation
- 08A-04-5:High Priority - Raw chicken and raw shrimp stored over or with unwashed produce in the walk in cooler. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler ; cooked pork (45F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (44 to 46F - Cold Holding) due to be over stocked recommended to rapid chill. Warning
Food safety inspection conducted on 9/27/2023 revealed 10 total violations (5 high priority, 0 intermediate, 5 basic).