DirtyFLRestaurant Inspection Data

ASIAN HOUSE KITCHEN

ASIAN HOUSE KITCHEN located in VERO BEACH has undergone 7 health department inspections, achieving a 1.5/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 7 reports on file

5220 US HIGHWAY 1 UNIT 101

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

12/19/2025· 2mo ago

Visit ID: 13457322

Met Inspection Standards

2 high, 12 basic

  • 32-07-5:Basic - Bathroom door handle and door frame in bathroom has heavy buildup. Toilet needs cleaned
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of microwave and rice cooker handles have buildup. Hood filters have heavy grease build up. Gaskets on cooler doors have build up
  • 12B-07-4:Basic - Employee beverage container on a food preparation table.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on iced tea container.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease buildup on floors under fryer
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Fryer oil on cool's line. Boxes of chicken on sheet pan in walk in cooler
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Shelf liner on bottom shelf of walk in cooler cracked and flaking.
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Corrected On-Site
  • 36-62-4:Basic - Light not functioning.
  • 08B-12-5:Basic - Stored food not covered. Egg rolls in walk in cooler Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet rags throughout kitchen
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. To go shopping bags used to store frozen shrimp in reach in freezer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken above chill line observed at 55f. Advised to rapid chill **Corrective Action Taken**

7/9/2025· 8mo ago

Visit ID: 10932686

Met Inspection Standards

2 high, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in cornstarch bin
  • 14-11-5:Basic - Equipment in poor repair. Gasket on walk in cooler door is torn at bottom allowing for build up on walk in cooler floor
  • 36-73-4:Basic - Floor soiled/has accumulation of debris/slime at base of walk in cooler door and floor. Old food debris under 3 bay sink
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook.line cooler. Gasket on walk in cooler door
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of noodle bags used to store various cooked products in reach in freezer and walk in Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Cooked meats in walk in cooler
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in reach in freezer Repeat Violation
  • 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 meat skewers over fries in reach in freezer Repeat Violation

12/19/2024· 1y 2mo ago

Visit ID: 8833096

Met Inspection Standards

3 high, 1 int, 6 basic

  • 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

7/18/2024· 1y 7mo ago

Visit ID: 8790842

Follow-up Inspection Required

3 high, 1 int, 4 basic

  • 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

1/26/2024· 2y 1mo ago

Visit ID: 8511022

Met Inspection Standards

4 high, 1 int, 4 basic

  • 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

9/29/2023· 2y 5mo ago

Visit ID: 8510657

Met Inspection Standards

3 basic

  • 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**

9/27/2023· 2y 5mo ago

Visit ID: 8364937

Follow-up Inspection Required

5 high, 5 basic

  • 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