3-6-9 RESTAURANT
1425 TUSKAWILLA RD SUITE #161, Winter Springs FL 32708 · 407-695-3699
Last inspected Apr 15, 2026 · 11 visits since November 2023
MAY 24
SEP 24
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 5 on prep counter next to cook line - approx 12 on underside of prep table next to cook line - excess of 15 on underside of wok station __ Total 32 live roaches
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024020375 | Mar 27, 2024 | Apr 29, 2024 | $400 |
| 4--2016044494 | Jun 16, 2016 | Oct 7, 2016 | $200 |
Inspection history
11 visits, newest first
Apr 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate14 Basic
What the inspector wrote — 16 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prepped Raw chicken over raw beef in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table Make table lid
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Show the remaining 12 findings ▾
Bowl or other container with no handle used to dispense food. Bowl in bucket of peas in walk in freezer
Buildup of food debris/soil residue on equipment door handles. Make table
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored not inverted next to hand wash sink in dish area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Under cooking equipment Sauce cart Shelf under prep table Outside microwave in prep area
Screening is not 16-mesh to the inch.
Stored food not covered. Bucket of peas in walk in freezer
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, prep and storage area
Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Sauce cart
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout
Apr 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 3 high priority.
3 High priority6 Intermediate16 Basic
Show 25 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
Operating with an expired Division of Hotels and Restaurants license. April 1, 2026 Operator paid during inspection
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prepped Raw chicken over raw beef in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table Make table lid
Handwash sink not accessible for employee use at all times. Mop head, trash in hand wash sink in kitchen Operator removed
No soap provided at handwash sink. Prep area
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only have Jan Lin
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area Operator turned on hot water
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl in bucket of peas in walk in freezer
Buildup of food debris/soil residue on equipment door handles. Make table
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored not inverted next to hand wash sink in dish area.
Employee with no hair restraint while engaging in food preparation. Cooks in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in water 85F Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Under cooking equipment Sauce cart Shelf under prep table Outside microwave in prep area
Screening is not 16-mesh to the inch.
Stored food not covered. Bucket of peas in walk in freezer
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, prep and storage area
Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Sauce cart
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored with ready to eat food items in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -meat slicer soiled -cook line cutting board stained
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink next to ice machine
Buildup of food debris/soil residue on equipment door handles. -cook line cooler handles
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -ceiling in walk in cooler area not smooth or easily cleanable
Equipment in poor repair. -cook line cooler flip top doors not attached
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tong handle in contact with raw beef in walk in cooler
Screening is not 16-mesh to the inch.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -throughout kitchen
Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. -steam in server area, no proper ventilation, condensation accumulating on ceiling and walls
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate14 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container.snow peas in grocery bag in bottom of make table Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (55F - Cold Holding) for 2 hours Operator put on ice
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee cutting raw chicken with bare hands. Had employee wash hands and put on gloves
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables Slicer in storage area
Handwash sink not accessible for employee use at all times. Container of water in sink in server station. Operator removed
Bowl or other container with no handle used to dispense food. Metal bowl in bucket of peas in freezer
Cutting board has cut marks and is no longer cleanable. On both make tables
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on steam table
Exterior door has a gap at the threshold that opens to the outside.
Floor not cleaned when the least amount of food is exposed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in bin of sugar Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A few vents in hood
Screening is not 16-mesh to the inch.
Silverware/utensils stored upright with the food-contact surface up. Ice cream scoop and serving spoons in server area Serving spoons in kitchen Operator flipped
Single-service articles not stored inverted or protected from contamination. To go containers in kitchen Operator flipped
Stored food not covered. Bin of noodles in server area not covered. Several items in freezer not covered Operator covered
Time/temperature control for safety food thawed in an improper manner.
Wet mop not stored in a manner to allow the mop to dry. Sitting in dirty mop bucket by mop sink
Wet wiping cloth not stored in sanitizing solution between uses. Several on prep table by walk in cooler Operator removed
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice bin at server shatioj
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. -raw chicken in buckets
Food stored on floor. -various amounts of food stored on floor in both WIC and WIF
Outer openings not protected with self-closing doors.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 3 high priority.
3 High priority3 Intermediate20 Basic
Show 26 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee returned from outside, began food prep, no hand wash
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef -raw chicken over unwashed produce -raw chicken over unwashed cabbage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wonton 51F -tofu 50F
Food-contact surface soiled with food debris, mold-like substance or slime. -mixing bit on Dwalt drill
Handwash sink not accessible for employee use at all times. -next to dish pit -server station
Nonfood-grade equipment/ utensils -non food grade mixer attached to DeWalt drill
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice bin at server shatioj
Bowl or other container with no handle used to dispense food. -large metal bowl in rice bucket
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout entire back of house
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee phone on meat slicer -drink cup at dish sink
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. -Standing water at mop sink
Floor soiled/has accumulation of debris. -floor under dish storage shelves accumulation of grease like substance -Floor in prep area accumulation of debris -Floor under cooking equipment
Food not stored at least 6 inches off of the floor. -raw chicken in buckets
Food stored on floor. -various amounts of food stored on floor in both WIC and WIF
Hole in or other damage to wall. -hole in wall next to mop sink
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelves soiled with grease like substance -Bottom shelf of prep table fully covered in rust - Hood Filters soiled with large accumulation of grease -stainless steel wall behind cooking equipment soiled with grease like substance -Reach in cooler door accumulation of mold like substance -Sides of fryer -on top of dish machine
Outer openings not protected with self-closing doors.
Reuse of single-service or single-use articles. -Can used for oil
Storage area not maintained clean and organized.
Time/temperature control for safety food thawed in an improper manner. -Shrimp thawing in standing water in prep sink
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet mop not stored in a manner to allow the mop to dry. -wet mop dropping water onto floor next to mop sink -mop sink in dirt mop bucket water at dish pit
Working containers of food removed from original container not identified by common name.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken <2 hours (62 - Cold Holding) Observed on counter next to cook line. Manager states brought out during busy hours. Moved back to cooler.
Handwash sink used for purposes other than handwashing. - in prep area storing water hose
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over cook line
Cutting board has cut marks and is no longer cleanable. - cutting boards on cook line
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - lower shelf of rice cooker table soiled
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - concrete floors in kitchen worn, no longer sealed
Wall soiled with accumulated grease, food debris, and/or dust. - wall below dish machine soiled
Mar 28, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate15 Basic
Show 16 findings ▾
Non-pitting surface rust on food-contact equipment. - lower shelf of various prep tables - walk in cooler shelves
Accumulation of debris on dish racks
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. - in various bulk dry seasoning bins
Buildup of food debris/soil residue on equipment door handles. - cook line cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceilings in food prep area
Ceiling/ceiling tile shows damage or is in disrepair. - ceiling tiles in storage area with water damage and blackened
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling over cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - white square plates on storage rack
Clean utensils or equipment stored in dirty drawer or rack. - clean sauce bowls stored in tub with old food debris
Covered waste receptacle not provided in women's bathroom.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - cookline cooler door opening - walk in fan covers soiled - walk in cooler shelves soiled - storage shelves dusty - exterior of bulk dry food bins
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
Wall soiled with accumulated grease, food debris, and/or dust. - below dish station
Mar 27, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 22 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate16 Basic
Show 22 findings ▾
Raw animal food stored over or with unwashed produce. - raw chicken over cabbage in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cooked pasta and cooked eggroll in walk in cooler - raw duck over peeled garlic
Roach activity present as evidenced by live roaches found. - 5 on prep counter next to cook line - approx 12 on underside of prep table next to cook line - excess of 15 on underside of wok station __ Total 32 live roaches
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked shrimp (45F - Cold Holding); - cooked chicken (45F - Cold Holding); - raw beef (46F - Cold Holding) Manager states less than 1 hour.
Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting boards stained - bottom shelf of small cook line cooler
Non-pitting surface rust on food-contact equipment. - lower shelf of various prep tables - walk in cooler shelves
Accumulation of debris on dish racks
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. - in various bulk dry seasoning bins
Buildup of food debris/soil residue on equipment door handles. - cook line cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceilings in food prep area
Ceiling/ceiling tile shows damage or is in disrepair. - ceiling tiles in storage area with water damage and blackened
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling over cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - white square plates on storage rack
Clean utensils or equipment stored in dirty drawer or rack. - clean sauce bowls stored in tub with old food debris
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. - below cook line
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - cookline cooler door opening - walk in fan covers soiled - walk in cooler shelves soiled - storage shelves dusty - exterior of bulk dry food bins
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
Wall soiled with accumulated grease, food debris, and/or dust. - below dish station
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on shelf in ware washing area
Employee with no hair restraint while engaging in food preparation. - employee at fryers
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor soiled/has accumulation of debris. - under equipment and shelving throughout entire kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment at cookline and smoker - prep cooler door handles - prep cooler gaskets - wood shelves in back area - floor fan - speed rack - walk in freezer and cooler door handles - drain pipes in dish area
Outer openings not protected with self-closing doors. - back door
Standing water or very slow draining water in handwash sink near warewashing area
Storage area not maintained clean and organized. - back area cluttered with tools and old boxes
Unsealed concrete floor in food preparation, food storage, and warewashing area..
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 37 recorded, 7 high priority.
7 High priority6 Intermediate24 Basic
Show 37 findings ▾
Dented cans present. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm. Observed broken dispensing tube, allowing sanitizer to drain onto top machine
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee walked in from outdoors and began prepping food without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: - raw pork over egg rolls - shell eggs over wonton skins - raw beef over cut cabbage - raw chicken over bean sprouts
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - wontons, 54F. Left out of temperature control less than 4 hours, then returned to cooler - pooled egg, 54F, held on insufficient ice bath less than 30 minutes
Vacuum breaker missing at hose spigot near back handsink.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - over 200 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline
Handwash sink not accessible for employee use at all times. - handsink blocked by garbage can. Warewashing area
No paper towels or mechanical hand drying device provided at handwash sink. - no paper towels at handsink in near warewashing area
Nonfood-grade utensil used in food. Dewalt drill with stirring stick used in batter.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - kim chee made 2 days ago
Spray bottle containing toxic substance not labeled. - ware washing area
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling/ceiling tile shows damage or is in disrepair. -Back storage area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - glass of cola in warewashing area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on shelf in ware washing area
Employee with no hair restraint while engaging in food preparation. - employee at fryers
Exterior door has a gap at the threshold that opens to the outside. - back door
Floor soiled/has accumulation of debris. - under equipment and shelving throughout entire kitchen
In-use tongs stored on equipment door handle between uses. - fryers
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - by rice pots
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment at cookline and smoker - prep cooler door handles - prep cooler gaskets - wood shelves in back area - floor fan - speed rack - walk in freezer and cooler door handles - drain pipes in dish area
Outer openings not protected with self-closing doors. - back door
Reuse of single-service or single-use articles. - jug with handle cut and reused for scoop - manager discard
Standing water or very slow draining water in handwash sink near warewashing area
Storage area not maintained clean and organized. - back area cluttered with tools and old boxes
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - pipe snake stored on shelf with spoon and bagged onions
Stored food not covered. - open bag of rice in back storage - chicken, dumplings in walk in freezer
Time/temperature control for safety food thawed in an improper manner. - raw chicken at room temperature
Unsealed concrete floor in food preparation, food storage, and warewashing area..
Unwashed fruits/vegetables stored with ready-to-eat food. - walk in cooler, mushrooms over washed produce
Walls throughout entire kitchen soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment, shelving, ware washing area
Water draining onto floor surface. - back wok stove
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths not stored in sanitizing solution between uses.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.