ASIAN HOUSE
6800 GULFPORT BLVD S STE 105, South Pasadena FL 33707 · 7273450808
Last inspected Apr 20, 2026 · 7 visits since August 2023
MAY 24
FEB 25
APR 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found -1 live fly in dining area near entrance -1 live fly in hall outside walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018063690 | Dec 17, 2018 | Jan 18, 2019 | $400 |
Inspection history
7 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Metal stem-type thermometer soiled. Operator cleaned and sanitized thermometer.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef portioned in Saran Wrap stored over open package of cream cheese wontons in reach in freezer on cookline. Operator moved raw beef to store below wontons. -raw pork removed from original packaging stored above noodles in reach in freezer across from 3 compartment sink. Operator separated items
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked shrimp and chicken in reach in cooler on cookline. -Raw beef above cooked shrimp in walk in cooler Operator put raw beef below cooked food.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator had shell eggs sitting out on cookline. Discussed option of using Time as a Public Health Control. Operator moved eggs to cold holding unit and says he will keep eggs cold rather than use Time.
Show the remaining 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler on cookline has staining
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator has chlorine test strips but uses quaternary for warewashing.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink on cookline has no hot water. Temping 80F. -restroom sink has no hot water. Temping 80F. Operator turned hot water on in restroom.
Buildup of food debris/soil residue on equipment door handles. -microwave handle on cookline -hand wash sink faucet handle on cookline has accumulation of hard water deposit on it
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade sanitize bucket with bleach and water only.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate3 Basic
Show 10 findings ▾
Live, small flying insects found -1 live fly in dining area near entrance -1 live fly in hall outside walk in cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, diluted and retested at 50PPM)
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep table next to kitchen exit heavily grooved and stained.
Handwash sink at end of cookline near register area not accessible for employee use at all times, blocked by chairs. Operator moved chairs to unblock sink.
No paper towels or mechanical hand drying device provided at handwash sink at end of cookline near register area. Operator put out paper towels.
No soap provided at handwash sink at end of cookline near register area. Operator put out soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at end of cookline near register area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from hood system
Floors not constructed to be easily cleanable. -floor on cookline uneven and textured, causes buildup of grease and food debris and does not allow for easy cleaning. -some tiles broken in kitchen allowing for buildup of debris
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in freezers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Floor soiled by oven with grease debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris
Stored food not covered. Multiple stored food items not covered in walk-in cooler
Apr 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in freezers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler.
Floors not maintained smooth and durable.
Multiple stored food items not covered in walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris.
Feb 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority7 Intermediate5 Basic
Show 12 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 11am Fried chicken 80F on speed rack. Manager moved items in walk-in cooler. Re temp fried chicken 12:40 is 63F.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in freezers.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink when turning valve on next to 3cp
Faucet/handle missing at plumbing fixture.
Floors not maintained smooth and durable.
Multiple stored food items not covered in walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris.
Working containers of food removed from original container not identified by common name. Sugar removed from original container and not labeled. Employee labeled.
May 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate11 Basic
Show 20 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ready-to-eat pasta and sausages stored in the same container with raw meat in reach-in freezer near walk-in cooler. Operator removed pasta and sausages.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From upright refrigerator on cooks line at 1:35pm. Operator placed in reach-in freezer and ice bath. Re temp at 2:10pm a. pork egg rolls (47F - Cold Holding); 40f b. fried chicken (46F - Cold Holding); 40f c. milk (46F - Cold Holding) 38f From cooks line at 1:35pm a. pasta rehydrating (73F - Cold Holding) 61f
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
No paper towels or mechanical hand drying device provided at handwash sink n cooks line.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Tung Tran Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
No soap provided at handwash sink on cooks line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Cooked rice b. Multiple containers of cooked chicken
Spray bottle containing toxic substance not labeled. Spray bottle on floor near three-compartment sink is not labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in cooks line when turning valve on.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair above cooks line and three-compartment sink.
Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Five gallon container of cooking oil stored on floor on cooks line.
Ice buildup in reach-in freezer.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Stored food not covered. From walk-in cooler items not covered. a. Cut carrots b. Peeled onions c. Cut cabbage
Walk-in cooler shelves with rust that has pitted the surface.
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler
Food stored on floor. Case of fryer oil on floor in kitchen
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.