ASIAN HOUSE
3813 CLYDE MORRIS BLVD STE 107, Port Orange FL 32129 · 386-999-0003
Last inspected Jun 1, 2026 · 9 visits since July 2023
JAN 24
OCT 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. - provided to operator via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021002584 | Nov 19, 2020 | Mar 5, 2021 | $600 |
Inspection history
9 visits, newest first
Jun 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Jie Yun Lian 4/28/2021- 4/28/2026
Bowl or other container with no handle used to dispense food. In flour owner removed and discarded the bowl
Portable fire extinguisher gauge in red zone. For reporting purposes only. Red fired extinguisher by back door is in the red
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. - educated employee. Employee rewashed hands, dried with paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over sauces at walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE: observed on counter at cookline. Operator states brought out during busy hours. Operator moved back to cooler - cut cabbage (56F - Cold Holding) - raw shell egg (80F - ambient cold holding)
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. - provided to operator via email.
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - cutting board at cookline stained.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - breaded pork used for sweet and sour pork. - bourbon chicken Operator states made two days ago
Buildup of food debris/soil residue on equipment door handles. - microwave door handle
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over three comp sink dusty
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled at cookline cooler
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. - tool bag and drill stored above bags of rice
Apr 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food containers in poor condition. -operator created openings/holes inside lid of thin plastic containers for use with seasoning. Advised of potential physical contamination/hazard
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator stated no sanitizer chemicals used when using 3 compartment sink. Instructions for using 3 compartment are available on the wall across from the sink. Must be in compliance upon next day callback inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp, raw chicken, raw beef above sauces, cut vegetables inside walk in and lowboy cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken, pork inside lowboy across from fryers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked pork (44-45F - Cold Holding); breaded cooked chicken (43-46F - Cold Holding); rice noodles (46F - Cold Holding); peeled raw shrimp (54F - Cooling); cooked noodles (46F - Cold Holding); raw chicken (43-45F - Cold Holding); raw beef (44-46F - Cold Holding). Inside walk in cooler, manager stated placed inside unit 3 hours prior. Advised to contact for service, next day followup required to verify internal cold holding temperatures of 41F or below. precooked eggrolls (51F - Cold Holding); cooked chicken chunks (52F - Cold Holding); rangoons (50F - Cold Holding); cooked pork (51F - Cold Holding) inside lowboy across from fryers more than 4 hours, see stop sale.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -walk in cooler thermometer
Handwash sink not accessible for employee use at all times. -hand sink in back with container inside basin, next to 3 compartment sink
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -smoked pork, cooked noodles
Ambient air thermometer not located in the warmest part of the cold holding unit. -walk in cooler and lowboy unit across from deep fryers
Cardboard used to line for direct food-contact -cardboard reused from product delivery for draining grease
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on ceiling vent above 3 compartment sink in back prep area
Food containers in poor condition. -operator created openings/holes inside lid of thin plastic containers for use with seasoning. Advised of potential physical contamination/hazard
Food stored on floor. -bag of onions
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over unwashed produce. -raw beef stored above whole onions inside walk in Cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken -cooked pork
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 55F, cream cheese stuffed rangoons, cooked pork 57F overnight inside small cooler across from fryers.
Employee eating in a food preparation or other restricted area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee items stored on speed rack above sheet pans
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of smoker inside kitchen
Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee failed to sanitize food contact surfaces after washing and rinsing, operator set up triple sink with chlorine sanitizer, food contact surfaces were properly sanitized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles 55F, per operator less than 1 hour stored on prep table, operator relocated to walk-in cooler
Handwash sink not accessible for employee use at all times. -handwash next to triple sink blocked by large container of chicken, operator relocated
Handwash sink used for purposes other than handwashing. -handwash sink at entrance to kitchen being used to store steel wool, operator removed
No hot running water for the entire establishment.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork, per operator cooked on Monday, 1/8/2024, lacking date marking, operator dated
Wash solution in three-compartment sink less than 110 degrees Fahrenheit. -wash solution only 70F.
Cardboard used to line nonfood-contact shelves. -cardboard lining shelf underneath soup pots, operator discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open employee bottled water on shelf above reach-in cooler, operator relocated
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone snd keys on shelf above reach-in cooler, operator relocated
No copy of latest inspection report available.
Reuse of single-service or single-use articles. -spout of single-use container reused as scoop, operator discarded
Working containers of food removed from original container not identified by common name. -salt container lacking label, operator labeled
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles 57F, per operator less than 2 hours on prep table, operator relocated to reach-in cooler -cut cabbage 56F, per operator less than 2 hours on prep table, operator relocated to reach-in cooler
Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands under running water in triple sink
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. -Provided Clean-up of Vomiting and Diarrheal Events poster.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on top of reach-in cooler across from woks
Ceiling tiles displaced over walk-in cooler.
Floor soiled/has accumulation of debris. -floor underneath shelf in walk-in cooler soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -walk-in cooler door gasket soiled
Working containers of food removed from original container not identified by common name. -sugar container lacking label
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.