ASIAN HOUSE RESTAURANT
407 CHENEY HWY, Titusville FL 32780 · 321-960-7178
Last inspected Jul 14, 2026 · 10 visits since July 2023
JUL 24
FEB 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken stored in walk in cooler cooling overnight at 46F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $6,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025012146 | Feb 5, 2025 | Mar 13, 2025 | $400 |
| 4--2022048662 | Sep 21, 2022 | Apr 4, 2023 | $800 |
| 4--2021049736 | Jul 26, 2021 | Nov 19, 2021 | $600 |
| 4--2018061506 | Oct 4, 2018 | Apr 26, 2019 | $1,000 |
| 4--2018052062 | Aug 6, 2018 | Nov 21, 2018 | $600 |
| 4--2017046253 | Aug 15, 2017 | Nov 9, 2017 | $1,600 |
| 4--2016055693 | Sep 20, 2016 | Jan 5, 2017 | $800 |
| 4--2015046073 | Aug 12, 2015 | Nov 3, 2015 | $200 |
Inspection history
10 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate14 Basic
What the inspector wrote — 21 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken stored in walk in cooler cooling overnight at 46F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over French fries and wonton in reach in freezer. Operator removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored below raw chicken wings in walk in cooler. Operator removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken stored in walk in cooler cooling overnight at 46F.
Show the remaining 17 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, operator added some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked steak from more than 24 hours prior not date marked stored in the reach in cooler under make table on cook line
Spray bottle containing toxic substance not labeled. Multiple spray bottles not labeled. Operator labeled during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By back door
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. 1 dead roach found by back door 3 dead roaches found by employee restroom Operator removed them and cleaned up
Equipment in poor repair. Gasket in walk in freezer door
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Behind kitchen equipment
Food stored on floor. Soy sauce buckets and marinated chicken stored on walk in cooler floor. Operator removed
Ice buildup on walk-in freezer door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored By rice makers at 91F. Operator removed
No handwashing sign provided at a hand sink used by food employees. On hand sink by ice machine. Operator added one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen equipment Hood filters Dish machine racks
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and unwashed broccoli stored above ready to eat soy sauce on walk in cooler. Operator removed
Walk-in cooler shelves with rust that has pitted the surface.
Jan 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored above ready to eat crab sticks in reach in freezer in back area. Operator removed.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna stored in reach in cooler under fish display completely thawed in package.
Toxic substance/chemical improperly stored. Drain cleaner bottle stored next to chips container on shelf. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. On hand sink in kitchen. Operator placed some
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked from raw onsite 2 days prior not date marked. Operator date marked it
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. Expired for Jose L. R.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna stored in reach in cooler under fish display completely thawed in package. Operator discarded
Cutting board has cut marks and is no longer cleanable. On Fish display and in kitchen
Dead roaches on premises. 2 dead roaches in back area by soda dispensers. Operator removed and cleaned up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and drink stored on shelf in kitchen and front area area. Operator removed
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Between and behind kitchen equipment
Food stored on floor. Ginger bucket stored directly on the floor on front counter area. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around hood filters in kitchen Between kitchen equipment
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers interior under make table on cook line
Reuse of single-service or single-use articles. Reuse of siracha bottles for soy sauce.
Single-service articles not stored inverted or protected from contamination. To go bowls on kitchen shelf. Operator flipped them
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom and unwashed peppers stored above soy sauce in walk in cooler. Unwashed lettuce stored above cut and ready to eat cabbage in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. In kitchen on cook line. Operator placed it in sanitizer bucket.
Aug 15, 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen Knives and slicers by walk in cooler
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.
Accumulation of lime scale on the inside of the dishmachine.
Screening is not 16-mesh to the inch. On back door
Unnecessary items/unused equipment on the premises. Dirty dicer and marinater not in use stored by walk in cooler.
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen drinking then working with food. Employee informed to wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced pork on cook line at 50 F Cooked chicken on cook line at 50 F Sprouts on cook line at 52F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced pork on cook line at 50 F Cooked chicken on cook line at 50 F Sprouts on cook line at 52F Operator discarded
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. Per operator sushi rice and cooked eggs since 2 hours.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed cooked pork not date marked in reach in cooler on cook line. Commercially processed cooked chicken not date marked in reach in cooler on cook line
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen Knives and slicers by walk in cooler
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. Employees signed
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.
Spray bottle containing toxic substance not labeled. Spray bottles stored unlabeled on bar area next to soda machine
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting. Cups on bar area
Food stored on floor. Avocados on walk in cooler floor Sauce buckets on walk in freezer floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of soda nozzles with black substance -Fan covers in walk in cooler
Reuse of single-service or single-use articles. Siracha bottle with dumpling sauce inside
Screening is not 16-mesh to the inch. On back door
Unnecessary items/unused equipment on the premises. Dirty dicer and marinater not in use stored by walk in cooler.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector plate soiled.
Equipment and utensils not properly air-dried - wet nesting. Cup near drink station wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in reach in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in coolers. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
Screening is not 16-mesh to the inch. Back door screens.
Unclean building components, attachments or fixtures. Behind and underneath equipment soiled. Ceiling and walls soiled n kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in freezer shelves rusting.
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline in flip top reach in cooler cooked pork (50F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked chicken (44F - Cold Holding)
Spray bottle containing toxic substance not labeled. Spray bottles with blue and red liquid substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector plate soiled.
Equipment and utensils not properly air-dried - wet nesting. Cup near drink station wet nesting.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in reach in coolers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in coolers. Walk in cooler shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
Screening is not 16-mesh to the inch. Back door screens.
Unclean building components, attachments or fixtures. Behind and underneath equipment soiled. Ceiling and walls soiled n kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in freezer shelves rusting.
Aug 1, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade lubricant in use on food-contact surfaces. Construction grade power drill use as mixer.
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. No time mark for sushi rice at bar area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any food items.
In-use tongs stored on equipment door handle between uses. Tongs stored on front of cookline equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink by back door soiled Shelving over two compartment sink in back area soiled Reach in coolers and freezer exterior soiled Walk in cooler shelving heavily soiled
Screening is not 16-mesh to the inch. Back door screen.
Unclean building components, attachments or fixtures. Standing water In dry storage room by back door Walls throughout kitchen with food splash Floors underneath shelves soiled
Jul 31, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
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 operator set up triple sink to sanitize properly
Nonfood-grade lubricant in use on food-contact surfaces. Construction grade power drill use as mixer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line bean sprouts (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cut chicken (50F - Cold Holding); noodles (44F - Cold Holding)
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. No time mark for sushi rice at bar area
Handwash sink used for purposes other than handwashing. Hand wash sink in bar area and back room storage area being used to fill other containers.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago not identified as raw on sushi items J6, J13, J16, J17, and J22. Operator started correcting menus.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any food items.
Accumulation of debris on exterior of warewashing machine.
In-use tongs stored on equipment door handle between uses. Tongs stored on front of cookline equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink by back door soiled Shelving over two compartment sink in back area soiled Reach in coolers and freezer exterior soiled Walk in cooler shelving heavily soiled
Screening is not 16-mesh to the inch. Back door screen.
Stored food not covered. In walk in cooler cabbage, and cut onions. Operator covered
Unclean building components, attachments or fixtures. Standing water In dry storage room by back door Walls throughout kitchen with food splash Floors underneath shelves soiled
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over containers of soy sauce.
Jan 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Observed in 2 door reach in cooler had raw shrimp over Ready To Eat items. Operator corrected
Observed can opener blade is soiled with old food debris. Operator corrected
Observed spray bottle containing pink liquid ( grease cleaner) not labeled. Operator corrected
Observed bucket of white rice in water stored on floor in walk in cooler operator corrected
Observed ceiling vents above kitchen door is soiled with dust
Observed drink dispenser in wait station back splash is soiled. Operator corrected
Observed ice buildup up in walk in freezer
Observed ice machine in back of the establishment interior dispenser is soiled with black like substance.
Observed on cookline squeeze bottle containing dark brown liquid ( wine for cooking) not labeled. Operator corrected
Observed tongs on cookline store on handle. Operator corrected
Observed walk in freezer light burn out
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 7 cans Premium ketchup @7#2oz each
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near cooks line/ dish washing station, corrected
Clean utensils or equipment stored in dirty drawer or rack. Large ladle stored on food storage shelving in back room, operator removed to dishwashing station.
Equipment and utensils not properly air-dried - wet nesting. Cups stacked while still went in the first wait station. Removed by operator
Floor area(s) covered with standing water. Cooks line.
Floor not cleaned when the least amount of food is exposed. Floors under cooks line in need of cleaning. Floor of the walk in freezer soiled.
Food-contact surface not smooth and easily cleanable. Gallon plastic bottle being reused for sauce prepared in house, gallon bottle observed with hollow handle, not to be reused, one time use only.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters heavily soiled, operator has been trying to get schedule for cleaning for over 2 weeks. Metal wire shelving in walk in cooler soiled with old food debris
Raw fruits/vegetables washed prior to preparation with stickers still attached to washed avocados at the sushi bar, items moved to kitchen to remove labeling and rewash.
Reach-in cooler shelves with rust that has pitted the surface.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above ready to eat sauces and washed produce in walk in cooler, corrected by operator
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
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.