ASIAN POP
2611 SW 19 AVE RD STE 400, Ocala FL 34471 · 6463718601
Last inspected Jan 6, 2026 · 9 visits since September 2023
AUG 24
OCT 24
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. Inspector provided a digital copy.
★ 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 |
|---|---|---|---|
| 5--2015012971 | Mar 6, 2015 | Apr 15, 2015 | $400 |
Inspection history
9 visits, newest first
Jan 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
What the inspector wrote — 17 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over carrots in kitchen reach-in cooler. Manager moved chicken to bottom shelf. Shell eggs stored over tomatoes in reach-in cooler next to back door. Manager placed eggs on bottom shelf.
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 fish stored over corn in reach-in freezer across from cook line. Employee placed fish next to corn.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on cart across from cook line: shrimp (68F - Cold Holding). Employee stated shrimp placed on cart one hour prior to temperature being taken. Employee placed shrimp in reach-in freezer to reduce the temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained.
Show the remaining 13 findings ▾
Handwash sink used for purposes other than handwashing. Steel wool stored in sushi area hand washing sink. Employee removed steel wool during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand washing sink. Manager provided towels during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles and cut cabbage stored in reach-in cooler at end of cook line. Manager stated items were prepared the previous morning.
Bowl or other container with no handle used to dispense food. Cups used to scoop sugar and flour from bags in dry storage room.
Cardboard used to line nonfood-contact shelves. Shelf underneath three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on kitchen prep table. Employee removed drink during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
Food stored on floor. Case of salmon stored on kitchen floor. Employee placed salmon on kitchen prep table.
Food-contact surface not smooth and easily cleanable. Styrofoam used to line shelf in reach-in cooler across from cook line.
In-use wet wiping cloth/towel used under cutting board. Wet towel stored underneath cutting board on kitchen prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer across from cook line. Vents above cook line greasy.
Soiled floors/carpeting. Floor in dry storage room soiled with old food debris.
Stored food not covered. Dumplings and corn stored in reach-in freezers across from cook line.
Aug 20, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 8 high priority.
8 High priority4 Intermediate17 Basic
Show 29 findings ▾
Container of medicine improperly stored. Bottle of Nexium stored above prep table across from cook line. Manager removed Nexium during inspection.
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. Dish machine next to three compartment sink, 0 ppm.
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line sushi roll container in reach-in cooler across from cook line.
Raw animal food stored over or with unwashed produce. Raw fish stored over cucumbers in reach-in cooler across from kitchen prep table. Manager removed fish during inspection. Shell eggs stored over lemons in reach-in cooler next to back door. Manager placed eggs on bottom shelf.
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 stored over dough in reach-in freezer next to three compartment sink.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna thawing in reach-in cooler across from kitchen prep table.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter cooler: tuna (45F - Cold Holding); salmon (46F - Cold Holding); cream cheese (45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from front counter in sushi area: tuna (44F,45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler overnight. Items stored in reach-in cooler across from cook line grill: cabbage (47F - Cold Holding); shrimp (48F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Ice bin in kitchen. Shelves in reach-in cooler across from dish machine.
Handwash sink used for purposes other than handwashing. Eel being thawed in front counter hand washing sink. Manager removed eel during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from cook line. Manager pry and towels during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in reach-in cooler across from cook line. Manager stated chicken was prepared the previous morning.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar from container in dry storage room.
Cardboard used to line nonfood-contact shelves. Cardboard on shelf beneath cook line grill.
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. Tuna thawing in reach-in cooler across from kitchen prep table.
Employee eating/drinking in a food preparation or other restricted area. Employee drinking in kitchen.
Equipment in poor repair. Microwave in kitchen rusty.
Food stored on floor. Plastic container of soy sauce stored on floor in dry storage room.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line.
In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine next to three compartment sink. Can opener on kitchen prep table.
Single-service articles improperly stored. Chopsticks stored on floor behind front counter.
Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored in back of kitchen.
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. Tools stored above starch in dry storage room.
Stored food not covered. Sushi roll and chicken stored in reach-in cooler across from cook line. Dumplings stored in reach-in freezer across from cook line.
Time/temperature control for safety food thawed in an improper manner. Eel thawing in front counter hand washing sink without running water. Owner moved eel to kitchen prep sink and placed eel under running water.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers and lettuce stored over dressing in reach-in cooler across from kitchen prep table.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate16 Basic
Show 21 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook not wearing gloves wiped hands on T-shirt, then handled raw vegetables, then handled serving takeout tray, did not wash hands or put on gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook not wearing gloves wiped hands on t-shirt then handed frying pan to serve food being cooked to place in take out tray and used bare hand to move food from pan to take out tray.
Raw animal food stored over/not properly separated from ready-to-eat food. Box of raw shelled eggs stored above cooked shrimp and avocados in reach in cooler. Manager moved raw shelled eggs to bottom shelf.
No paper towels or mechanical hand drying device provided at handwash sink. Paper town dispenser not operating at front hand wash sink. Manager brought towels to hand wash sink
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (Sugar, rice ).
Cardboard used to line food-contact shelves. Cardboard used on shelves where food is stored
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket in Reach in freezer in kitchen torn and disrepair.
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. Commercially processed reduced oxygen packaged fish (tuna ) labeled indicating product to remain frozen until time of use not open or removed from package. Thawing for 4 hours.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cut stored on prep table in kitchen.
Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food not wearing a hair restarint
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen
Interior of ice machine/bin with rust that has pitted the surface. Interior of ice machine has rust on cooling equipment and rust drain stain on the wall going into ice.
Light shield damaged/in disrepair. Light shield cracked in back kitchen area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls in kitchen and reach in cooler handles soiled with food particles and grease.
Reuse of single-service or single-use articles. Juice container with hollow handle reused for Bobba tea
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. Tools stored on shelf above Potato starch, flour and sugar
Stored food not covered. Rangoon's in reach in freezer not covered.
Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken thawing in standing water. employee turned on water
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on shelf under prep table
Working containers of food removed from original container not identified by common name. Container of food removed ( sugar, rice ) from original container not labelled with name of contents.
Oct 16, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Bowl in hand wash sink by sushi station.
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( Flour ).
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on top of flip-top make table cooler in kitchen
Ice scoop handle in contact with ice. Ice scoop handle touching ice under soft drink dispenser in kitchen
In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle.
Light shield damaged/in disrepair. Two light shields are in disrepair and are missing corner sections.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of crock pot in kitchen soiled with sauce
Stored food not covered. Dumplings not covered in reach in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( peppers ) stored over ready-to-eat food (milk) in reach in cooler. Manager placed milk on top shelf.
May 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Container of medicine improperly stored. Container of Tylenol stored on shelf next to cans of condensed milk in dry storage closet. Manager removed Tylenol.
Raw animal food stored over or with unwashed produce. Shell eggs stored over green onions in reach-in cooler next to back door. Manager placed eggs on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was sweeping floor then proceeded to handle ready to eat food without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: krab (53F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved krab to reach-in freezer to reduce temperature to 41F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Interior of kitchen microwave. Ice bin for kitchen ice machine. Blade of can opener on kitchen prep table. Cutting board on prep table across from three compartment sink.
Handwash sink used for purposes other than handwashing. Water pitcher stored in kitchen hand washing sink. Container and steel wool stored in front counter hand washing sink.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in reach-in cooler next to back door. Manager stated item prepared the previous morning.
Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
Bowl or other container with no handle used to dispense food. Bowls used to scoop flour and sugar from bins in dry storage closet.
Equipment in poor repair. Gasket of reach-in cooler next to three compartment sink torn.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on shelf above ice machine. Ice Manager washed scoop in dish machine and placed scoop in pan for storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold-like substance in mop sink. Outside of microwave on prep table next to cook line. Top of reach-in cooler next to cook line greasy. Gasket of reach-in cooler next to three compartment sink.
Old food stuck to clean dishware/utensils. Bus tubs stored over three compartment sink.
Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage closet. Manager turned containers over.
Stored food not covered. Container of dumplings in reach-in freezer along wall on cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of napa cabbage stored above containers of dipping sauce in reach-in cooler next to three compartment sink.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on counter next to sushi prep area.
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority1 Intermediate12 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the prep area cutting broccoli with his bare hands. Inspector instructed to washed hands and use gloves, Employee started to wearing gloves and no hand washed occurred, Manager addressed situation with employee.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the prep area cutting broccoli with his bare hands. Inspector instructed to washed hands and use gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler near back door (small soda cooler) Raw shell eggs 51F, with a ambient air temperature of 51.2F. Raw shell eggs stored over night in cooler. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door (small soda cooler) Raw shell eggs 51F, with a ambient air temperature of 51.2F. Raw shell eggs stored over night in cooler. Stop sale.
Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to stored small pot, Manager moved.
Bowl or other container with no handle used to dispense food. Multiple bowls no handles inside seasoning containers, flour bins and rice container.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small reach-in cooler near back door, a,Brent temperature of 51.2F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items above dry goods at the dry storage room.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle indirect contact with the flour.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 77F water, Manager discarded the water. Spoon brings out at 11:00am.
In-use wet wiping cloth/towel used under cutting board. At the prep area, observed wet wiping cloth under in use cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers exterior soiled, also rice warmer soiled.
Old labels stuck to food containers after cleaning. In used container with old sticker residue, Manager moved to dish machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line heavily soiled, also reach-in cooler shelves (near back door).
Single-service articles not stored inverted or protected from contamination. Multiple containers and plates not inverted during storage time. Manager inverted the togo containers.
Stored food not covered. Krab Rangoon container not cover inside freezer, Manager covered
Working containers of food removed from original container not identified by common name. Multiple bins not identified (flour, sugar or salt ).
Sep 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Freezer at the prep area, observed raw chicken stored in direct contact with thank you bags.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler near back door, raw shell eggs 69F, per manager cooler was unplugged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door, raw shell eggs 69F, per manager cooler was unplugged.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cooked shrimp 83F, manager voluntarily discarded.
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. Inspector provided a digital copy.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy.
Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the prep area, employee food stored above customers food, manager moved.
Food stored on floor. At the cook line, vinegar gallon and sauce gallon on floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, rice spoon handle touching the rice, employee moved.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers and handles heavily soiled. Reach-in cooler gaskets soiled Handwash sink knobs at the cook line heavily soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers at the cook line and prep area with shelves heavily soiled also with mold like substance. Observed interior of microwave soiled. Also interior of the ice machine with mold like substance
Single-service articles not stored inverted or protected from contamination. Multiple containers stored not inverted, Manager inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on prep tables.
Working containers of food removed from original container not identified by common name. Multiple containers with powder substance not labeled.
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.