HAWKERS ASIAN STREET FARE
9100 CONROY WINDERMERE RD STE 110, Windermere FL 34786 · 4072552200
Last inspected Jul 28, 2026 · 8 visits since December 2023
SEP 24
MAY 25
JUL 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Two Live, small flying insects found in back prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef stored over raw shrimp/back kitchen reach in freezer.
Stop Sale issued due to food not being in a wholesome, sound condition./cooked lamb in vacuum sealed package for more than 48 hours with no HACCP Plan.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./bean sprouts cold holding at 53F/less than 4 hours/iced/rechecked 34F/
Records/documents for required employee training do not contain all of the required information./some training certificates missing employee's birth year.
Show the remaining 5 findings ▾
Accumulation of lime scale on the inside of the dishmachine./kitchen.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish rack.
Stored food not covered./bar condiments.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging./cooked lamb in walk in cooler dated more than 48 hours.
Wiping cloth/towel used under green cutting board./kitchen prep table/removed/
Sep 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm.Technician arrived.Chlorine,100 ppm.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched mint and orange with bare hands to place in glass.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over noodles in walk in cooler. Raw chicken stored over lamb in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Dressing,48 f,noodle,47 f held less than four hours transferred to walk in freezer for a quick chill.After.5 hour,noodles,43 f,dressing,42 f.
Toxic substance/chemical improperly stored.Glass cleaner stored over deli paper at the servers station area.
Two Live, small flying insects found in back prep area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink area.
Food-contact surface soiled with food debris, mold-like substance or slime.Small green cutting board is stained.
Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area.
Condensation on vent by dishwashing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Wall and ceiling are soiled by the dishwashing area.
Old labels stuck to food containers after cleaning.
Reuse of single-service or single-use articles.Rice nets.
Sanitizer bucket stored next to oil under prep table in kitchen.
Jul 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink.
No soap provided at handwash sink./cook line hand sink.
No handwashing sign provided at a hand sink used by food employees./small wok station hand sink.
Old labels stuck to food containers after cleaning/old labels not completely off the containers.
May 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale./one can, hoisin sauce.
Handwash sink not accessible for employee use at all times./back prep area hand sink blocked by food cart/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./Thai Fried Egg only cooked to over medium did not have a disclosure on the menu.
No paper towels or mechanical hand drying device provided at handwash sink./side kitchen hand sink.
No soap provided at handwash sink./side kitchen hand sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back prep ares hand sink.
Water treatment device has not been inspected or serviced according to manufacturer's instructions./two water filters expired.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's apron stored on top of the soda boxes/kitchen/removed immediately/
Employee with no beard guard/restraint while engaging in food preparation./one cook/
Equipment and utensils not properly air-dried - wet nesting./both plastic and metal containers on cleaned dish rack.
Nov 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./all three green cutting boards at the bar.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water./side cook line station.
Standing water or very slow draining water in cook line handwash sink.
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, cook line cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./five spice garnish (cooked onions, carrots, bell peppers) holding at 78F. Will use time as public health control.
Food-contact surface soiled with food debris, mold-like substance or slime./all three green cutting boards at the bar.
Handwash sink not accessible for employee use at all times./cook line hand sink/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving soft-boiled eggs but no disclosure on menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food./cooked rice at cook line with a 4 hour time marked but no time control plan/
Employee with no beard guard/restraint while engaging in food preparation./two cooks with no beard guards.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water./side cook line station.
Old labels stuck to food containers after cleaning.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./bucket stored between two oil cartons/side cook line/
Standing water or very slow draining water in cook line handwash sink.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name./powdered sugar under cook line table/
Jun 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. -spray bottle of cleaner hanging next to liquor bottles at front bar.
Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle at front bar.
Spray bottle containing toxic substance not labeled. -spray bottle of yellow liquid stored at front bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of black substance.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Cleaned and sanitized equipment or utensils not properly stored. - large pots stored on roaster in wok prep 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 shelf above prep table across wok area
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. - Reach in freezer in prep area.
Dec 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 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. Kitchen dish machine chlorine 0ppm/rechecked 50ppm. Bar dish machine chlorine 0ppm/rechecked 50ppm.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control/white rice on cook line using 4 hours time control but no actual time marked/white rice still within 4 hours per cook.
Food-contact surface soiled with food debris, mold-like substance or slime./can opener blade soiled.
Handwash sink not accessible for employee use at all times./unused deep fryer locking kitchen hand sink/
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen wok station hand sink. Bar hand sink. Cook line hand sink.
Original container of toxic substance or chemical does not bear the manufacturer's label./chemical spray bottle at the bar/
Accumulation of debris on exterior of warewashing machine./kitchen dish machine.
Bowl or other container with no handle used to dispense food./cup with no handle used to scoop sauces and rice, cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket stored on top of bar soda nozzle/
Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish rack.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues./cook line reach in cooler with standing water.
Stored food not covered./cut fruits at the bar/
Wiping cloth sanitizing solution stored on the floor./cook 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.