IMPERIAL DYNASTY CHINESE AND JAPANESE CUISINE
2045 W SR 434, Longwood FL 32779
Last inspected Dec 19, 2023 · 2 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
DEC 23
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service alley bin pork (48F - Cold Holding)
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
10 cases · $9,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023027524 | Apr 10, 2023 | Oct 18, 2023 | $1,500 |
| 4--2022019104 | Feb 9, 2022 | Jun 24, 2022 | $3,000 |
| 4--2022004460 | Nov 8, 2021 | Feb 25, 2022 | $800 |
| 4--2021029406 | May 19, 2021 | Oct 21, 2021 | $1,000 |
| 4--2021007888 | Feb 11, 2021 | Apr 2, 2021 | $400 |
| 4--2020057653 | Dec 8, 2020 | Mar 17, 2021 | $400 |
| 4--2018061128 | Oct 8, 2018 | Jan 11, 2019 | $800 |
| 4--2018049217 | Jul 24, 2018 | Oct 19, 2018 | $1,200 |
| 4--2017033590 | May 30, 2017 | Jul 26, 2017 | $400 |
| 4--2017017800 | Mar 1, 2017 | Apr 25, 2017 | $200 |
Inspection history
2 visits, newest first
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. In the middle make clear tofu is below the raw shrimp that it is in the pans above
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw chicken over cut napa, OPERATOR corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the service alley Wontons 50° cold hold, pork 50° cold hold - ice bath is not working
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, prepped napa
Show the remaining 9 findings ▾
Spray bottle containing toxic substance not labeled.
Equipment in poor repair. Fry baskets damaged
Floor area(s) covered with standing water. At the service alley
Floor soiled/has accumulation of debris. Cooks cook line under the fryers
In-use knife/knives stored in cracks between pieces of equipment. At the cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice warmer
Light not functioning. The liquor stock room -light not operating
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease between the fryers -hood filters soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Cooks line make coolerv
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate15 Basic
Show 22 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Clever, and vegetable peel dirty stored as clean
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service alley bin pork (48F - Cold Holding)
Handwash sink not accessible for employee use at all times. Sushi station, rice lid in sink
No paper towels or mechanical hand drying device provided at handwash sink. Prep hand sink
Non-pitting surface rust on food-contact equipment. Meat grinder rusted
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bbq pork on the line
Spray bottle containing toxic substance not labeled. Blue liquid in a unlabeled spray bottle stored with the silverware
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the machine has a black moldlike substance present
Buildup of food debris/soil residue on equipment door handles. Black line refrigerator
Employee with no hair restraint while engaging in food preparation. Sushi chef
Equipment in poor repair. -make cooler gaskets -missing the drip pan in the hood
Floor soiled/has accumulation of debris. Cooks line grease build up
In-use knife/knives stored in cracks between pieces of equipment. At the cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the line interior
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wok station in the prep area -table below the grill grease build up -exterior of the fryers grease build up -hood filters soiled -heat lamps at the hibachi station
Opened employee beverage container in a cold holding unit with food to be served to customers.
Outer openings not protected with self-closing doors. Back door
Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar
Reach-in cooler interior/shelves have accumulation of soil residues. Sauce spilled in make cooler 3
Single-service articles not stored inverted or protected from contamination. -Plastic to go forks and spoons are held in a bin as bulk -at the sushi area Plastic lids for platters not in verged
Utensils in poor condition. - Rice bin is damaged beyond repair
Water draining onto floor surface. At the front hand sink
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.