JOY LUCK GARDEN
1918 SR 44, New Smyrna Beach FL 32168 · 386-423-1388
Last inspected Aug 3, 2026 · 15 visits since July 2023
OCT 24
JAN 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 in the dish area
★ 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 |
|---|---|---|---|
| 4--2023020899 | Jan 20, 2023 | May 4, 2023 | $400 |
Inspection history
15 visits, newest first
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate11 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw shrimp over cooked pork walk in freezer
Handwash sink used for purposes other than handwashing. - Used to hold stainless steel scrubber - used to rinse towel - used to fill pot with water
Bowl or other container with no handle used to dispense food. - floating in sauces - in dry items
Cardboard used to line nonfood-contact shelves. - Below sauces - cookline - walk in cooler
Show the remaining 9 findings ▾
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. B - employee beverages in several areas
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, reach in cooler, reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone on pot holder - numerous other items over prep and storage areas
Floor soiled/has accumulation of debris.
Food stored on floor. - Tubs of food under shelving walk in cooler - multiple items in walk in freezer - oil and flour
No handwashing sign provided at a hand sink used by food employees. - Front hand sink - restrooms
Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped forks at the front counter
Wet wiping cloth not stored in sanitizing solution between uses. Cookline
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 4 high priority.
4 High priority5 Intermediate15 Basic
Show 24 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - Employee came in and began putting food onto Togo container without washing hands in the kitchen. Instructed employee to stop and wash hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw shrimp over cooked pork walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken and beef over cooked pork walk in cooler
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. - rice, eggs, sprouts, cut greens, chicken x 2, egg rolls all out for less than 2 hours
Establishment advertised scallops on menu/menu board but served imitation scallops. Operator went through and put a "k" on fried scallops on the menu
Food-contact surface soiled with food debris, mold-like substance or slime. Interior processing equipment on storage shelf
Handwash sink used for purposes other than handwashing. - Used to hold stainless steel scrubber - used to rinse towel - used to fill pot with water
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. - Any hand sink in kitchen. Paper towels were added to front 2 handsink
Bowl or other container with no handle used to dispense food. - floating in sauces - in dry items
Cardboard reused to hold food. Lids and chicken boxes in direct contact with food
Cardboard used to line nonfood-contact shelves. - Below sauces - cookline - walk in cooler
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. B - employee beverages in several areas
Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, reach in cooler, reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Cell phone on pot holder - numerous other items over prep and storage areas
Floor soiled/has accumulation of debris.
Food stored on floor. - Tubs of food under shelving walk in cooler - multiple items in walk in freezer - oil and flour
In-use knife/knives stored in cracks between pieces of equipment. Cookline
No handwashing sign provided at a hand sink used by food employees. - Front hand sink - restrooms
Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped forks at the front counter
Utensils in poor condition. Metal scoop used for woks chipped
Wet wiping cloth not stored in sanitizing solution between uses. Cookline
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in three compartment sink approximately 10 ppm cl. Corrected to 50 ppm cl
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - in the walk in freezer, multiple instances of raw meat and seafood(personal and for the restaurant) over cooked food
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef over portion sauces. Reach in cooler - raw chicken, raw beef over ready to eat food walk in cooler
Handwash sink used for purposes other than handwashing. - Used to fill pot with water on the cookline - used to hold raw chicken during prep, dish area
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Father
Bowl or other container with no handle used to dispense food.
Cardboard used to line nonfood-contact shelves. Shelving throughout
Current Hotel and Restaurant license not displayed. Displayed license expired 2021
Employee personal food not properly identified and segregated from food to be served to the public. In reach in coolers, reach in freezer, walk in cooler, walk in freezer, on shelving
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in the line, jackets with to go containers, multiple other items throughout
Floor soiled/has accumulation of debris. Cookline
Food stored on floor. - Under shelving walk in freezer - next to back door
No handwashing sign provided at a hand sink used by food employees. Restrooms
Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped forks in a basket at the front counter
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - after eating, after handling money, after picking something up off the floor
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - in the walk in freezer, multiple instances of raw meat and seafood(personal and for the restaurant) over cooked food
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw beef over portion sauces. Reach in cooler - raw chicken, raw beef over ready to eat food walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings 48F, diced pork 48F, ribs 48F, raw beef 46F, chicken 46F, overnight in double cooler per operator - sitting out on cookline with no time marking and no time as a public health control written procedures: 2 kinds of Chicken, noodles, rice, cut leafy greens, egg rolls, raw shell eggs, sprouts. 58F+, out for less than 2 hours
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/
Handwash sink used for purposes other than handwashing. - Used to fill pot with water on the cookline - used to hold raw chicken during prep, dish area
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Father
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork from Saturday
Bowl or other container with no handle used to dispense food.
Cardboard used to line nonfood-contact shelves. Shelving throughout
Current Hotel and Restaurant license not displayed. Displayed license expired 2021
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline crash cart area
Employee eating while preparing food. Employee eating in the kitchen, walked over to the wok area, stirred something while eating
Employee personal food not properly identified and segregated from food to be served to the public. In reach in coolers, reach in freezer, walk in cooler, walk in freezer, on shelving
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in the line, jackets with to go containers, multiple other items throughout
Floor soiled/has accumulation of debris. Cookline
Food stored on floor. - Under shelving walk in freezer - next to back door
No handwashing sign provided at a hand sink used by food employees. Restrooms
Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped forks in a basket at the front counter
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate13 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw shrimp and beef over ready to eat
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 as required. Noodles, chicken, egg rolls, cut bok choy, raw shell eggs, sprouts.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice 112-130 F (cooling at 2:28); at 3:18, rice 103-116F Cooling in bus tub at room temp
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Uncle
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. Uncle
No soap provided at handwash sink. Front handsink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler egg rolls
Bowl or other container with no handle used to dispense food. In soy sauce
Cardboard used to line nonfood-contact shelves. Several
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on prep table
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and other items
Food stored on floor. - In the freezer, cases under shelving - bus tub on the floor walk in cooler - next to back door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
No handwashing sign provided at a hand sink used by food employees. Restrooms
Reuse of single-service or single-use articles. Raw chicken boxes for cooked chicken; cans reused
Single-service articles improperly stored. Cases on the floor multiple locations
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Several containers
Mar 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 in the dish area
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer, raw chicken over cooked pork
Food-contact surface soiled with food debris, mold-like substance or slime. Large immersion mixer blade Microwave
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Uncle
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. Uncle
Bowl or other container with no handle used to dispense food. Various
Cardboard used to line nonfood-contact shelves. Cookline, walk in cooler, prep area
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Various
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets, phones, various
Floor soiled/has accumulation of debris. Cookline under equipment
Food stored on floor. Walk in cooler, walk in freezer, cookline, dry storage, next to back door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelves - side of oven - cookline area
Reuse of single-service or single-use. Reuse raw chicken box to hold cooked chicken, cookline, walk in cooler, walk in freezer
Stored food not covered. Walk in cooler, walk in freezer
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 3, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority5 Intermediate12 Basic
Show 20 findings ▾
Displayed food not properly protected from contamination. Cookies at front counter
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 in the dish area
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer, raw chicken over cooked pork
Food-contact surface soiled with food debris, mold-like substance or slime. Large immersion mixer blade Microwave
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Uncle
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. Uncle
Bowl or other container with no handle used to dispense food. Various
Cardboard used to line nonfood-contact shelves. Cookline, walk in cooler, prep area
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Various
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets, phones, various
Floor soiled/has accumulation of debris. Cookline under equipment
Food stored on floor. Walk in cooler, walk in freezer, cookline, dry storage, next to back door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelves - side of oven - cookline area
Reuse of single-service or single-use. Reuse raw chicken box to hold cooked chicken, cookline, walk in cooler, walk in freezer
Stored food not covered. Walk in cooler, walk in freezer
Wet wiping cloth not stored in sanitizing solution between uses.
Jan 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 27 recorded, 7 high priority.
7 High priority8 Intermediate12 Basic
Show 27 findings ▾
Displayed food not properly protected from contamination. Cookies at front counter
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed utensils in the hand sink
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 in the dish area
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer, raw chicken over cooked pork
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 64F ambient room temperature in the kitchen less than 4 hours per operator.
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 as required. - bok choy, general chicken, noodles, rice, egg rolls, sprouts. All out in the last 3 hours per operator
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice left at room temperature rice 108-122 F at 4:35. At 5:15, 89-119F
Food-contact surface soiled with food debris, mold-like substance or slime. Large immersion mixer blade Microwave
Handwash sink used for purposes other than handwashing. Used to rinse pitcher, used to store knife
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Uncle
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. Uncle
No soap provided at handwash sink. Back hand sink
Bowl or other container with no handle used to dispense food. Various
Cardboard used to line nonfood-contact shelves. Cookline, walk in cooler, prep area
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Various
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets, phones, various
Floor soiled/has accumulation of debris. Cookline under equipment
Food stored on floor. Walk in cooler, walk in freezer, cookline, dry storage, next to back door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelves - side of oven - cookline area
Reuse of single-service or single-use. Reuse raw chicken box to hold cooked chicken, cookline, walk in cooler, walk in freezer
Stored food not covered. Walk in cooler, walk in freezer
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 18, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over various ready to eat food in the freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over noodles, raw beef over noodles walk in cooler
No paper towels or mechanical hand drying device provided at handwash sink. Front handsink
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee in the kitchen
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. Cashier
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. In several items
Cardboard used to line nonfood-contact shelves. Cookline
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler personal raw fish, eggs, other items
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on prep table - employee shirts in dry storage - multiple other items in or above food prep areas
Food stored on floor. - Oil cookline - oil back prep area - cabbage and cases in the walk in cooler - multiple containers and boxes, walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
No handwashing sign provided at a hand sink used by food employees. Restroom
Single-service articles improperly stored. Cases on the floor, dry strorage and storage room
Working containers of food removed from original container not identified by common name.
Oct 17, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 27 recorded, 8 high priority.
8 High priority7 Intermediate12 Basic
Show 27 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach labeled for household and laundry use. Operator purchased an approved sanitizer during inspection
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over various ready to eat food in the freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over noodles, raw beef over noodles walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs ambient 75F from this morning over 4 hours per operator. See stop sale
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Egg rolls, sweet sour chicken, wings put out at 11:30 per operator (no time marking) at 4:23.
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 as required. General tsao chicken, rice, bok choy, out after lunch less than 4 hours per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg foo yung sauce 120F, sweet and sour sauce made with cooked corn starch 110F, 128F, egg drop 127F, out from before lunch over 4 hours per operator. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork dumplings 73F 4:37 F (cooling. At 5:23 73F ); genera tso 79 F (cooling at 4:39); at 5:24 73-78F
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Front handsink
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee in the kitchen
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. Cashier
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. In several items
Cardboard used to line nonfood-contact shelves. Cookline
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda cans
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler personal raw fish, eggs, other items
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone on prep table - employee shirts in dry storage - multiple other items in or above food prep areas
Food stored on floor. - Oil cookline - oil back prep area - cabbage and cases in the walk in cooler - multiple containers and boxes, walk in freezer
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
No handwashing sign provided at a hand sink used by food employees. Restroom
Single-service articles improperly stored. Cases on the floor, dry strorage and storage room
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over produce walk in cooler
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 as required. Rice, Chicken, bok choy
Handwash sink used for purposes other than handwashing. Used to hold sponge
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 with no food handler training
Cardboard used to line nonfood-contact shelves. Cookline
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. various
Food stored on floor. Bus tub of raw chicken under shelving walk in cooler Cases in the freezer Oil next to back door
No handwashing sign provided at a hand sink used by food employees. Restroom
Single-service articles improperly stored. Cases on the floor
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Came in for. Outside and handled clean utensils
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over produce walk in cooler
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 as required. Rice, Chicken, bok choy
Handwash sink used for purposes other than handwashing. Used to hold sponge
Manager or person in charge lacking proof of food manager certification.
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 with no food handler training
Cardboard used to line nonfood-contact shelves. Cookline
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. various
Food stored on floor. Bus tub of raw chicken under shelving walk in cooler Cases in the freezer Oil next to back door
No handwashing sign provided at a hand sink used by food employees. Restroom
Raw fruits/vegetables not washed prior to preparation. Snap peas
Single-service articles improperly stored. Cases on the floor
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 corrected to 50
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef walk in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 68F ambient air temperature left out after using. Returned to 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. Shen Chen
Spray bottle containing toxic substance not labeled. Pink substance
Bowl or other container with no handle used to dispense food. - floating in sauce - in rice
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple areas
Food stored on floor. - Walk in cooler under shelving and on floor - Oil next to back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving
Reuse of single-service or single-use articles. Cans reused for food storage
Single-service articles improperly stored. Cases in the floor in dry storage
Unwrapped single-service utensils not presented so that only the handles are touched.
Aug 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 1 #10 can of ketchup
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - Raw scallops over krab, reach in freezer - raw chicken over beef, walk in freezer
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sprouts and cut book choy at 4.25 hours
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. Rice, egg rolls, wings, chicken, cut bok choy, raw shell eggs
Handwash sink used for purposes other than handwashing. Used to rinse container
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Floating in sauce, dry storage, walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline, prep area
Employee personal food not properly identified and segregated from food to be served to the public. Prep area, reach in freezer, walk in cooler, walk in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and various items
Food stored on floor. Under shelving, walk in cooler, walk in freezer
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Reuse of single-service or single-use articles. - Cans reused to store food - plastic sheets reused to cover food
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. 1 #10 can of ketchup
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - Raw scallops over krab, reach in freezer - raw chicken over beef, walk in freezer
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sprouts and cut book choy at 4.25 hours
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. Rice, egg rolls, wings, chicken, cut bok choy, raw shell eggs
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired 2/2023 and no other CFM for establishment
Handwash sink used for purposes other than handwashing. Used to rinse container
Spray bottle containing toxic substance not labeled.
Bowl or other container with no handle used to dispense food. Floating in sauce, dry storage, walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline, prep area
Employee personal food not properly identified and segregated from food to be served to the public. Prep area, reach in freezer, walk in cooler, walk in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and various items
Food stored on floor. Under shelving, walk in cooler, walk in freezer
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Reuse of single-service or single-use articles. - Cans reused to store food - plastic sheets reused to cover food
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.