MAINLAND CHINA BISTRO
2445 N UNIVERSITY DR, Coral Springs FL 33065 · 954.526.8888
Last inspected Aug 26, 2026 · 13 visits since September 2023
OCT 24
JUN 25
SEP 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2025. Operator renewed during inspection. Confirmation number 257469015
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $7,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026007099 | Dec 2, 2025 | Apr 2, 2026 | $1,600 |
| 2--2025071759 | Sep 30, 2025 | Jan 13, 2026 | $800 |
| 2--2024037196 | May 30, 2024 | Dec 11, 2024 | $600 |
| 2--2023060137 | Oct 12, 2023 | Mar 6, 2024 | $560 |
| 2--2023057174 | Sep 27, 2023 | Nov 6, 2023 | $200 |
| 2--2018040248 | Jun 28, 2018 | Nov 2, 2018 | $1,600 |
| 2--2018010421 | Jan 29, 2018 | May 31, 2018 | $800 |
| 2--2018007664 | Jan 22, 2018 | Mar 27, 2018 | $1,000 |
Inspection history
13 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority1 Intermediate13 Basic
What the inspector wrote — 19 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, portioned raw beef on top of portioned cooked pork. Employee began to rearrange.
Raw animal food stored over/not properly separated from ready-to-eat food. In right fliptop bottom cooler, pooled raw shell eggs on shelf above open can of ketchup. Employee rearranged to properly separate.
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. In walk in freezer, tray of raw prepped chicken above non commercially bagged raw beef. Employee began to rearrange items.
Toxic substance/chemical improperly stored. Spray bottle of glass cleaner on counter by boba machine in Tiger Sugar. Employee moved bottle to,floor.
Show the remaining 15 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading 200ppm chlorine. Employee remade to proper 100 chlorine.
Spray bottle containing toxic substance not labeled. Unknown substance in pump,spray bottle under hand sink in prep area. Employee marked as degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffle in ice machine has mold like buildup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C Vent in kitchen has dust buildup.
Cleaned and sanitized equipment or utensils not properly stored. Soup spoons in container by front service window not properly stored with all handles in same direction.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in women's restroom.
Current Hotel and Restaurant license not displayed.
Ice scoop handle in contact with ice. Scoop handle in contact with ice at front ice machine.
In-use knife/knives stored in cracks between pieces of equipment. a knife between fliptop units at cookline. Employee removed knife.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in contact with flour in bulk container in kitchen. Manager removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 84F by rice cookers. Employee dumped water and replaced with dry container.
Open dumpster lid.
Soiled dry wiping cloth in use. Soiled wet cloth on prep table in dim sum station.
Toilet/urinal not flushing/functioning properly. Right side urinal in men's restroom overflows when flushed.
Wall soiled with accumulated grease, food debris, and/or dust. Dust buildup on stainless steel panel on hood above roasting oven at end of front make line.
Dec 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1 2025. Operator renewed during inspection. Confirmation number 257469015
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open duck stored over ready to eat dumplings in front chest freezer
Raw animal food stored over/not properly separated from ready-to-eat food. 1. In kitchen right flip top cooler raw shell eggs over ready to eat sauces. 2. At kitchen left flip top cooler observed raw shrimp over ready to eat sauces. Operator properly inverted all foods
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen middle flip top cooler tofu (48F - Cold Holding); cooked noodles (48F - Cold Holding). Per operator food in unit less than four hours. Per operator food not prepared or portioned today. Operator placed food on ice to quick chill
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tiger sugar area steam table cooked boba (125F - Hot Holding). Per operator food in unit less than four hours. Employee turned up heat on u it to reheat boba
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator remade solution solution solution tested 100ppm
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired between July and August of 2025
Dish rack shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on prep table. Employee removed
In-use knife/knives stored in cracks between pieces of equipment. Knives in prep area stored between tables. Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of cook line microwave contains food debris
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water
Oct 1, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Dish area shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep shelf in wait station. Operator removed
Sep 30, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken and cooked noodles in far left kitchen flip top cooler operator proper seperated
Rodent activity present as evidenced by rodent droppings found. 1. Observed approximately 15 rodent droppings in kitchen under neath right flip top cooler. 2. Observed approximately 20 rodent droppings in kitchen under storage wrack. 3. Observed approximately 15 rodent droppings in storage area underneath ice bin and under storage shelves. 4. Observed 3 rodent droppings under dish wrack Operator began removing rodent droppings and cleaning and sanitizing the area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station ice bath; pork won ton (72F - Cold Holding). Per operator Won Tons transferred from other unit less than four hours ago. Observed ice bath melted. Operator placed food in freezer to quick chill. Food not prepared or portioned today
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink. Reviewed proper hand washing procedures with employee and manager. Employee washed hands in hand sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler 4 at 3:30pm cooked cabbage 54F ambient cooling for 3 hours to 54F at 4:19pm// under unit At 3:40pm cooked chicken 53F heated cooling for 3 hours to 52F at 4:20pm. At this rate proper heated cooling from 135 to 41 in 6 hours will not occur. Observed food covered cooling. Operator removed cover and placed in freezer to quick chill
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at wait station hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice bin contains mold like substance. Operator began cleaning
Dish area shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep shelf in wait station. Operator removed
Jun 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority2 Intermediate15 Basic
Show 21 findings ▾
Non-food grade paper/paper towel used as liner for food container. To cover fried tofu and sliced peppers. Operator removed Observed in reach in cooler on cook line containers of diced peppers and sliced oranges covered with Non-food grade paper/paper towel. Operator removed.
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs store on top of cans of coke in flip top unit at dessert station. Operator removed eggs and placed in another cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari and chicken stored over buckets of soy sauce in walk in cooler. Operator stored correctly. Observed raw shell eggs stored over RTE sauce in lower portion of flip top cooler. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk in cooler for. Operator stored correctly.
Handwash sink used for purposes other than handwashing. Observed scoop stored in hand washing sink at dessert station
No paper towels or mechanical hand drying device provided at handwash sink. Dessert station
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in storage area.
Bowl or other container with no handle used to dispense food.Flour,sugar,salt operator removed
Cardboard used to line food-contact shelves. Storage area
Ceiling/ceiling tile shows damage or is in disrepair. In preparation area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Starbucks cup stored on top of small flip top unit
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. Observed unenclosed beverage container on top of small flip top cooler. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on shelf at dessert station
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Soy sauce plastic buckets in contact with floor in storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop and spoon stored in standing water temperature 108F by rice cookers
Interior of microwave has accumulation of black substance/grease/food debris. In prep aera and cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw duck 30F defrosting inside prep sink without running water.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket quaternary 0 Ppm at wait station
Working containers of food removed from original container not identified by common name. Containers flour sugar salt
Oct 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used personal cellphone and then handheld soup ladle without first washing hands. Reviewed proper handwashing procedures. Employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soft uncooked noodles in center flip top two door.. operator properly inverted
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. Non commercially packed Raw chicken over raw shrimp in walk in freezer. Operator properly separated
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink by chest freezer
No soap provided at handwash sink. No soap provided at prep area employee hand sink. Operator provided soap
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin by back exit door soiled with mold like substance
Bowl or other container with no handle used to dispense food. Bowl used for rice soup in prep area rice containers. Operator removed bowls
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. Open employee beverage on flip top cooler. Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in two door cooler next to soup base. Operator discarded employee food
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on small kitchen flip top cooler. Operator removed phone
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Food equipment in standing water 79F. Operator washed rinsed and sanitized and stored dry.
Working containers of food removed from original container not identified by common name. Rice containers not labeled in prep area. Operator labeled
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No soap provided at handwash sink. No hand soap at prep area employee hand sink. Operator provided soap
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook coughed into hand and began working with clean food utensils without washing hands. Operator instructed cook to wash hands. Cook washed hands
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 unpackaged chicken over non commercial packed raw beef. Operator properly stored
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Front kitchen two door cooler; cut lettuce (47F - Cold Holding); dumplings (50F - Cold Holding). Per operator items were placed in unit from walk in cooler less than four hours ago. Observed cooler door not latched. Operator moved items to walk in cooler to properly cold hold. Food was not prepped or portioned today 2. Center right flip top cooler; pork (47F - Cold Holding); cut lettuce (47F - Cold Holding); tofu (47F - Cold Holding). Per operator items were placed in unit from walk in cooler less than four hours ago. Observed food being held under high cold holding conditions. Operator moved items to walk in cooler to properly cool. Items not prepared or portioned today 3. Left flip top cooler; cut lettuce (58F - Cold Holding); sprouts (57F - Cold Holding); cooked pasta (57F - Cold Holding). Per operator items were placed in unit from walk in cooler less than four hours ago. Observed food being held under high cold holding conditions. Operator placed ice bags on top of food to properly keep cold. Foods not prepped or portioned today.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed, provided and reviewed hand out with operator
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. Printed and provided hand out to operator. Operator posted
No soap provided at handwash sink. No hand soap at prep area employee hand sink. Operator provided soap
May 30, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw fish stored above unwashed produce in walk in cooler. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat cauliflower, raw shrimp stored above tofu in left side 2 door flip top on cook line. Operator reorganized. Raw beef stored above ready to eat sauces in walk in cooler. Operator reorganized.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided for triple sink
Dead roaches on premises. Observed 1 dead roach Ney to back door in kitchen area. Operator removed cleaned and sanitized. Observed 1 dead roach at not in use front line corner. Operator removed, cleaned and sanitized
Employee beverage container in ice machine/ice bin. Observed at ice machine. Operator removed, discarded ice
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup up on walk-in freezer condenser and shelving.
Nonfood-contact surface soiled with grease, food debris. Observed on side of fryer on cook line.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw pork stored in a to go bag, kept in glass front cooler in kitchen area.
Nonfood-grade containers used for food storage - direct contact with food. Observed cooked chicken being stored in direct contact with cardboard box inside the walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs on top shelf over ready to eat sauces and vegetables in walk in cooler. Observed raw shrimp stored on top of ready to eat vegetables in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle Flip Top; Raw beef (56F); raw pork (54F); cooked shrimp (62F); cooked shrimp (55F); cooked pork (58F); cooked chicken (56F); ham (58F); raw shrimp (57F); raw chicken (56F); Underneath Flip top; Tofu (55F). Per operator items have been in unit for approximately 4 hours. Monitored unit for approximately 30 minutes with no changes in temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle Flip Top; Raw beef (56F); raw pork (54F); cooked shrimp (62F); cooked shrimp (55F); cooked pork (58F); cooked chicken (56F); ham (58F); raw shrimp (57F); raw chicken (56F); Underneath Flip top; Tofu (55F). Per operator items have been in unit for approximately 4 hours. Monitored unit for approximately 30 minutes with no changes in temperature. See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown rice (128F-130F - Hot Holding) being held at front line for approximately 2.5 hours. Employee reheated to 165F+
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/ Observed more than 4 employees working with no certified food manager present.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no available paper towels in handwashing sink area in kitchen prep area. Operator provided
No soap provided at handwash sink. Observed no available soap in handwashing sink area in kitchen prep area. Operator provided
Spray bottle containing toxic substance not labeled. Observed spray bottle containing blue substance at server station unlabeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice bin.
Bowl or other container with no handle used to dispense food. Observed multiple bowls inside food storage containers for rice and cornstarch.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed Ice buildup up on walk-in freezer condenser and shelving.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for scooping rice left in 76F standing water. Operator discarded water cleaned and sanitized utensils
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior in expo line, soiled
No handwashing sign provided at a hand sink used by food employees. No employee handwashing sign in kitchen area.
Nonfood-contact surface soiled with grease, food debris. Observed on side of fryer on cook line.
Stored food not covered. Observed cooked duck stored in walk in cooler, uncovered and unprotected.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled wet wiping cloth left out on counter in prep area.
Oct 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 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. Dish machine reading 0ppm chlorine.
Nonfood-grade containers used for food storage - direct contact with food. 1) At soup station cooked wonton strips in box originally from raw chicken storage. 2) In walk in cooler cooked tempura chicken in boxes originally from raw chicken storage.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw wrapped chicken above cases of shrimp.
Spray bottle containing toxic substance not labeled. Unknown substances in two bottles at end of counter in dining room closest to restroom.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink beside office due to damaged faucet handle.
Cardboard used to line food-contact shelves. Card board lining shelves in back storage area behind kitchen.
Faucet/handle missing/damaged at plumbing fixture. Hot water handle at hand sink beside office stripped and not working.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 8 high priority.
8 High priority5 Intermediate12 Basic
Show 25 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer sink reading 0ppm chlorine. Employee began to drain to remake.
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 reading 0ppm chlorine.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher placing clean dishes on shelf immediately after washing dirty dishes without washing hands and changing gloves.
Nonfood-grade containers used for food storage - direct contact with food. 1) At soup station cooked wonton strips in box originally from raw chicken storage. 2) In walk in cooler cooked tempura chicken in boxes originally from raw chicken storage.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw wrapped chicken above cases of shrimp.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, cases of raw shell eggs and raw chicken on upper shelves above multiple cooked foods and buckets of sauces. Employee began to rearrange cooler. 2) In Atosa reach in cooler by cook line, container raw shaved pork above container of rice noodles. Employee inverted for correct storage. 3) In middle fliptop upper cooler, containers of raw chicken and steak above containers of soaking rice noodles and cut cauliflower. Employee inverted for proper separation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line prep cart, container pooled raw eggs (48F - Cold Holding). Per employee prepared 30 minutes. Recommended using Time as Public Health Control. Manager added time mark to 6:30pm. Form provided to be completed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At end of cookline nearest walk in cooler, tempura chicken (75-77F - Hot Holding). Per employee prepared at 12:00pm. Recommended using Time as Public Health Control. Manager added time mark to 4:00pm. Form provided to be completed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In left flip top upper cooler, bean sprouts 60F @ 3:05pm (ambient cooling 30 minutes) to 58F @ 3:45pm. Based on temperatures and time sprout will not reach 41F in 4 hrs. Manager moved sprouts to adjacent cooler to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Left rice cooked just inside kitchen has mold like buildup around interior rim of vessel along seal with top.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of portioned sauce in dim sum station not labeled with original date produced. Per manager sauces made, portioned, and frozen until needed. Containers in unit 2 days from freezer.
Spray bottle containing toxic substance not labeled. Unknown substances in two bottles at end of counter in dining room closest to restroom.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand sink beside office due to damaged faucet handle.
Cardboard used to line food-contact shelves. Card board lining shelves in back storage area behind kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer pump on dish machine not working during cycle or when attempting to prime.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee covered coffee cup on mini fliptop cutting board at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on shelf above cutting board at dessert station fliptop.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher has triple sink set up with wash sink next to sanitizer sink. Employee began to drain to set up in correct order.
Faucet/handle missing/damaged at plumbing fixture. Hot water handle at hand sink beside office stripped and not working.
Ice scoop handle in contact with ice. Handle of scoop in contact with ice inside ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front of kitchen by rice cookers, utensils in container of standing water. Manager discarded water and sent utensils to be washed.
Soiled dry wiping cloth in use. Soiled dry cloth at end of cook line closest to office.
Stored food not covered. Containers of tempura chicken in walk in cooler at proper temperatures not covered.
Unwrapped single-service utensils not presented so that only the handles are touched. Three containers clean spoons opposite rice cookers with handles down in containers. Manager began to invert spoons.
Wall soiled with accumulated grease, food debris, and/or dust. Wall above prep tables in side prep area by walk in soiled with mold like buildup.
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.