MING'S BISTRO
1212 WOODWARD ST #6, Orlando FL 32803 · 407.898.9672
Last inspected Apr 10, 2026 · 9 visits since December 2023
MAY 24
AUG 24
JAN 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach on prep cooler on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022053159 | Jul 26, 2022 | Nov 28, 2022 | $400 |
| 4--2022003008 | Jan 12, 2022 | Feb 14, 2022 | $400 |
Inspection history
9 visits, newest first
Apr 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority6 Intermediate27 Basic
What the inspector wrote — 39 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in walk in cooler cooling over night at 48-50f
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods in reach in refresher cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler
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 chicken over raw fish I reach in freezer cook line
Show the remaining 35 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice in walk in cooler cooling over night at 48-50f
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink not accessible for employee use at all times. Pitcher in expeditor side hand sink Table blocking hand sink cook line Scrubber in hand sink by walk in cooler Operator moved items
Handwash sink used for purposes other than handwashing. Tube from ice machine draining into hand sink for ware wash area
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink cook line
No soap provided at handwash sink. No soap hand sink cook line
Nonfood-grade basting brush used in food. Paint brush used in oil cook line
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms men and women
Bowl or other container with no handle used to dispense food. Bowl in corn starch and soy sauce Operator removed bowl
Cardboard used to line food-contact shelves. Shelving next to dish area lined with cardboard
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen broken and disrepair
Cloth used as a food-contact surface. Cloth on top of cooked rice Operator removed cloth
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee smoking in kitchen
Employee with no hair restraint while engaging in food preparation. Cook preparing food with no hair restraint
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee only washing and rinsing equipment. Corrective action taken
Equipment in poor repair. Reach in cooler handles broken Handle broken hand sink by walk in cooler
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood table used as food contact surface and cutting board
Exterior door has a gap at the threshold that opens to the outside. Gap bottom of back screen door
Food stored on floor. Soy sauce on floor by back door Buckets of sauces stored on floor walk in cooler Juice on floor at front counter server area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all chest freezers
In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and table Operator removed
In-use tongs stored on equipment door handle between uses. Tong on wood steam table
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cut board Operator removed cloth
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving with tea pots dusty Sides of equipment soiled Walk in cooler shelves have debris build up
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezers interior soiled with accumulated debris
Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler and glass door cooler shelving rusted
Single-service articles not stored inverted or protected from contamination. Single service To Go container on floor at front counter server area
Stored food not covered. Hanging cooked ducks on walk in cooler not covered
Time/temperature control for safety food thawed in an improper manner. Duck being thawed in sink with standing water Operator turn faucet on and drained water
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted and soiled
Wood food-contact surface not properly sealed. Wood used as barrier on steam table
Working containers of food removed from original container not identified by common name. Bin with corn starch not English labeling
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Exit door by server front counter area blocked by chairs and card board
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 39 recorded, 6 high priority.
6 High priority6 Intermediate27 Basic
Show 40 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in walk in cooler cooling over night at 48-50f
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods in reach in refresher cook line
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler
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 chicken over raw fish I reach in freezer cook line
Sewage/wastewater backing up through floor drains. Waste water over flowing from floor drain for dish machine. Drain has a slow drain and is over flowing when dishmachine discharges water. Operator used machine to clear drain
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice in walk in cooler cooling over night at 48-50f
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink not accessible for employee use at all times. Pitcher in expeditor side hand sink Table blocking hand sink cook line Scrubber in hand sink by walk in cooler Operator moved items
Handwash sink used for purposes other than handwashing. Tube from ice machine draining into hand sink for ware wash area
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink cook line
No soap provided at handwash sink. No soap hand sink cook line
Nonfood-grade basting brush used in food. Paint brush used in oil cook line
Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms men and women
Bowl or other container with no handle used to dispense food. Bowl in corn starch and soy sauce Operator removed bowl
Cardboard used to line food-contact shelves. Shelving next to dish area lined with cardboard
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen broken and disrepair
Cloth used as a food-contact surface. Cloth on top of cooked rice Operator removed cloth
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee smoking in kitchen
Employee with no hair restraint while engaging in food preparation. Cook preparing food with no hair restraint
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee only washing and rinsing equipment. Corrective action taken
Equipment in poor repair. Reach in cooler handles broken Handle broken hand sink by walk in cooler
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood table used as food contact surface and cutting board
Exterior door has a gap at the threshold that opens to the outside. Gap bottom of back screen door
Food stored on floor. Soy sauce on floor by back door Buckets of sauces stored on floor walk in cooler Juice on floor at front counter server area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all chest freezers
In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and table Operator removed
In-use tongs stored on equipment door handle between uses. Tong on wood steam table
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cut board Operator removed cloth
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving with tea pots dusty Sides of equipment soiled Walk in cooler shelves have debris build up
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezers interior soiled with accumulated debris
Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler and glass door cooler shelving rusted
Single-service articles not stored inverted or protected from contamination. Single service To Go container on floor at front counter server area
Stored food not covered. Hanging cooked ducks on walk in cooler not covered
Time/temperature control for safety food thawed in an improper manner. Duck being thawed in sink with standing water Operator turn faucet on and drained water
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted and soiled
Wood food-contact surface not properly sealed. Wood used as barrier on steam table
Working containers of food removed from original container not identified by common name. Bin with corn starch not English labeling
Marked exit/path to marked exit blocked. For reporting purposes only. Exit door by server front counter area blocked by chairs and card board
Oct 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate17 Basic
Show 25 findings ▾
Non-food grade paper/paper towel used as liner for food container. Wet service towel covering cooked noodles in walk in cooler. Operator immediately removed
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over buckets of sauce in walk in cooler. Operator moved
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef in prep cooler. Operator removed
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 chicken over raw squid in freezer. Both out of their original packaging. Operator immediately removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. On cook line blocked by table
Handwash sink used for purposes other than handwashing. Tube from Water filter from ice machine draining into hand sink. Operator removed tube
No soap provided at handwash sink. On cook line. Operator put soap
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
Bowl or other container with no handle used to dispense food. In multiple flour containers. Operator removed
Cutting board has cut marks and is no longer cleanable. Small white cutting board
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on shelf over prepped food. -employee drinks over dough roller Operator immediately moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on shelf above prepped food. Operator removed
Equipment in poor repair. -Shelves under wood cutting boards are rusted -gasket torn in chest freezer acroos ice mschine
Food not stored at least 6 inches off of the floor. Cases of beer on floor in hallway to bathroom
In-use knife/knives stored in cracks between pieces of equipment. In between prep tables. Operator immediately removed
In-use tongs stored on equipment door handle between uses. Tongs on dim sum steamer. Operator immediately removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry rice. Immediately corrected
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior and exterior rim of chest freezer at entry to cook line -Sides of fryers heavily soiled -Exterior of Salt container and several other food containers throughout kitchen -gaskets of sauce cooler -Gaskets in prep cooler -Oven handle sticky -All shelves at ware washing area -top of dishmachine -exterior of chest freezer by ice machine - air filters for ice machine - fan cover in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of sauce cooler
Stored food not covered. Multiple flour containers
Unnecessary items/unused equipment on the premises. Unused dough roller machine
Working containers of food removed from original container not identified by common name. Corn starch. Operator immediately labeled
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate11 Basic
Show 15 findings ▾
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. New employees have not signed the form. Provided operator with form and new employees signed for during inspection
No soap provided at handwash sink. No soap at hand sink cook line Operator provided soap
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen stored with no date markings
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. Some food handler certificates expired
Buildup of food debris/soil residue on equipment door handles. Handles to multiple reach in coolers soiled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle water on table next to scales and dough machine Operator removed bottle
Equipment in poor repair. Cook line upright reach in handle broken
Floor soiled/has accumulation of debris. Floor soiled underneath and behind cook line equipment
Food stored on floor. Buckets of soy sauce and beef tripe stored on floor walk in cooler Operator removed items
In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler cook line interiors soiled
Stored food not covered. Stored duck in walk in cooler not protected Advised to bag duck
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelve rusted
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by hand wash cook line
Aug 28, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
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 Chicken out of its original packaging over beef and fish in freezer
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by table. Hand sink by dishwasher blocked with plastic bins hand sink at wait station had pitcher in basin. Hand sink by walk in cooler had scrubby in basin
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at dishwasher
No soap provided at handwash sink. At hand sink at dishwasher
Bowl or other container with no handle used to dispense food. Bowl in rice paste, flour, sugar, rice containers
Food stored on floor. Box oil on floor
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler
In-use tongs stored on equipment door handle between uses. Tongs on oven door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in first cooler on cook line On top of door cracks in first cooler On sides of fryer and back of steamer On sides of prep tables and coolers Cooler under microwave on gaskets and inside Outside of dry rice container Air filters on ice machine
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in freezer above multiple frozen food
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back Door open.no air curtain
Reach-in cooler interior/shelves have accumulation of soil residues. Inside all coolers on cookline Inside of chest freezer
Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher
Aug 27, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
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 Chicken out of its original packaging over beef and fish in freezer
Roach activity present as evidenced by live roaches found. Observed 1 live roach on prep cooler on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dimsum cooler: shrimp, pork, and all other dim sum items; (44-55F - Cold Holding). Less than 4hrs per operator. 1st prep cooler : rice chicken shrimp squid 43F-52F- Cold Holding) less than 4hrs per operator. Advised operator to put items on ice or move to different cooler for temperature recovery
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by table. Hand sink by dishwasher blocked with plastic bins hand sink at wait station had pitcher in basin. Hand sink by walk in cooler had scrubby in basin
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at dishwasher
No soap provided at handwash sink. At hand sink at dishwasher
Bowl or other container with no handle used to dispense food. Bowl in rice paste, flour, sugar, rice containers
Floor soiled/has accumulation of debris. Floor under all equipment on cook line
Food stored on floor. Box oil on floor
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler
In-use tongs stored on equipment door handle between uses. Tongs on oven door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in first cooler on cook line On top of door cracks in first cooler On sides of fryer and back of steamer On sides of prep tables and coolers Cooler under microwave on gaskets and inside Outside of dry rice container Air filters on ice machine
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in freezer above multiple frozen food
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back Door open.no air curtain
Reach-in cooler interior/shelves have accumulation of soil residues. Inside all coolers on cookline Inside of chest freezer
Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher
May 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate9 Basic
Show 14 findings ▾
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/ Food manager certificate Yan Fang Mai expired 8-29-23
Handwash sink not accessible for employee use at all times. Table blocking hand sink cook line Operator removed table
No paper towels or mechanical hand drying device provided at handwash sink. No appear towels at hand sink dish line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items prepared on site held in cooler and freezers no date marking
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. Some food handler training expired March and April
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors not self closing and tight fitting
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items phones and keys on shelving above and on prep tables
Equipment in poor repair. Gasket on walk-in-cooler coming off Handles on 2 door dumpling cooler broken
Floor area(s) covered with standing water. Back corner by large oven standing water in corner
Food stored on floor. Cases of water on floor by bathroom
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler cooler shelving rusted and pitted
Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled mainly around cook line Wall and ceiling soiled walk-in-cooler
Working containers of food removed from original container not identified by common name. Bin of rice not labeled Operator labeled
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
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 over shrimp in walk-in-freezer Operator moved shrimp
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops per operator changed water with tap water less than 1/2 hour. 50°. Operator put ice in water for immediate temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Duck 93° pork 90° in oven per operator less than 1 hour. Oven was off. Had operator turn oven back on to reheat to 165°
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/ Food manager Yan fang mai expired 8-29-23
Handwash sink not accessible for employee use at all times. Cook line hand sink blocked by table Operator moved table
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen no date marks
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. Some food handlers expired in March and April
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women room door not self closing
Bowl or other container with no handle used to dispense food. Bowl in sugar bin Operator removed
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tile in kitchen
Cutting board has cut marks and is no longer cleanable. Cut boards grooved
Employee preparing food in customer section of dining area. Operator moved items to kitchen
Equipment in poor repair. Gasket walk-in-cooler ripping and broken
Food stored on floor. Buckets of duck, chicken, fish stored on floor walk-in-cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Large oven soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters soiled Exterior of multiple equipment soiled Gaskets soiled
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelving rust
Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen and in walk-in-cooler soiled
Working containers of food removed from original container not identified by common name. White bins of sugar, flour not labeled
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate12 Basic
Show 16 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Inside dry rice container. Advised operator to remove rice and put in clean container - can opener
Handwash sink not accessible for employee use at all times. hand sink on cook line in kitchen blocked by a table. Hand sink by ice Machine blocked by containers on floor
Handwash sink used for purposes other than handwashing. Pitcher of water in hand sink at wait station
Bowl or other container with no handle used to dispense food. Sugar container
Cloth used as a food-contact surface. Wet cloth in contact with rice in walk in cooler.
Cutting board has cut marks and is no longer cleanable. Cutting boards in back prep area
Equipment in poor repair. Gasket in walk in cooler torn
Floor soiled/has accumulation of debris. Underneath all cooking equipment
Food storage container/container lid cracked or broken. Lid to dry rice container
Food stored on floor. Buckets of Soy sauce on floor Container of chicken on floor in walk in cooler
In-use tongs stored on equipment door handle between uses. on oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 74. Advised operator to reheat to 135 or discard water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside dry rice container -Gaskets in chest freezer at entry to cook line -Gaskets in upright cooler on cook line. -Most gaskets in most coolers soiled. -Including both walk in cooler and freezer -Sides of all cooking equipment -Various containers in kitchen heavily soiled on the outside - fan covers in walk in cooler Fan cover in ric on cook line
Time/temperature control for safety food thawed in an improper manner. Duck thawing standing water in sink
Walk-in cooler/freezer shelves with rust that has pitted the surface. Both walk in cooler and walk in freezer shelves
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas can in back kitchen storage area
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.