NEO ASIAN KITCHEN AND BOBA TEA
6760 EAGLE WATCH DR, Orlando FL 32822 · 4077585651
Last inspected Jul 28, 2026 · 17 visits since October 2023
SEP 24
JUN 25
OCT 25
JAN 26
JUL 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 1 on top of dishwasher and 1 on floor under machine Next day callback per Kim Plecoines.
★ 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--2025067742 | Jun 19, 2025 | Dec 4, 2025 | $400 |
| 4--2024041596 | Jul 15, 2024 | Jan 28, 2025 | $400 |
Inspection history
17 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Long red hose lying in mop sink
Nonfood-grade bags used in direct contact with food.bread in 2 door reach in cooler in black non food grade bags
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Wet mop not stored in a manner to allow the mop to dry. 2 lying in mop sink on top of hose
Jul 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Long red hose lying in mop sink
Nonfood-grade bags used in direct contact with food.bread in 2 door reach in cooler in black non food grade bags
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba (125F - Hot Holding)for 2 hours Front counter Operator turned on warmer
Handwash sink not accessible for employee use at all times. Bottle of soap and silver scrubbing pad in sink front counter. Operator removed both
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.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups pulled from freezer not date marked. Operator date marked
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter hand wash sink no hot water comes out
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Bowl or other container with no handle used to dispense food. Cup in bin of flour Operator removed
Current Hotel and Restaurant license not displayed. April 2026
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle 71F Operator removed and replaced with clean paddle not in water
Silverware/utensils stored upright with the food-contact surface up. Front counter area. Operator flipped
Water leaking from pipe and/or faucet/handle. Pipe under front counter hand wash sink Operator called technician
Wet mop not stored in a manner to allow the mop to dry. 2 lying in mop sink on top of hose
Working containers of food removed from original container not identified by common name. Containers flour prep area
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Non-food grade paper/paper towel used as liner for food container. Bread in grocery bags in reach 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 and the time removed from temperature control cannot be determined. Garlic in oil on cookline no time marked for 2 hours. Operator time marked
Handwash sink not accessible for employee use at all times. Spray bottles in front counter hand wash sink Operator removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing date marked in restaurant
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator called technician to come clean
Accumulation of debris on exterior of warewashing machine. Top Operator cleaned
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Ice scoop handle in contact with ice. Front counter
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in cup of water 78F Operator removed
Plumbing system in disrepair. Faucet to front counter hand wash sink too big for sink. Operator has it over dump sink. Operator fixed faucet
Reach-in freezer interior/shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Several front counter Operator put in sanitizer
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary needs chlorine
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
Accumulation of debris on exterior of warewashing machine. Top
Ceiling/ceiling tile shows damage or is in disrepair. Shows water damage over ice machine
Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave
Stored food not covered. Bin of raw meat not covered in freezer
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout
Oct 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm bucket of sanitizer empty
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 beef Whole walk in freezer is in disarray
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary needs chlorine
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 paper towels or mechanical hand drying device provided at handwash sink. By dish machine Operator stocked
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing is date marked
Accumulation of debris on exterior of warewashing machine. Top
Ceiling/ceiling tile shows damage or is in disrepair. Shows water damage over ice machine
Current Hotel and Restaurant license not displayed. 2025 displayed
Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave
Stored food not covered. Bin of raw meat not covered in freezer
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout
Jun 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 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 stored over raw beef and beef bones in walk in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs, broth cooked chicken, brisket made two days ago with no date marked.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. Cases of beef and buckets of food stored on walk in freezer floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer located in front counter
Reach-in cooler interior/shelves have accumulation of soil residues. Front counter reach in cooler shelves debris, debris on top of make table cook line.
Jun 19, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 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. 0 ppm
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 stored over raw beef and beef bones in walk in freezer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs, broth cooked chicken, brisket made two days ago with no date marked.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. Cases of beef and buckets of food stored on walk in freezer floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer located in front counter
Reach-in cooler interior/shelves have accumulation of soil residues. Front counter reach in cooler shelves debris, debris on top of make table cook line.
Jun 11, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority5 Intermediate9 Basic
Show 18 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. 0 ppm
Nonfood-grade containers used for food storage - direct contact with food. Raw meats kept on non grade containers. Kept in reach in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. RW chicken stored over egg rolls in reach in freezer.
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 stored over raw beef and beef bones in walk in freezer.
Handwash sink not accessible for employee use at all times. Hand sink blocked by chair in cook line
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored inside hand sink located at front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs, broth cooked chicken, brisket made two days ago with no date marked.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls located in cook line.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 1 dead roach on floor by office entrance 1 dead roaches on floor by dry erase board by back exit door 1 dead roaches on floor right under dish machine 1 dead roach on floor under bleach bottles located under hand sink 1 dead roach on floor under three bay sink drain 5 dead roaches Picked up by operator Corrected On-SiteCorrected On-Site**
Food not stored at least 6 inches off of the floor. Cases of beef and buckets of food stored on walk in freezer floor.
Hotel and Restaurant license decal not displayed on vending machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer located in front counter
Reach-in cooler interior/shelves have accumulation of soil residues. Front counter reach in cooler shelves debris, debris on top of make table cook line.
Stored food not covered. Wontons uncovered in reach in freezer
Wet wiping cloth not stored in sanitizing solution between uses. Several on front counter and one on make table cook line.
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Sprayer hose for dishes for dish machine.
Nonfood-grade bags used in direct contact with food. Grocery bags used for cut vegetables in walk in cooler and pineapples in reach in cooler in mitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items throughout rest are not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Bowl or other container with no handle used to dispense food. Plastic cup used in container of salt.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage on several ceiling tiles in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several pots not inverted
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on top of prep table by server window.
Food stored on floor. Cases of oil in office Buckets of sauces in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink front counter area
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Several front counter
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm sanitizer not dispensing into dish machine. Operator set up 3 compartment sink
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Sprayer hose for dishes for dish machine.
Nonfood-grade bags used in direct contact with food. Grocery bags used for cut vegetables in walk in cooler and pineapples in reach in cooler in mitchen
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in make table across from grill. Operator switched
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in make table from last night 45F. Operator discarded right away.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items throughout rest are not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Bowl or other container with no handle used to dispense food. Plastic cup used in container of salt.
Ceiling/ceiling tile shows damage or is in disrepair. Water damage on several ceiling tiles in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several pots not inverted
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes on top of prep table by server window.
Food stored on floor. Cases of oil in office Buckets of sauces in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink front counter area
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Several front counter
Working containers of food removed from original container not identified by common name. Sugar, msg and corn starch Operator labeled
Jul 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Sprayer in dish sink
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 and the time removed from temperature control cannot be determined. Garlic butter Bean sprouts Per operator for 2 hours
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dump sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items prepared on-site not date marked.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink front counter.
Jul 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Sprayer in dish sink
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 and the time removed from temperature control cannot be determined. Garlic butter Bean sprouts Per operator for 2 hours
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dump sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items prepared on-site not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink front counter.
Jul 15, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 26 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate15 Basic
Show 26 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Sprayer in dish sink
Nonfood-grade bags used in direct contact with food. In 2 door reach in cooler in kitchen
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 beef in walk in freezer.
Roach activity present as evidenced by live roaches found. One live roach found on top of dish machine. 8-10 live roaches found in Saran Wrap over prep table
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 and the time removed from temperature control cannot be determined. Garlic butter Bean sprouts Per operator for 2 hours
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in dump sink
Establishment advertised crab on menu/menu board but served imitation crab. Under catering menu listed as crab but uses imitation krab.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items prepared on-site not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots over dish area
Current Hotel and Restaurant license not displayed. 2024 displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water on prep table in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on meat slicer. Hand lotion on shelf in kitchen
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over clean dish rack in kitchen
Food stored on floor. Walk in freezer boxes Bin of flour on floor
In-use tongs stored on equipment door handle between uses. Tongs for limes in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in bean sprouts
Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove top in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink front counter.
Single-service articles not stored inverted or protected from contamination. Aluminum pans
Unwrapped single-service utensils not presented so that only the handles are touched. In kitchen forks and spoons
Working containers of food removed from original container not identified by common name. Flour
Feb 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage tiles by ice machine and make line.
Ice buildup in reach-in freezer and/or walk-in freezer. Front counter.
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority5 Intermediate17 Basic
Show 27 findings ▾
Container of medicine improperly stored. Pepto his ok on prep table shelf by ice machine.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Nonfood-grade bags used in direct contact with food. Bread in 2 door upright reach in cooler in kitchen.
Raw animal food stored over or with unwashed produce. Shelled eggs over cabbage in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 65F for 5 hours on cookline. Operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in kitchen.
Handwash sink not accessible for employee use at all times. Handwash sink by ice machine blocked by big pot.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Everything in freezer prepared and then frozen.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach by dishmachine.
Torn packages/bags of food exposing the contents to contamination. See stop sale. Egg rolls in freezer falling out of bag.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowl used to scoop brown sugar and flour.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage tiles by ice machine and make line.
Employee personal food not properly identified and segregated from food to be served to the public. In 2 door upright 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 shelf with dishes across from grill.
Floor area(s) covered with standing water. Under 3 compartment sink.
Food storage container/container lid cracked or broken. Covering flour in kitchen and several in walk in freeezer.
Food stored on floor. Many different cases of food on floor in freezer. Hard to identify.
Ice buildup in reach-in freezer and/or walk-in freezer. Front counter.
Ice scoop handle in contact with ice. Front counter.
In-use tongs stored on equipment door handle between uses. In kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwaves greasy.
Opened employee beverage container in a cold holding unit with food to be served to customers. In bottom of makeline across from flat top grill.
Time/temperature control for safety food thawed in an improper manner. Thawing fried rice at room temperature. Put in walk in cooler.
Water draining onto floor surface. From dishmachine.
Water leaking from pipe and/or faucet/handle. Handsink by dishmachine.
Working containers of food removed from original container not identified by common name. Brown sugar and flour next to entrance to kitchen.
Oct 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. Front counter.
Light shield damaged/in disrepair. By ice machine.
No handwashing sign provided at a hand sink used by food employees.
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 8 high priority.
8 High priority6 Intermediate20 Basic
Show 34 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
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. Touched mop then went to cut green onions.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee washed hands with no soap.
Roach activity present as evidenced by live roaches found. 1 on top of dishwasher and 1 on floor under machine Next day callback per Kim Plecoines.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee used cell phone with gloves and continued to prepare food.
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 and the time removed from temperature control cannot be determined. Bean sprouts less than 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 80F beef 90F less than 2 hours per operator.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink at front counter.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Magnet knife holder soiled dust and old food debris.
Handwash sink not accessible for employee use at all times. Rags soap and brush in sink at front counter.
No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink next to ice machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pot.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 1 on top of dishwasher and 1 one floor under dishwasher. Next day callback per Kim Plecoines.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of slicer.
Food storage container/container lid cracked or broken. Several plastic containers cracked.
Ice buildup in reach-in freezer and/or walk-in freezer. Front counter.
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 76F.
Insect control device installed over food preparation area. Over clean dishes.
Light shield damaged/in disrepair. By ice machine.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave ovens soiled with grease and old food debris
Old food stuck to clean dishware/utensils. Plastic containers on clean dish rack.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of drink in cooler.
Raw fruits/vegetables not washed prior to preparation. Green onions.
Time/temperature control for safety food thawed in an improper manner. Chicken and beef at room temperature.
Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons in kitchen.
Water draining onto floor surface. Dish washer pipe not aligned with drain.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout facility.
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.