SPRING GARDEN CHINESE RESTAURANTE
850 49 ST, Saint Petersburg FL 33710 · 727-327-9888
Last inspected Aug 5, 2026 · 16 visits since December 2023
MAY 25
JUL 25
OCT 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. - live lizard under 3 compartment sink. Operator captured and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025079200 | Oct 21, 2025 | Mar 11, 2026 | $800 |
| 3--2025044792 | May 8, 2025 | Oct 2, 2025 | $400 |
| 3--2021029506 | May 5, 2021 | Oct 6, 2021 | $400 |
| 3--2021014660 | Mar 30, 2021 | Jul 29, 2021 | $400 |
Inspection history
16 visits, newest first
Aug 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority5 Intermediate12 Basic
What the inspector wrote — 19 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. -grocery bags being used in direct contact with raw chicken in reach in freezer near 3 compartment sink.
Pesticide/insecticide labeled for household use only present in establishment. Cans of Raid near 3 compartment sink.
Employee washed hands in a sink other than an approved handwash sink. -operator washed hands in prep sink
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on prep cooler on cookline stained
Show the remaining 15 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owner is the only person with training and it is a food handler certificate. No proof of food manager certificate for any employees.
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink near prep sink Operator put out paper towels
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. Husband who engages in food preparation does not have any proof of training.
Buildup of food debris/soil residue on equipment door handles. -walk in cooler door -reach in coolers and freezers doors -oven door
Cutting board has cut marks and is no longer cleanable. -Cutting boards on prep cooler on cookline grooved
Dead roaches on premises. 1 dead roach on hand wash sink next to 3 compartment sink 1 dead roach in 3 compartment sink 1 dead roach in out of order prep cooler on cookline 1 dead roach under prep sink 1 dead roach in dry storage area 3 dead roaches in reach in freezer on cookline Operator cleaned and sanitized all areas
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open can of Pepsi stored on top of prep cooler
Employee eating in a food preparation or other restricted area. -employees eating on prep cooler cutting board Operator cleaned and sanitized cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone propped against prep cooler door on cookline Operator removed phone
Equipment in poor repair. -prep table in kitchen bottom shelf is rusted out with large hole in it
Ice buildup in reach-in freezer near 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in and walk in coolers soiled
Stored food not covered. -open bags of flour, sugar, corn starch not covered or closed for storage.
Walk-in cooler shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate13 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on deli cooler on cook line stained and grooved
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. -cutting board on deli cooler on cook line
Employee eating in a food preparation or other restricted area. -employee food containers and dirty employee utensils stored on top of reach in deli cooler across from cook line
Equipment in poor repair. -bottom shelf of prep table in middle of kitchen is rusted out
Grease on the ground and/or pad around grease receptacle.
Grease receptacle lid open.
Hood system soiled with accumulated grease.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers, freezers, and walk in cooler are soiled
Open dumpster lid.
Stored food not covered. Stored rice, flours, sugar are stored in open bags either no covering or sealing of bags in dry storage area.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 1 high priority.
1 High priority1 Intermediate13 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken (72F - Cold Holding); fried rice (65F - Cold Holding). Operator had them sitting out on cook line with temperature control. She said they had been out since 2. She put them in freezer to rapid cool. Raw beef (54F - Cold Holding) sitting out on prep table, but was not in the process of being prepared. Operator put in freezer to rapid cool.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on deli cooler on cook line stained and grooved
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. -cutting board on deli cooler on cook line
Employee eating in a food preparation or other restricted area. -employee food containers and dirty employee utensils stored on top of reach in deli cooler across from cook line
Equipment in poor repair. -bottom shelf of prep table in middle of kitchen is rusted out
Grease on the ground and/or pad around grease receptacle.
Grease receptacle lid open.
Hood system soiled with accumulated grease.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers, freezers, and walk in cooler are soiled
Open dumpster lid.
Stored food not covered. Stored rice, flours, sugar are stored in open bags either no covering or sealing of bags in dry storage area.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 5 high priority.
5 High priority5 Intermediate18 Basic
Show 28 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. -operator swept floor in dry storage area, rinsed hands in 3 compartment sink, and proceeded to rinse prep bowl and put away with clean dishes.
Employee washed hands with no soap after sweeping floor, and proceeded to wash dishes.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -operator hand washed metal straining prep bowl, wiped down with sanitizer solution using wiping cloth, and then stacked for storage. I discussed proper dish washing and sanitizing with operator, and she returned the bowl to the sink to wash properly later when she's set up her sink.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over fried chicken in reach in cooler across from cook line. Operator moved raw chicken below fried chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried chicken (72F - Cold Holding); fried rice (65F - Cold Holding). Operator had them sitting out on cook line with temperature control. She said they had been out since 2. She put them in freezer to rapid cool. Raw beef (54F - Cold Holding) sitting out on prep table, but was not in the process of being prepared. Operator put in freezer to rapid cool.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on deli cooler on cook line stained and grooved
Handwash sink used for purposes other than handwashing. Pot and to go container stored in hand wash sink near kitchen exit. Operator removed items.
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink near kitchen exit -in restroom Operator put out paper towels
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. -hand wash sink near kitchen exit. Operator put out soap.
Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles -reach in freezer handle
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. Expired Feb 2024
Cutting board has cut marks and is no longer cleanable. -cutting board on deli cooler on cook line
Employee eating in a food preparation or other restricted area. -employee food containers and dirty employee utensils stored on top of reach in deli cooler across from cook line
Equipment in poor repair. -bottom shelf of prep table in middle of kitchen is rusted out
Food stored on floor. Bag of rice in dry storage area stored on floor. Operator removed from floor
Grease on the ground and/or pad around grease receptacle.
Grease receptacle lid open.
Hood system soiled with accumulated grease.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in coolers, freezers, and walk in cooler are soiled
Open dumpster lid.
Standing water on top shelf of white reach-in-cooler at beginning of cook line. Operator cleaned shelf.
Stored food not covered. Stored rice, flours, sugar are stored in open bags either no covering or sealing of bags in dry storage area.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths before being used for warewashing. Operator used 3 compartment sink for prepping raw chicken, and proceeded to hand wash dishes in the sink without properly sanitizing beforehand.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 22, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate15 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bags used to store raw meat and other foods in reach in freezer next to walk in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler on cook line, and on prep table by 3 compartment sink are heavily grooved and stained.
Buildup of food debris/soil residue on equipment door handles. -Reach in freezer by walk in cooler handle heavily soiled with built up grease. -walk in cooler door -reach in ice chest freezer -reach in cooler by front counter
Ceiling tile in restroom shows water damage.
Current Hotel and Restaurant license not displayed. Last license posted expired Feb 1 2024
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in deli cooler on cook line, and on prep table by 3 compartment sink are heavily grooved and stained.
Employee with no hair restraint while engaging in food preparation. Line cook using no form of hair restraint
Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted out with large hole.
Ice buildup in reach-in freezer near walk in cooler.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers and reach in freezers, as well as walk in cooler, are soiled with grease and food debris.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back screen door has gaps all the way around and front door is open. 1 live fly, 1 live lizard, and 4 rodent droppings present.
Reach-in freezer interior have accumulation of soil residues around perimeter and seals
Stored food not covered. Bags of flour, corn starch, msg, and rice stored uncovered in dry storage area near back door. Food stored in walk in cooler uncovered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler very dim lit
Walk-in cooler shelves with rust that has pitted the surface.
Oct 22, 2025■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 18 violations recorded, 2 high priority.
2 High priority1 Intermediate15 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bags used to store raw meat and other foods in reach in freezer next to walk in freezer.
Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings behind dry storage shelf by back door Operator cleaned area.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler on cook line, and on prep table by 3 compartment sink are heavily grooved and stained.
Buildup of food debris/soil residue on equipment door handles. -Reach in freezer by walk in cooler handle heavily soiled with built up grease. -walk in cooler door -reach in ice chest freezer -reach in cooler by front counter
Ceiling tile in restroom shows water damage.
Current Hotel and Restaurant license not displayed. Last license posted expired Feb 1 2024
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in deli cooler on cook line, and on prep table by 3 compartment sink are heavily grooved and stained.
Employee with no hair restraint while engaging in food preparation. Line cook using no form of hair restraint
Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted out with large hole.
Ice buildup in reach-in freezer near walk in cooler.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers and reach in freezers, as well as walk in cooler, are soiled with grease and food debris.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back screen door has gaps all the way around and front door is open. 1 live fly, 1 live lizard, and 4 rodent droppings present.
Reach-in freezer interior have accumulation of soil residues around perimeter and seals
Stored food not covered. Bags of flour, corn starch, msg, and rice stored uncovered in dry storage area near back door. Food stored in walk in cooler uncovered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler very dim lit
Walk-in cooler shelves with rust that has pitted the surface.
Oct 21, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 30 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority4 Intermediate19 Basic
Show 30 findings ▾
Live, small flying insects found 1 live fly in kitchen Fly did not land on food or food contact surface
Nonfood-grade bags used in direct contact with food. Grocery bags used to store raw meat and other foods in reach in freezer next to walk in freezer.
Pesticide/insecticide labeled for household use only present in establishment. Can of Raid on prep table in kitchen near 3 compartment sink.
Presence of insects, rodents, or other pests. - live lizard under 3 compartment sink. Operator captured and discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over berries and fried chicken in reach in cooler by front counter Operator moved raw chicken to lower shelf.
Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings behind dry storage shelf by back door Operator cleaned area.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 500ppm, diluted and remeasured at 100PPM)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler on cook line, and on prep table by 3 compartment sink are heavily grooved and stained.
Handwash sink not accessible for employee use at all times. Hand wash sink by 3 compartment sink blocked by fan. Operator moved fan.
No paper towels or mechanical hand drying device provided at any of their handwash sinks- bathroom, one behind front counter and two in kitchen. Operator put paper towels at each sink.
No soap provided at handwash sink behind front counter. Operator put soap out.
Buildup of food debris/soil residue on equipment door handles. -Reach in freezer by walk in cooler handle heavily soiled with built up grease. -walk in cooler door -reach in ice chest freezer -reach in cooler by front counter
Ceiling tile in restroom shows water damage.
Current Hotel and Restaurant license not displayed. Last license posted expired Feb 1 2024
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in deli cooler on cook line, and on prep table by 3 compartment sink are heavily grooved and stained.
Employee with no hair restraint while engaging in food preparation. Line cook using no form of hair restraint
Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted out with large hole.
Food stored on floor. Containers of soy sauce stored on floor near dry storage area. Operator moved 6 inches off the ground.
Ice buildup in reach-in freezer near walk in cooler.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees - hand wash sink by 3 compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers and reach in freezers, as well as walk in cooler, are soiled with grease and food debris.
Open dumpster lid.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back screen door has gaps all the way around and front door is open. 1 live fly, 1 live lizard, and 4 rodent droppings present.
Reach-in freezer interior have accumulation of soil residues around perimeter and seals
Soiled dry wiping cloth in use on cook line. Operator removed and replaced with clean cloths.
Stored food not covered. Bags of flour, corn starch, msg, and rice stored uncovered in dry storage area near back door. Food stored in walk in cooler uncovered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler very dim lit
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Operator put wet cloths in sanitizer solution.
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 35 violations recorded, 8 high priority.
8 High priority5 Intermediate22 Basic
Show 35 findings ▾
Dented/rusted cans present. See stop sale. Four 5lb cans of ground bean sauce is bulging. 5lb can of oyster sauce is dented at seams.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment using deodorized chlorine sanitizer. Operator purchased correct quaternary sanitizer. Reading 200 ppm.
Live, small flying insects found. 1 live fly in kitchen. Fly did not land on food or food contact surfaces.
Nonfood-grade bags used in direct contact with raw chicken in reach-in freezer near walk-in cooler.
Pesticide/insecticide labeled for household use only present in establishment. Two cans of raid stored next to cooking oil on floor in warewashing area.
Presence of insects, rodents, or other pests. 1 live Beatle on shelf in dry-storage area. Operator eradicated beatle. Cleaned and sanitized the area.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed produce in walk-in cooler. Operator placed eggs on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler. Operator moved item to reach-in freezer. Rechecked temp a. sprouts (47F - Cold Holding) 40f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Tofu in walk-in cooler opened more than 24 hours ago not date marked. Operator discarded item.
Handwash sink not accessible for employee use at all times. Chair in front of hand wash sink at front counter.
No paper towels or mechanical hand drying device provided at handwash sink at front counter. Operator provided paper towels.
No soap provided at handwash sink in warewashing area.
Spray bottle in warewashing area containing toxic purple substance not labeled. Operator labeled spray bottle degreaser.
Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in bag of cornstarch on shelf in dry-storage.
Ceiling tile in restroom shows water damage
Dead roaches on premises. 1 dead roach on bag of rice in dry-storage. 1 dead roach in floor underneath hand wash sink near dry-storage shelf. Operator discarded roaches. Cleaned and sanitized area.
Employee personal food stored on shelf in dry-storage not properly identified and segregated from food to be served to the public. Operator segregated food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored on top of prep table. Operator removed items. Discussed with operator cleaning and sanitizing prep table.
Equipment in poor repair. Bottom shelf of prep table is rusted and has a whole.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Two five gallon containers of cooking oil stored on floor in warewashing area. Operator removed items from floor.
Ice buildup in reach-in freezer in warewashing area.
Missing drain plug at dumpster.
No Heimlich maneuver/choking sign posted.
No waste receptacle installed at handwash sinks provided with disposable towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler and reach-in cooler doors are soiled.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Front door is open and gap at exterior door. 1 live fly in kitchen. Fly did not land on food or food contact surfaces. 1 dead roach on bag of rice in dry-storage. 1 dead roach in floor underneath hand wash sink near dry-storage shelf.
Reach-in cooler on cooks line equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Operator is not storing food inside cooler.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Stored food not covered. Container of sauce and mutiple containers of raw meats not covered in walk-in cooler. Cornstarch on shelf in dry-storage not covered.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flashlight in walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Raw shrimp in warewashing area not thawing under cold running water or refrigeration. Operator placed item under running cold water.
Uncovered cornstarch on dry-storage shelf stored near sink exposed to splash.
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe at hand wash sink at front counter.
May 10, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook at cook line cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature of food. Educated. Retemp 170 degrees.
Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid while cook engaged in food prep.
Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of prep table next to walk-in cooler. Operator put in waist receptacleA\005C005C00A0
Stop Sale issued due to food not being in a wholesome, sound condition. 1. During inspection observed rice noodles inside walk in cooler inside while bowl. Pink Mold like substance around the brim of bowl touching food. Stop sale 2. During inspection observed roaches on top of cutting boards walking on head of cut cabbage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line in bowl no heating or cold element. No time as a public health control document. rice (72F - Hot Holding); chicken (73F - Hot Holding) Garlic and oil 75 degrees cold holding at cook line.
Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Instructed to wash sink in hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink
Probe thermometer not used to ensure proper food temperatures. Employee cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to to go containers front of restaurant.
Equipment in poor repair. Deli cooler not working.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler
May 9, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 13 violations recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook at cook line cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature of food. Educated. Retemp 170 degrees.
Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid while cook engaged in food prep.
Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of prep table next to walk-in cooler. Operator put in waist receptacleA\005C00A0
Roach activity present as evidenced by live roaches found. 1 live roach under front hand wash sink. Employee killed during inspection. 3 live roaches on table on top of cutting board with cut cabbage 15 live roaches inside a blue soda storage container.
Stop Sale issued due to food not being in a wholesome, sound condition. 1. During inspection observed rice noodles inside walk in cooler inside while bowl. Pink Mold like substance around the brim of bowl touching food. Stop sale 2. During inspection observed roaches on top of cutting boards walking on head of cut cabbage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line in bowl no heating or cold element. No time as a public health control document. rice (72F - Hot Holding); chicken (73F - Hot Holding) Garlic and oil 75 degrees cold holding at cook line.
Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Instructed to wash sink in hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink
Probe thermometer not used to ensure proper food temperatures. Employee cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to to go containers front of restaurant.
Equipment in poor repair. Deli cooler not working.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler
May 9, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 14 violations recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook at cook line cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature of food. Educated. Retemp 170 degrees.
Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid while cook engaged in food prep.
Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of prep table next to walk-in cooler. Operator put in waist receptacleA\00A0
Roach activity present as evidenced by live roaches found. 1 live roach under front hand wash sink. Employee killed during inspection. 3 live roaches on table on top of cutting board with cut cabbage 15 live roaches inside a blue soda storage container.
Stop Sale issued due to food not being in a wholesome, sound condition. 1. During inspection observed rice noodles inside walk in cooler inside while bowl. Pink Mold like substance around the brim of bowl touching food. Stop sale 2. During inspection observed roaches on top of cutting boards walking on head of cut cabbage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line in bowl no heating or cold element. No time as a public health control document. rice (72F - Hot Holding); chicken (73F - Hot Holding) Garlic and oil 75 degrees cold holding at cook line.
Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Instructed to wash sink in hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink
Probe thermometer not used to ensure proper food temperatures. Employee cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in cooler no date mark.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to to go containers front of restaurant.
Equipment in poor repair. Deli cooler not working.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler
May 8, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 25 violations recorded, 12 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
12 High priority5 Intermediate8 Basic
Show 25 findings ▾
Container of medicine improperly stored. Employee medical supplies pill bottle next to to go container expo area.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cook at cook line cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature of food. Educated. Retemp 170 degrees.
Food placed in soiled container/equipment. During inspection observed rice noodles inside walk in cooler inside while bowl. Mold like substance around the brim of bowl touching food. Stop sale
Live, small flying insects found 2 live flying insects touching same head of cabbage on cutting board back of restaurant. 2 live flying insects inside trash can back near head of cabbage.
Nonfood-grade bags used in direct contact with food. To go bags used to store beef in walk in cooler.
Operating with an expired Division of Hotels and Restaurants license. 2024 Paid during inspection
Pesticide use not in accordance with manufacturer's directions. During inspection owner spraying roaches with raid while cook engaged in food prep.
Pesticide/insecticide labeled for household use only present in establishment. Raid can labeled for house hold use only stored on bottom shelf of prep table next to walk-in cooler. Operator put in waist receptacleA
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat cabbage Employee moved
Roach activity present as evidenced by live roaches found. 1 live roach under front hand wash sink. Employee killed during inspection. 3 live roaches on table on top of cutting board with cut cabbage 15 live roaches inside a blue soda storage container.
Stop Sale issued due to food not being in a wholesome, sound condition. 1. During inspection observed rice noodles inside walk in cooler inside while bowl. Pink Mold like substance around the brim of bowl touching food. Stop sale 2. During inspection observed roaches on top of cutting boards walking on head of cut cabbage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line in bowl no heating or cold element. No time as a public health control document. rice (72F - Hot Holding); chicken (73F - Hot Holding) Garlic and oil 75 degrees cold holding at cook line.
Employee washed hands in a sink other than an approved handwash sink. Cook used three compartment sink to wash hands. Instructed to wash sink in hand wash sink.
Handwash sink not accessible for employee use at all times. All hand wash sinks blocked by chairs table or bags employee moved.
No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink
Probe thermometer not used to ensure proper food temperatures. Employee cooked chicken from raw for customer. I checked temperature 140 degrees. Had the establishment recook the food to 165 degrees. Establishment did not use thermometer to check temperature.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in cooler no date mark.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Table In back of restaurant has bowl of food in them inside food prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to to go containers front of restaurant.
Equipment in poor repair. Deli cooler not working.
Food stored in a location that is exposed to splash/dust. Bag of corn starch on floor front of hand wash sink back of restaurant. Water splashing into bag.
Food stored on floor. Bean spouts on floor of walk in cooler. Flour on floor near back hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored items not coveredA Location: Walk in coolerA a.bean sprouts b.A Beef Employee covered
Jan 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food in reach-in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (60F - Cold Holding); egg rolls (48F - Cold Holding). Manager moved items to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (112F - Hot Holding). Manager heated rice to 165F.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed management education package.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer.
Objectionable odors in walk-in cooler of the establishment.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority11 Intermediate7 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. Soy sauce 60 oz dented can.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Management purchase correct sanitizer, chlorine 50ppm.
Nonfood-grade bags used in direct contact with food in reach-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked shrimp in stand up cooler on cook line. Shell eggs over case of lettuce and walking cooler Manager properly separated items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (60F - Cold Holding); egg rolls (48F - Cold Holding). Manager moved items to freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (112F - Hot Holding). Manager heated rice to 165F.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed management education package.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fried chicken 60F cooling on prep table.
Handwash sink not accessible for employee use at all times. Gallons of soy sauce in front of hand sink. Pot and pan in hand sink back kitchen area
Handwash sink used for purposes other than handwashing. Food in hand sink. Manager moved food out of hand sink.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit.
No hot running water at three-compartment sink. 70F water in 3CB.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked shrimp made 12-3-24. No date marking in walk-in cooler.
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. Expired 11-25-3024
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 70F water at all hand sinks in restaurant.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 40 dead roaches under the cook line ovens. 80 dead roaches in reach-in cooler on cook line 5 dead roaches in gaskets reach-cooler. 30 dead roaches under prep sink, 25 dead roaches behind reach- in cooler on cook line. 15 dead roaches under 3CS 10 dead roaches on stream table. 40- dead roaches under dry storage shelves in back kitchen area. 10 dead roaches under hand sink at front counter
Food stored on floor. Bags of flour,corn starch on floor in bag prep area. Onions, soy sauce on floor in walk-in cooler.
Ice buildup in reach-in freezer.
No handwashing sign provided at a hand sink used by food employees.
Objectionable odors in walk-in cooler of the establishment.
Unwashed fruits/vegetables stored with ready-to-eat food in walk-in cooler.
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate17 Basic
Show 27 findings ▾
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented can of hoisin sauce on dry storage shelf
Nonfood-grade bags used in direct contact with food. Food in to go bags in chest freezer
Operating with an expired Division of Hotels and Restaurants license.
Pesticide/insecticide labeled for household use only present in establishment. Raid spray on top of slicer in kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tofu in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler bean sprouts (67F - Cold Holding), moved to walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
Handwash sink not accessible for employee use at all times. Hand sink at rear of kitchen blocked by power cords
No paper towels or mechanical hand drying device provided at handwash sink. All three hand sinks, replaced
No soap provided at handwash sink. All three hand sinks, replaced
Buildup of food debris/soil residue on equipment door handles. Cooler and rice cooker handles soiled
Damaged/spoiled/recalled food not properly segregated. Dented can of hoisin sauce on dry storage shelf
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Walk-in cooler, cook line and dry storage area
Food stored on floor. Bags of corn starch, flour and rice on floor in dry storage. Bag of onions on floor in walk-in cooler
Ice buildup in reach-in freezer and/or walk-in freezer.
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 corn starch and four bags
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken wings
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled Accumulation of grease on sides of wok station Meat slicer handle soiled
Reach-in and walk-in cooler interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Shell egg trays reused on cook line
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power tools on top of dry storage shelf
Stored food not covered. Multiple containers of food not covered in walk-in cooler
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water, moved to running water
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery over cut peppers in walk-in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm, corrected 100ppm
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over soy sauce in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (62F - Cold Holding) in cooler on cook line (not working) moved to walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Accumulation of grease and food residue on wok station
Handwash sink not accessible for employee use at all times. Equipment in both hand sinks at rear of kitchen
Buildup of food debris/soil residue on equipment door handles. Cooler and freezer jandles
Cutting board has cut marks and is no longer cleanable. Cook line
Employee with no hair restraint while engaging in food preparation. Female employee with hair in loose bun on cook line
Food stored on floor. Bags of starch and sugar on floor near dry storage
Ice buildup in reach-in freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in bags of starch, removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken wings in cooler on cook line, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Cooler gaskets soiled
Open dumpster lid.
Reuse of single-service or single-use articles. Shell egg cartons reused on cook,ine
Stored food not covered. Multiple containers of food in walk-in cooler
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
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.