TROPICAL CHINESE RESTAURANT
7991 BIRD RD, Miami FL 33155 · (305)262-7576
Last inspected Jul 24, 2026 · 11 visits since February 2024
JUL 24
MAR 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead flies on controlled device.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018034517 | Jun 21, 2018 | Jul 26, 2018 | $800 |
| 1--2016058365 | Dec 23, 2016 | May 8, 2017 | $400 |
Inspection history
11 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 40 violations recorded, none serious enough to require a return visit.
6 High priority6 Intermediate28 Basic
What the inspector wrote — 40 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed multiple employees touch soiled items and proceeded to handle clean equipment, single service items and food without handwashing prior to.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed several employees drinking and continued to handle food with out washing their hands, at the cook lines.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over wonton papers, raw shrimp over sliced radishes inside walk in cooler. Observed also in walk in cooler raw beef and chicken over cooked chicken.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observe gloves not changed and no handwashing by employees when changing tasks in kitchen area.
Show the remaining 36 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in prep station prep table top raw steak (55F - Cold Holding). Per operator paced in earlier today, more than four hours ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep station prep table top raw steak (55F - Cold Holding). Per operator paced in earlier today, more than four hours ago. A stop sale was issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food prep areas, soiled can opener, shelves accumulation of grease and grime housing food items and single service items.
Handwash sink used for purposes other than handwashing. Observed a container of small bowls inside handwashing sink in front kitchen.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No available test kit for testing high temp dish machine.
No soap provided at handwash sink. Observed at waiters station handwashing sink.
Non-pitting surface rust on food-contact equipment. Observed on dry storage shelves, food item shelves in both kitchens, in warewashing area, and shelves hosing single served items.
Nonfood-grade basting brush used in food. Observed non food grade brush used in oil pan at cookline.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed for ice machine in back kitchen.
Bowl or other container with no handle used to dispense food. Observed bowl with flour being used as a scoop in dry storage area.
Buildup of food debris/soil residue on equipment door handles. Observed soiled with accumulation of grease and food debris on dry storage food containers in the back kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen areas.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean bowls and places not inverted in dry storage area.
Cove molding at floor/wall juncture broken/missing. Observed missing for handwashing sink in front kitchen.
Covered waste receptacle not provided in women's bathroom.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open can of coke on shelf on cook line.
Employee eating in a food preparation or other restricted area. Observed to cooks drinking from an open container in the kitchen. Observed employee eating a meal in kitchen areas.
Employee eating while preparing food. Observed cooks drinking from an open container at the cookline and proceeded to handle food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple personal water bottles on top of prep counters in the kitchen. Also observed personal cell phones on top of food prep tables.
Equipment in poor repair. Observed in disrepair the door gaskets of walk in cooler and freezer, reach in upright cooler near dry storage.
Exterior door has a gap at the threshold that opens to the outside. Observed gap for three exit doors, one near walk in cooler, one at warewashing area, and one at customer bathrooms.
Floor area(s) covered with standing water. Observed standing water next to cookline and wall in front kitchen.
Floor not cleaned when the least amount of food is exposed. Observed accumulation of food debris inside walk in cooler floor.
Floor soiled/has accumulation of debris. Observed soiled floors with poultry blood dripping and accumulation of grease coming from skeleton trolley near 3 CS. Observed accumulation of grease, water and food debris through out kitchen and dry storage areas and soiled under shelving units, between equipment
Food stored on floor. Observed chicken feet and dumplings in plastic food containers stored on the floor of walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer and on the vents of reach in freezer near dry storage.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles in the kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching dry rice and wheat flour inside bin in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed near rice cookers in front kitchen.
Missing drain plug at dumpster.
No container installed for catching grease from hood drip tray. Observed at deep fat fryer and steamer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of walk in cooler and freezer. Observed multiple soiled reach in cooler gaskets. Observed hood filters with accumulation of grease and rust in cookline in the back and front kitchen.
Stored food not covered. Observed frozen cooked duck in large plastic food pans not covered and pans stacked on stop inside walk on freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed accumulation of rust on food shelves inside walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed walls in dry storage area soiled.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in kitchen areas and cook line.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Non-pitting surface rust on food-contact equipment. Observed back prep table with rusted shelf.
Nonfood-grade basting brush used in food. Observed non food grade brush in container of cooking oil in back kitchen area.
Buildup of food debris/soil residue on equipment door handles. Observed black microwave in back prep area with soiled door handle.
Ceiling tile missing in back storage area.
Floor area(s) covered with standing water. Observed back of main cook line area with standing water on floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on hood filters at the main cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor of walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the back cook line with soiled gaskets.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed walls in dry storage area soiled.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located across the cook line not labeled.
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 8 high priority.
8 High priority7 Intermediate18 Basic
Show 33 findings ▾
Dented/rusted cans present. See stop sale. Observed one can of baby corn stored in dry storage area with large dent. Operator discarded.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return from outside, enter kitchen, and touch clean plates without proper hand washing.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male cook line employees touch face and arms and immediately grab clean cooking equipment without proper hand washing.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired since October 1, 2025.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed several servers drop off soiled dishes at ware washing area and immediately grab clean utensils without proper hand washing.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shelled eggs on prep table stored at ambient temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (48F - Cold Holding); raw beef (51F - Cold Holding) inside prep reach in cooler. As per operator, product has been there for about half an hour. Operator removed items and placed inside walk in cooler to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable dim sum (115F - Hot Holding) in hot holding box. As per operator, product has been there for about an hour. Operator removed product to reheat.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to dump dirty water.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink in back cook line area.
No soap provided at handwash sink in back cook line area.
Non-pitting surface rust on food-contact equipment. Observed back prep table with rusted shelf.
Nonfood-grade basting brush used in food. Observed non food grade brush in container of cooking oil in back kitchen area.
Spray bottle containing toxic substance not labeled. Observed clear spray bottle containing degreaser not labeled near back cook line.
Buildup of food debris/soil residue on equipment door handles. Observed black microwave in back prep area with soiled door handle.
Ceiling tile missing in back storage area.
Cloth used as a food-contact surface. Observed cloth used to cover dim sum in back prep area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks above prep station in back kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phones above food prep tables.
Floor area(s) covered with standing water. Observed back of main cook line area with standing water on floor.
Food stored on floor. Observed gallon of oil on floor near back line. Operator removed from floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed grease accumulation on hood filters at the main cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up on floor of walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife store in between three compartment sink and wall.
In-use tongs stored on equipment door handle between uses. Observed a set of tongs on oven door handle at the back cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen spoon stored in standing water at 77F located next to back prep area rice cooker.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under brown cutting board in back prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the back cook line with soiled gaskets.
Stored food not covered. Observed several containers of raw chicken and pork inside walk in cooler with no cover.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind cook line soiled. Observed walls in dry storage area soiled.
Working containers of food removed from original container not identified by common name. Observed several squeeze bottles located across the cook line not labeled.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate11 Basic
Show 12 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed several white cutting boards soiled.
Ceiling tile missing. Observed missing ceiling tile in dry storage area.
Cloth used as a food-contact surface. Observed cloth used to cover food inside walk in cooler.
Equipment in poor repair. Observed dish machine temperature gauge not working.
Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
Food stored on floor. Observed several buckets of soy sauce on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer with ice buildup on floor.
No container installed for catching grease from hood drip tray. Observed missing hood drip tray at the back cook line area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back prep area near back cook line with soiled interior.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in freezer with rusted shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed back cook line wall soiled. Observed wall behind hand wash station near dry storage soiled.
Working containers of food removed from original container not identified by common name. Observed several working containers of salt, sugar, and other seasonings not labeled at the cook line.
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 33 violations recorded, 6 high priority.
6 High priority6 Intermediate21 Basic
Show 33 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed male cook line employee crack raw shelled eggs at prep table and picked up kitchen utensil without washing hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed male cook line employee touch his face and then touch clean utensils with out washing hands.
Open food re-served to customers. Observed several bowls of hot sauce on customer tables with no protective covering and self serve with a spoon.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed male server handle soiled dishes and immediately picked up clean plate without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. As per operator, products were made last night. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked duck (64F - Cold Holding)and cooked chicken (54F - Cold Holding) inside walk in cooler. Observed raw beef (56F - Cold Holding) on shelf in dry storage area. As per operator, duck and chicken were made last night and beef was prepared half an hour ago. Operator discarded cooked duck and cooked chicken. Placed beef inside walk in cooler for rapid cooling.
Employee washed hands in a sink other than an approved handwash sink. Observed male employee wash hands at three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed several white cutting boards soiled.
Handwash sink used for purposes other than handwashing. Observed female employee washing cups in hand wash sink near dim sum prep area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink near drink preparation area. Operator restocked.
No soap provided at handwash sink. Observed no soap at hand wash sink near drink preparation area.
Ceiling tile missing. Observed missing ceiling tile in dry storage area.
Cloth used as a food-contact surface. Observed cloth used to cover food inside walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on top of prep table near back cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cell phone on top of prep table. Operator removed.
Employee with no hair restraint while engaging in food preparation. Observed male employee prepping with no hair net. Employee put on hair net.
Equipment in poor repair. Observed dish machine temperature gauge not working.
Exterior door has a gap at the threshold that opens to the outside. Observed back exit door with gap underneath.
Floor area(s) covered with standing water. Observed floor at the main cook line area with standing water.
Food stored on floor. Observed several buckets of soy sauce on floor inside walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed walk in freezer with ice buildup on floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between three compartment sink and wall.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoon used to serve rice next to the rice cooker in standing water at 80F. Operator discarded.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth underneath white cutting board in back prep area.
No container installed for catching grease from hood drip tray. Observed missing hood drip tray at the back cook line area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the main cook line soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in back prep area near back cook line with soiled interior.
Single-service articles not stored inverted or protected from contamination. Observed single service straws at the bar area not covered or protected.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in freezer with rusted shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Observed back cook line wall soiled. Observed wall behind hand wash station near dry storage soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on top of prep table not stored in sanitizing solution.
Working containers of food removed from original container not identified by common name. Observed several working containers of salt, sugar, and other seasonings not labeled at the cook line.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for dish machine.
Cloth used as a food-contact surface. Observed cloth used to cover dumplings at steam table cart.
Equipment in poor repair. Observed hot water gauge at the dish machine not moving.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at the cook line. Observed reach in cooler gaskets located at the cook line soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in freezer with rusted shelves.
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken store above raw beef inside walk in cooler. Operator placed products in correct based on cooking temperatures.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device for dish machine.
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.
Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop inside bin of seasoning at the dry storage area.
Cloth used as a food-contact surface. Observed cloth used to cover dumplings at steam table cart.
Equipment in poor repair. Observed hot water gauge at the dish machine not moving.
Food stored on floor. Observed several boxes of meats and frozen seafood on floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside walk in freezer.
In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth underneath yellow cutting board at the cook line prep table. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled at the cook line. Observed reach in cooler gaskets located at the cook line soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed reach in freezer with rusted shelves.
Jul 9, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at front line.
Food stored on floor. Observed cases of raw shrimp and raw pork stored on floor at walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed Walk-in cooler shelves have accumulation of soil residues.
Water leaking from pipe and/or faucet/handle. Observed water leaking from underneath hand sink at front line into plastic container.
Jul 8, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked pork at reach in cooler at front line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw duck (78F - Cold Holding) at room temperature at kitchen. As per manager, for less than 30 minutes.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed egg custard pie (87F - Hot Holding) at hot box at preparation area. As per manager, for less than 1 hour. Advised manager to reheat to 165F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at front line. Advised manager to dilute with water and utilize test kit.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed Sanitizer Bucket (Chlorine 200 plus ppm) at front line.
No paper towels or mechanical hand drying device 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. Observed containers of cooked ham and cooked chicken not date marked at walk in cooler. As per manager, products were prepared on previous days.
Dead roaches on premises. Observed 1 dead roach on top of dish machine. Observed 2 dead roaches on floor near dish machine. Employees discarded dead roaches.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored inside sliding door reach in cooler at storage area.
Floor area(s) covered with standing water. Observed standing water of floor underneath 3 compartment sink at front and back area. Observed standing water on floor near dish machine and near walk in freezer.
Floor soiled/has accumulation of debris. Observed floor soiled with old food debris underneath dish machine and inside walk in freezer. Observed heavy accumulation of food debris on floor between fryer and steamer at back cook line. Also observed hoods and filters at kitchen and front line soiled.
Food stored on floor. Observed cases of raw shrimp and raw pork stored on floor at walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Employee removed knives.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of steamer and fryer heavily soiled with old food debris.
Observed Walk-in cooler shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler. Observed at reach in cooler at server station.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled at hand sink at kitchen, behind hot water dispenser and at ware washing area.
Water leaking from pipe and/or faucet/handle. Observed water leaking from underneath hand sink at front line into plastic container.
May 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing metal container at 3 compartment sink, no sanitation step.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed scoop stored inside sugar container soiled with old food debris. Also observed interior of sugar container soiled with old food debris. Observed preparation table across from cook line soiled. Manager removed debris and sanitized area.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink near ice machine. Manager replenished paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers of cooked whole duck and cooked ribs not date marked at walk in cooler. As per manager, products were prepared on the previous day.
Cardboard used to line nonfood-contact shelves. Observed cardboard lining food storage shelves at preparation area across from cook line.
Clean utensils stored between equipment and wall. Observed spatula stored between wall and 3 compartment sink. Manager removed utensils and took to wash, rinse and sanitize.
Floor area(s) covered with standing water. Observed standing water on floor near ice machine and at ware washing area. Also observed walk in cooler floor soiled.
Floor tiles missing and/or in disrepair. Observed tiles cracked at ware washing area and kitchen.
Food stored on floor. Observed cases of wrappers stored on floor at walk in freezer.
Observed Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage and warewashing areas.
Observed Silverware stored upright with the food-contact surface up at server's station. Employee began inverting utensils.
Reuse of single-service or single-use articles. Observed pineapple and condensed milk stored inside single service aluminum can at reach in cooler across at storage area.
Stored food not covered. Observed container of corn starch not covered at dry storage area. Manager closed container.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths on preparation table at kitchen.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate18 Basic
Show 23 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken washed vegetables in walk in cooler. Manager moved chicken and placed in in the correct order.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed thawed two packs of raw fish in walk in cooler not removed from reduced oxygen package.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed egg custard (112 F - Hot Holding). At hot holding cabinet at preparation area. As per Manager, egg custards were placed there 20 minutes prior.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food scale soiled with food debris near storage room, mixer blade near ovens soiled.
Spray bottle containing toxic substance not labeled. Observed spray bottle of sanitizer with no label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine bin soiled with accumulation of black/green mold-like.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead flies on controlled device.
Buildup of food debris/soil residue on equipment door handles. Observed all reach in cooler doors in kitchen soiled with food debris.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair at storage room.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed two packs of raw fish in walk in cooler not removed from reduced oxygen package. Coached employee on proper thawing procedures.
Cutting board has cut marks and is no longer cleanable. Observed cut marks on cutting board in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal beverage on top on the oven in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone, car keys, and phone chargers stored in storage room shelves and dishwashing area.
Exterior door has a gap at the threshold that opens to the outside. Observed exterior door has a gap at sides of door near dish washing station.
Floor soiled/has accumulation of debris. Floor soiled with food debris inside walk in freezer.
Food not stored at least 6 inches off of the floor. Observed water bottles near restroom not stored 6 inches above ground.
Food stored on floor. Observed container of ice and container of raw shrimp on floor inside walk in cooler. Observed water bottles near restroom not stored 6 inches above ground.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up on floor of walk in freezer.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on equipment handle on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease above wok station.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior shelves of reach in cooler shelves soiled with food debris near storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with grease and food debris near the hand sink at ware washing area, by the ice machine, and dumpling station.
Water draining onto floor surface. Observed water draining onto floor from the steamer in kitchen and water draining from underneath hand wash sink onto floor beside 3 sink compartment.
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.