TWIN DRAGON RESTUARANT
2389 SE OCEAN BLVD, Stuart FL 34996 · 772-291-2102
Last inspected Aug 26, 2026 · 21 visits since July 2023
JUL 25
DEC 25
FEB 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. At handwash sink- one live small lizard in hand wash sink by cookline- operator removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025058279 | Jul 15, 2025 | Oct 2, 2025 | — |
| 2--2025038754 | May 13, 2025 | Jun 9, 2025 | — |
| 2--2025027872 | Feb 11, 2025 | May 13, 2025 | $800 |
| 2--2024068904 | Sep 24, 2024 | Jan 28, 2025 | $600 |
| 2--2024005842 | Jan 17, 2024 | Mar 4, 2024 | $1,100 |
| 2--2023042295 | Jul 19, 2023 | Aug 10, 2023 | $200 |
Inspection history
21 visits, newest first
Aug 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Aug 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cookline area- employee cracked raw shell eggs than proceed to wash there hands for 3 seconds and then engaged in food preparation - educated operator - employee washed their hands.
Presence of insects, rodents, or other pests. At handwash sink- one live small lizard in hand wash sink by cookline- operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw shell eggs stored over cut broccoli- operator removed.
Rodent activity present as evidenced by rodent droppings found. At dishwashing area in kitchen- approximately 2 rodent droppings on floor underneath storage shelf - operator removed and sanitized the area.
Buildup of food debris/soil residue on equipment door handles.
Dead roaches on premises. At cookline area near back door- one dead roach on floor- operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jun 25, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 24, 2026■ 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. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Rodent activity present as evidenced by rodent droppings found. At dishwashing area- approximately 10 rodent droppings on top of dishmachine. At dry storage room in kitchen area- approximately 30 rodent dropping on floor under neath storage shelves.
Floor soiled/has accumulation of debris.
Jun 23, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate3 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. Dishwasher (Chlorine 0ppm)
Non-food grade paper/paper towel used as liner for food container. At walk in cooler -non food grade towel used in direct contact with cooked chicken - operator removed.
Rodent activity present as evidenced by rodent droppings found. At dishwashing area- approximately 10 rodent droppings on top of dishmachine. At dry storage room in kitchen area- approximately 30 rodent dropping on floor under neath storage shelves.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- raw pork 55F at 2:50 to 53F at 3:45 ( cooling since 1:00)- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill.
Dead roaches on premises. At dish washing area- approximately 3 dead roaches underneath the compartment sink and dishmachine. At dining room area approximately 5 dead roaches on floor and underneath chairs/ booths. At dry storage area approximately 1 dead roach on floor.
Floor soiled/has accumulation of debris.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No soap provided at handwash sink- operator provided.
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line area- employee handled raw shrimp with gloves on than proceeds to handle clean dishes and plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands.
Handwash sink not accessible for employee use at all times. Cook line handwashing sink blocked by cardboard- operator removed.
No soap provided at handwash sink- operator provided.
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. Ding R Li 1212/05/25
Dead roaches on premises. At kitchen dry storage closet - approximately 3 dead roaches on the floor - operator removed and sanitized area.
Floor soiled/has accumulation of debris. Throughout Kitchen area and dining room area underneath dinning room tables.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler- unwashed mushrooms stored over bean sprouts - operator removed.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, #10 can of pineapples-dented
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025 Operator renewed license during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At kitchen cook line, cooked rice (118F - Hot Holding). Operator stated item held out of temperature approximately 2 hours. Advised operator to reheat product to 165F. Operator placed item onto stove to reheat.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, all refrigerator doors/handles soiled with food debris.
Food stored on floor. At walk in freezer, buckets of food stored on floor. Advised operator of proper storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At kitchen, microwave soiled with food debris.
Stored food not covered. At walk in freezer, stored food-chicken, krab ragoons stored uncovered. Advised operator of proper storage.
Working containers of food removed from original container not identified by common name. At kitchen, working bins of sugar, salt, removed from original containers, not labeled.
Jul 16, 2025□ 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 ▾
Floor soiled/has accumulation of debris- dining room and throughout the kitchen
Reach-in cooler interior/shelves have accumulation of soil residues- walk-in cooler and reach in at cook line
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Jul 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority0 Intermediate5 Basic
Show 11 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. Dishwasher (Chlorine 0ppm);
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used broom to sweep floor at cook line and touched clean food containers without washing hands; educated; washed hands
Live, small flying insects found Observed approximately 4 live flies landing on garbage can at dishwasher and food container at cook line; as per operator back door left opened.
Roach activity present as evidenced by live roaches found. Observed 1 live reach in lady's bathroom Operator cleaned area;
Roach excrement and/or droppings present. Observed 2 roach droppings on the window ledge at cook line 3 roaches droppings at cook line 2 roaches droppings at servers area adjacent to 1 dropping in lady's bathroom Operator cleaned areas
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried chicken (49F - Cold Holding); fried rice (51F - Cold Holding); cooked chicken (49F - Cold Holding); cooked pork (49F - Cold Holding)in walk-in cooler; foods overstocked container not prepared or portioned today; food out of temperature for approximately 2 hours; food moved to walk-in freezer
Dead roaches on premises. Observed approximately 5 dead roaches at cook line under equipment 4 dead roaches at servers area adjacent to kitchen Operator cleaned areas;
Floor soiled/has accumulation of debris- dining room and throughout the kitchen
Food not stored at least 6 inches off of the floor- numerous food containers stored on shelving racks not six inches off the floor inside walk-in cooler; Advised to store properly
Reach-in cooler interior/shelves have accumulation of soil residues- walk-in cooler and reach in at cook line
Walk-in cooler and freezer shelves with rust that has pitted the surface.
May 13, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 12, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate6 Basic
Show 11 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. Dishmachine chlorine 0 ppm. Advised operator to set up 3 compartment sink to wash, rinse, and sanitize dishes until dishmachine is and functioning properly.
Employee washed hands with no soap. Employee handled soiled dishes, then washed hands without using soap. Advised operator of proper handwashing. Employee washed hands properly.
Roach activity present as evidenced by live roaches found. At kitchen, 8 live roaches on prep table, crawling underneath prep table, underneath refrigerator, at cook line where orders are placed, at dish machine area, on floor underneath floor mat
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At cook line, Employee sneezed, used cloth for nose with gloves on, then rinsed hands at hand sink with gloves on. Did not change gloves. Advised operator of proper handwashing. Employee removed gloves, washed hands.
Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at prep sink, other than designated hand sink. Advised operator of proper handwashing.
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in dirty bucket. Operator removed.
Dead roaches on premises. At kitchen, prep table 4 dead roaches, At cook line, 7 dead roaches under stove, 1 dead roach at dish area at floor drain
Food stored on floor. At walk in freezer, raw chicken stored on floor. Advised operator of proper storage. Operator placed item onto shelf.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife stored in between equipment. Operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. At cook line, reach in cooler interior soiled with food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Mar 19, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rusted.
Water leaking from pipe and/or faucet/handle. At cook line, constant water drip from faucet.
Mar 18, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 16 violations recorded, 11 high priority.
11 High priority1 Intermediate4 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee returned to work, put on clean gloves and began to prepare food without washing hands. Advised operator of proper hand washing.
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. Server handled dirty dishes then proceeded to grab clean plates/entrees without washing hands. Advised operator of proper hand washing.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat, then put it back on and proceeded to prepare food without washing hands. Advised operator of proper handwashing.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee stuffed trash into garbage can then proceed to grab clean in use equipment without washing hands. Advised operator of proper hand washing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At kitchen, employee came in kitchen from outside, then proceeded to dip bare hands into oyster sauce without washing hands and no approved AOP. See stop sale
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. Employee used tobacco, returned to work, put on clean gloves and began to prepare food without washing hands. Advised operator of proper hand washing.
Employee washed hands with no soap. Employee washed hands without using soap. Advised operator of proper hand washing.
Live, small flying insects found Approximately 6 small flying insects in dish area, landing on soiled bucket and pipes.
Non-food grade paper/paper towel used as liner for food container. At kitchen, use of cloth napkins used as food liner for cooked egg rolls.
Pesticide/insecticide labeled for household use only present in establishment. At dish machine area, household pesticides stored on shelf. Raid and Gentrol.
Stop Sale issued due to food not being in a wholesome, sound condition. Oyster sauce.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink. Advised operator of proper hand washing.
Food stored on floor. At kitchen, plastic bottles of beverages stored on floor.
Stored food not covered. At walk in cooler, several ready to eat food items, cooked chicken, rehydrated noodles, cooked rice stored uncovered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves rusted.
Water leaking from pipe and/or faucet/handle. At cook line, constant water drip from faucet.
Feb 12, 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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Hole in or other damage to wall. At dish area, hole in wall.
Mop sink or curbed cleaning facility provided at establishment is blocked by debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls visibly soiled with food debris, grease, and dirt.
Water leaking from pipe and/or faucet/handle. At cookline, constant drip from faucet.
Feb 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 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. At cookline, Employee went outside then came back inside and began preparing food, touching clean plates without washing hands. Advised operator of proper handwashing.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2024. Advised operator to renew license. Operator renewed license during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler, raw shrimp (50F - Cold Holding); cooked pork (48F - Cold Holding); cooked pasta (49F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 3 hours. Advised operator of proper cold holding.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, marinated raw beef (69F - Cooling)@2:56 since 2:30, 63F @3:50; at the current rate, item will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed ice onto product to fascilitate cooling.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, equipment handles visibly soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Hole in or other damage to wall. At dish area, hole in wall.
In-use knife/knives stored in cracks between pieces of equipment. At cookline. Several knives stored in between soiled equipment.
Mop sink or curbed cleaning facility provided at establishment is blocked by debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cookline, stove visibly soiled with grease, food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. At cookline, reach in cooler. Soiled with food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls visibly soiled with food debris, grease, and dirt.
Water leaking from pipe and/or faucet/handle. At cookline, constant drip from faucet.
Sep 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line, Employee handled raw chicken then proceeded to prepare food without washing hands. Advised operator of proper handwashing.
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. Employee smoked cigarette, returned to kitchen with out properly washing hands. Operator advised employee to wash hands properly.
Pesticide/insecticide labeled for household use only present in establishment. At kitchen dish area, cans of household pesticide on shelf. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked chicken (46F - Cold Holding); raw shrimp (46F - Cold Holding); raw beef (48F - Cold Holding); cooked pork (51F - Cold Holding); cooked pasta (55F - Cold Holding)not prepared or portioned today. Operator stated products out of temperature approximately 1 1/2 hours. Operator placed products into walk in for quick chill.
Handwash sink not accessible for employee use at all times. At cook line, handwashing sink covered with Saran Wrap, not accessible for proper handwashing. Operator removed Saran Wrap.
Floor soiled/has accumulation of debris. At kitchen, dry storage, dish area, floors visibly soiled with dirt and debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen, dirt, debris, oil stains on floor under fryer.
Jan 18, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw shrimp walk in freezer. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sliced pork (46F - Cold Holding) Observed in flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 1.25 hours. Operator put in walk in cooler.; garlic and oil (85F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator.; Vegetable Egg roll (69F - Cold Holding) Observed sitting on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler.; tempura chicken (44F - Cold Holding) Observed in overfilled pan in flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator cut portion in half and put remaining portion in walk in cooler.
Dead roaches on premises. Observed approximately 20 Dead roaches: cook line, mens bathroom, cook line, dry storage, women's bathroom. Operator removed dead roaches from restaurant.
Floor soiled/has accumulation of debris. Throughout entire kitchen, cook line, dry storage, dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Grease on floors under fryer, underneath shelves, wall at cook line.
Jan 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 9 high priority.
9 High priority5 Intermediate4 Basic
Show 18 findings ▾
Cloth napkins in direct contact with wontons, cooked duck in direct contact with rusted shelf at walk in cooler. Operator stored all products properly.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed Flying insects, approximately 8-10 by dish area landing on clean pots.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken not in commercial packaging over raw shrimp walk in freezer. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Ground chicken over raw steak walk in cooler. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice (95F - Cooling) at 1:35 since 11:00. At current rate of cooling, product did not reach 70F within 2 hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked sliced pork (46F - Cold Holding) Observed in flip top cooler on cook line. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 1.25 hours. Operator put in walk in cooler.; garlic and oil (85F - Cold Holding) Observed on counter at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Time control procedure sent to operator.; Vegetable Egg roll (69F - Cold Holding) Observed sitting on counter by fryer station. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator returned to walk in cooler.; tempura chicken (44F - Cold Holding) Observed in overfilled pan in flip top cooler. Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Operator cut portion in half and put remaining portion in walk in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Shredded cabbage 52F at 1:20 since 9:00. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Toxic substance/chemical improperly stored. Observed Foam sealant stored over clean dishes by dish machine. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler cook line: cooked egg noodles (45F - Cooling) at 12:45 since 11:30 - 45F 1:45 - At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Can opener with mold like substance on blade. Advised operator to clean can opener.
Handwash sink not accessible for employee use at all times. Observed linen napkin, dust and debris in hand wash sink at cook line. Operator removed linen and debris.
No probe thermometer provided to measure temperature of food products. No probe thermometer at time of inspection.
No soap provided at handwash sink. No soap at men's restroom and cook line. Operator provided soap.
Dead roaches on premises. Observed approximately 20 Dead roaches: cook line, mens bathroom, cook line, dry storage, women's bathroom. Operator removed dead roaches from restaurant.
Floor soiled/has accumulation of debris. Throughout entire kitchen, cook line, dry storage, dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Grease on floors under fryer, underneath shelves, wall at cook line.
Wood food-contact surface not properly sealed. Observed Clean buckets stored on wood at dish drying rack.
Jul 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach in by fryer: cooked vegetable egg roll (47F - Cooling) at 3:45 since 11:00 - 47F at 4:05 cooked egg noodles (51F - Cooling) at 3:35 since 11:00 - 53F at 4:05; cooked chicken (51F - Cooling) at 3:40 since 11:00 - 51F at 4:00 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler to quick chill.
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. Observed Dish machine chlorine sanitizer at 0ppm. Instructed Operator to set up three compartment sink, chlorine sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork sausage over wonton wraps at walk in cooler. Operator stored properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pooled shell eggs (54F - Cooling) at 3:35 since 3:05 - 54F at 4:05 At current rate of cooling product will not reach 41F within 4 hours. Operator moved to walk in cooler to quick chill.
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.