YENS KITCHEN
7364 LAKE WORTH RD, Lake Worth FL 33467 · 561-619-8255
Last inspected Aug 11, 2026 · 19 visits since September 2023
APR 25
SEP 25
DEC 25
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between F and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found...2 live roaches underneath shelving at kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $5,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040330 | Jun 10, 2026 | Jul 27, 2026 | — |
| 2--2025073261 | Sep 8, 2025 | Feb 23, 2026 | $1,600 |
| 2--2025038618 | Apr 15, 2025 | Aug 14, 2025 | $1,600 |
| 2--2025010669 | Feb 15, 2025 | Apr 2, 2025 | $800 |
| 2--2024050709 | Jul 31, 2024 | Sep 23, 2024 | $1,400 |
| 2--2023071255 | Dec 13, 2023 | May 22, 2024 | $400 |
Inspection history
19 visits, newest first
Aug 11, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 11, 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. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. At cook line approximately 11 live roaches crawling on electrical cables and wire metal shelves used to store cooked rice noodles next to reach in cooler. Discussed with operator who began to clean and sanitize areas and kill roaches.
Aug 10, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator to correct to 100ppm.
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 handled visibly soiled sink handled and without washing hands employee handled pitcher of water to prepare food, discussed with operator employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw beef stored directly above non commercially packaged cooked pork, discussed with operator to correct storage.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw chicken stored directly above non commercially packaged raw beef, discussed with operator to correct storage of products.
Roach activity present as evidenced by live roaches found. At cook line approximately 11 live roaches crawling on electrical cables and wire metal shelves used to store cooked rice noodles next to reach in cooler. Discussed with operator who began to clean and sanitize areas and kill roaches.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped Cooked vegetable filled bread (71F - Cooling) at 3:15 since 1:00 to 69F at 3:35, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator to remove plastic wrap to allow adequate airflow cooling.
Handwash sink used for purposes other than handwashing. Employee used hand washing sink to fill pitcher of water, discussed with operator who educated employee.
Floor area(s) covered with standing water. In multiple areas of kitchen standing water on floor, discussed with operator to clean and sanitize.
Jun 10, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate10 Basic
Show 10 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage rack multiple dishes stored upright, discussed with operator to store dishes inverted or protected.
Cutting board has cut marks and is no longer cleanable. Flip top cooler at front counter cutting board heavily grooved and no longer cleanable, discussed with operator to repair or replace.
Floor area(s) covered with standing water. Standing water on floor under three compartment sink, discussed with operator to clean and sanitize.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at front counter interior soiled with accumulation of food debris, discussed with operator to clean and sanitize.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. In dry storage area of kitchen in between wire racks employee bed set up, discussed with operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Evaporator fan cover in walk in cooler soiled with accumulation of dust debris, discussed with operator to clean and sanitize.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rusted and pitted with accumulation of soil residues, discussed with operator to repair or replace.
Wall soiled with accumulated grease, food debris, and/or dust. Walls splattered with food and soiled residues at dish washing area, discussed with operator to clean and sanitize.
Water leaking from pipe and/or faucet/handle. Water pipe in back of kitchen leaking water onto floor under three compartment sink, discussed with operator to repair.
Working containers of food removed from original container not identified by common name. In kitchen container of fried onions and multiple sauce, oil bottles not labeled, discussed with operator to label containers.
Jun 10, 2026■ 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. 16 violations recorded, 3 high priority.
3 High priority0 Intermediate13 Basic
Show 16 findings ▾
Live, small flying insects found Approximately 1 small live flying insect landing on shelf in dry storage. Approximately 1 small flying insect in employee bathroom on trash can. Approximately 11 small flying insects on chemical storage rack. Approximately 2 small flying insects on trash can at dishwashing area. Approximately 23 small live flying insects Landing on dirty dishes and wall next to three compartment sink. Discussed with operator to eliminate all flying insects and clean and sanitize areas.
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches on floor under glass door reach in cooler at cook line. Approximately 7 live roaches crawling out of open box of flour mix on table next to flip top cooler. See stop sale. Approximately 8 live roaches on table behind table top flip top cooler. Approximately 6 live roaches coming out from behind table and wall behind flip top cooler. Discussed with operator to kill all roaches and clean and sanitize area.
Toxic substance/chemical improperly stored. In kitchen multiple chemical bottles stored next to and above clean dishes, discussed with operator to correct storage of products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage rack multiple dishes stored upright, discussed with operator to store dishes inverted or protected.
Cutting board has cut marks and is no longer cleanable. Flip top cooler at front counter cutting board heavily grooved and no longer cleanable, discussed with operator to repair or replace.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with clean dishes on storage rack, discussed with operator who removed purse.
Floor area(s) covered with standing water. Standing water on floor under three compartment sink, discussed with operator to clean and sanitize.
Floor soiled/has accumulation of debris. Under reach in coolers at cook line floors have accumulation of food debris, discussed with operator to clean and sanitize.
Hole in or other damage to wall. Hole in wall under three compartment sink, discussed with operator to repair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at front counter interior soiled with accumulation of food debris, discussed with operator to clean and sanitize.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. In dry storage area of kitchen in between wire racks employee bed set up, discussed with operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Evaporator fan cover in walk in cooler soiled with accumulation of dust debris, discussed with operator to clean and sanitize.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rusted and pitted with accumulation of soil residues, discussed with operator to repair or replace.
Wall soiled with accumulated grease, food debris, and/or dust. Walls splattered with food and soiled residues at dish washing area, discussed with operator to clean and sanitize.
Water leaking from pipe and/or faucet/handle. Water pipe in back of kitchen leaking water onto floor under three compartment sink, discussed with operator to repair.
Working containers of food removed from original container not identified by common name. In kitchen container of fried onions and multiple sauce, oil bottles not labeled, discussed with operator to label containers.
Jun 9, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 34 violations recorded, 15 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
15 High priority2 Intermediate17 Basic
Show 34 findings ▾
Container of medicine improperly stored. Multiple medications stored above food products in dry storage, discussed with operator who removed medications.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In prep area of kitchen in mini portable ice cooler with cooked rice noodle (82F - Cooling) at 1:30 since 12:00 to 79F at 2:15, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee handled cleans and sanitized dishes, discussed with operator employee washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat and fixed hair after without washing hands employee resumed cutting vegetables, discussed with operator employee washed hands.
Live, small flying insects found Approximately 1 small live flying insect landing on shelf in dry storage. Approximately 1 small flying insect in employee bathroom on trash can. Approximately 11 small flying insects on chemical storage rack. Approximately 2 small flying insects on trash can at dishwashing area. Approximately 23 small live flying insects Landing on dirty dishes and wall next to three compartment sink. Discussed with operator to eliminate all flying insects and clean and sanitize areas.
Raw animal food stored in same container as ready-to-eat food. In reach in cooler raw beef stored wok same container of cut onions, discussed with operator to correct storage of products.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw beef stored above bags of plantain wrappers, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw ground pork and shrimp dumpling stored directly above lettuce, discussed with operator to correct storage of products.
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches on floor under glass door reach in cooler at cook line. Approximately 7 live roaches crawling out of open box of flour mix on table next to flip top cooler. See stop sale. Approximately 8 live roaches on table behind table top flip top cooler. Approximately 6 live roaches coming out from behind table and wall behind flip top cooler. Discussed with operator to kill all roaches and clean and sanitize area.
Roach excrement and/or droppings present. On table behind table top reach in cooler approximately 2 roach droppings, discussed with operator clean and sanitize area.
Stop Sale issued due to food not being in a wholesome, sound condition. Roach activity present as evidenced by live roaches found. Approximately 3 live roaches on floor under glass door reach in cooler at cook line. Approximately 7 live roaches crawling out of open box of flour mix on table next to flip top cooler. See stop sale. Approximately 8 live roaches on table behind table top flip top cooler. Approximately 6 live roaches coming out from behind table and wall behind flip top cooler. Discussed with operator to kill all roaches and clean and sanitize area.
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. In prep area of kitchen in mini portable ice cooler with cooked rice noodle (82F - Cooling) at 1:30 since 12:00 to 79F at 2:15, at this rate of cooling product never reached 70F within 2 hours, discussed with operator see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In table top reach in cooler sliced cooked beef (44F - Cold Holding); cooked pork (47F - Cold Holding); cut lettuce (48F - Cold Holding) per operator product not portioned or prepared today and held in unit approximately 3 hours, discussed with operator who Ice down product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On shelf in middle of kitchen cooked ground pork (110F - Hot Holding) per operator product removed from stove top approximately 15 minutes prior, discussed with over who placed back on stove top approximately reheat to 165F+.
Toxic substance/chemical improperly stored. In kitchen multiple chemical bottles stored next to and above clean dishes, discussed with operator to correct storage of products.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and Emailed poster to operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In back of kitchen approximately 15 small dead insects trapped on control device, discussed with operator to replace device.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On dish storage rack multiple dishes stored upright, discussed with operator to store dishes inverted or protected.
Cutting board has cut marks and is no longer cleanable. Flip top cooler at front counter cutting board heavily grooved and no longer cleanable, discussed with operator to repair or replace.
Dead roaches on premises. Approximately 1 dead roach in door jam of customer bathroom. Approximately 1 dead roach on floor in front of glass door reach in cooler. Approximately 2 dead roaches on table behind table top reach in cooler. Discussed with operator to clean and sanitize areas.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dry storage area employee beverage stored above dry food goods, discussed with operator who removed drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored with clean dishes on storage rack, discussed with operator who removed purse.
Floor area(s) covered with standing water. Standing water on floor under three compartment sink, discussed with operator to clean and sanitize.
Floor soiled/has accumulation of debris. Under reach in coolers at cook line floors have accumulation of food debris, discussed with operator to clean and sanitize.
Food stored on floor. In walk in cooler multiple containers of food stored on floor, discussed with operator who removed products from floor.
Hole in or other damage to wall. Hole in wall under three compartment sink, discussed with operator to repair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven at front counter interior soiled with accumulation of food debris, discussed with operator to clean and sanitize.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. In dry storage area of kitchen in between wire racks employee bed set up, discussed with operator.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Evaporator fan cover in walk in cooler soiled with accumulation of dust debris, discussed with operator to clean and sanitize.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rusted and pitted with accumulation of soil residues, discussed with operator to repair or replace.
Wall soiled with accumulated grease, food debris, and/or dust. Walls splattered with food and soiled residues at dish washing area, discussed with operator to clean and sanitize.
Water leaking from pipe and/or faucet/handle. Water pipe in back of kitchen leaking water onto floor under three compartment sink, discussed with operator to repair.
Working containers of food removed from original container not identified by common name. In kitchen container of fried onions and multiple sauce, oil bottles not labeled, discussed with operator to label containers.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority1 Intermediate7 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) discussed with operator to correct solution before next use.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen on table cooked beef (84F - Cooling) at 3:40 since 1:00; beef broth (111F - Cooling) at 3:55 since 1:00, at this rate of cooling products never reached 70F within 2 hours, see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped forehead with hand and after without washing hands resumed peeling vegetables, discussed with operator who educated employee, employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef and raw pork above cooked pork and peppers, discussed with operator who corrected storage of products.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler raw ground pork stored above raw whole muscle beef, discussed with operator who corrected storage of products.
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 41 degrees Fahrenheit within 6 hours. In kitchen on table cooked beef (84F - Cooling) at 3:40 since 1:00; beef broth (111F - Cooling) at 3:55 since 1:00, at this rate of cooling products never reached 70F within 2 hours, see stop sale.
Handwash sink used for purposes other than handwashing. Employee used hand washing sink to fill pitcher, discussed with operator educated employee.
Floor area(s) covered with standing water. Standing water on floor at dish washing area, discussed with operator to clean and sanitize.
Food stored on floor. In kitchen bag of carrots and vegetables stored on floor, discussed with operator to remove products from floor.
Hole in or other damage to wall. Wall in disrepair under handwashing sink with holes, discussed with operator to repair wall.
Time/temperature control for safety food thawed in an improper manner. In kitchen bag of frozen meatballs thawing at room temperature, discussed with operator who moved product to cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer shelves have rusted and pitted, discussed with operator to repair or replace.
Wall soiled with accumulated grease, food debris, and/or dust. Walls at dish washing area soiled with build up of food debris, discussed with operator to clean and sanitize.
Water leaking from pipe and/or faucet/handle. In dish washing area water pipe leaking into bucket, discussed with operator to repair.
Sep 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched mouth with hand while drinking from straw and without washing hands employee began to handle plastic wrap to cover food products. Discussed with operator, employee washed hands.
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 loaded dirty dishes into sink and without washing hands handled clean and sanitized dishes, discussed with operator employee washed hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) discussed with operator who corrected solution to Triple Sink (Quaternary 200ppm)
Toxic substance/chemical improperly stored. In kitchen bottle of windex stored on shelf with clean and sanitized dishes, discussed with operator who removed product.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed with operator and emailed big 6 poster to operator email.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed employee reporting responsibilities with operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and emailed copy of clean up poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen next to flip top cooler Cooked rice noodle (77F - Cooling) at 2:50 since 12:30 to 78F at 3:20, discussed with operator who chose to time mark product and move to time is a public health control.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sink next to three compartment sink, discussed with operator who provided paper towels.
Dead roaches on premises. In kitchen approximately 3 dead roaches on glue trap above three compartment sink, discussed with operator who removed trap.
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. Employee drinking from cup with no lid in kitchen, discussed with operator who educated employee.
Floor area(s) covered with standing water. In kitchen standing water on floor at dish washing station and food prep sink, discussed with operator to clean and sanitize areas.
Food stored on floor. In kitchen case of raw steak stored on floor under shelf, discussed with operator who removed product from floor.
Hole in or other damage to wall. Under hand washing sink In kitchen in between flip top coolers wall in disrepair with ply wood and dry wall damage, discussed with operator to repair.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelved have rusted, discussed with operator to repair or replace.
Water leaking from pipe and/or faucet/handle. In kitchen leaking water pipe in between three compartment sink and handle washing sink, discussed with operator to repair.
Apr 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 7 high priority.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched hair with hand and without washing hands after employee handled cooked shrimp with hands. Discussed with operator employee washed hands. See stop sale of shrimp.
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 handled personal cell phone and without washing hands employee handled bags of fresh cut veggies. Discussed with operator employee washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched hair with hand and without washing hands after employee handled cooked shrimp with hands. Discussed with operator employee washed hands. See stop sale of shrimp.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed cutting board and did not sanitize before placing back onto flip top cooler. Discussed with operator for employee to sanitize.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packages bags of raw beef stored over bags of cooked shrimp meatballs. Discussed with operator who corrected storage.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw pork dumpling stored over bean sprouts. And raw shell eggs stored over sauces. Discussed with operator who corrected storage of products.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. In kitchen cooked eggs on written procedures for time is a public health control not time marked discussed with operator who stated eggs placed on time at 12pm and added time marking.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked beef (113F - Cooling) at 2:30 since 2:00 to 106F at 3:15 at this current rate of cooling product will not reach 70F within 2 hours. sliced cooked pork (48F - Cooling) at 2:30 since 10:00 to 46F at 3:15. At this current rate of cooling product will not reach 41F within 6 hours. Discussed cooling with operator who moved products to freezer to chill.
Spray bottle containing toxic substance not labeled. In kitchen spray bottle containing chemical cleaner not labeled discussed with operator who labeled bottle.
Food stored on floor. In walk in freezer tubes of raw ground beef stored on floor discussed with operator who removed product from floor.
Water leaking from pipe and/or faucet/handle. In kitchen dish washing area has water pipe leaking down wall on to floor. Discussed with operator to repair pipe.
Feb 15, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has DBPR license for 0 seats, currently restaurant offers indoor and out door seating with approximately 45 seats.
Floor area(s) covered with standing water. In kitchen under hand washing sink, ice machine drain line is leaking water onto floor making a puddle. In kitchen under dish washing sink water pipe leaking onto floor causing puddling under sink. Discussed with operator to repair.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer large amount of ice build up on walls, condenser fan, and boxes of food discussed with operator to clean and sanitize.
Plumbing system in disrepair. In kitchen water line from ice machine leaking onto kitchen floor, in kitchen under 3 compartment sink water pipe leaking onto floor.
Feb 14, 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. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Live, small flying insects found 45 approximately live flying insects In kitchen dish washing area. Landing on walls, mop bucket, trash cans and triple sink soap and sanitizer dispenser. Discussed with operator to kill clean and sanitize area. 5 live flies In kitchen dry storage area landing on sealed boxes of food discussed with operator to kill clean snd sanitize areas.
Roach activity present as evidenced by live roaches found. 1 live roach In hallway leading to kitchen on food storage cart. Operator killed cleaned and sanitized.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has DBPR license for 0 seats, currently restaurant offers indoor and out door seating with approximately 45 seats.
Floor area(s) covered with standing water. In kitchen under hand washing sink, ice machine drain line is leaking water onto floor making a puddle. In kitchen under dish washing sink water pipe leaking onto floor causing puddling under sink. Discussed with operator to repair.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer large amount of ice build up on walls, condenser fan, and boxes of food discussed with operator to clean and sanitize.
Plumbing system in disrepair. In kitchen water line from ice machine leaking onto kitchen floor, in kitchen under 3 compartment sink water pipe leaking onto floor.
Feb 14, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 11 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
11 High priority2 Intermediate5 Basic
Show 18 findings ▾
Container of medicine improperly stored. In dry storage area 3 bottles of medicine stored above container of rice. Operator removed.
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 wiped hands on visibly soiled cloth stored in between apron and employee t-shirt. Employee without washing hands began in preparation of cooking shrimp. Discussed with operator employee washed hands.
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. Employee preparing shrimp spring rolls with bare hands, product not being heated to a minimum cook8n* temperature of 145F. Discussed with operator who discarded product and had employee washed hands and put on gloves.
Food stored in ice used for drinks. See stop sale. Employee beverages stored inside of ice machine in ice. See stop sale.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used visibly soiled cloth stored in between apron and t-shirt used to wipe cutting board used to roll shrimp rolls. Discussed with operator employee washed and sanitized cutting board.
Live, small flying insects found 45 approximately live flying insects In kitchen dish washing area. Landing on walls, mop bucket, trash cans and triple sink soap and sanitizer dispenser. Discussed with operator to kill clean and sanitize area. 5 live flies In kitchen dry storage area landing on sealed boxes of food discussed with operator to kill clean snd sanitize areas.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler next to kitchen/lobby server window raw shell eggs stored over container of tea. Operator corrected storage.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer raw chicken in non commercially packaged plastic bag stored above raw shrimp. Operator corrected storage.
Roach activity present as evidenced by live roaches found. 1 live roach In hallway leading to kitchen on food storage cart. Operator killed cleaned and sanitized.
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Employee beverages stored inside of ice machine in ice. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. At front counter shrimp rolls identified on time is a public health control written procedure not time marked operator added corrected time mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked tofu (130F - Cooling) at 11:10 since 10:55 to 116F at 11:45 At this current rate of cooling product will not reach 70F within 2 hours. Discussed cooling with operator product moved to walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In grab and go cooler in lobby sticky rice desserts not date marked operator stated made 2 days prior snd added date marks.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has DBPR license for 0 seats, currently restaurant offers indoor and out door seating with approximately 45 seats.
Floor area(s) covered with standing water. In kitchen under hand washing sink, ice machine drain line is leaking water onto floor making a puddle. In kitchen under dish washing sink water pipe leaking onto floor causing puddling under sink. Discussed with operator to repair.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer large amount of ice build up on walls, condenser fan, and boxes of food discussed with operator to clean and sanitize.
Plumbing system in disrepair. In kitchen water line from ice machine leaking onto kitchen floor, in kitchen under 3 compartment sink water pipe leaking onto floor.
Time/temperature control for safety food thawed in an improper manner. In kitchen prep sink raw shrimp thawing in standing water discussed with operator who turned on water.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority6 Intermediate1 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked beef 53F in tightly closed to go soup containers in walk in cooler, per manager food was cooked yesterday. Stop sale issue. Employee discarded food.
Food with mold-like growth...heavy mold buildup up in sauce at walk in cooler. See stop sale. Employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Food with mold-like growth...heavy mold buildup up in sauce at walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined...... meatballs, veggie meatballs, shrimp,, cut lettuce, bean sprouts, cooked chicken, squid..... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....tofu 54F, cooked pork blood 54F cooked beef 53F sauce 54F cooked pork 54F beans 57F beef brisket 54F cooked shrimp 54F in walk-in cooler food not prepped or portion today food being held more than 4 hours.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....cooked beef 53F in tightly closed to go soup containers in walk in cooler, per manager food was cooked yesterday... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...... observed at 3:43 pm Hot holding rice noodles 79 F at kitchen, food was cooked 11 am to serve customers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....tofu 54F, cooked pork blood 54F cooked beef 53F sauce 54F cooked pork 54F beans 57F beef brisket 54F cooked shrimp 54F in walk-in cooler food not prepped or portion today food being held more than 4 hours. Stop sale issue.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined...... meatballs, veggie meatballs, shrimp,, cut lettuce, bean sprouts, cooked chicken, squid.See stop sale. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...... observed at 3:43 pm Hot holding rice noodles 79 F at kitchen, food was cooked 11 am to serve customers. Stop sale issue. Employee discarded food.
Equipment drain line draining into handwash sink at dishwashing area. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink at by the dishwashing sink. Employee provided
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...several food, several sauce was cooked 2 and 3 days ago at walk in cooler. Employee discarded due to abuse temperature
Spray bottle containing toxic substance not labeled...multiple cleaning chemicals spray bottles at front line. Employee labeled
Time/temperature control for safety food thawed in an improper manner...beef 57F thawing in room temperature at prep station. Employee removed food.
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe dishwasher not sanitizing equipment. I instructed dishwasher how to properly set up 3 compartment sink.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observe Triple Sink (Quaternary 0ppm); Operator correct to.Triple Sink (Quaternary 200ppm)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe in water bean sprouts (70F - Cold Holding). Operator stated less then hour and put in refrigerator.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator label 2-6.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observe dishwasher not knowing how to set up 3 compartment sink.y
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Observe by 3 compartment sink. Operator placed towels at sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observe with bone marrow.
Spray bottle containing toxic substance not labeled. Observe red substance in unlabeled spray bottle. Operator labeled spray bottle.
Employee with no hair restraint while engaging in food preparation. Observe all employees but one without hair restraint.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observe 49 seats with a nost license.
Floors not maintained smooth and durable. Observed in kitchen and dry storage.
Food stored on floor. Observe bags of ice on floor in walk-in freezer
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observe with grab and go sticky rice snacks.
Dec 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Floors not maintained smooth and durable...throughout kitchen, dishwashing area.
Dec 14, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw beef 58, slice chicken 56, cut cabbage 55 F, tofu 49F, cut lettuce 53F in cold well table at kitchen. Bean sprouts 81at prep area by the cold well table at kitchen, Per operator food being held less than four hours. Employee time marked on food....shrimp 44, cooked pork 45, tofu 44 in walk in cooler, some food is 43 also at walk in cooler. Operator closed door properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...Quaternary ammonium test kit.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Floors not maintained smooth and durable...throughout kitchen, dishwashing area.
Dec 13, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch at prep sink at kitchen.
Roach activity present as evidenced by live roaches found...2 live roaches underneath shelving at kitchen.
Rodent activity present as evidenced by rodent droppings found...approximately 15 rodent droppings underneath shelves at dry storage room, between dry storage room and kitchen have opened door.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw beef 58°, slice chicken 56°, cut cabbage 55° F, tofu 49°F, cut lettuce 53°F in cold well table at kitchen. Bean sprouts 81°at prep area by the cold well table at kitchen, Per operator food being held less than four hours. Employee time marked on food....shrimp 44°, cooked pork 45°, tofu 44° in walk in cooler, some food is 43° also at walk in cooler. Operator closed door properly.
Toxic substance/chemical improperly stored...windex spray bottle, raid bottle stored dry food storage shelf, windex spray bottle stored with cleaned pan, pot at kitchen. Employee removed
Handwash sink used for purposes other than handwashing...stored spoon, container in handwashing sink at front line. Employee removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths...Quaternary ammonium test kit.
Spray bottle containing toxic substance not labeled...blue liquid, pink liquid spray bottle. Operator labeled
Toxic substance/chemical on premise that is not required for the operation of establishment...WD-40 in dry storage shelf. Employee removed.
Counter-mounted equipment sealed to counter/table is not installed to allow enough space for cleaning around the equipment.... Shelves at dry storage room.
Dead roaches on premises...approximately 10 dead roaches underneath shelves at dry storage room, between dry storage room and kitchen have open door.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
Floor area(s) covered with standing water...underneath prep sink.
Floor not cleaned when the least amount of food is exposed... heavy grease, solid build up underneath cooking equipment, reach in cooler, shelvings at kitchen, dry storage room.
Floors not maintained smooth and durable...throughout kitchen, dishwashing area.
Food not stored at least 6 inches off of the floor...at dry storage room.
Food stored on floor... several boxes on the floor at walk in freezer.
Handwashing sink leaking at kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust....mold like substance build up in handwashing sink draining pipe, floor pipe.throughout kitchen.
Ripped/worn tin foil used as shelf cover at kitchen.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.