YH SEAFOOD CLUBHOUSE
8081 TURKEY LAKE RD STE 700, Orlando FL 32819 · 407.440.4979
Last inspected May 7, 2026 · 12 visits since December 2023
DEC 24
MAY 25
NOV 25
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
May 7, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Ceiling tiles missing and/or in disrepair in dim sum kitchen
Cove molding at floor/wall juncture broken/missingin main kitchen
Cutting board has cut marks and is no longer cleanable. White round cutting boards
Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
Apr 22, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
11 High priority9 Intermediate28 Basic
Show 48 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. garlic and oil cooked (46 F - Cooling) from yesterday
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator 2.5 hours congee (72F - Cooling)
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.
Non-food grade paper/paper towel used as liner for food container under vegetable in reach in cooler
Nonfood-grade bags used in direct contact with food located walk in cooler racks
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw pork stored ver cooked chicken feet Raw fish ver cooked noodles
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw oyster that will be cooked in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours butter (70F - Cold Holding) cooked pasta (70F - Cold Holding) jelly fish (70F - Cold Holding)
Toxic substance/chemical improperly stored. Glass cleaner spray stored next to to go boxes, Chemical stored near oil under prep table near dish area
Wiping cloth sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ppm
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked duck covered
Food-contact surface soiled with food debris, mold-like substance or slime. Veggie slicer Interior ice machine Interior walk in cooler soiled
Handwash sink not accessible for employee use at all times. Spoon in handwash sink next to cooks line, operator moved
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Disrepair out of use by tank
Handwash sink used for purposes other than handwashing. Stored miscellaneous small wares
No paper towels or mechanical hand drying device provided at handwash sink located in kitchen and ice machine
Raw oysters from different original containers mixed together prior to preparation for service.in walk in cooler racks
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees expired Hongchun H. Expired 4/2/26 Jie W. expired 2/2/26
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. Near soda area
Ceiling tiles missing and/or in disrepair in dim sum kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in dish area
Clean utensils stored between equipment and wall located near walk in cooler
Cove molding at floor/wall juncture broken/missingin main kitchen
Cutting board has cut marks and is no longer cleanable. White round cutting boards
Employee eating in a food preparation or other restricted area. Employee drinking in the kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment in poor repair. Gasket walk in cooler
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Throughout kitchen and walk in cooler
Food stored in undrained ice. Noodles walk in cooler
Food stored on floor in walk in cooler Congee on floor in hallway Salt and pepper on floor in back hallway
Ice buildup in reach-in freezer in back kitchen
In-use tongs stored on equipment door handle between uses in both kitchens
In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen by rice
Light shield damaged/in disrepair. In dish room and dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks All handwashing sinks heavily soiled All walk in gaskets soiled Fans all walk in coolers Fans in back hall Hood filter Sides of kitchen back kitchen
Plumbing system in disrepair. Handwash sink leaking on bottom
Prep shelf near walking in cooler shelves with rust that has pitted the surface.
Soiled dry wiping cloth in use.
Stored food not covered. Raw fish hanging on shelf Cut lettuce
Time/temperature control for safety food thawed in an improper manner. Raw duck thawing standing water
Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wood food-contact surface not properly sealed. Used to hold ducks
Working containers of food removed from original container not identified by common name. Salt and pepper in hallway
Apr 16, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
11 High priority10 Intermediate28 Basic
Show 49 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. garlic and oil cooked (46 F - Cooling) from yesterday
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator 2.5 hours congee (72F - Cooling)
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.
Non-food grade paper/paper towel used as liner for food container under vegetable in reach in cooler
Nonfood-grade bags used in direct contact with food located walk in cooler racks
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw pork stored ver cooked chicken feet Raw fish ver cooked noodles
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw oyster that will be cooked in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours butter (70F - Cold Holding) cooked pasta (70F - Cold Holding) jelly fish (70F - Cold Holding)
Toxic substance/chemical improperly stored. Glass cleaner spray stored next to to go boxes, Chemical stored near oil under prep table near dish area
Wiping cloth sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ppm
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked duck covered
Food-contact surface soiled with food debris, mold-like substance or slime. Veggie slicer Interior ice machine Interior walk in cooler soiled
Handwash sink not accessible for employee use at all times. Spoon in handwash sink next to cooks line, operator moved
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Disrepair out of use by tank
Handwash sink used for purposes other than handwashing. Stored miscellaneous small wares
No paper towels or mechanical hand drying device provided at handwash sink located in kitchen and ice machine
Raw oysters from different original containers mixed together prior to preparation for service.in walk in cooler racks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken more than 24 hours per operator in walk in cooler
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees expired Hongchun H. Expired 4/2/26 Jie W. expired 2/2/26
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. Near soda area
Ceiling tiles missing and/or in disrepair in dim sum kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in dish area
Clean utensils stored between equipment and wall located near walk in cooler
Cove molding at floor/wall juncture broken/missingin main kitchen
Cutting board has cut marks and is no longer cleanable. White round cutting boards
Employee eating in a food preparation or other restricted area. Employee drinking in the kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment in poor repair. Gasket walk in cooler
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Throughout kitchen and walk in cooler
Food stored in undrained ice. Noodles walk in cooler
Food stored on floor in walk in cooler Congee on floor in hallway Salt and pepper on floor in back hallway
Ice buildup in reach-in freezer in back kitchen
In-use tongs stored on equipment door handle between uses in both kitchens
In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen by rice
Light shield damaged/in disrepair. In dish room and dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks All handwashing sinks heavily soiled All walk in gaskets soiled Fans all walk in coolers Fans in back hall Hood filter Sides of kitchen back kitchen
Plumbing system in disrepair. Handwash sink leaking on bottom
Prep shelf near walking in cooler shelves with rust that has pitted the surface.
Soiled dry wiping cloth in use.
Stored food not covered. Raw fish hanging on shelf Cut lettuce
Time/temperature control for safety food thawed in an improper manner. Raw duck thawing standing water
Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wood food-contact surface not properly sealed. Used to hold ducks
Working containers of food removed from original container not identified by common name. Salt and pepper in hallway
Apr 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 52 recorded, 14 high priority.
14 High priority10 Intermediate28 Basic
Show 52 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. garlic and oil cooked (46 F - Cooling) from yesterday
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator 2.5 hours congee (72F - Cooling)
Dented/rusted cans present. See stop sale. Chee hoo paste
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.
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Flounder Red Snapper Strawberry Grouper Stripe Bass Chilean Sea Bass Alaskan Geoduck Clam Washington Dungeness Crab Crystal Lake Prawns Jellyfish
Non-food grade paper/paper towel used as liner for food container under vegetable in reach in cooler
Nonfood-grade bags used in direct contact with food located walk in cooler racks
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw pork stored ver cooked chicken feet Raw fish ver cooked noodles
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw oyster that will be cooked in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator overnight garlic and oil cooked (46 F - Cooling) congee (72F - Cooling) jelly fish (70F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours butter (70F - Cold Holding) cooked pasta (70F - Cold Holding) jelly fish (70F - Cold Holding)
Toxic substance/chemical improperly stored. Glass cleaner spray stored next to to go boxes, Chemical stored near oil under prep table near dish area
Wiping cloth sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ppm
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked duck covered
Food-contact surface soiled with food debris, mold-like substance or slime. Veggie slicer Interior ice machine Interior walk in cooler soiled
Handwash sink not accessible for employee use at all times. Spoon in handwash sink next to cooks line, operator moved
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Disrepair out of use by tank
Handwash sink used for purposes other than handwashing. Stored miscellaneous small wares
No paper towels or mechanical hand drying device provided at handwash sink located in kitchen and ice machine
Raw oysters from different original containers mixed together prior to preparation for service.in walk in cooler racks
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken more than 24 hours per operator in walk in cooler
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees expired Hongchun H. Expired 4/2/26 Jie W. expired 2/2/26
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. Near soda area
Ceiling tiles missing and/or in disrepair in dim sum kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in dish area
Clean utensils stored between equipment and wall located near walk in cooler
Cove molding at floor/wall juncture broken/missingin main kitchen
Cutting board has cut marks and is no longer cleanable. White round cutting boards
Employee eating in a food preparation or other restricted area. Employee drinking in the kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Equipment in poor repair. Gasket walk in cooler
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Throughout kitchen and walk in cooler
Food stored in undrained ice. Noodles walk in cooler
Food stored on floor in walk in cooler Congee on floor in hallway Salt and pepper on floor in back hallway
Ice buildup in reach-in freezer in back kitchen
In-use tongs stored on equipment door handle between uses in both kitchens
In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen by rice
Light shield damaged/in disrepair. In dish room and dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks All handwashing sinks heavily soiled All walk in gaskets soiled Fans all walk in coolers Fans in back hall Hood filter Sides of kitchen back kitchen
Plumbing system in disrepair. Handwash sink leaking on bottom
Prep shelf near walking in cooler shelves with rust that has pitted the surface.
Soiled dry wiping cloth in use.
Stored food not covered. Raw fish hanging on shelf Cut lettuce
Time/temperature control for safety food thawed in an improper manner. Raw duck thawing standing water
Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Wood food-contact surface not properly sealed. Used to hold ducks
Working containers of food removed from original container not identified by common name. Salt and pepper in hallway
Nov 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate11 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of hou sauce for duck in dry storage area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat oxtail soup in reach in freezer
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled / stained with food debris, mold-like substance or slime. Stained white cutting boards throughout kitchen Exterior of some reach in coolers on cooks line
Handwash sink not accessible for employee use at all times. Hotel pan in one handwash sink near dish machine area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen
Bowl or other container with no handle used to dispense food. Bowl in dried beans in dry storage area
Clams/mussels/oysters removed from original container for long-term storage.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons and forks not inverted
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. In back dish area
Food stored on floor. Raw chicken in bowl In walk in cooler Several items frozen in walk in freezer
In-use tongs stored on equipment door handle between uses. Several tongs on cooks line and in back cooks line
Soiled dry wiping cloth in use. On cooks line
Wall soiled with accumulated grease, food debris, and/or dust. On cooks line
Water leaking from pipe and/or faucet/handle. Near water heater in back storage area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 200ppm, operator discarded and tested new 50ppm
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority8 Intermediate10 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked eggs in walk-in cooler. Raw chicken stored over raw beef on sipped rack in walk-in cooler.
Toxic substance/chemical improperly stored. Chemical bottle stored next to steamed dumpling serving bowls in rear kitchen by steamer equipments
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam tags not marked with last date served.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Interior of sprayer hose is soiled by dish machine area. Dishwashing rack are soiled. Dish storage shelves and under prep line area are soiled.
Handwash sink not accessible for employee use at all times by walk-in cooler in dry storage area
Handwash sink used for purposes other than handwashing. Employee rinsing rice bowel in hand wash sink by manager's office. Employee washed mint leaves in hand wash sink at bar.
No paper towels or mechanical hand drying device provided at handwash sinks throughout kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in throughout establishment.
Spray bottle containing toxic substance not labeled by dumpling steamer baskets.
Carbon dioxide/helium tanks not adequately secured in dry storage area.
Clams removed from original container for long-term storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils on expo station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelets
Food stored on floor. In walk-in freezer Oil on floor on cook line, in dry storage, and by walk-in cooler
In-use tongs stored on equipment door handle between uses throughout cookline.
Interior of oven/microwave has accumulation of black substance/grease/food debris throughout kitchen.
Light not functioning on exhaust hood.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed vegetables over housemade sauces. Unwashed cucumbers over cut vegetables Unwashed scallions over cut onions.
Working containers of food removed from original container not identified by common name. White substances in dry storage not labeled.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority6 Intermediate6 Basic
Show 12 findings ▾
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clam tags not marked with last date served.
Employee training does not include food allergen awareness information.Provided a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker is soiled. Cutting boards are stained throughout the establishment. Shelves and prep tables are soiled throughout the establishment. Interior of sprayer hose is soiled by dish machine area. Dishwashing rack are soiled. Drink nozzles are soiled at the drink station. ** Dish storage shelves and under prep line area are soiled. WarningWarning**
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked throughout the establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
Clams tags removed from original container for long-term storage.
Floor soiled/has accumulation of debris.Walk in freezer.
Holes in wall throughout the establishment.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Back line and kitchen area.
Prep table shelves with rust that has pitted the surface throughout the establishment.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 53 recorded, 10 high priority.
10 High priority11 Intermediate32 Basic
Show 53 findings ▾
Dented cans present. One hoisin can is bloated and the other is slight dent on the can of hoisin sauce.See stop sale.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm.Technician has been called.
Employee touched face and then continued working without changing gloves and wash hands.
Nonfood-grade containers used for food storage - direct contact with food.Chemical bottle for water and chemical bucket to store sauces ip.
Nonfood-grade cutting board used in direct contact with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored next to sauce in walk in cooler. Raw chicken stored next to cooked tofu in walk in cooler. Raw shell eggs stored over sauces in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Butter,66 f held from last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter,66 f held on top of reach in cooler from last night.Stop Sale.
Toxic substance/chemical improperly stored.Raw chicken stored next to chemical cleaner under prep table.
Vacuum breaker missing at sink with a long hose in kitchen.
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.Provided a copy to operator.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
Clam tags not marked with last date served.
Employee training does not include food allergen awareness information.Provided a copy 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.Provided a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker is soiled. Cutting boards are stained throughout the establishment. Shelves and prep tables are soiled throughout the establishment. Interior of sprayer hose is soiled by dish machine area. Dishwashing rack are soiled. Drink nozzles are soiled at the drink station. ** Dish storage shelves and under prep line area are soiled. WarningWarning**
Handwash sink used for purposes other than handwashing.Towel is inside handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink.Kitchen.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked throughout the establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food.Rice at back line.
Carbon dioxide/helium tanks not adequately secured.Back line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
Clams tags removed from original container for long-term storage.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee beverage containers on a food preparation table throughout the establishment.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water.Back line area.
Floor soiled/has accumulation of debris.Walk in freezer.
Food not stored at least 6 inches off of the floor throughout the establishment. Buckets of sauces on the floor.Oil on floor in the kitchen. Beef on the flooring walk in freezer and several other food items
Holes in wall throughout the establishment.
In-use knife/knives stored in cracks between pieces of equipment.Cooks line.
In-use tongs stored on equipment door handle between uses throughout the establishment.
In-use wet wiping cloth/towel used under cutting board.
Insect control devices installed over food preparation area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Back line and kitchen area.
Lights not functioning under the hood suppression system.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees.Bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler doors are soiled. Residue build up on the walls throughout the establishment. Residue on stove at cooks line. Residue on the exterior of dim sum cooker area. Fans are soiled in upright cooler at dim sum station.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of side door and back door.
Prep table shelves with rust that has pitted the surface throughout the establishment.
Single-service articles improperly stored.Dessert picks in kitchen.
Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar area.
Time/temperature control for safety food thawed in an improper manner.Raw chicken thawing at room temperature.
Unwashed collard greens stored over cut onions in walk in cooler.
Working containers of food removed from original container not identified by common name.Corn starch in kitchen.
May 22, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor./bags of dry red beans on shipping container floor/outside, back door.
Garbage on the ground/empty boxes on floor outside the back door.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Employee handled soiled equipment or utensils and then handled clean equipment without washing hands.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw fish stored over cooked seafood in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bean sprouts at 69°f. Out of cooler 1.5 hours. Operator voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steamed vegetable buns and egg pastry held at 102°f. In unit for 1 hour. Operator turned up heat in unit.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 200ppm.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed several oyster/clam tags in trash can. Operator was unable to provide any tags for the last 90 days.
No probe thermometer provided to measure temperature of food products. -probe thermometer with low battery and unable to take temperatures. No other probe thermometer in establishment.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -plastic cup used to dispense flour.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop used for rice.
Interior of microwave has accumulation of food debris.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris. -hanging shelf at cookline soiled with food debris. -wire shelving in kitchen soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. -spray bottle with cooking sauce not labeled. -white containers with flour, corn starch not labeled.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
7 High priority6 Intermediate9 Basic
Show 23 findings ▾
Food stored in ice used for drinks. See stop sale. Container of cut lemons in server side
Non-food grade paper/paper towel used as liner for food container. Top of several items in back walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs over ready to eat sauces in back walk in cooler 2) raw packages of cut tilapia over prepped vegetable in double door reach in cooler on prep line
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed her gloves in hand sink by woks and started to begin to work but manger addressed immediately
Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons in server side station ice bin
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of under counter reach in coolers in prep line Bean sprouts 60 1000 year old chopped egg 58 Less than four hours per manager Placed in walk in cooler for temperature recovery 30 minutes later Bean sprouts 43F 1000 year old egg 39F
Vacuum breaker missing at hose bibb in prep sink.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times at the bar.
No paper towels or mechanical hand drying device provided at handwash sink. By wok station and dish room
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. All employees must sign on day 1 unless they have a food handler card issued on day 1
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in coolers
Records/documents for required employee training do not contain all of the required information. Need training date and birthdate on cards
Bowl or other container with no handle used to dispense food. Corn starch container in dim sum area Rice bin in dry storage area.
Couple Lights not functioning in dry stock area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on cooks line
Food stored on floor. Walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Cooks line
In-use tongs stored on equipment door handle between uses. Oven door handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small floor oven eyes soiled in dim sum area
Prep table with bottom shelf rust that has pitted the surface in the kitchen
Working containers of food removed from original container not identified by common name. Spray bottle water not labeled in dim sum area
Flammables stored/debris present in mop sink room. For reporting purposes only 2 gas cans.
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.