3-6-9 RESTAURANT

Name: 3-6-9 RESTAURANT
Address: 1425 TUSKAWILLA RD SUITE #161, WINTER SPRINGS, FL, 32708-5251, US
Rating: 0

1425 TUSKAWILLA RD SUITE #161, WINTER SPRINGS, FL 32708-5251

License #6903259

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 15, 2026 · 16 findings · 1 critical

Routine - Food

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Quick take

3-6-9 RESTAURANT in WINTER SPRINGS currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 198 total violations — 22 critical, 27 major, 149 minor.

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The latest inspection on April 15, 2026 shows 16 observation rows: 1 critical, 1 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

198

Coverage note

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3-6-9 RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bucket of peas in walk in freezer
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Make table
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored not inverted next to hand wash sink in dish area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Under cooking equipment Sauce cart Shelf under prep table Outside microwave in prep area
[35B-13-4] Screening is not 16-mesh to the inch.
[08B-12-5] Stored food not covered. Bucket of peas in walk in freezer
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, prep and storage area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Sauce cart
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several throughout
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prepped Raw chicken over raw beef in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table Make table lid

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in bucket of peas in walk in freezer
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Make table
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored not inverted next to hand wash sink in dish area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cooks in kitchen
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in water 85F Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Under cooking equipment Sauce cart Shelf under prep table Outside microwave in prep area
[35B-13-4] Screening is not 16-mesh to the inch.
[08B-12-5] Stored food not covered. Bucket of peas in walk in freezer
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, prep and storage area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Sauce cart
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several throughout
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. April 1, 2026 Operator paid during inspection
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prepped Raw chicken over raw beef in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table Make table lid
[31A-09-4] Handwash sink not accessible for employee use at all times. Mop head, trash in hand wash sink in kitchen Operator removed
[31B-03-4] No soap provided at handwash sink. Prep area
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area
[53B-13-5] 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. Only have Jan Lin
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area Operator turned on hot water

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Metal bowl in bucket of peas in freezer
[14-09-4] Cutting board has cut marks and is no longer cleanable. On both make tables
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on steam table
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in bin of sugar Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A few vents in hood
[35B-13-4] Screening is not 16-mesh to the inch.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Ice cream scoop and serving spoons in server area Serving spoons in kitchen Operator flipped
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers in kitchen Operator flipped
[08B-12-5] Stored food not covered. Bin of noodles in server area not covered. Several items in freezer not covered Operator covered
[06-01-5] Time/temperature control for safety food thawed in an improper manner.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Sitting in dirty mop bucket by mop sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several on prep table by walk in cooler Operator removed
[14-86-1] Non-food grade paper/paper towel used as liner for food container.snow peas in grocery bag in bottom of make table Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (55F - Cold Holding) for 2 hours Operator put on ice
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee cutting raw chicken with bare hands. Had employee wash hands and put on gloves
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables Slicer in storage area
[31A-09-4] Handwash sink not accessible for employee use at all times. Container of water in sink in server station. Operator removed

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice bin at server shatioj
[14-01-5] Bowl or other container with no handle used to dispense food. -large metal bowl in rice bucket
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout entire back of house
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee phone on meat slicer -drink cup at dish sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. -Standing water at mop sink
[36-73-4] Floor soiled/has accumulation of debris. -floor under dish storage shelves accumulation of grease like substance -Floor in prep area accumulation of debris -Floor under cooking equipment
[08B-47-4] Food not stored at least 6 inches off of the floor. -raw chicken in buckets
[08B-38-4] Food stored on floor. -various amounts of food stored on floor in both WIC and WIF
[36-24-5] Hole in or other damage to wall. -hole in wall next to mop sink
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from fryer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelves soiled with grease like substance -Bottom shelf of prep table fully covered in rust - Hood Filters soiled with large accumulation of grease -stainless steel wall behind cooking equipment soiled with grease like substance -Reach in cooler door accumulation of mold like substance -Sides of fryer -on top of dish machine
[35B-03-4] Outer openings not protected with self-closing doors.
[25-32-4] Reuse of single-service or single-use articles. -Can used for oil
[33-34-4] Storage area not maintained clean and organized.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Shrimp thawing in standing water in prep sink
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. -wet mop dropping water onto floor next to mop sink -mop sink in dirt mop bucket water at dish pit
[02D-01-5] Working containers of food removed from original container not identified by common name.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee returned from outside, began food prep, no hand wash
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef -raw chicken over unwashed produce -raw chicken over unwashed cabbage
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wonton 51F -tofu 50F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -mixing bit on Dwalt drill
[31A-09-4] Handwash sink not accessible for employee use at all times. -next to dish pit -server station
[14-14-4] Nonfood-grade equipment/ utensils -non food grade mixer attached to DeWalt drill

Disposition: Met Inspection Standards
[16-15-4] Accumulation of debris on dish racks
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. - in various bulk dry seasoning bins
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - cook line cooler
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceilings in food prep area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. - ceiling tiles in storage area with water damage and blackened
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling over cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - white square plates on storage rack
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. - clean sauce bowls stored in tub with old food debris
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - cookline cooler door opening - walk in fan covers soiled - walk in cooler shelves soiled - storage shelves dusty - exterior of bulk dry food bins
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - below dish station
[22-31-4] Non-pitting surface rust on food-contact equipment. - lower shelf of various prep tables - walk in cooler shelves

Disposition: Emergency order recommended
[16-15-4] Accumulation of debris on dish racks
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. - in various bulk dry seasoning bins
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - cook line cooler
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceilings in food prep area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. - ceiling tiles in storage area with water damage and blackened
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling over cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - white square plates on storage rack
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. - clean sauce bowls stored in tub with old food debris
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[36-73-4] Floor soiled/has accumulation of debris. - below cook line
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - cookline cooler door opening - walk in fan covers soiled - walk in cooler shelves soiled - storage shelves dusty - exterior of bulk dry food bins
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - below dish station
[08A-04-5] Raw animal food stored over or with unwashed produce. - raw chicken over cabbage in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cooked pasta and cooked eggroll in walk in cooler - raw duck over peeled garlic
[35A-05-4] Roach activity present as evidenced by live roaches found. - 5 on prep counter next to cook line - approx 12 on underside of prep table next to cook line - excess of 15 on underside of wok station __ Total 32 live roaches
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked shrimp (45F - Cold Holding); - cooked chicken (45F - Cold Holding); - raw beef (46F - Cold Holding) Manager states less than 1 hour.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting boards stained - bottom shelf of small cook line cooler
[22-31-4] Non-pitting surface rust on food-contact equipment. - lower shelf of various prep tables - walk in cooler shelves

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -Back storage area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - glass of cola in warewashing area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on shelf in ware washing area
[13-03-4] Employee with no hair restraint while engaging in food preparation. - employee at fryers
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[36-73-4] Floor soiled/has accumulation of debris. - under equipment and shelving throughout entire kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. - fryers
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - by rice pots
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment at cookline and smoker - prep cooler door handles - prep cooler gaskets - wood shelves in back area - floor fan - speed rack - walk in freezer and cooler door handles - drain pipes in dish area
[35B-03-4] Outer openings not protected with self-closing doors. - back door
[25-32-4] Reuse of single-service or single-use articles. - jug with handle cut and reused for scoop - manager discard
[29-20-5] Standing water or very slow draining water in handwash sink near warewashing area
[33-34-4] Storage area not maintained clean and organized. - back area cluttered with tools and old boxes
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. - pipe snake stored on shelf with spoon and bagged onions
[08B-12-5] Stored food not covered. - open bag of rice in back storage - chicken, dumplings in walk in freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - raw chicken at room temperature
[36-02-5] Unsealed concrete floor in food preparation, food storage, and warewashing area. .
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - walk in cooler, mushrooms over washed produce
[36-27-5] Walls throughout entire kitchen soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment, shelving, ware washing area
[29-03-4] Water draining onto floor surface. - back wok stove
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloths not stored in sanitizing solution between uses.
[01B-01-4] Dented cans present. See stop sale.
[22-41-4] 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. -0ppm. Observed broken dispensing tube, allowing sanitizer to drain onto top machine
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee walked in from outdoors and began prepping food without washing hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: - raw pork over egg rolls - shell eggs over wonton skins - raw beef over cut cabbage - raw chicken over bean sprouts
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - wontons, 54F. Left out of temperature control less than 4 hours, then returned to cooler - pooled egg, 54F, held on insufficient ice bath less than 30 minutes
[29-34-4] Vacuum breaker missing at hose spigot near back handsink.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - over 200 ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline
[31A-09-4] Handwash sink not accessible for employee use at all times. - handsink blocked by garbage can. Warewashing area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - no paper towels at handsink in near warewashing area
[14-14-4] Nonfood-grade utensil used in food. Dewalt drill with stirring stick used in batter.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - kim chee made 2 days ago
[41-17-4] Spray bottle containing toxic substance not labeled. - ware washing area