ASIAN HOUSE RESTAURANT

Name: ASIAN HOUSE RESTAURANT
Address: 407 CHENEY HWY, TITUSVILLE, FL, 32780, US
Rating: 76

407 CHENEY HWY, TITUSVILLE, FL 32780

License #1501854

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ASIAN HOUSE RESTAURANT in TITUSVILLE currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 12, 2026. Across those visits, inspectors documented 40 total violations — 7 critical, 10 major, 23 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 12, 2026 shows 19 observation rows: 3 critical, 3 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[25-32-4] Reuse of single-service or single-use articles. Reuse of siracha bottles for soy sauce.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around hood filters in kitchen Between kitchen equipment
[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 and drink stored on shelf in kitchen and front area area. Operator removed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers interior under make table on cook line
[36-73-4] Floor soiled/has accumulation of debris. Between and behind kitchen equipment
[14-09-4] Cutting board has cut marks and is no longer cleanable. On Fish display and in kitchen
[08B-38-4] Food stored on floor. Ginger bucket stored directly on the floor on front counter area. Operator removed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna stored in reach in cooler under fish display completely thawed in package.
[41-10-4] Toxic substance/chemical improperly stored. Drain cleaner bottle stored next to chips container on shelf. Operator removed
[53B-14-5] 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. Expired for Jose L. R.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On hand sink in kitchen. Operator placed some
[35A-03-4] Dead roaches on premises. 2 dead roaches in back area by soda dispensers. Operator removed and cleaned up.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked from raw onsite 2 days prior not date marked. Operator date marked it
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna stored in reach in cooler under fish display completely thawed in package. Operator discarded
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go bowls on kitchen shelf. Operator flipped them
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. In kitchen on cook line. Operator placed it in sanitizer bucket.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom and unwashed peppers stored above soy sauce in walk in cooler. Unwashed lettuce stored above cut and ready to eat cabbage in walk in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored above ready to eat crab sticks in reach in freezer in back area. Operator removed.

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced pork on cook line at 50 F Cooked chicken on cook line at 50 F Sprouts on cook line at 52F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed cooked pork not date marked in reach in cooler on cook line. Commercially processed cooked chicken not date marked in reach in cooler on cook line
[08B-38-4] Food stored on floor. Avocados on walk in cooler floor Sauce buckets on walk in freezer floor
[11-26-1] 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. Employees signed
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen drinking then working with food. Employee informed to wash hands.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen Knives and slicers by walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of soda nozzles with black substance -Fan covers in walk in cooler
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups on bar area
[33-31-5] Unnecessary items/unused equipment on the premises. Dirty dicer and marinater not in use stored by walk in cooler.
[53B-14-5] 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.
[35B-13-4] Screening is not 16-mesh to the inch. On back door
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles stored unlabeled on bar area next to soda machine
[25-32-4] Reuse of single-service or single-use articles. Siracha bottle with dumpling sauce inside
[03F-02-5] 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. Per operator sushi rice and cooked eggs since 2 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced pork on cook line at 50 F Cooked chicken on cook line at 50 F Sprouts on cook line at 52F Operator discarded

Community reaction

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