ASIAN HOUSE

Name: ASIAN HOUSE
Address: 6800 GULFPORT BLVD S STE 105, SOUTH PASADENA, FL, 33707, US
Rating: 6.3

6800 GULFPORT BLVD S STE 105, SOUTH PASADENA, FL 33707

License #6217126

🏨 Hotel/Resort ℹ️

6.3 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 13 findings · 6 critical

Routine - Food

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Quick take

ASIAN HOUSE in SOUTH PASADENA currently holds an InspectFL Health Score of 6.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 77 total violations — 14 critical, 27 major, 36 minor.

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The latest inspection on September 14, 2026 shows 13 observation rows: 6 critical, 1 major, and 6 minor.

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Inspection coverage

86%

Inspector notes

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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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave handle on cookline -hand wash sink faucet handle on cookline has accumulation of hard water deposit on it
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade sanitize bucket with bleach and water only.
[22-12-5] Metal stem-type thermometer soiled. Operator cleaned and sanitized thermometer.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef portioned in Saran Wrap stored over open package of cream cheese wontons in reach in freezer on cookline. Operator moved raw beef to store below wontons. -raw pork removed from original packaging stored above noodles in reach in freezer across from 3 compartment sink. Operator separated items
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked shrimp and chicken in reach in cooler on cookline. -Raw beef above cooked shrimp in walk in cooler Operator put raw beef below cooked food.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator had shell eggs sitting out on cookline. Discussed option of using Time as a Public Health Control. Operator moved eggs to cold holding unit and says he will keep eggs cold rather than use Time.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler on cookline has staining
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator has chlorine test strips but uses quaternary for warewashing.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink on cookline has no hot water. Temping 80F. -restroom sink has no hot water. Temping 80F. Operator turned hot water on in restroom.

Disposition: Warning Issued
[29-09-4] Faucet/handle missing at plumbing fixture.
[36-11-4] Floors not maintained smooth and durable.
[08B-12-5] Multiple stored food items not covered in walk-in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar removed from original container and not labeled. Employee labeled.
[11-27-4] 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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 11am Fried chicken 80F on speed rack. Manager moved items in walk-in cooler. Re temp fried chicken 12:40 is 63F.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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.
[02C-04-5] 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. Multiple cook items in freezers.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink when turning valve on next to 3cp

Disposition: Met Inspection Standards
[14-69-4] Ice buildup in reach-in freezer.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair above cooks line and three-compartment sink.
[14-11-5] Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Five gallon container of cooking oil stored on floor on cooks line.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
[22-16-4] Reach-in cooler on cooks line interior have accumulation of soil residues.
[08B-12-5] Stored food not covered. From walk-in cooler items not covered. a. Cut carrots b. Peeled onions c. Cut cabbage
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ready-to-eat pasta and sausages stored in the same container with raw meat in reach-in freezer near walk-in cooler. Operator removed pasta and sausages.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From upright refrigerator on cooks line at 1:35pm. Operator placed in reach-in freezer and ice bath. Re temp at 2:10pm a. pork egg rolls (47F - Cold Holding); 40f b. fried chicken (46F - Cold Holding); 40f c. milk (46F - Cold Holding) 38f From cooks line at 1:35pm a. pasta rehydrating (73F - Cold Holding) 61f
[11-27-4] 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink n cooks line.
[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. 1. Tung Tran Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
[31B-03-4] No soap provided at handwash sink on cooks line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Cooked rice b. Multiple containers of cooked chicken
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle on floor near three-compartment sink is not labeled.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in cooks line when turning valve on.