ASIAN POP

Name: ASIAN POP
Address: 2611 SW 19 AVE RD STE 400, OCALA, FL, 34471, US
Rating: 77.6

2611 SW 19 AVE RD STE 400, OCALA, FL 34471

License #5202839

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

77.6 Grade C / 100

Mixed Health Record

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Quick take

ASIAN POP in OCALA currently holds an InspectFL Health Score of 77.6 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 6, 2026. Across those visits, inspectors documented 46 total violations — 11 critical, 8 major, 27 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

August 20, 2025

The latest inspection on January 6, 2026 shows 17 observation rows: 3 critical, 4 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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: Administrative complaint recommended
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet towel stored underneath cutting board on kitchen prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer across from cook line. Vents above cook line greasy.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on kitchen prep table. Employee removed drink during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool stored in sushi area hand washing sink. Employee removed steel wool during inspection.
[36-10-4] Soiled floors/carpeting. Floor in dry storage room soiled with old food debris.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles and cut cabbage stored in reach-in cooler at end of cook line. Manager stated items were prepared the previous morning.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on cart across from cook line: shrimp (68F - Cold Holding). Employee stated shrimp placed on cart one hour prior to temperature being taken. Employee placed shrimp in reach-in freezer to reduce the temperature to 41F.
[08B-12-5] Stored food not covered. Dumplings and corn stored in reach-in freezers across from cook line.
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelf underneath three compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over carrots in kitchen reach-in cooler. Manager moved chicken to bottom shelf. Shell eggs stored over tomatoes in reach-in cooler next to back door. Manager placed eggs on bottom shelf.
[08B-38-4] Food stored on floor. Case of salmon stored on kitchen floor. Employee placed salmon on kitchen prep table.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained.
[14-13-4] Food-contact surface not smooth and easily cleanable. Styrofoam used to line shelf in reach-in cooler across from cook line.
[08A-17-6] 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. Raw fish stored over corn in reach-in freezer across from cook line. Employee placed fish next to corn.
[14-01-5] Bowl or other container with no handle used to dispense food. Cups used to scoop sugar and flour from bags in dry storage room.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand washing sink. Manager provided towels during inspection.

Disposition: Warning Issued
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw fish stored over cucumbers in reach-in cooler across from kitchen prep table. Manager removed fish during inspection. Shell eggs stored over lemons in reach-in cooler next to back door. Manager placed eggs on bottom shelf.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in reach-in cooler across from cook line. Manager stated chicken was prepared the previous morning.
[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. Tuna thawing in reach-in cooler across from kitchen prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine next to three compartment sink. Can opener on kitchen prep table.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored in back of kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
[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. Tools stored above starch in dry storage room.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[08B-38-4] Food stored on floor. Plastic container of soy sauce stored on floor in dry storage room.
[08A-17-6] 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. Raw beef stored over dough in reach-in freezer next to three compartment sink.
[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. Dish machine next to three compartment sink, 0 ppm.
[41-07-4] Container of medicine improperly stored. Bottle of Nexium stored above prep table across from cook line. Manager removed Nexium during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
[31A-11-4] Handwash sink used for purposes other than handwashing. Eel being thawed in front counter hand washing sink. Manager removed eel during inspection.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels used to line sushi roll container in reach-in cooler across from cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter cooler: tuna (45F - Cold Holding); salmon (46F - Cold Holding); cream cheese (45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from front counter in sushi area: tuna (44F,45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler overnight. Items stored in reach-in cooler across from cook line grill: cabbage (47F - Cold Holding); shrimp (48F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
[12B-02-4] Employee eating/drinking in a food preparation or other restricted area. Employee drinking in kitchen.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers and lettuce stored over dressing in reach-in cooler across from kitchen prep table.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna thawing in reach-in cooler across from kitchen prep table.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from cook line. Manager pry and towels during inspection.
[25-05-4] Single-service articles improperly stored. Chopsticks stored on floor behind front counter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Ice bin in kitchen. Shelves in reach-in cooler across from dish machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler overnight.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard on shelf beneath cook line grill.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar from container in dry storage room.
[14-11-5] Equipment in poor repair. Microwave in kitchen rusty.
[08B-12-5] Stored food not covered. Sushi roll and chicken stored in reach-in cooler across from cook line. Dumplings stored in reach-in freezer across from cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Eel thawing in front counter hand washing sink without running water. Owner moved eel to kitchen prep sink and placed eel under running water.

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