CHINA MASTER

Name: CHINA MASTER
Address: 1700 W INTERNATIONAL SPEEDWAY BLVD, SUITE 148, DAYTONA BEACH, FL, 32114, US
Rating: 0

1700 W INTERNATIONAL SPEEDWAY BLVD, SUITE 148, DAYTONA BEACH, FL 32114

License #7405560

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 12, 2025 · 13 findings · 0 critical

Routine - Food

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Quick take

CHINA MASTER in DAYTONA BEACH 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 35 times from Florida DBPR, with the most recent inspection on September 12, 2025. Across those visits, inspectors documented 426 total violations — 82 critical, 72 major, 272 minor.

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The latest inspection on September 12, 2025 shows 13 observation rows: no critical rows, 3 major, and 10 minor.

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Inspection coverage

100%

Inspector notes

426

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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

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Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -water damage to ceilings tiles in kitchen
[36-03-4] Cove molding at floor/wall juncture broken/missing. - storage room - by mop sink
[36-17-5] Floor tiles missing and/or in disrepair. -by walk in cooler
[08B-36-4] Food stored in a location that is exposed to splash/dust. -water leaking into pan n walk in cooler
[36-24-5] Hole in or other damage to wall. - hole in wall, storage room
[14-69-4] Ice buildup in chest freezer.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoops
[36-62-4] Light not functioning. - hood and 2 in kitchen
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -3 lights in kitchen
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cooler on cookline
[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.
[41-17-4] Spray bottles containing toxic substance not labeled.

Disposition: Emergency order recommended
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -water damage to ceilings tiles in kitchen
[36-03-4] Cove molding at floor/wall juncture broken/missing. - storage room - by mop sink
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on box of cookies
[36-17-5] Floor tiles missing and/or in disrepair. -by walk in cooler
[08B-36-4] Food stored in a location that is exposed to splash/dust. -water leaking into pan n walk in cooler
[36-24-5] Hole in or other damage to wall. - hole in wall, storage room
[14-69-4] Ice buildup in chest freezer.
[10-04-5] In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. - grease skimmers stored next to handsink
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoops
[36-62-4] Light not functioning. - hood and 2 in kitchen
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -3 lights in kitchen
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cooler on cookline
[21-12-4] Wet wiping cloths not stored in sanitizing solution between uses.
[36-10-4] Worn, torn and/or soiled floors/carpeting. -under woks/cooking equipment
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. 101 Bleach not rated for sanitizing. No other sanitizer available.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. -3 droppings on floor by char grill -2 droppings on floor behind flour and rice container -5 droppings on floor under woks -2 droppings on floor next table by fryers -1 dropping on floor under chest freezer -3 droppings on shelf with soda boxes - 29 on the floor in dry storage room
[35A-21-4] Rodent burrow or rodent nesting materials present. - on the floor throughout storage room
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. - chew marks on bag of flour, bag of pasta, soy sauce jug handle, cooking sherry jug handle
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried chicken 46f less than 4 hours
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -broccoli,corn ,rice ,cabbage ,pasta 100f to 124f
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -by cookline and front line
[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.
[41-17-4] Spray bottles containing toxic substance not labeled.

Disposition: Emergency order recommended
[36-36-4] Ceiling tile missing. -dry storage room
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -tan cutting board
[36-17-5] Floor tiles missing and/or in disrepair. -by walk in cooler
[08B-36-4] Food stored in a location that is exposed to splash/dust. -water dripping into pan in walk in cooler
[08B-38-4] Food stored on floor. Oil jugs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -by rice cooker
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -3 light fixtures in kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelves soiled in walk in cooler - underside of cooking equipment
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -pasta 50f per employee made yesterday
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[35A-05-4] Roach activity present as evidenced by live roaches found. -dry storage room 5 live roaches in open drain
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. - 6 on shelf behind bag in box soda at front counter -15 droppings on floor behind and under cook line cooking equipment -6 droppings on floor by food storage cans -1 dropping on floor next hand sink in kitchen -4 droppings under prep sink -4 droppings on floor under 3 compartment sink -2dropping under shelf next to mop sink - 8 on cutting board in dry storage room -100 plus droppings on floor in dry storage room -50 droppings on box of to go containers in dry storage room - 2 in tea urn in dry storage room
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -walk in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -chew marks on bag of flour
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler chicken 46f,chicken 50f per person in charge less than 4 hours
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steam table broccoli/cabbage,rice,pasta ,broccoli ,green beans 102f to 114f
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -kitchen
[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.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -storage room
[36-36-4] Ceiling tile missing. -storage room
[36-17-5] Floor tiles missing and/or in disrepair. - near walk in cooler
[08B-36-4] Food stored in a location that is exposed to splash/dust. - walk in cooler fan unit dripping condensation on food containers
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoops at cookline
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - kitchen
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -light not functioning in storage room
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. -light not functioning
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand sink in kitchen
[21-38-4] Wiping cloth sanitizing solution stored on the floor. -front line
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. - -10 droppings on floor in storage room -1 dropping on can in storage room Employees cleaned up Storage room is located down a common area hallway. There is a door to the storage and a door to the kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steam table chicken 124f
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. -observed 1 training certificate
[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. -observed 1 certificate

Disposition: Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -storage room
[36-36-4] Ceiling tile missing. -3 ceiling tiles missing in kitchen -1 ceiling tile broken in half in kitchen - water damage to ceiling tiles in kitchen
[24-06-4] Clean utensils or equipment stored on soiled floor. - cutting board on floor under three compartment sink
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on table with rice cookers
[14-11-5] Equipment in poor repair. - gasket torn and missing on walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. - heavily soiled below cooking equipment
[36-17-5] Floor tiles missing and/or in disrepair. -walk in cooler
[08B-36-4] Food stored in a location that is exposed to splash. - walk in cooler fan unit dripping condensation onto food containers
[08B-38-4] Food stored on floor. -oil containers on floor
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoops
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[38-02-4] Light out in storage room.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -5 covers missing on lights in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - grease build up on exterior of cooking equipment
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - light not functioning in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -by electrical panels
[12A-16-4] Employees began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -Purox bleach not rated for sanitizing food contact surfaces
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. -8 rodent droppings on shelf above reach in cooler -3 rodent droppings on floor next to reach in cooler -7 rodent droppings on pan under char grill -10 droppings on floor next to fryers -2 droppings on floor under hand sink -6 droppings on counter with rice cooker -6 rodent droppings under prep sink -7 rodent droppings under 3 compartment sink -2 droppings on floor behind char grill -3 droppings on floor by rice container -34 on shelf where bag in box soda is stored below steam well - 5 on shelf below ice bin at front counter - 16 on floor in storage room
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 65f less than 4 hours
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 121f less than 4 hours
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine 400 ppm
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - employee washed hands in mop sink
[31A-09-4] Handwash sink not accessible for employee use at all times. -bowl in hand sink in kitchen
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -kitchen -frontline
[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. -observed one training certificate
[31B-03-4] No soap provided at handwash sink. -frontline
[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. -observed one certificate

Disposition: Emergency order recommended
[36-32-5] Cookline ceiling tile shows damage or is in disrepair.
[14-11-5] Equipment in poor repair. - walk in cooler gasket torn
[08B-36-4] Food stored in a location that is exposed to splash. - fan unit in walk in cooler dripping onto food containers
[08B-38-4] Food stored on floor. Containers of oil stored directly on kitchen floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoops
[36-09-4] Kitchen floors not in good condition. - deep grout lines causing retention of water and debris
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -laden and encrusted with grease and grime ,under grill , fryers and gas line.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. - light not functioning in walk in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle - under kitchen three compartment sink. - at pipe over mop sink
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - chlorine not rated for sanitizing of food contact surfaces
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked chicken in walk in cooler
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 6- rodent droppings on storage area floor . 5- rodent droppings storage area soy sauce boxes 10- rodent droppings on kitchen floor, by freezer chest. 9- rodent droppings by cookline wall and grill. 2- rodent droppings, on floor , under cookline food preparation table. 150+ - rodent droppings on shelving under front counter steam table 20+ rodent droppings under ice bin and soda dispenser., front counter. 60+ rodent droppings on front counter shelvings, under styrofoam cups holder.
[35A-21-4] Rodent burrow or rodent nesting materials present. Front counter ice bin shelving , styrofoam chewed up by rodents.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: -cut cabbage 45F; chicken 45; raw chicken 46F; raw beef 46F; pasta 45F; chicken 45F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - broccoli, 106F; cream cheese wontons, 106F ; spring rolls 124F;
[31B-02-4] No paper towels or mechanical hand drying device provided at cookline handwash sink.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -rice
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -storage room
[36-36-4] Ceiling tile missing. -kitchen over ware washing area
[35A-03-4] Dead roaches on premises. -1 dead roach on floor behind door in storage room -1 roach on floor -2 dead roaches on floor next to cooler in storage room -1 dead roach on floor by storage shelf with soda in storage room
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink in handsink on front line
[36-73-4] Floor soiled/has accumulation of debris. -grease and debris on floor under woks
[36-17-5] Floor tiles missing and/or in disrepair. -tiles missing around floor drains by walk in cooler
[08B-38-4] Food stored on floor. - buckets in walk in cooler
[50-01-4] Hotel and Restaurant license decal not displayed on vending machine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -by rice cooker
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -over ware washing area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of woks -grease build inside of flyers
[25-05-4] Single-service articles improperly stored. -lids on floor in storage room
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. -light not functioning in storage room
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over dessert in walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over shell eggs in walk in cooler
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cookline cooked chicken 78f, 92F, steam table: green beans, 119F
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -kitchen -frontline
[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. -observed 1 training card
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee washing dishes with out sanitizer
[31B-03-4] No soap provided at handwash sink. -frontline
[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. -observed 1 training card

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -by handsink in kitchen -in storage room
[35A-03-4] Dead roaches on premises. -2 dead roaches on floor under shelves in storage room. -1 dead roach on floor in storage room -approximately 10 dead roaches on floor behind door in storage room
[14-11-5] Equipment in poor repair. -door handle missing on inside of storage room
[08B-38-4] Food stored on floor. -bag of potatoes on floor in storage room -cans of ketchup on floor in hallway
[38-04-4] Light out in walk in cooler and storage room.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -kitchen
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -under ice machine and next to walk in cooler, Employee plunged drain
[29-03-4] Water draining onto floor surface. -small amount of water on floor from drain under ice machine. Employee cleaned up
[29-11-4] Water leaking from pipe and/or faucet/handle. -above mop sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour
[12A-13-4] 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. -work register then portioned food into containers
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -shell eggs over prepped onions,walk in cooler -raw chicken over cooked chicken,walk in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. -2 live roaches on floor behind storage room door.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -green beans 112f,broccoli 116f
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. -pan on hand on frontline
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Cookline and frontline
[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. -observed 2 forms
[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. -observed 1 certificate

Disposition: Emergency order recommended
[36-36-4] Ceiling tile missing. -ceiling tile pushed to the side in storage leavening hole in ceiling
[35A-03-4] Dead roaches on premises. -3 dead roaches on floor behind storage room door . -2 dead roaches on floor by unused chest freezer. -3 dead roaches on floor under storage shelves. Storage room is located to down a common area hallway and is separate from the kitchen. -2 dead roaches in electrical panel box.- employee removed -1 dead roach on electrical pipe by electrical panel box -employee removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -speaker and cords on table with rice cooker
[36-22-4] Floor area(s) covered with standing water. -water on floor floor by walk in cooler
[08B-38-4] Food stored on floor. -box of cabbage on floor in storage room -box of oyster sauce on floor in storage room
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice scoop
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -storage room
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire shelves soiled with grease -shelf under table next to fryers soiled with grease
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -chicken thawing in water
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe leaking under 3 compartment sink
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floors heavily soiled with Debris under storage shelves in storage room -small amount of grease on floor under woks
[12A-20-4] Employee washed hands with no soap.
[35A-05-4] Roach activity present as evidenced by live roaches found. -6 live roaches in storage room on floor under storage shelves. Storage is down a common area hallway from kitchen . Storage room is separate from kitchen.
[41-10-4] Toxic substance/chemical improperly stored. -can of raid stored on shelf with floor
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink.
[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. -provided form
[31A-11-4] Handwash sink used for purposes other than handwashing. -cell phone and power cord stored in handsink
[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. -AC request on 60 callback dated 3/13/24
[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. -AC request on 60 day callback on 3/13/23.

Disposition: Emergency order recommended
[38-11-4] 2.5 lights not operating by walk in cooler and 3 compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food. -rice
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -in kitchen by handsink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Kitchen
[35A-03-4] 6 dead on floor under 3 compartment sink 14 dead on floor next to grease trap 3 dead roaches on floor under woks 4 dead on floor by flour and rice 8 dead on on floor by walk in cooler Pest control on site
[36-22-4] Floor area(s) covered with standing water. -small amount of water on kitchens floor. Employee mopped up. Per employee drain by walk in cooler backed up
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -cookline
[23-03-4] Hood filters complied -wall around woks improved
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -floor drain by walk in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. -water leaking from pipe under first sink at 3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar and flour
[36-10-4] Worn, torn and/or soiled floors/carpeting. -food debris and grease under Cookline equipment -floor soiled under storage shelves
[01B-01-4] Dented/rusted cans present. See stop sale.
[35A-05-4] 1 live under 3 compartment sink 3 live on grease trap 1 live on floor under wok 1 live on food coloring container Pest control on site
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken in fryer baskets 103f-120f less than 4 hours -steam table noodles 114f,129f,
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cookline
[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.
[48-04-4] Large flame comes up around first wok next to fryers. Per person in charge states they are fixing. Dark grease on wall and filters above that wok. For reporting purposes only.

Disposition: Warning Issued
[38-11-4] 2.5 lights not operating by walk in cooler and 3 compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food. -rice
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -in kitchen by handsink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -cookline
[23-03-4] Hood filters complied -wall around woks improved
[29-11-4] Water leaking from pipe and/or faucet/handle. -water leaking from pipe under first sink at 3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar and flour
[36-10-4] Worn, torn and/or soiled floors/carpeting. -food debris and grease under Cookline equipment -floor soiled under storage shelves
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken in fryer baskets 103f-120f less than 4 hours -steam table noodles 114f,129f,
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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.
[48-04-4] Large flame comes up around first wok next to fryers. Per person in charge states they are fixing. Dark grease on wall and filters above that wok. For reporting purposes only.

Disposition: Emergency order recommended
[38-11-4] 2.5 lights not operating by walk in cooler and 3 compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food. -rice
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -in kitchen by handsink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Kitchen
[35A-03-4] Dead roaches on premises. -2 dead roaches on floor behind char grill,1 dead roach on pipe by char grill -2 dead roaches in electrical panel -3 dead roaches on wall above prep sink -3 dead roaches behind plexiglass above license -3 dead roaches behind plexiglas above handsink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -by rice cookers
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse stored above napkins
[36-22-4] Floor area(s) covered with standing water. -small amount of water on kitchens floor. Employee mopped up. Per employee drain by walk in cooler backed up
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -wall around woks soiled with grease -build up of grease on shelf under small table next to fryers -metro style shelves soiled with greas -sheet under table with rice cookers soiled
[25-05-4] Single-service articles improperly stored. -boxes of Togo containers on floor
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -floor drain by walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -mold like substance around by Mopsink
[29-11-4] Water leaking from pipe and/or faucet/handle. -water leaking from pipe under first sink at 3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar and flour
[36-10-4] Worn, torn and/or soiled floors/carpeting. -food debris and grease under Cookline equipment -floor soiled under storage shelves
[01B-01-4] Dented/rusted cans present. See stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee swept floor with broom then went to snap beans without washing hands.
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 live roach on by pipes next to char grill -2 live roaches on floor by flour and rice containers -1 live roach crawling inside of rice container wall-employee removed. -1 live roach crawling on electrical panel -1 live roach crawling on chest freezer
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken in fryer baskets 103f-120f less than 4 hours -steam table noodles 114f,129f,
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. -watch,power cord,phone and drink stored in handsink
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cookline
[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.
[48-04-4] Large flame comes up around first wok next to fryers. Per person in charge states they are fixing. Dark grease on wall and filters above that wok. For reporting purposes only.