DING ASIAN CUISINE

Name: DING ASIAN CUISINE
Address: 11244 BOYETTE ROAD, RIVERVIEW, FL, 33569, US
Rating: 57.6

11244 BOYETTE ROAD, RIVERVIEW, FL 33569

License #3918601

🥡 Chinese ℹ️

57.6 Grade F / 100

Failing Health Score

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Latest inspection

February 25, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DING ASIAN CUISINE in RIVERVIEW currently holds an InspectFL Health Score of 57.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 80 total violations — 11 critical, 10 major, 59 minor.

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Record snapshot

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The latest inspection on February 25, 2026 shows 10 observation rows: 2 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

DING ASIAN CUISINE 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[08B-38-4] Food stored on floor.
[10-08-5] Ice scoop handle in contact with ice.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water temped 80 F.
[25-05-4] Single-service articles improperly stored. To go boxes on floor in dry storage.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name.
[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 shrimp in walk in cooler.
[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 and the time removed from temperature control cannot be determined. Chicken held on time not time marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in flour and rice.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near sushi bar.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at sushi bar.
[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 dry storage shelf.
[08B-38-4] Food stored on floor. Container of sauce on floor, manager removed at time of inspection.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
[10-08-5] Ice scoop handle in contact with ice. In ice machine.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong# on oven door handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 71 F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour and sugar not labeled.
[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 touched phone and began prepping food without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut vegetables in walk in cooler.
[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 and the time removed from temperature control cannot be determined. Chicken held on time not time marked. Manager time stamped at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[31B-03-4] No soap provided at handwash sink. Manager replaced at time of inspection.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near sushi bar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep cooler.
[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 dry storage shelf.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
[08B-38-4] Food stored on floor. Oil on floor.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 70 F.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in rice.
[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 and the time removed from temperature control cannot be determined. Chicken held on time not time marked.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp 70 F on counter.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to soup.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls with no handle in flour, rice, and sugar.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near register.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in freezer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door.
[08B-38-4] Food stored on floor. Oil on floor on cook line.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temped 72 F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut vegetables in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 70 F, chicken 49 F on counter. Operator states it being held on time. Sent time as a public health control.
[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. Sent to operator at time of inspection.
[16-36-4] No color/concentration comparison chart available for chemical test kit used to check sanitizer.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice.