MING'S BISTRO

Name: MING'S BISTRO
Address: 1212 WOODWARD ST #6, ORLANDO, FL, 32803, US
Rating: 0

1212 WOODWARD ST #6, ORLANDO, FL 32803

License #5811597

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 10, 2026 · 39 findings · 5 critical

Routine - Food

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Quick take

MING'S BISTRO in ORLANDO 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 9 times from Florida DBPR, with the most recent inspection on April 10, 2026. Across those visits, inspectors documented 201 total violations — 22 critical, 38 major, 141 minor.

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The latest inspection on April 10, 2026 shows 39 observation rows: 5 critical, 6 major, and 28 minor.

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Inspection coverage

100%

Inspector notes

201

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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

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms men and women
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in corn starch and soy sauce Operator removed bowl
[14-05-4] Cardboard used to line food-contact shelves. Shelving next to dish area lined with cardboard
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen broken and disrepair
[21-05-5] Cloth used as a food-contact surface. Cloth on top of cooked rice Operator removed cloth
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee smoking in kitchen
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook preparing food with no hair restraint
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee only washing and rinsing equipment.
[14-11-5] Equipment in poor repair. Reach in cooler handles broken Handle broken hand sink by walk in cooler
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood table used as food contact surface and cutting board
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap bottom of back screen door
[08B-38-4] Food stored on floor. Soy sauce on floor by back door Buckets of sauces stored on floor walk in cooler Juice on floor at front counter server area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all chest freezers
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and table Operator removed
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong on wood steam table
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cut board Operator removed cloth
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving with tea pots dusty Sides of equipment soiled Walk in cooler shelves have debris build up
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezers interior soiled with accumulated debris
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler and glass door cooler shelving rusted
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service To Go container on floor at front counter server area
[08B-12-5] Stored food not covered. Hanging cooked ducks on walk in cooler not covered
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Duck being thawed in sink with standing water Operator turn faucet on and drained water
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted and soiled
[14-06-4] Wood food-contact surface not properly sealed. Wood used as barrier on steam table
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin with corn starch not English labeling
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in walk in cooler cooling over night at 48-50f
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods in reach in refresher cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler
[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 chicken over raw fish I reach in freezer cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice in walk in cooler cooling over night at 48-50f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Pitcher in expeditor side hand sink Table blocking hand sink cook line Scrubber in hand sink by walk in cooler Operator moved items
[31A-11-4] Handwash sink used for purposes other than handwashing. Tube from ice machine draining into hand sink for ware wash area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink cook line
[31B-03-4] No soap provided at handwash sink. No soap hand sink cook line
[14-14-4] Nonfood-grade basting brush used in food. Paint brush used in oil cook line
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door by server front counter area blocked by chairs and card board

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms men and women
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in corn starch and soy sauce Operator removed bowl
[14-05-4] Cardboard used to line food-contact shelves. Shelving next to dish area lined with cardboard
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen broken and disrepair
[21-05-5] Cloth used as a food-contact surface. Cloth on top of cooked rice Operator removed cloth
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee smoking in kitchen
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook preparing food with no hair restraint
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee only washing and rinsing equipment.
[14-11-5] Equipment in poor repair. Reach in cooler handles broken Handle broken hand sink by walk in cooler
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood table used as food contact surface and cutting board
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap bottom of back screen door
[08B-38-4] Food stored on floor. Soy sauce on floor by back door Buckets of sauces stored on floor walk in cooler Juice on floor at front counter server area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all chest freezers
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and table Operator removed
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong on wood steam table
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cut board Operator removed cloth
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving with tea pots dusty Sides of equipment soiled Walk in cooler shelves have debris build up
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezers interior soiled with accumulated debris
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler and glass door cooler shelving rusted
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service To Go container on floor at front counter server area
[08B-12-5] Stored food not covered. Hanging cooked ducks on walk in cooler not covered
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Duck being thawed in sink with standing water Operator turn faucet on and drained water
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted and soiled
[14-06-4] Wood food-contact surface not properly sealed. Wood used as barrier on steam table
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin with corn starch not English labeling
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in walk in cooler cooling over night at 48-50f
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods in reach in refresher cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler
[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 chicken over raw fish I reach in freezer cook line
[28-26-5] Sewage/wastewater backing up through floor drains. Waste water over flowing from floor drain for dish machine. Drain has a slow drain and is over flowing when dishmachine discharges water. Operator used machine to clear drain
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice in walk in cooler cooling over night at 48-50f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Pitcher in expeditor side hand sink Table blocking hand sink cook line Scrubber in hand sink by walk in cooler Operator moved items
[31A-11-4] Handwash sink used for purposes other than handwashing. Tube from ice machine draining into hand sink for ware wash area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink cook line
[31B-03-4] No soap provided at handwash sink. No soap hand sink cook line
[14-14-4] Nonfood-grade basting brush used in food. Paint brush used in oil cook line
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door by server front counter area blocked by chairs and card board

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
[14-01-5] Bowl or other container with no handle used to dispense food. In multiple flour containers. Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small white cutting board
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on shelf over prepped food. -employee drinks over dough roller Operator immediately moved
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on shelf above prepped food. Operator removed
[14-11-5] Equipment in poor repair. -Shelves under wood cutting boards are rusted -gasket torn in chest freezer acroos ice mschine
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of beer on floor in hallway to bathroom
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In between prep tables. Operator immediately removed
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on dim sum steamer. Operator immediately removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry rice. Immediately corrected
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior and exterior rim of chest freezer at entry to cook line -Sides of fryers heavily soiled -Exterior of Salt container and several other food containers throughout kitchen -gaskets of sauce cooler -Gaskets in prep cooler -Oven handle sticky -All shelves at ware washing area -top of dishmachine -exterior of chest freezer by ice machine - air filters for ice machine - fan cover in walk in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of sauce cooler
[08B-12-5] Stored food not covered. Multiple flour containers
[33-31-5] Unnecessary items/unused equipment on the premises. Unused dough roller machine
[02D-01-5] Working containers of food removed from original container not identified by common name. Corn starch. Operator immediately labeled
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Wet service towel covering cooked noodles in walk in cooler. Operator immediately removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over buckets of sauce in walk in cooler. Operator moved
[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 beef in prep cooler. Operator removed
[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 chicken over raw squid in freezer. Both out of their original packaging. Operator immediately removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[31A-09-4] Handwash sink not accessible for employee use at all times. On cook line blocked by table
[31A-11-4] Handwash sink used for purposes other than handwashing. Tube from Water filter from ice machine draining into hand sink. Operator removed tube
[31B-03-4] No soap provided at handwash sink. On cook line. Operator put soap

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles to multiple reach in coolers soiled
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle water on table next to scales and dough machine Operator removed bottle
[14-11-5] Equipment in poor repair. Cook line upright reach in handle broken
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled underneath and behind cook line equipment
[08B-38-4] Food stored on floor. Buckets of soy sauce and beef tripe stored on floor walk in cooler Operator removed items
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven handle Operator removed tongs
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler cook line interiors soiled
[08B-12-5] Stored food not covered. Stored duck in walk in cooler not protected Advised to bag duck
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelve rusted
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled by hand wash cook 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. New employees have not signed the form. Provided operator with form and new employees signed for during inspection
[31B-03-4] No soap provided at handwash sink. No soap at hand sink cook line Operator provided soap
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen stored with no date markings
[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. Some food handler certificates expired

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in rice paste, flour, sugar, rice containers
[08B-38-4] Food stored on floor. Box oil on floor
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice container
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in first cooler on cook line On top of door cracks in first cooler On sides of fryer and back of steamer On sides of prep tables and coolers Cooler under microwave on gaskets and inside Outside of dry rice container Air filters on ice machine
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in freezer above multiple frozen food
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back Door open.no air curtain
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Inside all coolers on cookline Inside of chest freezer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher
[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 Chicken out of its original packaging over beef and fish in freezer
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by table. Hand sink by dishwasher blocked with plastic bins hand sink at wait station had pitcher in basin. Hand sink by walk in cooler had scrubby in basin
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at dishwasher
[31B-03-4] No soap provided at handwash sink. At hand sink at dishwasher

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in rice paste, flour, sugar, rice containers
[36-73-4] Floor soiled/has accumulation of debris. Floor under all equipment on cook line
[08B-38-4] Food stored on floor. Box oil on floor
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and reach in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in rice container
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in first cooler on cook line On top of door cracks in first cooler On sides of fryer and back of steamer On sides of prep tables and coolers Cooler under microwave on gaskets and inside Outside of dry rice container Air filters on ice machine
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in freezer above multiple frozen food
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back Door open.no air curtain
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Inside all coolers on cookline Inside of chest freezer
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Under dishwasher
[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 Chicken out of its original packaging over beef and fish in freezer
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 1 live roach on prep cooler on cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dimsum cooler: shrimp, pork, and all other dim sum items ; (44-55F - Cold Holding). Less than 4hrs per operator. 1st prep cooler : rice chicken shrimp squid 43F-52F- Cold Holding) less than 4hrs per operator. Advised operator to put items on ice or move to different cooler for temperature recovery
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by table. Hand sink by dishwasher blocked with plastic bins hand sink at wait station had pitcher in basin. Hand sink by walk in cooler had scrubby in basin
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at dishwasher
[31B-03-4] No soap provided at handwash sink. At hand sink at dishwasher

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors not self closing and tight fitting
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items phones and keys on shelving above and on prep tables
[14-11-5] Equipment in poor repair. Gasket on walk-in-cooler coming off Handles on 2 door dumpling cooler broken
[36-22-4] Floor area(s) covered with standing water. Back corner by large oven standing water in corner
[08B-38-4] Food stored on floor. Cases of water on floor by bathroom
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler cooler shelving rusted and pitted
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled mainly around cook line Wall and ceiling soiled walk-in-cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin of rice not labeled Operator labeled
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager certificate Yan Fang Mai expired 8-29-23
[31A-09-4] Handwash sink not accessible for employee use at all times. Table blocking hand sink cook line Operator removed table
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No appear towels at hand sink dish 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. Multiple items prepared on site held in cooler and freezers no date marking
[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. Some food handler training expired March and April

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women room door not self closing
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in sugar bin Operator removed
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tile in kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut boards grooved
[08B-48-4] Employee preparing food in customer section of dining area. Operator moved items to kitchen
[14-11-5] Equipment in poor repair. Gasket walk-in-cooler ripping and broken
[08B-38-4] Food stored on floor. Buckets of duck, chicken, fish stored on floor walk-in-cooler
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Large oven soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters soiled Exterior of multiple equipment soiled Gaskets soiled
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelving rust
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen and in walk-in-cooler soiled
[02D-01-5] Working containers of food removed from original container not identified by common name. White bins of sugar, flour not labeled
[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 over shrimp in walk-in-freezer Operator moved shrimp
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Scallops per operator changed water with tap water less than 1/2 hour. 50°. Operator put ice in water for immediate temperature recovery
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Duck 93° pork 90° in oven per operator less than 1 hour. Oven was off. Had operator turn oven back on to reheat to 165°
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager Yan fang mai expired 8-29-23
[31A-09-4] Handwash sink not accessible for employee use at all times. Cook line hand sink blocked by table Operator moved table
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen no date marks
[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. Some food handlers expired in March and April

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Sugar container
[21-05-5] Cloth used as a food-contact surface. Wet cloth in contact with rice in walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards in back prep area
[14-11-5] Equipment in poor repair. Gasket in walk in cooler torn
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment
[14-38-4] Food storage container/container lid cracked or broken. Lid to dry rice container
[08B-38-4] Food stored on floor. Buckets of Soy sauce on floor Container of chicken on floor in walk in cooler
[10-20-4] In-use tongs stored on equipment door handle between uses. on oven door
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 74. Advised operator to reheat to 135 or discard water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Outside dry rice container -Gaskets in chest freezer at entry to cook line -Gaskets in upright cooler on cook line. -Most gaskets in most coolers soiled. -Including both walk in cooler and freezer -Sides of all cooking equipment -Various containers in kitchen heavily soiled on the outside - fan covers in walk in cooler Fan cover in ric on cook line
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Duck thawing standing water in sink
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Both walk in cooler and walk in freezer shelves
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Inside dry rice container . Advised operator to remove rice and put in clean container - can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. hand sink on cook line in kitchen blocked by a table. Hand sink by ice Machine blocked by containers on floor
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher of water in hand sink at wait station
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Gas can in back kitchen storage area