TEN TEN SEAFOOD AND GRILL

Name: TEN TEN SEAFOOD AND GRILL
Address: 5600 W COLONIAL DR STE 308, ORLANDO, FL, 32808, US
Rating: 0

5600 W COLONIAL DR STE 308, ORLANDO, FL 32808

License #5815276

🦞 Seafood ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 17 findings · 2 critical

Complaint Full

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Quick take

TEN TEN SEAFOOD AND GRILL 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 12 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 253 total violations — 19 critical, 60 major, 174 minor.

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The latest inspection on September 10, 2026 shows 17 observation rows: 2 critical, 4 major, and 11 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

253

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TEN TEN SEAFOOD AND GRILL has a rough inspection history. Would you risk it?

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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

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Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[29-08-4] Plumbing system in disrepair. Kitchen handsink water will not turn off.
[31A-10-4] Equipment drain line draining into handwash sink.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[36-22-4] Floor area(s) covered with standing water. Walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-20-5] Heavy Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[41-17-4] Spray bottle containing water not labeled. Water
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 48-77 held ineffectively on ice. Operator added more ice for temperature recovery.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over dim sum.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler over sauce.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Need chlorine type.
[08B-38-4] Food stored on floor. Liquid oil, several items in walk in freezer. Soy sauce.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily soiled floor drain on cookline, outside of food storage containers, shelving on cook line, cooks tray and containers, rice pots shelf
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Warewashing area.
[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. Only training proof provided for one employee.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-45-4] Cardboard used to line nonfood-contact shelves. Under tables on cook line
[36-36-4] Ceiling tile missing. In dish room.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes located in dish area. Damaged tiles in kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of tea on cook line. Staff removed.
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment.
[08B-38-4] Food stored on floor. In walk-in cooler and freezer multiple foods.
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on handle of stove located next to mixer. Staff removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.under prep tables on cook line. Food buckets and other equipment. Large ingredients bin located in kitchen.
[29-08-4] Plumbing system in disrepair. Handle on hand sink located next to walk in cooler spins, no water comes out.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onions cut without washing. Educated management and staff.
[33-06-4] Trash receptacles not provided where needed in establishment. Trash outside on the ground at back door. Management picked it up.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
[02D-01-5] Working containers of food removed from original container not identified by common name. Medium metal containers with white substance, located in kitchen next to mixer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork bowl (85F - Hot Holding). Less than 4 hours under steam basket on cook line. Staff placed in the cooler to cool.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-10-4] Equipment drain line draining into handwash sink. Sink located between refrigerator units in kitchen.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Oysters One month tags from more than 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Larger wood block table located next to mixer. Large serving dishes stored under prep table.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sugar honey glaze prepared onsite. Management discarded.
[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.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-45-4] Cardboard used to line nonfood-contact shelves. Under tables on cook line
[36-36-4] Ceiling tile missing. In dish room.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes located in dish area. Damaged tiles in kitchen area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of tea on cook line. Staff removed.
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment.
[52-11-4] Food offered in a way that misleads/misinforms the consumer. Prices on menu do not represent the actual cost of all items on menu supplied to customers. Staff marks through menu and explains pricing at time of seating customer. Theres two menus for establishment day and evening. next day callback. staff began changing menus at time of inspection.
[08B-38-4] Food stored on floor. In walk-in cooler and freezer multiple foods.
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on handle of stove located next to mixer. Staff removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.under prep tables on cook line. Food buckets and other equipment. Large ingredients bin located in kitchen.
[29-08-4] Plumbing system in disrepair. Handle on hand sink located next to walk in cooler spins, no water comes out.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onions cut without washing. Educated management and staff.
[33-06-4] Trash receptacles not provided where needed in establishment. Trash outside on the ground at back door. Management picked it up.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout establishment.
[02D-01-5] Working containers of food removed from original container not identified by common name. Medium metal containers with white substance, located in kitchen next to mixer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork bowl (85F - Hot Holding). Less than 4 hours under steam basket on cook line. Staff placed in the cooler to cool.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[31A-10-4] Equipment drain line draining into handwash sink. Sink located between refrigerator units in kitchen.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Oysters One month tags from more than 90 days.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Larger wood block table located next to mixer. Large serving dishes stored under prep table.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sugar honey glaze prepared onsite. Management discarded.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic bowls in msg, flour and sugar. Operator removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers and reach in freezers throughout back of the house.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-73-4] Floor soiled/has accumulation of debris. Throughout back of the house underneath all equipment and cooking equipment.
[08B-38-4] Food stored on floor. Multiple food items in walk in cooler and walk in freezer stored on the floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used to scoop rice in standing water 71f. Operator removed water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave on cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Both employee bathrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in coolers on cooks line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. By dish machine area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef in walk in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Shelled eggs, chicken shrimp over vegetables in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken sitting on prep table ( per operator 2 hours ) (68F) operator placed in walk in cooler for temperature recovery.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Xin Zhi Li
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[53A-11-4] No person in charge present during hours of operation.
[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.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Drink on prep table.
[36-73-4] Floor soiled/has accumulation of debris. Under ware washing area Under cook line
[08B-47-4] Food not stored at least 6 inches off of the floor. -Boxed oil -Drinks at front counter
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In between prep tables
[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. Flour
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In both bathrooms
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of oven -In between fryers -Top of dish machine -Top of ice machine - shelves under most prep areas
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing in hand sink. Operator immediately placed under cool running water
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls at ware washing area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken Raw beef over boxed vegetables in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Inside oven
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in ware washing area blocked by silverware
[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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees Drink on prep table.
[36-73-4] Floor soiled/has accumulation of debris. Under ware washing area Under cook line
[08B-47-4] Food not stored at least 6 inches off of the floor. -Boxed oil -Drinks at front counter
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In between prep tables
[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. Flour
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In both bathrooms
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of oven -In between fryers -Top of dish machine -Top of ice machine - shelves under most prep areas
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish thawing in hand sink. Operator immediately placed under cool running water
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls at ware washing area
[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 is unable to didpense sanitizer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken Raw beef over boxed vegetables in walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Clear door cooler Bok choy, sprouts, bamboo, calamari, tofu, ; (51F - Cold Holding) less than 4hrs per operator. Advised to move items back to freezers or on ice -Dipsom cooler: pork, chicken, black beans, egg, butter, 46F-52F cold holding less than 4hrs per operator. Advised to move items back to freezers
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Inside oven
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink in ware washing area blocked by silverware
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine test kit for dishwasher
[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: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in large ingredients bin of dry rice. Staff removed.
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Oysters on half shell in walk-in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line table
[13-03-4] Employee with no hair restraint while engaging in food preparation. Several staff throughout kitchen
[14-11-5] Equipment in poor repair. Reach in cooler on cook line Gasket on walk-in cooler torn
[08B-38-4] Food stored on floor. Boxes of meat in walk-in freezer on the floor under storage rack. Case of oil in kitchen on cook-line.
[14-69-4] Ice buildup in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.at stove on cook line. Manager removed
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in pan of beef. Staff removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F. Spoons next to rice pot. Staff discarded water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout kitchen and table shelves Gaskets on all coolers. Fan cover in walk-in cooler Large ingredients bins throughout kitchen Manager instructed staff to clean.
[08B-12-5] Stored food not covered. Multiple foods in walk-in cooler next to mixer. Pork buns, chicken feet
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. RIC on cook line
[29-11-4] Water leaking from pipe. Next to dish area.
[31A-10-4] Equipment drain line draining into handwash sink. Next to reach in cooler
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster. One tag
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan of utensils in sink in dish area. Manager removed pan
[31B-03-4] No soap provided at handwash sink. Sink located next to walk-in cooler
[22-31-4] Non-pitting surface rust on food-contact equipment. Walk-in cooler shelves

Disposition: Warning Issued
[31A-10-4] Equipment drain line draining into handwash sink. Next to reach in cooler
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in large ingredients bin of dry rice. Staff removed.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Oysters on half shell in walk-in cooler
[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. On cook line table
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones on prep table. Staff removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. Several staff throughout kitchen
[14-11-5] Equipment in poor repair. Reach in cooler on cook line Gasket on walk-in cooler torn
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment
[08B-38-4] Food stored on floor. Boxes of meat in walk-in freezer on the floor under storage rack. Case of oil in kitchen on cook-line.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Side entrance of building. Adjacent to entrance of next door restaurant.
[14-69-4] Ice buildup in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.at stove on cook line. Manager removed
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in pan of beef. Staff removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F. Spoons next to rice pot. Staff discarded water.
[36-62-4] Light not functioning. Hood
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout kitchen and table shelves Gaskets on all coolers. Fan cover in walk-in cooler Large ingredients bins throughout kitchen Manager instructed staff to clean.
[08B-12-5] Stored food not covered. Multiple foods in walk-in cooler next to mixer. Pork buns, chicken feet
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. RIC on cook line
[29-11-4] Water leaking from pipe. Next to dish area.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster. One tag
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan of utensils in sink in dish area. Manager removed pan
[31B-03-4] No soap provided at handwash sink. Sink located next to walk-in cooler
[22-31-4] Non-pitting surface rust on food-contact equipment. Walk-in cooler shelves
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl for rice. Manager removed.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Manager discarded.
[36-36-4] Ceiling tile missing. Dish area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
[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. Employee cups on prep tables throughout kitchen.
[14-11-5] Equipment in poor repair. Reach in cooler on cook line
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Trash located at side entrance door on the ground.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Next to reachin cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment and shelves throughout buildings. outside of seafood tanks.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Soiled and rust.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding. Less than 4 hours in reach in cooler
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[31A-10-4] Equipment drain line draining into handwash sink. Next to reach in cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[51-16-7] 60 days from initial inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl for rice. Manager removed.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Manager discarded.
[36-36-4] Ceiling tile missing. Dish area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 1 in walk-in cooler on the floor. Manager cleaned up
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cups on prep tables throughout kitchen.
[14-11-5] Equipment in poor repair. Reach in cooler on cook line
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Trash located at side entrance door on the ground.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Next to reachin cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment and shelves throughout buildings. outside of seafood tanks.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Soiled and rust.
[35A-05-4] 2 live under triple sink Staff killed and cleaned up one.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding. Less than 4 hours in reach in cooler
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[31A-10-4] Equipment drain line draining into handwash sink. Next to reach in cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[51-16-7] 60 days from initial inspection.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding. Less than 4 hours in reach in cooler
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl for rice. Manager removed.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Manager discarded.
[36-36-4] Ceiling tile missing. Dish area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] Dead roaches on premises. 1 in walk-in cooler on the floor. Manager cleaned up
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cups on prep tables throughout kitchen.
[14-11-5] Equipment in poor repair. Reach in cooler on cook line
[36-73-4] Floor soiled/has accumulation of debris. Throughout establishment
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Trash located at side entrance door on the ground.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Next to reachin cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment and shelves throughout buildings. outside of seafood tanks.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Soiled and rust.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live at triple sink. Staff killed. 2 under prep table in kitchen
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[31A-10-4] Equipment drain line draining into handwash sink. Next to reach in cooler
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In dish area. Water shut off at the sink because it continuously runs.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Sectioned off the walk-in cooler and hand sink with a wall and door.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[16-03-4] Accumulation of debris inside warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All equipment throughout kitchen
[36-36-4] Ceiling tile missing. In dish area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation. All kitchen staff
[36-01-4] Floor not cleaned when the least amount of food is exposed. Throughout kitchen.
[08B-38-4] Food stored on floor. In walk-in cooler. Chicken and shrimp. Staff removed.
[10-08-5] Ice scoop handle in contact with ice. Staff removed from ice machine.
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on fryer
[36-62-4] Light not functioning. Hood
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Next to prep sink in kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1.Wooden cart in kitchen 2. Lower shelves throughout kitchen
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Under counter cooler in kitchen. Across from steamer. Walk-in cooler shelves.
[08B-12-5] Stored food not covered. Chicken feet in walk-in cooler. Staff added cover.
[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. 1st attempt didnt register. 2nd attempt after changing chlorine and priming. Not registering call technician. technician repaired machine.
[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. Dish person in dish room. Manager educated staff.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Paid at time of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to prep sink in kitchen and at server station.n
[31B-03-4] No soap provided at handwash sink.