Licensing Portal - Inspection Details
Click here to access the department's home page
     Log On
   Search for a Licensee
   Apply for a License
   View Application Status
   Find Exam Information
   File a Complaint
   AB&T Delinquent
    Invoice & Activity
    List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: HOP SHING License Number: SEA2612730
Rank: Seating License Expiration Date: 06/01/2014
Primary Status: Current Secondary Status: Active
Location Address: 1009 ATLANTIC BLVD
ATLANTIC BCH, FL 32233

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 01/17/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
22 11
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
04-01-1    Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2-door reach-in cooler next to box freezer. PHF inside temped between 49-68'F. Ambient air 50'F.
03D-06-1    Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Pork re-temped at 78-95 after cooling for just over 2 hrs.
24-08-1    Equipment and utensils not properly air-dried. Wetnesting
20A-04-1    Critical - Equipment food-contact surfaces and utensils not sanitized. Dishes washed without sanitizing.
14-31-1    Equipment or utensils not designed or constructed in a durable manner. Round wood cutting boards.
53B-08-1    Critical - Expired proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. All certificates expired.
10-04-1    In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Serving fork on water heater.
15-35-1    Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Towel under cutting board.
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Garlic. Addressed with manager.
12B-07-1    Critical - Observed beverage container on a food preparation table or over/next to clean equipment/utensils.
23-06-1    Observed build-up of food debris, dust or dirt on nonfood-contact surface. Surfaces throughout
23-03-1    Observed build-up of grease on nonfood-contact surface. Hood nozzles.
01B-14-1    Critical - Observed dented can. Oyster sauce. Repeat Violation.
12A-16-1    Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands.
22-23-1    Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
14-33-1    Observed equipment in poor repair. Scoop without handle in soy sauce.
28-14-1    Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
03D-01-1    Critical - Observed food being cooled by nonapproved method. Pork cooling on kitchen counter. Temped at 89-107, re-temped 1 hour later at 78-100.
08A-28-1    Critical - Observed food stored on floor. Numerous foods. Repeat Violation.
18-05-1    Observed old food stuck to clean dishware/utensils. On knives above triple sink.
03A-07-1    Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Commercially processed heat treated beans 68, cooked chicken 49, noodles 53'F. All in 2-door reach-in cooler next to box freezer. Moved foods.
08A-26-1    Critical - Observed raw animal food stored over ready-to-eat food. Raw squid directly over washed produce. Repeat Violation.
23-05-1    Observed residue build-up on nonfood-contact surface. Interior of several coolers.
26-02-1    Observed reuse of single-service articles. Plastic jugs cut/re-used as scoops.
41A-10-1    Critical - Observed toxic item improperly stored. Automotive battery stored above food products on dry storage shelf.
08A-29-1    Critical - Observed uncovered food in holding unit/dry storage area. Numerous. Repeat Violation.
41B-03-1    Critical - Observed unlabeled spray bottle. Degreaser under triple sink.
35B-03-1    Critical - Outer openings not protected with self-closing doors. Back door.
02-22-1    Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls.
03A-06-1    Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 65'F (ambient air) in reach-in cooler next to box freezer. Repeat Violation.
16-18-1    Critical - Three-compartment sink not cleaned after being used for food preparation.
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
02-26-1    Critical - Working containers of food removed from original container not identified by common name. Vinegar at cookline (in re-used food coloring container)
New Search
1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395