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Licensee
Name: CHINA TASTE License Number: SEA6215622
Rank: Seating License Expiration Date: 02/01/2019
Primary Status: Ownership Changed Secondary Status:
Location Address: 1539 MAIN ST
DUNEDIN, FL 34698

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 02/23/2016 Met Inspection Standards
During This Visit
More information about inspections.
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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. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. 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
05-11-4    Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
32-02-4    Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
14-01-4    Basic - Bowl or other container with no handle used to dispense food.
14-45-4    Basic - Cardboard used to line nonfood-contact shelves.
36-57-4    Basic - Ceiling fan had accumulation of dust/debris.
40-07-4    Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Under front area
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
14-31-4    Basic - Nonfood-grade bags used in direct contact with food.
33-16-4    Basic - Open dumpster lid.
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
23-09-4    Basic - Soiled reach-in cooler gaskets.
08B-13-4    Basic - Stored food not covered in walk-in cooler. Egg rolls
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Bikes and child
23-12-4    Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area.
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 2
14-15-4    High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrective Action Taken**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. Chicken over sauce WIC
16-33-4    Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
22-22-4    Intermediate - Encrusted material on can opener blade.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Kitchen
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
22-61-4    Intermediate - Meat grinder/saw soiled with old food debris.
03F-10-4    Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corn starch at Cookline
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris.
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Variety in walkin cooler
22-18-4    Intermediate - Soil residue in food storage containers.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.