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Licensee
Name: MR WANGS CHINESE RESTAURANT License Number: SEA1900609
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 3906 S SUNCOAST BLVD
HOMOSASSA SPGS, FL 34448

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 06/12/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
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
16-03-4    Basic - Accumulation of debris inside warewashing machine.
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Sides of equipment.
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. By walk in cooler
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Refrigerator in dining room should say " employee food only"
08B-48-4    Basic - Employee preparing food in customer section of dining area. Moved to cooler **Corrective Action Taken**
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. Shelf behind bar with blender on it needs to be cleaned
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
36-47-5    Basic - Hood soiled with accumulated grease, dust or food debris. .
10-08-4    Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site** **Repeat Violation**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit.
40-01-4    Basic - No suitable facilities provided to store employee clothing and other possessions. Cell phones, sunglasses by cooking equipment and in dining room on food prep table
23-14-4    Basic - Shelf under preparation table soiled with food debris. In kitchen
23-08-4    Basic - Soda gun holster with accumulated slime/debris. Behind bar
23-09-4    Basic - Soiled reach-in cooler gaskets. Cooks line
42-04-4    Basic - Storage of tools on shelf above or with food. **Corrective Action Taken**
33-31-5    Basic - Unnecessary items/unused equipment on the premises Excess items all over the establishment. Stacks of papers, excess equipment, case of dirty plates. **Repeat Violation**
36-02-5    Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish machine
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind bar. Several towels
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting. Server station under handsink
41-07-4    High Priority - Container of medicine improperly stored. Pills on cook line Moved **Corrected On-Site** **Repeat Violation**
08B-02-4    High Priority - Displayed food not properly protected from contamination. Noodles on tables not covered.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door reach in cooler- Pork 49° Chicken 49° Raw beef 49° Operator states the cooler has been opened and closed. Will monitor and move.
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauces in walk in cooler **Repeat Violation**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Febreeze on shelf with cherries. Chemicals need to be in A separate area
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In kitchen **Corrected On-Site** **Repeat Violation**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooks line
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. Nothing in the walk in Employees dating while inspector is there **Corrective Action Taken** **Repeat Violation**
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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.