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Licensee
Name: CHINA HOUSE License Number: SEA3700708
Rank: Seating License Expiration Date: 02/01/2018
Primary Status: Closed Secondary Status:
Location Address: 13074 CORTEZ BLVD
BROOKSVILLE, FL 34613

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/30/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 7 19
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
32-07-4    Basic - Bathroom facility not clean.
14-01-4    Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Sides of equipment.
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic
36-03-4    Basic - Cove molding at floor/wall juncture broken/missing. By restrooms.
35A-03-4    Basic - Dead roaches on premises. Ten dead underneath hand sink Sixteen in corner next to hand sink and hot well. Four dead next to refrigerator. Seven dead on the side of reach in cooler Seven dead under three compartment sink. Two dead by restroom
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation**
08B-38-4    Basic - Food stored on floor. Sauces in kitchen, msg
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking 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. Cups in flour and sugar**Corrected On-Site** **Corrected On-Site**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. In refrigerator and freezer
25-43-4    Basic - Plastic jug cut in half and reused as scoop.
08A-26-4    Basic - Raw animal food stored above unwashed produce. Eggs in cooler
25-32-4    Basic - Reuse of single-service articles.
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Outside of rice bin and dry stock bins in kitchen.
23-09-4    Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooks line **Repeat Violation**
29-11-4    Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
41-05-4    High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler Noodles 44° Chicken 45° Pork 47° Shrimp 49° Sitting on counter Shell eggs 73° Garlic and oil 87° Moved to walk in cooler
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over egg rolls in reach in cooler.
35A-05-4    High Priority - Roach activity present as evidenced by live roaches found. One live climbing on wall by hand sink One live on floor under hand sink One live on top of the refrigerator One live on pipe underneath three compartment sink. One live under bucket in corner next to hand sink/ hot well
41-10-4    High Priority - Toxic substance/chemical improperly stored. In smoker on cooks line
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Woks on cooks line
22-05-4    Intermediate - Cutting board(s) stained/soiled. By three compartment sink
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Fortune cookies **Corrected On-Site**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. And top under lid
53B-01-5    Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
31B-03-4    Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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. Egg rolls, vegetables, cooked chicken
New Search
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.