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Licensee
Name: CHINATOWN License Number: SEA3700612
Rank: Seating License Expiration Date: 02/01/2019
Primary Status: Closed Secondary Status:
Location Address: 5447 SPRING HILL DR
SPRING HILL, FL 34606

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/24/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 3 18
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
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves in kitchen, tracks of coolers, under prep tables **Repeat Violation** **Warning**
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. Speed rack, prep tables, chest freezer **Repeat Violation** **Warning**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple cracks, holes in kitchen **Repeat Violation** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
23-23-4    Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. On cook line **Warning**
23-20-4    Basic - Food debris/dust/grease/soil residue on exterior of oven. Wok table **Warning**
23-19-4    Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Glass door coolers **Warning**
23-22-4    Basic - Food debris/dust/soil residue on dry storage shelves. In back room **Repeat Violation** **Warning**
08B-30-4    Basic - Food stored in dry storage area not covered. Bulk flour, cornstarch, salt **Repeat Violation** **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
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. Bulk flour, cornstarch **Warning**
14-36-5    Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer **Repeat Violation** **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Pork, spring rolls, fish **Warning**
35B-03-4    Basic - Outer openings not protected with self-closing doors. Back door **Warning**
35B-04-4    Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door broken at bottom, **Warning**
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Dry storage shelves **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. On cook line **Repeat Violation** **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, prep, back door **Repeat Violation** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line- Chicken 48°, raw shrimp 48°, Pork 53°, rice noodles 48°, moved to glass door cooler **Repeat Violation** **Warning**
08A-03-5    High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Chest freezer- pork over spring rolls and fries **Corrective Action Taken** **Repeat Violation** **Warning**
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken delivered about 1 pm, 58°, put in freezer **Corrective Action Taken** **Warning**
03A-04-4    High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Warning**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. > 200 ppm, corrected to 100 ppm **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. At lift top on cook line and small white board **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cook line **Repeat Violation** **Warning**
27-17-4    Intermediate - Water pressure lacking at fixtures that require the use of water. Hand wash sink in unisex bathroom has very little pressure **Warning**
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.