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Licensee
Name: CHINA YUAN RESTAURANT License Number: SEA3912624
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 8502 N ARMENIA AVE #A1
TAMPA, FL 33604

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/11/2017 Met Inspection Standards
During This Visit
More information about inspections.
4 4 13
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
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
36-40-5    Basic - Attached equipment soiled with accumulated dust, grease, or food debris. Cooking equipment on line
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior bulk bins, Handwash Sink handles, Walk in cooler door **Repeat Violation**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in freezer. Boxes of meat **Repeat Violation**
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage on acoustic ceiling tiles **Repeat Violation**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee **Repeat Violation**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf at bakery area
21-23-4    Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Clean woks between orders
36-22-4    Basic - Floor area(s) covered with standing water. In Walk in cooler
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board. Cooks line **Repeat Violation**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Thank you bags in Walk in cooler holding duck **Repeat Violation**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Approximately 5 live in kitchen. Operator closed back door during inspection
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked chicken 45°F, cooked pork 44°F, placed in walk in freezer **Corrective Action Taken**
08A-22-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeded 200ppm, remaid 150ppm **Corrected On-Site**
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sponge in Handwash Sink **Corrected On-Site**
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing rag at Handwash Sink
02C-04-4    Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Various item in walk in freezer
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395