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Licensee
Name: LI'S CHINESE KITCHEN License Number: SEA6113457
Rank: Seating License Expiration Date: 02/01/2021
Primary Status: Ownership Changed Secondary Status:
Location Address: 10730 US 19 #15 & 16
PORT RICHEY, FL 34668

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/14/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 5 16
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
23-19-4    Basic - *Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. *cook top and wall behind cook top **Warning**
23-24-4    Basic - Buildup of food debris/soil residue on equipment door handles. **Repeat Violation** **Warning**
51-11-4    Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
36-06-4    Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation** **Warning**
36-37-4    Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles **Repeat Violation** **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen, prep **Repeat Violation** **Warning**
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Cooked fish **Warning**
14-11-4    Basic - Equipment in poor repair. *handle missing from double door SS refrigerator *2 chest freezer have lids that do. It close *2 chest freezer have handles on lids repairs with tape. *single door reach in cooler handle repaired with black tape. **Warning**
08B-12-4    Basic - Food stored in holding unit not covered. Cut cabbage, noodles, cooked shrimp **Repeat Violation** **Warning**
08B-38-4    Basic - Food stored on floor. Soy, bulk oil **Repeat Violation** **Warning**
23-07-4    Basic - Gaskets with slimy/mold-like build-up. **Repeat Violation** **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation** **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
51-18-6    Basic - No copy of latest inspection report available. **Warning**
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp, chicken Corrective Action Taken: placed in reach in cooler **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Double door SS refrigerator: cooked shrimp (47°F - Cold Holding); noodles (47°F - Cold Holding); raw chicken (47°F - Cold Holding); egg rolls (47°F - Cold Holding); wonton (47°F - Cold Holding) Corrective Action Taken: potentially hazardous food moved to reach in freezer to chill Service called **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. On counter: ; rice (111°F - Hot Holding) placed in steam table to reheat **Corrective Action Taken** **Repeat Violation** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. * Raw beef over cooked chicken *raw chicken cooked shrimp Corrected on Site: potentially hazardous food placed I. Reach in freezer to chill **Corrected On-Site** **Warning**
22-28-4    Intermediate - *Interior of reach-in cooler soiled with accumulation of food residue. **Repeat Violation** **Warning**
53A-01-6    Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Admin Complaint**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
53B-02-5    Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
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. Noodles, cooked chicken, cooked shrimp **Repeat Violation** **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395