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Licensee
Name: CHINA HOUSE License Number: SEA6216648
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 2898 ALT 19
PALM HARBOR, FL 34683

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/17/2019 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
23-03-4    Basic - Build-up of grease on nonfood-contact surface. Cooking equipment **Repeat Violation** **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Cooks line **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table near the three compartment sink Opened employee beverage container in a cold holding unit with food to be served to customers. Front area **Corrected On-Site** **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone sitting on the cutting board with green onions **Corrected On-Site** **Warning**
36-41-4    Basic - Fan cover in walk-in cooler has accumulation of dust or debris. **Warning**
36-71-4    Basic - Floor drains/drain covers heavily soiled. Throughout the kitchen area Walk-in cooler floor soiled. **Warning**
08B-38-4    Basic - Food stored on floor. Containers of oil and bottle water **Repeat Violation** **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation** **Warning**
14-42-4    Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
14-69-4    Basic - Ice buildup in reach-in freezer. **Repeat Violation** **Warning**
51-18-6    Basic - No copy of latest inspection report available. **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. Thank you bags are used for vegetables in the walk In cooler **Warning**
08B-13-4    Basic - Stored food not covered in walk-in cooler. Broccoli, dumplings, sauces, shrimp, and fried chicken In the walk In cooler eggs and broccoli stored on the floor **Warning**
23-12-4    Basic - Walk-in cooler shelves soiled with encrusted food debris. Soiled reach-in cooler gaskets. Cooks line Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation** **Warning**
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food. Flour, rice, and starch bins **Warning**
22-05-4    Intermediate - Cutting board(s) stained/soiled. Cooks line Interior of reach-in cooler soiled with accumulation of food residue. Cooks line **Repeat Violation** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. A crow bar in the back handwash sink Handwash sink not accessible for employee use due to being blocked by chair, front sink **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap provided at handwash sink. Front and back sinks **Warning**
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
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. **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. In the walk In cooler Broccoli, dumplings, sauces, shrimp, and fried chicken **Warning**
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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 2007-2010 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.