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Licensee
Name:
ASIAN CUISINE
License Number:
SEA3907400
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
2901 E BUSCH BLVD TAMPA, FL 33612
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/23/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
4
8
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.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink near cook line soiled with grease and was hard to turn. Shelves in walk in cooler soiled with old food debris. Grease build up on hood filters and surrounding appliances.
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator went into kitchen and immediately started touching food to put on grill.
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.Operator went to store and purchased correct sanitizer. **Corrected On-Site** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish pan directly over rice. Operator moved fish bin to lower shelf. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board and prep counters soiled with old food debris/grease.
Intermediate - Handwash sink not accessible for employee use at all times. Plastic bins in hand-wash sink near cook-line. Operator removed item from sink.
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. **establishment is already on an active warning from inspection 4/18/2022. **Admin Complaint**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler and reach in cooler no date mark.
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.
