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Licensee
Name:
ASIAN HOUSE RESTAURANT
License Number:
SEA1501854
Rank:
Seating
License Expiration Date:
04/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
407 CHENEY HWY TITUSVILLE, FL 32780
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
07/31/2024
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
7
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.
Handwashing sink by back door soiled
Shelving over two compartment sink in back area soiled
Reach in coolers and freezer exterior soiled
Walk in cooler shelving heavily soiled
Basic - Unclean building components, attachments or fixtures.
Standing water In dry storage room by back door
Walls throughout kitchen with food splash
Floors underneath shelves soiled
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
0PPM operator set up triple sink to sanitize properly **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
In flip top cooler on cook line
bean sprouts (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cut chicken (50F - Cold Holding); noodles (44F - Cold Holding) **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time mark for sushi rice at bar area
Intermediate - Handwash sink used for purposes other than handwashing.
Hand wash sink in bar area and back room storage area being used to fill other containers.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Masago not identified as raw on sushi items J6, J13, J16, J17, and J22. Operator started correcting menus. **Corrected On-Site**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
No dates on any food items.
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.
