- Basic - Food stored on floor. Observed box of potatoes stored on floor of walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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6/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Box of broccoli stored on floor in walk-in cooler.
- Basic - Ice scoop handle in contact with ice.
- Basic - Observed drink picture store in drink ice.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to three compartment sink.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - License expired within 30 days after expiration date. Please contact 1-850-487-1395 to renew license. License expired 12/01/13.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee washing hands in three compartment sink rather than employee handsink.
- Observed in-use utensil(rice scoop) stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed container of raw chicken stored over container of cooked rice in walk in cooler.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food employee toyching raw chicken , then rinse gloved hands with water and continue to prepare other ready to eat food products. Employee failed to remove gloves and wash hands with soap and water after touching raw chicken Corrected On Site.
- Observed single-service items stored on floor(straws) Corrected On Site.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [Lower prep table shelf lined with soiled cardboard.]
- Observed build-up of dust on unit over walk in cooler. Dusty complonents above dry storage rack.
- Critical - Observed employee switch from working with raw food to kitchen equipment and handles away from raw food prep table without washing hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Sprouts at 74degF] Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handling raw chicken is handling walk in unit door handle and other non-prep equipment without first washing hands. Door handles and equipment with potential for cross-contamination. Corrected On Site by sanitizing equipment.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm Corrected On Site to 50ppm.
- Equipment and utensils not properly air-dried. Food storage containers wet nested on shelving.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Observed employee washing food container in center bay of 3 compartment sink and rinse in left bay with sprayer then shelve container to dry. Sanitizer bay not set up. Repeat Violation.
- Observed clean knife stored between wall and hand sink soap dispenser on front line. Corrected On Site.
- Observed cook and food prep employee with no hair restraint while handling food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked battered chicken at 54degF on kitchen shelf. Bean sprouts at 80degF on kitchen shelf at cookline. Corrected On Site by icing sprouts and moving chicken to walk in cooler.
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8/1/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer too strong at 150ppm with clean dishes in sanitizer bay. Corrected On Site by dilluting.
- Observed 2 cooks handling food with no hair restraint. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. [Cooked noodles and rice cooled in deep, covered plastic containers.]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cooked white rice from previous day, 60degF]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Noodles, 46degF] Corrected On Site by rinsing with ice water and spreading out in shallow metal pans.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 150ppm in 3 compartment sink. Corrected On Site.
- Critical - Observed several food containers stored on floor under shelving in walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Egg roll at front line at 112degF]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Noodles, rice in walk in cooler.]
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse. [Cooked rice in walk in cooler from previous day by discarding immediately.] Corrected On Site.
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6/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not provided on premise. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 100ppm Corrected On Site.
- Equipment and utensils not properly air-dried. [Lexane containers wet nested on dry rack top shelf[
- Critical - Equipment food-contact surfaces and utensils not sanitized. Observed employee wash and rinse large "bus" tubs used to hold foods in walk-in cooler without sanitizing containers before drying.
- Critical - Incomplete proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Proof of training for only one employee. Three cooks in back, 2 servers at front line. Repeat Violation.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [Lower prep table shelf lined with soiled cardboard]
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 2 open soda cups with ice on dry storage rack over clean dishes and food containers.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed prep cook cutting clean broccoli wth bare hands. Corrected On Site.
- Observed employee with no hair restraint at foodprep and dishwash stations. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Several freshly cooked large bins of meats are stored covered in walk-in cooler causing cooler ambient temperature to warm.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. [Observed prep cook cutting clean broccoli with bare hands]. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Rice scoop for front line rice cooker.
- Critical - Observed large cutting board heavily stained. Surface is very dark. Corrected On Site by discarding]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked, battered meat cooled and drained in fry basket on shelf at 68degF.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 69degF at cookline. Corrected On Site.
- Observed utensils stored in crevices between equipment. Knives stored in crevice between 3 compartment sink and back wall at sink. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw shrimp and chicken over vegetable items.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs over peeled onions in walk-in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Several containers of cut vegetables and battered meats uncovered in walk-in cooler.
- Observed 2 cooks with no hair restraint.
- Observed greasy, soiled cardboard used as shelf cover, not changed daily.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil. Corrected On Site.
- Observed residue build-up on shelving of walk-in cooler. Food debris is thick on wire shelves, hanging down in several places.
- Floors not maintained smooth and durable. Walk-in cooler floor covered with soiled cardboard, not changed daily.
- Critical. Hotel and Restaurant license not properly displayed. Repeat Violation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Incomplete list for all employees. Only proof of training for one employee; 3 employees plus one manager working.
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9/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Stem type thermometer not within the intended measuring range of use. Meat thermometer [hot foods] in walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Walkin cooler, shell eggs stored over vegetables.
- Critical. Observed food stored on floor. Walkin cooler, raw chicken, onions.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.[kitchen preparation area] Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.[On cutting board on preparation table] Corrected On Site.
- Observed employee with no hair restraint. Cook and food preparation employee.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. [not all employees have training certification, only some]
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6/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 4/12/10.
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4/15/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.[by rice] Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Plastic food containers not stored inverted & some have food debris.
- Equipment and utensils not properly air-dried. Plastic food containers, wet stacked.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 4/12/10.
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2/11/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about China Max, 303 Us 301 Boulevard West #241, Bradenton, FL »