ASIAN HOUSE RESTAURANT

Name: ASIAN HOUSE RESTAURANT
Address: 407 CHENEY HWY, TITUSVILLE, FL, 32780, US
Rating: 6.5

407 CHENEY HWY, TITUSVILLE, FL 32780

License #1501854

🏨 Hotel/Resort ℹ️

6.5 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 28 findings · 5 critical

Complaint Full (follow-up)

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Minor

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Quick take

ASIAN HOUSE RESTAURANT in TITUSVILLE currently holds an InspectFL Health Score of 6.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 78 total violations — 15 critical, 13 major, 50 minor.

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The latest inspection on September 15, 2026 shows 28 observation rows: 5 critical, 5 major, and 18 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

Inspector notes linked where available

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ASIAN HOUSE RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding for 45 minutes: wonton (124F - Hot Holding); miso soup (132F - Hot Holding). Operator placed them on stove to reheat. New temp for wonton 168F and miso soup 188F.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In multiple containers of flour
[13-03-4] Employee with no hair restraint while engaging in food preparation. Both cooks on cook line no hair restraints. Employees wore hats during inspection
[14-01-5] Bowl or other container with no handle used to dispense food. In rice container
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Walk in freezer gasket torn
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08B-38-4] Food stored on floor. Bottled water stored directly on floor in dry storage room by restaurant entrance, operator removed
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By back door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[22-31-4] Non-pitting surface rust on food-contact equipment. Inside microwave by kitchen entrance
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Area between kitchen equipment Dish machine racks
[25-32-4] Reuse of single-service or single-use articles. Plastic containers reused to scoop rice. Operator discarded
[29-49-6] Standing water in bottom of reach-in-cooler. Make table in kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic container stored inside hand sink on Front line. Also a pan stored inside hand sink by ice machine. operator removed all
[36-73-4] Floor soiled/has accumulation of debris. Under and behind all kitchen equipment
[35A-03-4] Dead roaches on premises. 1 dead roach observed inside dry storage by walk in cooler. Operator cleaned up during inspection
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. cooked pork (50F - Cold Holding); cooked shrimp (46F - Cold Holding); bean sprouts (51F - Cold Holding); raw shell eggs ambient (50F - Cold Holding), all stored on make table overnight
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken and mixed cream cheese prepped 2 days prior not date marked. Operator date marked it during inspection
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above cooked chicken in reach in freezer. Operator removed
[22-41-4] 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. First reading 0 ppm. Operator primed machine and ran it again. New reading 100 ppm.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks and earbuds stored on breading station.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Containers of employee ice cream stored in reach in freezer in back storage area. Operator removed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on cook line drink water with gloves then move to engage with prepping food without washing hands and replacing gloves. Operator coached employee and had him wash hands and replace gloves
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On hand sink by cook line. Operator added some
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. On hand sink by back door and ice machine.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. On rack by dish machine area. Operator removed

Official DBPR inspection report ↗

Disposition: Warning Issued
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above cooked chicken in reach in freezer. Operator removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. Both cooks on cook line no hair restraints. Employees wore hats during inspection
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Containers of employee ice cream stored in reach in freezer in back storage area. Operator removed
[08B-38-4] Food stored on floor. Bottled water stored directly on floor in dry storage room by restaurant entrance, operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[22-31-4] Non-pitting surface rust on food-contact equipment. Inside microwave by kitchen entrance
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Area between kitchen equipment Dish machine racks
[25-32-4] Reuse of single-service or single-use articles. Plastic containers reused to scoop rice. Operator discarded
[29-49-6] Standing water in bottom of reach-in-cooler. Make table in kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. Plastic container stored inside hand sink on Front line. Also a pan stored inside hand sink by ice machine. operator removed all
[36-73-4] Floor soiled/has accumulation of debris. Under and behind all kitchen equipment
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By back door
[35A-03-4] Dead roaches on premises. 1 dead roach observed inside dry storage by walk in cooler. Operator cleaned up during inspection
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. cooked pork (50F - Cold Holding); cooked shrimp (46F - Cold Holding); bean sprouts (51F - Cold Holding); raw shell eggs ambient (50F - Cold Holding), all stored on make table overnight
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked chicken and mixed cream cheese prepped 2 days prior not date marked. Operator date marked it during inspection
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In multiple containers of flour
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook on cook line drink water with gloves then move to engage with prepping food without washing hands and replacing gloves. Operator coached employee and had him wash hands and replace gloves
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. On rack by dish machine area. Operator removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. On hand sink by back door and ice machine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (50F - Cold Holding); cooked shrimp (46F - Cold Holding); bean sprouts (51F - Cold Holding); raw shell eggs ambient (50F - Cold Holding), all stored on make table overnight
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks and earbuds stored on breading station.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding for 45 minutes: wonton (124F - Hot Holding); miso soup (132F - Hot Holding). Operator placed them on stove to reheat. New temp for wonton 168F and miso soup 188F.
[14-01-5] Bowl or other container with no handle used to dispense food. In rice container
[22-41-4] 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. First reading 0 ppm. Operator primed machine and ran it again. New reading 100 ppm.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-11-5] Equipment in poor repair. Walk in freezer gasket torn
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On hand sink by cook line. Operator added some

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked steak from more than 24 hours prior not date marked stored in the reach in cooler under make table on cook line
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken stored in walk in cooler cooling overnight at 46F.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons stored By rice makers at 91F. Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-11-5] Equipment in poor repair. Gasket in walk in freezer door
[14-69-4] Ice buildup on walk-in freezer door.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, operator added some
[36-73-4] Floor soiled/has accumulation of debris. Behind kitchen equipment
[08B-38-4] Food stored on floor. Soy sauce buckets and marinated chicken stored on walk in cooler floor. Operator removed
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and unwashed broccoli stored above ready to eat soy sauce on walk in cooler. Operator removed
[16-03-4] Accumulation of debris inside warewashing machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. By back door
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. On hand sink by ice machine. Operator added one
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over French fries and wonton in reach in freezer. Operator removed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken stored in walk in cooler cooling overnight at 46F.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored below raw chicken wings in walk in cooler. Operator removed
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple spray bottles not labeled. Operator labeled during inspection.
[35A-03-4] Dead roaches on premises. 1 dead roach found by back door 3 dead roaches found by employee restroom Operator removed them and cleaned up
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen equipment Hood filters Dish machine racks