ASIAN POP

Name: ASIAN POP
Address: 2611 SW 19 AVE RD STE 400, OCALA, FL, 34471, US
Rating: 85

2611 SW 19 AVE RD STE 400, OCALA, FL 34471

License #5202839

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85 Grade B / 100

Solid Health Score

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Quick take

ASIAN POP in OCALA currently holds an InspectFL Health Score of 85 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 6, 2026. Across those visits, inspectors documented 30 total violations — 6 critical, 6 major, 18 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on kitchen prep table. Employee removed drink during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Cups used to scoop sugar and flour from bags in dry storage room.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet towel stored underneath cutting board on kitchen prep table.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored on cart across from cook line: shrimp (68F - Cold Holding). Employee stated shrimp placed on cart one hour prior to temperature being taken. Employee placed shrimp in reach-in freezer to reduce the temperature to 41F.
[31A-11-4] Handwash sink used for purposes other than handwashing. Steel wool stored in sushi area hand washing sink. Employee removed steel wool during inspection.
[14-13-4] Food-contact surface not smooth and easily cleanable. Styrofoam used to line shelf in reach-in cooler across from cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line stained.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of reach-in freezer across from cook line. Vents above cook line greasy.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over carrots in kitchen reach-in cooler. Manager moved chicken to bottom shelf. Shell eggs stored over tomatoes in reach-in cooler next to back door. Manager placed eggs on bottom shelf.
[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 noodles and cut cabbage stored in reach-in cooler at end of cook line. Manager stated items were prepared the previous morning.
[36-10-4] Soiled floors/carpeting. Floor in dry storage room soiled with old food debris.
[08B-12-5] Stored food not covered. Dumplings and corn stored in reach-in freezers across from cook line.

Warning Issued
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.
[08B-38-4] Food stored on floor. Plastic container of soy sauce stored on floor in dry storage room.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine next to three compartment sink. Can opener on kitchen prep table.
[31A-11-4] Handwash sink used for purposes other than handwashing. Eel being thawed in front counter hand washing sink. Manager removed eel during inspection.
[16-03-4] Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.
[12B-02-4] Employee eating/drinking in a food preparation or other restricted area. Employee drinking in kitchen.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above starch in dry storage room.
[25-05-4] Single-service articles improperly stored. Chopsticks stored on floor behind front counter.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar from container in dry storage room.
[41-07-4] Container of medicine improperly stored. Bottle of Nexium stored above prep table across from cook line. Manager removed Nexium during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Eel thawing in front counter hand washing sink without running water. Owner moved eel to kitchen prep sink and placed eel under running water.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Ice bin in kitchen. Shelves in reach-in cooler across from dish machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler 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 chicken stored in reach-in cooler across from cook line. Manager stated chicken was prepared the previous morning.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter cooler: tuna (45F - Cold Holding); salmon (46F - Cold Holding); cream cheese (45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from front counter in sushi area: tuna (44F,45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler overnight. Items stored in reach-in cooler across from cook line grill: cabbage (47F - Cold Holding); shrimp (48F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over dough in reach-in freezer next to three compartment sink.

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