CANG TONG

Name: CANG TONG
Address: 110 SEBRING SQUARE, SEBRING, FL, 33870, US
Rating: 0

110 SEBRING SQUARE, SEBRING, FL 33870

License #3801116

0 Grade F / 100

Failing Health Score

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Quick take

CANG TONG in SEBRING currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 27 times from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 237 total violations — 45 critical, 26 major, 166 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

96%

Imported observations

233

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.

⚠️

DBPR ordered this restaurant shut on April 30, 2026

The restaurant was allowed to reopen on May 7, 2026 after passing a callback inspection (Call Back - Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Inspector notes not yet imported — showing violation categories below.

Call Back - Complied
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Operating with an expired DBPR license, license not displayed, license decals missing on mobile units, or operating without a license.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Emergency Order Callback Not Complied
[29-49-6] Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line.
[47-02-4] Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
[14-11-5] Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line.
[35A-03-4] 1 dead roach in corner on the floor bar 1 dead roach under reach in cooler bar area 1 dead roach in water bucket hibachi station 1 dead roach front area bar 1 dead roach by reach in freezer front area 1 dead roach on shelf in hibachi station 2 glue traps 13 dead roaches in the traps behind reach in cooler in hibachi station 1 dead roach in reach on cooler cook line
[35A-05-4] 1 live roach in napkins hibachi station. 1 live roach in shutter blind in sushi bar area. 1 live roach under bar hibachi station 2 live roaches on cutting boards bar hibachi station 4 live roaches in avocado box sushi bar area. 1 live roach on bag of wasabi on shelf in sushi bar area. 1 live roach on wall by hand washing sink. 1 live roach in other shutter blind in sushi bar area. 1 live roach on wall by mirror sushi bar area. 1 live roach in book on bar in sushi bar area. 1 live roach in glue trap behind reach in cooler in sushi bar area. 1 live roach on shelve behind soy sauce cases between kitchen and sushi bar area. 1 live roach sweep dust pan in dish room 1 live roach on shelve in storage area in kitchen. 2 live roaches on lid in storage in kitchen.
[50-09-4] Observed: Current Hotel and Restaurant license not displayed.
[14-09-4] Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar.
[35B-09-4] Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn.
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed throughout kitchen shelves on cook line soiled with food debris.
[51-11-4] Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area.

Emergency order recommended
[14-09-4] Observed: Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting board at sushi bar.
[22-02-4] Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed throughout kitchen shelves on cook line soiled with food debris.
[29-49-6] Observed: Standing water in bottom of reach-in-cooler. Observed standing water at bottom of reach in cooler in the bar area and on the cook line.
[41-05-4] Observed: Pesticide/insecticide labeled for household use only present in establishment. Observed cans of raid spray in the kitchen.
[51-11-4] Observed: Carbon dioxide/helium tanks not adequately secured. Observed 3 CO2 tanks not secure in the bar area.
[50-09-4] Observed: Current Hotel and Restaurant license not displayed.
[05-09-4] Observed: No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in the reach in cooler on the sushi bar, employee replaced.
[35A-03-4] Observed: Dead roaches on premises. Observed approximately 10 dead roaches in glue trap on top of food shelves in storage area, one dead roach in the reach in cooler on cook line, one dead roach in the mop sink, operator cleaned up.
[14-69-4] Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in walk in freezer.
[24-18-4] Observed: Silverware/utensils stored upright with the food-contact surface up. Observed silverware was upright at front area, server put gloves on to put them face down correctly.
[01B-02-5] Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on prep table a pan of pork at 59F, a pan of breaded chicken at 57F and plate of shrimp at 58F, operator stated has been there since last night. Operator voluntarily discarded.
[35B-09-4] Observed: Screen in door torn/in poor repair - vermin present. Observed back screen door torn.
[14-11-5] Observed: Equipment in poor repair. Observed torn gasket in reach in cooler on the cook line.
[47-02-4] Observed: Observed scorch marks around electrical outlet. For reporting purposes only. Observed scorch marks around electrical outlet in the dish room. Priority: Reporting
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table a pan of pork at 59F, a pan of breaded chicken at 57F and plate of shrimp at 58F, operator stated has been there since last night, stop sale.
[35A-05-4] Observed: Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches in glue traps in front service food preparation area, one live roach in printer on cook line, one live roach on door in front area near sushi bar, one live roach on sign and 2 live roaches in glue traps on shelf in dry storage, operator cleaned and removed traps.

Emergency order recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a container of rice, wontons, and breaded chicken made in the walk in cooler with no date mark.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on fryer, operator moved.
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-11-5] Equipment in poor repair. Observed gaskets in reach in cooler torn on the cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease in the kitchen.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing a bracelet while preparing food.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 8 rodent droppings back wall under shelves in dry storage area in the bar area. Approximately 30 rodent droppings by back door in kitchen next to walk in freezer.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed 2 cans of household raid in the kitchen, operator moved.
[33-16-4] Open dumpster lid.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over cooked beef in reach in cooler on the cook line and raw shell eggs over soy sauce in the walk in cooler, employee moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 pans of breaded chicken in prep cooler at 48F, operator stated had been in cooler for 50 minutes, cook took the chicken to walk in cooler to bring down to 40F.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink in sushi bar area, operator replaced.
[35A-03-4] Dead roaches on premises. Observed approximately 10 dead roaches in a glue trap under food preparation table by sushi bar.

Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table on the cook line, Pork ribs at 48F and chicken at 49F, operator stated had been placed in prep table an hour before, cook pulled food and placed in walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on the door of fryer, operator moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled with grease and some preparation tables soiled with food debris.
[33-16-4] Open dumpster lid. Operator closed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-09-4] Screen in door torn/in poor repair - vermin present. Observed back screen door has a hole in it.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pan in the hand wash sink on cook line, operator moved pan.
[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. Observed beef over salmon in the walk in freezer.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed a box fly strips on a shelf next to bonito soup stock, operator moved.
[08B-38-4] Food stored on floor. Observed a container of duck sauce on the floor in the walk in cooler, employee moved.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards on cook line and on the sushi bar.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed to go bag with kale in it, operator put kale in a non food grade bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster over sliced carrots in the reach in cooler on the cook line, operator moved. Observed flats of raw hard shell eggs over vegetable tray in reach in cooler in kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler in the bar area.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed two CO2 tanks not secured in bar area.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black like substance on white guard in ice machine in the bar area, operator cleaned.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in the kitchen.

Emergency order recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of wontons in the walk in cooler, employee said were made yesterday with no date mark on them.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw steak over container of duck sauce in the walk in cooler, employee moved to different shelf.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of reach in cooler in the bar area.
[33-16-4] Open dumpster lid.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack and jackets on the shelve next to can food, employee moved.
[41-10-4] Toxic substance/chemical improperly stored. Observed can of raid spray and bottle of windex on shelf with a container of paprika, employee moved.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed 4 CO2 tanks in bar area not secured.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in front counter area soiled with food.
[50-09-4] Current Hotel and Restaurant license not displayed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed two flats of hard shell eggs on cook line at room temperature without a written plan, printed a copy for operator.
[35B-09-4] Screen in door torn/in poor repair - vermin present. Observed back screen door with a hole in it.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in the reach in freezer by the front register and reach in freezer in the kitchen.
[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. Observed handle of a scoop down in a container of flour, employee removed.
[31B-03-4] No soap provided at handwash sink. Observed no hand soap at hand wash sink in front area, employee replaced.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease and shelves in walk in cooler soiled with food debris.

Emergency order recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed 10lbs of chicken at 57F, 10lbs of pork rib at 54F and 5lbs of breaded chicken at 58F, at prep table in the kitchen cook stated food has been in there since 10:00 am this morning. Observed a container of 20lbs cooked yellow rice in a back storage area at 60F, employee stated has been there since this morning at 10:00 am. Operator discarded food.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on door of fryer on cook line, employee moved.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler in the bar area.
[33-16-4] Open dumpster lid.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phones on the microwave in the kitchen, employee moved.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the reach in cooler soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice in the hand wash sink in the bar area.
[35A-03-4] Dead roaches on premises. Observed approximately 5 dead roaches in the dry storage area, employee cleaned and removed.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink in front area, employee replaced.
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelves in dry storage area with bags of powder on it.
[50-09-4] Current Hotel and Restaurant license not displayed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 10lbs of chicken at 57F, 10lbs of pork rib at 54F and 5lbs of breaded chicken at 58F, at prep table in the kitchen cook stated food has been in there since 10:00 am this morning. Observed a container of 20lbs cooked yellow rice in a back storage area at 60F, employee stated has been there since this morning at 10:00 am. Operator discarded food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over container of vegetables in the reach in cooler on the cook line, employee moved. Observed raw chicken and raw beef over duck and soy sauce in the walk in cooler, employee moved.

Administrative complaint recommended
[29-49-6] Standing water in bottom of reach-in-cooler at bar.q
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. K.L 2022
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach on top of table at waiting station. Operator terminated, cleaned and sanitized.
[08B-38-4] Food stored on floor. Bagged onions and carrots stored directly on floor by canned goods area. Operator removed and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit in walk in cooler: Raw shell eggs (47F - Ambient air temperature ); Tempura chicken (49F - Cold Holding); Lo mein (77F - Cold Holding); Krab Rangoon (49F - Cold Holding); Raw chicken (46 F - Cold Holding), Beef tenderloin (48F - Cold Holding) Operator voluntarily discarded. Operator called for service.
[14-09-4] Cutting board has cut marks and is no longer cleanable at sushi station .
[14-01-5] Bowl or other container with no handle used to dispense food in cornstarch. Operator removed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs (47F - Ambient air temperature ); Tempura chicken (49F - Cold Holding); Lo mein (77F - Cold Holding); Krab Rangoon (49F - Cold Holding); Raw chicken (46 F - Cold Holding), Beef tenderloin (48F - Cold Holding) Operator voluntarily discarded. Operator called for service.
[36-01-4] Floor not cleaned when the least amount of food is exposed: throughout establishment, supply area, under equipment in kitchen.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly: tested at 0 ppm chlorine. Operator will use triple sink to sanitize.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Please note: License renewal was 12/1/25. Visit Myfloridalicense.com to make your payment, if you have not already done so. Establishment observed preparing, serving, or selling food to customers with an expired license. Operator paid fee, license is current.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: gaskets on reach in coolers.

Emergency order recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler yellow rice, cooked pasta and cooked chicken that was not date marked, operator stated was made yesterday morning.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on door handle of the fryer, employee moved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on the cook line, employee moved.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board on the prep table is grooved.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee dumping a container and cleaning it in the hand washing sink in the kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag with the food dye on a shelve in the kitchen.
[51-18-6] No copy of latest inspection report available.
[33-16-4] Open dumpster lid.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in the walk in cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 3 rodent dropping in back storage where the alcohol is, observed 3 rodent droppings by prep table towards front counter and observed 4 rodent droppings underneath handwashing sink front of kitchen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed a case of swai fish in the walk in cooler not segregated or identified, operator stated it belongs to the employees.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sink in kitchen by back door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hoods soiled with grease and gaskets in the reach in cooler soiled with food debris on the cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler 40 lbs of raw chicken at 58F, raw beef steak strips at 53F-30lbs, lobster tail at 51F-10 lbs and shrimp at 52F-15lbs. Operator discarded.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 10 employees and no certified food manager, by end of inspection the certified food manager was here.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler 40 lbs of raw chicken at 58F, raw beef steak strips at 53F-30lbs, lobster tail at 51F-10 lbs and shrimp at 52F-15lbs. Operator discarded.

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