CHINA LEE

Name: CHINA LEE
Address: 2338 S KIRKMAN RD, ORLANDO, FL, 32811, US
Rating: 0

2338 S KIRKMAN RD, ORLANDO, FL 32811

License #5810470

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

0 Grade F / 100

Failing Health Score

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Quick take

CHINA LEE in ORLANDO 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 8 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 207 total violations — 40 critical, 39 major, 128 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

207

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 28, 2026

The restaurant was allowed to reopen on May 1, 2026 after passing a callback inspection (Emergency Order Callback 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.

Emergency Order Callback Complied
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. -throughout
[36-11-4] Floors not maintained smooth and durable. -walk in cooler
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cook line cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler seals
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. -rear door does not close
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -rear door can not be closed
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -all containers
[41-07-4] Container of medicine improperly stored. -storage above cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked with chemical bottle
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at 3 compartment sink
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -improper chlorine sanitizer. Current chlorine bottle has no instructions for sanitation of food contact surfaces
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no items date marker

Emergency Order Callback Time Extension
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -all containers
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. -throughout
[36-11-4] Floors not maintained smooth and durable. -walk in cooler
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cook line cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler seals
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. -rear door does not close
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -rear door can not be closed
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[41-07-4] Container of medicine improperly stored. -storage above cook line
[35A-05-4] 2 live roaches on sticky trap under storage rack 1 live roach on wall behind white pipe behind removable storage rack.
[35A-04-4] 1 rodent dropping on table next to three compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked with chemical bottle
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at 3 compartment sink
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -improper chlorine sanitizer. Current chlorine bottle has no instructions for sanitation of food contact surfaces
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no items date marker

Emergency Order Callback Not Complied
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cook line cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. -throughout
[36-11-4] Floors not maintained smooth and durable. -walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler seals
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. -rear door does not close
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -rear door can not be closed
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -all containers
[41-07-4] Container of medicine improperly stored. -storage above cook line
[35A-02-7] 1 small flying insects found in cook line
[35A-05-4] 1 live roach on plastic wrap on expo line Approximately 10 roaches in electric box by three compartment sink 1live roach. 4 small roaches under rice container located under three compartment sink.
[35A-04-4] 1 rodent dropping on table next to three compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook line cutting board
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked with chemical bottle
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at 3 compartment sink
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. -improper chlorine sanitizer. Current chlorine bottle has no instructions for sanitation of food contact surfaces
[31B-03-4] No soap provided at handwash sink. -hand wash sink at front counter -Hand wash sink at 3 compartment sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no items date marker

Emergency order recommended
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler seals
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand wash sink at 3 compartment sink
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink in kitchen blocked with chemical bottle
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee drink on single service items at front counter
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no items date marker
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -drinks over chicken in cook line cooler
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -broccoli (108F - Hot Holding)
[36-73-4] Floor soiled/has accumulation of debris. -throughout
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -pan rinsed not sanitized
[05-08-4] No probe thermometer provided to measure temperature of food products.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee rinsed soiled dishes and resumed food prep without washing hands
[41-07-4] Container of medicine improperly stored. -storage above cook line
[14-01-5] Bowl or other container with no handle used to dispense food. -all containers
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -rear door can not be closed
[36-11-4] Floors not maintained smooth and durable. -walk in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at 3 compartment sink

Call Back - Admin. complaint recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - walk in door handle
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over cooks line
[14-09-4] Cutting board has cut marks and is no longer cleanable. - white cutting board on cooks line.
[14-11-5] Equipment in poor repair. - walk in cooler gasket tore. - walk in door expose installation. - bulk ingredient containers lids broken
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[36-17-5] Floor tiles missing and/or in disrepair. -floor tile under dining room table broken - walk in cooler floor.
[08B-38-4] Food stored on floor. - shortening stored on floor.
[36-24-5] Hole in or other damage to wall. -Wall in lobby next to AC unit
[36-62-4] Light not functioning. - 5 lights over cooking equipment
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cook line cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior rice cooker - hood filters - exterior of all cooking equipment. - fan covers
[16-48-4] Old food stuck to clean dishware/utensils. -old food on clean cutter
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Rear door is unable to be closed to due damage to the door frame
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[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.
[08B-12-5] Stored food not covered. - bucket of flour stored in back area. - all foods in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -lobby wall next to AC unit - Throughout the entire establishment
[02D-01-5] Working containers of food removed from original container not identified by common name. - bulk MSG - bulk sugar - 2 bulk flour - bulk rice
[35A-19-4] Live rodent present. - 1 live rodent at front counter crawling into hole where WiFi tower is located
[14-31-5] Nonfood-grade bags used in direct contact with food. - cooked pork stored in retail bags
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over egg rolls in walk in cooler.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - shelf for microwave and rice cooker - interior of rice cooker.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - no dated marking on any food items in walk in cooler.

Emergency Order Callback Not Complied
[35A-03-4] Observed numerous amounts of dead roaches throughout the entire establishment.
[32-07-5] Bathroom facility not clean.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - walk in door handle
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over cooks line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plastic ware stored at front counter.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - white cutting board on cooks line.
[14-11-5] Equipment in poor repair. - walk in cooler gasket tore. - walk in door expose installation. - bulk ingredient containers lids broken
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[36-17-5] Floor tiles missing and/or in disrepair. -floor tile under dining room table broken - walk in cooler floor.
[08B-38-4] Food stored on floor. - shortening stored on floor.
[36-24-5] Hole in or other damage to wall. -Wall in lobby next to AC unit
[36-62-4] Light not functioning. - 5 lights over cooking equipment
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cook line cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand sink next to 3 compartment sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior rice cooker - hood filters - exterior of all cooking equipment. - fan covers
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. - bathroom
[16-48-4] Old food stuck to clean dishware/utensils. -old food on clean cutter
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Rear door is unable to be closed to due damage to the door frame
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles. - gallon container used as scoop. - tin can ucsed as water scoop.
[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.
[08B-12-5] Stored food not covered. - bucket of flour stored in back area. - all foods in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -lobby wall next to AC unit - Throughout the entire establishment
[02D-01-5] Working containers of food removed from original container not identified by common name. - bulk MSG - bulk sugar - 2 bulk flour - bulk rice
[35A-19-4] Live rodent present. - 1 live rodent at front counter crawling into hole where WiFi tower is located
[14-31-5] Nonfood-grade bags used in direct contact with food. - cooked pork stored in retail bags
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over egg rolls in walk in cooler.
[35A-05-4] Observed 13 live in kitchen area, front counter area, dining area,
[35A-23-4] Roach excrement and/or droppings present. - accumulation of roach droppings on white chest freezer hinges at front counter - accumulation of roach droppings on walk in cooler gasket - accumulation of roach droppings on white chest freezer in back kitchen area. - accumulation of roach droppings across the back wall with 3 compartment sink.
[35A-04-4] Observed approximately 200 rodent droppings in front counter cabinet on left side
[41-10-4] Toxic substance/chemical improperly stored. - spray bottles of cleaner stored above hot sauce packets.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - shelf for microwave and rice cooker - interior of rice cooker.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to 3 compartment sink - in restroom.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - no dated marking on any food items in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. - 3 spray bottles of cleaners stored at front counter.

Emergency order recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - white cutting board on cooks line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior rice cooker - hood filters - exterior of all cooking equipment. - fan covers
[25-32-4] Reuse of single-service or single-use articles. - gallon container used as scoop. - tin can ucsed as water scoop.
[02D-01-5] Working containers of food removed from original container not identified by common name. - bulk MSG - bulk sugar - 2 bulk flour - bulk rice
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cook line cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand sink next to 3 compartment sink
[41-17-4] Spray bottle containing toxic substance not labeled. - 3 spray bottles of cleaners stored at front counter.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. - approximately 200 rodent droppings in front counter cabinet on left side - approximately 200 more rodent droppings at hole on front counter on right side where WiFi tower is located
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - no dated marking on any food items in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken stored over egg rolls in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - shelf for microwave and rice cooker - interior of rice cooker.
[31B-03-4] No soap provided at handwash sink. - hand sink next to 3 compartment sink
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plastic ware stored at front counter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - keys and eyedrops stored at front counter.
[36-73-4] Floor soiled/has accumulation of debris. -throughout main lobby - throughout entire establishment.
[16-48-4] Old food stuck to clean dishware/utensils. -old food on clean cutter
[35A-23-4] Roach excrement and/or droppings present. - accumulation of roach droppings on white chest freezer hinges at front counter - accumulation of roach droppings on walk in cooler gasket - accumulation of roach droppings on white chest freezer in back kitchen area. - accumulation of roach droppings across the back wall with 3 compartment sink.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink after washing dishes
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -all employees failing to wash hands between multiple talks
[31A-11-4] Handwash sink used for purposes other than handwashing. -hand wash sink at rear door used to dispose of food
[08B-38-4] Food stored on floor. - shortening stored on floor.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to 3 compartment sink - in restroom.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Rear door is unable to be closed to due damage to the door frame
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over cooks line
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-31-5] Nonfood-grade bags used in direct contact with food. - cooked pork stored in retail bags
[32-07-5] Bathroom facility not clean.
[35A-05-4] Roach activity present as evidenced by live roaches found. - 1 live roach in Pepsi cooler. - 1 live roach in chest freezer hinge. - 1 live roach in soy sauce box - 1 live roach in cabinet on font line. - approximately 50 live roaches on black refrigerator at front counter - 4 live roaches on table across from fryers. - 9 live roaches in walk in cooler gasket. - 1 live roach in hand sink at front counter - 3 live roaches on wall above hot well table. - 4 live roaches can food storage area. - 2 live roaches on white chest freezer in kitchen area. - 1 phone live roach in plastic wrap container. - Approximately 20 live roaches on wire rack above three compartment sink stored with clean utensils. - 7 live roaches on speed rack. -2 live roaches in bulk flour under spice table -4 live roaches under spice table - 6 live on door hinge on left side of cook line cooler. - 116 Total
[36-62-4] Light not functioning. - 5 lights over cooking equipment
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door

Inspection Completed - No Further Action
[02D-01-5] Working containers of food removed from original container not identified by common name. -buckets under rear prep table not labeled with contents
[03A-02-5] Full text of violation -raw chicken (66F - Cold Holding)
[05-08-4] No probe thermometer provided to measure temperature of food products.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -raw chicken being thawed Im still water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -good filters -walk in cooler fan covers
[25-32-4] Reuse of single-service or single-use articles. -raw chicken box reused for cooked chicken -jug repurposed as scoop -cardboard boxes being used as food containers in walk in cooler
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink at rear door
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceding vents soiled in kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -rear door does not fully close
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand wash sink at front counter
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle with yellow liquid at rear door not labeled
[16-48-4] Old food stuck to clean dishware/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone above cookline cooler stored with other food products
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. -walk in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 live roach at front counter
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw shrimp
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -strainer dropped on floor, put away unwashed
[08B-38-4] Food stored on floor. -box of oil in kitchen -food buckets in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored with washed ready to eat produce
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[14-31-5] Nonfood-grade bags used in direct contact with food. -in white chest freezer at front counter
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. -Chicken contaminated by employee -employee after touching soiled surface failed to wash hands before mixing prepared chicken -broccoli contaminated by employee dropping soiled equipment -raw chicken wings stored in 3 compartment sink being splashed with soap after employee washed hands in sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at rear door
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.

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