3-6-9 Restaurant
Last inspected: Apr 15, 2026
39
Score
The health department has logged 15 inspections at 3-6-9 Restaurant, the earliest from 2022. The most recent visit was on Apr 15, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around 17 violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up seven times.
By comparison, the average Winter Springs facility scores 76, putting 3-6-9 Restaurant on the weaker side. This restaurant has more on its record than most do.
15
Inspections
1
Critical latest
1
Major latest
14
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prepped Raw chicken over raw beef in walk in cooler - From follow-up inspection 2026-04-15: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table Make table lid **Repeat Violation** - From follow-up inspection 2026-04-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2026-04-15: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2026-04-15: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in bucket of peas in walk in freezer - From follow-up inspection 2026-04-15: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Make table - From follow-up inspection 2026-04-15: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep area **Repeat Violation** - From follow-up inspection 2026-04-15: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen - From follow-up inspection 2026-04-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored not inverted next to hand wash sink in dish area. - From follow-up inspection 2026-04-15: **Time Extended**
24-07-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave prep area - From follow-up inspection 2026-04-15: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Under cooking equipment Sauce cart Shelf under prep table Outside microwave in prep area **Repeat Violation** - From follow-up inspection 2026-04-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. **Repeat Violation** - From follow-up inspection 2026-04-15: **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Stored food not covered. Bucket of peas in walk in freezer - From follow-up inspection 2026-04-15: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, prep and storage area **Repeat Violation** - From follow-up inspection 2026-04-15: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Sauce cart - From follow-up inspection 2026-04-15: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout - From follow-up inspection 2026-04-15: **Time Extended**
21-12-4
39
Apr 9, 2026
Routine - Food
3 critical violations. 6 major violations. 16 minor violations.
View 25 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Warning**
22-49-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. April 1, 2026 Operator paid during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prepped Raw chicken over raw beef in walk in cooler
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards make table Make table lid **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Mop head, trash in hand wash sink in kitchen Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Prep area
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In prep area
31B-05-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only have Jan Lin **Repeat Violation**
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In prep area Operator turned on hot water **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bucket of peas in walk in freezer
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Make table
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean dishes stored not inverted next to hand wash sink in dish area.
24-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in water 85F Operator removed
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave prep area
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Under cooking equipment Sauce cart Shelf under prep table Outside microwave in prep area **Repeat Violation**
23-03-4
Basic - Screening is not 16-mesh to the inch. **Repeat Violation**
35B-13-4
Basic - Stored food not covered. Bucket of peas in walk in freezer
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen, prep and storage area **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment Sauce cart
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several throughout
21-12-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Prep area **Repeat Violation**
36-37-5
16
Dec 1, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
45
Apr 23, 2025
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.snow peas in grocery bag in bottom of make table Operator removed **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (55F - Cold Holding) for 2 hours Operator put on ice **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee cutting raw chicken with bare hands. Had employee wash hands and put on gloves
09-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables Slicer in storage area **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Container of water in sink in server station. Operator removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bucket of peas in freezer **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On both make tables
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on steam table
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
36-01-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in bin of sugar Operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. A few vents in hood **Repeat Violation**
23-03-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Ice cream scoop and serving spoons in server area Serving spoons in kitchen Operator flipped **Corrected On-Site**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers in kitchen Operator flipped **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Bin of noodles in server area not covered. Several items in freezer not covered Operator covered
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Sitting in dirty mop bucket by mop sink **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on prep table by walk in cooler Operator removed **Corrected On-Site**
21-12-4
27
Sep 25, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice bin at server shatioj **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -raw chicken in buckets **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Food stored on floor. -various amounts of food stored on floor in both WIC and WIF **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2024-09-25: **Time Extended**
36-02-5
74
Sep 16, 2024
Routine - Food
3 critical violations. 3 major violations. 20 minor violations.
View 26 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef -raw chicken over unwashed produce -raw chicken over unwashed cabbage **Warning**
08A-20-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee returned from outside, began food prep, no hand wash **Warning**
12A-16-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wonton 51F -tofu 50F **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixing bit on Dwalt drill **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -next to dish pit -server station **Warning**
31A-09-4
Intermediate - Nonfood-grade equipment/ utensils -non food grade mixer attached to DeWalt drill **Warning**
14-14-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Ice bin at server shatioj **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -large metal bowl in rice bucket **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout entire back of house **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee phone on meat slicer -drink cup at dish sink **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. -Standing water at mop sink **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -floor under dish storage shelves accumulation of grease like substance -Floor in prep area accumulation of debris -Floor under cooking equipment **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -raw chicken in buckets **Warning**
08B-47-4
Basic - Food stored on floor. -various amounts of food stored on floor in both WIC and WIF **Warning**
08B-38-4
Basic - Hole in or other damage to wall. -hole in wall next to mop sink **Warning**
36-24-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. **Warning**
36-68-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler across from fryer **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelves soiled with grease like substance -Bottom shelf of prep table fully covered in rust - Hood Filters soiled with large accumulation of grease -stainless steel wall behind cooking equipment soiled with grease like substance -Reach in cooler door accumulation of mold like substance -Sides of fryer -on top of dish machine **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. **Warning**
35B-03-4
Basic - Reuse of single-service or single-use articles. -Can used for oil **Warning**
25-32-4
Basic - Storage area not maintained clean and organized. **Warning**
33-34-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Shrimp thawing in standing water in prep sink **Warning**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning**
36-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -wet mop dropping water onto floor next to mop sink -mop sink in dirt mop bucket water at dish pit **Warning**
42-01-4
Basic - Working containers of food removed from original container not identified by common name. **Warning**
02D-01-5
17
May 29, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken <2 hours (62 - Cold Holding) Observed on counter next to cook line. Manager states brought out during busy hours. Moved back to cooler.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. - in prep area storing water hose
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - lower shelf of rice cooker table soiled
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - concrete floors in kitchen worn, no longer sealed
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall below dish machine soiled **Repeat Violation**
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over cook line **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. - cutting boards on cook line
14-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
52
Mar 28, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
43
Mar 27, 2024
Routine - Food
4 critical violations. 2 major violations. 16 minor violations.
View 22 violations
High Priority - Raw animal food stored over or with unwashed produce. - raw chicken over cabbage in walk in cooler
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over cooked pasta and cooked eggroll in walk in cooler - raw duck over peeled garlic
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. - 5 on prep counter next to cook line - approx 12 on underside of prep table next to cook line - excess of 15 on underside of wok station __ Total 32 live roaches **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked shrimp (45F - Cold Holding); - cooked chicken (45F - Cold Holding); - raw beef (46F - Cold Holding) Manager states less than 1 hour.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cook line cutting boards stained - bottom shelf of small cook line cooler
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. - lower shelf of various prep tables - walk in cooler shelves
22-31-4
Basic - Accumulation of debris on dish racks
16-15-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. - in various bulk dry seasoning bins
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceilings in food prep area
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. - ceiling tiles in storage area with water damage and blackened
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling over cook line
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - white square plates on storage rack
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. - clean sauce bowls stored in tub with old food debris
24-06-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor soiled/has accumulation of debris. - below cook line
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter - cookline cooler door opening - walk in fan covers soiled - walk in cooler shelves soiled - storage shelves dusty - exterior of bulk dry food bins
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - below dish station
36-27-5
20
Nov 27, 2023
Routine - Food
1 major violation. 9 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline **Repeat Violation** **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on shelf in ware washing area **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - employee at fryers **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - under equipment and shelving throughout entire kitchen **Repeat Violation** **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment at cookline and smoker - prep cooler door handles - prep cooler gaskets - wood shelves in back area - floor fan - speed rack - walk in freezer and cooler door handles - drain pipes in dish area **Repeat Violation** **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink near warewashing area **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. - back area cluttered with tools and old boxes **Repeat Violation** **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, and warewashing area. . **Repeat Violation** **Warning** - From follow-up inspection 2023-11-27: **Time Extended**
36-02-5
58
Nov 16, 2023
Routine - Food
7 critical violations. 6 major violations. 24 minor violations.
View 37 violations
High Priority - Dented cans present. See stop sale. **Warning**
01B-01-4
High Priority - 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. -0ppm. Observed broken dispensing tube, allowing sanitizer to drain onto top machine **Repeat Violation** **Warning**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee walked in from outdoors and began prepping food without washing hands **Repeat Violation** **Warning**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler: - raw pork over egg rolls - shell eggs over wonton skins - raw beef over cut cabbage - raw chicken over bean sprouts **Repeat Violation** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - wontons, 54F. Left out of temperature control less than 4 hours, then returned to cooler - pooled egg, 54F, held on insufficient ice bath less than 30 minutes **Repeat Violation** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose spigot near back handsink. **Corrected On-Site** **Warning**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - over 200 ppm **Warning**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - no paper towels at handsink in near warewashing area **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - Nonfood-grade utensil used in food. Dewalt drill with stirring stick used in batter. **Repeat Violation** **Warning**
14-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - kim chee made 2 days ago **Corrected On-Site** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. - ware washing area **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards at cookline **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - handsink blocked by garbage can. Warewashing area **Repeat Violation** **Warning**
31A-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloths not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Back storage area **Repeat Violation** **Warning**
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - glass of cola in warewashing area **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on shelf in ware washing area **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. - employee at fryers **Corrected On-Site** **Repeat Violation** **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under equipment and shelving throughout entire kitchen **Repeat Violation** **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. - fryers **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - by rice pots **Corrected On-Site** **Repeat Violation** **Warning**
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment at cookline and smoker - prep cooler door handles - prep cooler gaskets - wood shelves in back area - floor fan - speed rack - walk in freezer and cooler door handles - drain pipes in dish area **Repeat Violation** **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. - back door **Warning**
35B-03-4
Basic - Reuse of single-service or single-use articles. - jug with handle cut and reused for scoop - manager discard **Corrected On-Site** **Repeat Violation** **Warning**
25-32-4
Basic - Standing water or very slow draining water in handwash sink near warewashing area **Warning**
29-20-5
Basic - Storage area not maintained clean and organized. - back area cluttered with tools and old boxes **Repeat Violation** **Warning**
33-34-4
Basic - 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. - pipe snake stored on shelf with spoon and bagged onions **Repeat Violation** **Warning**
42-03-5
Basic - Stored food not covered. - open bag of rice in back storage - chicken, dumplings in walk in freezer **Repeat Violation** **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. - raw chicken at room temperature **Warning**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, and warewashing area. . **Repeat Violation** **Warning**
36-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - walk in cooler, mushrooms over washed produce **Warning**
08B-17-4
Basic - Walls throughout entire kitchen soiled with accumulated grease, food debris, and/or dust. - behind cooking equipment, shelving, ware washing area **Repeat Violation** **Warning**
36-27-5
Basic - Water draining onto floor surface. - back wok stove **Warning**
29-03-4
6
Jun 21, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. - below table - From follow-up inspection 2023-04-19: **Time Extended** - From follow-up inspection 2023-06-21: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation** - From follow-up inspection 2023-04-19: **Time Extended** - From follow-up inspection 2023-06-21: **Time Extended**
36-02-5
90
Apr 19, 2023
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - 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. - From follow-up inspection 2023-04-19: **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - back area behind walk in cooler - From follow-up inspection 2023-04-19: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - cookline **Repeat Violation** - From follow-up inspection 2023-04-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - heavy build up of soil and debris below equipment throughout kitchen **Repeat Violation** - From follow-up inspection 2023-04-19: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - behind 3 compartment sink - From follow-up inspection 2023-04-19: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - 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. - paint rollers stored with tongs, over oil jug. Back area - ladder stored across dry store shelves, above three compartment sink in back area - From follow-up inspection 2023-04-19: **Time Extended**
42-03-5
Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. - below table - From follow-up inspection 2023-04-19: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation** - From follow-up inspection 2023-04-19: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout kitchen and storage area - From follow-up inspection 2023-04-19: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - throughout kitchen **Repeat Violation** - From follow-up inspection 2023-04-19: **Time Extended**
21-12-4
55
Apr 17, 2023
Routine - Food
14 critical violations. 4 major violations. 25 minor violations.
View 43 violations
High Priority - 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.
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - cook entered kitchen from out doors, donned gloves and handled food without washing hands
12A-16-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook touched hair and face, continued to prep food without changing gloves and washing hands
12A-10-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cook chopping green onions for later use, handling with barehand
09-01-4
High Priority - Food placed in soiled container/equipment. - celery in soiled white bin
08B-27-4
High Priority - Nonfood-grade bags used in direct contact with food. - cooked chicken **Repeat Violation**
14-31-5
High Priority - Nonfood-grade utensil used for food prep- direct contact with food. - DeWalt drill and stirring stick **Repeat Violation**
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw pork over peas, walk in freezer
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw pork over pasta **Repeat Violation**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. - flat of eggs sitting out and room temperature, not in preparation, for 45+ minutes; corrective action taken: product placed in walk in cooler **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef, 53F, piled over load line in prep cooler -cooked chicken 49-51F -krab rangoon 59F In prep coolers 2 hours, corrective action taken, product iced for temperature recovery
03A-02-5
High Priority - Toxic substance/chemical improperly stored. - black spray bottles stored on shelf with food in front area
41-10-4
High Priority - Vacuum breaker missing on splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - portable cutting board - slicer
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - handsink near dish machine blocked by trash can and bin stored across basin **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - back area
31B-02-4
Intermediate - No soap provided at handwash sink. - back area
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. - salt and uncooked rice **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. - back area behind walk in cooler
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - cookline **Repeat Violation**
36-34-5
Basic - Dead insects on premises. - 2 in box where bagged flour is stored **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employees with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. - heavy build up of soil and debris below equipment throughout kitchen **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall. - behind 3 compartment sink
36-24-5
Basic - In-use tongs stored on equipment handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - dry foods in white barrels
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - fork by rice pots **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - small prep cooler at cooler **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of rice pots - exuipment door handles - floor fan - multiple storage shelves in back area - walk in cooler door - exterior of ice machine - exterior of 2 burner stove - walk in cooler shelves - drawer below slicer - rim of white barrel where rice is stored - drain pipe below 3 compartment sink **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. - celery **Repeat Violation**
08B-39-4
Basic - Reuse of single-service or single-use articles. - cardboard chicken boxes reused for storage - plastic jug cut and reused for scoop **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Storage area not maintained clean and organized. - kitchen cluttered with unused, old equipment and empty cardboard boxes
33-34-4
Basic - 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. - paint rollers stored with tongs, over oil jug. Back area - ladder stored across dry store shelves, above three compartment sink in back area
42-03-5
Basic - Storage shelves with rust that has pitted the surface. - below table
14-33-4
Basic - Stored food not covered. - open bag of flour in back area - open bag of rice in back area
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout kitchen and storage area
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - throughout kitchen **Repeat Violation**
21-12-4
2
Nov 14, 2022
Routine - Food
12 critical violations. 7 major violations. 30 minor violations.
View 49 violations
High Priority - Raw animal food stored over or with unwashed produce. - raw shrimp over unwashed cabbage, walk in cooler
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw ground pork over cooked duck - raw shell eggs over cooked chicken, walk in cooler
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw pork! walk in cooler
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - cook leaving cookline, going to walk in cooler, returning to food prep without changing gloves and washing hands **Repeat Violation**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked pork 51F, wontons 55, krab rangoon 51F, prep cooler overnight
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Spray bottle of cleaner stored next to chop sticks on front counter. - liquid soap next to cooking wine on dry storage shelves - bleach jugs stored by food wrapping film in back area - WD-40, rubbing alcohol stored by cookies in expediting area
41-10-4
High Priority - Vacuum breakers missing at spigots by expediting area, back wall, and back exterior of building. **Repeat Violation**
29-34-4
High Priority - Dented/rusted cans present. See stop sale. **Repeat Violation**
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. - dried orange peels
14-31-5
High Priority - Nonfood-grade utensil used for food - direct contact with food. - DeWalt drill and stirring stick used for sauces
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer - stirring stick - cutting board in back area - cutting boards at cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Bucket stored in hand sink at service area. - trash can obstructing hand sink near dish machine - items in hand sink at back wall **Repeat Violation**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - Person in charge unable to answer basic questions about allergens.
53A-15-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Intermediate - 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 from 2 days ago **Repeat Violation**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. - ice machine in kitchen **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on dish racks.
16-15-4
Basic - Bowl or other container with no handle used to dispense food. - rice - raw broccoli
14-01-5
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. **Repeat Violation**
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employees with no hair restraints while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. - three compartment sink, leg broken, basin propped up with wood plank
14-11-5
Basic - Floor area(s) covered with standing water. - below prep coolers
36-22-4
Basic - Floor soiled/has accumulation of debris. - throughout entire kitchen and storage areas - heavy grease and food debris on floor below fryers
36-73-4
Basic - Food stored on floor. - bagged onions, back area; boxed oil jugs, sauce buckets at cookline **Repeat Violation**
08B-38-4
Basic - Grease soaked Cardboard used to line nonfood-contact shelves. Below two burner grill. **Corrected On-Site**
14-45-4
Basic - In-use ice scoop stored on soiled surface between uses. -ice machine
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment handle between uses.
10-20-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. - knives stored on soiled magnetic strip
10-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice bowl, fork
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at service area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, residue, or dust. - hood filters - nearly all storage shelves -exterior of sauce buckets - two burner stove used as shelf for sauce buckets - exterior of ice machine - equipment door handles - two burner stove on cookline - exterior of rice barrels - pipes at cookline - table top fan at prep table - fan guard on reach in cooler in server area - door tracks in cooler in server area, standing water and rust
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - prep cooler hoods - shelves in coolers **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. - jug cut and reused as a scoop
25-32-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. - soiled aprons stored on shelf by butcher paper
21-14-4
Basic - Time/temperature control for safety food thawed in an improper manner. - raw pork, beef thawing in standing water
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - throughout entire kitchen
36-27-5
Basic - Wet wiping cloths not stored in sanitizing solution between uses.
21-12-4
2
Frequently Asked Questions
When was 3-6-9 Restaurant last inspected?
The most recent health inspection at 3-6-9 Restaurant on file is from Apr 15, 2026. The public record contains 15 inspections in total.
What is the most common violation at 3-6-9 Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited seven times, more than any other issue at 3-6-9 Restaurant.
How does 3-6-9 Restaurant compare to other restaurants in Winter Springs?
3-6-9 Restaurant most recently scored 39 out of 100, which is lower than the Winter Springs average of 76.
Has 3-6-9 Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at 3-6-9 Restaurant have averaged around 17 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at 3-6-9 Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is 3-6-9 Restaurant inspected?
Based on the inspection history on file, 3-6-9 Restaurant is inspected around four times per year on average.
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