Asian House Kitchen
Last inspected: Dec 19, 2025
41
Score
The health department has logged nine inspections at Asian House Kitchen, the earliest from 2022. The most recent report on file is from Dec 19, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly seven violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded seven times.
By comparison, the average Vero Beach facility scores 77, putting Asian House Kitchen on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
0
Major latest
12
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
2 critical violations. 12 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. To go shopping bags used to store frozen shrimp in reach in freezer
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken above chill line observed at 55f. Advised to rapid chill **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table.
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 stored on iced tea container.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Grease buildup on floors under fryer
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Fryer oil on cool's line. Boxes of chicken on sheet pan in walk in cooler
08B-47-4
Basic - Food-contact surface not smooth and easily cleanable. Shelf liner on bottom shelf of walk in cooler cracked and flaking.
14-13-4
Basic - Ice buildup in walk-in freezer. **Corrected On-Site**
14-69-4
Basic - Light not functioning.
36-62-4
Basic - Stored food not covered. Egg rolls in walk in cooler **Repeat Violation**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet rags throughout kitchen
21-12-4
Basic - Bathroom door handle and door frame in bathroom has heavy buildup. Toilet needs cleaned
32-07-5
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of microwave and rice cooker handles have buildup. Hood filters have heavy grease build up. Gaskets on cooler doors have build up
23-24-4
41
Jul 9, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in reach in freezer **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meat skewers over fries in reach in freezer **Repeat Violation**
08A-02-6
Basic - Bowl or other container with no handle used to dispense food. Bowl in cornstarch bin
14-01-5
Basic - Equipment in poor repair. Gasket on walk in cooler door is torn at bottom allowing for build up on walk in cooler floor
14-11-5
Basic - Floor soiled/has accumulation of debris/slime at base of walk in cooler door and floor. Old food debris under 3 bay sink
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. Gaskets on cook.line cooler. Gasket on walk in cooler door
23-03-4
Basic - Reuse of single-service or single-use articles. Reuse of noodle bags used to store various cooked products in reach in freezer and walk in **Repeat Violation**
25-32-4
Basic - Stored food not covered. Cooked meats in walk in cooler
08B-12-5
52
Dec 19, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store spring rolls in walk in freezer **Repeat Violation**
14-31-5
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce in walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over peas and carrots in reach in freezer
08A-17-6
Intermediate - 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. 1 employee expired 8/2024
53B-14-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating on prep table. Removed items **Corrected On-Site**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook prepping food put on hat **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and gaskets soiled **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened can in reach in cooler. Employee removed **Corrected On-Site**
12B-13-4
Basic - Reuse of single-service or single-use articles. Reusing lo mein noodle bags to store raw steak in freezer
25-32-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rag sitting on cooks line **Corrected On-Site**
21-12-4
43
Jul 18, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jan 26, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Dumplings reach in freezer in Togo bag
14-31-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef walk in freezer
08A-17-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken wings on time. Forgot to put time **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 400+. Corrected to 75pp
41-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork, cooked chicken wings, cooked noodles not dated. All in walk in cooler
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets reach in freezer
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table repeat Gaskets small reach in cooler repeat Hood filters repeat Top of fryers **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
41
Sep 29, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In cook line cooler. - From follow-up inspection 2023-09-29: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Hood heavily soiled with grease and is dripping down the walls. - From follow-up inspection 2023-09-29: **Time Extended**
36-51-4
Basic - - From initial inspection : Basic - Cook line hood filters heavily soiled. Gaskets heavily soiled on cook line cooler. Exterior of microwave soiled. Exterior of wok station heavily soiled with old food debris. - From follow-up inspection 2023-09-29: **Time Extended**
23-03-4
86
Sep 27, 2023
Routine - Food
5 critical violations. 5 minor violations.
View 10 violations
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. Flip top cooler ; cooked pork (45F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked chicken (44 to 46F - Cold Holding) due to be over stocked recommended to rapid chill. **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked at 9:45 found at 2:20 **Warning**
03D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over spring roll mix in the walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Raw chicken and raw shrimp stored over or with unwashed produce in the walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-04-5
Basic - Cook line hood filters heavily soiled. Gaskets heavily soiled on cook line cooler. Exterior of microwave soiled. Exterior of wok station heavily soiled with old food debris.
23-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In cook line cooler.
08B-49-4
Basic - Hood heavily soiled with grease and is dripping down the walls.
36-51-4
Basic - Oil stored on floor under wok station.
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line counter
21-12-4
37
Mar 17, 2023
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut cabbage. All moved to properly store. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cooked chicken and wontons over 24 hours in walk in cooler. All dated. **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed and provided. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Containers in hand wash sink. Removed. **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some missing. Provided form. **Corrective Action Taken**
11-26-1
Intermediate - 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.
53B-14-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen pork defrosted in walk in cooler. Day 3. No date tracking. Manager dated. **Corrected On-Site**
02C-04-5
Basic - Nonfood-contact surface soiled with food debris. Walk in cooler shelves. **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Gallon jug cut for rice scoop. Disposed of. **Corrected On-Site**
25-32-4
Basic - Soiled hood filters.
36-50-4
41
Jul 29, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler, pasta over fill line in top of make table cooler at 46/47f. Employee moved some pasta to lower cooler. Pasta at end of inspection is 42/43f. **Corrected On-Site**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wontons, egg rolls and chicken over 24 hours in walk in cooler. All dated. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler, freezer and microwave.
23-24-4
Basic - Food stored on floor. Bus tubs of chicken on walk in freezer floor. Moved to shelve. **Corrected On-Site**
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler interior walls.
23-03-4
64
Frequently Asked Questions
When was Asian House Kitchen last inspected?
The most recent health inspection at Asian House Kitchen on file is from Dec 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Asian House Kitchen?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Asian House Kitchen.
How does Asian House Kitchen compare to other restaurants in Vero Beach?
Asian House Kitchen most recently scored 41 out of 100, which is lower than the Vero Beach average of 77.
Has Asian House Kitchen's inspection record improved over time?
No. Recent inspections at Asian House Kitchen have averaged around 11 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Asian House Kitchen 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 Asian House Kitchen inspected?
Based on the inspection history on file, Asian House Kitchen is inspected around three times per year on average.
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