Asian House Restaurant
Last inspected: Jan 12, 2026
25
Score
Inspectors have visited Asian House Restaurant 12 times, with records going back to 2022. Inspectors last stopped by on Jan 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 13 violations per visit versus roughly eight violations earlier in the record.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited six times.
The city-wide average sits at 68, which Asian House Restaurant's 25 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
3
Critical latest
3
Major latest
13
Minor latest
Inspection History
Jan 12, 2026
Complaint Full
3 critical violations. 3 major violations. 13 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. Drain cleaner bottle stored next to chips container on shelf. Operator removed **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna stored in reach in cooler under fish display completely thawed in package. **Repeat Violation**
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored above ready to eat crab sticks in reach in freezer in back area. Operator removed. **Corrected On-Site**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On hand sink in kitchen. Operator placed some **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked from raw onsite 2 days prior not date marked. Operator date marked it **Corrected On-Site** **Repeat Violation**
02C-02-5
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. Expired for Jose L. R. **Repeat Violation**
53B-14-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna stored in reach in cooler under fish display completely thawed in package. Operator discarded **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. On Fish display and in kitchen
14-09-4
Basic - Dead roaches on premises. 2 dead roaches in back area by soda dispensers. Operator removed and cleaned up. **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and drink stored on shelf in kitchen and front area area. Operator removed **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. Between and behind kitchen equipment
36-73-4
Basic - Food stored on floor. Ginger bucket stored directly on the floor on front counter area. Operator removed. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around hood filters in kitchen Between kitchen equipment **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers interior under make table on cook line
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse of siracha bottles for soy sauce. **Repeat Violation**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. To go bowls on kitchen shelf. Operator flipped them **Corrected On-Site**
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom and unwashed peppers stored above soy sauce in walk in cooler. Unwashed lettuce stored above cut and ready to eat cabbage in walk in cooler.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen on cook line. Operator placed it in sanitizer bucket. **Corrected On-Site**
21-12-4
25
Aug 15, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen Knives and slicers by walk in cooler - From follow-up inspection 2025-08-15: Cutting board in kitchen **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-08-15: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-08-15: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. On back door **Repeat Violation** - From follow-up inspection 2025-08-15: **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Dirty dicer and marinater not in use stored by walk in cooler. - From follow-up inspection 2025-08-15: **Time Extended**
33-31-5
70
Aug 14, 2025
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
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. Per operator sushi rice and cooked eggs since 2 hours.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced pork on cook line at 50 F Cooked chicken on cook line at 50 F Sprouts on cook line at 52F Operator discarded **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Diced pork on cook line at 50 F Cooked chicken on cook line at 50 F Sprouts on cook line at 52F
01B-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen drinking then working with food. Employee informed to wash hands. **Corrected On-Site**
12A-05-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially processed cooked pork not date marked in reach in cooler on cook line. Commercially processed cooked chicken not date marked in reach in cooler on cook line
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen Knives and slicers by walk in cooler
22-02-4
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. Employees signed **Corrected On-Site**
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 - Spray bottle containing toxic substance not labeled. Spray bottles stored unlabeled on bar area next to soda machine **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on bar area
24-08-4
Basic - Food stored on floor. Avocados on walk in cooler floor Sauce buckets on walk in freezer floor **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of soda nozzles with black substance -Fan covers in walk in cooler **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Siracha bottle with dumpling sauce inside
25-32-4
Basic - Screening is not 16-mesh to the inch. On back door **Repeat Violation**
35B-13-4
Basic - Unnecessary items/unused equipment on the premises. Dirty dicer and marinater not in use stored by walk in cooler.
33-31-5
23
Feb 6, 2025
Routine - Food
7 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Feb 5, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline in flip top reach in cooler cooked pork (50F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked chicken (44F - Cold Holding) **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with blue and red liquid substance not labeled.
41-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in reach in coolers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in coolers. Walk in cooler shelves soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled.
22-16-4
Basic - Screening is not 16-mesh to the inch. Back door screens. **Repeat Violation**
35B-13-4
Basic - Unclean building components, attachments or fixtures. Behind and underneath equipment soiled. Ceiling and walls soiled n kitchen. **Repeat Violation**
36-50-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in freezer shelves rusting.
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice deflector plate soiled.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cup near drink station wet nesting.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled.
22-08-4
50
Aug 1, 2024
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Jul 31, 2024
Complaint Full
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line bean sprouts (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cut chicken (50F - Cold Holding); noodles (44F - Cold Holding) **Warning**
03A-02-5
High Priority - Nonfood-grade lubricant in use on food-contact surfaces. Construction grade power drill use as mixer.
41-26-4
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 operator set up triple sink to sanitize properly **Warning**
22-41-4
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. No time mark for sushi rice at bar area
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dates on any food items.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in bar area and back room storage area being used to fill other containers.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago not identified as raw on sushi items J6, J13, J16, J17, and J22. Operator started correcting menus. **Corrected On-Site**
02B-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on front of cookline equipment. **Repeat Violation**
10-20-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink by back door soiled Shelving over two compartment sink in back area soiled Reach in coolers and freezer exterior soiled Walk in cooler shelving heavily soiled
23-03-4
Basic - Screening is not 16-mesh to the inch. Back door screen.
35B-13-4
Basic - Stored food not covered. In walk in cooler cabbage, and cut onions. Operator covered **Corrected On-Site**
08B-12-5
Basic - Unclean building components, attachments or fixtures. Standing water In dry storage room by back door Walls throughout kitchen with food splash Floors underneath shelves soiled
36-50-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over containers of soy sauce.
08B-17-4
29
Jan 3, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Observed in 2 door reach in cooler had raw shrimp over Ready To Eat items. Operator corrected **Corrected On-Site**
08A-05-6
Intermediate - Observed can opener blade is soiled with old food debris. Operator corrected **Corrected On-Site**
22-02-4
Intermediate - Observed spray bottle containing pink liquid ( grease cleaner) not labeled. Operator corrected **Corrected On-Site**
41-17-4
Basic - Observed bucket of white rice in water stored on floor in walk in cooler operator corrected **Corrected On-Site**
08B-38-4
Basic - Observed ceiling vents above kitchen door is soiled with dust
36-34-5
Basic - Observed drink dispenser in wait station back splash is soiled. Operator corrected **Corrected On-Site**
14-24-4
Basic - Observed ice buildup up in walk in freezer
14-69-4
Basic - Observed ice machine in back of the establishment interior dispenser is soiled with black like substance. **Corrective Action Taken**
22-20-5
Basic - Observed on cookline squeeze bottle containing dark brown liquid ( wine for cooking) not labeled. Operator corrected **Corrected On-Site**
02D-01-5
Basic - Observed tongs on cookline store on handle. Operator corrected **Corrected On-Site**
10-20-4
Basic - Observed walk in freezer light burn out
36-62-4
47
Jul 18, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. 7 cans Premium ketchup @7#2oz each
01B-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink near cooks line/ dish washing station, corrected **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
21-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored above ready to eat sauces and washed produce in walk in cooler , corrected by operator **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Raw fruits/vegetables washed prior to preparation with stickers still attached to washed avocados at the sushi bar, items moved to kitchen to remove labeling and rewash. **Corrective Action Taken**
08B-39-4
Basic - Food-contact surface not smooth and easily cleanable. Gallon plastic bottle being reused for sauce prepared in house, gallon bottle observed with hollow handle, not to be reused, one time use only.
14-13-4
Basic - Floor not cleaned when the least amount of food is exposed. Floors under cooks line in need of cleaning. Floor of the walk in freezer soiled.
36-01-4
Basic - Floor area(s) covered with standing water. Cooks line.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked while still went in the first wait station. Removed by operator **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Large ladle stored on food storage shelving in back room, operator removed to dishwashing station.
24-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters heavily soiled, operator has been trying to get schedule for cleaning for over 2 weeks. Metal wire shelving in walk in cooler soiled with old food debris
23-03-4
45
Jan 27, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Spoke directly with Jose about required cooling procedures and he was very unclear of what the requirements are, inspector again went over the requirements and supplied written documentation for hourly cook. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-01-27: **Time Extended**
53B-16-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled manual can opener. **Corrected On-Site** **Warning** - From follow-up inspection 2023-01-27: Soiled **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Make table expo side with duct tape in place and old food in cracks between unit and table **Warning** - From follow-up inspection 2023-01-27: New tape installed **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Back prep area floors tiles missing pieces and cracked. **Warning** - From follow-up inspection 2023-01-27: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Inside/outside of dumpster not clean. **Warning** - From follow-up inspection 2023-01-27: **Time Extended**
33-10-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2023-01-27: Not Closed **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Walk -in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2023-01-27: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-01-27: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. WallBehind the cooks line, floors under and behind equipment on cooks line and in dishwashing area. **Repeat Violation** **Warning** - From follow-up inspection 2023-01-27: **Time Extended**
36-27-5
58
Nov 28, 2022
Routine - Food
2 critical violations. 5 major violations. 14 minor violations.
View 21 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles of cleaner stored next to enclosed food item, corrected by operator **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown gravy hot holding on counter with out heat since approx 100 pm ; (119-120F - Hot Holding). Reheat rapidly 200° **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Spoke directly with Jose about required cooling procedures and he was very unclear of what the requirements are, inspector again went over the requirements and supplied written documentation for hourly cook. **Corrective Action Taken** **Warning**
53B-16-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Feng Huang expire food manager certificate, no scheduled time to retake testing has been determined to date. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled manual can opener. **Corrected On-Site** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line and prep station **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Sushi station **Corrected On-Site** **Warning**
31B-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of the ice bin of the ice machine, unit was being cleaned while inspection was taking place. Corrected **Corrected On-Site** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Sushi station **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line open employee beverage on counter, **Repeat Violation** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wait station cups stacked wet **Warning**
24-08-4
Basic - Equipment in poor repair. Make table expo side with duct tape in place and old food in cracks between unit and table **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Back prep area floors tiles missing pieces and cracked. **Warning**
36-17-5
Basic - Inside/outside of dumpster not clean. **Warning**
33-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Employees bathroom no sign to wash hands before return8ng to work. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of reach in unit used for dry food storage soiled with old spilled food items. Exterior of equipment in cooks line soiled **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed produce stored over ready to eat prepped and washed broccoli and sauce prepared on site in walk in cooler, corrected by operator **Corrected On-Site** **Warning**
08B-17-4
Basic - Walk -in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. WallBehind the cooks line, floors under and behind equipment on cooks line and in dishwashing area. **Repeat Violation** **Warning**
36-27-5
22
Sep 22, 2022
Routine - Food
7 minor violations.
View 7 violations
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Asian House Restaurant last inspected?
The most recent health inspection at Asian House Restaurant on file is from Jan 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Asian House Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Asian House Restaurant.
How does Asian House Restaurant compare to other restaurants in Titusville?
Asian House Restaurant most recently scored 25 out of 100, which is lower than the Titusville average of 68.
Has Asian House Restaurant's inspection record improved over time?
No. Recent inspections at Asian House Restaurant have averaged around 13 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Asian House 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 Asian House Restaurant inspected?
Based on the inspection history on file, Asian House Restaurant is inspected around four times per year on average.
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