Asian House
Last inspected: Apr 20, 2026
35
Score
Asian House has been inspected seven times since 2023. Inspectors last stopped by on Apr 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 11 violations earlier in the record.
“Ceiling not smooth” comes up most often, recorded four times in the inspection record.
Asian House's latest score of 35 falls below the South Pasadena average of 64. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
4
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked shrimp and chicken in reach in cooler on cookline. -Raw beef above cooked shrimp in walk in cooler Operator put raw beef below cooked food. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator had shell eggs sitting out on cookline. Discussed option of using Time as a Public Health Control. Operator moved eggs to cold holding unit and says he will keep eggs cold rather than use Time. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef portioned in Saran Wrap stored over open package of cream cheese wontons in reach in freezer on cookline. Operator moved raw beef to store below wontons. -raw pork removed from original packaging stored above noodles in reach in freezer across from 3 compartment sink. Operator separated items **Corrected On-Site** **Corrected On-Site**
08A-02-6
High Priority - Metal stem-type thermometer soiled. Operator cleaned and sanitized thermometer. **Corrected On-Site**
22-12-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler on cookline has staining **Repeat Violation**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator has chlorine test strips but uses quaternary for warewashing.
16-32-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink on cookline has no hot water. Temping 80F. -restroom sink has no hot water. Temping 80F. Operator turned hot water on in restroom. **Corrective Action Taken** **Repeat Violation**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. -microwave handle on cookline -hand wash sink faucet handle on cookline has accumulation of hard water deposit on it
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. **Repeat Violation**
36-37-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade sanitize bucket with bleach and water only. **Corrected On-Site**
21-03-4
35
Dec 3, 2025
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Live, small flying insects found -1 live fly in dining area near entrance -1 live fly in hall outside walk in cooler
35A-02-7
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, diluted and retested at 50PPM) **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep table next to kitchen exit heavily grooved and stained.
22-02-4
Intermediate - Handwash sink at end of cookline near register area not accessible for employee use at all times, blocked by chairs. Operator moved chairs to unblock sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cookline near register area. Operator put out paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink at end of cookline near register area. Operator put out soap. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at end of cookline near register area.
27-16-4
Basic - Floors not constructed to be easily cleanable. -floor on cookline uneven and textured, causes buildup of grease and food debris and does not allow for easy cleaning. -some tiles broken in kitchen allowing for buildup of debris
36-12-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from hood system
36-63-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. **Repeat Violation**
36-37-5
39
Apr 7, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. Multiple cook items in freezers. **Repeat Violation**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler **Repeat Violation**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Floor soiled by oven with grease debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple stored food items not covered in walk-in cooler **Repeat Violation**
08B-12-5
67
Feb 3, 2025
Routine - Food
7 major violations. 5 minor violations.
View 12 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink when turning valve on next to 3cp **Repeat Violation** **Warning**
27-16-4
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. **Warning**
11-26-1
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. **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 11am Fried chicken 80F on speed rack. Manager moved items in walk-in cooler. Re temp fried chicken 12:40 is 63F. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Multiple cook items in freezers. **Warning**
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler. **Warning**
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris. **Warning**
23-03-4
Basic - Multiple stored food items not covered in walk-in cooler **Repeat Violation** **Warning**
08B-12-5
Basic - Floors not maintained smooth and durable. **Warning**
36-11-4
Basic - Faucet/handle missing at plumbing fixture. **Warning**
29-09-4
Basic - Working containers of food removed from original container not identified by common name. Sugar removed from original container and not labeled. Employee labeled. **Corrected On-Site** **Warning**
02D-01-5
39
May 13, 2024
Routine - Food
2 critical violations. 7 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From upright refrigerator on cooks line at 1:35pm. Operator placed in reach-in freezer and ice bath. Re temp at 2:10pm a. pork egg rolls (47F - Cold Holding); 40f b. fried chicken (46F - Cold Holding); 40f c. milk (46F - Cold Holding) 38f From cooks line at 1:35pm a. pasta rehydrating (73F - Cold Holding) 61f **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ready-to-eat pasta and sausages stored in the same container with raw meat in reach-in freezer near walk-in cooler. Operator removed pasta and sausages. **Corrected On-Site**
08A-02-6
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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink n cooks line.
31B-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. 1. Tung Tran Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.
11-26-1
Intermediate - No soap provided at handwash sink on cooks line.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Cooked rice b. Multiple containers of cooked chicken **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on floor near three-compartment sink is not labeled.
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in cooks line when turning valve on.
27-16-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair above cooks line and three-compartment sink.
36-32-5
Basic - Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Five gallon container of cooking oil stored on floor on cooks line. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in kitchen area.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
23-03-4
Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. From walk-in cooler items not covered. a. Cut carrots b. Peeled onions c. Cut cabbage
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
21
Aug 23, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
86
Jan 9, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
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
21
Frequently Asked Questions
When was Asian House last inspected?
The most recent health inspection at Asian House on file is from Apr 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Asian House?
Across the inspection record, “ceiling not smooth” has been cited four times, more than any other issue at Asian House.
How does Asian House compare to other restaurants in South Pasadena?
Asian House most recently scored 35 out of 100, which is lower than the South Pasadena average of 64.
Has Asian House's inspection record improved over time?
Yes. Recent inspections at Asian House have averaged around nine violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Asian House 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 inspected?
Based on the inspection history on file, Asian House is inspected around two times per year on average.
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