Ding Asian Cuisine
Last inspected: Feb 25, 2026
47
Score
Going back to 2022, Ding Asian Cuisine has eight inspections in the public record. The newest entry in the record is dated Feb 25, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 13 violations lately compared to roughly 11 violations before.
The most common issue across all inspections has been “working containers of food removed”, showing up four times.
That's lower than the typical Riverview restaurant, which scores around 69. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 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 shrimp in walk in cooler.
08A-20-5
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 held on time not time marked. **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler. **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler. **Repeat Violation**
14-09-4
Basic - Food stored on floor. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. **Repeat Violation**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water temped 80 F. **Repeat Violation**
10-07-4
Basic - Single-service articles improperly stored. To go boxes on floor in dry storage.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
02D-01-5
47
Nov 12, 2025
Routine - Food
3 critical violations. 2 major violations. 15 minor violations.
View 20 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 and the time removed from temperature control cannot be determined. Chicken held on time not time marked. Manager time stamped at time of inspection. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched phone and began prepping food without washing hands.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut vegetables in walk in cooler.
08A-05-6
Intermediate - No soap provided at handwash sink. Manager replaced at time of inspection. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour and rice. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near sushi bar. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at sushi bar.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dry storage shelf. **Repeat Violation**
40-06-5
Basic - Food stored on floor. Container of sauce on floor, manager removed at time of inspection. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
14-69-4
Basic - Ice scoop handle in contact with ice. In ice machine.
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in coolers. **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tong# on oven door handle. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 71 F. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour and sugar not labeled.
02D-01-5
25
Feb 26, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
39
Aug 6, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottles not labeled, operator labeled at time of inspection. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in containers of flour and sugar. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted next to dish machine.
24-05-4
Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice machine.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed at time of inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temped 88 F. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled on cook line.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
61
Mar 20, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Nov 2, 2023
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut vegetables in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 70 F, chicken 49 F on counter. Operator states it being held on time. Sent time as a public health control.
03A-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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
16-36-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice.
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in flour, rice, and sugar. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near register.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above reach in freezer. **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Food stored on floor. Oil on floor on cook line. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water temped 72 F. **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Operator labeled at time of inspection. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers on cook line. In-use tongs stored on equipment door handle between uses. Tongs on fryer door handle.
10-17-4
30
May 4, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
29
Dec 21, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored in hand sink in dish area
31A-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed oil stored on floor on cookline
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed stored on oven handles
10-20-4
82
Frequently Asked Questions
When was Ding Asian Cuisine last inspected?
The most recent health inspection at Ding Asian Cuisine on file is from Feb 25, 2026. The public record contains eight inspections in total.
What is the most common violation at Ding Asian Cuisine?
Across the inspection record, “working containers of food removed” has been cited four times, more than any other issue at Ding Asian Cuisine.
How does Ding Asian Cuisine compare to other restaurants in Riverview?
Ding Asian Cuisine most recently scored 47 out of 100, which is lower than the Riverview average of 69.
Has Ding Asian Cuisine's inspection record improved over time?
No. Recent inspections at Ding Asian Cuisine have averaged around 13 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ding Asian Cuisine 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 Ding Asian Cuisine inspected?
Based on the inspection history on file, Ding Asian Cuisine is inspected around three times per year on average.
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