Hawkers Asian Street Fare
Last inspected: Sep 11, 2025
21
Score
The health department has logged eight inspections at Hawkers Asian Street Fare, the earliest from 2022. The most recent visit was on Sep 11, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
The pattern that stands out is “old labels stuck to food containers after cleaning”, which has been cited five times.
That's lower than the typical Windermere restaurant, which scores around 64. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
7
Critical latest
2
Major latest
6
Minor latest
Inspection History
Sep 11, 2025
Complaint Full
7 critical violations. 2 major violations. 6 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored.Glass cleaner stored over deli paper at the servers station area. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Dressing,48 f,noodle,47 f held less than four hours transferred to walk in freezer for a quick chill.After .5 hour,noodles,43 f,dressing,42 f. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over noodles in walk in cooler. Raw chicken stored over lamb in reach in cooler.**Corrected On-Site** **Corrected On-Site** **Warning**
08A-05-6
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee touched mint and orange with bare hands to place in glass. **Repeat Violation** **Warning**
09-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink area. **Warning**
29-42-4
High Priority - Two Live, small flying insects found in back prep area. **Warning**
35A-02-7
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm.Technician arrived.Chlorine,100 ppm. **Corrected On-Site** **Warning**
22-49-4
Intermediate - Torn packages/bags of food exposing the contents to contamination. Salt in dry storage area. **Corrected On-Site** **Warning**
01B-16-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small green cutting board is stained. **Warning**
22-02-4
Basic - Condensation on vent by dishwashing area. **Warning**
28-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Wall and ceiling are soiled by the dishwashing area. **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - Reuse of single-service or single-use articles.Rice nets. **Warning**
25-32-4
Basic - Sanitizer bucket stored next to oil under prep table in kitchen. **Corrected On-Site** **Warning**
21-44-1
21
Jul 14, 2025
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./cook line hand sink.
31B-02-4
Intermediate - No soap provided at handwash sink./cook line hand sink.
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees./small wok station hand sink.
31B-04-4
Basic - Old labels stuck to food containers after cleaning/old labels not completely off the containers.
16-46-4
74
May 16, 2025
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale./one can, hoisin sauce. **Warning**
01B-01-4
Intermediate - Handwash sink not accessible for employee use at all times./back prep area hand sink blocked by food cart/ **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./Thai Fried Egg only cooked to over medium did not have a disclosure on the menu. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./side kitchen hand sink. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink./side kitchen hand sink. **Warning**
31B-03-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./back prep ares hand sink. **Warning**
31B-05-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./two water filters expired. **Warning**
29-28-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's apron stored on top of the soda boxes/kitchen/removed immediately/ **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation./one cook/ **Corrected On-Site** **Repeat Violation** **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting./both plastic and metal containers on cleaned dish rack. **Repeat Violation** **Warning**
24-08-4
39
Sep 18, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./five spice garnish (cooked onions, carrots, bell peppers) holding at 78F. Will use time as public health control.
03B-01-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, cook line cooler.
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all three green cutting boards at the bar.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./cook line hand sink/ **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./serving soft-boiled eggs but no disclosure on menu. **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./cooked rice at cook line with a 4 hour time marked but no time control plan/ **Corrected On-Site**
03F-10-5
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Floor area(s) covered with standing water./side cook line station.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Working containers of food removed from original container not identified by common name./powdered sugar under cook line table/ **Corrected On-Site**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Standing water or very slow draining water in cook line handwash sink.
29-20-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles./bucket stored between two oil cartons/side cook line/ **Corrected On-Site**
21-44-1
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks with no beard guards.
13-04-4
33
Jun 17, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner hanging next to liquor bottles at front bar. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda nozzle at front bar. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle of yellow liquid stored at front bar. **Corrected On-Site**
41-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - Reach in freezer in prep area.
22-16-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee items stored on shelf above prep table across wok area **Corrected On-Site**
40-06-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. - large pots stored on roaster in wok prep area. **Corrected On-Site**
24-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - small traces of black substance.
22-20-5
50
Dec 21, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
33
Feb 8, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Oil lubricant next to foods cans under preparation table l **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener at preparation table.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink block with trash cans next to preparation area in the kitchen **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Surface cleaner no labeled by bar area. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout the kitchen.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers at shelf storage area in the kitchen. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets at walk-in cooler. Soiled filters at hood suppression system at back of the kitchen.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean clear conta stored in shelf by dish machine area. **Repeat Violation**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine area. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At preparation table cooked line. **Corrected On-Site**
21-12-4
45
Oct 24, 2022
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
27
Frequently Asked Questions
When was Hawkers Asian Street Fare last inspected?
The most recent health inspection at Hawkers Asian Street Fare on file is from Sep 11, 2025. The public record contains eight inspections in total.
What is the most common violation at Hawkers Asian Street Fare?
Across the inspection record, “old labels stuck to food containers after cleaning” has been cited five times, more than any other issue at Hawkers Asian Street Fare.
How does Hawkers Asian Street Fare compare to other restaurants in Windermere?
Hawkers Asian Street Fare most recently scored 21 out of 100, which is lower than the Windermere average of 64.
Has Hawkers Asian Street Fare's inspection record improved over time?
Results have been roughly steady. Inspections at Hawkers Asian Street Fare have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hawkers Asian Street Fare 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 Hawkers Asian Street Fare inspected?
Based on the inspection history on file, Hawkers Asian Street Fare is inspected around three times per year on average.
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