Imperial Dynasty Chinese and Japanese Cuisine
Last inspected: Dec 19, 2023
35
Score
The health department has logged six inspections at Imperial Dynasty Chinese and Japanese Cuisine, the earliest from 2022. The latest inspection on file is from Dec 19, 2023. High risk indicates the latest inspection turned up problems worth knowing about. Imperial Dynasty Chinese and Japanese Cuisine's record stops at Dec 19, 2023, more than two years back, so current conditions may differ.
Inspection results have stayed in a similar range over the last few visits, averaging around 15 violations each.
The most common issue across all inspections has been “no paper towels”, showing up four times.
Imperial Dynasty Chinese and Japanese Cuisine's latest score of 35 falls below the Longwood average of 87. Diners may want to scan the inspection details before deciding to visit.
6
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 19, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
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
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
35
Sep 27, 2023
Routine - Food
2 critical violations. 5 major violations. 15 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service alley bin pork (48F - Cold Holding)
03A-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Clever , and vegetable peel dirty stored as clean
22-45-4
Intermediate - Handwash sink not accessible for employee use at all times. Sushi station , rice lid in sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep hand sink
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Meat grinder rusted
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bbq pork on the line
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in a unlabeled spray bottle stored with the silverware
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin at the machine has a black moldlike substance present
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Black line refrigerator
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef
13-03-4
Basic - Equipment in poor repair. -make cooler gaskets -missing the drip pan in the hood
14-11-5
Basic - Floor soiled/has accumulation of debris. Cooks line grease build up
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cooks line
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on the line interior
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wok station in the prep area -table below the grill grease build up -exterior of the fryers grease build up -hood filters soiled -heat lamps at the hibachi station
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Outer openings not protected with self-closing doors. Back door
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Sauce spilled in make cooler 3
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. -Plastic to go forks and spoons are held in a bin as bulk -at the sushi area Plastic lids for platters not in verged
25-06-4
Basic - Utensils in poor condition. - Rice bin is damaged beyond repair
14-12-4
Basic - Water draining onto floor surface. At the front hand sink
29-03-4
21
Jun 13, 2023
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
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
33
Apr 11, 2023
Routine - Food
7 major violations. 11 minor violations.
View 18 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the smoker -line hand sink -alley sink - From follow-up inspection 2023-04-11: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-11: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items not dated , battered chicken , pasta, dumplings - From follow-up inspection 2023-04-11: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.blue spray bottle in the dinning room - From follow-up inspection 2023-04-11: **Time Extended**
41-17-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-11: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the make cooler deep cuts - From follow-up inspection 2023-04-11: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at the 3 compartment sink was blocked by a large tup of chicken - From follow-up inspection 2023-04-11: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-04-11: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Whit tub in the prep area - From follow-up inspection 2023-04-11: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -missing door handle to the max cold cooler at the sushi area -fry basket is damaged -ripped gasket on the first make cooler - From follow-up inspection 2023-04-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-04-11: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -in the walk in cooler - From follow-up inspection 2023-04-11: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Light not functioning. In the kitchen several bulbs are out - From follow-up inspection 2023-04-11: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler racks are dirty and difficult to clean recommend replacing -dish racks soiled Board added to the shelf in the alley dirty - From follow-up inspection 2023-04-11: removed boards at inspection **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Black whirlpool refrigerator interior soiled - From follow-up inspection 2023-04-11: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Operator has cut apart a jug to make a scoop - From follow-up inspection 2023-04-11: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Had sink next to the smoker slow to drain - From follow-up inspection 2023-04-11: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand sink at the smoker drain leaking - From follow-up inspection 2023-04-11: **Time Extended**
29-11-4
29
Feb 9, 2023
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No system in place **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : 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. Emailed operator DBPR HR 5030-104 **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in prep **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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. Emailed to the operator DBPR HR 5030-103 **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In the rice bin cup no handle **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling tile missing. Stock room **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. Knife between make coolers **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
24-14-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -cooks line food and grease build up -floor drains and covers not cleaned **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Oil containers stored on the floor **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -hole in the wall at the 3 compartment sink **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light not functioning. Several in the kitchen **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Racks in the walk in cooler heavily soiled - wok station in the back soiled -hand wash sinks , towel dispenser and soap dispenser are soiled -under the flat top at the hibachi station **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In the walk in cooler the floor is crumbling **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Black spoons in the rack at the window **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
25-02-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Hand sink at the rice warmer water is pooling on the floor in the corner possible leak with the tea dispenser **Warning** - From follow-up inspection 2023-02-09: **Time Extended**
36-22-4
39
Nov 1, 2022
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over broccoli in the max cold unit
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi top cooler ; tuna (46F - Cold Holding); white fish (45F - Cold Holding); cream cheese (43F - Cold Holding); escolar (44F - Cold Holding) items were prepped prior to placing in the top cooler ambient temperature 40°
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. Most items not dated or identified
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Soap stored in the hand sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the prep area
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White divider has a black mold like substance present
22-20-5
Basic - Ceiling tile missing. In the stock room
36-36-4
Basic - Employee with no hair restraint while engaging in food preparation.cook
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor in the dish area
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer heavy ice build up , walls racks and floor
14-69-4
Basic - Light not functioning. In the kitchen
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up at the fryers , between and the floor
23-03-4
Basic - Stored food not covered. In the kitchen a tup of fried chips not covered
08B-12-5
33
Frequently Asked Questions
When was Imperial Dynasty Chinese and Japanese Cuisine last inspected?
The most recent health inspection at Imperial Dynasty Chinese and Japanese Cuisine on file is from Dec 19, 2023. The public record contains six inspections in total.
What is the most common violation at Imperial Dynasty Chinese and Japanese Cuisine?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Imperial Dynasty Chinese and Japanese Cuisine.
How does Imperial Dynasty Chinese and Japanese Cuisine compare to other restaurants in Longwood?
Imperial Dynasty Chinese and Japanese Cuisine most recently scored 35 out of 100, which is lower than the Longwood average of 87.
Has Imperial Dynasty Chinese and Japanese Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Imperial Dynasty Chinese and Japanese Cuisine have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Imperial Dynasty Chinese and Japanese 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.
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