Michael Asian Cuisine
Last inspected: Feb 12, 2026
50
Score
Going back to 2022, Michael Asian Cuisine has eight inspections in the public record. The newest entry in the record is dated Feb 12, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly nine violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Michael Asian Cuisine's latest score of 50 falls below the Tavares average of 66. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Feb 12, 2026
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. Per operator less than four hours. Operator moved to freezer for quick cooling. Rice (62F - Cold Holding); Raw Shell eggs (63F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Flat top grill soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Provided seating change form.
51-09-4
Basic - Floor soiled/has accumulation of debris. Floor under all equipment in the kitchen. Floor at cook line. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen. Clack upright freezer and refrigerator gaskets. Hood filters Dish baskets **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the kitchen. Black reach in cooler in the kitchen. **Repeat Violation**
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator added chlorine. Rechecked 50 ppm.
21-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at cook line. Wall at cook line Wall at three compartment sink. **Repeat Violation**
36-27-5
50
Aug 6, 2025
Routine - Food
2 critical violations. 1 major violation. 12 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Cut lettuce (49F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Cut lettuce (49F - Cold Holding)
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. Cooked noodles and rice in reach in cooler. Operator date marked. **Corrected On-Site**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen area soiled.
36-73-4
Basic - Food stored on floor. Case at bottled water at front counter. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on table in the kitchen soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets and reach in freezer gaskets in the kitchen Hood filter soiled **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and reach in freezer in the kitchen
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onion over cooked rice. Operator removed. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen area.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor.operator removed. **Corrected On-Site**
21-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining area.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler. Operator removed. **Corrected On-Site**
08B-49-4
37
Apr 16, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over ready to eat foods in reach in cooler.
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose Bibb outside back door.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board on cooks line. **Repeat Violation**
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo containers stored in outside storage. **Corrected On-Site** **Repeat Violation**
24-26-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of all cooking equipment. - exterior of true reach in cooler. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - **Corrected On-Site**
08B-17-4
50
Sep 6, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw shell eggs (76F - Cold Holding); cooked rice (72F - Cold Holding - Less than 4 hours per operator. Operator place in freezer for quick cool. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of fryers and baskets
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and ladies restroom
32-04-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection.
35B-01-4
Basic - Floor soiled/has accumulation of debris. - under cooking equipment on cooks line.
36-73-4
50
Mar 13, 2024
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Handwash sink used for purposes other than handwashing. - teapot stored in hand sink at front counter. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Electric slicer - White cutting board on cooks line.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink blocked with a chair at front counter. **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Togo utensils stored at front counter. **Corrected On-Site**
24-26-4
Basic - Employee with no hair restraint while engaging in food preparation. - employee working prep **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door open at the time of inspection. **Corrected On-Site**
35B-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored directly on ice machine. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice paddle stored in standing water on prep table. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave in kitchen area.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of true refrigerator in kitchen area - hood fliters
23-03-4
50
Aug 17, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
58
Feb 22, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 51° -operator placed ice in sprouts **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. white cutting on cooks line.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All sauces in in black refrigerator in kitchen area.
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open at the time of inspection.
35B-01-4
Basic - Ice buildup in small reach-in freezer in kitchen area .
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit on cooks line.
05-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind cooking equipment
36-27-5
52
Dec 5, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 52f. Less than 4 hours. Advised to rapid chill.
03A-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from fryer.
14-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Black refrigerator in kitchen.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. -Front handsink.
31B-04-4
Basic - Silverware/utensils dried with a towel/cloth.
24-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind cookline.
36-27-5
61
Frequently Asked Questions
When was Michael Asian Cuisine last inspected?
The most recent health inspection at Michael Asian Cuisine on file is from Feb 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Michael Asian Cuisine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Michael Asian Cuisine.
How does Michael Asian Cuisine compare to other restaurants in Tavares?
Michael Asian Cuisine most recently scored 50 out of 100, which is lower than the Tavares average of 66.
Has Michael Asian Cuisine's inspection record improved over time?
No. Recent inspections at Michael Asian Cuisine have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Michael 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 Michael Asian Cuisine inspected?
Based on the inspection history on file, Michael Asian Cuisine is inspected around three times per year on average.
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