Ming Tree Garden
Last inspected: Apr 22, 2026
29
Score
Public records show 11 inspections at Ming Tree Garden stretching back to 2022. The most recent visit was on Apr 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly two violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That's lower than the typical Crawfordville restaurant, which scores around 80. There are enough flags in the record to merit a second thought.
11
Inspections
3
Critical latest
4
Major latest
8
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee at cookline handled raw chicken with bare hand, then reached into raw diced onions with bare hand without washing hands.
12A-12-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cookline wiped hands on visibly soiled apron, then proceeded to handle equipment handles at cookline without washing hands.
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter at cokline: noodles (73F - Cold Holding). Manager stated the noodles have been held at cookline at room temperature for approximately 3 hours and voluntarily discarded them during this inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen completely blocked by bucket lid, gloves, and extension cord. Inspector had an employee unblock the sink during this inspection. **Corrected On-Site**
31A-09-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee at cookline preparing and handling food has no proof of food handler training. Manager stated the employee has been employed at this location for two months.
53B-02-5
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. One employee working in kitchen and handling food without proof of food handler training or proof they have been informed of their health reporting responsibilities. Inspector provided manager a new copy of the employee health reporting agreement during this inspection.
11-26-1
Intermediate - No soap and/or paper towels/mechanical hand drying device provided at handwash sink. No soap or towels at handwash sink at front counter.
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Several single-use cups without handles stored down inside rice and several other food containers in storage area.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line shelving and surfaces throughout establishment.
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above refrigerated make-table.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee plating food with bracelet and watch on wrists.
13-07-4
Basic - Floor soiled/has accumulation of debris. Floor throughout storage area soiled with food debris.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between table and cooler at cookline.
10-17-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap between doors leading to outside in back of storage area.
35B-04-4
Basic - Storage area not maintained clean and organized. Unused dining room has boxes, tools, and food debris scattered across floor.
33-34-4
29
Nov 18, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor in dry storage.
08B-38-4
Basic - Single-service articles improperly stored. Single use items stored on floor.
25-05-4
86
Jun 10, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over Beef. Walk In Cooler Employee removed chicken to top shelf **Corrected On-Site**
08A-20-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up 3 Compartment sink with chlorine sanitizer measuring 100ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food.
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present
16-37-1
Basic - Clean utensils stored between equipment and wall. Knives
24-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container of drinks on prep table Owner discard drinks **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooked rice scoop
10-07-4
41
Nov 20, 2024
Routine - Food
No violations found.
100
Nov 14, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager will call maintenance for repair. **Warning** - From follow-up inspection 2024-11-13: Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager maintenance will not be available to repair until next week. **Time Extended** - From follow-up inspection 2024-11-14: Dish machine quaternary 0ppm. Per employee will use three compartment sink for sanitizing until dish machine is repaired. **Time Extended**
22-41-4
Intermediate - - From initial inspection : 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. Per employee at least two employees hired over 60 days. **Warning** - From follow-up inspection 2024-11-13: No proof of employee food handler training yet. This violation must be corrected by 01-11-25. **Time Extended** - From follow-up inspection 2024-11-14: No proof of employee food handler training yet. This violation must be corrected by 01-11-25. **Time Extended**
53B-01-5
78
Nov 13, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
58
Nov 12, 2024
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Egg rolls, krab rangoons, raw chicken, shelled eggs, fried chicken, sweet and sour chicken.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed multiple food items held not cooled properly in the following locations: Cook Line Reach in Cooler: fried chicken 53F, sweet and sour chicken 55F. Walk in Cooler: cooked chicken 52F, 51F. Per manager food items cooked and cooling since yesterday. See stop sale. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed fried chicken 87F, 91F and sweet and sour chicken 86F on kitchen cooling rack at 3:30. Per manager cooked and cooling since 1:00. See stop sale.
03D-01-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine quaternary 0ppm. Three compartment sink: chlorine 50ppm. Per manager will call maintenance for repair. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations: Cook Line Reach in Cooler: egg rolls 50F, krab rangoons 52F, Walk in Cooler: raw chicken 54F, ambient shelled eggs 59F. Per manager held for over 24 hours. See stop sale. **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed lo mein 65F on kitchen counter at 3:30, cooling since 12:00. Employee stored in walk in cooler during inspection, down to 55F at 5:00. Provided operator with approved rapid cooling methods via email.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold-like substance in soda machine nozzles at storage/front counter area.
22-02-4
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. Per employee at least two employees hired over 60 days. **Warning**
53B-01-5
Basic - Floor soiled/has accumulation of debris at dish area.
36-73-4
33
Mar 19, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Nov 8, 2023
Routine - Food
No violations found.
100
Dec 15, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed menu used as liner for breading on sushi cook line.
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items make table on cook line since 10am cold held above 41F at 11:10am. Peas and carrots 46F, chicken 50F, shrimp 51F, beef 60F, pork 58F. **Warning**
03A-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed multiple food items make table on cook line since 10am cold held above 41F at 11:10am. Peas and carrots 46F, chicken 50F, shrimp 51F, beef 60F, pork 58F. Observed ambient air temperature at 46F. **Warning**
14-74-7
70
Jul 22, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored ready to eat sauce in reach in cooler. Observed manager place eggs under sauce. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in make table that was turned off at 12:30pm cold held at 56F at 1:35pm. Shrimp 56F, chicken 56F, beef 56F.
03A-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of spoon touching sauce in bucket in kitchen.
10-01-5
70
Frequently Asked Questions
When was Ming Tree Garden last inspected?
The most recent health inspection at Ming Tree Garden on file is from Apr 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ming Tree Garden?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Ming Tree Garden.
How does Ming Tree Garden compare to other restaurants in Crawfordville?
Ming Tree Garden most recently scored 29 out of 100, which is lower than the Crawfordville average of 80.
Has Ming Tree Garden's inspection record improved over time?
No. Recent inspections at Ming Tree Garden have averaged around nine violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Ming Tree Garden 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 Ming Tree Garden inspected?
Based on the inspection history on file, Ming Tree Garden is inspected around three times per year on average.
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