GREAT WALL TAKI OUTI Inspection – May 20, 2025

High Priority 3

#7High Priority41-07-4

High Priority – Container of medicine improperly stored on food prep table

#8High Priority08A-05-6

High Priority – Raw chicken stored over/not properly separated from ready-to-eat food., sauces in walk-in cooler

#9High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 5

#10Intermediate16-33-4

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board is soiled

#12Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

#13Intermediate11-26-1

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.

#14Intermediate02C-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 chicken wings , noodles , cooked pork in walk-in cooler not date marked **Repeat Violation**

Repeat Violation

Basic 6

#1Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. **Repeat Violation**

Repeat Violation

#2Basic08B-38-4

Basic – Food stored on floor in WIC

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#4Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises.

#5Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Under hood system on the wall

#6Basic22-08-4

Basic – microwave has accumulation of substance/grease/food debris.

Florida Food Watch