HAI SAN CHINESE RESTAURANT Inspection – September 17, 2025

High Priority 1

#6High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine. Operator added more water. 100 ppm chlorine **Corrected On-Site**

Corrected On-Site

Intermediate 2

#7Intermediate22-31-4

Intermediate – Non-pitting surface rust on food-contact equipment. Prep table shelf

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers chicken, egg rolls and pork in walk in cooler. Per operator made more than 24 hours

Basic 5

#1Basic08B-38-4

Basic – Food stored on floor. Container with dumplings in walk in cooler Soy sauce container at cook line

#2Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease in hood system soiled gaskets reach in cooler at cook line Walk in cooler vents soiled with dust

#4Basic08B-12-5

Basic – Stored food not covered. Chicken and egg rolls in walk in cooler

#5Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Thawing pork at room temperature. Advised operator to turn on water or move to cooler

Florida Food Watch