BENNY WONGS CHINESE RESTAURANT Inspection – February 5, 2026

High Priority 1

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and beef over cooked noodles in reach in cooler underneath cookline make table Operator removed raw items **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Intermediate 1

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to white refrigerator Operator stocked **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**

Repeat Violation

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Can inside of rice at end of cookline Operator removed **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#3Basic21-05-5

Basic – Cloth used as a food-contact surface. Wiping cloth used to cover peeled bananas in walk in cooler Operator removed **Corrected On-Site**

Corrected On-Site

#4Basic08B-38-4

Basic – Food stored on floor. Wings on floor in walk in cooler Operator moved onto shelf **Corrected On-Site**

Corrected On-Site

#5Basic08B-12-5

Basic – Stored food not covered. Cut onions and produce items in walk in cooler uncovered

#6Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature in bowl in sink next to three compartment sink Operator ran water over them **Corrected On-Site**

Corrected On-Site

Florida Food Watch