TIEN TIEN CHINESE FOOD Inspection – February 18, 2026

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 44F Employee moved items to walk in cooler **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate11-27-4

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Observed handwash sink next to hot water heater blocked by wooden stool. Employee removed stool

Basic 4

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cup of coffee on shelf above flip top cooler

#2Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#3Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizing solution at 10ppm Employee added chlorine until 100ppm was attained. **Corrected On-Site**

Corrected On-Site

#4Basic21-38-4

Basic – Wiping cloth sanitizing solution stored on the floor. Employee sanitizing solution from floor and placed on plastic crate **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Florida Food Watch