SAN VILLA ASIAN FUSION Inspection – June 1, 2026

High Priority 1

#8High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate 3

#9Intermediate11-27-4

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.

#10Intermediate05-07-4

Intermediate – Food thermometer(s) not calibrated according to manufacturer's specifications.

#11Intermediate11-26-1

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.

Basic 7

#1Basic16-07-4

Basic – Accumulation of debris in three-compartment sink.

#2Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#4Basic13-03-4

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

#5Basic10-07-4

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

#6Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Most kitchen employees hand wash sinks.

#7Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen reach in coolers.

Florida Food Watch