Asian House Restaurant

407 Cheney Hwy, Titusville, FL 32780 · Permanent Food Service · License 1501854

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority, repeat · 28 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 complaint inspection
6 high priority (1 fixed by the Sep 15 follow-up, 4 fixed on the spot, 2 repeats), 5 intermediate (3 fixed on the spot, 2 repeats), 18 basic (10 repeats); basic violations cost 12 at most
-51
Safety score49

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Sep142026

Complaint inspection

29 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
28 earlier violations still noted, but not enough to need another visit:
- 5 High priority
- 5 Intermediate
- 18 Basic
What was still cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  More time given
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  More time given
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  More time given
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
Basic18
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
  Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  More time given
  Walk-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  More time given
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  More time given
  Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
- 6 High priority
- 5 Intermediate
- 18 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  cooked pork (50°F - Cold Holding); cooked shrimp (46°F - Cold Holding); bean sprouts (51°F - Cold Holding); raw shell eggs ambient (50°F - Cold Holding), all stored on make table overnight
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked pork (50°F - Cold Holding); cooked shrimp (46°F - Cold Holding); bean sprouts (51°F - Cold Holding); raw shell eggs ambient (50°F - Cold Holding), all stored on make table overnight
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Hot holding for 45 minutes: wonton (124°F - Hot Holding); miso soup (132°F - Hot Holding). Operator placed them on stove to reheat. New temp for wonton 168°F and miso soup 188°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw shrimp stored above cooked chicken in reach in freezer. Operator removed
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed cook on cook line drink water with gloves then move to engage with prepping food without washing hands and replacing gloves. Operator coached employee and had him wash hands and replace gloves
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First reading 0 ppm. Operator primed machine and ran it again. New reading 100 ppm.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked rice, cooked chicken and mixed cream cheese prepped 2 days prior not date marked. Operator date marked it during inspection
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener
  Non-pitting surface rust on food-contact equipment.
  Inside microwave by kitchen entrance
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Plastic container stored inside hand sink on Front line. Also a pan stored inside hand sink by ice machine. operator removed all
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  On hand sink by cook line. Operator added some
  Fixed on the spotRepeat violation
Basic18
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bottled water stored directly on floor in dry storage room by restaurant entrance, operator removed
  Fixed on the spotRepeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  Containers of employee ice cream stored in reach in freezer in back storage area. Operator removed
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In multiple containers of flour
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Both cooks on cook line no hair restraints. Employees wore hats during inspection
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In rice container
  Cutting board has cut marks and is no longer cleanable.
  Repeat violation
  Equipment in poor repair.
  Walk in freezer gasket torn
  Repeat violation
  Walk-in cooler shelves with rust that has pitted the surface.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  By back door
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters Area between kitchen equipment Dish machine racks
  Repeat violation
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  On rack by dish machine area. Operator removed
  Fixed on the spot
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Plastic containers reused to scoop rice. Operator discarded
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Make table in kitchen
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  On hand sink by back door and ice machine.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach observed inside dry storage by walk in cooler. Operator cleaned up during inspection
  Fixed on the spotRepeat violation
  Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Under and behind all kitchen equipment
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee drinks and earbuds stored on breading station.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul142026D63Routine inspection21 violations, 4 high priority No follow-up needed

First visitJul 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
21 violations found:
- 4 High priority
- 3 Intermediate
- 14 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked chicken stored in walk in cooler cooling overnight at 46°F.
  Repeat violation
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Cooked chicken stored in walk in cooler cooling overnight at 46°F.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw shrimp stored over French fries and wonton in reach in freezer. Operator removed
  Fixed on the spotRepeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw shrimp stored below raw chicken wings in walk in cooler. Operator removed
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked steak from more than 24 hours prior not date marked stored in the reach in cooler under make table on cook line
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  In kitchen, operator added some
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Multiple spray bottles not labeled. Operator labeled during inspection.
  Fixed on the spot
Basic14
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed celery and unwashed broccoli stored above ready to eat soy sauce on walk in cooler. Operator removed
  Fixed on the spotRepeat violation
  Food stored on floor.
  Soy sauce buckets and marinated chicken stored on walk in cooler floor. Operator removed
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Spoons stored By rice makers at 91°F. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Repeat violation
  Equipment in poor repair.
  Gasket in walk in freezer door
  Walk-in cooler shelves with rust that has pitted the surface.
  Ice buildup on walk-in freezer door.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  By back door
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of kitchen equipment Hood filters Dish machine racks
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  On hand sink by ice machine. Operator added one
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 dead roach found by back door 3 dead roaches found by employee restroom Operator removed them and cleaned up
  Fixed on the spotRepeat violation
  Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Behind kitchen equipment
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.