Asian House
6800 Gulfport Blvd S Ste 105, South Pasadena, FL 33707 · Permanent Food Service · License 6217126
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection5 high priority (2 fixed on the spot, 1 repeat), 1 intermediate (1 repeat), 7 basic (1 repeat)-38
- Administrative complaint on Sep 14Counts in full until a follow-up finds the problems fixed-20
- Safety score42
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler across from hand wash sink on cookline- Egg rolls (49°F - Cold Holding); fried chicken (49°F - Cold Holding) Operator stated he had been in and out of this cooler frequently today; however, operator did not take any temperatures this morning. All foods inside were the same temperature leading me to believe this was a refrigeration issue rather than elevated temperatures from opening door frequently. Ambient temperature in cooler was 56°F. Cooler was on lowest temperature setting, so operator adjusted it and will not use cooler until it can hold temperatures of 41°F and below. Because amount of time out of temp couldn't be determined, stop sale issued.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler across from hand wash sink on cookline- Egg rolls (49°F - Cold Holding); fried chicken (49°F - Cold Holding) Operator stated he had been in and out of this cooler frequently today; however, operator did not take any temperatures this morning. All foods inside were the same temperature leading me to believe this was a refrigeration issue rather than elevated temperatures from opening door frequently. Ambient temperature in cooler was 56°F. Cooler was on lowest temperature setting, so operator adjusted it and will not use cooler until it can hold temperatures of 41°F and below. Because amount of time out of temp couldn't be determined, stop sale issued.
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 eggs over cooked shrimp in reach in cooler on cookline -Raw beef over cooked pork dumplings in reach in cooler on cookline -Raw beef over cooked shrimp and cut cabbage in reach in freezer in kitchen, not in commercial packaging. -Raw ground pork over egg rolls in reach in freezer in kitchen, not in commercial packaging. Operator moved raw animals foods to store below ready to eat foods .
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
-Paper towel in contact with spring rolls in walk in freezer Operator removed paper towel
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-live fly observed flying around cookline, not observed landing on food or food contact surfaces.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Cutting boards on cookline stained
Repeat violation
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-employee drink on cooling rack above clean pots and pans Operator removed drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline grooved
Ice buildup in reach-in freezer behind cookline .
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
-kitchen back door open, live fly present in kitchen
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-dust and stains on ceiling in kitchen
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
-acoustic tile throughout kitchen
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.
-cell phone on cooling rack in kitchen Operator removed phone
Fixed on the spot
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.
- 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.