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Asian Chao/Maki Of Japan

Asian Chao/Maki Of Japan
1700 W New Haven Ave
Suite 325
Melbourne Square Mall
Melbourne, FL 32904
(321)952-0990

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: ASIAN CHAO/MAKI OF JAPAN
License Number: 1502079
License ID: 5904260
Inspection Visit ID: 5433244
Inspection Date: Thursday, December 11, 2014
Inspection Number: 2456803
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 2
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. /water in walk in cooler **Corrected On-Site** **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. General manager in charge doesn't have his certification on him- employee on does have manager certification- Rios Pelaz **Warning**
51-16-4 Intermediate.No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. / must submit plans for plan review due to changes in the facility after the owner change as per plan review **Warning**

Inspection For: ASIAN CHAO/MAKI OF JAPAN
License Number: 1502079
License ID: 5904260
Inspection Visit ID: 5339526
Inspection Date: Monday, October 06, 2014
Inspection Number: 2432172
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. / cabbage **Corrected On-Site**
36-73-4 Basic.Floor soiled/has accumulation of debris. / by C/O tanks
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / spice **Corrected On-Site**
29-35-4 High Priority.No vacuum breaker on fitting/splitter added to hose bibb.
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed written procedure 10:00 am put the cabbage, loe mein out properly marked and will discard at 2:00 pm
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Onions, peppers, chicken 101-115°, orange chicken 121°-recommended rapid reheat re temp after reheat all TCS at 165-168° **Corrected On-Site**
22-27-4 Intermediate.Food-contact surfaces encrusted with grease and/or soil deposits. / meat grinder
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. / soiled bowls **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Asian Chao/Maki Of Japan in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Asian Chao/Maki Of Japan.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Asian Chao/Maki Of Japan may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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