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Siwon Tasty Chinese Restaurant

Siwon Tasty Chinese Restaurant
6050 Babcock St SE
Suite 1
Palm Bay, FL 32909
(321)726-8140

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No (0) Emergency Closure Orders Since October 2008
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1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Siwon Tasty Chinese Restaurant either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Siwon Tasty Chinese Restaurant or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2011060315 - On January 04, 2012 Siwon Tasty Chinese Restaurant, Palm Bay was ordered to pay $520 for violations observed during its December 02, 2011 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 5316391
Inspection Date: Wednesday, October 15, 2014
Inspection Number: 2416868
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: 18
Number of High Priority Violations: 5
Number of Intermediate Violations: 4
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **. Repeat Violation**
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
08B-12-4 Basic.Foods stored in 2 door upright cooler not covered. **. Repeat Violation**
36-62-4 Basic.Light not functioning. Storage room
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Storage room
06-04-4 Basic.Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Thawing cooked duck and cooked pork at room temperature. Reeducated cook. Placed in the cooler. **Corrected On-Site**
25-52-4 Basic.Reuse of single-use number 10 cans.
22-37-4 Basic.Three-compartment sink used for warewashing not cleaned before use as a food preparation sink.
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Bulk on trainers not labeled correctly. Labeled MSG and its potato starch etc. **. Repeat Violation**
22-45-4 High Priority.Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
14-03-4 High Priority.Galvanized metal in contact with acidic foods. Opened cans of ketchup in the 2 door upright cooler.
08A-04-4 High Priority.Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
08A-01-4 High Priority.Raw chicken stored over sauces. **Corrected On-Site** **. Repeat Violation**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. Out side bu back door
22-22-4 Intermediate.Encrusted material on can opener blade. **. Repeat Violation**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. Cook line. Plastic buckets blocking access to hand sink.
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork found cooling 1 hour on prep table. Reeducated cook. Placed in the cooler to properly cool**Corrected On-Site** **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces made 2 days ago,cooked chicken etc in 2 door upright cooler **Corrected On-Site** **. Repeat Violation**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 5247241
Inspection Date: Monday, June 02, 2014
Inspection Number: 2384027
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: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen. / jugs of oil **Corrected On-Site**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
08B-12-4 Basic.Food stored in cooler not covered. / sauces and opened container of Bambo shoots **Corrected On-Site**
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. / bulk flour container **Corrected On-Site**
14-33-4 Basic.Reach-in freezer outside has rust that has pitted the surface.
23-09-4 Basic.Soiled reach-in cooler gaskets. / cook line cooler
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk flour and rice containers
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. / raw chicken and beef over prepared sauces **. Repeat Violation**
22-22-4 Intermediate.Encrusted material on can opener blade. **. Repeat Violation**
22-28-4 Intermediate.Interior of reach-in cooler soiled with accumulation of food residue. / white refrigerator by entrance to kitchen
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / cooked shrimp, opened can of cooked bamboo shoots

Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 5064076
Inspection Date: Friday, October 18, 2013
Inspection Number: 2359870
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: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Bucket of raw pork found on the floor in closet. **Corrected On-Site**
36-32-4 Basic.Ceiling tile Bowing down in kitchen **. Repeat Violation**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Prep table
14-38-4 Basic.Food storage container/container lid cracked or broken. Storage container
08A-05-4 High Priority.Plastic container of raw chicken over container of sauce in the RIC **Corrected On-Site** **. Repeat Violation**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork 67° cooked placed in the smoker to start cooking
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Corrected On-Site**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork cooling at room temperature 98° placed in freezer. Checked again towards the end of inspection found at 71°

Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 5064075
Inspection Date: Monday, July 22, 2013
Inspection Number: 2359869
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: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-33-4 Basic.Ceiling tile in disrepair. Bowing due to water damage
14-38-4 Basic.Food storage container/container lid cracked or broken.
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
08A-26-4 Basic.Raw animal food stored above unwashed produce and sauce. **Corrected On-Site** **. Repeat Violation**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Upright freezer
08A-04-4 High Priority.Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.

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4 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 5064076
Inspection Date: Friday, October 18, 2013
Inspection Number: 2359870
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: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Bucket of raw pork found on the floor in closet. **Corrected On-Site**
36-32-4 Basic.Ceiling tile Bowing down in kitchen **. Repeat Violation**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Prep table
14-38-4 Basic.Food storage container/container lid cracked or broken. Storage container
08A-05-4 High Priority.Plastic container of raw chicken over container of sauce in the RIC **Corrected On-Site** **. Repeat Violation**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw pork 67° cooked placed in the smoker to start cooking
22-22-4 Intermediate.Heavy Encrusted material on can opener blade. **Corrected On-Site**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked pork cooling at room temperature 98° placed in freezer. Checked again towards the end of inspection found at 71°

Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 5064075
Inspection Date: Monday, July 22, 2013
Inspection Number: 2359869
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: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 0
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
36-33-4 Basic.Ceiling tile in disrepair. Bowing due to water damage
14-38-4 Basic.Food storage container/container lid cracked or broken.
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
08A-26-4 Basic.Raw animal food stored above unwashed produce and sauce. **Corrected On-Site** **. Repeat Violation**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Upright freezer
08A-04-4 High Priority.Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged.

Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 4875789
Inspection Date: Monday, March 04, 2013
Inspection Number: 2263910
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
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: 9
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw fish over peas in the reach in freezer **Corrected On-Site** **. Repeat Violation**
08A-26-4 Basic.Raw animal food stored above unwashed produce. Raw chicken is stored over green leaf produce in the reach in cooler
31A-11-4 Intermediate.Handwash sink used for purposes other than hand washing. A pot and plastic bag was in the kitchen
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen **Corrected On-Site**
33-13-4 Basic.Nonbagged garbage in dumpster. Observed buzzards feeding on the trash
33-16-4 Basic.Open dumpster lid.
36-13-4 Basic.Grease accumulated under cooking equipment. Heavy build up
36-14-4 Basic.Grease accumulated on kitchen floor. Moderate build up
36-47-4 Basic.Hood soiled with accumulated grease. Heavy

Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 4723151
Inspection Date: Monday, January 07, 2013
Inspection Number: 2232483
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: 11
Number of High Priority Violations: 1
Number of Intermediate Violations: 2
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
08A-07-4 High Priority.Raw animal food not properly separated from ready-to-eat food. In chest freezers.
08B-13-4 Basic.Cooked whole chicken not covered in storage reach in cooler. **Corrected On-Site**
08B-17-4 Basic.Unwashed vegetables stored with ready-to-eat food. **Corrected On-Site**
08B-47-4 Basic.Food not stored at least 6 inches off of the floor. Containers of sauces and bottle waters. Sauces are corrected on site picked up off the floor. Sauces on the floor in closet is a repeat from last inspection
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. Fish in chest freezer
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Mold like build up stained into cutting board
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times.
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
36-24-4 Basic.Hole in wall and around basin of hand sink on cook line.
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 4543707
Inspection Date: Friday, February 03, 2012
Inspection Number: 2131783
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 4392616
Inspection Date: Friday, February 03, 2012
Inspection Number: 2131782
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: 5
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /cooked duck front line for bbq only done on Fridays will discard at 4 pm operator added to time as public health control-
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. /beef Corrected On Site. /temperature 36 degrees f
08A-28-1 Critical. Observed food stored on floor. /storage area
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /wood put up by 3 compartment sink
37-05-1 Observed wall heavily soiled with accumulated food debris. /kitchen area

Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 4484433
Inspection Date: Friday, December 02, 2011
Inspection Number: 2131783
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-26-1 Critical. Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food. /raw whole shell eggs over sprouts/whole shell eggs stored on top of the sprouts cooks line reach in
08A-29-1 Critical. Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area. /raw chicken long reach in/ cook ribs long freezer/mushrooms/shrimp in tall reach in uncovered
14-37-1 Violation: 14-37-1Observed cutting board heavily grooved/pitted and no longer cleanable. Portable boards/portable cutting boards are still grooved/pitted and no longer cleanable
14-41-1 Violation: 14-41-1utilizing a wet wiping cloth under cutting boards Corrected On Site. /observedwet wiping cloth under cutting board

Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 4392617
Inspection Date: Monday, September 26, 2011
Inspection Number: 2131783
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: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
01B-14-1 Critical. Observed dented/rusted cans. /1 can bean sauce
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /corn starch mixture,whole shell eggs cooks line. Repeat Violation. Corrected On Site. /educated on making less more often and utilize time as publuc health control
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw whole shell eggs over sprouts
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. /raw chicken long reach in
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Portable boards
14-41-1 utilizing a wet wiping cloth under cutting boards Corrected On Site.
14-50-1 Observed a nonfood-grade basting brush used in food. /paint brush utilized for oil
14-51-1 Observed nonfood-grade containers used for food storage. /utilizing grocery bags sstore cooked food long reach in (rice) Corrected On Site.
22-18-1 Critical. Observed mild soil residue in bulk storage containers scoop also mildly soiled
22-22-1 Critical. Observed heavily encrusted material on can opener.
22-28-1 Critical. Observed interior of cooks line reach-in cooler heavily soiled with accumulation of food residue.
23-06-1 Observed moderate build-up of food debris, dust on all shelving
31-09-1 Critical. Handwash sink not accessible for employee use at all times. /reach in cooler block8ng Corrected On Site. Repeat Violation.

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1 Food Service Inspection for July 1, 2010 - June 30, 2011
Inspection For: SIWON TASTY CHINESE RESTAURANT LLC
License Number: 1504400
License ID: 4281743
Inspection Visit ID: 4125461
Inspection Date: Monday, February 21, 2011
Inspection Number: 2031089
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: 13
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /corn starch cooks line Corrected On Site.
05-09-1 Critical. No conspicuously located thermometer in holding unit. /reach in cooler
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. /chicken 32 degrees f Corrected On Site.
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. /ribs 37 degrees f Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. /bulk product
08A-28-1 Critical. Observed food stored on floor. /container of pork Corrected On Site.
12A-03-1 Critical. Observed food employee (cook, dishwasher, wait staff, etc. ) washing hands in a sink other than an approved hand wash sink. /3 compartment sink,dried hands on spron
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
22-22-1 Critical. Observed moderately encrusted material on can opener.
24-09-1 Observed clean equipment stored on floor. /pans by grill
25-04-1 Observed single-service items stored on floor. /aluminum pans
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
32-07-1 Critical. Observed bathroom facility not clean.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Siwon Tasty Chinese Restaurant in Palm Bay 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 Palm Bay's Siwon Tasty Chinese Restaurant.

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 Siwon Tasty Chinese Restaurant 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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