Tim's Oriental Grocery in Homestead
Last inspected:
30365 $ Dixie Hwy, Homestead, FL 33033Tim's Oriental Grocery in Homestead had 4 inspections on record between April 2023 and December 2025. The facility received a focused inspection on December 8, 2025 with no violations cited. An April 2023 inspection documented 12 violations, including priority-level temperature control failures: cooked curry chicken held at 71–73°F (minimum 135°F), ham at 46°F, raw chicken at 50°F, and raw shrimp at 44°F. All items were corrected on site by reheating or refrigerating as required. A second priority violation involved raw chicken and raw beef stored directly over ready-to-eat vegetables in a reach-in cooler, corrected during the same inspection. The facility also lacked written procedures for vomiting and diarrheal event cleanup and had a direct sewage connection to the ware wash sink drain. An April 12, 2023 reinspection identified 20 violations across similar categories: cold and hot holding temperatures, cross-contamination of raw animal food over ready-to-eat items, improper pooled egg storage, and a documented pattern of non-compliance regarding managerial control. All correctable violations were addressed during inspections. The most recent inspections in January and December 2025 resulted in no violations.
Summary generated from Florida FDACS public inspection records.
Tim's Oriental Grocery in Homestead: FDACS Inspection History (4)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
SAU LEUNG, OWNER
PABLO VAQUER, ENVIRONMENTAL SPECIALIST II
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Visit #: 9999-7182-2799-54
Bureau of Food Inspection
Attention: Business Center
3125 Conner Boulevard, C-26
Tallahassee, FL 32399-1650
74542
January 07, 2025
PABLO VAQUER
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Met Inspection Requirements· 12 violations· Met Requirements
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Kitchen- Cooked curry chicken placed on preparation table were probed with a calibrated
thermometer and found out between 71-73*F. COS, food item were reheated to at least 165*F during inspection.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen- Food items placed on preparation table were probed with a calibrated thermometer and
found out of temperature: ham 46*F; raw chicken 50*F; raw shrimp 44*F. COS, all food items were placed under
proper refrigeration during inspection
x
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Food establishment does not have written procedures for employees to follow when responding to
an event involving the discharge of vomitus/diarrhea.
o
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped
single service or single use articles; after touching bare human body parts; after using the toilet room; after caring
for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue,
using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as
necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves
working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP
Kitchen- Food employees did not wash hands between touched unclean utensils at the ware wash
sink then handling clean utensils to prepare food for customers. COS, after proper hand washing procedures
were discussed with management, employee washed her hands during inspection.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided
with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a
heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity,
pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Kitchen- No paper towels available at the hand sink located next to the ware wash sink. COS,
paper towels were provided during inspection.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee use or
is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with
manufacturer’s instructions. 5-205.11 PfPf
Kitchen- Bag of garbage found in front of the hand sink located next to ware wash sink. COS, bag
of garbage was removed during inspection.
x
Print Date: 4/26/2023
Page 1 of 4
13
P
Citation Description: Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables
before they are washed. 3-302.11(A)(1) P
Observation: Kitchen- Raw pooled eggs found stored over duck sauce and spicy sauce inside the reach-in
cooler located next to preparation table. COS, raw eggs were moved to an appropriate location during inspection.
x
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name
and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR
101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail- Food items (chili sauce, shitaki mushroom) displayed in retail reach-in cooler at customer
reach were found missing all labeling requirements. COS, all food items were removed from shelves during
inspection
x
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored
where it is exposed to splash, dust or other contamination. 3-305.11
Kitchen- Cooking oil was found stored directly on the floor next to preparation table.
o
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in
a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Kitchen- White wet wiping cloths placed on preparation table in front of the stove were not held in
sanitizer between uses.
o
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within containers
or equipment that can be closed. 3-304.12(B)
Kitchen- Metal container without a handle was found stored inside of the container with sugar.
o
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or
other soil accumulation. 4-601.11(B)
Kitchen- Burned on grease deposits and carbon build up accumulated on the exterior of pots/pans
found in the processing area.
o
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Food service- Direct connection exists between the sewage system and the drain line of the ware
wash sink.
o
— Re-Inspection Required· 20 violations· Re-Inspection Required
Comments: Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Guidance for written procedures for the clean-up of vomiting and diarrheal events document provided
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person in
charge. 2-103.11(A)-(N) and (P) PfPf
Person in charge does not ensure active managerial control in the establishment as evidenced by
violations noted on the inspection report: hand washing, cold and hot holding temperatures.
o
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables
before they are washed. 3-302.11(A)(1) PP
Kitchen- Raw chicken and raw beef found stored over duck sauce and vegetables inside the
reach-in cooler located next to preparation table. COS, raw chicken and raw beef were moved to an appropriate
location during inspection.
x
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control for
safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea
dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils;
or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such
as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes,
coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent
manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)
Kitchen- Can opener found encrusted in old food residue. COS, can opener was washed, rinsed
and sanitized during inspection.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Kitchen- Cooked chicken rolls placed on preparation table next to the fryer were probed with a
calibrated thermometer and found out between 122-127*F. COS, food item were reheated to at least 165*F
during inspection.
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about their
health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Person in charge does not ensure that food employees are informed in a verifiable manner of their
reporting responsibility in regards to diseases transmissible through food.
o
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may cause
foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or
can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees.
2-102.11(C)(2)-(3) and (17) PfPf
No employee health policy available in food establishment. Copy of employee health guidelines
and employee reporting agreement provided.
o
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Kitchen- Pooled eggs placed on preparation table were probed with a calibrated thermometer and
found at 73*F. COS, eggs were placed under proper refrigeration during inspection
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Kitchen- Food items placed on preparation table were probed with a calibrated thermometer and
found out of temperature: ham 76*F; bean sprouts 72*F; raw chicken 70*F. COS, all food items were placed
under proper refrigeration during inspection.
x
2-501.11
Establishment does not have written procedures for employees to follow when responding
to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or
procedures do not address specific actions employees must take to minimize the spread of contamination and
the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Food establishment does not have written procedures for employees to follow when responding to
an event involving the discharge of vomitus/diarrhea. Guidance for written procedures for the clean-up of
vomiting and diarrheal events document provided.
o
Print Date: 4/12/2023
Page 2 of 5
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become contaminated.
2-401.11
Kitchen- Employee personal bottle of water was found on preparation table in front of the stove.
o
Print Date: 4/12/2023
Page 1 of 5
6
P
Citation Description: Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped
single service or single use articles; after touching bare human body parts; after using the toilet room; after caring
for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue,
using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as
necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves
working with food; or after engaging in other activities that contaminate the hands. 2-301.14 P
Observation: Kitchen- Food employees did not wash hands between entering and exiting the food preparation
area, handling clean utensils to serve food for customers after touched unclean utensils at the ware wash sink.
COS, after proper hand washing procedures were discussed with management, employee washed her hands
during inspection.
x
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee use or
is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with
manufacturer’s instructions. 5-205.11 PfPf
Kitchen- Coconut was found in hand sink located next to ware wash sink. COS, food employee
removed the item during inspection.
x
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided
with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a
heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity,
pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Retail- No paper towels available at the hand sink inside women's restroom.
o
Good Retail Practice Violations
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an adequate
descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in
descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name
and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR
101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail- Multiple food items (pork egg roll, seaweed salad, shitaki mushroom) displayed in retail
reach-in cooler at customer reach were found missing all labeling requirements. COS, all food items were
removed from shelves during inspection.
x
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored
where it is exposed to splash, dust or other contamination. 3-305.11
Kitchen- Cooking oil was found stored directly on the floor next to preparation table.
o
3-304.14(B)(1)
Cloths in-use for wiping counters and other equipment surfaces not held between uses in
a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)(1)
Kitchen- White wet wiping cloths placed on preparation table in front of the stove were not held in
sanitizer between uses.
o
3-304.12(C)(F)
During pauses in food preparation or dispensing, utensil not stored on a clean portion of
the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the
drain when used with moist foods; in a clean, protected location when used only with food that is not
time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)(F)
Kitchen- Various utensils found placed near fryer were found stored in a container with standing
water measuring 77*F.
o
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within containers
or equipment that can be closed. 3-304.12(B)
Kitchen- Plastic container without a handle was found stored inside the containers with tempura
flour and rice.
o
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or
other soil accumulation. 4-601.11(B)
Kitchen- Burned on grease deposits and carbon build up accumulated on the exterior of pots/pans
found in the processing area.
o
5-402.11
Direct connection exists between the sewage system and a drain originating from
equipment in which food, portable equipment, or utensils are placed. 5-402.11 Pf
Food service- Direct connection exists between the sewage system and the drain line of the ware
wash sink.
o
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
2023 Food permit not available in food establishment during inspection.
o
Tim's Oriental Grocery in Homestead: Frequently Asked Questions
- When was Tim's Oriental Grocery in Homestead last inspected?
- Tim's Oriental Grocery in Homestead was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 8, 2025. Inspection type: Focused Inspection.
- How many inspections has Tim's Oriental Grocery in Homestead had?
- Tim's Oriental Grocery in Homestead has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Tim's Oriental Grocery in Homestead find?
- Tim's Oriental Grocery in Homestead was most recently inspected by FDACS on December 8, 2025 (Focused Inspection).
- Has Tim's Oriental Grocery in Homestead had any stop-sale or stop-use orders?
- No, Tim's Oriental Grocery in Homestead has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Tim's Oriental Grocery in Homestead?
- The most frequently cited FDACS violations at Tim's Oriental Grocery in Homestead are: 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
- Does Tim's Oriental Grocery in Homestead have any repeat violations?
- Yes, Tim's Oriental Grocery in Homestead has had the following violations cited on multiple FDACS inspections: 5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 Pf; 6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
Nearby Establishments to Tim's Oriental Grocery
Stories You May Have Missed Homestead
Homestead Cafe Racked Up 11 High-Severity Violations, Stayed Open
White Lion Cafe & Antiques in Homestead logged food from unapproved sources, undercooking, and chemical contamination ri…
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Tim's Oriental Grocery. How we collect and verify this data.