PALM BAY, FL. A state inspector visiting Asian Gourmet Too on Babcock Street on April 28 found that the restaurant was not following parasite destruction procedures, meaning fish or other seafood on the menu may have been served to customers without the freezing or cooking steps required to kill parasites including Anisakis and tapeworm.
That was one of seven high-severity violations documented in a single visit. The restaurant was not closed.
What Inspectors Found
The inspector also found toxic chemicals improperly stored or labeled near food. Improperly stored chemicals can contaminate food directly or through mislabeling, and the health consequences can be acute.
Food contact surfaces, the cutting boards and prep equipment that touch every ingredient before it reaches a plate, were not properly cleaned or sanitized. That violation is a primary vehicle for bacterial transfer between raw and ready-to-eat food.
Employees were not reporting symptoms of illness, and handwashing technique was cited as improper. Those two violations together describe a kitchen where sick workers may have been handling food and where washing hands, even when attempted, was not done in a way that removes pathogens.
The restaurant was also cited for having no consumer advisory posted for raw or undercooked menu items. Diners who are elderly, pregnant, or immunocompromised have no way to make an informed choice about what they order if that disclosure is absent. No person in charge was present or performing supervisory duties at the time of the inspection.
What These Violations Mean
Parasite destruction is not a procedural formality. Fish served in Asian cuisine, including salmon, yellowtail, and mackerel, can carry Anisakis larvae. Without verified freezing at specific temperatures for specific durations, or thorough cooking, those parasites survive and can embed in a customer's stomach lining. The pain is severe enough to require surgery in serious cases.
The illness-reporting violation compounds every other risk in the kitchen. Food workers are the single largest source of norovirus outbreaks in restaurants. A worker who does not know, or is not required, to report symptoms of vomiting or diarrhea can contaminate every surface they touch. At Asian Gourmet Too on April 28, that reporting system was not in place.
Toxic chemicals stored near food represent a different category of danger entirely. Unlike bacterial contamination, which takes hours to cause symptoms, chemical contamination can cause acute poisoning within minutes of ingestion. A mislabeled container used to store food or applied to a surface near food prep is not a theoretical risk.
The absence of a person in charge is what state health data calls a management failure. Facilities without active managerial oversight accumulate critical violations at three times the rate of those with engaged supervision. Every other violation on the April 28 list is, in part, a consequence of that one.
The Longer Record
The April 28 inspection was not an outlier. State records show 28 inspections on file for Asian Gourmet Too, with 188 total violations accumulated across that history. The restaurant has never been emergency-closed.
The pattern of high-severity violations is consistent across years. In August 2022, inspectors cited 8 high-severity violations in a single visit. In October 2023, the count was 7 high and 2 intermediate, a total that matches April 28 exactly. In April 2025, inspectors found 6 high-severity violations. In December 2025, four months before the most recent inspection, the restaurant was cited for 4 high and 2 intermediate violations.
The specific categories repeat. High-severity violations have appeared in the record across eight of the most recent nine inspections. The facility has never triggered an emergency closure order despite that accumulation.
The April 28 inspection found the same violation count as October 2023. Between those two dates, the restaurant was inspected at least six more times. The 188 total violations on record span a facility that has been inspected 28 times, which averages to more than six violations per visit across its entire history.
Still Open
State inspectors left Asian Gourmet Too open on April 28 after documenting seven high-severity violations, including failures in parasite destruction, chemical storage, surface sanitation, illness reporting, and management oversight.
Customers who ate there that day, or in the days that followed, were not notified. The restaurant had no consumer advisory posted to flag raw or undercooked items on the menu.
It remained open.