Neighbourhood
Coral Spring33065
Restaurants152
Spotless inspections7%
Ordered shut8
Fines$69k
A 78B 20C 14D 12F 13Not rated 15
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, portioned raw beef on top of portioned cooked pork. Employee began to rearrange.
High priorityMAINLAND CHINA BISTRO →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In right fliptop bottom cooler, pooled raw shell eggs on shelf above open can of ketchup. Employee rearranged to properly separate.
High priorityMAINLAND CHINA BISTRO →Aug 26, 2026
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer, tray of raw prepped chicken above non commercially bagged raw beef. Employee began to rearrange items.
High priorityMAINLAND CHINA BISTRO →Aug 26, 2026
Toxic substance/chemical improperly stored. Spray bottle of glass cleaner on counter by boba machine in Tiger Sugar. Employee moved bottle to,floor.
High priorityMAINLAND CHINA BISTRO →Aug 26, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket reading 200ppm chlorine. Employee remade to proper 100 chlorine.
High priorityMAINLAND CHINA BISTRO →Aug 26, 2026
Container of medicine improperly stored. Bottle of pain reliever on counter beside clean glassware at bar area. Employee removed medication.
High priorityEMBARCADERO 41 →Aug 25, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In 3 door lowboy cooler at make line, house chimichurri w/ garlic (50F - Cooling). Per employee, garlic is sautéed before preparation and chimichurri was prepared and unit from 8-24. See stop sale.
High priorityEMBARCADERO 41 →Aug 25, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In cookline lower fliptop cooler, portioned rice 75F at 2:40pm (Cooling from approximately 11:00am). See stop sale.
High priorityEMBARCADERO 41 →Aug 25, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After multiple attempts and priming, bar dishmachine reading 0ppm chlorine. Advised manager to use dishmachine in back for cleaning and sanitizing.
High priorityEMBARCADERO 41 →Aug 25, 2026
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cookline cracked raw shell eggs and continued handling multiple pans to prepare other items without washing hands and changing gloves. Discussed with manager to translate proper hand washing procedures with employee.
High priorityEMBARCADERO 41 →Aug 25, 2026
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling clean sanitized dishware from machine without washing hands after spraying and loading dirty dishware. Reviewed proper handwashing with manager to translate to employee.
High priorityEMBARCADERO 41 →Aug 25, 2026
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee at front ceviche make line washed hands for less than 10 seconds before beginning new task. Reviewed proper procedures with employee to properly wash hands for minimum 10 seconds.
High priorityEMBARCADERO 41 →Aug 25, 2026