ASIAN CHAO
12801 SAWGRASS BLVD #861, Sunrise FL 33323 · 954.533.4406
Last inspected Jul 21, 2026 · 8 visits since February 2024
OCT 24
JAN 25
OCT 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Shrimps (98-110F - Hot Holding) Per cook food item in unit less than 2 hours. Reheated to 166F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2016040452 | Aug 13, 2016 | Sep 22, 2016 | $200 |
Inspection history
8 visits, newest first
Jul 21, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee switched from working with raw chicken to ready-to-eat food without washing hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shrimps stored above containers of sauces in walk in cooler. Manager inverted during inspection.
1 Dead roach on premises under freezer. Cleaned area during inspection.
Accumulation of mold-like substance in the interior of the ice machine
Show the remaining 3 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing wearing dangling bracelets. Removed during inspection.
Equipment and utensils not properly air-dried - wet nesting. Clean containers above Triple sink in kitchen. Removed during inspection.
Floor area next to Walk in Cooler covered with standing water. Cleaned during inspection.
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can and proceeded to cut cabbage without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shell eggs stored above containers of cooked pasta in walk in cooler. Manager inverted.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Shrimps (98-110F - Hot Holding) Per cook food item in unit less than 2 hours. Reheated to 166F
Water leaking from faucet in triple sink
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Oyster sauce can bent at the seam in dry storage. Operator discarded.
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. See stop sale. At the front counter time mark missing on rice, noodles, ribs. Operator placed mark near foods to be identified.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle next to single service items at front counter. Operator moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone left on same shelf as dry storage items. Operator moved.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen next to cook line orange chicken (76F - Cold Holding). Per operator, item has been out of temperature for approximately 30mins. Item placed in walk-in cooler to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on steam table, ribs (108F - Hot Holding). Per operator, item has been out of temperature for approximately 15mins.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in kitchen used to wash wiping cloth.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed: - ice scoop handle not stored above ice in ice machine. - Scoop handle not stored above salt PIC removed and stored appropriately.
Stored food not covered. Observed Spring roll and Crab Rangoon stored unprotected in reach in freezer. PIC covered items.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk-in cooler, unwashed vegetables stored above ready to eat vegetables. PIC removed and stored appropriately.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Front of cook line.
Floor soiled/has accumulation of debris. Under cooking equipment in cook line
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cook line - Observed orange chicken (121F - Hot Holding). Per operator, chicken was not fully cooked and the cooking process will continue when an order is received. Operator advised to used a more appropriate method to prepare chicken as items are being held in the danger zone during that time. - Observed ribs (124F - Hot Holding)at front counter. Per operator, items have been out of temperature for approximately 45mins. Ribs reheated to 166-184F. - Observed white rice (65F - Hot Holding). Per operator, items are held in kitchen until an order is received. Operator placed rice in walk-in cooler to rapid cool.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Orlondieu B expired 04/06/24 Observed Jean O. expired 02/12/24
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with an accumulation of slime.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on tray holding pack of straw on front counter. PIC removed and stored appropriately.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on tray holding pack of straw. PIC removed and stored appropriately.
Stored food not covered. Observed 2 pans of Cheese Rangoon stored uncovered in reach in freezer. PIC covered items.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 0ppm. Corrected to 50ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.- Front line Observed bourbon chicken (114F - Hot Holding); ribs (115F - Hot Holding). per operator items have been out of temperature for approximately 30mins prior to inspection. Operator placed items to be reheated. Second temperature (bourbon chicken 170F; ribs 182F)
No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced paper towel.
Soap dispenser at handwash sink not working/unable to dispense soap.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above three compartment sink. PIC stored in a way to allow proper air drying.
In-use tongs stored on equipment door handle between uses. Observed tong stored over grill handle. PIC removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in cooler gasket with an accumulation of black mold like debris.
Stored food not covered. Observed opened bags of uncovered vegetable spring roll and egg roll stored in reach in freezer.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.