ASIAN CHAO
3174 NW FEDERAL HWY, Jensen Beach FL 34957 · 772-692-3643
Last inspected Jul 27, 2026 · 8 visits since July 2023
FEB 25
NOV 25
FEB 26
MAY 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Observed at 2:15 Cooked rice held using time as a public health control marked with a time that exceeds the 4-hour limit. Time stamp reads 10:00-2:00 Food left out of temperature for more than 4 hours See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house sauce (dehydrated chicken stock) (76F - Cold Holding) Observed in large bucket in prep kitchen at ambient temperature. Per operator, not prepared or portioned today. Per operator, left out at ambient temperature overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. house sauce (dehydrated chicken stock) (76F - Cold Holding) Observed in large bucket in prep kitchen at ambient temperature. Per operator, not prepared or portioned today. Per operator, left out at ambient temperature overnight. See stop sale.
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. Time stamp missing for bourbon chicken. Per operator, out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: pooled raw shell eggs (45F - Cooling) at 1:27; cooling since 10:30 - 45F at 2:01; marinated chicken (54F - Cooling) at 1:29; cooling since 1:19 - 53F at 2:01 Observed in deep covered containers at walk in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator placed products on ice bath in cooler.
Show the remaining 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Food storage pans at drying rack.
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cokes chicken in steam table at 118F Per operator food out of temperature for approximately 15 minutes Operator placed food to reheat to 165F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Feb 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee left kitchen to use the bathroom in food court lobby, returned to kitchen and then engaged in food preparation and handled clean equipment or utensils, without washing hands upon returning to employee area. Manager reviewed and made all kitchen staff wash hands properly at time of inspection
Observed at 2:15 Cooked rice held using time as a public health control marked with a time that exceeds the 4-hour limit. Time stamp reads 10:00-2:00 Food left out of temperature for more than 4 hours See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 2:15 Cooked rice held using time as a public health control marked with a time that exceeds the 4-hour limit. Time stamp reads 10:00-2:00 Food left out of temperature for more than 4 hours See stop sale.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle dirty dish rag then proceed to put on gloves and prepare food without washing hands first. Operator reviewed proper hand washing for employees to wash hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed dirty dish rag on clean prep table.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium sanitizing solution at 0 ppm at triple sink. Operator made fresh solution and retested to 200ppm.
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. Observed cooked rice at 62F on counter of cook line. Per operator, items placed on counter at 10:30 left out of temperature for approximately 1 hour. Operator placed time stamps for time as a public health control for remaining time.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
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 over single serve soy sauce packages at front counter. Operator stored items properly.
Old labels stuck to food containers after cleaning. Observed clean Plastic container with old label on it on drying rack above triple sink. operator removed.
Stored food not covered. observed cheese rangoons uncovered in stainless reach in cooler at back kitchen area. Operator covered items properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wash cloth sanitizer bucket at 0ppm. Operator mixed fresh solution to 150ppm.
Jan 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed employee removed chicken from grill to stored for service at Cooked chicken 160F cooking. Operator moved back to grill to keep cooking. Rechecked a few minutes later, 187F cooking
Dented/rusted cans present. See stop sale. 2 cans of tomatoes sauce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef inside walk-in cooler Operator stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler on cook line raw chicken 50F cold Holding, pooled eggs 50F cold Holding. Per operator products not prepared or portioned today Per operator products stored for approximately 3 hours. Operator iced down
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container seating on top of oven on prep area with cooked chicken 107F hot Holding. Per operator product stored for approximately 30 minutes. Operator moved to inside of oven to reheat to 165F +
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed a bag with cooked noodles inside microwave at cooked noodles 90F reheating. Per operator product done reheating approximately 30 minutes ago. Operator moved bag to microwave for reheating to 165F+
Unwashed fruits/vegetables stored with ready-to-eat food. A vase with zucchini stored above sauces inside walk-in cooler Operator stored properly
Jul 27, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked white rice (61F - Cold Holding); fried rice (61F - Cold Holding) Observed cooked pans of rice on speed rack by walk in cooler. Employee states out of temperature for 30 minutes. Employee states waiting for an order to reheat for service. Operator decided to use time control, operator placed time stamp for remaining 3.5 hours. Sent time control document to operator.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed scallions over washed and cut squash and bell peppers at walk in cooler. Operator stored properly.
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.