ASIAN CHAO STORE #F45
12801 SAWGRASS BLVD UNIT F235, Sunrise FL 33323
Last inspected Jul 20, 2026 · 11 visits since October 2023
JUN 25
SEP 25
JAN 26
MAR 26
JUL 26
▼ IMPROVING
5 inspections trending up, 44 points better than where it started.
Roach activity present as evidenced by live roaches found. - Kitchen Observed 1 live roach crawling on wall next to storage shelf.
★ 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--2015035838 | Jul 22, 2015 | Sep 10, 2015 | $200 |
Inspection history
11 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee switched from working with raw shrimps to ready-to -eat cooked shrimps without washing hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly.
Spray bottle containing toxic substance not labeled. Manager labeled degreaser spray bottle during inspection.
In-use wet wiping cloth used under cutting board on prep table in kitchen. Removed during inspection.
Interior of Blodgett oven has accumulation of black substance grease and food debris.
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator remade to 100ppm
Handwash sink used for purposes other than handwashing. Observed food debris and wet paper towel inside kitchen handwash sink. Operator removed
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Upon arrival employee left establishment to call owner. As per owner both managers on vacation
Cutting board has cut marks and is no longer cleanable. Observed tan grooved cutting board
In-use wet wiping cloth/towel used under cutting board. Observed wet rag under cutting boards
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to store cooked food in clean container without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Equipment and utensils not properly air-dried - wet nesting. Containers under prep table in kitchen. Employee removed and dried containers during inspection.
Interior of oven has accumulation of black substance and grease
Nonfood-contact surface soiled with grease, dirt, slime. Shelf under prep table next to cook line soiled. Employee cleaned during inspection.
Sep 30, 2025Inspection 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. Next to triple sink water near drain. Operator cleared floor area of water.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen next to cookline handle touching rice. Operator moved.
Jun 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at triple sink - 200+ ppm, operator dumped and created a new sanitizing solution. 100ppm
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting unwashed broccoli, proceeded to handle Ready to Eat Egg rolls. Employee discarded items at will.
Raw animal food stored over or with unwashed produce. Observed box of raw chicken stored directly on top of cabbage heads. Operator stored correctly.
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. Observed at display counter - pork ribs, sweet plantains, fried rice and noodles without time marks. As per operator items held for approximately 2 hours. Operator provided proper time marks.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter top in kitchen - cooked rice (64F - Hot Holding); cooked noodles (66F - Hot Holding); fried nuggets (76F - Hot Holding) as per employee items held for future orders. As per employee items held out of temperature for approximately 30 minutes, employee placed items in cooler.
Employee eating in a food preparation or other restricted area. Observed employee drinking from open container in preparing counter in kitchen. Employee discarded drink at will.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation while wearing a wrist watch.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed in sink next to triple sink - shrimp thawing in standing water (74F). As per operator items held out of temperature for approximately an hour.
Old labels stuck to food containers after cleaning. Observed at shelf under prepping table in kitchen - plastic containers with old labels.
Time/temperature control for safety food thawed in an improper manner. Observed in sink next to triple sink - shrimp thawing in standing water (74F). As per operator items held out of temperature for approximately an hour.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken stored above raw shrimp. PUC removed and stored appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (55F - Cold Holding) at prep sink. 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 cook line orange chicken (86-176F - Hot Holding). Per operator item has been out of temperature for approximately 15mins. Item placed to be reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation old food debris.
Old labels stuck to food containers after cleaning. Observed on clear container above three compartment sink. PIC removed label.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawed in standing water in prep sink.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (59F - Cold Holding); steak (46F - Cold Holding, carrot and beans (48F - Cold Holding) in unit across from cook line. Per operator, per operator, items were placed in unit at approximately 11:00am. Items have been out of temperature for approximately 1 to two hours. Items were not prepared or portioned today. PIC placed items in walk-in to rapid cool.
Toxic substance/chemical improperly stored. Observed chemicals stored next to food ingredients in shelf beside walk-in cooler. PIC stored appropriately.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken cooked 9/4/2024 not date marked.
Old labels stuck to food containers after cleaning. Observed over three compartment sink. PIC removed labels.
Soiled dry wiping cloth in use. Observed soiled wiping cloth on prep table across from stove.
Stored food not covered. Observed cooked chicken stored uncovered in walk-in cooler. PIC covered.
Feb 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 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.
Roach activity present as evidenced by live roaches found. - Kitchen Observed 1 live roach crawling on wall next to storage shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cabbage (71F - Cold Holding); lo mien (64F - Cold Holding). Per operator, items were not prepared or portioned today. items were taken from walk-in cooler approximately 1.5 hours prior to inspection. Items were placed into walk-in cooler to allow rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Front Counter Observed vegetable spring roll (121F - Hot Holding, reheated to 176F), ribs (133F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins.
Dead roaches on premises. - kitchen Observed 3 dead roach on floor under storage shelf. PIC cleaned and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored next to single service items. PIC removed and stored appropriately.
Food stored on floor. - kitchen Observed buckets of sauces stored on floor. Employee removed.
Stored food not covered. Deep freezer, observed cheese rangoon stored unprotected. Employee covered.
Wet wiping cloth not stored in sanitizing solution between uses. - Front line.
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stocked piled before properly air dried.
Floor area(s) covered with standing water at dishwashing areas.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.
Oct 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Observed at 3:15 p.m. cooked chicken cooling at 71°F. Per operator, chicken cooked at 12:30 p.m. Operator reheat chicken to 167°F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw chicken stored over ripe plantains in true freezer. Operator relocate raw chicken.
Roach activity present as evidenced by live roaches found. -Observed 3 live roaches underneath food storage shelves in dry storage areas. Dry storage area not separated from food preparation and dishwashing areas.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch garbage container and then touch clean in used utensils without changing gloves and wash hands. Instruct employee tho change gloves and wash his hands.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Observed container with cooked chicken covered while cooling in walk-in cooler. Operator removed covered.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
Carbon dioxide/helium tanks not adequately secured. -Observed 2 c02 tanks at dishwashing area not secured. Operator used chain to secure tanks.
Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stocked piled before properly air dried.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and sanitizing food containers without rinsing. Advice employee to wash,rinse, sanitize and properly air dry food containers
Floor area(s) covered with standing water at dishwashing areas.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.
No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at handwash sink at front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on food containers lids.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed an in-use wet wiping cloth at front line not stored in sanitizer solution between uses. Operator placed cloth in sanitizer solution.
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.