CHOPSTICKS
10339 ROYAL PALM BLVD, Coral Springs FL 33065 · 954.227.2888
Last inspected Mar 3, 2026 · 6 visits since September 2023
APR 24
SEP 24
JAN 25
DEC 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. On speed rack in walk in freezer, wrapped tray of chicken breasts above non commercial wrapped salmon filet.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008104 | Dec 5, 2025 | Feb 23, 2026 | $400 |
| 2--2024024229 | Apr 8, 2024 | May 14, 2024 | $1,800 |
| 2--2023057675 | Sep 29, 2023 | Nov 13, 2023 | $400 |
| 2--2021012073 | Feb 16, 2021 | Apr 22, 2021 | $360 |
| 2--2018003615 | Dec 28, 2017 | May 24, 2018 | $400 |
Inspection history
6 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Spray bottle containing toxic substance not labeled. Operator labeled bleach
Stored food not covered. In chest freezer frozen foods in food container not covered. Operator covered with plastic wrap
Wet wiping cloth not stored in sanitizing solution between uses. Observed used rags on counter tops, not in sani bucket
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at right flip top opposite cook line, raw shrimp stored over cooked chicken. Educated operator on proper separation. Operator reorganized storing raw shrimp to the front and cooked chicken behind.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink located to the back of restaurant missing back flow preventer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for wiping cloth sanitizer bucket when using chlorine as the sanitizer.
Bowl or other container with no handle used to dispense food. Observed in true reach in cooler in kitchen, single serve container with no handle used to dispense mayonnaise. Operator discarded bowl during inspection.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Observed right flip top opposite cook line, cutting board has cut marks and is no longer cleanable.
Food not stored at least 6 inches off of the floor. Observed in walk in freezer, box of tuna stored on floor. Operator elevated during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to steam table in kitchen, utensils stored in standing water at 77F. Operator discarded water during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood vent at cook line soiled with grease. 2. In kitchen, around fryer soiled with grease and food debris.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands for less than 15 seconds. Reviewed proper hand washing procedures with operator. Operator washed hands for more than 15 seconds
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over won tons in walk in freezer. Reviewed storage with operator. Operator reorganized
Raw animal food stored over or with unwashed produce. Raw chicken over unwashed vegetables in dunkers cooler. Operator separated
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back mop sink has no back flow preventer
Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in triple sink. Instructed operator to wash in hand sinks only operator washed hands in hand sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. True cooler at 2:25pm prepped salads 53 ambient cooling for 2 1/2 hours to 52F at 3:02pm. At this rate proper cooling to 41F in four hours will not occur. Items cooling in cooler with mark ambient temperature. Operator moved item to freezer to quick chill
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave in kitchen rust pitted
Spray bottle containing toxic substance not labeled. Unlabeled bottle of grill and oven cleaner. Operator labeled
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Mini flip top cooler cutting board heavily grooved
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in dukers cooler not separate from sellable food. Operator reorganized
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between kitchen flip top coolers. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at Cookline soiled with grease
Sep 18, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over ready to eat avocados in kitchen stainless two door cooler. Operator separated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True reach in cooler- tofu (55F - Cold Holding). Per operator item was placed in unit less than four hours ago from another reach in cooler. Observed true cooler held at high ambient temperature of 66F. Operator moved tofu to freezer to rapid chill. Items not prepared or portioned today.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce at 1:30pm 55F (ambient cooling for 20 min) to 57F at 2:50pm. At this rate proper cooling to 41 F will not occur. Observed unit holding high ambient temperatures. Operator discarded lettuce.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table. fried shrimp (88F - Hot Holding). Per operator food was made less than four hours ago. Observed food under no temperature control. Operator refried shrimp to 177F
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Tested 100ppm
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided and reviewed hand out with operator
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris. Operator moved to be was rinsed and sanitized in triple sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided at inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time vs temperature for sushi rice without a written plan. Printed time as a public health control. Operator filled out during inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen heavily grooved. Operator moved to be was rinsed and sanitized in triple sink
Dishmachine has no data plate/operating specifications.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in front two door cooler with sauces. Operator removed
Apr 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing Krab stick for sushi with bare hands. Operator instructed employee to wash hands and put on gloves
Raw animal food stored in same container as ready-to-eat food. Raw tuna stored in same container as Krab stick in main cook line cooler. Operator removed Krab stick at fried to 181F
Raw animal food stored over or with unwashed produce. Raw calamari, raw shrimp, raw salmon, stored above unwashed broccoli, sprouts in 3 door stainless reach in cooler. Operator reorganized
Handwash sink not accessible for employee use at all times. Employee personal food stored in hand wash sink at warehouse washing area. Operator removed
Identity of food or food product misrepresented. Menu states that establishment is serving "Snapper" establishment using Tilapia in place of snapper and operator unable to provide invoices for Snapper
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for dish machine
No probe thermometer provided to measure temperature of food products. Operator unable to provide at time of inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Sep 29, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 7 high priority.
7 High priority5 Intermediate7 Basic
Show 19 findings ▾
Raw animal food stored over or with unwashed produce. In Dukers reach in cooler middle door, containers of raw squid and raw raw fish above cases of peppers and herbs.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Dukers reach in right door, plate with pieces of raw fish above containers of cream cheese and cut broccoli. Employee removed plate. 2) In fliptop lower cooler, flat of raw shell eggs above open containers of sauces. Employee inverted for proper separation.
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. On speed rack in walk in freezer, wrapped tray of chicken breasts above non commercial wrapped salmon filet.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In Dukers reach in cooler, tempura chicken (46F - Cold Holding). Per employee out of temperature more than 4 hrs. See stop sale. 2) In True glassfront cooler, cut tofu (54F - Cold Holding). Per employee out of temperature more than 4 hrs. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In glass front True cooler, prepared salads 56F @ 3:10pm (ambient cooling 3.5 hrs) to 52F @ 3:30pm. Employee uncovered salads and moved to lowboy cooler to rapid chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Prep table by small fliptop, tempura shrimp (86F - Hot Holding); tempura chicken (87F - Hot Holding). Per employee prepared at 12:00pm. Employee moved containers to walk in freezer to rapid chill. 2) On top of soup container at steam well, rice (115-136F - Hot Holding). Per employee prepared about 3 hrs ago. Employee voluntarily discarded.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading above 200ppm chlorine. Employee remade to proper 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice on time control with time stamp. Person In Charge does not know where form is. New form provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, portioned bags of rice with no date labels
Spray bottle containing toxic substance not labeled. Unknown substance in bottle hanging by dish machine.
Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of sugar in prep area. Employee removed cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on shelf with dry goods by microwave in back prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and lighter next to dry goods and microwave in back prep area.
Food stored on floor. Fryer oil and soy sauce buckets on floor in prep, storage, and hallway areas.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in contact with cornstarch in bulk container in prep area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on top of soy sauce bucket outside office door.
Working containers of food removed from original container not identified by common name. 1) Bulk container flour with unreadable label. Employee relabeled container. 2) Squeeze bottle of oil by fliptop unit missing label. 3) Small containers of salt, sugar, and mixed salt and pepper on shelf by cook line missing labels.
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.