JAN MEI
8905 W OAKLAND PARK BLVD, Sunrise FL 33351 · 954-749-0699
Last inspected Mar 3, 2026 · 6 visits since February 2024
MAY 24
DEC 24
MAY 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 wearing only one glove. Glove free hand touching cooked pork during preparation.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee washed hands with no soap.
Non-food grade paper/paper towel used as liner for food container. Observed egg create user to line bus pan containing cooked chicken wings. Operator removed egg create from container.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee preparing in raw chicken and then touched clean utensils before changing gloves. After brief education, employee then changed gloves and wash hands.
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 12:14 P.M., no time mark on cooked rice at cookline held using time as a public health control. Per operator, rice transfer to cookline at 11:30 A.M. Operator correctly time marked rice.
Show the remaining 7 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands in 3 compartment sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraints.
Floor soiled/has accumulation of debris. -Observed accumulation of black mold like substances buildup on kitchen floor.
Food stored on floor. -Observed containers with food items stored on kitchen floor. -Observed various food items stored on walk in cooler floor.
Stored food not covered. Observed several uncovered containers with food items stored in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residues buildup on walls throughout kitchen.
Oct 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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 2 door reach in freezer, observed raw chicken placed over frozen crab rangoons. Operator removed
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; egg drop soup (123F - Hot Holding)as per operator, food portioned and prepared today, observed hot table setting low. Operator placed in WOK to reheat to 165F Prep Counter; cooked rice (78F - Hot Holding). As per operator food portioned and prepared today, left on counter until establishment receives an order. Operator placed foods inside wok to reheat. Rice is now 178F
Records/documents for required employee training do not contain all of the required information.
Bowl or other container with no handle used to dispense food. Inside walk in cooler, in container of chopped onions, observed bowl used as scoop. Operator removed
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple rags on prep counters and flip top, used but not stored in sanitizer bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator made sanitizer bucket and placed rags inside with no chlorine, 0ppm. Instructed operator on how to correctly set up sanitizer bucket with chlorine. Operator corrected 100ppm
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice next to cook line; Fried rice (121 - Hot Holding). Per operator food meant to keep warm until needed for fried rice. Out of temperature less than 4hrs. Operator made to reheat food above 165F
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink container on top of shelf above rice cooker. Operator removed
Employee with no hair restraint while engaging in food preparation. No hair restraint on operator cooking food in kitchen
Dec 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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 wearing only one glove. Glove free hand touching cooked pork during preparation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen counter; fried rice (65F - Hot Holding). Operator intends to hold, until an order is ready, at room temperature. Under no temperature control, out of temp for less than 1hr. Operator moved to walk in cooler. Explained TPHC
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.
Food stored on floor. 2 buckets of flour stored in direct contact with floor, operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 117F° water on hot well. Operator exchanged water for 147F°
May 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer, obeseverd raw chicken over ready to eat crab dumplings.noperator inverted
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right Flip top; cooked pork (45F - Cold Holding) Lo mein noodles (45F - Cold Holding). Per operator foods not portioned or prepared today. In unit less than 2 hours. Operator transferred items from walk in to counter top. Operator placed back in walk in.
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.
Bowl or other container with no handle used to dispense food. Observed bowl in bag of uncooked rice. Operator removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used for bulk container of cornstarch, handle buried inside. Operator placed properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 118°F. Operator replaced with hot water 156F°
Working containers of food removed from original container not identified by common name. Bulk container of cornstarch not labeled operator labeled
Feb 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, container of raw shell eggs above container of cooked noodles. Employee moved eggs to bottom of cooler.
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 Kelvinator reach in freezer, containers of raw chicken above container of raw shrimp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Beside steam table at cook line under no temperature control, container steamed wontons (79F - Hot Holding). Per manager, wontons prepped approximately 45 minutes. Manager moved to cooler to chill and cold hold. 2) In double boiler in steam well,
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucets at outside mop sink missing vacuum breakers.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple bags of tempura chicken, cooked wontons, fried chicken in walk in cooler not date labeled. Per manager items prepared 2 days ago and morning before...more than 24 hrs.
Bowl or other container with no handle used to dispense food. Plastic container in bulk cornstarch. Manager removed.
Employee with no hair restraint while engaging in food preparation. Two employees on cook line not wearing hair restraints.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water on expo counter. Manager dumped water and replaced with clean paddle.
Working containers of food removed from original container not identified by common name. 1) Bulk containers of corn starch and sugar in dry storage not labeled. 2) Working containers of salt, sugar, and msg on cook line not labeled. Manager labeled all containers.
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.