LAO HU TONG
2554 N UNIVERSITY DR, Coral Springs FL 33065 · 954-300-3888
Last inspected Mar 20, 2026 · 3 visits since August 2025
3 inspections trending down, 14 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front hot box; cooked duck (124F - Hot Holding). Per operator food hot holding for less than four hours. Operator turned up temperature of hot box to reheat
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler observed raw pork and chicken placed directly over buckets of ready to eat food or sauces. Operator reorganized
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried chicken (107F @ 1112 to 99 @ 1135- heated Cooling since 1000). Observed food cooling next to active stove top/grill, no temperature control. Operator moved to walk in cooler for quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handwash sink out of paper towels. Operator restocked
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flip top
Show the remaining 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Knives in between equipment such as flip tops and prep counters. Operator removed
Wet wiping cloth not stored in sanitizing solution between uses. Rags on counter
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open chicken over raw open beef in walk in freezer. Operator properly inverted foods
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front hot box; cooked duck (124F - Hot Holding). Per operator food hot holding for less than four hours. Operator turned up temperature of hot box to reheat
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice container. Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. Employee meal in right flip top cooler with other sellable foods. Operator removed employee food
In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between two flip top coolers. Operator removed
In-use wet wiping cloth/towel used under cutting board. Observed at prep area flip top coolers. Operator removed rag
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards contain in kitchen flip top cooler soiled with mold like substance. Operator began cleaned cutting boards
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.