ORIENT KITCHEN
3013 YAMATO RD B9, Boca Raton FL 33434 · 561-241-9933
Last inspected Apr 27, 2026 · 8 visits since October 2023
APR 24
JAN 25
MAR 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. A dozen shelled raw eggs sitting on rice cooker on cook line. Chef returned to cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 6.36 lbs water chestnuts
Non-food grade paper/paper towel used as liner for food container. Paper towels being used a a food liner for leafy greens. Chef removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces. Chef moved chicken
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. A dozen shelled raw eggs sitting on rice cooker on cook line. Chef returned to cooler
Show the remaining 7 findings ▾
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. See stop sale. No time mark on cut cabbage 69°f, chef they just opened for business 30 minutes ago.
Bowl or other container with no handle used to dispense food. Plate being used as a scoop for dumplings. Chef removed plate
Carbon dioxide/helium tanks not adequately secured. Co tanks by front counter not secured
Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing a hair restraints while engaging in food preparation
Food stored on floor. Box of unwashed broccoli on the floor in walk in cooler. Chef picked up box.
In-use knife/knives stored in cracks between pieces of equipment. Cleaver in between cooler on cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cook line in standing water. Chef removed utensils
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 75F standing water on cook line. Operator removed.
Feb 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw shrimp stored over box of unwashed broccoli in walk in cooler. Operator reorganized.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (59F - Cold Holding) not prepped or portioned today stored in double stacked container above cooling/fill line on top of items in flip top cooler. Per operator, item was placed in cooler less than 2 hours ago. Operator placed item into reach in cooler to chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket at to go prep area 200ppm. Operator diluted solution, retesting at 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pork rib (73F - Cooling for 1 hour at 3:15, 73F at 3:40) in deep filled covered container in walk in cooler. Operator removed covering to help increase cooling rate.
Food manager certification expired. Linh Lee expired on 9/1/2025. No other food manager certification provided. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Spray bottle containing toxic substance not labeled. Spray bottles container surface cleaner not labeled at kitchen hand sink.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks not secured at front counter kitchen walkway.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 75F standing water on cook line. Operator removed.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Bottle contains a pink liquid identified as a degreaser. Operator labeled spray bottle
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Bag of carrots stored on Walk In Cooler Floor Employee placed carrots on shelf
Time/temperature control for safety food thawed in an improper manner. Beef being thawed in plastic container at room temperature Employee placed container with Beef under running water.
Wall soiled with accumulated grease. Wall below and above Hood system
Jan 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not in commercial packaging over raw fish at reach in freezer on cook line, raw chicken over sauces at reach in cooler on cook line. Educated operator on proper storage procedures.
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. Raw chicken not in commercial packaging over raw fish at reach in freezer on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (45F - Cold Holding); crispy chicken (45F - Cold Holding); vegetable egg rolls (52F - Cold Holding) Observed sitting out on shelf at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Advised operator to use time control. Time control procedure emailed to operator. Advised operator to place time mark for remaining 3.75 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked black bean paste (81F - Hot Holding) Observed on crash cart on cook line. Per operator, out of temperature for approximately 30 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining 3.5 hours. Time control procedure emailed to operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink, 2 hose connections. Missing vacuum breaker on left side hose connection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips observed for sanitizer buckets and triple sink chlorine sanitizer.
Spray bottle containing toxic substance not labeled. Degreaser spray bottle not labeled at cook line. Advised operator to label all chemicals.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator corrected to 100ppm chlorine sanitizer.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken on top of raw shrimp. Chef removed beef and chicken
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Box of food on the floor in the walk in cooler. Chef picked up box of food.
In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers on cook line. Chef removed knives
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use tongs stored on equipment door handle between uses. Main kitchen cook line- observed tongs hanging on oven door handle.
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.