S.E.A ASIAN BISTRO
1933 N UNIVERSITY DR, Coral Springs FL 33071 · 5613854851
Last inspected Jul 20, 2026 · 10 visits since September 2023
MAR 25
MAY 25
OCT 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Panko breading stored not covered. Flying insects landing on bulk container of panko breading. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024063792 | Sep 9, 2024 | Feb 13, 2025 | $200 |
| 2--2020051492 | Nov 9, 2020 | Apr 21, 2021 | $160 |
| 2--2017029016 | May 30, 2017 | Aug 11, 2017 | $160 |
Inspection history
10 visits, newest first
Jul 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cut vegetables in flip top cooler. Operator relocate shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork cold held at 55F in prep station. Per operator, pork transfer to area 1 hour prior to the inspection. Operator removed pork to walk in freezer for quick chill. -Observed hard boiled eggs cold held in flip top cooler at 44F. Per operator, eggs transfer to unit 2 hours before the inspection. Operator placed ice packs on item for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken wings hot held at 89F in kitchen. Per operator, chicken cooked 2 hours prior to the inspection. Operator reheat chicken wings to 177 F.
Handwash sink not accessible for employee use at all times. -Observed hand wash sink blocked with garbage container at dishwashing area. Operator relocate garbage container.
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed various equipment stored inside hand wash sink at dishwashing area. Operator removed.
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. Observed 2 new employees not showing proof of their health responsibility.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black substances buildup inside ice machine.
Bowl or other container with no handle used to dispense food. Observed bowl used to dispense rice.
Food stored on floor. Observed various food items stored on walk in cooler and freezer floor.
Light shield damaged/in disrepair. Observed a light shield missing in food storage area.
Stored food not covered. Observed an uncovered container with precooked chicken stored in walk in cooler. Operator covered.
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 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 reach in freezer, raw fish and beef directly over ready to eat ingredients. All items not in original packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top 1; kimchi (47F - Cold Holding). As per operator foods in unit not portioned or prepared today. In unit less than 4hrs. Observed kimchi in separate container not properly seated in flip top. Operator moved to reach in cooler for quick chill
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle behind bar area covered in black mold like substance. Operator dismantled and started pre soaking nozzle to prepare for cleaning
No soap provided at handwash sink. Next to stove in back prep area. Operator restocked
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Kitchen flip top cutting board
Ice scoop handle in contact with ice. In back next to ice machine, ice scoop in standing water.
In-use ice scoop stored on soiled surface between uses. Ice scoop on dirty surface behind bar area. Operator placed in clean container
In-use wet wiping cloth/towel used under cutting board. Rag under cutting board in cook line area
Wet wiping cloth not stored in sanitizing solution between uses. rags not in sanitizer bucket behind bar area. Operator removed and placed in bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) behind sushi bar. Operator remade to 100ppm
Oct 16, 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 ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 110F water. Operator removed
Insect control device installed over food preparation area. Over prep table
May 14, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top right; cooked chicken (46F - Cold Holding); raw shrimp (61F - Cold Holding). As per operator food not portioned or prepared today, in unit less than 4 hrs. Operator moved to another cold holding unit for quick chill.
No soap provided at handwash sink. Hand wash sink next to out of order warmer in kitchen, no soap. Operator placed soap at sink
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm)
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for making tea in standing water 79F. Operator replaced with 148F water
Insect control device installed over food preparation area. Bug zapper over food prep table in back kitchen area
Stored food not covered. In chest freezer, food stored not covered inside zip loc bag. Operator sealed all none covered products.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority3 Intermediate8 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (45F - Cold Holding); raw chicken (44F - Cold Holding). Operator prepared both food items a day prior and left overnight to cool. Food items did not reach 41F°. See stop sale.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In back storage area observed approximately eight small flying insects, flying and landing on dry storage shelf and open dry storage bulk container of panko breading.
Raw animal food stored over/not properly separated from ready-to-eat food. In three door lowboy cooler; Raw beef over cooked chicken wings. Operator rearranged.
Stop Sale issued due to food not being in a wholesome, sound condition. Panko breading stored not covered. Flying insects landing on bulk container of panko breading. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice (45F - Cold Holding); raw chicken (44F - Cold Holding). Operator prepared both food items a day prior and left overnight to cool. Food items did not reach 41F°. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top(left); cooked pork (71F - Cold Holding); raw salmon (54F - Cold Holding); Kitchen flip top(right); raw beef (50F - Cold Holding); raw shell eggs (49F - Cold Holding). Per operator foods in unit not portioned or prepared today, in unit less than 4hrs. Operator placed all food items in working coolers on ice.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Boudsakone Souvannasy 10/14/2015
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi not identified on menu
No proof of required state approved employee training provided for any 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. Bowl used as scoop for bulk container of rice. Operator removed and placed scoops with handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent by kitchen entrance above single service item rack
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not protected by cover in cook line, not inverted. Operator inverted
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on counter stored with single service items
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer for kitchen flip tops
Stored food not covered. Bulk container of Panko breading left open in dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple rags in cook line not stored in sanitizer bucket. Operator placed in buckets
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor behind cook line and in sushi bar. Operator placed off the floor
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 small flying insects, in 3 compartment sink area next to dish machine, not landing on anything. Observed 2 live flying insects inside storage area next to kitchen, not landing on anything.
Raw animal food stored over/not properly separated from ready-to-eat food. Inside 3 door lowboy cooler, raw chicken over rte scallions. Operator inverted
Handwash sink used for purposes other than handwashing. Observed woven basket inside the hand wash sink
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed and posted on sushi bar
Bowl or other container with no handle used to dispense food. Bowl used as scoop for ready to eat pork sauce, in walk in cooler. Operator removed
In-use ice scoop stored on soiled surface between uses. Observed ice scoop in direct contact with fountain soda machine.
Wiping cloth sanitizing solution stored on the floor. In sushi bar area, wiping cloth sanitizer bucket stored in direct contact with floor underneath prep table. Operator removed
Jan 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 0ppm chlorine. Observed sanitizer bucket empty. Sanitizer replaced, primed, and reading 100ppm chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Multiple employees moving in and out of cook line doing various tasks and returning to line without hands before putting on gloves. Reviewed proper procedures with manager and employees starting washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Avantco reach in freezer, Portioned bags of raw chicken above open case of rice cakes. Employee rearranged items for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. In Randell reach in cooler, flats of raw shell eggs above buckets of prepared sauces. Employee rearranged cooler to separate items properly.
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. Boba pearls being kept on time missing time mark. Per manager prepared less than 2 hrs. Manager added time mark.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. 1) At RIGHT FLIPTOP UPPER - beans sprouts 54F at 3:20pm (pulled cooling 3 hrs) to 46F at 4:15pm; cut lettuce 56F at 3:20pm (prepped cooling 3 hrs) to 44F at 4:15pm in walk in cooler; eggs at 3:20pm (74F - Pulled Cooling) to 58F at 4:15pm. Top to unit was open at start of inspection. Top closed and items moved to reach in cooler to rapid chill back to 41F. 2) In left fliptop upper unit, soft boiled eggs 49-55F at 3:25pm (pulled cooling 4 hrs). Observed top of unit open at beginning of inspection. Per employee, verified pulled from cooler at 11:30am. Eggs moved to walk in cooler to rapid chill back to 41F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter with attached hose at mop sink missing vacuum breaker. Employee purchased during inspection and installed.
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. No signature forms for new employees hired less than 60 days. Health reporting agreement provided.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on dry goods shelf by entrance to kitchen. Manager removed beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket hanging on dry goods shelf by entrance to kitchen. Manager removed.
Working containers of food removed from original container not identified by common name. Bulk containers of flour and sugar in back store room not labeled.
Sep 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler, milk (48F - Cold Holding); sour cream (50F - Cold Holding). The items were put into the cooler less than 4 hours ago. The items were removed to the walk in cooler to chill and cold hold. At the front cookline cooler, hummus (55F - Cold Holding); tzatziki (55F - Cold Holding); eggplant (55F - Cold Holding); caviar spread (55F - Cold Holding); roasted garlic oil (55F - Cold Holding). The items were moved to the cooler less than 4 hours ago. The items were moved to the walk in cooler to chill and cold hold.
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.
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.