DirtyFLRestaurant Inspection Data

CHEN'S KITCHEN

West Broward Boulevard
Fort Lauderdale, Florida, 33311
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10832300

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl with no handkerchief in sugar, employee removed. Corrected On-Site Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler with chicken, employee removed at time of inspection. Corrected On-Site Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Meat on floor in walk in cooler. Oil on floor on cook line. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table through out establishment. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 21-07-4:Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee removed at remade tested 50 ppm. Corrected On-Site Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, employee removed at labeled at time of inspection. Corrected On-Site Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. 4 dented cans of oyster sauce. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 09-01-4:High Priority - - From initial inspection : High Priority - 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. Observed employee touch cut lettuce and cooked chicken with bare hands. Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62 F on counter, employee placed in walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 88 F, chicken 117 F- retemp 165 F on counter. Employee reheated chicken. **Corrective Action Taken** Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink, employee removed at time of inspection. Corrected On-Site Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler on cook line not date marked. Warning - From follow-up inspection 2025-05-27: **Time Extended**

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10837385

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee remove sanitizer bucket from handwash sink and clean out handwash sink then begin food prep without washing hands.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink. Employee removed at time of inspection. Corrected On-Site
  • 53B-01-5:Intermediate - 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. On callback from inspection completed on 5/5/2025. Warning

Inspection Date: 5/5/2025

Inspection #: Visit ID: 10738433

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handkerchief in sugar, employee removed. Corrected On-Site Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler with chicken, employee removed at time of inspection. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Warning
  • 08B-38-4:Basic - Food stored on floor. Meat on floor in walk in cooler. Oil on floor on cook line. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table through out establishment. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee removed at remade tested 50 ppm. Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, employee removed at labeled at time of inspection. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 4 dented cans of oyster sauce. Warning
  • 09-01-4:High Priority - 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. Observed employee touch cut lettuce and cooked chicken with bare hands. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62 F on counter, employee placed in walk in cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 88 F, chicken 117 F- retemp 165 F on counter. Employee reheated chicken. **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink, employee removed at time of inspection. Corrected On-Site Warning
  • 53B-01-5:Intermediate - 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. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler on cook line not date marked. Warning

Inspection Date: 12/9/2024

Inspection #: Visit ID: 10699360

  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.