CHOPSTICKS
10339 ROYAL PALM BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/28/2025
High Priority
4
Intermediate
4
Basic
5
Total
13
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Mini flip top cooler cutting board heavily grooved **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in dukers cooler not separate from sellable food. Operator reorganized **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between kitchen flip top coolers. Operator removed **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at Cookline soiled with grease
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands for less than 15 seconds. Reviewed proper hand washing procedures with operator. Operator washed hands for more than 15 seconds **Corrected On-Site**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over won tons in walk in freezer. Reviewed storage with operator. Operator reorganized **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed vegetables in dunkers cooler. Operator separated **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back mop sink has no back flow preventer
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in triple sink. Instructed operator to wash in hand sinks only operator washed hands in hand sink **Corrected On-Site**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. True cooler at 2:25pm prepped salads 53 ambient cooling for 2 1/2 hours to 52F at 3:02pm. At this rate proper cooling to 41F in four hours will not occur. Items cooling in cooler with mark ambient temperature. Operator moved item to freezer to quick chill **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave in kitchen rust pitted
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of grill and oven cleaner. Operator labeled **Corrected On-Site**
Food safety inspection conducted on 1/28/2025 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 9/18/2024
High Priority
5
Intermediate
4
Basic
3
Total
12
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen heavily grooved. Operator moved to be was rinsed and sanitized in triple sink
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in front two door cooler with sauces. Operator removed **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over ready to eat avocados in kitchen stainless two door cooler. Operator separated. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True reach in cooler- tofu (55F - Cold Holding). Per operator item was placed in unit less than four hours ago from another reach in cooler. Observed true cooler held at high ambient temperature of 66F. Operator moved tofu to freezer to rapid chill. Items not prepared or portioned today. **Corrective Action Taken**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce at 1:30pm 55F (ambient cooling for 20 min) to 57F at 2:50pm. At this rate proper cooling to 41 F will not occur. Observed unit holding high ambient temperatures. Operator discarded lettuce.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table. fried shrimp (88F - Hot Holding). Per operator food was made less than four hours ago. Observed food under no temperature control. Operator refried shrimp to 177F **Corrected On-Site**
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Tested 100ppm **Corrected On-Site**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided and reviewed hand out with operator
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris. Operator moved to be was rinsed and sanitized in triple sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided at inspection
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time vs temperature for sushi rice without a written plan. Printed time as a public health control. Operator filled out during inspection. **Corrected On-Site**
Food safety inspection conducted on 9/18/2024 revealed 12 total violations (5 high priority, 4 intermediate, 3 basic).