SUN SUN CHINESE FOOD
10335 West Sample Road
Coral Springs, Florida, 33065
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at back exit door
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Heavy food debris on kitchen floor under kitchen equipment
- 08B-12-5:Basic - Stored food not covered. Broccoli in wall in cooler not covered. Operator covered Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with grease by cook line
- 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. Reviewed big 6 with operator Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food residue
Food safety inspection conducted on 5/8/2025 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 12/2/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Styrofoam container, not inverted at kitchen shelf. Operator inverted Corrected On-Site
- 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 cell phone on kitchen prep table. Operator removed Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over vegetables in reach in cooler. Operator properly separated 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. Reviewed food borne illnesses with operator. Provided hand out to operator.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at kitchen hand sink. Operator provided paper towels Corrected On-Site
Food safety inspection conducted on 12/2/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 8/9/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor on cookline. Manager removed and stored on shelf. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping clothes under cutting board on prep table in kitchen.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Torn foil on shelves above make table and flip top in kitchen.
- 08B-12-5:Basic - Stored food not covered. Bag of dry spice open under prep table in kitchen. Manager removed and placed in food container with lid. Corrected On-Site
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons and forks at bagging area not stored with handles facing the same direction.
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Kitchen sanitizer bucket chlorine mixed with soap. Manager dumped and remade sanitizer to proper 100ppm chlorine. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 2 soiled wet wiping cloths on cookline.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell egg and moved container of fried rice to walk in cooler without washing hands. Reviewed proper handwashing with employee when handling raw shell eggs. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken over raw pork in walk in cooler. Manager rearranged items. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading over 200ppm. Manger remade solution to proper 100ppm. Corrected On-Site Repeat Violation Admin Complaint
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Extras provided to operator Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
Food safety inspection conducted on 8/9/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 2/23/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bag of frozen chicken thawing in sink in kitchen. Employee moved to walk in to thaw under refrigeration. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, portioned cooked rice (47F - Cooling). Per employee in cooler since midnight. See stop sale.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen chicken thawing in sink in standard printed to go bag.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, portioned cooked rice (47F - Cooling). Per employee in cooler since midnight.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Employee remade to correct 100ppm. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin printed and provided. Corrected On-Site Repeat Violation
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 2/23/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 8/10/2023
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed main kitchen exit door has gap at main door and screen door.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Main kitchen cook line- observed mini oven interior soiled with foods debris.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen prep table- observed soiled wiping cloth on prep table. Employee removed wiping cloth. Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter- observed employee touched front counter and apron then proceeded to touch wonton pastry with cream cheese without washing hands and putting on gloves. Advised employee to wash hands. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen cook line- observed hand washing sink being blocked by empty boxes. Operator removed boxes. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at Main kitchen cook line. Operator provided paper towels. Corrected On-Site
Food safety inspection conducted on 8/10/2023 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).