CHOPSTIX CHINESE RESTAURANT
4300 W LAKE MARY BLVD STE 1020
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 7/3/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-09-4:Basic - - From initial inspection : Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. - license is No Seating. Establishment has tables and chairs with customers sitting for lunch. - provided seating change evaluation form. Warning - From follow-up inspection 2024-07-03: **Time Extended**
- 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. - hood filter removed and temporary, portable A/C exhaust piped into open space of missing hood filter Warning - From follow-up inspection 2024-07-03: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter baffles soiled Warning - From follow-up inspection 2024-07-03: **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-07-03: **Time Extended**
Food safety inspection conducted on 7/3/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 7/2/2024
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. - cook line employee Warning
- 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. - license is No Seating. Establishment has tables and chairs with customers sitting for lunch. - provided seating change evaluation form. Warning
- 08B-38-4:Basic - Food stored on floor. - jugs of cooking oil. Manager moved. Corrected On-Site Warning
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. - hood filter removed and temporary, portable A/C exhaust piped into open space of missing hood filter Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter baffles soiled Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. - shelled eggs over unwashed cabbage in walk in cooler Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef in walk in cooler Warning
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. - at triple sink. Manager moved. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. RIGHT COOKLINE COOLER: - eggroll (46F - Cold Holding); - dumplings (46F - Cold Holding); - breaded chicken (46F - Cold Holding); - pooled eggs (46F - Cold Holding) Manager states doors open too long during busy hours. Warning
- 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. - provided to operator 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. - manager not able to locate certificates. Warning
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - establishment using Purox brand bleach. Manufacturer instructions for use does not include sanitizing. - employee went to store. Brought back regular bleach. Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. - squeeze bottle of oven cleaner. Manager added label. Corrected On-Site Warning
Food safety inspection conducted on 7/2/2024 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 2/29/2024
High Priority
5
Intermediate
2
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods stored on shelf at walk in cooler with food served to the public
- 14-11-5:Basic - Equipment in poor repair. First reach in cooler at cooks line not keeping temperature 41F and below
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by triple sink Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Case of water stored on the floor at front counter
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. First reach in cooler at cooks line
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cut vegetables in containers lined with paper towels in walk in cooler
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over lettuce at walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sautéed mushrooms in reach in cooler at cooks line Raw pork stored over cut vegetables at reach in cooler at cooks line Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork temping at 60F at reach in cooler on cooks line Cooked chicken temping at 54F at reach in cooler at cooks line. Per operator both items were in reach in cooler overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork temping at 60F at reach in cooler on cooks line Cooked chicken temping at 54F at reach in cooler at cooks line. Per operator both items were in reach in cooler overnight
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired manager certificate-Fanzhang Li-1-28-19-ServSafe
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing towel in hand wash sink at cooks line
Food safety inspection conducted on 2/29/2024 revealed 12 total violations (5 high priority, 2 intermediate, 5 basic).
Inspection on 10/26/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Fry basket damaged
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -in the stock room rice on the floor
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the fryers -hood filters soiled
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink splitter
Food safety inspection conducted on 10/26/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).