DirtyFLRestaurant Inspection Data

YING KOREAN FRIED CHICKEN

3133 LAKE WORTH RD, PALM SPRINGS 33461

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10794747

  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2025-03-07: Same. **Time Extended** - From follow-up inspection 2025-03-11: Same. **Time Extended**
  • 52-03-4:Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu but served Oyster bay leg style imitation crab meat. Explained and emailed to the consultant. Warning - From follow-up inspection 2025-03-07: Same **Time Extended** - From follow-up inspection 2025-03-11: **Time Extended**

Inspection Date: 3/7/2025

Inspection #: Visit ID: 10793906

  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2025-03-07: Same. **Time Extended**
  • 14-55-4:Basic - - From initial inspection : Basic - Uncleanable sealed wooden knife block in use to store knives. Warning - From follow-up inspection 2025-03-07: Same. **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. fried chicken 74 f , cooked bbq pork 84 f in steam table. No water in steam table. as per operator only 25 minutes there. Explained with google translate. Operator turned on the heating element on the top. As per operator you can eat it cold. I explained her hold cold food 41 f or below, hot food 135 f or higher.it it drops below 135 f for hot holding and less than 4 hours it must be reheated to 165 f. Over 4 hours must be discarded. She is reheating ( chicken dropping in fryer ) (pork in the oven) only when someone orders. Warning - From follow-up inspection 2025-03-07: Fried chicken 78 f, bbq pork 110-115 f both hot holding on steam table . No water in both steam table. Bbq pork top heating element is on , fried chicken top heating element is not on and no water in the steam table.as per operator put in at 10 :30 am current time 1:35 pm. Admin Complaint
  • 52-03-4:Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu but served Oyster bay leg style imitation crab meat. Explained and emailed to the consultant. Warning - From follow-up inspection 2025-03-07: Same **Time Extended**

Inspection Date: 3/6/2025

Inspection #: Visit ID: 10791178

  • 08B-38-4:Basic - Food stored on floor. Box of oil stored on floor in dry food storage room.explained. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula in standing water by rice cooker. Water temperature 77 f. Explained. Warning
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Warning
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Strainer, spoons stored handlers side down in the round container on prep table. Explained. Warning
  • 14-55-4:Basic - Uncleanable sealed wooden knife block in use to store knives. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered Spices container not labeled on dry food storage shelf. Explained. Warning
  • 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. rice 56 cooked yesterday cooling overnight Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. rice 56 cooked yesterday cooling overnight Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cutting raw beef then handled clean knife ( washed knife ) without washing hands. Explained. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing cutting board, knife then put away without sanitizing. Provided Chinese dishwashing handout. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open box of raw chicken stored over cooked beef in upright freezer. Explained. 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. fried chicken 74 f , cooked bbq pork 84 f in steam table. No water in steam table. as per operator only 25 minutes there. Explained with google translate. Operator turned on the heating element on the top. As per operator you can eat it cold. I explained her hold cold food 41 f or below, hot food 135 f or higher.it it drops below 135 f for hot holding and less than 4 hours it must be reheated to 165 f. Over 4 hours must be discarded. She is reheating ( chicken dropping in fryer ) (pork in the oven) only when someone orders. Warning
  • 52-03-4:Intermediate - Establishment advertised crab on menu but served Oyster bay leg style imitation crab meat. Explained and emailed to the consultant. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice 56 cooked yesterday cooling overnight Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Warning