DirtyFLRestaurant Inspection Data

CHINA SUN

7039 W BROWARD BLVD STE A

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/11/2024

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Walk In Cooler. Used to dispense flour Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Built up of food on flour container Repeat Violation

Inspection Date: 10/2/2024

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. -Observed accumulation of black mold like substance buildup on floor and drain underneath 3 compartment sink.
  • 08B-38-4:Basic - Food stored on floor. -Observed containers with cooking oil and soy sauces stored on kitchen floor. Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on food containers to include; sugar, flour, rice and salt. Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed interior of glass door true refrigerator soiled with accumulation of old food residue.
  • 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with cut onions stored in walk in cooler.
  • 14-17-4:Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth found at front line not stored in sanitizer solution between uses. Operator placed cloth in sanitizer bucket Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Observed 4 badly dented cans with apple sauces in dry storage after. Operator informed and stop sale issued.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over cooked beef in walk in freezer. Operator relocate cooked meat. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed hand wash sink at front line used as dump sink. Evidence by large wast food particles found inside.

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8570082

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense flour at dry storage. Operator removed bowl. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed chef with no hair restraint. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed container with cooking oil stored on kitchen floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between cooler and prep table at cookline.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of old food residue buildup on flour container.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Observed single use jug cut and used to dispense cooked rice.
  • 08B-12-5:Basic - Stored food not covered. Observed uncovered containers with cooked shrimp and chicken stored in walk in cooler. Items are not cooling. Operator covered. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour removed from the original container not identified by common name.
  • 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 cutting cooked pork with bare hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers with raw chicken stored over soy sauce in walk in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 4:10 p.m. cooked rice hot held at 85F at cookline. Per operator, rice cooked at 11:00 a.m. and placed at cookline. Cooked rice has not held using time as a public health control.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at 4:10 p.m. cooked rice hot held at 85F at cookline. Per operator, rice cooked at 11:00 a.m. and placed at cookline. Cooked rice has not held using time as a public health control. See stop sale.
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
  • 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. A copy emailed to the operator.
  • 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/. Observed food manager certification expired on 02/6/2024 for Chi Tang.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in handwash sink at prep station. Operator removed Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 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. A form has been given to the operator.

Inspection Date: 12/8/2023

Inspection #: Visit ID: 8351210

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 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.
  • 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 containers of prepared food moved from freezer to walk-in cooler more than 24 hours prior with no date marks.