DirtyFLRestaurant Inspection Data

ASIAN CHAO STORE #F45

ASIAN CHAO STORE #F45 in SUNRISE has 9 health inspections on record with an overall food safety rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

12801 SAWGRASS BLVD UNIT F235

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13535711

Met Inspection Standards

1 high, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Containers under prep table in kitchen. Employee removed and dried containers during inspection. Corrected On-Site
  • 22-08-4:Basic - Interior of oven has accumulation of black substance and grease
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, dirt, slime. Shelf under prep table next to cook line soiled. Employee cleaned during inspection. Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and proceeded to store cooked food in clean container without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Corrected On-Site

9/30/2025· 5mo ago

Visit ID: 10907967

Met Inspection Standards

2 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Next to triple sink water near drain. Operator cleared floor area of water. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen next to cookline handle touching rice. Operator moved.

6/16/2025· 8mo ago

Visit ID: 10857056

Follow-up Inspection Required

5 high, 5 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking from open container in preparing counter in kitchen. Employee discarded drink at will. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation while wearing a wrist watch.
  • 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed in sink next to triple sink - shrimp thawing in standing water (74F). As per operator items held out of temperature for approximately an hour.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at shelf under prepping table in kitchen - plastic containers with old labels. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed in sink next to triple sink - shrimp thawing in standing water (74F). As per operator items held out of temperature for approximately an hour.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at triple sink - 200+ ppm, operator dumped and created a new sanitizing solution. 100ppm Corrected On-Site
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cutting unwashed broccoli, proceeded to handle Ready to Eat Egg rolls. Employee discarded items at will.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed box of raw chicken stored directly on top of cabbage heads. Operator stored correctly. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at display counter - pork ribs, sweet plantains, fried rice and noodles without time marks. As per operator items held for approximately 2 hours. Operator provided proper time marks. Corrected On-Site
  • 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 on counter top in kitchen - cooked rice (64F - Hot Holding); cooked noodles (66F - Hot Holding); fried nuggets (76F - Hot Holding) as per employee items held for future orders. As per employee items held out of temperature for approximately 30 minutes, employee placed items in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint

12/13/2024· 1y 2mo ago

3 high, 1 int, 2 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed on clear container above three compartment sink. PIC removed label.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawed in standing water in prep sink.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in walk-in cooler raw chicken stored above raw shrimp. PUC removed and stored appropriately. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (55F - Cold Holding) at prep sink. Per operator item has been out of temperature for approximately 30mins. Item placed in walk-in cooler to rapid cool.
  • 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 on cook line orange chicken (86-176F - Hot Holding). Per operator item has been out of temperature for approximately 15mins. Item placed to be reheated. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with an accumulation old food debris.

9/6/2024· 1y 6mo ago

  • N/A:No Violations Were Observed

9/4/2024· 1y 6mo ago

2 high, 1 int, 3 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed over three compartment sink. PIC removed labels. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloth on prep table across from stove. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed cooked chicken stored uncovered in walk-in cooler. PIC covered. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (59F - Cold Holding); steak (46F - Cold Holding, carrot and beans (48F - Cold Holding) in unit across from cook line. Per operator, per operator, items were placed in unit at approximately 11:00am. Items have been out of temperature for approximately 1 to two hours. Items were not prepared or portioned today. PIC placed items in walk-in to rapid cool. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored next to food ingredients in shelf beside walk-in cooler. PIC stored appropriately. Corrected On-Site Warning
  • 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. Observed chicken cooked 9/4/2024 not date marked. Warning

2/23/2024· 2y ago

Visit ID: 8521165

Met Inspection Standards

4 high, 5 basic

  • 35A-03-4:Basic - Dead roaches on premises. - kitchen Observed 3 dead roach on floor under storage shelf. PIC cleaned and sanitized area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored next to single service items. PIC removed and stored appropriately. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. - kitchen Observed buckets of sauces stored on floor. Employee removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Deep freezer, observed cheese rangoon stored unprotected. Employee covered. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. - Front line.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Chlorine 0ppm, corrected to 50ppm. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. - Kitchen Observed 1 live roach crawling on wall next to storage shelf.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cabbage (71F - Cold Holding); lo mien (64F - Cold Holding). Per operator, items were not prepared or portioned today. items were taken from walk-in cooler approximately 1.5 hours prior to inspection. Items were placed into walk-in cooler to allow rapid cooling. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Front Counter Observed vegetable spring roll (121F - Hot Holding, reheated to 176F), ribs (133F - Hot Holding). Per operator, item has been out of temperature for approximately 30mins. Corrected On-Site

10/10/2023· 2y 5mo ago

Visit ID: 8520882

Met Inspection Standards

1 int, 3 basic

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stocked piled before properly air dried. **Corrective Action Taken** Warning - From follow-up inspection 2023-10-10: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water at dishwashing areas. Warning - From follow-up inspection 2023-10-10: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave. Warning - From follow-up inspection 2023-10-10: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. Warning - From follow-up inspection 2023-10-10: **Time Extended**

10/9/2023· 2y 5mo ago

Visit ID: 8365554

Follow-up Inspection Required

4 high, 2 int, 9 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine. Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -Observed 2 c02 tanks at dishwashing area not secured. Operator used chain to secure tanks. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -Observed food containers stocked piled before properly air dried. **Corrective Action Taken** Warning
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and sanitizing food containers without rinsing. Advice employee to wash,rinse , sanitize and properly air dry food containers Corrected On-Site Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water at dishwashing areas. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -Observed no handwash sign at handwash sink at front line. Warning
  • 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 lids. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed an in-use wet wiping cloth at front line not stored in sanitizer solution between uses. Operator placed cloth in sanitizer solution. Corrected On-Site Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Observed at 3:15 p.m. cooked chicken cooling at 71°F. Per operator, chicken cooked at 12:30 p.m. Operator reheat chicken to 167°F. Corrected On-Site Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw chicken stored over ripe plantains in true freezer. Operator relocate raw chicken. Corrected On-Site Repeat Violation Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -Observed 3 live roaches underneath food storage shelves in dry storage areas. Dry storage area not separated from food preparation and dishwashing areas. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch garbage container and then touch clean in used utensils without changing gloves and wash hands. Instruct employee tho change gloves and wash his hands. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Observed container with cooked chicken covered while cooling in walk-in cooler. Operator removed covered. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade. Warning