ORIENT CHEF
4653 UNIVERSITY DR · DAVIE · Broward County · FL 33328
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
29 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-4High Priority – Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 50 lbs Cooked chicken 43-46°F in walk in cooler, per cook food was made on 7-15-17, 6 lbs cooked shrimp (44-45°F – Cooling); 1 lbs Krab Rangoon (49°F – Cooling) per cook was prepared yesterday 7-16-17 3 lbs cooked noodles (46-48 °F – Cooling) prepared 7-16-17.see stop sale. **Repeat Violation** **Warning**
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 1 soy sauce 63ounce **Warning**
12A-08-4High Priority – Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Warning**
03A-02-4High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. raw salmon (44°F – Cold Holding); raw chicken (44°F – Cold Holding); in walk in cooler. pork (46°F – Cold Holding); raw shrimp (44°F – Cold Holding); cooked ribs (47°F – Cold Holding); wonton (48-51°F – Cold Holding); tofu (48°F – Cold Holding) per cook food was put in reach in cooler yesterday 7-16-17. Cooked ribs are removed from freezer and placed in reach in cooler. cream cheese (45°F – Cold Holding) in sushi station per cook was put on reach in unit yesterday 7-16-17. raw shell eggs (85°F – Cold Holding); garlic w oil (80 °F – Cold Holding) per cook eggs and garlic was placed on cook like at 11:00am. **Warning**
08A-02-5High Priority – Raw animal food stored over or with ready-to-eat food in walk-in freezer – not all products commercially packaged. Raw chicken over cooked wonton Raw chicken with cook chicken **Warning**
08A-17-5High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. Raw chicken over raw beef Raw chicken over raw fish. **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 3 live on prep table next to cook line. 7 live on floor between prep and three compartment sink. 3 live on oil box under wok station. 3 live in box with individual ramekins with peanuts. See stop sale. 1 live in box with individual ramekins with soy sauce. See stop sale. 1 live under dry storage area behind cook line. 1 live on food processor **Warning**
01B-02-4High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 50 lbs Cooked chicken 43-46°F in walk in cooler, per cook food was made on 7-15-17, 6 lbs cooked shrimp (44-45°F – Cooling); 1 lbs Krab Rangoon (49°F – Cooling) per cook was prepared yesterday 7-16-17 3 lbs cooked noodles (46-48 °F – Cooling) prepared 7-16-17.see stop sale raw salmon (44°F – Cold Holding); raw chicken (44°F – Cold Holding); in walk in cooler. pork (46°F – Cold Holding); raw shrimp (44°F – Cold Holding); cooked ribs (47°F – Cold Holding); wonton (48-51°F – Cold Holding); tofu (48°F – Cold Holding) per cook food was put in reach in cooler yesterday 7-16-17. Cooked ribs are removed from freezer and placed in reach in cooler. cream cheese (45°F – Cold Holding) in sushi station per cook was put on reach in unit yesterday 7-16-17. raw shell eggs (85°F – Cold Holding); garlic w oil (80 °F – Cold Holding) per cook eggs and garlic was placed on cook like at 11:00am. **Warning**
Intermediate 8
53A-01-5Intermediate – Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Hong Jiang 1-30-15 **Corrected On-Site** **Repeat Violation** **Warning**
53A-07-5Intermediate – No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Hong Jiang 1-20-15 **Corrected On-Site** **Repeat Violation** **Warning**
53B-01-5Intermediate – 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. **Repeat Violation** **Warning**
03F-10-4Intermediate – No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**
03D-20-4Intermediate – Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. 50 lbs Cooked chicken 43-46°F in walk in cooler, per cook food was made on 7-15-17 see stop sale. **Repeat Violation** **Warning**
14-77-5Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Reach in cooler on cook line ambient at 49°F Walk in cooler ambient 50°F **Warning**
02C-02-4Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Per cook chicken in walk in cooler was prepared 7-15-17 with no date mark. **Repeat Violation** **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. **Warning**
Basic 13
08B-45-4Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots in walk in cooler. **Warning**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
35A-03-4Basic – Dead roaches on premises. 1 dead floor next to prep table. 1 dead on shelf on prep table in front of three compartment sink. 3 dead on top of oil box on shelf with dry storage next to three compartment sink. 1 dead next to flour bag in dry storage section. More than 10 dead under dry storage shelf behind cookline. More than 5 dead next to reach in freezer. 2 dead on rice bags in dry storage area behind cook line. 6 dead in bathroom **Warning**
40-06-4Basic – Employee personal items stored in or above a food preparation area. Hot dogs and ice cream stored with food in reach in freezer. **Warning**
08B-38-4Basic – Food stored on floor. Flour, sugar, seasoning bag stored on flood in dry storage area behind cook line. Manager removed of floor. **Corrected On-Site** **Warning**
36-47-5Basic – Hood soiled with accumulated grease, dust or food debris. . **Warning**
22-19-4Basic – Interior of microwave soiled with encrusted food debris. **Warning**
29-49-5Basic – Observed standing water in bottom of reach-in cooler. Reach in cooler at cook line **Warning**
25-32-4Basic – Reuse of single-service articles. Cut plastic bottle used as scoop for rice and to store sauce in reach in cook on cook line. **Warning**
23-09-4Basic – Soiled reach-in cooler gaskets. Thru out establishment **Repeat Violation** **Warning**
23-10-4Basic – Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Flour, sugar container on dry storage shelf. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on August 11, 2026 2:34 AM.
Violation category totals
2 observation(s)
2 observation(s)
4 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.