ORIENT CHEF
17155 MIRAMAR PKWY · MIRAMAR · Broward County · FL 33027
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 3
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee chopping yellow onions, picked up onions debris from floor, placed on garbage, then continue to chop more onions, after instructed, employee washed hands **Corrected On-Site** **Warning**
03F-02-5High 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. Sushi rice, per manager placed on time at 11:00 am, operator placed time label. **Corrected On-Site** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wonton (115F – Hot Holding), per employee food hot held one hour ago, Employee reheated on the stove to 165F **Corrected On-Site** **Warning**
Intermediate 4
11-27-4Intermediate – 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. Not cleaning kit or procedures on site, poster emailed. **Corrective Action Taken** **Warning**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. **Warning**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided and explained **Corrective Action Taken** **Warning**
Basic 6
14-05-4Basic – Cardboard used to line food-contact shelves. Under prep table in cook line. **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. -inside walk in freezer -under cook line equipment **Warning**
08B-38-4Basic – Food stored on floor. Gallon of soy sauce on floor, in front of walk in freezer. Employee placed on shelf **Corrected On-Site** **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Right side hood filters -two fryer filters. -cooking stove Substantial build up of grease, and soil **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Two flip tops on cook line, inside shelves and covers, soiled. **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Chicken wings on standing water, Employee removed and placed on running cold water. **Warning**
Inspector observations synchronized from DBPR on October 20, 2026 12:21 PM.
Violation category totals
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.