CHOPSTICKS
10339 ROYAL PALM BLVD · CORAL SPRINGS · Broward County · FL 33065
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 5
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over ready to eat avocados in kitchen stainless two door cooler. Operator separated. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True reach in cooler- tofu (55F – Cold Holding). Per operator item was placed in unit less than four hours ago from another reach in cooler. Observed true cooler held at high ambient temperature of 66F. Operator moved tofu to freezer to rapid chill. Items not prepared or portioned today. **Corrective Action Taken**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce at 1:30pm 55F (ambient cooling for 20 min) to 57F at 2:50pm. At this rate proper cooling to 41 F will not occur. Observed unit holding high ambient temperatures. Operator discarded lettuce.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table. fried shrimp (88F – Hot Holding). Per operator food was made less than four hours ago. Observed food under no temperature control. Operator refried shrimp to 177F **Corrected On-Site**
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Tested 100ppm **Corrected On-Site**
Intermediate 4
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided and reviewed hand out with operator
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris. Operator moved to be was rinsed and sanitized in triple sink
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided at inspection
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time vs temperature for sushi rice without a written plan. Printed time as a public health control. Operator filled out during inspection. **Corrected On-Site**
Basic 3
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen heavily grooved. Operator moved to be was rinsed and sanitized in triple sink
16-01-4Basic – Dishmachine has no data plate/operating specifications. **Repeat Violation**
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in front two door cooler with sauces. Operator removed **Corrected On-Site**
Inspector observations synchronized from DBPR on September 24, 2026 1:05 PM.
Violation category totals
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.