Dumpling King
1221 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1623907
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection4 high priority (3 fixed by the Jul 30 follow-up, 1 fixed on the spot, 3 repeats), 4 intermediate (1 fixed on the spot, 2 repeats), 7 basic-38
- Administrative complaint on Jul 28, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitJul 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
More time given
- 1st follow-up visitJul 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
More time given
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
More time given
Basic1
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed precooked pork (49°F - Cold Holding); precooked beef (50°F - Cold Holding); precooked chicken (48°F - Cold Holding); sauces (49-51°F - Cold Holding); raw beef (51°F - Cold Holding); raw chicken (51°F - Cold Holding); whole milk (52°F - Cold Holding); tofu (49°F - Cold Holding) in walk in cooler. Per operator, all TCS foods placed in unit from 07/25/2026.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed precooked chicken wings (50°F - Cold Holding); egg rolls (51°F - Cold Holding) in flip top cooler. Per operator, both items transfer from walk in cooler 1 hour prior to the inspection. Operator transfer both items to freezer for quick chill. Observed precooked pork (49°F - Cold Holding); precooked beef (50°F - Cold Holding); precooked chicken (48°F - Cold Holding); sauces (49-51°F - Cold Holding); raw beef (51°F - Cold Holding); raw chicken (51°F - Cold Holding); whole milk (52°F - Cold Holding); tofu (49°F - Cold Holding) in walk in cooler. Per operator, all TCS foods placed in unit from 07/25/2026. See stop sale.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 00 ppm.
Repeat violationAdministrative complaint
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed additional vacuum breaker needed at mop sink where splitter added.
Repeat violationAdministrative complaint
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed no date marked on cooked beef, chicken and pork stored in walk in cooler. Per operator, all TCS foods cooked on 07/25/2026.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed several unlabeled spray bottles with chemicals at front line and dish washing areas.
Repeat violationAdministrative complaint
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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 no certified food manager on duty at the time of inspection. Manager returned during inspection.
Fixed on the spotRepeat violationAdministrative complaint
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed no original certificate for some employees.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pork thawing in standing water at prep station. Operator placed item underneath running water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-Observed walk in cooler unable to mentioned TCS foods at correct temperature. Ambient temperature found at 50°F.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed accumulation of brown like substances buildup inside ice machine.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed accumulation of soiled residue buildup on ice machine lid.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Observed clean pots and food containers stored on kitchen floor underneath hand washing sink.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee purse storage on in-use food preparation table. Operator removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.