S.E.A Asian Bistro
1933 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1617747
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 20 routine inspection3 high priority (fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 5 basic-27
- Administrative complaint on Jul 20Counts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw pork cold held at 55°F in prep station. Per operator, pork transfer to area 1 hour prior to the inspection. Operator removed pork to walk in freezer for quick chill. -Observed hard boiled eggs cold held in flip top cooler at 44°F. Per operator, eggs transfer to unit 2 hours before the inspection. Operator placed ice packs on item for quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken wings hot held at 89°F in kitchen. Per operator, chicken cooked 2 hours prior to the inspection. Operator reheat chicken wings to 177°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs not vertical separated from cut vegetables in flip top cooler. Operator relocate shell eggs.
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed 2 new employees not showing proof of their health responsibility.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-Observed hand wash sink blocked with garbage container at dishwashing area. Operator relocate garbage container.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed various equipment stored inside hand wash sink at dishwashing area. Operator removed.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed an uncovered container with precooked chicken stored in walk in cooler. Operator covered.
Fixed on the spot
Food stored on floor.
Observed various food items stored on walk in cooler and freezer floor.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl used to dispense rice.
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 black substances buildup inside ice machine.
Code 38, Lighting: Light shield damaged/in disrepair.
Observed a light shield missing in food storage area.
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.