Chen's Garden
1122 W Broward Blvd, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1620355
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 Sep 3 routine inspection4 high priority (2 fixed by the Nov 2 follow-up, 2 fixed on the spot), 6 intermediate (1 fixed on the spot), 6 basic-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 2, 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
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Same observation at time of inspection.
More time given
- First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top kitchen : cooked noodles 42-54°F, raw chicken 42°F, cooked pork 42-48°F. Foods stored above rim line. No preparation done today. In unit less than four hours . Operator removed excess foods out of temperature and stored in reach in cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
1)Flip top freezer - raw scallops over ready to eat veggies . Operator stored properly. 2)one door freezer : raw chicken over cooked pork . Operator stored properly.
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Utensils in water at 88°F - rice scoop. Operator discarded water and stored dry.
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Cooked washed hands with no soap. Instructed to wash hands properly. Employee washed hands properly.
Fixed on the spot
Intermediate6
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Provided plan for TCS foods under time control.
Code 11, Employee health: 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.
Reviewed and provided poster.
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.
For Alex - hired 2 weeks ago
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Operator provided.
Fixed on the spot
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/ 3 cooks, 1 expediter
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 & Lodging Association (SafeStaff) 866-372-7233. All training expired
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed chicken thawing in standing water.. operator added water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed 5 gl. Bucket of sauce stored on the floor. Operator elevated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used to served soy sauce. Operator removed
Equipment in poor repair.
Rust observed on lid of 3 chest freezers.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
For 1 towel on prep table.
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.
Employee plates stored on shelf next to spices in storage room.
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.