Lychee Garden

20 N Federal Hwy, Hallandale Beach, FL 33009 · Permanent Food Service · License 1607247

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Nov 2, 2026 (5 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Intermediate · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
4 intermediate (1 fixed on the spot), 5 basic
-16
Administrative complaint on Aug 31, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug312026

Routine inspection

9 violations found · Inspector came back once

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:
- 1 Basic
What was still cited
Basic1
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  NOT COMPLIED. time extended until next routine inspection.
  More time given
Official report, on the Florida DBPR website
First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 4 Intermediate
- 5 Basic
What the inspector cited
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 date marks missing on cooked shrimp and cooked chicken in reach in cooler by 3 compartment sink. Operator provided.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed build up of debris on all three bulk containers (Sugar, MSG, Flour).
  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/ observed 5 employees on duty, no Certified Food Manager present.
  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.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed bulk container for sugar missing half of the lid.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Multiple culinary employees, no hats. Employees found caps and wore them.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in glass door unit.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed zero (0) ppm chlorine in dishwasher.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed buildup under cook line door handles. Operator cleaned.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.