Orient Chef

17155 Miramar Pkwy, Miramar, FL 33027 · Permanent Food Service · License 1621119

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 30, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 30 routine inspection
6 high priority (3 no follow-up needed, 3 fixed on the spot), 2 intermediate, 5 basic
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Sep302026

Routine inspection

13 violations found

First visitSep 30, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
- 6 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In flip top on cook line , Cooked Pork (61°F - Cold Holding); Pork Dumplings (55°F - Cold Holding). Per operator , foods not prepared or portioned today. Foods placed in cooler on cook line yesterday. Foods were discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In flip top on cook line , Cooked Pork (61°F - Cold Holding); Pork Dumplings (55°F - Cold Holding). Per operator , foods not prepared or portioned today. Foods placed in cooler on cook line yesterday. Foods were discarded. See Stop Sale.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  In steam table, Pork Wontons (115°F - Hot Holding); per operator, food held for approximately 1 hour. Food was taken out to be reheated.
- 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.
  Pans of raw chicken stored over bags of cooked pork in walk in freezer. Operator moved raw foods to bottom shelf.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Pans of raw chicken stored over bucket of sauce in walk in cooler. Operator over raw food to bottom shelf.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  First aid container containing medical supplies stored on top of flip top cooler at cook line. Operator removed first aid container.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Interior of microwave with rust.
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Pan of raw duck stored uncovered in walk in freezer. Operator covered food.
  Food stored on floor.
  Buckets of soy sauce stored on floor walk in cooler. Operator removed food from floor.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee's bottle of electrolyte beverage stored above steam table shelf on cook line. Bottle was removed from shelf.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cardboard lining shelf in bottom of flip top cooler. Cardboard was removed from cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Bottom shelf on prep table soiled with food debris. Operator started cleaning table.
  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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.