Jan Mei
8905 W Oakland Park Blvd, Sunrise, FL 33351 · Permanent Food Service · License 1612007
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 30 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 6 basic (3 repeats)-21
- Safety score79
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 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.
10 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 cooked rice cold held at 58°F in kitchen. Per operator, rice removed from walk in cooler 1 hour before the inspection. Operator transfer rice to freezer for quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-Observed cooked chicken hot held in kitchen at 99°F. Per operator, chicken cooked 1 hour prior to the inspection. Operator reheat chicken to 176°F.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken stored over cooked pork and shrimp in kelvinator refrigerator. Operator removed raw chicken to bottom shelf.
Fixed on the spot
Intermediate1
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 rice stored in walk in cooler. As per operator, rice cooked more than 24 hours.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed container with rice stored on kitchen floor. . Operator removed and stored properly.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases with takeout containers stored on floor at front line.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-Observed walls throughout kitchen soiled with accumulation of old food residue and dirt.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Floor soiled/has accumulation of debris.
Observed accumulation of black mold like substances buildup on kitchen floor.
Repeat violation
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.