Asian Chao

3174 NW Federal Hwy, Jensen Beach, FL 34957 · Permanent Food Service · License 5301318

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Jul 27, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 4 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 complaint inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic
-12
Safety score88

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

Inspection history

1 inspection · 1 visit

Jul272026

Complaint inspection

5 violations found

First visitJul 27, 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.
5 violations found:
- 3 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority3
- 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. house sauce (dehydrated chicken stock) (76°F - Cold Holding) Observed in large bucket in prep kitchen at ambient temperature. Per operator, not prepared or portioned today. Per operator, left out at ambient temperature overnight. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  house sauce (dehydrated chicken stock) (76°F - Cold Holding) Observed in large bucket in prep kitchen at ambient temperature. Per operator, not prepared or portioned today. Per operator, left out at ambient temperature overnight. See stop sale.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Time stamp missing for bourbon chicken. Per operator, out of temperature for approximately 1.5 hours. Operator placed time stamp for remaining 2.5 hours.
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  walk in cooler: pooled raw shell eggs (45°F - Cooling) at 1:27; cooling since 10:30 - 45°F at 2:01; marinated chicken (54°F - Cooling) at 1:29; cooling since 1:19 - 53°F at 2:01 Observed in deep covered containers at walk in cooler. At current rate of cooling product will not reach 41°F within 4 hours. Operator placed products on ice bath in cooler.
  Fixed on the spot
Basic1
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Food storage pans at drying rack.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.