House of Cheung
499 NE 20 St, Boca Raton, FL 33431 · Permanent Food Service · License 6006959
What drove the grade
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 12 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 4 basic (2 repeats)-21
- Administrative complaint on Oct 12Counts in full until a follow-up finds the problems fixed-20
- Safety score59
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Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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.
Walk in cooler; pork (45°F - Cold Holding); cooked noodles (45°F - Cold Holding) per operator items out of temperature for approximately 1 hour. Not prepared or portioned today. Operator put on sheet pan and moved to freezer to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw shell eggs stored over unwashed vegetables. Operator moved and stored properly.
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken over raw beef and fish not all commercially packaged. Operator moved and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in ware wash sink. Informed operator of proper hand washing, employee then washed hands.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink had cutting board and steel wire scrubber stored in. Operator moved and stored properly.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil stored on floor. Operator moved and stored properly.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture kitchen hand sink.
Repeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Worker bathroom door not self closing.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Above chest freezer ceiling tile with whole in corner.
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.