Asian Chao
801 N Congress Ave #719, Boynton Beach, FL 33426 · Permanent Food Service · License 6019117
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (1 fixed by the Aug 13 follow-up, 4 fixed on the spot, 1 repeat)-17
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shrimp over bourbon sauce at walk in cooler. Operator stored products properly.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach on wall by cook line, 1 on wall behind bag in box soda station. Operator killed and removed roaches.
- First visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler: sliced chicken (52°F - Cold Holding) Per operator, sitting out on counter for approximately 15 minutes. Per operator, not prepared or portioned today. Operator placed product in freezer to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table: bourbon chicken (101°F - Hot Holding); curry chicken (126°F - Hot Holding) Observed overstocked above fill line on pan. Per operator, out of temperature for approximately 30 minutes. Operator returned to oven to reheat to 165+F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over cabbage at walk in cooler. Operator stored products properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach observed crawling on hand wash sink in back prep area. Advised operator to kill and remove roach.
Administrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chlorine stored next to beverage cups under steam table. Operator stored chlorine properly.
Fixed on the spot
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.