Chopstix
4300 Lake Mary Blvd Ste 1020, Lake Mary, FL 32746 · Permanent Food Service · License 6904469
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 Oct 20 routine inspection1 high priority (fixed on the spot), 6 basic (1 repeat)-10
- Safety score90
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 visitOct 20, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- pooled eggs (52°F - Cold Holding). Observed on crash cart. Operator moved to cooler
Fixed on the spot
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
- bulk flour
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
- unwashed green onions over ready to eat bean sprouts at walk in cooler. Operator moved.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- cookline employee
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
- bulk flour
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- bottom shelf below steam table - exterior bulk dry foods containers
Buildup of food debris/soil residue on equipment door handles.
- cookline cooler flip top door handle. Operator cleaned
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.