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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
CHEN'S GARDEN in FORT LAUDERDALE currently holds an InspectFL Health Score of 70 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on September 3, 2026. Across those visits, inspectors documented 16 total violations — 4 critical, 6 major, 6 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on September 3, 2026 shows 16 observation rows: 4 critical, 6 major, and 6 minor.
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What do locals think?
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Would you eat here?
CHEN'S GARDEN has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing in standing water.. operator added water.
- [11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided poster.
- [12A-20-4] Employee washed hands with no soap. Cooked washed hands with no soap. Instructed to wash hands properly. Employee washed hands properly.
- [14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to served soy sauce. Operator removed
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. For 1 towel on prep table.
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided.
- [08B-38-4] Food stored on floor. Observed 5 gl. Bucket of sauce stored on the floor. Operator elevated.
- [10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in water at 88F - rice scoop. Operator discarded water and stored dry.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided plan for TCS foods under time control.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top kitchen : cooked noodles 42-54F, raw chicken 42F, cooked pork 42-48F. Foods stored above rim line. No preparation done today. In unit less than four hours . Operator removed excess foods out of temperature and stored in reach in cooler to quick chill.
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1)Flip top freezer - raw scallops over ready to eat veggies . Operator stored properly. 2)one door freezer : raw chicken over cooked pork . Operator stored properly.
- [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks, 1 expediter
- [53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training expired
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee plates stored on shelf next to spices in storage room.
- [11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For Alex - hired 2 weeks ago
- [14-11-5] Equipment in poor repair. Rust observed on lid of 3 chest freezers.
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