FYR AND ICE ASIAN FUSION & DRINKS

Name: FYR AND ICE ASIAN FUSION & DRINKS
Address: 10371 W SAMPLE RD, CORAL SPRINGS, FL, 33065, US
Rating: 66.5

10371 W SAMPLE RD, CORAL SPRINGS, FL 33065

License #1622583

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.5 Grade F / 100

Failing Health Score

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Quick take

FYR AND ICE ASIAN FUSION & DRINKS in CORAL SPRINGS currently holds an InspectFL Health Score of 66.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 27 total violations — 7 critical, 5 major, 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. Preparing food with no hair restraint
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored uncovered with no overhead protection; Not inverted.
[50-09-4] Current Hotel and Restaurant license not displayed. New license not printed. Establishment has old license from 2010 on display.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Backdoor and back screen door left wide open.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen portioned raw chicken, inside food grade container directly over box of sweet potato fries. Food items located inside walk in freezer.
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice bucket stored directly on floor.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped his face with his right hand. The operator then wipes both hands with a used rag before grabbing uncooked pork loin with his bare hands and placing it inside a wok.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After taking a smoke break, operator immediately walked to an active wok and removed fully cooked pork loins into another food grade container.

Warning Issued
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat boiled eggs with bare hands and placed in customer to go container. Advised operator that bare hand contact with ready to eat food is not allowed. Operator washed hands , put on new pair of gloves and replaced boiled egg.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line , flip top cutting board has cut marks and is no longer cleanable.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line visibly soiled wiping cloth in use. Operator replaced with new cloth.
[29-49-6] Standing water in bottom of reach-in-cooler. In kitchen , flip top opposite cook line ,lower cooler has standing water. Operator cleaned during inspection
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee hat hanging on dry storage rack. 2. Employee pack of cigarette on top tin of prawn chips. Operator removed items and stored away from food items.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to manager.
[12A-20-4] Employee washed hands with no soap. Employee washed hands without soap after preparing food. Educated employee on proper handwashing procedures. Employee washed hands correctly with soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, kimchi made Monday 6th , October not date marked. Operator date marked 10-6 during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line , hood filters above stove soiled with grease, food debris.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
[10-20-4] In-use tongs stored on equipment door handle between uses. In kitchen ,on stove handle tongs hanging on dirty oven door. Operator removed , wash , rinsed and sanitized tongs.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer reading 0ppm. Advised operator to set up triple sink. Triple sink was set up reading chlorine 100 ppm. Advised operator to use triple sink until dish machine is repaired
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in two compartment sink. Advised operator that the hand wash sink is the only sink approved for hand washing . Operator washed hands in the hand wash sink.

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