ORIENT CHEF

Name: ORIENT CHEF
Address: 17155 MIRAMAR PKWY, MIRAMAR, FL, 33027, US
Rating: 16.9

17155 MIRAMAR PKWY, MIRAMAR, FL 33027

License #1621119

🥡 Chinese ℹ️

16.9 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 13 findings · 6 critical

Routine - Food

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Quick take

ORIENT CHEF in MIRAMAR currently holds an InspectFL Health Score of 16.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 69 total violations — 18 critical, 12 major, 39 minor.

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The latest inspection on September 30, 2026 shows 13 observation rows: 6 critical, 2 major, and 5 minor.

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F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table, Pork Wontons (115F - Hot Holding); per operator, food held for approximately 1 hour. Food was taken out to be reheated.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pans of raw chicken stored over bucket of sauce in walk in cooler. Operator over raw food to bottom shelf.
[16-37-1] No chlorine test strips provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-31-4] Non-pitting surface rust on food-contact equipment. Interior of microwave with rust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf on prep table soiled with food debris. Operator started cleaning table.
[41-07-4] Container of medicine improperly stored. First aid container containing medical supplies stored on top of flip top cooler at cook line. Operator removed first aid container.
[08B-38-4] Food stored on floor. Buckets of soy sauce stored on floor walk in cooler. Operator removed food from floor.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelf in bottom of flip top cooler. Cardboard was removed from cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees bottle of electrolyte beverage stored above steam table shelf on cook line. Bottle was removed from shelf.
[08B-12-5] Stored food not covered. Pan of raw duck stored uncovered in walk in freezer. Operator covered food.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pans of raw chicken stored over bags of cooked pork in walk in freezer. Operator moved raw foods to bottom shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top on cook line , Cooked Pork (61F - Cold Holding); Pork Dumplings (55F - Cold Holding). Per operator , foods not prepared or portioned today. Foods placed in cooler on cook line yesterday. Foods were discarded. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top on cook line , Cooked Pork (61F - Cold Holding); Pork Dumplings (55F - Cold Holding). Per operator , foods not prepared or portioned today. Foods placed in cooler on cook line yesterday. Foods were discarded. See Stop Sale.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Under shelf of rice cooking pats, employee removed
[32-07-4] Bathroom facility not clean. Employee bathrooms: -soiled toilet -soiled floor.
[36-73-4] Floor soiled/has accumulation of debris. Substantial build up of old food residues and grease -under fry canisters and cooking equipment -inside walk in freezer"
[08B-38-4] Food stored on floor. Several bags of frozen food stored on floor, inside walk in freezer employee p,aced on shelves.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal bowl inside chopped onions container in walk in cooler. Employee removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled microwave next to fry station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filter, middle of cop line. -fry filters in fry station
[14-20-4] Ripped/worn tin foil used as shelf cover. Two under shelf prep tables in cook line
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Chicken wings, egg rolls and chicken nuggets, per employee food on time at 11:30. manager placed time label
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (95-112F - Hot Holding), per employee food hit held less than 2 hours. Employee reheated on boiling water to 167F
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine at 50 ppm
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Under prep table in cook line.
[36-73-4] Floor soiled/has accumulation of debris. -inside walk in freezer -under cook line equipment
[08B-38-4] Food stored on floor. Gallon of soy sauce on floor, in front of walk in freezer. Employee placed on shelf
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Right side hood filters -two fryer filters. -cooking stove Substantial build up of grease, and soil
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Two flip tops on cook line, inside shelves and covers, soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken wings on standing water, Employee removed and placed on running cold water.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee chopping yellow onions, picked up onions debris from floor, placed on garbage, then continue to chop more onions, after instructed, employee washed hands
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, per manager placed on time at 11:00 am, operator placed time label.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wonton (115F - Hot Holding), per employee food hot held one hour ago, Employee reheated on the stove to 165F
[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. Not cleaning kit or procedures on site, poster emailed.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided and explained