ORIGEN

Name: ORIGEN
Address: 10000 STIRLING RD STE 8, COOPER CITY, FL, 33024, US
Rating: 0

10000 STIRLING RD STE 8, COOPER CITY, FL 33024

License #1616390

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

ORIGEN in COOPER CITY currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 55 total violations — 15 critical, 29 major, 11 minor.

Inspection data quality

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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.

What you’ll see here

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

⚠️

DBPR ordered this restaurant shut on March 17, 2026

The most recent follow-up inspection on March 27, 2026 recorded: Emergency Order Callback Time Extension. The shut-down event is still part of this restaurant's permanent DBPR record.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Emergency Order Callback Time Extension
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale

Emergency order recommended
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. After several attempts, dishwasher (Chlorine 0ppm)
[36-73-4] Floor soiled/has accumulation of debris. Floor behind cookline soiled with grease and debris
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handled raw chicken then proceeded to handle container of cooked eggs without first washing hands. review proper handwashing procedures with employee. Employee washed hands and continued working.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
[35A-03-4] Dead roaches on premises. Observed 2 dead roaches in front of glass cooler in front of walk in hall way leading to kitchen. Operator removed dead roaches and cleaned and sanitized area Observed 3 dead roaches in employee restroom. Operator removed dead roaches and cleaned and sanitized the area
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packs cooked duck on site without approved Haccp plan operator removed duck from ROP. Per operator cooked duck in ROP for over 48 hours see stop sale
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees in kitchen working with food without hair restraint.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw steak in flip top cooler. Employee inverted foods

Inspection Completed - No Further Action
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table opposite cook line, eggs (80F Ambient). Per employee, eggs out of cooler approximately 30 minutes. Employee returned eggs to fliptop cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in server station. Manager replaced.
[41-17-4] Spray bottle containing toxic substance not labeled. IpUnknown substances in spray bottles by sushi counter, prep table by ice machine, and in front of dish machine. Manager labeled bottles as glass cleaner and general cleaner.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron before putting on gloves to start food order. Reviewed with employee proper handwashing procedures and employee washed hands.
[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. Scoop handle in contact with dry tempura mix in bulk container. Advised employee to remove and clean scoop when able.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Operator has not completed class at time of inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi/sashimi and ceviches not marked on menus. Manager used pen to mark items.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. New form provided and completed by new ownership.
[08B-12-5] Stored food not covered. Bulk containers of msg and salt not covered on dry goods shelf.

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