ORIGEN

Name: ORIGEN
Address: 10000 STIRLING RD STE 8, COOPER CITY, FL, 33024, US
Rating: 5

10000 STIRLING RD STE 8, COOPER CITY, FL 33024

License #1616390

🫔 Latin American ℹ️

5 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ORIGEN in COOPER CITY currently holds an InspectFL Health Score of 5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 80 total violations — 26 critical, 32 major, 22 minor.

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The latest inspection on September 30, 2026 shows 10 observation rows: 3 critical, 3 major, and 4 minor.

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Inspector notes

Coverage note

Inspector notes linked where available

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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
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack a raw shell egg and then, without washing their hands of changing their gloves touched a clean plate, poured in the food and touched a cooked egg to add to a customers order. Employee washed their hands and changed their gloves.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put on a hair restraint.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink with a hose handle and a spoon stored in it. Operator removed items from the handwashing sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at back handwashing sink. Operator added paper towels.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed take out container used to scoop salt in the kitchen. Operator removed the take out container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat beers in the walk in cooler. Operator stored properly.
[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. Observed scoop handle in direct contact with rice and sugar in large plastic containers in the kitchen. Operator stored scoop handles properly.
[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. Observed Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to 100ppm.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemicals near the dishwashing area. As per operator, chemical is degreaser. Operator labeled chemicals properly.

Disposition: Emergency order recommended
[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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees in kitchen working with food without hair restraint.
[36-73-4] Floor soiled/has accumulation of debris. Floor behind cookline soiled with grease and debris
[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)
[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.
[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
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed 4 live roaches under fridaire cooler by right side of cookline . Operator began killing roaches and cleaning and sanitizing 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
[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
[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.

Disposition: Met Inspection Standards
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle and contacting dirty front of oven door. Employee removed tongs.
[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.
[08B-12-5] Stored food not covered. Bulk containers of msg and salt not covered on dry goods shelf.
[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.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Argus 2 door reach in freezer, container of portioned raw salmon on shelf above container of portioned noodles. Employee rearranged to properly separate.
[08A-04-5] Raw animal food stored over or with unwashed produce. In Amana refrigerator, half flat raw shell eggs and package of raw chicken on shelf above bagged raw ginger. Employee rearranged for proper separation.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Argus 2 door freezer, case of raw chicken on top of container of non commercially wrapped beef. Employee rearranged items to proper separate.
[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.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in server station. Manager replaced.
[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.
[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.