ASIAN FIN

Name: ASIAN FIN
Address: 4650 DONALD ROSS RD #106, PALM BEACH GARDENS, FL, 33418, US
Rating: 64.8

4650 DONALD ROSS RD #106, PALM BEACH GARDENS, FL 33418

License #6020032

🥡 Chinese ℹ️

64.8 Grade F / 100

Failing Health Score

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Latest inspection

December 30, 2025 · 0 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ASIAN FIN in PALM BEACH GARDENS currently holds an InspectFL Health Score of 64.8 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 December 30, 2025. Across those visits, inspectors documented 44 total violations — 16 critical, 19 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 30, 2025

The most recent inspection was clean, with no violations documented on December 30, 2025.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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ASIAN FIN has a rough inspection history. Would you risk it?

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.

Passed — No Violations

Disposition: Warning Issued
[22-20-5] Accumulation of black mold like in the interior of the ice machine. Ice machine at At bar and by dish washing area.
[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. Dishwasher (Chlorine 0ppm) Operator set up triple sink quaternary sanitizer 400ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish eggs over pickled ginger at right hand side sushi flip top cooler. Operator stored products properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi flip top cooler: crab mix (47F - Cold Holding); fish eggs (48F - Cold Holding); cream cheese (49F - Cold Holding); ice bath: pasteurized egg wash (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 20 minutes. Operator placed ice bags on products.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food storage pan in basin of hand wash sink in kitchen.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Naruto maki with salmon, tuna tataki, salmon or tuna tartar, salmon or tuna carpaccio. Educated operator on proper menu identification.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out procedure during course of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked noodles made 12/12, seaweed salad opened 12/12 not date marked at tall reach in cooler at cook line. Operator date marked products.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by sushi station -reduced oxygen packaging of raw tuna - not removed from packaging before thawing overnight- see stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles stored on prep counter near sushi area- operator removed.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At multiples areas within the sushi station - in use avocados not washed before prep.
[41-07-4] Container of medicine improperly stored. Container of pepto-bismol stored on prep counter - operator moved to lower shelf
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw chicken stored over raw pork.
[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. At small reach in freezer near sushi station - raw ground beef stored over raw fish- operator discarded both fish and ground beef.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At reach in cooler by sushi station -reduced oxygen packaging of raw tuna - not removed from packaging before thawing overnight- see stop sale.
[11-01-5] Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashsink by sushi station - blocked by cutting board and containers.
[31A-12-4] No handwash sink for employees. Handwash sink by cookline with container inside. Handwash sink by bar area with strainer and brush inside - operator removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for sushi rice.
[05-03-4] Probe thermometer not within the intended measuring range of use. Operators Probe thermometer could not be turned on at time of inspection.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training through Florida restaurant and lodging association - expired 01/2023.