CHEN'S KITCHEN

Name: CHEN'S KITCHEN
Address: 7056 WATERSET BLVD, APOLLO BEACH, FL, 33572, US
Rating: 41

7056 WATERSET BLVD, APOLLO BEACH, FL 33572

License #3919373

🍽️ American ℹ️

41 Grade F / 100

Failing Health Score

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Latest inspection

April 16, 2026 · 15 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CHEN'S KITCHEN in APOLLO BEACH currently holds an InspectFL Health Score of 41 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 76 total violations — 15 critical, 15 major, 46 minor.

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The latest inspection on April 16, 2026 shows 15 observation rows: 2 critical, 3 major, and 10 minor.

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Inspector notes

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CHEN'S KITCHEN 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.

Disposition: Met Inspection Standards
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl in hand wash sink, removed at time of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Replaced at time of inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in salt, manager removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above reach in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee prepping food with no hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Near 3 compartment sink
[08B-38-4] Food stored on floor. Fryer oil on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
[01B-01-4] Dented/rusted cans present. See stop sale. 6 dented cans of Hoisin sauce, 1 dented can of baby corn, 1 dented can of oyster sauce in dry storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler. Manager removed chicken at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Disposition: Met Inspection Standards
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls with no handle in sugar. Employee removed at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat above prep cooler.
[08B-38-4] Food stored on floor. Fryer oil on floor, employee removed at time of inspection.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler and prep table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[25-32-4] Reuse of single-service or single-use articles. Observed employee use half cut up single service gallon to scoop rice.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes not inverted on dry storage rack.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing the same direction.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Manager remade sanitizer bucket tested 50 ppm chlorine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour not labeled. Manager labeled at time of inspection.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with food without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken in reach in cooler across from fryers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 68 F sitting out on prep table on cook line for 2 hours, manager placed in walk in cooler.
[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. No time mark on chicken and egg rolls held on time. Employee time marked at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Old food residue on prep table next to rice cooker.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sani bucket in hand wash sink, employee removed at time 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. Ribs in reach in cooler not date marked.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink near register temped 79 F, ran approximately 2 minutes.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handkerchief in sugar, employee removed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler with chicken, employee removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-38-4] Food stored on floor. Meat on floor in walk in cooler. Oil on floor on cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table through out establishment.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee removed at remade tested 50 ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar not labeled, employee removed at labeled at time of inspection.
[01B-01-4] Dented/rusted cans present. See stop sale. 4 dented cans of oyster sauce.
[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. Observed employee touch cut lettuce and cooked chicken with bare hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62 F on counter, employee placed in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 88 F, chicken 117 F- retemp 165 F on counter. Employee reheated chicken.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink, employee removed at time 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. Multiple food items in reach in cooler on cook line not date marked.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table through out establishment.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-38-4] Food stored on floor. Meat on floor in walk in cooler. Oil on floor on cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler with chicken, employee removed at time of inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handkerchief in sugar, employee removed.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, employee removed at remade tested 50 ppm.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of sugar not labeled, employee removed at labeled at time of inspection.
[01B-01-4] Dented/rusted cans present. See stop sale. 4 dented cans of oyster sauce.
[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. Observed employee touch cut lettuce and cooked chicken with bare hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 62 F on counter, employee placed in walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Broccoli 88 F, chicken 117 F- retemp 165 F on counter. Employee reheated chicken.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sanitizer bucket in handwash sink, employee removed at time of inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler on cook line not date marked.