FYR AND ICE ASIAN FUSION & DRINKS

Name: FYR AND ICE ASIAN FUSION & DRINKS
Address: 10371 W SAMPLE RD, CORAL SPRINGS, FL, 33065, US
Rating: 72.1

10371 W SAMPLE RD, CORAL SPRINGS, FL 33065

License #1622583

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

72.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FYR AND ICE ASIAN FUSION & DRINKS in CORAL SPRINGS currently holds an InspectFL Health Score of 72.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 38 total violations — 9 critical, 8 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 6, 2026 shows 14 observation rows: 4 critical, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored uncovered with no overhead protection; Not inverted.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop behind front counter for soda machine rested on grate.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator wiped his face with his right hand. The operator then wipes both hands with a used rag before grabbing uncooked pork loin with his bare hands and placing it inside a wok.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Preparing food with no hair restraint
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen portioned raw chicken, inside food grade container directly over box of sweet potato fries. Food items located inside walk in freezer.
[50-09-4] Current Hotel and Restaurant license not displayed. New license not printed. Establishment has old license from 2010 on display.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Backdoor and back screen door left wide open.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. After taking a smoke break, operator immediately walked to an active wok and removed fully cooked pork loins into another food grade container.
[08B-38-4] Food stored on floor. Open box of coffee creamer (powder) stored directoy in floor in back of kitchen
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice bucket stored directly on floor.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw steak inside walk in cooler, individually bagged but stored in the same food grade container. Raw shell eggs directly over raw steak inside walk in cooler. Operator reorganized walk in cooler
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm)

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, kimchi made Monday 6th , October not date marked. Operator date marked 10-6 during inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. At cook line , flip top cutting board has cut marks and is no longer cleanable.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee hat hanging on dry storage rack. 2. Employee pack of cigarette on top tin of prawn chips. Operator removed items and stored away from food items.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line visibly soiled wiping cloth in use. Operator replaced with new cloth.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to dish washer soiled with black/green mold-like substance . Operator cleaned during inspection.
[29-11-4] Water leaking from pipe and/or faucet/handle. At three compartment sink , faucet leaking when pipe is turned on.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line , hood filters above stove soiled with grease, food debris.
[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. Emailed poster to manager.
[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. Employee touched ready to eat boiled eggs with bare hands and placed in customer to go container. Advised operator that bare hand contact with ready to eat food is not allowed. Operator washed hands , put on new pair of gloves and replaced boiled egg.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in two compartment sink. Advised operator that the hand wash sink is the only sink approved for hand washing . Operator washed hands in the hand wash sink.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager.
[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. Dish machine chlorine sanitizer reading 0ppm. Advised operator to set up triple sink. Triple sink was set up reading chlorine 100 ppm. Advised operator to use triple sink until dish machine is repaired
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to manager.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee came from out side , washed and dried hands on clothes. Operator rewashed hands and dried hands with paper towels.
[12A-20-4] Employee washed hands with no soap. Employee washed hands without soap after preparing food. Educated employee on proper handwashing procedures. Employee washed hands correctly with soap.
[10-20-4] In-use tongs stored on equipment door handle between uses. In kitchen ,on stove handle tongs hanging on dirty oven door. Operator removed , wash , rinsed and sanitized tongs.
[29-49-6] Standing water in bottom of reach-in-cooler. In kitchen , flip top opposite cook line ,lower cooler has standing water. Operator cleaned during inspection
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen ,Food can opener is soiled with food debris. In kitchen, around stove soiled with food debris.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At front counter, utensils in standing water at 75F. Operator discarded water during inspection.

Community reaction

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