FYR AND ICE ASIAN FUSION & DRINKS

Name: FYR AND ICE ASIAN FUSION & DRINKS
Address: 10371 W SAMPLE RD, CORAL SPRINGS, FL, 33065, US
Rating: 35.8

10371 W SAMPLE RD, CORAL SPRINGS, FL 33065

License #1622583

🥡 Chinese ℹ️

35.8 Grade F / 100

Failing Health Score

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Latest inspection

March 6, 2026 · 14 findings · 4 critical

Routine - Food

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Quick take

FYR AND ICE ASIAN FUSION & DRINKS in CORAL SPRINGS currently holds an InspectFL Health Score of 35.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 99 total violations — 23 critical, 22 major, 54 minor.

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Record snapshot

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

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Inspection coverage

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Inspector notes

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FYR AND ICE ASIAN FUSION & DRINKS has a rough inspection history. Would you risk it?

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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
[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.
[50-09-4] Current Hotel and Restaurant license not displayed. New license not printed. Establishment has old license from 2010 on display.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board
[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)
[13-03-4] Employee with no hair restraint while engaging in food preparation. Preparing food with no hair restraint
[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.
[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.
[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.
[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.
[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.
[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.
[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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[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.
[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.
[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.
[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.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to manager.
[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.
[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
[29-11-4] Water leaking from pipe and/or faucet/handle. At three compartment sink , faucet leaking when pipe is turned on.
[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.
[22-41-4] 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
[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.
[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-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.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager.
[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.
[11-27-4] 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.
[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.
[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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance in ice bin
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink container on cutting board at kitchen flip top cooler
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking from open container by cookline
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in back stainless microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled at Cookline
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw pork thawing under standing water. Began running water
[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). Advised operator to use three compartment sink until dish machine is fixed.operator began to set up triple sink
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired DEC 1st 2024. Operator renewed online during inspection
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in same container as raw beef. Not directly touching. Operator separated items
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen front flip top flip top cooler; cooked bamboo (48F- Cold Holding); kimchi slaw (50F- Cold Holding); cooked noodles (49F - Cold Holding); cooked mushrooms (60F - Cold Holding); cooked corn (51F - Cold Holding). Per operator items brought into unit from walk in cooler less than four hours ago. Operator placed items in walk in freezer to quick chill observed gasket torn on flip top cooler. Items not prepared or portioned today
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried tofu contains no date. Per operator tofu was prepared two 3 days ago. Operator date marked

Disposition: Warning Issued
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter by cook line, boba pearls 89F at 1:15pm (cooked cooling since 1:00pm) to 84F at 2:40pm. Based on times and temperatures taken, boba pearls will not reach 70F in 2 hr.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic quart containers in bulk flour and sugar containers in dry storage. Employee removed.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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. Dishmachine reading 0ppm chlorine after multiple attempts. Sanitizer pump is operational but sanitizer not pumping through line.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking from open container at back fliptop cooler.
[08B-38-4] Food stored on floor. Bucket of chicken stock on floor in walk in cooler and cases of food items on floor in walk in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs on oven handle at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 1) Utensils in container of standing water at front counter. Employee dumped water and replaced utensils. 2) Rice paddle in container of standing water in prep area by rice cooker.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor around doorway area leading to dry storage.
[25-22-4] Single-service articles stored next to handwash/food preparation sink exposed to splash. Blender containers at front counter directly beside hand sink with no protection from splash.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry wiping cloth by large fliptop in kitchen.
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Employee used soiled dry cloth to wipe hands before putting on gloves to prepare food item.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee quickly rinsed hands in triple sink for less than 5 seconds before putting on gloves to prepare food item.
[12A-20-4] Employee washed hands with no soap. Employee rinsed hands at prep sink without using soap to properly wash hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Victory reach in freezer, containers of raw chicken and beef skewers on shelf above open cases and bags of french fries.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In small fliptop lower cooler, container of raw beef skewers above head of lettuce.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee used two compartment prep sink to rinse hands after returning from a smoke break before putting on gloves to prepare food item.
[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. Bulletin printed and provided.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pot of water in hand sink at front counter. Employee removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to locate chlorine test kit.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jars of house made kimchi style slaw in walk in cooler and buckets of stock missing date labels. Per employee, prepared more than 24 hrs.