FYR AND ICE ASIAN FUSION & DRINKS

Name: FYR AND ICE ASIAN FUSION & DRINKS
Address: 10371 W SAMPLE RD, CORAL SPRINGS, FL, 33065, US
Rating: 66.5

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

66.5 Grade F / 100

Failing Health Score

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Quick take

FYR AND ICE ASIAN FUSION & DRINKS in CORAL SPRINGS currently holds an InspectFL Health Score of 66.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 25 total violations — 3 critical, 6 major, 16 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 6, 2026 included 2 critical violations, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

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

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.
[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.
[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.
[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.
[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.
[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.
[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.
[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
[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.
[51-13-4] No Heimlich maneuver/choking sign posted. 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.

Community reaction

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Community pulse