ORIENT CHEF

Name: ORIENT CHEF
Address: 17155 MIRAMAR PKWY, MIRAMAR, FL, 33027, US
Rating: 65.5

17155 MIRAMAR PKWY, MIRAMAR, FL 33027

License #1621119

🥡 Chinese ℹ️

65.5 Grade F / 100

Failing Health Score

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Latest inspection

December 15, 2025 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ORIENT CHEF in MIRAMAR currently holds an InspectFL Health Score of 65.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on December 15, 2025. Across those visits, inspectors documented 56 total violations — 12 critical, 10 major, 34 minor.

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Record snapshot

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The latest inspection on December 15, 2025 shows 9 observation rows: 1 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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ORIENT CHEF 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
[14-01-5] Bowl or other container with no handle used to dispense food. Walk in Cooler- Bowl inside cut onions, employee removed.
[14-45-4] Cardboard used to line nonfood-contact shelves. Under prep shelf- storage of condiments and sauces.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. - 4 broken tiles above walk in cooler -7 tiles with water damage above prep table and dishwasher area.
[36-73-4] Floor soiled/has accumulation of debris. Inside walk in freezer floor- build up of old food residues under storage racks.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. 2) flip top- metallic bowl inside cooked chicken strips. Employee removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in middle of cook line. Build up of grease.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Two mops inside yellow bucket, employee removed.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine sanitizer at 50 ppm.
[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. Poster emailed to Operator.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Under shelf of rice cooking pats, employee removed
[32-07-4] Bathroom facility not clean. Employee bathrooms: -soiled toilet -soiled floor.
[36-73-4] Floor soiled/has accumulation of debris. Substantial build up of old food residues and grease -under fry canisters and cooking equipment -inside walk in freezer"
[08B-38-4] Food stored on floor. Several bags of frozen food stored on floor, inside walk in freezer employee p,aced on shelves.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Metal bowl inside chopped onions container in walk in cooler. Employee removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled microwave next to fry station
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filter, middle of cop line. -fry filters in fry station
[14-20-4] Ripped/worn tin foil used as shelf cover. Two under shelf prep tables in cook line
[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. Chicken wings, egg rolls and chicken nuggets, per employee food on time at 11:30. manager placed time label
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (95-112F - Hot Holding), per employee food hit held less than 2 hours. Employee reheated on boiling water to 167F
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, chlorine at 50 ppm
[05-08-4] No probe thermometer provided to measure temperature of food products.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Under prep table in cook line.
[36-73-4] Floor soiled/has accumulation of debris. -inside walk in freezer -under cook line equipment
[08B-38-4] Food stored on floor. Gallon of soy sauce on floor, in front of walk in freezer. Employee placed on shelf
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Right side hood filters -two fryer filters. -cooking stove Substantial build up of grease, and soil
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Two flip tops on cook line, inside shelves and covers, soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken wings on standing water, Employee removed and placed on running cold water.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee chopping yellow onions, picked up onions debris from floor, placed on garbage, then continue to chop more onions, after instructed, employee washed hands
[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. Sushi rice, per manager placed on time at 11:00 am, operator placed time label.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wonton (115F - Hot Holding), per employee food hot held one hour ago, Employee reheated on the stove to 165F
[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. Not cleaning kit or procedures on site, poster emailed.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided and explained