How many health inspections has ORIENT CHEF had?

ORIENT CHEF has had 27 inspections according to Florida DBPR records.

Has ORIENT CHEF ever been shut down?

No, ORIENT CHEF has no emergency closures on record.

What are the most common violations at ORIENT CHEF?

The most frequently cited violations at ORIENT CHEF are: Proper ventilation, Chemical properly stored, Food contact surfaces.

What does Florida violation V08 (Proper hand/arm washing) mean?

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

What does Florida violation V21 (Time as control) mean?

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

ORIENT CHEF

17155 MIRAMAR PKWY, Miramar, FL 33027

Broward County · Permanent Food Service · Owner: HONG QING INC · License: SEA1621119

ORIENT CHEF in Miramar, FL has 27 inspections on record with 187 total violations (6.9 per inspection) and 0 emergency closures.

27Inspections

187Violations

0Closures

Data current as of January 28, 2025

Inspection History (27)

Jan 28, 2025 — Routine - Food· 5 violations · Inspection Completed - No Further Action

High Priority Violations

V08 Proper hand/arm washing

V14 Food contact surfaces

V21 Time as control

V23 Chemical properly stored

Intermediate Violations

V42 Equipment condition

Oct 15, 2024 — Routine - Food· 1 violations · Inspection Completed - No Further Action

Intermediate Violations

V31 Clean multi-use utensils

Sep 24, 2024 — Routine - Food· 12 violations (3 high priority)· Administrative complaint recommended

High Priority Violations

V03 Employee health reporting

V05 Handwashing procedures

V08 Proper hand/arm washing

V10 Approved food source

V14 Food contact surfaces

ORIENT CHEF

Inspection History (27)

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