Asian Chao
Last inspected: Jan 28, 2026
74
Score
Asian Chao appears in inspection records nine times, starting in 2022. The latest inspection on file is from Jan 28, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to four violations.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Boynton Beach facility scores 79, putting Asian Chao on the weaker side. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. steam table: chicken and vegetable egg roll (130-132F - Hot Holding); holding in oven: bourbon chicken (121F - Hot Holding) Per operator, products out of temperature for approximately 30 minutes. Operator reheated products in oven. **Corrective Action Taken**
03B-01-6
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on drying rack that has an accumulation of rust and oil residue.
24-06-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 50ppm. **Repeat Violation**
21-07-4
74
Oct 7, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat soy sauce in walk in cooler. Operator removed eggs. **Corrected On-Site**
08A-05-6
Basic - Cook with no hair restraint while engaging in food preparation on cook line. Cook put hat on. **Corrected On-Site**
13-03-4
Basic - Employee personal cell phone stored in a food preparation area next to grinder. Operator removed. **Corrected On-Site**
40-06-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution at 75ppm. **Corrected On-Site**
21-07-4
74
Feb 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
74
Oct 7, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Stored rice and noodles not covered in walk in cooler. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Chicken stored on floor in walk in cooler. Operator placed on a shelf. **Corrected On-Site**
08B-38-4
90
Dec 11, 2023
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Oct 10, 2023
Routine - Food
No violations found.
100
Oct 9, 2023
Routine - Food
6 critical violations. 2 major violations. 4 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked noodles (44F-45 - Cold Holding) not prepared today held overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cooked noodles (44F-45 - Cold Holding) not prepared today held overnight and more than 4 hours - see stop sale. . Hot line make table station -:cut cabbage (57F-62F);sitting out at room temperature- operator stated held under 4 hours - operator moved cabbage to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Convection oven - cooked chicken (115F-118 - Hot Holding) held under 1 hour - operator added heat to reach 165F. hot Bain Marie - French fries (118F-137 - Hot Holding); egg rolls (113F-140F) operator states held under 2 hours - both overfilled containers- operator split and moved to oven for reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled dead roaches and then handled clean kitchen utensils. Employee returned from bathroom proceeded to kitchen touched clean containers- operator instructed employees to rewash hands after returning from the bathroom - employee washed hands. **Corrected On-Site** **Warning**
12A-13-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed handled pot from bucket of water on hot line. **Corrected On-Site** **Warning**
10-05-5
High Priority - Roach activity present as evidenced by live roaches found in the kitchen. One live on wall in mop sink. Three live under rice cooker prep table. Three live under grill station. One live behind fry station fryers. 5 live under wok station. 5 live inside electrical outlets above prep table. **Warning**
35A-05-4
Intermediate - No soap provided at handwash sink. Operator:provided soap at the kitchen hand sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - 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. Reviewed and Emailed copy to operator to operator. **Corrective Action Taken** **Warning**
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed cell phone from soda station. **Corrected On-Site** **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot line station build up of grease and food debris. **Repeat Violation** **Warning**
23-03-4
Basic - Dead roaches on premises. Approximately 20 dead in roach trap next to hot water heater - operator removed. 2 dead under the front counter Bain Marie - operator removed. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage at soda station - operator removed. **Corrected On-Site** **Warning**
12B-07-4
27
Mar 8, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 68°after at cook line for less than 2 hours. Operator placed in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 98°F, in Basket on top of fryer for less than one hour. Chicken was reheated during inspection to 178°F for further hot holding. **Corrected On-Site**
03B-01-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar and flour containers soiled on the outside. Rice cooker at front counter soiled on the outside. **Repeat Violation**
23-03-4
Basic - Working containers of corn starch removed from original container not identified by common name across walk in cooler. Operator labeled.. **Corrected On-Site**
02D-01-5
67
Sep 29, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
52
Frequently Asked Questions
When was Asian Chao last inspected?
The most recent health inspection at Asian Chao on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Asian Chao?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Asian Chao.
How does Asian Chao compare to other restaurants in Boynton Beach?
Asian Chao most recently scored 74 out of 100, which is lower than the Boynton Beach average of 79.
Has Asian Chao's inspection record improved over time?
No. Recent inspections at Asian Chao have averaged around four violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Asian Chao means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Asian Chao inspected?
Based on the inspection history on file, Asian Chao is inspected around three times per year on average.
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