Chopstick House
Last inspected: Feb 26, 2026
52
Score
Inspectors have visited Chopstick House nine times, with records going back to 2022. Chopstick House was last inspected on Feb 26, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Restaurants in Melbourne average 84, so Chopstick House trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
1
Critical latest
0
Major latest
10
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodle stored above other products in top of make table over night at 50f cold holding. Operator discarded approximately 1/3 lbs. **Corrected On-Site**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. Old can of oyster sauce used to scoop rice out of container.
14-01-5
Basic - Floor soiled/has accumulation of debris. Floor under fryers soiled with grease.
36-73-4
Basic - Food stored on floor. Cooking oil stored on floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on rack by woks at knee level. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White upright reach in freezer gaskets soiled with food debris. Vent hood covers soiled with grease. Area between fryer and woks soiled with food debris. Chest freezer in back has mold like substance on gasket. **Repeat Violation** **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Small two door reach in cooler bottom shelf and corrugated shelf soiled with food debris.
22-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on floor. **Corrected On-Site**
21-44-1
Basic - Unnecessary items/unused equipment on the premises. Broken make table in back of kitchen.
33-31-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Stainless steel wall near hand wash sink and triple sink soiled with food debris.
36-27-5
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lights above woks not working.
38-11-4
52
Oct 22, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bathroom hand wash sink has no hot water. - From follow-up inspection 2025-10-22: Sink hot water is working but leaking by. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table front of store by wok line not cold, average of 60f. Gaskets on doors of reach in cooler section are torn. - From follow-up inspection 2025-10-22: Make table taken out of service for Time Temp Control foods. **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers for both make tables soiled. Gaskets on both reach in freezers soiled. Shelves under rice cookers soiled with food debris. Wok area near deep fat fryers soiled with old rice. Hood filter covers solid with grease. **Repeat Violation** - From follow-up inspection 2025-10-22: **Time Extended**
23-03-4
82
Oct 20, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over green peppers in walk in cooler. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork ribs over ready to foods in the reach in freezer, front of store. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. make table front of kitchen ; cooked chicken (60F - Cold Holding); pork (61F - Cold Holding); cooked shrimp (58F - Cold Holding); raw shrimp (58F - Cold Holding); beef steak (45F - Cold Holding); raw chicken (62F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table front of kitchen ; cooked chicken (60F - Cold Holding); pork (61F - Cold Holding); cooked shrimp (58F - Cold Holding); raw shrimp (58F - Cold Holding); beef steak (45F - Cold Holding); raw chicken (62F - Cold Holding) see stop sale **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food in the walk in cooler not date marked.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bathroom hand wash sink has no hot water.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean bins in dish washer area stored on dirty shelf. **Repeat Violation**
22-02-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Make table front of store by wok line not cold, average of 60f. Gaskets on doors of reach in cooler section are torn.
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins stored stacked and still wet.
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled dish inside microwave.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers for both make tables soiled. Gaskets on both reach in freezers soiled. Shelves under rice cookers soiled with food debris. Wok area near deep fat fryers soiled with old rice. Hood filter covers solid with grease. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service containers stored right side up above make tables soiled. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Cooked chicken and shrimp in walk in cooler stored not covered. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Uncovered food stored near sink exposed to splash. Corn starch stored in back of kitchen uncovered, near hand wash sink. **Corrected On-Site**
08B-54-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues. Shelves lined with particle board and the particle boards are soiled with food debris.
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Three wet wash cloths stored on food prep areas. **Corrected On-Site**
21-09-4
26
Apr 3, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored above liquid margarine in flip top prep cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under cooked rice units have build up of old rice. **Corrected On-Site**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. All cooked food in walk in is not dated.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Oven and grill cleaner spray bottle not labeled **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink and cell phone on prep table where cooks are prepping chicken **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee chopping raw chicken no hair restraints **Repeat Violation**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door has gap underneath **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor is soiled. Heavy grease build up u deer fryers and cook line
36-73-4
Basic - Food stored on floor. Raw chicken in pan on walk in cooler floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line cooler. Interior shelves have build up and interior has build up
23-03-4
Basic - Stored food not covered. Rack of cooked food in walk in freezer not covered.
08B-12-5
45
Oct 30, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
29
Mar 22, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
70
Sep 20, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put gloves with no hand wash and the began food prep, educated employee on washing hands before placing gloves on to work
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over wontons in walk in freezer Raw chicken over raw beef walk in freezer Raw chicken over ready to eat sauce Raw shelled eggs over ready to eat chicken back line flip top **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. No dates for cooked chicken, egg rolls, or cooked pork front counter reach in No dates for any prepped or cooked items in walk in cooler **Repeat Violation**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. bean sprouts (78F - Cold Holding)
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (78F - Cold Holding), found in cookline unit, operator discarded
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink liquid, operator added label **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Cup no handle in soy sauce **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Far back line flip top, opened water bottle in cooler **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
33
Feb 20, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. WD 40 stored under prep table with food products **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink
29-34-4
High Priority - 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. 400 ppm. Corrected to 200 ppm quaternary **Corrected On-Site**
41-15-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp and chicken walk in cooler **Corrected On-Site**
02C-02-5
Basic - Stored food not covered. Ribs and beef. Walk in freezer **Corrected On-Site**
08B-12-5
Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site** **Repeat Violation**
32-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler Top reach in freezer Gaskets sandwich cooler #2 **Corrected On-Site**
23-03-4
37
Sep 22, 2022
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Corrected On-Site**
12A-07-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Informed person in charge.
12A-11-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. **Corrected On-Site**
22-48-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice hot holding 127F recommended to reheat to 165F rechecked 185F
03B-01-6
High Priority - 1 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. On 3 bay sink **Corrected On-Site**
41-17-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. **Corrected On-Site**
12A-01-4
Intermediate - Employee washed hands in a 3 bay sink.
12A-03-4
Basic - Bathroom door left open.
32-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee beverage containers on shelf above cook line cooler and on prep table. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Heavy buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Reuse of single-service or single-use articles. Metal cans reused for food. **Corrected On-Site**
25-32-4
Basic - Sauce stored on floor in the kitchen. **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Cook line cooler.
29-49-6
23
Frequently Asked Questions
When was Chopstick House last inspected?
The most recent health inspection at Chopstick House on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Chopstick House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Chopstick House.
How does Chopstick House compare to other restaurants in Melbourne?
Chopstick House most recently scored 52 out of 100, which is lower than the Melbourne average of 84.
Has Chopstick House's inspection record improved over time?
Results have been roughly steady. Inspections at Chopstick House have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Chopstick House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chopstick House inspected?
Based on the inspection history on file, Chopstick House is inspected around three times per year on average.
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