Chopsticks
Last inspected: Mar 3, 2026
82
Score
The health department has logged eight inspections at Chopsticks, the earliest from 2022. Chopsticks was last inspected on Mar 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 13 violations earlier in the record.
Looking across the full record, “spray bottle containing toxic substance not labeled” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average Coral Springs restaurant scores 77. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
82
Dec 5, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
50
Jan 28, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands for less than 15 seconds. Reviewed proper hand washing procedures with operator. Operator washed hands for more than 15 seconds **Corrected On-Site**
12A-17-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over won tons in walk in freezer. Reviewed storage with operator. Operator reorganized **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed vegetables in dunkers cooler. Operator separated **Corrected On-Site**
08A-04-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Back mop sink has no back flow preventer
29-42-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in triple sink. Instructed operator to wash in hand sinks only operator washed hands in hand sink **Corrected On-Site**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. True cooler at 2:25pm prepped salads 53 ambient cooling for 2 1/2 hours to 52F at 3:02pm. At this rate proper cooling to 41F in four hours will not occur. Items cooling in cooler with mark ambient temperature. Operator moved item to freezer to quick chill **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave in kitchen rust pitted
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of grill and oven cleaner. Operator labeled **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at Cookline soiled with grease
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between kitchen flip top coolers. Operator removed **Corrected On-Site**
10-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in dukers cooler not separate from sellable food. Operator reorganized **Corrected On-Site**
08B-49-4
Basic - Cutting board has cut marks and is no longer cleanable. Mini flip top cooler cutting board heavily grooved **Repeat Violation**
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
29
Sep 18, 2024
Complaint Full
5 critical violations. 4 major violations. 3 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over ready to eat avocados in kitchen stainless two door cooler. Operator separated. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. True reach in cooler- tofu (55F - Cold Holding). Per operator item was placed in unit less than four hours ago from another reach in cooler. Observed true cooler held at high ambient temperature of 66F. Operator moved tofu to freezer to rapid chill. Items not prepared or portioned today. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut lettuce at 1:30pm 55F (ambient cooling for 20 min) to 57F at 2:50pm. At this rate proper cooling to 41 F will not occur. Observed unit holding high ambient temperatures. Operator discarded lettuce.
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep table. fried shrimp (88F - Hot Holding). Per operator food was made less than four hours ago. Observed food under no temperature control. Operator refried shrimp to 177F **Corrected On-Site**
03B-01-6
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. Sanitizer Bucket (Chlorine 200ppm). Operator remade solution. Tested 100ppm **Corrected On-Site**
41-15-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided and reviewed hand out with operator
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen soiled with food debris. Operator moved to be was rinsed and sanitized in triple sink
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips provided at inspection
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time vs temperature for sushi rice without a written plan. Printed time as a public health control. Operator filled out during inspection. **Corrected On-Site**
03F-10-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in front two door cooler with sauces. Operator removed **Corrected On-Site**
12B-13-4
Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation**
16-01-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen heavily grooved. Operator moved to be was rinsed and sanitized in triple sink
14-09-4
27
Apr 8, 2024
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
41
Sep 29, 2023
Routine - Food
7 critical violations. 5 major violations. 7 minor violations.
View 19 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading above 200ppm chlorine. Employee remade to proper 100ppm. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Prep table by small fliptop, tempura shrimp (86F - Hot Holding); tempura chicken (87F - Hot Holding). Per employee prepared at 12:00pm. Employee moved containers to walk in freezer to rapid chill. 2) On top of soup container at steam well, rice (115-136F - Hot Holding). Per employee prepared about 3 hrs ago. Employee voluntarily discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In glass front True cooler, prepared salads 56F @ 3:10pm (ambient cooling 3.5 hrs) to 52F @ 3:30pm. Employee uncovered salads and moved to lowboy cooler to rapid chill. **Corrective Action Taken**
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In Dukers reach in cooler, tempura chicken (46F - Cold Holding). Per employee out of temperature more than 4 hrs. See stop sale. 2) In True glassfront cooler, cut tofu (54F - Cold Holding). Per employee out of temperature more than 4 hrs. See stop sale.
01B-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. On speed rack in walk in freezer, wrapped tray of chicken breasts above non commercial wrapped salmon filet.
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In Dukers reach in right door, plate with pieces of raw fish above containers of cream cheese and cut broccoli. Employee removed plate. 2) In fliptop lower cooler, flat of raw shell eggs above open containers of sauces. Employee inverted for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with unwashed produce. In Dukers reach in cooler middle door, containers of raw squid and raw raw fish above cases of peppers and herbs.
08A-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice on time control with time stamp. Person In Charge does not know where form is. New form provided. **Corrective Action Taken**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer, portioned bags of rice with no date labels
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottle hanging by dish machine.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage containers on shelf with dry goods by microwave in back prep area.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes and lighter next to dry goods and microwave in back prep area.
40-06-5
Basic - Food stored on floor. Fryer oil and soy sauce buckets on floor in prep, storage, and hallway areas. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in contact with cornstarch in bulk container in prep area.
10-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth on top of soy sauce bucket outside office door.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. 1) Bulk container flour with unreadable label. Employee relabeled container. 2) Squeeze bottle of oil by fliptop unit missing label. 3) Small containers of salt, sugar, and mixed salt and pepper on shelf by cook line missing labels. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk container of sugar in prep area. Employee removed cup.
14-01-5
15
Mar 6, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - 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. -Observed operator touch cooked dumplings with bare hands. Educate employee **Corrected On-Site** **Repeat Violation**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked shrimp hot held at 98 degrees Fahrenheit in kitchen. Per operator, shrimp cooked 1 hour prior to the inspection. Advise operator to reheat shrimp to 165 degrees Fahrenheit. **Repeat Violation**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs not vertical separated from butter in flip top cooler. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at dishwashing area. **Repeat Violation**
41-17-4
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. A poster has been given to the operator **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed utensils stored in handwash wash sink.
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed some employees training certification expired on 4/13/2022 **Repeat Violation**
53B-14-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. -Observed various food items stored on kitchen and dry storage floor. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a wet wiping cloth at cookline not stored in sanitizer solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.
02D-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
30
Nov 16, 2022
Routine - Food
4 critical violations. 6 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked shrimp hot held at 96°F at cookline. Per operator, item was cooked 1 hour prior to the inspection. Ad operator to reheat shrimp to 165 degrees Fahrenheit or start using time as a public health control in the future. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish cold held at sushi station at 44 degrees Fahrenheit. Per operator, item place in unit 1.5 hours prior to the inspection. Advice operator to place ice pack on item for quick chill.
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. -Observed raw beef stored over bean sprouts in Dukers refrigerator.
08A-04-5
High Priority - 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. -Observed employee touch imitation crab meat with bare hands. Item used in sushi rolls. **Corrected On-Site**
09-01-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed 2 employees wash their hands in 3 compartment sink. **Repeat Violation**
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored imitation crab meat. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen.
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed some employees training certification expired 04/14/2022.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. -Observed several unlabeled spray bottles with cleaning chemicals throughout establishment. **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored in a location that is exposed to splash/dust. -Observed employee engaging in food preparation at dishwashing area while utensils have been washed. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. -Observed various food items stored on dry storage floor. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Observed knife stored between flip top coolers.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of rust buildup in Premium microwave. Operator discard microwave at will. **Corrected On-Site**
22-08-4
Basic - Stored food not covered. -Observed several uncovered containers with various food items stored in walk-in freezer.
08B-12-5
20
Frequently Asked Questions
When was Chopsticks last inspected?
The most recent health inspection at Chopsticks on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Chopsticks?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited four times, more than any other issue at Chopsticks.
How does Chopsticks compare to other restaurants in Coral Springs?
Chopsticks most recently scored 82 out of 100, which is higher than the Coral Springs average of 77.
Has Chopsticks' inspection record improved over time?
Yes. Recent inspections at Chopsticks have averaged around eight violations per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Chopsticks means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chopsticks inspected?
Based on the inspection history on file, Chopsticks is inspected around two times per year on average.
Nearby Restaurants