Chopstix Chinese Restaurant
Last inspected: Apr 1, 2026
86
Score
Chopstix Chinese Restaurant has been inspected nine times since 2023. The most recent visit was on Apr 1, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The trend has been favorable: violation counts have eased from around nine violations to closer to six violations per visit over the last few inspections.
The pattern that stands out is “equipment in poor repair”, which has been cited three times.
Chopstix Chinese Restaurant's latest score of 86 sits above the Lake Mary average of 79. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. - back side of meat slicer **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - side of fryers **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
23-03-4
86
Mar 31, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
58
Sep 30, 2025
Complaint Full
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Mar 7, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Jul 3, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
74
Feb 29, 2024
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over lettuce at walk in cooler
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sautéed mushrooms in reach in cooler at cooks line Raw pork stored over cut vegetables at reach in cooler at cooks line **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork temping at 60F at reach in cooler on cooks line Cooked chicken temping at 54F at reach in cooler at cooks line. Per operator both items were in reach in cooler overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork temping at 60F at reach in cooler on cooks line Cooked chicken temping at 54F at reach in cooler at cooks line. Per operator both items were in reach in cooler overnight
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Cut vegetables in containers lined with paper towels in walk in cooler
14-86-1
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired manager certificate-Fanzhang Li-1-28-19-ServSafe
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing towel in hand wash sink at cooks line
31A-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee foods stored on shelf at walk in cooler with food served to the public
08B-49-4
Basic - Equipment in poor repair. First reach in cooler at cooks line not keeping temperature 41F and below
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor by triple sink **Corrected On-Site**
08B-47-4
Basic - Single-service articles improperly stored. Case of water stored on the floor at front counter
25-05-4
Basic - Standing water in bottom of reach-in-cooler. First reach in cooler at cooks line
29-49-6
30
Oct 26, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the mop sink splitter
29-34-4
Basic - Equipment in poor repair. Fry basket damaged
14-11-5
Basic - Floor soiled/has accumulation of debris. -in the stock room rice on the floor
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the fryers -hood filters soiled
23-03-4
74
Apr 7, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. When adding a splitter each side needs protection
29-34-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Kitchen hand sink
31B-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Battered chicken not dated
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep soiled and damaged
22-02-4
Basic - Equipment in poor repair. Gasket ripped on the make cooler
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Line cook
13-03-4
50
Jan 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Frequently Asked Questions
When was Chopstix Chinese Restaurant last inspected?
The most recent health inspection at Chopstix Chinese Restaurant on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Chopstix Chinese Restaurant?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Chopstix Chinese Restaurant.
How does Chopstix Chinese Restaurant compare to other restaurants in Lake Mary?
Chopstix Chinese Restaurant most recently scored 86 out of 100, which is higher than the Lake Mary average of 79.
Has Chopstix Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Chopstix Chinese Restaurant have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Chopstix Chinese Restaurant 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 Chopstix Chinese Restaurant inspected?
Based on the inspection history on file, Chopstix Chinese Restaurant is inspected around three times per year on average.
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