Jan Mei
Last inspected: Mar 3, 2026
37
Score
The health department has logged eight inspections at Jan Mei, the earliest from 2022. The newest entry in the record is dated Mar 3, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing four times across the record.
The city-wide average sits at 78, which Jan Mei's 37 doesn't quite reach. This restaurant has more on its record than most do.
8
Inspections
4
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed egg create user to line bus pan containing cooked chicken wings. Operator removed egg create from container. **Corrected On-Site**
14-86-1
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee preparing in raw chicken and then touched clean utensils before changing gloves. After brief education, employee then changed gloves and wash hands. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 12:14 P.M. , no time mark on cooked rice at cookline held using time as a public health control. Per operator, rice transfer to cookline at 11:30 A.M. Operator correctly time marked rice. **Corrected On-Site**
03F-02-5
High Priority - Employee washed hands with no soap.
12A-20-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands in 3 compartment sink.
12A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaging in food preparation with no hair restraints. **Corrected On-Site**
13-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Floor soiled/has accumulation of debris. -Observed accumulation of black mold like substances buildup on kitchen floor.
36-73-4
Basic - Food stored on floor. -Observed containers with food items stored on kitchen floor. -Observed various food items stored on walk in cooler floor.
08B-38-4
Basic - Stored food not covered. Observed several uncovered containers with food items stored in walk in cooler.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residues buildup on walls throughout kitchen.
36-27-5
37
Oct 31, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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. In 2 door reach in freezer, observed raw chicken placed over frozen crab rangoons. Operator removed **Corrected On-Site** **Warning**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot table; egg drop soup (123F - Hot Holding)as per operator, food portioned and prepared today, observed hot table setting low. Operator placed in WOK to reheat to 165F Prep Counter; cooked rice (78F - Hot Holding). As per operator food portioned and prepared today, left on counter until establishment receives an order. Operator placed foods inside wok to reheat. Rice is now 178F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
53B-10-4
Basic - Bowl or other container with no handle used to dispense food. Inside walk in cooler, in container of chopped onions, observed bowl used as scoop. Operator removed **Corrected On-Site** **Warning**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple rags on prep counters and flip top, used but not stored in sanitizer bucket **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Operator made sanitizer bucket and placed rags inside with no chlorine, 0ppm. Instructed operator on how to correctly set up sanitizer bucket with chlorine. Operator corrected 100ppm **Warning**
21-07-4
58
May 7, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice next to cook line; Fried rice (121 - Hot Holding). Per operator food meant to keep warm until needed for fried rice. Out of temperature less than 4hrs. Operator made to reheat food above 165F **Corrective Action Taken**
03B-01-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink container on top of shelf above rice cooker. Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on operator cooking food in kitchen
13-03-4
78
Dec 4, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
61
May 31, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer, obeseverd raw chicken over ready to eat crab dumplings.noperator inverted **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right Flip top; cooked pork (45F - Cold Holding) Lo mein noodles (45F - Cold Holding). Per operator foods not portioned or prepared today. In unit less than 2 hours. Operator transferred items from walk in to counter top. Operator placed back in walk in. **Corrected On-Site**
03A-02-5
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.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in bag of uncooked rice. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop used for bulk container of cornstarch, handle buried inside. Operator placed properly. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 118°F. Operator replaced with hot water 156F° **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of cornstarch not labeled operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
55
Feb 2, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, container of raw shell eggs above container of cooked noodles. Employee moved eggs to bottom of cooler. **Corrected On-Site**
08A-05-6
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. In Kelvinator reach in freezer, containers of raw chicken above container of raw shrimp.
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) Beside steam table at cook line under no temperature control, container steamed wontons (79F - Hot Holding). Per manager, wontons prepped approximately 45 minutes. Manager moved to cooler to chill and cold hold. 2) In double boiler in steam well, **Corrective Action Taken** **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucets at outside mop sink missing vacuum breakers.
29-42-4
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. Bulletin printed and provided. **Corrected On-Site** **Repeat Violation**
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple bags of tempura chicken, cooked wontons, fried chicken in walk in cooler not date labeled. Per manager items prepared 2 days ago and morning before...more than 24 hrs. **Repeat Violation**
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cook line not wearing hair restraints. **Repeat Violation**
13-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water on expo counter. Manager dumped water and replaced with clean paddle. **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name. 1) Bulk containers of corn starch and sugar in dry storage not labeled. 2) Working containers of salt, sugar, and msg on cook line not labeled. Manager labeled all containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Plastic container in bulk cornstarch. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
37
May 4, 2023
Complaint Full
3 major violations. 9 minor violations.
View 12 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
39
Nov 29, 2022
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-25-4
High Priority - Observed Non-food grade paper/paper towel used as liner for food container for sweet and sour chicken, vegetables and roast cooked pork in walk-in cooler.
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored over cooked pork in standing freezer in kitchen area.
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over unwashed carrots in walk in cooler. Observed raw pork stored over cooked pork in walk in cooler.
08A-04-5
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. Observed all cooked TCS foods stored in standing freezer, cooked pork, cooked chicken, with no date marking.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls, ribs chicken wings, cooked chicken sweet and sour chicken, cooked pork and all TCS foods prepared more than 24 hours not labeled in walk in cooler.
02C-02-5
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.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with mold like substance at cook line.
22-02-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed food contact surface not sanitized between cooking roasted pork, rice, raw produce and ready to eat cooked meats, no sanitizing solution set up Inspector had operator set up chlorine sanitizing solution and sanitize area.
08B-25-4
Basic - Observed Bowl or other container with no handle used to dispense flour in dry storage area.
14-01-5
Basic - Observed Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at cook line above grill.
36-34-5
Basic - Observed In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses on cook line and kitchen area.
21-12-4
Basic - Observed Working containers of sugar removed from original container not identified by common name.
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen area.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets with mold like substance.
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages throughout prep table and cook line .
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored on top of lid of soup. Operator removed and stored correctly. **Corrected On-Site**
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Observed sauce, and oil stored on floor in kitchen area, cook line and walk in cooler.
08B-47-4
Basic - Food stored on floor. Observed oil stored on floor in kitchen area.
08B-38-4
19
Frequently Asked Questions
When was Jan Mei last inspected?
The most recent health inspection at Jan Mei on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Jan Mei?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Jan Mei.
How does Jan Mei compare to other restaurants in Sunrise?
Jan Mei most recently scored 37 out of 100, which is lower than the Sunrise average of 78.
Has Jan Mei's inspection record improved over time?
Results have been roughly steady. Inspections at Jan Mei have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Jan Mei 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 Jan Mei inspected?
Based on the inspection history on file, Jan Mei is inspected around two times per year on average.
Nearby Restaurants