Lion Chef Chinese Restaurant
Last inspected: Aug 20, 2025
52
Score
Inspectors have visited Lion Chef Chinese Restaurant seven times, with records going back to 2022. On Aug 20, 2025, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 14 violations per visit lately, up from roughly seven violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
By comparison, the average North Lauderdale facility scores 76, putting Lion Chef Chinese Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Aug 20, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line flip top make table, raw chicken stored over sauces in lower portion of unit. Advised operator of proper storage.
08A-13-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw chicken stored over fully cooked chicken nuggets, not all commercially packaged. Advised operator of proper storage.
08A-02-6
High Priority - Toxic substance/chemical improperly stored. At kitchen prep table, near slicer a can of WD40 on table with food equipment. Operator removed. **Corrected On-Site**
41-10-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen, ceiling tiles soiled. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, bowls stored on shelf, not inverted.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen clean bowls stored with water inside-Wet nesting.
24-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. At walk in cooler, shelves are rust pitted. **Repeat Violation**
14-17-4
52
Mar 31, 2025
Routine - Food
5 critical violations. 4 major violations. 21 minor violations.
View 30 violations
High Priority - Container of medicine improperly stored. 1) Eye drop stored inside drink cooler.
41-07-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. After moving employee meal to walk in cooler, employee dry hands on pants and proceeded to prepare a customer's order.
12A-18-4
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. One door freezer: 1)raw chicken over cooked veggies 1) raw beef over dumpling
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top: cooked rice 7. In unit less than 4 hours. Operator moved to reach in cooler at cook line to quick chill. **Corrective Action Taken**
03A-02-5
High Priority -
35A-09-4
Intermediate - Ambient air thermometer in walk in cooler not accurate within plus or minus 3 degrees Fahrenheit.
05-05-4
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. Printed and provided poster. **Corrected On-Site**
11-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1)Walk in cooler: milk, cooked noodles opened over 24hr. Operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen
22-02-4
Basic - About 6 ceiling tiles soiled and damaged in kitchen.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice and sugar. Operator removed from container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves on kitchen shelves.
14-05-4
Basic - Clean utensils stored in dirty container on shelf under prep table in kitchen.
24-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. 1 dead roach at dining room area. 1 dead roach under chemical shelf in kitchen Operator removed.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup of tea on prep table next to slicer. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored next to food cans at dry storage.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor not cleaned when the least amount of food is exposed around kitchen area.
36-01-4
Basic - Food not stored at least 6 inches off of the floor. Sauce buckets on kitchen floor. Operator elevated. **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice station. Utensil in water at 84. Operator moved to steam table. **Corrective Action Taken**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
14-36-5
Basic - Kitchen: Interior of oven/microwave has food debris.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container in kitchen. Operator labeled.
02D-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored over dumplings in one door freezer in kitchen. Operator mover to walk in cooler away from customer's food. **Corrected On-Site**
08B-49-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Objectionable odors in men's bathroom or other areas of the establishment.
36-64-5
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles improperly stored. Spoons not all stored facing one way.
25-05-4
Basic - 2 Wet wiping cloth not stored in sanitizing solution between uses. Operator placed in solution. **Corrected On-Site**
21-12-4
11
Jul 31, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
50
Jan 12, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as a liner for egg rolls 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 shrimp not commercially packaged over bags of peas and carrots. Operator placed carrots and peas on upper shelf. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sweet and sour chicken in walk-in cooler. Operator placed chicken on lower shelf **Corrected On-Site**
08A-05-6
Basic - Equipment in poor repair. Observed in reach in chest freezer the lid inside is cracked and insulation is exposed
14-11-5
Basic - Ceiling tile missing in back kitchen area. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back kitchen area. **Repeat Violation**
36-32-5
Basic - Food stored on floor. Plastic container of vinegar stored on floor on cook line. Frying oil at front counter.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed fork and spoon in standing water temperature 79F by the rice cookers.
10-07-4
50
Jul 13, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In fliptop lower cooler, tofu (45F - Cold Holding). Per manager tofu in unit overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop lower cooler, tofu (45F - Cold Holding). Per manager tofu in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee health reporting agreement provided for new employees. **Corrective Action Taken**
11-26-1
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. Norovirus bulletin provided. **Corrective Action Taken**
11-27-4
Basic - Ceiling tile missing. Tile missing above back kitchen floor area.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged tile above back kitchen area. **Repeat Violation**
36-32-5
Basic - Food stored on floor. Fryer oil containers in kitchen.
08B-38-4
52
Jun 28, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles, Walk In Cooler
03A-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Ceiling tile missing. Above mop sink
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
70
Dec 20, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed oil and garlic mixture (58°F - Cold Holding) on flip top. Per operator mixture was prepared less 4 hours. Operator moved to walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. (1) Observed raw chicken on the same tray as cooked pork in walk in cooler. Reviewed proper separation with operator. Operator stored properly. (2) Observed raw chicken above raw seafood in free standing reach in freezer in kitchen next to walk in cooler. Operator properly stored. Corrected On-Site** **Corrected On-Site**
08A-02-6
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in sugar container with no handle. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Observed cases of oil and 2 liter bottles on soda stored directly on floor at front counter. Operator stored properly. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed bottles of cooking oil on cook line not labeled.
02D-01-5
61
Frequently Asked Questions
When was Lion Chef Chinese Restaurant last inspected?
The most recent health inspection at Lion Chef Chinese Restaurant on file is from Aug 20, 2025. The public record contains seven inspections in total.
What is the most common violation at Lion Chef Chinese Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Lion Chef Chinese Restaurant.
How does Lion Chef Chinese Restaurant compare to other restaurants in North Lauderdale?
Lion Chef Chinese Restaurant most recently scored 52 out of 100, which is lower than the North Lauderdale average of 76.
Has Lion Chef Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Lion Chef Chinese Restaurant have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Lion Chef Chinese Restaurant 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 Lion Chef Chinese Restaurant inspected?
Based on the inspection history on file, Lion Chef Chinese Restaurant is inspected around three times per year on average.
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