Orient Chef
Last inspected: Dec 15, 2025
55
Score
Going back to 2022, Orient Chef has 14 inspections in the public record. On Dec 15, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
Compared to other Miramar restaurants (averaging 78), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
55
Jul 9, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Jan 28, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Food stored on floor. Walk in freezer- One container of food, employee removed from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fry canister, build up of grease. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler/ Walk in Freezer- build up of rust in all shelves
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. 3 mops on floor, employee removed and stored properly. **Corrected On-Site**
42-01-4
Basic - Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles. Observed clean wiping cloths stored wet on tray cart. Employee removed to placed on dryer machine **Corrected On-Site**
21-27-4
78
Oct 15, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's bathroom and women's bathroom
31B-02-4
90
Sep 24, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
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), employee made new solution, chlorine at 50 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wontons (95-112F - Hot Holding), per employee food hit held less than 2 hours. Employee reheated on boiling water to 167F **Corrected On-Site**
03B-01-6
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. Chicken wings, egg rolls and chicken nuggets, per employee food on time at 11:30. manager placed time label **Corrected On-Site**
03F-02-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Bathroom facility not clean. Employee bathrooms: -soiled toilet -soiled floor.
32-07-4
Basic - Cardboard used to line food-contact shelves. Under shelf of rice cooking pats, employee removed **Corrected On-Site**
14-05-4
Basic - Floor soiled/has accumulation of debris. Substantial build up of old food residues and grease -under fry canisters and cooking equipment -inside walk in freezer"
36-73-4
Basic - Food stored on floor. Several bags of frozen food stored on floor, inside walk in freezer employee p,aced on shelves. **Corrected On-Site**
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. Metal bowl inside chopped onions container in walk in cooler. Employee removed. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled microwave next to fry station
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filter, middle of cop line. -fry filters in fry station
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Two under shelf prep tables in cook line
14-20-4
39
May 17, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet at storage area. Operator separated containers to dry. **Corrected On-Site**
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table. Operator placed in sanitizer solution. **Corrected On-Site**
21-12-4
90
Feb 2, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, employee discarded , made new solution, chlorine sanitizer at 50 ppm. **Corrected On-Site**
41-27-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (54F - Cold Holding) observed eggs above prep table in cook line, per operator eggs held less than two hours, manager placed them back inside walk in cooler. **Corrective Action Taken**
03A-03-5
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. Poster emailed to operator **Corrective Action Taken** **Repeat Violation**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of hood filters, soiled- in cook line.
23-03-4
Basic - Single-service articles improperly stored. To go containers boxes stored on top of mop sink, Employee removed. **Corrected On-Site**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow bucket, Employee removed and stored properly. **Corrected On-Site**
42-01-4
58
Jan 10, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris at back prep table.
22-02-4
90
Dec 18, 2023
Routine - Food
2 major violations.
View 2 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
82
Oct 19, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee chopping yellow onions, picked up onions debris from floor, placed on garbage, then continue to chop more onions, after instructed, employee washed hands **Corrected On-Site** **Warning**
12A-29-4
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. Sushi rice, per manager placed on time at 11:00 am, operator placed time label. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. wonton (115F - Hot Holding), per employee food hot held one hour ago, Employee reheated on the stove to 165F **Corrected On-Site** **Warning**
03B-01-6
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. Not cleaning kit or procedures on site, poster emailed. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form provided and explained **Corrective Action Taken** **Warning**
03F-10-5
Basic - Cardboard used to line food-contact shelves. Under prep table in cook line. **Warning**
14-05-4
Basic - Floor soiled/has accumulation of debris. -inside walk in freezer -under cook line equipment **Warning**
36-73-4
Basic - Food stored on floor. Gallon of soy sauce on floor, in front of walk in freezer. Employee placed on shelf **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Right side hood filters -two fryer filters. -cooking stove Substantial build up of grease, and soil **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two flip tops on cook line, inside shelves and covers, soiled. **Warning**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings on standing water, Employee removed and placed on running cold water. **Warning**
06-01-5
32
Jun 23, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Oct 25, 2022
Routine - Food
No violations found.
100
Aug 8, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. March 20/2022 **Warning** - From follow-up inspection 2022-08-08: Same **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cook line flip top. Bowl on top of cooked beef, Employee removed **Corrected On-Site** **Warning** - From follow-up inspection 2022-08-08: Observed same. **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to sushi station **Warning** - From follow-up inspection 2022-08-08: Observed same **Time Extended**
22-08-4
82
Aug 1, 2022
Routine - Food
4 major violations. 13 minor violations.
View 17 violations
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. Poster provided **Corrective Action Taken** **Warning**
11-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Front counter, next to sushi bar, observed faucet of hot water shut off, no supply of hot water. **Warning**
31A-09-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. March 20/2022 **Warning**
53B-05-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter- sushi bar- observed faucet of hot water completely shut off **Warning**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Cook line flip top. Bowl on top of cooked beef, Employee removed **Corrected On-Site** **Warning**
14-01-5
Basic - Cardboard used to line food-contact shelves. Two shelves under prep table, kitchen area **Warning**
14-05-4
Basic - Floor soiled/has accumulation of debris. WIF/ WIC- observed floor soiled with food debris and build up of dirt. Under cooking equipment cook line **Warning**
36-73-4
Basic - Food stored on floor. WIF, several bags of raw shrimps, container of soy bean. Employee placed on shelves **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Three food store containers inside mop sink. Employee removed to be wash, clean and sanitized **Corrected On-Site** **Warning**
10-02-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Cook line flip top- tongs handle touching cooked chicken, Employee removed **Corrected On-Site** **Warning**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to sushi station **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Not legible hand wash sign, provided sign to operator **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filter -fryer filters **Repeat Violation** **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Front counter- glass door RIC. Open bottle of water, Employee removed. **Corrected On-Site** **Warning**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Walk in freezer/ Walk in cooler :shelves with build up of food debris, grease and dirt **Warning**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Two mops seating on wet bucket, Employee removed, cleaned and stored properly **Corrected On-Site** **Warning**
42-01-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop stored under drawing board. Employee removed and cleaned **Corrected On-Site** **Warning**
24-06-4
35
Frequently Asked Questions
When was Orient Chef last inspected?
The most recent health inspection at Orient Chef on file is from Dec 15, 2025. The public record contains 14 inspections in total.
What is the most common violation at Orient Chef?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Orient Chef.
How does Orient Chef compare to other restaurants in Miramar?
Orient Chef most recently scored 55 out of 100, which is lower than the Miramar average of 78.
Has Orient Chef's inspection record improved over time?
Results have been roughly steady. Inspections at Orient Chef have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Orient Chef means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Orient Chef inspected?
Based on the inspection history on file, Orient Chef is inspected around four times per year on average.
Nearby Restaurants