What is Chopstick Asian Bistro's health inspection score?

Chopstick Asian Bistro has a SafeDine safety score of 83 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Chopstick Asian Bistro last inspected?

Chopstick Asian Bistro was last inspected on May 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Chopstick Asian Bistro have?

Chopstick Asian Bistro has 32 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Chopstick Asian Bistro safe to eat at?

Chopstick Asian Bistro has a good safety record with a score of 83/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Chopstick Asian Bistro serve?

Chopstick Asian Bistro serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Chopstick Asian Bistro

Name: Chopstick Asian Bistro
Address: 377 WINDSOR HIGHWAY, New Windsor, 12553
Rating: 83

377 WINDSOR HIGHWAY, New Windsor

Last Inspected: 5/21/2026

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

9 inspections

Last: May 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.6

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Food storage

Food not properly stored or protected

Other violation

Regulatory compliance issue

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-6 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-5 pts

Best practices • 2 pts each

Inspection Timeline

+12 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 81/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (83/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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377 WINDSOR HIGHWAY, New Windsor, FL 12553

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Violation Timeline

May 2024

1 inspections

1 high priority

4 basic

May

Jun 2024

1 inspections

3 basic

Sep 2024

1 inspections

3 high priority

4 basic

Sep

Oct 2024

2 inspections

1 high priority

4 basic

Mar 2025

1 inspections

2 basic

Mar

Oct 2025

1 inspections

1 high priority

2 basic

Apr 2026

1 inspections

2 high priority

3 basic

Apr

May 2026

1 inspections

2 basic

Inspection History

9 records on file

3 Re-Inspection6 Inspection

May 26

Re-Inspection InspectionLatest

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8FImproper thawing procedures used−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−4 pts

Apr 26

Inspection Inspection

2 High3 Basic

5 total1 risk factor

69/100inspection score

−26 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Risk Factor−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (3)

−6 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8FImproper thawing procedures used−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−26 pts

Risk factor bonus (1× +5)−5 pts

Oct 25

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (2)

−4 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−14 pts

Mar 25

Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−4 pts

Oct 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−4 pts

Oct 24

Inspection Inspection

1 High2 Basic

3 total

86/100inspection score

−14 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (2)

−4 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−14 pts

Sep 24

Inspection Inspection

3 High4 Basic

7 total

62/100inspection score

−38 pts

High Priority (3)

−30 pts

2EAccurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.−10
5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (4)

−8 pts

10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8DSingle service items reused, improperly stored, dispensed, not used when required−2

Base deductions−38 pts

Jun 24

Re-Inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

11BWiping cloths dirty, not stored properly in sanitizing solutions−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−6 pts

May 24

Inspection Inspection

1 High4 Basic

5 total

82/100inspection score

−18 pts

High Priority (1)

−10 pts

5BPotentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.−10

Basic (4)

−8 pts

8DSingle service items reused, improperly stored, dispensed, not used when required−2
11BWiping cloths dirty, not stored properly in sanitizing solutions−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−18 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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