A Philadelphia Asian Restaurant Was Cited for Multiple Health Code Violations in Recent Inspection

[Editor’s note: The report mentioned here is from an inspection conducted on October 8 and may not represent the future health inspection status of the food establishment.] 

The Philadelphia Department of Health conducted a routine health inspection at Ten Asian Food Hall on October 8. The inspection report noted several health violations, including a blocked handwashing sink, uncovered containers of sauces, and grease, dust, and food debris buildup.

WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.

Ten Asian Food Hall

When: October 8, 2026

Where: 1715 Chestnut St, Philadelphia, PA 19103

Ten Asian Food Hall is a fast-casual Asian restaurant and offers different styles of Asian comfort food. The violations included:

• The report stated that the handwashing sink in the front of the prep area was inaccessible as it was obstructed by containers and lids. The sink area was cleared during the inspection.
• The handwashing sink in the warewashing area had no soap or paper towels, and the main prep area handwashing sink also had no soap. During the inspection, soap and paper towels were provided.
• In the ice bin of the POS prep area, a bottle of milk was stored in direct contact with the ice; it was intended for consumption. The milk bottle was removed immediately, and the ice was discarded due to contamination.
• Uncovered containers of sauces were stored without any contamination protection. The staff were instructed to provide covers for the containers.
• Raw chicken, fish, and shell eggs were stored inside the walk-in cooler on the same shelf. The food items were also kept on the shelf above ready-to-eat food items. Ready-to-eat foods were also stored with raw chicken on the same shelf in the walk-in cooler. The staff were instructed to reorganize the unit and store all the items properly and separately.
• The interior of the ice machine had black residue, brown-pink slime near the black tray, and on the inside of the machine. The staff were advised to sanitize the ice machine.
• The report noted that employee phones were kept with the cutting board at the cold prep refrigerator in the POS prep area.
• The facility did not have enough sink stoppers to properly use at least two basins of the three-compartment sink. The restaurant obtained more sink stoppers during the inspection.
• The sanitizer solution of the 3-bay warewashing sink had a 10 ppm chlorine concentration, instead of 50-100 ppm as per the required guidelines. Bleach was added to the sanitizer solution and the solution was retested at 50 ppm during the inspection.

• Small containers of spicy mayonnaise without any cold holding were kept on the prep area counter and were measured at 68.5°F. The spicy mayonnaise was discarded during the inspection.
• Potentially hazardous, repackaged or prepared foods, including repackaged cakes, repackaged fish, and cooked meats, in the facility had no date markings. The restaurant was instructed to provide proper date marking.
• The report noted that an insecticide (Raid) in use in the POS prep area had no label from the manufacturer.
• A butane container was stored on the shelf above the prep area’s cold prep refrigerator. The butane container was relocated during the inspection.
• Personal medication of an employee was found in a container on top of the cold prep refrigerator. The staff were instructed to relocate the container of medication immediately.
• Unlabeled spray bottles with blue chemical were found in the facility. The staff were advised to label the bottles with the common name of the chemicals immediately.
• The restaurant did not provide a HACCP Plan and Plan Review approval letter. The staff were recommended to obtain a HACCP Plan copy.
• To ensure proper temperatures of food, temperature measuring devices were not present in the prep area.
• The report stated that an employee was wearing a jeweled ring. Wiping cloths were not stored in sanitizer buckets but on prep tables in the POS prep area.
• The scoop handle was stored inside the ice machine and was in direct contact with the ice. Common bowls/food containers with no handles were in direct contact with sauces inside the cold prep freezer. Utensils were stored in standing water in the POS prep and main prep area.
• Single-service food containers were stored non-inverted, instead of being stored inverted to prevent contamination. In the upper level storage area, boxes of single-service food containers were not kept at least 6 inches above the floor and were stored directly under the soil line, and single-service paper straws were also stored open on the counter, without any cover. The staff were advised to relocate the items.
• The restaurant had no sanitation-certified microwave in the prep area. In the upper level storage area, a tape lining was found on the handle of the chest freezer. The report noted the restaurant had non-sanitation-certified chest freezers in the facility.
• The report stated that the facility had cardboard-lined shelves, and crates of soda, milk, and wooden pallets were being used as elevation.
• Deep scratches and scoring were found on the cutting boards, which did not allow effective cleaning and sanitizing. A missing sink stopper was also noted.
• Static dust and grease buildup were found on the mechanical ventilation hood filters, on the lines behind the cooking equipment in the prep area, and on the interior of the cabinet under the deep fryer in the prep area.

• Residue and food debris were found on the interior bottom and on the door handles of the cold prep refrigerators in the prep area. Accumulated ice and residue were noted on the chest freezer’s interior walls.
• On the floor inside the walk-in cooler, grime, food debris, and residue were observed, and dust was found on the fan inside the walk-in cooler. The interior bottom of the reach-in freezers also had food debris buildup.
• The drainage pipe of the ice machine was installed inside the catch basin, as an air break, instead of leaving a gap (air gap) of at least one inch to prevent backflow contamination. At the time of inspection, the restaurant had no backflow preventer on the main water line.
• The restroom handwashing sink was elevated with floorboards. The bathroom doors of the facility were not self-closing.
• Food debris and grime were noted on the floor of the prep area perimeter, and the wall near the blender had residue buildup. Buckets with old grease were found in the rear storage area, accumulated debris was found on the floor of the upper-level storage area, and grime and debris were found along the floor edges of the POS prep area.
• The report noted low grout between the floor tiles and grease-stained ceiling tiles in the prep area. A damaged wall was noted at the utility sink.
• Gaps were found between the walls and ceiling tiles in the prep area, and unsealed utility lines were found in the storage areas and prep areas.
• Brooms and dustpans were kept on the floor instead of being stored off the ground to allow proper floor cleaning. Burnt-out and missing light bulbs were found in the mechanical ventilation hood.

For more information, a detailed inspection report is available here.

Follow-Up Inspection

The report mentioned that the establishment was in an unsatisfactory condition. The restaurant is required to correct all the violations before reinspection. A follow-up inspection will be conducted to verify compliance.