CHINA CAFE RESTAURANT INC
7635 S DIXIE HWY, West Palm Beach FL 33405 · 561.585.7777
Last inspected Jul 23, 2026 · 8 visits since October 2023
MAR 25
JUL 25
JAN 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Emailed one
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023060060 | Oct 13, 2023 | Nov 20, 2023 | $800 |
| 2--2023036799 | Jun 19, 2023 | Jul 25, 2023 | $400 |
Inspection history
8 visits, newest first
Jul 23, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 22 violations recorded, 8 high priority.
8 High priority3 Intermediate11 Basic
What the inspector wrote — 22 findingsThe state's own report →
Container of medicine improperly stored. Prescription medication stored on shelf above flip top prep area. Operator removed.
Dented/rusted cans present. 1 can of applesauce heavily dented at can storage rack. Operator discarded. See stop sale.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating in dry storage area and then immediately begin to handle in use food storage container without first washing hands. Reviewed handwashing requirements with operator. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over open container of cooked pasta and krab. Operator reorganized. Raw fish stored above cooked chicken in glass door cook line reach in cooler. Operator reorganized.
Show the remaining 18 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (80F - Cold Holding) not prepped or portioned today stored at room temperature on kitchen shelf. Per operator, item was removed from cooler less than 1 hour ago. Operator moved item back to walk in cooler to chill.
Time/temperature control for safety food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Cut tomatoes, hard boiled eggs, cut melon, sushi roll, cooked ramen held above 41F on buffet line at 11:15. However, all items were marked for time control to begin at 12:00. Reviewed time as a public health control with operator. Operator removed incorrect time marking and applied appropriate time marking.
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 not time marked in kitchen. Per operator, item was prepped less than 1 hour ago. Sushi rice 122F. Operator time marked.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine bucket 200ppm at warewashing area. Operator diluted, retesting at 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pasta (80F - Cooling for 1/2 hour at 11:15, 80F at 12:15) in deeply filled covered container in walk in cooler. At current rate of cooling, item will not reach 70F within required two hour window. Operator removed covering and mixed item to increase cooling rate.
Handwash sink not accessible for employee use at all times. Hibachi area handsink blocked by prep table.
No soap provided at handwash sink in men's room.
Buildup of food debris/soil residue on equipment door handles on prep area reach in cooler, rice cooker handle, kitchen glass reach in cooler handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining room soiled with dust.
Equipment in poor repair. Walk in cooler and freezer doors in disrepair.
Floor soiled/has accumulation of food debris/grease underneath cook line equipment.
Men's bathroom facility not clean.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Napkin dispensers at customer tables soiled with dust/food debris.
Objectionable odors in bathroom or other areas of the establishment. Objectionable odors in kitchen prep areas and employee bathroom area.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of glass reach in cooler on cook line, interior of cook line flip top reach in cooler heavily soiled with food debris.
Reach-in cooler shelves with rust that has pitted the surface. At glass door reach cooler on cook line.
Single-service articles improperly stored. Single service napkins stored inside soiled dispensers throughout dining room.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored directly on food prep surfaces including slicer and cook line stove prep area.
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over or with unwashed produce. Raw whole shell eggs stored container of onions in walk in cooler. Operator reorganized.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw whole shell eggs stored at room temperature on expo line shelf. Per operator, item has been held out of temperature for less than 1 hour. Operator returned to walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (45F - Cold Holding); krab stick (50F - Cold Holding) not prepped or portioned today stored in reach in cooler right of microwave. Per operator, item was moved from walk in cooler less than 2 hours ago. Operator moved items back to walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork ribs stored in walk in cooler not date marked. Per operator, item was prepared approximately 2 days ago. Operator date marked.
Buildup of food debris/soil residue on equipment door handles in glass door reach in cooler near fryers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored directly on cutting board on kitchen prep line. Operator removed.
Floor soiled/has accumulation of food debris underneath cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in kitchen reach in coolers heavily soiled with food debris/mold like substance.
Reach-in cooler interior/shelves have heavy accumulation of soil residues in glass reach in cooler and reach in cooler right of expo line.
Water leaking from pipe and/or faucet/handle. Leaking pipe right of dishwasher.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored directly on bar top and table tops across dining room.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat sauce and garlic in oil in cook line reach in cooler. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in walk in cooler. Operator reorganized.
Spray bottle containing toxic substance not labeled. Degreaser not labeled at dishwasher.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Buildup of food debris/soil residue on equipment door handles throughout kitchen areas.
Objectionable odors in bathroom or other areas of the establishment. Odors in rear restroom dry storage areas.
Reach-in cooler interior/shelves/fan covers have accumulation of soil residues. Reach in coolers throughout kitchen areas heavily soiled in foods debris/mold like substance.
Stored food not covered. Multiple containers of food including spring rolls, egg rolls, and raw chicken not covered in kitchen glass reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple soiled wet wiping cloths not stored in sanitizing solution throughout kitchen areas.
Jul 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
9 High priority3 Intermediate8 Basic
Show 20 findings ▾
Container of medicine improperly stored. Bottle of medicine stored over prep table. Operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Cooked chicken (47F -Cooling) since previous day, per operator. Product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Cooked chicken (47F -Cooling) since previous day, per operator. Product did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. At dry storage, can of beets dented.
Non-food grade paper/paper towel used as liner for food container. At cook line low boy, rags used to cover food. Advised operator to use food grade paper to cover food. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shrimp stored over ready to eat sauces. Advised operator of proper storage. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler, raw chicken stored over raw fish. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline double door reach in cooler, raw fish (49F - Cold Holding); raw chicken (47F - Cold Holding), not prepared or portioned today. Operator stated itemshekd for approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose Bibb where hose is connected at outside in front of building.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, egg rolls (47F - Cooling)@2:43 since 12:30, 47F @ 3:37, at the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed items into walk in freezer to fascilitate cooling,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with mold like substance and grooves. Not easily cleanable.
Spray bottle containing toxic substance not labeled. At cook line, unlabeled spray bottle containing toxic chemical. Advised operator to label spray bottle.
Buildup of food debris/soil residue on equipment door handles. At kitchen cookline, buildup of food debris on handles and gaskets of glass door reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. Operator removed.
Equipment in poor repair. At walk in freezer, door in disrepair.
Food stored on floor. At kitchen, oil stored on floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris.
Stored food not covered. At dry storage, bins of flour, salt stored uncovered.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer 0 ppm. Operator corrected wiping chlorine solution to 100ppm.
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed at dry storage area one can of pineapples and one can of jalapeños dented to seam of can. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar area Sushi bar; shrimp (43-59F); oysters (41-55F). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Observed no ice covering the top which was out of temp. Operator placed ice on top of both foods.
In-use tongs stored on equipment door handle between uses. Observed at cook line tongs stored on fryer door handle. Operator stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at cook line hood filters heavily soiled with grease and food debris.
Wall soiled with accumulated grease and food debris at cook line.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee didn't wash hands before start cooking at sushi bar. Explained and he washed hands.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over ketchup in upright cooler. Explained and they moved eggs to bottom shelf.,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 53 f on crash cart ( spice cart ) not on time. As per chef less than an hour. Explained and he put fresh garlic and oil in bottom section of the cooler on cook line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.
Handwash sink not accessible for employee use at all times. Blocked by tray holder at sushi bar. Explained and he removed the tray holder.
No working probe thermometer provided to measure temperature of food products. ( would not turn on. Needs batteries)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance buildup on Top interior section of the ice machine.
Employee personal food not properly identified and segregated from food to be served to the public.personal food stored with and above food in upright cooler. Explained and he moved personal food to bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored with food in dry food storage room. Explained and she removed the back pack.
Employee with no hair restraint while engaging in food preparation. Shushing bar chef preparing food without any hair restraint for loose head hair.
In-use wet wiping cloth/towel used under white cutting board on cook line. Explained and manager removed the cloth.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. 1 stack of plates on cold, hot buffet and at sushi bar. Explained and manager inverted.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Manager added more sanitizer. Chlorine 50 ppm
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on west side of the building.
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. Washcloth bucket chlorine over 200 ppm, manager added more water.chlorine 100 ppm
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. Emailed one
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top section.
Covered waste receptacle not provided in women's bathroom. In unisex employee restroom
In-use wet wiping cloth/towel used under cutting board. Explained and manager removed the cloth towel.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves rusted
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at self serve station in dining room.
Stored food not covered. Seasoning mix container not covered. Manager covered the container.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 ppm. Manager added chlorine. Checked chlorine over 200 ppm, manager added more water. Checked chlorine 100 ppm.
Oct 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Can of beets, can of oranges, can of ketchup and can of chestnuts on the rack at dry storage See Stop Sale
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over broccoli, Raw beef over rice noodles, Raw calamari over cooked noodles, all in reach in cooler at cook line Raw fish over duck sauce in walk-in cooler All stored properly
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less Raw shell eggs 83 F on the shelf at cook line; as per operator food outside for approximately 1 hour; moved to walk-in cooler butter (66F - Cold Holding) at cook line; food not prepared or portioned today; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time;
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (66F - Cold Holding) at cook line; food not prepared or portioned today; as per operator food outside for approximately 1 hour; to be used in cooking throughout the day; reviewed TPHC form and emailed form; operator placed on time; meatballs (77F - Cold Holding) in reach in cooler at cook line; as per operator food not prepared and portioned today; food out temperature for approximately 2 hours; operational decided discard;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. egg rolls (101F - Hot Holding); sweet and sour chicken (101F - Hot Holding)in hot buffet in the dining room; as per operator food out of temperature for approximately 45 minutes; food stored in shallow pans and uncovered; unable to maintain 135 F temperature; operator brought new food out;
Food stored on floor- oil at cook line; stored properly
Reach-in cooler interior/shelves have accumulation of soil residues- all including the walk-in cooler
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.