CHINA CHEF
1323 S STATE RD 7, North Lauderdale FL 33068 · 954 971 7188
Last inspected Feb 17, 2026 · 7 visits since August 2023
JAN 24
JUL 24
MAR 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. 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. Bulletin printed and provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023048126 | Aug 16, 2023 | Oct 2, 2023 | $200 |
Inspection history
7 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator washing dishes in triple sink without sanitizing step. Advised operator to set up triple sink and sanitize dishes. Operator set up triple sink and sanitized dishes during the inspection.
Nonfood-grade containers used for food storage - direct contact with food. Observed operator frying chicken then storing the chicken in boxes used from the packaging of raw chicken wings. Advised operator to store chicken in food grade containers. Operator discarded the boxes during the inspection and stored chicken in food grade bins.
Ceiling tile missing. Over back door of kitchen.
Food stored on floor. Observed at cook line, bottle of oil in box stored on floor. Operator elevated during the inspection.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed hood filters at cook line soiled with grease. 2. Flip top opposite cook line soiled with food debris. Operator cleaned during the inspection.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine solution in bucket at over 200 ppm. Employee corrected to 100 ppm.
Bowl or other container with no handle used to dispense food. Observed cup without handle used as dipper in warmer with fried rice. Manager removed.
Food stored on floor. 1) Observed buckets of raw shrimp and chicken stored on floor in walk in cooler. Employee placed on racks. 2) Observed gallon of cooking oil stored on floor at front counter. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom shelf on prep table in back of kitchen soiled with food debris.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored next to unwashed carrots in walk-in cooler. Employee removed and stored appropriately.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored next to ready to eat chicken. Employee removed and stored appropriately.
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. Observed raw chicken stored above raw beef in reach in cooler at back of kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed next to fry station, fried wings (83F - Hot Holding); fried rice (126F - Hot Holding). Per operator item, items have been out of temperature for approximately 30 minutes to 1 hour. Wings placed in cooler to cool down and rice used to prepare an order.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in freezer, pork cooked 2/25/25 not date marked.
Stored food not covered. Observed cooked pork stored uncovered in low boy cooler across from cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Person in charge placed wiping cloth in solution.
Wiping cloth sanitizing solution stored on the floor. Observed under three compartment sink. Employee removed and stored appropriately.
Jul 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Explained to employee proper hand washing procedures. Employee washed hands.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed sheet pan of raw chicken over box of pork chops in m3 reach in freezer
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer 200+ppm employee diluted rechecked 100 ppm
Employee washed hands in a sink other than an approved handwash sink. Observed employee rinse hands in three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed container and lids containing flour, corn starch surface soiled with food debris, mold-like substance or slime.
Buildup of food debris/soil residue on equipment door handles. Observed m3 reach in freezer buildup of food debris/soil residue on equipment door handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on shelf with to go items. Employee removed.
Equipment in poor repair. Torn gaskets on make table.
Exterior door has a gap at the threshold that opens to the outside. Observed rear screen door has a gap at the threshold that opens to the outside.
Food stored on floor. Multiple containers of soy sauce on walk in cooler floor. Boxes of chicken stored on walk-in cooler floor.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. In rear of kitchen.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth sanitizing solution stored on the floor under three compartment sink.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching cell phone
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (51-55F - Cold Holding) per employee held less than one hour. Employee place in lower cooler for rapid cooling. Observed chicken wings (60-65F - Cold Holding) sitting on counter at room temperature per operator less than one hour. Operator placed in lowboy cooler
Buildup of food debris/soil residue on equipment door handles. M3 turbo freezer
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed partial open water bottle on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf with Togo items on cook line.
Equipment in poor repair. Torn gaskets on make table
Exterior door has a gap at the threshold that opens to the outside.Rear kitchen screen door.
Food stored on floor. Observed multiple frying oil containers on floor on cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flip top cooler tong handle in contact with noodles.
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Gap around top of back screen door.
Aug 16, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee put away delivery order and went to cook line to work with food items without washing hands and putting on gloves. Stopped employee and reviewed hand wash procedures.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1) In M3 reach in freezer packs of raw pork below trays of raw chicken. Employee inverted items. 2) In white freezer, box with packs of raw beef above open case of green peas and bags of cooked pork.
Raw animal food stored over/not properly separated from ready-to-eat food. In fliptop lower cooler, container raw ground pork above container of sauce. Employee inverted.
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. Bulletin printed and provided.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In back prep area, cooked egg rolls 113-127F @ 1:40pm (cooked cooling 30 minutes) to 98-112F @ 2:20pm. Based on time and temperatures will not reach 70F within 2 hrs. Employee moved to walk in to rapid chill to 70F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Hua Gan Cao 8-4-18
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Bulletin printed and provided.
Bowl or other container with no handle used to dispense food. Plastic cup in bag of flour. Employee removed cup.
Employee beverage and food container on a food preparation table or over/next to clean equipment/utensils. Employee plate with bread and water bottle on prep table by fliptop unit. Employee removed both items.
Exterior door has a gap at the threshold that opens to the outside. Gap around top of back screen door.
Floor not cleaned when the least amount of food is exposed. Build up of food debris under prep table and cook line.
Food stored on floor. Containers of fryer oil on floor at front and back of kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife between fliptop unit and prep table. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in containers of potato starch, corn starch, and sugar all touching food items.
No handwashing sign provided at a hand sink used by food employees. At back kitchen hand sink. Sign printed to be posted.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee partial bottle of water on shelf in 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.