CHINA ISLAND CHINESE REST
13618 SR 84, Davie FL 33325
Last inspected Mar 12, 2026 · 9 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
APR 24
AUG 24
MAR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects in kitchen area landing on prepping table near roasted duck.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,240
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025090088 | Oct 21, 2025 | Apr 21, 2026 | $1,040 |
| 2--2017050362 | Oct 5, 2017 | Nov 29, 2017 | $200 |
Inspection history
9 visits, newest first
Mar 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler raw beef stored behind cooked diced pork. Observed in walk-in cooler raw chicken strips stored over a container of fresh garlic and oil. Observed in walk-in cooler raw shrimp stored over ready to eat sauces. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line fresh garlic and oil (82F - Cold Holding) per operator not portion or prepared today held out of temperature less than 3 hours. Operator placed in walk-in cooler. Observed on cook line low boy pork ribs (56F - Cold Holding); egg rolls (55F - Cold Holding); tempura chicken (55F - Cold Holding); wonton (55F - Cold Holding) per operator items held out of temperature less than three hours. Not portion or prepared today. Operator placed items in walk-in cooler. Ambient temperature of low boy 55F advised operator not to place food in unit until fixed.
Floors not constructed to be easily cleanable. Walk-in cooler floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed build up of grease on hood fans
Show the remaining 3 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in freezer chests
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority3 Intermediate15 Basic
Show 22 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken then switched to cook without washing hands. Employee washed hands.
Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2025 Establishment observed preparing, serving, or selling food. to customers with an expired license License renewed at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler raw beef stored behind cooked diced pork. Observed in walk-in cooler raw chicken strips stored over a container of fresh garlic and oil. Observed in walk-in cooler raw shrimp stored over ready to eat sauces. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line fresh garlic and oil (82F - Cold Holding) per operator not portion or prepared today held out of temperature less than 3 hours. Operator placed in walk-in cooler. Observed on cook line low boy pork ribs (56F - Cold Holding); egg rolls (55F - Cold Holding); tempura chicken (55F - Cold Holding); wonton (55F - Cold Holding) per operator items held out of temperature less than three hours. Not portion or prepared today. Operator placed items in walk-in cooler. Ambient temperature of low boy 55F advised operator not to place food in unit until fixed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Located by three compartment sink.
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. One employee
Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle inside a bag of flour stored.
Buildup of food debris/soil residue on equipment door handles. Lower flip top cooler.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On cook line
Current Hotel and Restaurant license not displayed. License expired on December 1 2025
Employee with no hair restraint while engaging in food preparation. Observed employee frying tempura chicken with no hair restraint employee placed on hat
Floors not constructed to be easily cleanable. Walk-in cooler floor.
Food stored on floor. Observed bag of flour stored in contact with kitchen floor.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed build up of grease on hood fans
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in freezer chests
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 85F next to rice cooker on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves
Soiled dry wiping cloth in use. On cook line
Stored food not covered. Observed in freezer chest a container of spare ribs not covered. Observed in walk-in cooler containers of broccoli not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
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. Observed one employee engaged in food preparation without proof of training.
Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler.
Floor tiles missing and/or in disrepair. Observed tiles missing under triple sink.
Floors not maintained smooth and durable. Observed at walk in cooler - floor rusted
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood ventilation system soiled with grease.
Insect control device installed over food preparation area. Bug zapper installed above prepping table in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed GE microwave soiled inside with food debris
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen - walls soiled with grease.
Worn, torn and/or soiled floors/carpeting. Observed carpet in front of restrooms.
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 8 high priority.
8 High priority3 Intermediate17 Basic
Show 28 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee manipulating raw chicken then proceeded to cook. Employee washed hands.
Nonfood-grade containers used for food storage - direct contact with food. Observed at White chest freezer - raw beef stored in super market style bags.
Open food re-served to customers. Observed container of De sou shi sauce.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at white chest freezer - Raw beef( not commercially packaged) stored over box of shrimp. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw shrimp stored directly over washed broccoli. Observed at flip top cooler - raw beef stored behind cooked chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - cooked chicken (48F - Cold Holding); sliced pork (57F - Cold Holding); diced pork (54F - Cold Holding); raw shrimp (49F - Cold Holding); beef (49F - Cold Holding) as per operator items not portioned or prepared today, operator unable to determine time item was held out of temperature. See stop sale. Observed at reach in cooler in kitchen-chicken nugget (56F - Cold Holding); egg roll (55F - Cold Holding); pork ribs (57F - Cold Holding) as per operator unable to determine the time item held out of temperature, item not portioned or prepared today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on triple sink - raw chicken thawing at room temperature (56F - Cold Holding) employee placed item in walk in cooler. Observed on prepping table - employee left chicken on prepping counter - raw chicken (65F - Cold Holding) Observed at flip top cooler - cooked chicken (48F - Cold Holding); sliced pork (57F - Cold Holding); diced pork (54F - Cold Holding); raw shrimp (49F - Cold Holding); beef (49F - Cold Holding) as per operator items not portioned or prepared today, operator unable to determine time item was held out of temperature. See stop sale. Observed at reach in cooler in kitchen-chicken nugget (56F - Cold Holding); egg roll (55F - Cold Holding); pork ribs (57F - Cold Holding) as per operator unable to determine the time item held out of temperature, item not portioned or prepared today. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in gray plastic container in front of wok - white rice (112F - Hot Holding) unknown time item held out of temperature due to language barrier.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at triple sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink next to triple sink. Operator provided item.
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. Observed one employee engaged in food preparation without proof of training.
Buildup of food debris/soil residue on equipment door handles. Observed at walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on shelf above prepping table, item stored next to rice box. Employee removed item.
Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation without hair restraint.
Floor tiles missing and/or in disrepair. Observed tiles missing under triple sink.
Floors not maintained smooth and durable. Observed at walk in cooler - floor rusted
Food stored on floor. Observed in kitchen - box of oil stored directly on the floor. Observed box of raw chicken thawing directly on the floor under triple sink. Employee stored correctly.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed hood ventilation system soiled with grease.
In-use tongs stored on equipment door handle between uses. Observed tongs hung on oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to rice maker - Utensils in water 87F
Insect control device installed over food preparation area. Bug zapper installed above prepping table in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed GE microwave soiled inside with food debris
Stored food not covered. Observed in walk in cooler - container of washed broccoli not covered.
Time/temperature control for safety food thawed in an improper manner. Observed on triple sink - raw chicken thawing at room temperature (56F - Cold Holding) employee placed item in walk in cooler. Observed under triple sink - box of raw chicken thawing at room temperature. employee placed item in walk in cooler.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen - walls soiled with grease.
Worn, torn and/or soiled floors/carpeting. Observed carpet in front of restrooms.
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 1 high priority.
1 High priority3 Intermediate17 Basic
Show 21 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken cold held in cookline cooler at 44F. Per operator, chicken transfer to unit 2 hours before the inspection. Advise operator to place ice pack on chicken for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black substance buildup on cutting board.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked shrimp and noodles stored in walk in cooler. Per operator, both items cooked from yesterday morning. Items held for more than 24 hours.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed photocopies some employees training certification.
Buildup of food debris/soil residue on equipment door handles. Observed accumulation of old food residue buildup on walk in freezer door handle.
Duct tape used to repair nonfood-contact surface. -Observed duct tape used to repair reach in cooler door at cookline.
Employee eating in a food preparation or other restricted area. -Observed employee/Manager eating in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee half full bottle with drinking water stored on top shelf next to food items in walk in cooler.
Employee with no hair restraint while engaging in food preparation. Chef
Equipment in poor repair. -Observed reach in cooler gaskets in disrepair at cookline.
Floor not cleaned when the least amount of food is exposed. Observed accumulation of old food residue buildup on walk in cooler floor.
Food stored on floor. -Observed various food items stored on kitchen floor.
In-use tongs stored on oven door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside General Electric microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of grease and old food residue buildup on cooking equipment at cookline.
Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside reach in cooler at cookline.
Reuse of single-service or single-use articles. -Observed jug cut and used as rice scoop
Stored food not covered. -Observed various uncovered containers with TCS foods stored in walk in cooler not covered.
Time/temperature control for safety food thawed in an improper manner. -Observed chicken thawing at room temperature at prep sink.
Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of old food residue buildup on walls throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed seasoning removed from the original container not identified by common name.
Aug 9, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled clothes while cooking. Proceeded to cook without proper handwashing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - Raw beef stored over cooked chicken nuggets (both items not commercially packaged)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at prepping table in middle of kitchen area - roasted duck 107F (Hot Holding) Additionally observed at main grill - container of cooked rice 120F (Hot Holding) Additionally observed on prepping table at fryer - container of cooked chicken nuggets 98F (Hot Holding)
Non-pitting surface rust on food-contact equipment. Observed at walk in cooler and walk in freezer - floors and shelves rusted
Buildup of food debris/soil residue on equipment door handles. Throughout establishment.
Clean utensils or equipment stored in dirty rack at triple sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prepping table across from fryer.
Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout establishment.
Objectionable odors in bathroom or other areas of the establishment. Strong odor upon entering establishment.
Reach-in cooler shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler and freezer.
Aug 8, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority3 Intermediate15 Basic
Show 23 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled clothes while cooking. Proceeded to cook without proper handwashing.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects in kitchen area landing on prepping table near roasted duck.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - Raw beef stored over cooked chicken nuggets (both items not commercially packaged)
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler, raw beef stored over diced onions.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at prepping table in middle of kitchen area - roasted duck 107F (Hot Holding) Additionally observed at main grill - container of cooked rice 120F (Hot Holding) Additionally observed on prepping table at fryer - container of cooked chicken nuggets 98F (Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board hanging by smoking box.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees on duty with no manager present at time of inspection.
Non-pitting surface rust on food-contact equipment. Observed at walk in cooler and walk in freezer - floors and shelves rusted
Buildup of food debris/soil residue on equipment door handles. Throughout establishment.
Cardboard used to line food-contact shelves. Observed at walk in cooler.
Clean utensils or equipment stored in dirty rack at triple sink.
Cutting board has cut marks and is no longer cleanable. Observed hanging by smoking box
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking broth soup while standing over prepping table.
Employee eating in a food preparation or other restricted area. Employee drinking broth soup while standing over prepping table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal phone stored on prepping table across from fryer.
Floor not cleaned when the least amount of food is exposed. Observed at walk in cooler.
Food stored on floor. Observed bucket of sauce stored directly on floor by smoking box. Additionally observed container of raw beef stored directly on floor at Walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed by grill next to rice maker - 86F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout establishment.
Objectionable odors in bathroom or other areas of the establishment. Strong odor upon entering establishment.
Reach-in cooler shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner. Observed container of raw chicken thawing on dishwasher's table area. Additionally observed container of chicken wings thawing on floor by triple sink. Both items thawing at room temperature. Both items still frozen.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler and freezer.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggrolls, fried chicken. Chicken wings. Provided via email.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler multiple containers, cooked chicken, Eggrolls, marinated beef, all per operator, more than 24 hours, no date marks.
Buildup of food debris/soil residue on line and walk-in cooler equipment door handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed partially consumed water bottle in shelf above grill station. Operator removed.
Floor not cleaned when the least amount of food is exposed. Walk-in cooler floor observed with buildup of debris.
Food stored on floor. Observed prepared chicken on floor. Operator moved to table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at: 1. Cook line by wok station, scoops for rice prep stored in water 81F. 2. Waiter beverage station, spoons stored in standing water 80F.
Open dumpster lid.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at the triple sink, no approved Hand washing sink. Educate employees of proper hand washing procedures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler- observed cooked chicken and cooked beef, with no date marked- per employee items prepared more than 24 hours. Operator date marked items
Dead roaches on premises. At dining room- storage area- Observed two dead roaches on floor. Operator clean and disinfect area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the dinner-closet- Observed employees purse above to go clean plates. Employee removed item and placed in an employee designated area.
Food stored on floor. At kitchen- observed containers of oil and soy sauce stored on floor, operator place items in a high table.
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.