CHINA KITCHEN
4509 PGA BLVD, Palm Beach Gardens FL 33418 · 561.493.8009
Last inspected Aug 26, 2026 · 11 visits since October 2023
DEC 24
FEB 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found At kitchen, approximately 30 live small flying insects, landing on walls, shelves with single service items and storage bins, trash cans.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029402 | Feb 24, 2026 | May 14, 2026 | $200 |
| 2--2023064859 | Oct 30, 2023 | Dec 6, 2023 | $400 |
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. At walk in cooler, non food grade towel used to cover ready to eat food. Operator removed.
Employee washed hands in a sink other than an approved handwash sink. At kitchen, employee washed hand in three compartment sink. Advised operator of proper handwashing.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine sanitizer.
Food stored on floor. At walk in cooler, sauces, cut vegetables, box of chicken stored on floor. Advised operator of proper storage.
Show the remaining 1 finding ▾
Wiping cloth sanitizing solution stored on the floor. At kitchen, wiping cloth solution stored on floor. Operator doubled the bucket.
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. At kitchen, chest freezer door in disrepair being held together with duct tape.
Interior of refrigerator or freezer in disrepair/has exposed insulation. At kitchen, chest freezer door in disrepair with exposed insulation.
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Live, small flying insects found At kitchen, approximately 30 live small flying insects, landing on walls, shelves with single service items and storage bins, trash cans.
Nonfood-grade bags used in direct contact with food. At walk in cooler, non food grade bags used in direct contact with food-wontons. Operator removed.
Operating with an expired Division of Hotels and Restaurants license. License expired December 1, 2025. Advised operator to renew license.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, raw shrimp stored over bean sprouts. Advised operator of proper storage. Operator stored correctly.
Handwash sink used for purposes other than handwashing. At front counter, designated handwashing sink used for other purposes as evident by bucket inside sink. Operator removed.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer if any kind available for wiping surfaces or proper sanitization of ware washing.
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, several cooked items-egg rolls, noodles, cooked pork, cooked chicken, prepared onsite and held over 24 hours without proper date marking.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen, refrigerator doors soiled with food debris.
Cutting board has cut marks and is no longer cleanable. At cook line, cutting boards with deep grooves, no longer cleanable.
Equipment in poor repair. At kitchen, chest freezer door in disrepair being held together with duct tape.
Food stored on floor. At kitchen prep are, oil stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice buildup in chest freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils in standing water 77F. Operator removed.
Interior of refrigerator or freezer in disrepair/has exposed insulation. At kitchen, chest freezer door in disrepair with exposed insulation.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen, walls soiled with grease, food debris.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched their face then put on gloves and handled single service container for a customers order without washing their hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer - raw beef not commercially packaged over cooked chicken- operator removed.
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. At reach freezer- raw chicken not commercially packaged- stored over raw beef- operator removed an stored properly.
Employee washed hands in a sink other than an approved handwash sink. Employee touched their face than proceeded to wash their hands in three compartment sink- educated the operator - employee washed hands properly.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At walk in cooler - dumplings prepared Saturday - frozen and thawed today with no date mark.
Buildup of food debris/soil residue on equipment door handles.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Establishment soiled with excessive build up of grease and debris on every surface in the kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet / soiled wiping cloth stored on prep counter- operator removed.
Working containers of food removed from original container not identified by common name. Container of salt not labeled.
Feb 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over fully cooked pork at walk in cooler. Raw steak and raw chicken over fully cooked chicken at reach in freezer. All products not in commercial packaging. Operator stored all products properly.
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. No time mark for General Tso chicken. Per operator out of temperature for approximately 30 minutes. Fried rice, no time mark. Per operator, out of temperature approximately 20 minutes. Operator placed time mark for remaining time on both products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked white rice (116F - Hot Holding) Observed in rice cooker. Per operator, out of temperature for approximately 30 minutes. Operator returned rice to another rice cooker to reheat to 165+F.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped out some of the water and added more water to chlorine sanitizer bucket. Rechecked 100ppm chlorine sanitizer.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Iced tea and lemonade portioned into 16 ounce cups for customer self service has no labeling information. Advised operator to put label to signify what the product is, name and address of establishment and expiration date.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen area and upon return started preparing food without washing their hands.- educated operator - employee washed hands.
Operating with an expired Division of Hotels and Restaurants license.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cookline counter- Raw shell eggs 69F- cold holding- food out of temperature for 2 hours- operstor moved to reach in cooler to walk in cooler to quick chill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area on speed rack- Cooked wontons 65F- cold holding- food. It prepared or portioned today- food out of the temperature for 1 hour- operator moved to walk in cooler to quick chill.
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. No time mark for fried rice and cooked chicken- operator time marked for remaining 2 hours.
Buildup of food debris/soil residue on equipment door handles. All reach in freezer handles soiled.
Employee with soiled clothing. Soiled apron on employee at cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Jun 27, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 1 can ground bean sauce 1 can hoisin sauce 2 oyster sauce
Raw animal food stored over or with unwashed produce. At walk in cooler container of raw chicken stored over package of vegetables, operator moved vegetables to proper storage shelf.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training certification has expired.
Bowl or other container with no handle used to dispense food. At dry storage several containers including flour, sugar, white rice, brown rice has scoop no handle, operator removed all scoops without handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In lobby area ceiling vent covered with dust.
Current Hotel and Restaurant license not displayed. Unable to produce current license.
Food stored on floor. At walk in cooler container of chicken stored on floor, operator moved to proper storage.
Standing water in bottom of reach-in-cooler. At lobby area 2 glass door reach in cooler has standing water.
Apr 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
No probe thermometer provided to measure temperature of food products.
Records/documents for required employee training appear to be falsified.
Buildup of food debris/soil residue on equipment door handles- all throughout kitchen area.
Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance- above kitchen entrance.
Floor soiled/has accumulation of debris- throughout establishment.
Food stored on floor. Multiple containers of oil stored on floor. multiple buckets of sauce stored on floor in walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust- throughout kitchen area.
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Non food grade concrete mixer drill bit- used to mix cornstarch mixer for chicken batter.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer raw chicken not commercially packaged stored over frozen peas and carrots- operator frozen peas and carrots to upper shelf.
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. At tall reach in freezer near triple sink- raw ground pork not commercially packaged stored over raw beef- operator removed raw pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline counter- Cooked rice 68-70F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed in walk in cooler to quick chill. At in use seasoning shelf at cookline- garlic in oil 78F- cold holding- food not prepared or portioned today- food out of temperature for 1 hour- operator placed under time as a public health control for remaining time. At fry station counter - chicken wings 77F- cold holding, cooked chicken 68F- cold holding- food not prepared or portioned today - food out of temperature for 1 hour- operator placed under time as a public health control, for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At tall hot box- Cooked ribs 105F- hot holding- food out of temperature for 30 minutes- operator placed in walk in cooler to quick chill.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Poster to operator.
Employee washed hands in a sink other than an approved handwash sink. Employee entered from back door kitchen entrance and then proceeded to wash his hands in the three compartment sink- educated operator- employee washed hands.
No probe thermometer provided to measure temperature of food products.
Records/documents for required employee training appear to be falsified.
Soap dispenser at handwash sink not working/unable to dispense soap. At handwash sink by three compartment sink- soap dispenser unable to dispense soap- operator provided soap to wash hands.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At handwash sink between triple sink and cookline- water at 79F.
Buildup of food debris/soil residue on equipment door handles- all throughout kitchen area.
Ceiling /vents soiled with accumulated food debris, grease, dust, or mold-like substance- above kitchen entrance.
Dead roaches on premises. At womens bathroom approximately 3 dead roaches on floor- operator removed roaches and cleaned/sanitized area.
Equipment or utensils not designed or constructed in a durable manner. At cook-line- container of rice with homemade cut scoop with jagged edge from old plastic container -operator discarded homemade scoop.
Floor soiled/has accumulation of debris- throughout establishment.
Food stored on floor. Multiple containers of oil stored on floor. multiple buckets of sauce stored on floor in walk in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust- throughout kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored on prep counters throughout cookline and prep area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 200ppm)
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Food stored on floor. At walk in Cooler Raw chicken, soy sauce- stored on floor. At preparing area- raw pork stored on floor. At dry storage multiple container oil on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All non food contact surface soiled throughout establishment.
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 12 high priority.
12 High priority6 Intermediate5 Basic
Show 23 findings ▾
Container of medicine improperly stored. At dry storage area - container of adult vitamans stored over rice cooker- operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in c cooler near steam table -cooked rice 45F at 2:10(cooling over night)- food covered- at current rate of cooling food 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 2 hours. At cookline area- Fried rice 70-73F at 1:15 to 78F at 2:00( cooling since 11:30) cooked chicken 74-76F at 1:15 to 74-76F at 2:00 ( cooling since 12:15)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours-see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Two employees came from the back door and started preparing food- without washing hands- educated operator- employee washed hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee bitting nails and then proceeded to prepare food for an order- educated operator- employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall reach in freezer- raw chicken not commercially packaged over cooked pork- operator moved to lower shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. At r walk in cooler raw pork stored over cooked pork- operator moved to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw chicken over raw eggs- operator moved chicken to lower shelf.
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. At reach in freezer- raw chicken not commercially packaged over raw beef - operator moved to lower shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep counter by cookline- raw shell eggs 64F - cold holding- food not prepared or portioned- food out of temperature for 1 hour- operator to reach in freezer to quick chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reach in c cooler near steam table -cooked rice 45F at 2:10(cooling over night)- food covered- at current rate of cooling food 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 2 hours. At cookline area- Fried rice 70-73F at 1:15 to 78F at 2:00( cooling since 11:30) cooked chicken 74-76F at 1:15 to 74-76F at 2:00 ( cooling since 12:15)- food left out to cool at room temperature- at current rate of cooling food did not reach 70F within 2 hours-see stop sale. At walk in cooler -chopped lettuce 46-47f- cold holding, raw chicken 46F- cold holding, raw beef 46F- cold holding, cooked noodles, 46F- cold holding, cooked egg rolls 53-54F- cold holding, cooked breaded chicken 53-54F- cold holding, rehydrated rice noodles 44-45F- cold holding, wontons 46-47F- cold holding, tofu 46-47F- cold holding- food not prepared or portioned- food out of of temperature overnight - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area- raw pork 73F- cold holding - food left out on counter- food not prepared or portioned today- food out of temperature for 2 hours- operator moved to reach in cooler to quick chill. At walk in cooler -chopped lettuce 46-47f- cold holding, raw chicken 46F- cold holding, raw beef 46F- cold holding, cooked noodles, 46F- cold holding, cooked egg rolls 53-54F- cold holding, cooked breaded chicken 53-54F- cold holding, rehydrated rice noodles 44-45F- cold holding, wontons 46-47F- cold holding, tofu 46-47F- cold holding- food not prepared or portioned- food out of of temperature overnight - see stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler-cooked noodles 74-80F at 1:25 to 74-80F at 2:00 ( cooling since 12:15)- food tightly wrapped - at cure t rate of cooling food will not reach 70F with remaking time- operator moved to reach in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by buckets of soy sauce - operator removed
Handwash sink used for purposes other than handwashing. Handwash sink at cookline with plastic scope inside- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by cookline- operator provided.
No probe thermometer provided to measure temperature of food products.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hammer and other tools stored over bags of rice at dry storage area.
Food stored on floor. At walk in Cooler Raw chicken, soy sauce- stored on floor. At preparing area- raw pork stored on floor. At dry storage multiple container oil on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All non food contact surface soiled throughout establishment.
Wet wiping cloth not stored in sanitizing solution between uses. Soiled/ wet wiping cloth stored on prep counter- operator removed.
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.