CHINA KITCHEN II
896 SW ST LUCIE WEST BLVD, Port St Lucie FL 34986 · 772.204.8828
Last inspected Aug 25, 2026 · 7 visits since October 2023
SEP 24
JAN 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chinese cabbage on time plan.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Used for wontons. Education provided.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over raw chicken found in 1 of the upright reach in freezer. Emailed safe storage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs made Saturday in silver fridge. And cooked pork found in reach in freezer. Education provided.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Show the remaining 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By women's bathroom.
Food storage container/container lid cracked or broken. White container is broken, Holding chicken wings.
Stored food not covered. Egg rolls and fried chicken on top shelf of walk in cooler.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 54F cold holding and Raw shell eggs 72F ambient cold holding on cooks line. Per employee both items out 2 hours. Advised to rapid 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. Dry erase board states 11 am start time for Chinese lettuce and fried rice. Per employee, it was determined the time products were out was 1 pm. Reeducated time marking and time plan.
Unnecessary persons in the food preparation, food storage, or warewashing area. Family member found in kitchen preparing food on prep table. Employee stated, family member waiting for kids to get out of school. Advised only employees allowed in kitchen area. Employee left kitchen.
Food stored on floor. Bulk oil.
Open dumpster lid. In a shared plaza.
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler shelves with rust that has pitted the surface.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 85F found ambient on counter less than 2 hours per Manager. Manager placed in walk in cooler to cool.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refrigerator- Cooked pork egg rolls and cooked ribs made on Sunday. Education provided. Employee date marked.
Food stored on floor. Bulk oil under stove. Manager removed.
Reach-in cooler shelves with rust that has pitted the surface. Cold make table.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw not commercially sealed packaged shrimp in standing reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chinese cabbage on time plan.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Chinese cabbage. 11-3. Was not discarded at 3 pm. Manager discarded.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs in front refrigerator across from fryers.
Unnecessary persons in the food preparation, food storage, or warewashing area. Operator stated person was family member and is not an employee of the establishment.
Food stored on floor. Bulk oil.
Garbage can located outside has no lid or lid open/broken. In a shared plaza.
Reach-in cooler shelves with rust that has pitted the surface. On cook's line.
Single-service articles improperly stored. Hinged lid containers.
Women's Bathroom door left open other than during cleaning or maintenance.
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Garbage bag used to line cornstarch. Explained to manager to use food grade bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over washed broccoli and cooked beef
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. Raw chicken over raw shrimp and crabs. In reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Manager States just got finish with lunch Cooked noodles 50f cold holding, chicken raw 47f cold holding, raw beef 48f cold holding, shrimp 50f cold holding, pork cooked 49f cold holding, pork cooked 49f cold holding, Manager stated food have been in cooler less than 2.5 hours advised to rapid chill, manager placed food in freezer to chill fast. 2nd temperature Cooked noodles 48f cold holding, chicken raw 40f cold holding, raw beef 41f cold holding, shrimp 39f cold holding, pork 46f cold holding, Keep food in freezer until it reaches 41f or below, and make sure foods on cooks line maintain a temperature of 41f or below at all times.
Bathroom door left open other than during cleaning or maintenance.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs on top shelf in walk in cooler stored over cooked pork.
Food stored on floor. Eggs on floor under shelves in walk in cooler.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in roll top cooler, operator states it was open during lunch, rapid chill all items in freezer. cooked shrimp (45F - Cold Holding); cooked pork (45F - Cold Holding); raw beef (45F - Cold Holding); raw chicken (46F - Cold Holding) Rapid chill all products: cooked shrimp (41F - Cold Holding); raw chicken (36F - Cold Holding); cooked pork (42F - Cold Holding); cooked chicken (40F - Cold Holding); raw chicken (40F - Cold Holding); raw beef (43F - Cold Holding)
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and cooked chicken not date marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table with food being prepped.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Stored food not covered. Egg rolls and cooked chicken not covered.
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.