CHINA ONE EXPRESS
964 N CONGRESS AVE, West Palm Beach FL 33409
Last inspected Apr 8, 2026 · 9 visits since November 2023
MAR 24
SEP 24
MAR 25
OCT 25
APR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen on shelf across from cook line. 1 live roach in kitchen on floor under cook top.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $5,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040762 | Apr 8, 2026 | Jul 20, 2026 | $400 |
| 2--2025033718 | Mar 17, 2025 | May 27, 2025 | $400 |
| 2--2023069957 | Nov 30, 2023 | Jan 16, 2024 | $1,800 |
| 2--2023039358 | Jun 28, 2023 | Aug 23, 2023 | $200 |
| 2--2021057561 | Nov 1, 2021 | Feb 4, 2022 | $1,200 |
| 2--2021012203 | Feb 17, 2021 | Jun 30, 2021 | $800 |
| 2--2020004262 | Jan 25, 2020 | Feb 21, 2020 | $400 |
Inspection history
9 visits, newest first
Apr 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed establishment open and serving food to the public. License expired 12-01-2025.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (69F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food left out for approximately 10 minutes. Operator put food inside walk in cooler to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line hand wash sink. Operator provided.
Food stored on floor. Observed frying oil container stored on floor at cook line. Operator properly stored.
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed soup ladle stored in 83F water, at cook line. Operator dumped water.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed power drill stored on shelf inside walk in cooler, above sauce buckets. Operator removed.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face/mouth then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Non-food grade paper/paper towel used as liner for food container. At walk-in cooler; non-food grade paper towels and non-food grade paper menus used as liner for/in direct contact with cooked egg rolls. Operator removed non-food paper.
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 chest freezer; plastic wrapped container of raw chicken stored over portioned plastic bags of raw beef. Operator moved raw chicken next to raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At right side flip top cooler; cooked egg roll (46F - Cold Holding), Operator stated not prepared or portioned today, held overfilled in pan on make top for less than 1 hour, removed overfilled portion.
Bowl or other container with no handle used to dispense food. Can with no handle used to dispense rice. Operator removed.
Non-food contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in right corner of cook line soiled. Advised Operator to clean shelves.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 findings ▾
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. Employee eating in dining room at table then entered kitchen/cook line and handled clean equipment and utensils to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
Nonfood-grade bags used in direct contact with food. Non-food grade plastic "thank you" bags used to store/in direct contact with cooked pork. Operator removed cooked pork from non-food grade bags.
Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/2024. Advised Operator to renew license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned bags of raw pork stored over cooked vegetables and dumplings. Operator moved raw pork below ready to eat items.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Zhong Zeng Zheng 2/13/20, expired 2/13/25. Advised Operator to renew food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided paper towels.
Sep 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Employee washed hands with no soap. Employee washed hands at triple sink with no soap, dried on cloth towel and then handled clean utensils on cook line. Discussed with employee who then washed/dried hands properly at hand wash sink.
Nonfood-grade bags used in direct contact with food. At reach in freezer; raw pork stored in direct contact with non-food grade "thank you" bag. Operator removed from bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; portioned bag of raw pork stored over fries. Operator moved raw pork to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler; cooked pork (46F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in make top for 2 hours, moved overfilled portion to reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; wonton soup (126F - Hot Holding). Operator stated soup reheated prior to being placed in steam table, held 2 hours, moved to be reheated to 165F.
Bowl or other container with no handle used to dispense food. At rice storage container; bowl used to dispense rice. Operator removed bowl.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 88F. Operator removed scoop, discarded water.
Mar 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. At walk-in cooler; cooked chicken stored in reused cardboard box. Operator moved cooked chicken into food grade plastic storage container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line Right side flip top cooler; cooked vegetable egg roll (60F - Cold Holding); cooked pork (54F - Cold Holding); raw shrimp (55F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler less than 3 hours, moved to walk-in cooler.
Handwash sink not accessible for employee use at all times. At cook line; hand wash sink blocked by multiple items stored in sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels.
Dead roaches on premises. 6 dead roaches in kitchen on shelves under front counter. 1 dead roach in kitchen on top of white upright reach in freezer. Operator removed dead roaches.
Dec 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority2 Intermediate2 Basic
Show 13 findings ▾
Pesticide/insecticide labeled for household use only present in establishment.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At right side white upright reach in freezer; uncovered sheet tray of raw chicken stored over ready to eat plantains. Operator moved raw chicken to lower shelf.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed apples and root vegetables. Operator moved eggs to lower shelf.
Roach activity present as evidenced by live roaches found. 1 live roach in kitchen on shelf across from cook line. 1 live roach in kitchen on floor under cook top.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (50°F - Ambient Air Cold Holding). Operator stated being held overnight. See Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (50°F - Ambient Air Cold Holding). Operator stated being held overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked chicken (47°F - Cold Holding); tofu (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked chicken (47°F - Cold Holding); tofu (47°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler overnight. See Stop Sale. At cook line left side flip top cooler; tofu (48°F - Cold Holding); cooked noodles (48°F - Cold Holding). At cook line right side flip top cooler; cooked pork egg rolls (54°F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled above product line for 3 hours, moved to reach in cooler.
Tracking powder pesticide used inside establishment.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink; threaded faucet with hose attached, no vacuum breaker.
Handwash sink used for purposes other than handwashing. At cook line; hand wash sink used to store utensils. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line hand wash sink; no paper towels. Operator provided paper towels.
Dead roaches on premises. Approximately 50 dead roaches on shelves under front counter. 12 dead roaches in kitchen on floor under cook line. 1 dead roach in kitchen on cook line hand wash sink. 4 dead roaches in kitchen on floor in dry storage area. 3 dead roaches in dining room inside storage cabinets.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer; rice spoon in standing water 78°F. 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.